• The Korean Journal of Community Living Science
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• v.16 no.2
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• pp.39-50
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• 2005

For the life quality improvement of rural elderly family placed in risk of frail, this study was investigated. Health habit, food habit, and dietary management were analyzed between elderly and middle aged family The subjects 1870 collected in 9 provinces 88 cities or guns by sampling with probability proportional to size(PPS). Questionnaire method was used. Survey was conducted by trained interviewers. Statistical analyses were performed using SAS(version 8.1). Chi-square tests and General Linear Models were used. The elderly families' characters were odd pair$(42.0\%)$, with patients$(17.6\%)$ and health examination per 1 or 2 years$(44.0\%)$. The elderly families' health habit: high of no-drink$(55.2\%)$ and low of smoke$(31.3\%)$ situation was better than those of middle aged families'. The states of diets of elderly family: having breakfast$(94.1\%)$ but 1-2 kinds$(17.7\%)$ or 3-4 kinds$(59.4\%)$ of side dishes allowed to guess lower status of food intake balance. Nutritional supplements$(27.5\%)$with tablets of vitamins$(63.5\%)$ were the most frequent states in elderly family. The aspects of dietary habit of elderly family: no instant foods$(72.6\%)$, no snack$(3.08\%)$ and no dine-out$(67.7\%)$ were significantly different with those of middle aged family. Dietary habit score(8.28/12 points) of elderly family was not significantly different with 8.22/12 points of middle aged family. Food purchase place of elderly family was mainly at traditional market$(43.6\%)$, but it was significantly different with super-market$(47.6\%)$ of middle aged family. In elderly family, traditional dish preparation was seldom$(49.8\%)$ except winter kimchi$(91.5\%)$, but significantly higher rate of in middle aged families' traditional dish preparation and winter kimchi$(94.5\%)$. From these results, more of snack, traditional dishes and dine-out were needed to improve quality of life for rural elderly.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.829-840
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• 2008

The principal objectives of this study were : 1) to classify groups via cluster analysis for undergraduate's attributes of restaurant choice, and 2) to assess differences in dining-out behaviors among each restaurant choice cluster. Self-administered questionnaires were completed by 387 students, and the data were analyzed via frequency analysis, chi-square, one-way ANOVA, factor analysis, reliability analysis, cluster analysis and discriminant analysis. Three clusters were obtained by the attributes of restaurant choice from cluster analysis : Cluster 1 "indifferent style", Cluster 2 "ordinary style", and Cluster 3 "highly interested (careful) style". As for connections between the attributes of restaurant choice and distinctive dining-out behaviors in different undergraduates clusters, an indifferent style was rampant among the male students in their lower academic years. This group of students responded that they ate out only to satisfy their hunger, and stayed in a restaurant for one hour or less. Their friends made the choice of a restaurant on their behalf. The students in the "ordinary style" group spent between 5 and 10 thousand won to dine out, and stayed in a restaurant with their friends for two hours or less. They made the choice of a restaurant on their own, or together with their friends. A highly interested (careful) style prevailed among the female students in the upper academic year. This group of students ate out in order to mingle with their friends or colleagues rather than to satisfy their hunger, and they generally made a choice of a restaurant on their behalf.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.756-763
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• 2015

As food waste problems become more severe, the need for reduction plans is increasing. Thus, this study aimed to discover the attitudes towards and the intentions to reduce restaurant food waste as well as the importance of and intentions to participate in reduction plans among adults customers A self-administrated questionnaire was given to 361 adults (216 men and 145 women) over 20 years old residing in Seoul and Gyeonggi province. According to the results, the respondents regarded restaurant food waste problems as serious (4.01). The biggest reason for leaving food was concern about hygiene (3.57), followed by tasting food (3.34) and portions that were too large (3.10). 57.6% responded that they try to reduce food waste when dining out. Women over 30 admitted to leaving food when dining out if the food did not taste as expected, if they had health concerns about additives such as condiments, and for body weight management. The overall average degree of awareness on the gravity of restaurant food waste problems was 4.06, indicating that respondents deeply empathized with the matter. Women showed higher alertness compared to men, and respondents in their 30s or over did more than those in their 20s. Also, respondents who try to reduce food waste when dining out had higher levels of concern than those who did not. According to the results from measuring the importance of and intention to participate in restaurant food waste reduction plans, taking away left-over food was the best option. In short, citizenship improvement campaigns should be designed for restaurants and related organizations in order to stimulate the need and effects of efforts to reduce dine-out food waste and induce aggressive participation by consumers. Diverse methods to increase actual consumer participation in food waste reduction plans that show high consumer participation intentions also needs to be developed.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.47-56
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• 2017

This study explored the factors affecting university students' perspectives towards a theme restaurant. Atmospherics has been regarded as one of the factors that affect the satisfaction of students as it would trigger emotional responses within the theme restaurant, determining the behavioral intention of the students, whether they would return to the restaurant or not. The findings could be referred by the theme restaurant managers to understand more about customers' needs and wants in terms of physical environment of the theme restaurant. Qualitative research method was applied. 10 face-to-face interviews were conducted and the research context was in the theme restaurants around Selangor, Malaysia. As a result, this study has found that the physical environment of the theme restaurant affected students' satisfaction towards their dining experiences as well as elicits emotional responses among the students during their dine-in processes in the theme restaurants. Both satisfaction and emotional responses of the students were found out to be imposing significant effects on the behavioral intention of the university students. Hence, this study provided assistance for the theme restaurant operators to understand their customers of university students and make more effective managing strategies.

