• Title/Summary/Keyword: fast food industry

Search Result 95, Processing Time 0.028 seconds

A Study on Foodservice Brand Awareness and Information Sources based on the Involvement of College Students - Empirical Evidence from Yeungnam Area - (대학생들의 관여도에 따른 외식 브랜드 인지도와 활용 정보 매체에 관한 연구 - 영남 지역 대학생을 중심으로 -)

  • Park, Sung-Su;Kim, Dong-Jin;Lee, Bo-Soon
    • Culinary science and hospitality research
    • /
    • v.14 no.3
    • /
    • pp.165-177
    • /
    • 2008
  • Knowledge of involvement, brand awareness, and their roles in shaping consumer behaviour are crucial for designing marketing strategies for an organization. The purpose of this study is to analyze the differences in foodservice brand awareness and information sources based on the involvement level of college students. In order to accomplish the purpose of the study, 300 college students who live in Yeungnam area were selected as its samples using quota sampling. A final sample of 282 responses was deemed usable and analyzed. The findings are as follows. First, the results indicated a significantly higher foodservice brand awareness of high involvement subjects than of low involvement subjects except fast food brands. Second, it was found that high and that of low involvement subjects utilized different information sources to satisfy their information needs regarding foodservice brands.

  • PDF

Application of Electronic Nose for Quality Control of The High Quality and Functional Components (고품질 기능성 물질의 품질관리를 위한 전자코 응용)

  • Noh Bong-Soo
    • Proceedings of the Korean Society of Crop Science Conference
    • /
    • 2006.04a
    • /
    • pp.40-54
    • /
    • 2006
  • It's not easy to detect the high quality and functional compounds for control quality of food materials. The electronic nose was an instrument, which comprised of an array of electronic chemical sensors with partial specificity and an appropriate pattern recognition system, capable of recognizing simple or complex odors. It can conduct fast analysis and provide simple and straightforward results and is best suited for quality control and process monitoring in the field of functional foods. Numbers of applications of an electronic nose in the functional food industry include discrimination of habitats for medicinal food materials, monitoring storage process, lipid oxidation, and quality control of food and/or processing with principal component analysis, neural network analysis and the electronic nose based on GC-SAW sensor. The electronic nose would be possibly useful for a wide variety of quality control in the functional food and plant cultivation when correlating traditional analytical instrumental data with sensory evaluation results or electronic nose data.

  • PDF

The Effects of Nonverbal Communication of Fast Food Restaurant Servers on Customer Loyalty - Focusing on Customer Emotion and Self-Identification - (패스트푸드업체 서비스종사원의 비언어적 커뮤니케이션이 고객충성도에 미치는 영향 - 고객감정과 자아동일시를 중심으로 -)

  • Yoo, Young-Jin;Park, Yi-Kyung
    • Culinary science and hospitality research
    • /
    • v.22 no.3
    • /
    • pp.166-182
    • /
    • 2016
  • This study intended to verify the impact of non-verbal communication of servers in the service industry on the affective path among customer's positive emotion, self-identification, and loyalty(behavioral and attitudinal loyalty). The data of 397 customers of typical fast food restaurants in Busan and Gyeongsangbuk-do area were analyzed with SPSS and AMOS, and the hypotheses were verified through structural equation model after frequency analysis, as well as exploratory and confirmatory factor analysis. According to the empirical analysis, all three components of server non-verbal communication in the service industry, body language, pseudo language, and body appearance, in respective order, had positive (+) influences on the positive emotion of customers. In addition, customer emotion had a positive (+) influence on brand self-identification. Finally, self-identification had a positive (+) influence on behavior loyalty and attitudinal loyalty. This study suggested practical implications and logical implications in the course of developing emotional loyalty for restaurant companies.

A Study on the Semester and Block System in Education and Training of Culinary School (학기제와 블록식(Block) 교육과정의 비교 연구 -조리관련학과 위주로 -)

  • 김태형
    • Culinary science and hospitality research
    • /
    • v.8 no.2
    • /
    • pp.59-76
    • /
    • 2002
  • After 1990, Food service industry is growing up so fast and asking a lot of employee to be able to work this one. Our society will continue the growth of quantity and quality of food service industry with closing to the developed country and increasing the national income and leisure time. But our present culinary education system cannot gain the efficient of professional training to adopt food service industry without re-education and training. So, in our culinary education we have to be introduced new education system which is used effectively as a professional culinary education system in C.I.A. This system has merit to be able to teach step by step from basic to advanced course. Also Most of school system(management purchasing, human research, school life, etc.) is focused for culinary education. But, although this system has a lot of merits, it is too early toy us to adopt in our culinary education system. Because our education system has too much limited educational administrations of government and school for introducing new education system. The present educational situation is not enough to have facilities and financial support Finally, our culinary educational system have to change to right direction to improve in culinary education. Block system is one of the well-prepared system. But we need to administrational support of government and school to be able to adopted to our culinary educational system.

