• 산업경영시스템학회지
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• 제43권3호
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• pp.228-242
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• 2020

In recent years, interest in the welfare of soldiers is increasing. More specifically, soldiers enlisted to fulfill their military service obligations live a group life that is controlled by group life, unlike military officers selected by their will. Therefore, this study aims to verify whether there is an effect of improving the morale of soldiers by increasing the satisfaction of military service meals along with the trend of increasing morale through enhancement of soldier welfare. In order to achieve the purpose of this study, we surveyed 145 army soldiers working in the front and rear areas and used 137 valid samples for analysis. The results of this study are as follows. First, both SERVQUAL (Responsiveness·Assurance, Tangibles) and Servicescape (Spatial Environment, Spatial Design) had a positive (+) effect on military meal satisfaction. Second, military service satisfaction and emotional commitment have a positive (+) effect on morale. Third, satisfaction with military meals has a positive effect on emotional commitment. This research has also shown that improvements in SERVQUAL (Responsiveness·Assurance, Tangibles) and Servicescape (Spatial Environment, Spatial Design) improve military service satisfaction and emotional engagement. Military food service SERVQUAL (Responsiveness·Assurance, Tangibles) and Servicescape (Spatial Environment, Space Design) must pay attention to increase military morale.

• Asian Journal of Business Environment
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• 제9권3호
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• pp.21-26
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• 2019

Purpose - This study aims to investigate the effect of brand image and trust of a home meal replacement (HMR) industry on customer satisfaction and repurchase during online shopping. Research design, data, and methodology - With 217 questionnaires, this study was conducted by AMOS 20.0, and the Structural Equation Model (SEM) as statistical method was used for examining the hypotheses in this study. Factors such as brand image and brand trust in customer shopping for HMR products online were tested, and relationships between satisfaction and repurchase were studied. Results - Brand image and brand trust in terms of online shopping for HMR were found to affect satisfaction significantly; in addition, the path where satisfaction leads to repurchase was found to be significant. However, brand image and brand trust for HMR in online shopping differed depending on customer age groups. The path-coefficients from brand image of HMR in online shopping to satisfaction were more significant in the older age group; meanwhile, the path-coefficient from brand trust to satisfaction was significant in the younger age group. Conclusions - Results of the study suggested the importance of the attributes for buying HMR products online and provided meaningful implications of difference between age groups when they choose the products.

• 한국콘텐츠학회논문지
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• 제20권6호
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• pp.381-391
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• 2020

본 연구는 밀키트 상품 선택속성의 요인과 구매행동, 만족도 간의 영향관계를 규명하고자 하였다. 연구의 표본추출은 최근 외식기업에서 출시 된 밀키트 상품 이용 경험이 있는 고객을 대상으로 편의표본추출을 사용하여 설문조사를 진행하였다. 조사기간은 2020년 2월1일부터 1달간 진행되었으며, 설문지는 287부를 분석에 사용하였다. 가설검증을 위해 수집된 자료는 통계패키지인 SPSS 20.0을 이용하여 빈도분석, 신뢰도분석, 요인분석, 상관관계분석을 실시하였으며, 가설 검증을 위해 다중회귀분석을 실시하였다. 분석결과 첫째, 가설 1의 밀키트 상품 선택속성과 구매행동 간의 전체설명력(R2)은 42.9%로 분석되었으며, 다양성(β=.026)과 품질(β=.927)에 유의한 영향이 있는 것으로 나타났다. 가설 2의 밀키트 상품 선택속성과 만족도 간의 전체설명력(R2)은 34.9%이며, 편의성(β=.503)과 가격(β=.121)에 유의한 영향이 있는 것으로 나타났다. 셋째, 가설 3의 구매행동에서 만족도에 대한 전체설명력(R2)은 31.5%이며, 구매행동(β=.561)이 만족도에 유의한 영향을 미치는 것으로 나타났다. 마지막으로 본 연구를 통해 밀키트 상품 관련 연구를 수행하는 연구자들에 대한 기초자료를 제공될 것으로 기대하며, 외식기업에서의 상품 개발에 대한 방향성 제시와 마케팅 전략을 활용할 수 있는 이론적 근거를 제공하고자 한다.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.675-687
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• 2004

