• 한국조리학회지
• /
• 제12권1호
• /
• pp.157-172
• /
• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• 한국식생활문화학회지
• /
• 제17권5호
• /
• pp.584-593
• /
• 2002

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin $B_2$. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).

• Journal of Nutrition and Health
• /
• 제45권1호
• /
• pp.64-79
• /
• 2012

The purpose of this study was to compare differences in role conflict, self efficacy, job satisfaction, and job involvement perceived by school nutrition teachers and dietitians. A total of 335 female school nutrition teachers and dietitians from Incheon area were surveyed by a self-report questionnaire in November 2010. Collected data were processed using SPSS 15.0. The reliability of the questionnaire was tested and differences between the two groups were analyzed using the Student's t-test, the chi-square test, and a two-way analysis of variance (ANOVA). The job satisfaction level of nutrition teachers was higher than that of dietitians. The effect of role conflict and job satisfaction for nutrition teachers and dietitians was different according to age. In addition, self-efficacy, job satisfaction, and job involvement of nutrition teachers and dietitians were influenced by their annual salaries. The frequency of meals served also affected role conflict, job satisfaction, and job involvement of the nutrition teachers and dietitians, and the effect of job involvement by the nutrition teachers and dietitians was different according to meal service type. Therefore, it is necessary to establish strategies for resolving role conflicts among school foodservice specialists and improve their self-efficacy for enhancing consumer's satisfaction with the general quality of school food service. These efforts may contribute to job satisfaction and job involvement of food service specialists and ultimately to the productivity of food service and the establishment of food service specialist roles.

• 동아시아식생활학회지
• /
• 제17권2호
• /
• pp.266-273
• /
• 2007

The purpose of this study was to measure the effects of service quality mediating the linkage among food and beverage price, restaurant image and value. A total of 273 questionnaires were completed. MANOVA, ANOVA and ANCOVA were used to measure the mediating effect of service quality on the relationships among food and beverage price, restaurant image, and value. The effects of food and beverage price and restaurant image on service quality and value were statistically significant. As expected, when food and beverage price and service quality were regressed on the value, the service quality was significant and the effect of the food and beverage price was reduced. Moreover, when restaurant image and service quality were regressed on the value, the restaurant image and service quality had a significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between food and beverage price and value, and between restaurant image and value.

• 한국식생활문화학회지
• /
• 제35권2호
• /
• pp.181-192
• /
• 2020

This study aimed to identify whether or not four service situations varying according to positive and negative combinations of physical evidence and functional service influence store image and purchase behavioral intentions of customers at bulgogi restaurants. The video-scenario technique was used for the study. Data were analyzed with the SPSS (Window 19.0) package using frequency analysis, one-way ANOVA, 2 by 2 factorial ANOVA, exploratory factor analysis, and multiple regression analysis to confirm the hypotheses. The combined effect of functional service and physical evidence influenced store image and purchase intention. In terms of seperate effect of physical evidence and functional service, the effect of employee service on store image was more powerful than that of physical evidence, even though the effect differed depending on the situation. Purchase intention was only influenced by functional service quality from employees under the four different scenarios. Thus, when opening a Korean restaurant, proper management of tangible evidence suitable to service, and the prices expected from local customers should be determined. Additionally, extremely high or low levels of physical evidence management should be avoided.

• 한국생활과학회지
• /
• 제18권1호
• /
• pp.237-245
• /
• 2009

The purpose of the study is to investigate how much customers' environmental consciousness and perception of environmental marketing in the fast food company affect their purchasing intention. Out of 420 questionnaires, 394 were analyzed by SPSS/WIN12.0 for the study. The results are as follows: the more environmental consciousness customers have, the more consumers understand environmental efforts of fast food companies. Second, consumers agree that fast food companies have a responsibility for environmental problems. Third, significant factors related to environmentally friendly marketing are found out. In other words, social psychological factors are more useful than demographic factors drawn from previous studies. Therefore, the empirical study would provide evidence for customers being interested in environmental marketing and valuable data for marketers who will approach environmentally friendly fast food market in the future.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.203-207
• /
• 2008

The present study aimed at assessing the protective effect of water extract from fruit body of the Grifola frondosa (GFW) on carbon tetrachloride ($CCl_4$)-induced hepatotoxicity. Rats orally administered with GFW 0.5, 1.0, 2.0 g/kg for 14 days were treated with $CCl_4$ to induce hepatotoxicity. Pretreatment with GFW remarkably prevented the elevation of serum AST, ALT, ALP, LDH, $\gamma$-GTP, and liver lipid peroxides in $CCl_4$-treated rat and GFW administration in liver injured rats by $CCl_4$ showed significant (p<0.05) protection of liver as evidenced from normal serum enzymes and malondialdehyde (MDA) levels. In the ultrastructural changes, administration of $CCl_4$-induced damage of hepatocytes with vacuolation, a highly damaged endoplasmic reticulum, and degenerating nuclei. However, pre-administration with GFW preserved normal ultrastructure of hepatocytes. These results suggest that GFW had an effect to inhibit $CCl_4$-induced liver injury in rat, and that it could be used as an effective hepatoprotective agent against chemical-induced liver damage.

• 한국지역사회생활과학회지
• /
• 제18권2호
• /
• pp.313-321
• /
• 2007

The study examined the level of understanding and satisfaction of parents who should receive the food materials and monitor the food service, and would provided the basic data for more desirable school feeding system. The analysis was based on the participation level in materials receiving and food service monitoring, condition of equipment, knowledge about materials and the opinions about monitoring education. 160 monitors out of Daejeon primary schools were used and 60% of them were in the age of thirties and the others were in forties. Equipment condition for material receiving was good and most of the monitors were familiar with the ways of using the machines. Difficulties of material receiving were found in meat(65.6%) and sea food(21.9%), and the ratios of activities and the intention to participate in monitoring education were high with 25.0% and 72.5% respectively. Most of the monitors thought sanitary conditions of food materials(100.0%) and delivery persons(96.9%) were very good or good. And 90% of the respondents changed their perception of school food service positive after monitoring. In conclusion, most of the parents wanted to participate in the monitoring and material receiving actively and showed great willingness to receive monitoring education.

• 한국양식학회:학술대회논문집
• /
• 한국양식학회 2004년도 수산관련학회 공동학술대회 발표요지집
• /
• pp.140-141
• /
• 2004

• 한국조리학회지
• /
• 제13권2호
• /
• pp.223-239
• /
• 2007

This study aims at providing managerial insight into researchers and marketers who are intending to maintain and develop a loyal group and long-term relationships in fast food restaurants. The summary of results is as follows : There was a wide difference in evaluation of perceived value, trust and customer loyalty according to sex, age, occupation and customer's visit behavior. Customers considered the convenient and quick service as the most important selective factor. And also, the important attribute of fast food restaurants was taste of food, followed by price, cleanliness, kindly service, quick service. We are able to classify the four customer groups according to analysis results. If we lay great emphasis on the above mentioned selective factors and also develop needs in each customer group, it does much for delivering profits of fast food restaurants.