• Title/Summary/Keyword: fast food industry

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A Study on the Relationship between the Use Behaviors, Demographics, and Restaurant Selection Attributes (이용행태 및 인구통계적 특성과 레스토랑 선택속성간의 관계에 관한 연구 -패스트푸드점을 중심으로-)

  • 양위주;박희정
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.31 no.3
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    • pp.492-499
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    • 2002
  • The objective of this study is to identify the attribute factors for fast food selection according to their characteristics of the use behaviors and demographics. The results of these findings suggest the attribute factors for selection were classified into ten : physical service, cleanliness/promptness, human service, convenience/promotion, accessibility, menu variety, food quality, service for child and parking, added service, and comfortness. “Cleanliness” and “good taste” were considered as determining factors in selecting a fast food restaurant. According to the consumer's use behaviors and demographics, attribute factors for fast food selection were significantly different. Therefore, the marketers and managers on the fast food industry should develop their own appropriate marketing strategies and implement effective targeting, positioning, and promotional strategies.

Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys

  • Choi, Injoo;Kim, Won Gyoung;Yoon, Jihyun
    • Nutrition Research and Practice
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    • v.11 no.2
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    • pp.155-163
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    • 2017
  • BACKGROUND/OBJECTIVES: The commercial foodservice industry in Korea has shown rapid growth recently. This study examined Korean adults' consumption of commercially-prepared meals based on where the food was prepared. SUBJECTS/METHODS: Data from a 24-hour dietary recall of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys were analyzed. A total of 10,539 subjects (n = 6,152 in 2001; n = 4,387 in 2011) aged 19-64 years were included for analysis. Commercially-prepared meals were classified into four food source groups based on where the food was prepared: Korean restaurants, Chinese/Western/Japanese restaurants, fast-food restaurants, and retail stores. Subjects' energy intake, including the amount and proportion of calories, was examined for each food source. The analysis was also conducted by gender for age-stratified groups: 19-29, 30-49, and 50-64 years old. RESULTS: Korean adults' energy intake from commercially-prepared meals increased in the amount of calories (551 kcal to 635 kcal, P < 0.01), but not in the proportion of daily calories (27% to 28%) from 2001 to 2011. The most frequent food source of commercially-prepared meals was Korean restaurants in both years. The amount and proportion of calories from retail stores increased from 83 kcal to 143 kcal (P < 0.001) and from 4% to 7% (P < 0.001), respectively, during the same period. Males aged 30-49 years (34%) and females aged 19-29 years (35%) consumed the highest proportion of daily calories from commercially-prepared meals in 2011. CONCLUSIONS: Korean adults consumed about one-fourth of their energy intake from commercially-prepared meals. In particular, males aged 30-49 years and females aged 19-29 years consumed more than one-third of their energy intake from commercially-prepared meals. Korean restaurants played a significant role in Korean adults' energy intake. Retail stores increased influence on Korean adults' energy intake. These results could be useful for developing health promotion policies and programs.

A Study of Activation plan for Korean restaurant business -Based on Literature of Preceding Studies- (한식당 영업활성화 방안 연구 - 선행연구 문헌을 토대로 -)

  • Gye, Su-Gyeong;Jin, Yeong-Il
    • Proceedings of the Korea Hospitality Industry Research Society Conference
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    • 2005.11a
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    • pp.109-122
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    • 2005
  • In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

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A Study on How Barista's Ethical-Consumption Consciousness Effects to Sale of Fair-Trading Coffee (바리스타의 윤리소비의식이 공정무역커피 판매에 미치는 영향 - 프랜차이즈 커피 전문점 바리스타를 중심으로 -)

  • Kim, Ji-Eung;Jeon, Hyo-Jin;Cho, Won-Young
    • Journal of the Korean Society of Food Culture
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    • v.29 no.1
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    • pp.54-60
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    • 2014
  • The coffee industry has grown very fast ever since international coffee brands were launched in the 1990's. Recently, consumers have begun to focus on coffee produced ethically. This phenomenon is due to ethical-consumption consciousness, which consists of three factors, emotional value, social value and function value. Most studies on this topic have focused on consumers who purchase fair-trade coffee. Thus, this study is novel in its focus on baristas who sell fairtrade coffee in their shops as well as differences from former studies. The three factors of ethical-consumption consciousness of baristas affected the sale of fair-trade coffee, except for the function value. Therefore, the sale of fair-trade coffee could be influenced by ethical-consumption consciousness of baristas. This study shows that education of baristas can promote the sale of fair-trade coffee. However, there are limitations as it only researched coffee brands ranked in the top 5, so further studies will be required in the future.