• International Journal of Advanced Culture Technology
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• v.6 no.2
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• pp.36-42
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• 2018

The types of sixth industry to aim of boosting agriculture and rural areas and Korea's sixth industrial cases(Local community, production-centric, distribution-centric, dine out-centric, treatment-centric, export-centric) and competitiveness measures through Japan and China. Specifically, the competitiveness through the sixth industrial case is to maximize added value through cooperation between communities and to coexist among local residents. Efforts are needed not only to create jobs for the elderly but also to gain consumer confidence, and various measures should be sought to establish a cooperative system. In addition, as customers ' needs change rapidly in the smart age, the life cycle of goods and services is getting extremely faster. Therefore, the sixth industry is expected to be able to predict changes in customer and market trends quickly and accurately, thus making efforts to bring new products and services to market more necessary and contributing to achieving rural activation.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.261-270
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• 2006

The purpose of this study was to identify the differences of older adults' perceptions of foodservice quality attributes of current offerings in Continuing Care Retirement Communities (CCRCs) in terms of their lifestyles (length of residency, special diet, housing option, travel frequency, dine out frequency), dining frequency, and demographics in the dining room of CCRCs. The survey was administered to residents in three CCRCs. Data was analyzed for 140 surveys using t-test, ANOVA, and factor analysis. This study found female older adults perceived the following attributes were more important than male ones: presentation of food, color and garnish, texture of vegetables, taste and flavor of food, and respectful attitude of serving staff. Older adults who have a special diet perceived the seasoning and bite sized pieces were more important than those who have a general diet. Also, there were significant differences between frequent visitors and occasional visitors in the dining room of CCRCs. By knowing the differences by residents' demographics and residential characteristics, the foodservice manager can establish strategies to increase the dining frequency of residents in the dining rooms of CCRCs.

• Journal of the Korean Home Economics Association
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• v.28 no.3
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• pp.33-52
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• 1990

The aims of this study are to classify the life styles of urban housewives, to see their relationship between life style and demorgaphic variables, and also to see the relationship between life style and dietary patterns. This study has been performed by a questionsire about life style, demographic variables and dietary pattern. The selected samples were 475 housewives. The data were analyzed by factor analysis, cluster analysis, Duncan test, X-test and F-test. Life style is classified into 4 types: temporary enjoying type, passive irrational type, realistic conservative type, actual progressive type. The housewives who are in temporary enjoying type usually do randomly and don't think seriously something. And they have tendency to enjoy themselves. Therefore they don't have any plan for dietary behavior. The passive irrational type's housewives have no consistancy in their life and they do everything temporarily. The housewives who are in this type have relatively low incom, low level of education and they are high in age. The people who are in realistic conservative type act reasonably and elastically everything. They use convenient food very much, because they are willing to save time to make them. The housewives who are included in actual progressive type are well organized and planned in dietary behavior than others, when they dine out, they eat with family together in general, they usually use only a kind of western sauces and convenient food. They are relatively young, highly educated, and they are high income group. In conclusion realistic conservative type and actual progressive type are both relatively desirable type in dietary behavior, but in temporary enjoying type and passive irrational type, there, have to do some guide and education about managing family resources and dietary behavior.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.481-490
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• 2015

This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.629-637
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• 2002

This study sought to determine family restaurant patrons' attitudes toward nutrition and healthy menus. A written questionnaire was handed out to 300 dine-in customers at the three different sites of T brand family restaurant. A total of 265 questionnaires were usable for data analysis, resulting in 88% response rate. Two attitude statements eliciting the strongest agreement were that 'Diet and chronic diseases risk are closely connected each other(4.44)' and 'Koreans are more nutrition & health conscious than they were in the past(4.41)'. The attitude statement-that nutrition is important when I eat out- received the lowest scores(2.92), which indicated that nutrition was not yet considered the most important factor when dining out. 23% of the respondents were interested in healthful foods, while 30% said they were unconcerned. Nutrition conscious group showed significantly (p<.000) higher attitude scores for most of statements than unconcerned group. Significant differences were found in age groups(p<.05, p<.01, p<.001), income levels(p<.05), educational levels(p<.05), health status groups(p<.05), and weight control interest groups(p<.05). Older respondents, respondents with higher income and educational levels were more interested in nutrition and healthy menus. Respondents who reported good health status and showed higher interest in weight control were more interested in nutrition and healthy menus. These findings indicate that restaurant firms should respond to consumers' increased interest in nutrition and healthy menus by offering healthful menus and increasing nutrition marketing activities. This may positively result in increasing customer counts and revenue as well as customer satisfaction level and brand image of restaurant firms. Moreover, restaurant firms are strongly encouraged to play an active role in promoting public's nutritional and health status because increasing consumption of meals away from home will seriously affect good health of our consumers.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.957-962
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• 2007

By focusing on the consumers who have experienced ethnic restaurants in Korea for the last three months, this research intends to figure out relations among utility motivation, pleasure motivation, ostentation motivation and feeling of pleasure and how they effect consumers' emotions and level of satisfaction to find out about more desirable services and characteristics for the consumers in order for the ethnic restaurants to secure more competitiveness, and to inform how they should set their aims for more success. This research limited surveyees to online consumers who have experienced ethnic restaurants in the past three months. The period of survey was from April 25 2007 to May 10 2007. For basic analysis of actual research, SPSS program was used to analyze the Cronbach a and factor analysis. And structural equation modeling analysis was used to analyze correlations and grade of effectiveness of variables proposed in the research hypothesis utilizing Window AMOS 5.0. As a result of this research, utility motivation has effect on the happiness and the other motivation has effect on the enjoyment. Enjoyment effect on the happiness and only happiness effect on the satisfaction. Satisfaction has effect on the re-visit intention. Through this research, it could proposes a strategic direction to which the increasing ethnic restaurants should develop themselves.