• 한국조리학회지
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• 제14권3호
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• pp.165-177
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• 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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2006년도 한국약용작물학회 공동춘계학술발표회
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• pp.40-54
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• 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.

• 한국조리학회지
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• 제22권3호
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• pp.166-182
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• 2016

본 연구는 패스트푸드업체 서비스 종사원의 비언어적 커뮤니케이션이 고객의 긍정적 감정-자아동일시-충성도(행동적, 태도적 충성도) 간의 감성적 경로를 검증하기 위하여 부산, 대구경북지역의 대표적 외식 패스트푸드 업체 이용객 397명의 자료를 분석에 사용하였다. 자료분석을 위해 SPSS 프로그램과 AMOS 프로그램을 사용하여 빈도분석, 탐색적, 확인적 요인분석을 거친 후, 구조방정식 모형으로 가설을 검증하였다. 실증분석결과, 첫째, 서비스종사원의 비언어적 커뮤니케이션의 3 구성요소 즉, 신체언어, 의사언어, 신체외양의 순으로 이들 모두가 고객의 긍정적 감정에 정(+)의 영향을 미치고 있는 것으로 나타났다. 둘째, 고객감정은 자아동일시에 정(+)의 영향을 미치고 있는 것으로 나타났다. 마지막으로 자아동일시는 행동적 충성도와 태도적 충성도 각각에 정(+)의 영향을 미치고 있는 것으로 나타났다. 본 연구는 주요 결과를 통해 외식업체의 감성적 충성도 구축의 경로과정을 통해 실무적 시사점과 이론적 시사점을 제시하였다.

• 한국조리학회지
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• 제8권2호
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• pp.59-76
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• 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.

• Journal of Nutrition and Health
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• 제39권5호
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• pp.494-504
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• 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.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2000년도 국제심포지엄 및 제26차 추계학술발표회
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• pp.1-14
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• 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.

• 한국식생활문화학회지
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• 제38권3호
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• pp.154-162
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• 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.

• 한국콘텐츠학회논문지
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• 제21권11호
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• pp.350-360
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• 2021

코로나19와 최저임금의 영향으로 비대면 결제 수단인 키오스크의 도입률이 2018년에 급격하게 상승하였다. 키오스크에 어려움을 가진 사용자가 존재함에도 키오스크는 외식산업에서 꾸준한 성장세를 나타내고 있다. 이에 본 연구는 키오스크의 지속사용에 영향을 미치는 만족도의 선행 요인을 품질 차원에서 확인하고자 하였으며, 가장 널리 활용되고 있는 패스트푸드점 키오스크 이용자 전체를 대상으로 조사를 시행했다. 연구 결과 키오스크의 정보 접근성(환경 품질), 주문 과정 편의성(과정 품질), 부가 서비스 혜택 추가(과정 품질)는 사용자 만족도에 영향을 주어 궁극적으로 지속사용 의도에 영향을 미치는 것으로 나타났으며, 결과품질인 주문결제 용이성은 만족도에 영향을 미치지 않는 것으로 나타났다. 점차 비대면 결제가 일반화/필수화되어가는 시점에서 이루어진 본 연구는, 키오스크 이용자에 대한 지식을 확장하였으며, 이용자의 만족도와 지속사용을 제고할 수 있는 키오스크 품질 요인을 규명하여 궁극적으로 매장의 키오스크 선택 기준을 제시하고 매장 경쟁력을 확보하는 데에 시사점을 제공하고 있다.

• 한국의류산업학회지
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• 제18권3호
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• pp.301-316
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• 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.

• 한국콘텐츠학회논문지
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• 제14권8호
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• pp.406-415
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• 2014

본 연구는 급성장하고 있는 외식업체 배달서비스 시장에 관한 연구로, 배달서비스 품질의 차원을 도출하고, 소비자의 식생활 라이프스타일 따라 외식업체 음식 배달서비스 품질에 대한 차이가 있는지를 실증 분석하고자 하였다. 식생활 라이프스타일에 대한 요인분석 결과 '건강추구형', '유행 추구형', '미각 추구형', '안전 추구형', '편의 추구형'의 5개 요인이 추출되었고, 군집분석 결과 '맛 추구형', '식생활 고관심형', '편의 추구형'으로 분류되었다. 배달서비스 품질은 '음식품질', '경제성', '주문 편의성', '직원품질', '위생', '주문 품질'로 6가지 요인이 도출되었는데 그 중 '음식품질'과 '경제성'에서 소비자 유형별 유의한 차이를 보였다, 또한 '주문 품질', '음식 품질', '위생' 등의 순으로 만족도에 미치는 영향력의 정도가 큰 것으로 나타났다.