• 유통과학연구
• /
• 제16권3호
• /
• pp.13-21
• /
• 2018

Purpose - This study examined the effect of the importance of selective attribute of HMR(Home Meal Replacement) on customers' satisfaction and repurchase intention which is rapidly increasing with the changes of demographic, social and cultural trends as well as the influence of on and offline shopping channel moderating role. Research design, data, and methodology - Based on the research of previous studies, it assumed the selection attributes of HMR products were price, convenience, menu, freshness. With 231 surveyed questionnaires, this study was conducted by AMOS 21.0 and the SEM(structural equation model) was used as statistical method for examining the hypotheses in this study. Results - The analysis showed that price, convenience, and freshness had a significant effect on satisfaction, whereas menu did not affect satisfaction and the effect of satisfaction on repurchase intention was statistically significant. However, the results were different depending on the on and offline shopping channel for customers to buy HMR products. Price, menu and freshness are affected by online shopping, meanwhile convenience is more influenced by offline. Conclusions - This study analyzed the effect of selection attribute of HMR products on the satisfaction, repurchase intention, and the influence of each shopping channel, and provided practical implications.

• 벤처창업연구
• /
• 제10권2호
• /
• pp.59-67
• /
• 2015

본 연구는 서울시 Y구의 노인복지관 및 종합사회복지관에서 운영하고 있는 경로식당의 서비스요인(위생상태, 종사자, 편리성, 음식, 접근성, 환경, 사회적 관계)이 재이용의도에 미치는 영향력과, 이 과정에서 급식만족도가 갖는 매개효과를 파악하고자 하였다. 연구대상은 경로식당을 이용하는 65세 이상 노인으로, 총 310명이 최종 유효표본으로 적용되었다. 분석은 SPSS 19.0을 활용하였고, 연구결과 첫째, 인구사회학적 특성 중 임대주택/기타, 서비스요인의 모든 요인이 급식만족도에 영향을 미치는 것으로 나타났다. 둘째, 인구사회학적 특성 및 서비스요인, 급식만족도와 재이용의도의 관계를 파악한 결과, 인구사회학적 특성 중 학력, 서비스요인 중 모든 요인이 재이용의도에 영향을 미치는 것으로 나타났다. 셋째, 인구사회학적 특성 및 서비스요인과 재이용의도의 관계에 있어 급식만족도의 매개효과를 검증한 결과, 서비스요인 중 종사자와 급식만족도가 재이용의도에 정(+)의 영향을 미치는 것으로 나타났다. 따라서 경로식당 서비스의 질적 제고 및 만족도 향상을 위한 각 지자체의 지속적인 관심과 투자, 노력이 요구되며, 나아가 급식환경 개선을 위한 다각적 방법이 모색되어야 할 것이다.

• 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.

• 한국조리학회지
• /
• 제15권1호
• /
• pp.157-168
• /
• 2009

학교급식 조리사 직무가 식중독 예방과 고객만족이라는 경영 효과를 도모하는지를 파악하는데 연구의 목적이 있다. 설문조사기간은 2008년 7월 1일부터 7월 31일 동안 전라도 지방에 소재한 중등학교 학생을 대상으로 실시하였다. 데이터는 수집하기 용이한 5개 학교를 선정하여 설문지 144부 중 120개의 설문지를 선택했다. 통계분석을 위하여 SPSS 12.0 패키지 프로그램을 사용하였으며, 신뢰성 검정과 회귀분석을 실시하였다. 분석결과 학교급식 조리사 직무가 식중독 예방과 고객 만족에 유의한 차이를 나타냈다. 그러므로 학교급식 경영 효과를 위해서 조리사 직무가 가장 중요한 것으로 나타났다.

• 한국식품영양과학회지
• /
• 제19권4호
• /
• pp.356-374
• /
• 1990

This paper proposes to research on the actual conditions of dietary life of some children with similar living standard. They were in the 4th and 5th grades of two elementary schools located at Tongrae-ku Pusan City and the survey period was from March to April in 1989. One part was 0 elementary school childern with school lunch and the other part was ones in K elementary school without school lunch. This survey shows the effect of nutrition education of school lunch on the intake of food and nutrient the pattern of food consumption and untrient intake and the knowledge level of nutrition and results in calling attention to the importance of school lunch and the necessity f its expanded paractice and bringing up some problems to be solved in order to excute more improved program of school lunch. As the results of analysis first the school lunch group demonstrated desirable pattern of food consumption and nutrient intake school lunch aims at by the effect of nutritional education of the scheduled school lunch program and turned out to be superior in food and nutrient intake. physical index and level of nutrient knowledte to the non school lunch group. Secondly since both groups show the lack of calcium intake it is necessary to establish a meal plan to increase calcium source and in order to improve the quality of school lunch it is desirable to plan a program considering proper amount of meal service by age and sex selection of menu based on preference research various cooking methods and and food mixing fit for standard food consitiution of school lunch.

• Asian-Australasian Journal of Animal Sciences
• /
• 제19권6호
• /
• pp.884-891
• /
• 2006

The effect of dietary vitamin E supplementation on immune responses was studied in breeder chickens during the maturing period. In experiment 1, 17-week old female birds were fed corn-soybean meal based diets supplemented with either 0, 40, 80, 120, or 160 mg vitamin E (all-rac-${\alpha}$-tocopherol acetate)/kg diet for 19 weeks. In experiment 2, 23-week old male birds were fed the corn-soybean meal based diet supplemented with either 0, 20, 40, 80 or 160 mg vitamin E/kg diet for 8 weeks. The chickens were evaluated for growth performance, antibody titer to sheep red blood cell (SRBC), Newcastle disease virus (NDV), infectious bursal disease virus (IBDV) and infectious bronchitis virus (IBV), and skin response to phytohemagglutinin-P (PHA-P). The results showed that supplemental vitamin E improved body weigh gain of laying pullets during peak-laying period but had no significant effect on growth performance of cockerels. For cockerels, addition of 20 mg vitamin E/kg diet significantly enhanced (p<0.05) immune response to SRBC compared to those added with 0, 80 and 160 mg vitamin E/kg diet; addition of 20 mg vitamin E/kg diet had higher (p<0.01) antibody titer to IBDV than those added with 40-160 mg vitamin E/kg diet. No significant effects on immune response were observed in laying pullets fed supplemental vitamin E. The findings suggest that moderate supplementation of vitamin E may enhance immune responses to selective antigens in cockerels but excessive vitamin E may depress specific immune response.