  • PDF

Comparisons of Korean Adults' Eating Habits, Food Preferences, and Nutrient Intake by Generation (도시지역 성인의 식습관, 식품기호도 및 영양섭취의 세대간 비교 -대학생과 부모 세대간 비교-)

  • Lee, Kyoung-Ae;Jeong, Bo-Young;Moon, Soo-Kyung;Kim, In-Soo;Soichiro, Nakamura
    • Journal of Nutrition and Health
    • /
    • v.39 no.5
    • /
    • pp.494-504
    • /
    • 2006
  • This study compared eating habits, food preferences, and the nutrient intakes of university students and their parents. The subjects were 186 students (68 males and 118 females) and 143 parents (62 fathers and 81 mothers) in 2 middle-sized cities and 3 metropolises. Eating habits and food preferences were investigated by questionnaire, and nutrient intake by a self recoding for 24-hour. The university students ate out, and ate breads, fast foods, instant foods, and canned or frozen products more frequently than their parents. They had higher preferences for meats, but lower preferences for fish, beans and bean products, vegetables, and sea weeds than their parents. Students took in more energy, total fat, total cholesterol, and SFA (saturated fatty acids) than their parents. The energy ratio of carbohydrate to the total energy intake was lower in the students than in their parents, while the energy ratio of fat to the total energy intake was higher in the students than in their parents. The intake of fats by the students amounted to more than 25% of the total energy intake. In conclusion, the university students had developed a more Western eating pattern and food preference, and were exposed to more risk factors to health than their parents, They should therefore, learn how to manage their meals more carefully in order to reduce risk factors to health.

Use of Near Infrared Spectroscopy in the Meat Industry

  • Akselsen, Thorvald M.
    • Proceedings of the Korean Society for Food Science of Animal Resources Conference
    • /
    • 2000.11a
    • /
    • pp.1-14
    • /
    • 2000
  • The Near Infrared region of the energy spectrum was first discovered by Hershel in the year 1800. The principles of NIR is based on light absorption of specific organic chemical bonds. The absorption at each wavelength is measured and a spectre is obtained. The spectre is then treated mathematically and with the absorption data is converted to absolute units via a calibration. In the last two decades it has developed dramatically. With the invention of computers and the ability to treat a large amount of data in a very short time the use of NIR for many different purposes has developed very fast. During the last decade with the aid of very powerful PC's the application of NIR technology has become even more widespread. Now or days development of very robust calibrations can be done in a relatively short time with a minimum of resources. The use of Near Infrared Spectroscopy (NIR) in the Meat industry is relatively new. The first installations were taken into operation in the 80ties. The Meat Industry in often referred to as rather conservative and slow to embrace new technologies, they stay with the old and proven methods. The first NIR instruments used by the Meat Industry, and most other industries, were multipurpose build, which means that the sample presentation was not well suited to this particular application, or many other applications for that sake. As the Meat Industry grows and develops to meet the demands of the modern markets, they realise the need for better control of processes and final products. From the early 90 ties and onward the demand for 'rear time' rapid results starts growing, and some suppliers of NIR instruments (and instruments based on other technologies, like X-ray) start to develop and manufacture instrumentation dedicated to the particular needs of the Meat Industry. Today it is estimated that there are approximately 2000 rapid instruments placed in the Meat industry world-wide. By far most of these are used as at-line or laboratory installations, but the trend and need is moving towards real on-line or in-line solutions. NIR is the most cost effective and reproducible analytical procedure available for the twenty first century.

  • PDF

Awareness and Consumption Behavior of Vegetarians and Omnivores on Plant-based dairy alternatives (식물성 대체 유제품(Plant-based dairy alternatives)에 대한 채식주의자와 잡식주의자의 인식 및 소비행동)

  • Mirae Shin;Jieun Oh;Mi-Sook Cho
    • Journal of the Korean Society of Food Culture
    • /
    • v.38 no.3
    • /
    • pp.154-162
    • /
    • 2023
  • This study investigated the awareness and consumption behavior of 118 vegetarians and omnivores toward plant-based dairy alternatives. The preference and choice attribute questionnaires were compared. Significant differences were obtained between the two groups when considering the purchase experience, preference, and selection attributes of plant-based dairy alternatives. Vegetarians had more experience purchasing plant-based dairy alternative products. In both groups, environmental and animal protection were the major factors that influenced the highest response rate for purchasing plant-based dairy alternatives. The preference score of vegetarians for plant-based dairy alternative products was high, indicating that vegetarianism had a significant effect on their preference for plant-based dairy alternative products. Analysis of selection attributes revealed that price, product weight, appearance, and manufacturer were considered important by vegetarians, whereas nutritional components and labeling, manufacturing environment, composition of ingredients, and taste and texture were considered more important by the omnivores. Results of this study can be used as basic data for the future development of the fast-growing industry producing plant-based dairy alternative products.