Optimized purification and characterization of expressed hMC4R-TM2

  • Park, Yu-Geun;Song, Jooyoung;Kim, Yongae
    • Journal of the Korean Magnetic Resonance Society
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    • v.16 no.2
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    • pp.147-161
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    • 2012
  • Human melanocortin-4 receptor (hMC4R) among MC-Rs, expressed in the brain, is in charge of the control on energy homeostasis and food intake. The structure and function of human MC4R have been studied to understand their essential function and roles. To investigate the structure and function, it is necessary to prepare sufficient amounts of proteins. However, their expression and purification is demanding and time-consuming due to their innate insoluble and toxic properties. The heterozygous mutations of hMC4R, exchange of Asp 90 to Asn located in second transmembrane, cause severe obesity in human. To obtain purified hMC4R wt-TM2 for structural studies, it was first over-expressed and purified by fast protein liquid chromatography (FPLC) and then solution NMR studies were performed to get high-resolution spectra. In here, we established optimized purification scheme to get more purified target peptide.

The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

  • Soncu, Eda Demirok;Kolsarici, Nuray;Cicek, Neslihan;Ozturk, Gorsen Salman;Akoglu, Ilker T.;Arici, Yeliz kasko
    • Food Science of Animal Resources
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    • v.35 no.3
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    • pp.370-381
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    • 2015
  • This study was designed to determine the usability of lemon fiber (LF-2%, 4%, 6%) and carrot fiber (CF-2%, 4%, 6%) to produce lowfat beef hamburgers. To that end, a certain amount of fat was replaced with each fiber. The proximate composition, pH value, cholesterol content, cooking characteristics, color, texture profile, and sensory properties of low-fat beef hamburgers were investigated. LF increased moisture content and cooking yield due to its better water binding properties, while CF caused higher fat and cholesterol contents owing to its higher fat absorption capacity (p<0.05). LF resulted in a lighter, redder, and more yellow color (p<0.05). Hardness, gumminess, springiness, and chewiness parameters decreased when the usage level of both fibers increased (p<0.05). However, more tender, gummy, springy, and smoother hamburgers were produced by the addition of CF in comparison with LF (p<0.05). Moreover, hamburgers including CF were rated with higher sensory scores (p<0.05). In conclusion, LF demonstrated better technological results in terms of cooking yield, shrinkage, moisture retention, and fat retention. However it is suggested that CF produces better low-fat hamburgers since up to 2% CF presented sensory and textural properties similar to those of regular hamburgers.

Analysis of Foreign Customers' Price Sensitivity on Korean Traditional Restaurants Using Price Sensitivity Measurement (외국인의 한식당에 대한 가격민감성 분석)

  • Lee, Min-A
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.36 no.1
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    • pp.124-130
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    • 2007
  • The purposes of this study were (1) to analyze price sensitivity, (2) to define the range of acceptable prices for each foreign segment, and (3) to provide a price model for Korean traditional restaurants. From October to November, 2006, a total of 781 foreigners responded to individual surveys. Statistical analyses on the survey data were performed using descriptive statistics and Price Sensitivity Measurement (PSM). Major findings from the study are as follows: First, the ranges of the acceptable prices were $98$\sim$$130 for fine dining/gourmet restaurants, $70$\sim$$90 for theme/ambience restaurants, $40$\sim$$60 for popular/family restaurants, and $18$\sim$$30 for convenience/fast food restaurants. Second, the convenience/fast food restaurants showed the highest price sensitivity. Third, a low stress level and wide range of the acceptable price were observed for the fine dining/gourmet restaurants, suggesting that the price sensitivity of the fine dining/gourmet restaurants was quite low. Finally, the price sensitivity indicated by the Japanese was higher than by the other groups. In consequence, the research findings suggest that the managers of the Korean traditional restaurants should strategically plan prices by understanding different customers' price sensitivity within and between customer segments. Through additional research, marketers can compare perceptions of specific brands, the competition, and variations within a product line.

Macroscopic, Histological, and Microbiological Characterization of Contact Lesions at the Tibiotarsal Region of Broilers

  • Cavani, Ricardo;Rubio, Marcela da Silva;Alves, Khauston Augusto Pereira;Pizauro, Lucas Jose Luduverio;Cardozo, Marita Vedovelli;Silva, Paulo Lourenco;Silva, Iran Jose Oliveira;Avila, Fernando Antonio
    • Food Science of Animal Resources
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    • v.42 no.2
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    • pp.313-320
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    • 2022
  • Brazil is considered as a great broiler feet exporter, especially for the Chinese trade. Contact lesions at the tibiotarsal region are responsible for economic losses and there is no model for its classification, thereby this study presents a fast and practical grade system to be used in the poultry industry and proposes these lesion characterizations into three different grades. For this, correlation was made between macroscopic, histological findings and microbiological quantification (Escherichia coli, Staphylococcus spp., Streptococcus spp. and sulphite-reducing clostridia) from contact lesions in the tibiotarsal region of 112 broiler carcasses, divided in four groups (n=28), accordingly to the lesion's intensity. There were no significant differences in microbiological quantification among the groups (p>0.05) except for the grade 3 group, as grade 1 and 2 lesions were in the early stages and histopathological changes such as ulceration were not observed. In grade 3 lesion group, it was observed bacterial cocci grume and ulceration at the articular region and significantly higher microbiological count (p<0.05) for E. coli and Staphylococcus spp. In conclusion, the visual standard proposed in this work, correlated and confirmed by the histopathologic, and microbiologic characterization, allows to precise and fast ascertainment of the contact lesion grade in the tibiotarsal regions of broiler carcasses. Moreover, it should be highlighted that grades 1 and 2 alterations are not caused by an inflammatory process caused by pathogenic agents and should not be considered a public health risk.