This study is designed to assess the prevalence at risk of malnutrition according to the Mini Nutritional Assessment (MNA) and evaluate the factors influencing on the nutritional risk of the elderly. Three hundred and nine elderly (110 men and 199 women: mean age =74.1) who participated in meal service in the Chung-buk province were investigated. Mean MNA total score was 21.9 and women had significantly lower MNA scores than men (respectively, 21.5 and 22.8). In the mean time mean MNA-SF (Short Form) score was 10.7, respectively 10.6 for the women and 11.0 for the men, with the difference being statistically significant. The MNA classified 33% of the elderly as well-nourished, 61.7% as at risk of malnutrition and 5.3% as overt malnourished. However, MNA-SF categorized the examinees 40.2% as good and 59.8% at nutritional risk. Those who identified as malnourished elderly had significantly lower mean BMI, mid-arm and calf circumference, poorer functional abilities (ADL, IADL) , lower MAR and food habits scores, and higher number of nutrient $\leq$ 75% of RDA than those with at risk of malnutrition and well nourished. Also socioeconomic status such as educational level, self-rated economic status, poverty level, and marital status significantly influenced nutritional status. Similar effect was observed in self-rated nutritional status and health status, dental status, appetite change according to MNA score. Stepwise multiple regression analysis indicated that weight loss was the most predictive item in the total MNA and MNA-SF score. It was found that items such as mobility, living status (home vs institution) , mode of feeding, and pressure sores were inappropriate for assessment of the elderly who are able to participate meal service program. Also, some modifications of items in MNA are needed in order to apply to Korean elderly. Even though the MNA seems to be an useful tool to screen those old people at risk of malnourished, a lot of work is still to be done with this assessment tool to secure its reliability.

• 한국컴퓨터정보학회논문지
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• 제9권2호
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• pp.149-160
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• 2004

The purpose of this research is to study the effect of service qualify improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty. According to this purpose. this paper hypothesized that high service qualify will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul. The result of data analyses shows (1) Serve quality factors such as customer service, qualify of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality; (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty; and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.

• 동아시아식생활학회지
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• 제24권6호
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• pp.691-699
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• 2014

The purpose of this study was to examine the effect of temple food intake on health improvement. The survey was conducted from September to October 2013. The subjects in this study were 46 adults who participated in short-term 'Temple Stay' program. Every meal was prepared according to prearranged temple food menu, and it was provided to subjects for 4 weeks. Dietary intake, anthropometric measurements and biochemical parameter were measured and nutritional & health status were analyzed to find the effect of the program. Nutrients content of the temple food was sufficient to dietary reference intake while content of fat, fiber, vitamin A and calcium from the meal was significantly higher than the subjects' usual diet. Mean body weight, BMI and blood pressure (systolic and diastolic) related with obesity and hypertension decreased after the program. The index referring to liver function and cardiovascular disease risk such as serum ALT, ${\gamma}$-GTP, TG and LDL decreased while HDL increased thereby showing positive effect. The above results anticipate that temple foods with an affirmative effect in improving health status have a potential benefit that can be applied to general food service. Further detailed study might provide information in developing healthy diet for a corresponding clinical problem.

• 한국조리학회지
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• 제14권4호
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• 보건의료산업학회지
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• 제6권4호
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• pp.27-36
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• 2012

This study was to identify oral health status, O'Leary index and OIDP for the preventive oral prophylaxis among adults who visited dental hospitals or clinics from 30th September in 2011 to 31th May in 2012. The results are as follows. In DMFT, female(8.79) was higher than male(7.65)(p<.05). Housewife(9.70) and agriculture fishery industry was higher than others(p<.01). In O'Leary index, male(47.41), over 50 years old and 200~300 million won were higher than others. but these results wasn't significantly different. The majority answer about discomfort feeling in OIDP was during meal(66.7), and period of discomfort was 1~2 time/month(29.6). The discomfort feeling in OIDP effected on meal(40.8)and teeth brushing(50.0). The difficulty in daily life were toothache(21.0), cold feeling(20.8), and crowding(19.3). In conclusion, the negative factor of oral health status didn't effect daily life. These findings are require of development of oral health management program which included the prevention of toothache and cold feeling.

• 산경연구논집
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• 제11권10호
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• pp.17-25
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• 2020

Purpose: The purpose of this study is to narrow the target down to college students representing single-person households to identify the main attributes of their choice of Home Meal Replacement(HMR) and to look at the impact on satisfaction and repurchase intentions. Research design, data and methodology: An online survey was conducted for consumers who purchased HMR products at least once and a total of 264 questionnaires were used for demonstration analysis. The collected data have verified for validity and reliability between measurement variables through exploratory factor analysis and reliability analysis. Results: As a result, curiosity, economy, safety, and brand, which are HMR selection attributes that university students' value, have a significant impact on satisfaction, and satisfaction has a significant impact on the intention of repurchase, a variable of behavior. In addition, the adjustment effect of health value pursuit was significant only in safety attributes. Conclusions: This study divided the target group to examine what the HMR selection attributes of single-person college students are, the main consumer of HMR, and how selective attributes affect satisfaction and willingness to repurchase. In the process, we wanted to find out if there was a moderating effect on the health-oriented values in the dietary lifestyle.

• 대한영양사협회학술지
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• 제9권4호
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• pp.297-306
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• 2003

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.