• 한국식생활문화학회지
• /
• 제23권6호
• /
• pp.737-747
• /
• 2008

This study was conducted to investigate the perception and understanding parents had regarding environment friendly agricultural products being used for school foodservice. A trained practitioner surveyed 221 parents of children at elementary schools in Daejeon using a questionnaire, after which the resulting data were analyzed by a Chi-square test. Overall, the parent's responses regarding the foodservice were positive. However, most of the parents do not participate (65%) in the school foodservice if they work, and those that do participate primarily work as meal service aides (58.1%). Parents indicated that the work of urgent field of inspection on food materials (69.9%), and the reason of an agreement (98.2%) for them were the students' health (68.4%). In addition, most parents were positive about the possibility of replacing foods used in the school with environment friendly products (51.6%) and felt that the government should pay the additional expense associated with their replacement. Furthermore, the majority of the parent's surveyed felt that children should be supplied with vegetables (54.9%) purchased directly from farms. The parents' satisfaction with the meal service (25.1%) was lower than that of the students (54.1%). The reason for the satisfaction reported by the parents was concern regarding the health of their children (53.3%). In addition, the majority of the parents (47.3%) responded that environment friendly agricultural products differ from general agricultural products because insecticides and fertilizer were not used. The main objection parents had to using environment friendly products was their cost (59.1%), and most parents felt that a realistic solution to this problem was unified purchase (41.4%). Besides, a problem when replacing with them was the expensive price (38.1%) and true or false (37.7%), and the students' satisfaction (59.5%) was selected the most in an effect of using them, diversity of the product (39.1%) and price reduction (32.6%) for a solution of the increase of using them.

• 한국조리학회지
• /
• 제23권4호
• /
• pp.10-21
• /
• 2017

The purposes of this study were to verify the effects of HMR (Home Meal Replacement) selection attributes on satisfaction and loyalty for HMR. In addition, the moderating role of customer value was examined among selection attributes of HMR, satisfaction and loyalty for HMR. Using a convenience sampling method, the data were collected from those who have bought HMR in Seoul and Kyonggi area. After a total of 235 responses were collected, 220 were used for the analyses. The multiple regression analyses were conducted to test the hypotheses. The results are as follows. First, it was found that product practicality and cooking convenience of HMR selection attributes had an effect on satisfaction of HMR but that ingredients safety and package & circulation period did not have an effect on satisfaction of HMR. Second, satisfaction of HMR significantly impacted loyalty for HMR. Third, in low group for customer value, product practicality of HMR selection attributes had an positive effect on satisfaction of HMR, and ingredients safety of HMR selection attributes had an negative effect on satisfaction of HMR. In high group for customer value, cooking convenience of HMR selection attributes had an positive effect on satisfaction of HMR. In low group as high group for customer value, satisfaction of HMR had a greater impact on loyalty for HMR.

• 한국프랜차이즈경영연구
• /
• 제13권1호
• /
• pp.47-57
• /
• 2022

Purpose: Recently, it is common to see cases where an amount similar to the cost of a meal is spent on dessert, or an amount greater than the cost of a meal is spent on dessert. The generation MZ is showing a tendency of 'value consumption' by consuming values and beliefs in consideration of the recent impact on society and the environment. Therefore, this study aims to analyze the effect of dessert cafe quality and eco-friendly behavior on customer trust and loyalty targeting the generation MZ who have visited desert cafés. This study examined the mediating role of customer trust in the relationships between desert café quality, eco-friendly behavior and customer loyalty, and also the moderating effect of and eco-friendly behavior on customer trust and customer loyalty. Research design, data, and methodology: To achieve purposes of this study, 229 data were collected from respondents who visited desert café and analyzed using measurement model (reliability test and correlation analysis), Fornell-Larcker Criterion and Heterotrait-Monotrait Ratio (HTMT) assessment, and structural equation model (PLS-SEM) with SPSS 22.0 and SmartPLS 3.3.7. Results: The research results are as follows. First, desert cafes' quality positively influenced customer trust but did not customer loyalty. Second, desert cafes' eco-friendly behavior positively influenced customer trust and customer loyalty. Fourth, the interaction term of dessert cafe quality and eco-friendly behavior did not influence customer trust and customer loyalty. Conclusions: This study emphasized the necessity of service quality and eco-friendly behavior of dessert cafes by examining the relationship between the quality of dessert cafes and eco-friendly behaviors, customer trust and loyalty. It also found the importance of the role of trust in securing loyal customers. In order to secure and retain loyal customers, the owners of dessert cafes should make effortsto improve the quality of the cafes' products and services so that customers can feel a sense of trust, and actively publicize that they are practicing eco-friendly management. As a result of this study, it is intended to provide practical implications for the management of dessert cafes by understand ing the effects of product and service quality and eco-friendly behaviors of companies to bakery industry workers and start-ups.

• 대한지역사회영양학회지
• /
• 제15권3호
• /
• pp.369-378
• /
• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.