MEAT SPECIATION USING A HIERARCHICAL APPROACH AND LOGISTIC REGRESSION

  • Arnalds, Thosteinn;Fearn, Tom;Downey, Gerard
    • Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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    • 2001.06a
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    • pp.1245-1245
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    • 2001
  • Food adulteration is a serious consumer fraud and a matter of concern to food processors and regulatory agencies. A range of analytical methods have been investigated to facilitate the detection of adulterated or mis-labelled foods & food ingredients but most of these require sophisticated equipment, highly-qualified staff and are time-consuming. Regulatory authorities and the food industry require a screening technique which will facilitate fast and relatively inexpensive monitoring of food products with a high level of accuracy. Near infrared spectroscopy has been investigated for its potential in a number of authenticity issues including meat speciation (McElhinney, Downey & Fearn (1999) JNIRS, 7(3), 145-154; Downey, McElhinney & Fearn (2000). Appl. Spectrosc. 54(6), 894-899). This report describes further analysis of these spectral sets using a hierarchical approach and binary decisions solved using logistic regression. The sample set comprised 230 homogenized meat samples i. e. chicken (55), turkey (54), pork (55), beef (32) and lamb (34) purchased locally as whole cuts of meat over a 10-12 week period. NIR reflectance spectra were recorded over the wavelength range 400-2498nm at 2nm intervals on a NIR Systems 6500 scanning monochromator. The problem was defined as a series of binary decisions i. e. is the meat red or white\ulcorner is the red meat beef or lamb\ulcorner, is the white meat pork or poultry\ulcorner etc. Each of these decisions was made using an individual binary logistic model based on scores derived from principal component or partial least squares (PLS1 and PLS2) analysis. The results obtained were equal to or better than previous reports using factorial discriminant analysis, K-nearest neighbours and PLS2 regression. This new approach using a combination of exploratory and logistic analyses also appears to have advantages of transparency and the use of inherent structure in the spectral data. Additionally, it allows for the use of different data transforms and multivariate regression techniques at each decision step.

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MEAT SPECIATION USING A HIERARCHICAL APPROACH AND LOGISTIC REGRESSION

  • Arnalds, Thosteinn;Fearn, Tom;Downey, Gerard
    • Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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    • 2001.06a
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    • pp.1152-1152
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    • 2001
  • Food adulteration is a serious consumer fraud and a matter of concern to food processors and regulatory agencies. A range of analytical methods have been investigated to facilitate the detection of adulterated or mis-labelled foods & food ingredients but most of these require sophisticated equipment, highly-qualified staff and are time-consuming. Regulatory authorities and the food industry require a screening technique which will facilitate fast and relatively inexpensive monitoring of food products with a high level of accuracy. Near infrared spectroscopy has been investigated for its potential in a number of authenticity issues including meat speciation (McElhinney, Downey & Fearn (1999) JNIRS, 7(3), 145 154; Downey, McElhinney & Fearn (2000). Appl. Spectrosc. 54(6), 894-899). This report describes further analysis of these spectral sets using a hierarchical approach and binary decisions solved using logistic regression. The sample set comprised 230 homogenized meat samples i. e. chicken (55), turkey (54), pork (55), beef (32) and lamb (34) purchased locally as whole cuts of meat over a 10-12 week period. NIR reflectance spectra were recorded over the wavelength range 400-2498nm at 2nm intervals on a NIR Systems 6500 scanning monochromator. The problem was defined as a series of binary decisions i. e. is the meat red or white\ulcorner is the red meat beef or lamb\ulcorner, is the white meat pork or poultry\ulcorner etc. Each of these decisions was made using an individual binary logistic model based on scores derived from principal component or partial least squares (PLS1 and PLS2) analysis. The results obtained were equal to or better than previous reports using factorial discriminant analysis, K-nearest neighbours and PLS2 regression. This new approach using a combination of exploratory and logistic analyses also appears to have advantages of transparency and the use of inherent structure in the spectral data. Additionally, it allows for the use of different data transforms and multivariate regression techniques at each decision step.

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