Influence of Fast-Food Kiosk Quality on User Intention of Reuse (패스트푸드점 키오스크 품질이 사용자 지속사용 의도에 미치는 영향)

  • Lee, Damie;Kim, Minjin
    • The Journal of the Korea Contents Association
    • /
    • v.21 no.11
    • /
    • pp.350-360
    • /
    • 2021
  • Due to COVID-19 and minimum wage raise, rate of adoption of zero contact payment methods, such as kiosk, had increased rapidly in 2018. Although there exist users who have trouble utilizing it, kiosk is growing consistently, especially in food service industry. Main goal of this research is to verify antecedent of satisfaction level which affects continuance intention of kiosk in terms of quality and execute through examination of kiosk users on fast-food industry, which employs kiosk most predominantly. The result of this research showed that information accessibility (environment quality), convenience of order process (process quality), and addition of beneficial supplementary service (process quality) of kiosk had influence on customer satisfaction level which in turn, also affected continuance intention, but order payment readiness, which is consequence quality, had no effect on satisfaction level. With pervasion and indispensable increase in zero contact payment market, this research expanded our knowledge on kiosk user and established kiosk quality figure that can improve user satisfaction level and continuance intention, ultimately proposing selection guide of kiosk and securing competitiveness for stores.

Global Pricing Strategy of the SPA Brand: Comparison with GDP and Big Mac Index (SPA 브랜드의 글로벌 가격 전략: 국민소득 및 빅맥지수와의 비교)

  • Kim, Seo Jeong;Lee, Ji Yeon;Lee, Kyu-Hye
    • Fashion & Textile Research Journal
    • /
    • v.18 no.3
    • /
    • pp.301-316
    • /
    • 2016
  • Due to the dramatic increase in consumers' price sensitivity and growing importance for global retailers to create relevant price strategies, this study investigates the global pricing strategy of the main SPA brands such as ZARA, H&M and UNIQLO. Based on price information shown on official website, the study developed SPA brand index by using exchange rates in terms of US dollars and ratio of differences between the local price and the US price. These figures were compared with GDP per person data in order to analyze each brand's price level against the income level. The study also compared SPA brand index with Big Mac index to identify the difference in price levels between the fast fashion market and the fast food market. ZARA and H&M were mostly targeting Middle East and Asia as a high-price market when considering index only. After taking the income level into account, however, Asia came out be the highest price market and Middle East was similar to the US market. On the other hand, UNIQLO targeted Asia as the lowest price market and the US and EU as the highest in terms of index only. But, Asia came out to be the highest price zone after considering the income level while the price of the US and EU was reasonable. Comparison with Big Mac Index indicated that most of Asia had a higher price level of the fashion market than the food market, whereas most European countries had a similar or high-price level of food market.

Research on the Consumer's Delivery Service Quality Perception and Satisfaction in Foodservice Industry Based on the Types of Food-related Life-style (식생활 라이프스타일에 따른 외식업체 배달서비스의 품질 지각 및 만족도 연구)

  • Ko, Seong Hee
    • The Journal of the Korea Contents Association
    • /
    • v.14 no.8
    • /
    • pp.406-415
    • /
    • 2014
  • In this study, the fast-growing market in the Food Service Industry Study of the delivery service. The first objective of this study is to classify consumers food-related lifestyle and the second is the dimension of the delivery service quality will derive. According to the consumer's food-related life style, make about the consumer's delivery service quality perception and satisfaction to evaluate the differences. Food-related lifestyle 'health seeking type', 'fashion pursuit type', 'type taste pursue', 'seek safety-type', 'seek convenience-type' was separated, cluster analysis 'taste pursuit group', 'high-interest in foods group', 'seek convenience-group' were classified. Delivery service quality 'food quality', 'economic', 'ease of ordering', 'employee quality', 'sanitation', 'order quality' and were classified into six. That of 'food quality' and 'economic' factor were significantly different from the consumer group, but also the 'order quality', 'food quality', 'sanitation' and the order of the large degree of influence on satisfaction, respectively.