• 동아시아식생활학회지
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• 제10권3호
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• pp.179-189
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• 2000

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University (PNU) area, representing typical Patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with Intention to appeal to the new generation. The interviewee reported that decision making on choice of plates were made by taste, price, and service in that order. The frequency of eating out was once In two or three days, Korean traditional restaurants, noodle shops, and restaurants of offering fusion food being the Place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish, Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.

• 한국조리학회지
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• 제16권5호
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• pp.164-177
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• 2010

본 연구는 한방약선 음식의 외식 동기, 서비스스케이프, 고객 만족, 재구매 의도에 대한 인과관계를 검증하기 위해 수도권 및 서울 소재 약선 음식 레스토랑을 이용하는 고객들이 조사에 참여하였다. 2010년 1월 20일부터 2010년 2월 26일까지 약선 레스토랑별로 각각 60부씩 총 600부를 배포하고, 이 중 522부가 회수된 설문지 중에서 중심화 경향이 심하거나, 분석에 부적합한 설문지 29부를 제외하고 493부에 대하여 SPSS 12.0을 이용하여 요인분석과 신뢰성 검증을 실시하고, 제시된 연구 가설을 검증하기 위해서 정준상관분석과 다중회귀분석을 실시하였다. 분석 결과를 요약하면, 첫째 한방약선 음식의 외식 동기인 질병 예방, 친환경 음식, 조리법, 음식 열량과 서비스스케이프의 구성개념인 기능성, 안전성, 청결성, 접근성은 비교적 높은 상관관계를 보여주고 있다. 둘째, 한방약선 음식의 서비스스케이프와 고객 만족간의 다중회귀분석 결과는 안전성, 청결성, 접근성이 고객 만족에 유의적인 영향을 미치는 것으로 파악되었다. 셋째, 한방약선 음식에 대한 고객 만족은 재구매 의도에 유의적인 정(+)의 영향을 미치고 있는 것으로 나타났다. 따라서 이러한 결과에 근거하여 유용한 시사점을 제시하였다.

• 중소기업연구
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• 제41권1호
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• pp.1-28
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• 2019

본 연구의 목적은 농식품 모바일 SNS의 활용 방안 및 구매의도 개선을 위한 시사점을 제시하여, 6차 산업 활성화에 기여하고자 함에 있다. 이에 최근 새로운 마케팅 채널로 급부상 하고 있는 모바일 SNS를 농식품 분야에 적용하여 실증분석을 실시하였다. 먼저 농식품 구매의도에 영향을 미치는 농식품 관련 모바일 SNS의 특성을 도출하였고, 지각된 농식품 관련 모바일 SNS의 특성과 구매의도의 관계에서 소비자태도의 간접효과를 분석하였다. 연구 결과는 첫째, 정보의 품질과 접근용이성은 인지적 태도에, 유희성, 정보의 품질, 접근용이성은 감정적 태도에, 유희성과 상호작용성은 행위적 태도에 유의한 영향(+)을 미치는 것으로 나타났다. 둘째, 정보의 품질, 접근용이성, 유희성은 구매의도에 유의한 영향(+)을 미치는 것으로 나타났고, 그 중 정보의 품질이 가장 큰 영향을 미치는 것으로 확인되었다. 셋째, 정보의 품질, 상호작용성, 접근용이성, 유희성이 소비자태도를 거쳐 구매의도로 가는 경로에서 소비자태도의 간접효과가 있는 것으로 분석되었다. 본 연구결과를 통해, 농식품 관련 모바일 SNS의 경우 정보의 품질 향상을 위한 노력이 우선적으로 필요하며, 구매의도 향상을 위해서는 소비자태도를 호의적으로 강화시키기 위한 모바일 SNS 운영 전략 및 마케팅 전략의 구축이 필요함을 확인할 수 있었다. 한편 농식품 경영체가 모바일 SNS를 마케팅 도구로 적극 활용할 수 있도록 관련 교육 및 시스템적 협조 방안 등이 마련되어야 할 것이다.

• 한국환경보건학회지
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• 제30권4호
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• pp.308-313
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• 2004

Native and acetylated soybean protein with acetylation percentage of $25\%$ were incubated with glucose to induce Maillard reaction. Acetylation of ${\varepsilon}$-amino group of lysine residues changed the conformation of soybean protein. The direct uv spectrum of native and acetylated soybean protein showed conformational changes with accessibility of tyrosine and tryptophan residues increased. Acetylation suppressed Maillard reaction between soybean protein and glucose. Acetylated soybean protein showed improved water sorption, fat binding, foam formation, and emulsion activity of the protein, but depressed brown pigment development and trypsin digestion. Thus aceylation prevented deterioration of certain functional characteristics that occurred during storage, besides causing functional characteristics to be improved on its own.

• 수산해양교육연구
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• 제24권2호
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• pp.302-310
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• 2012

This study was focused on tourists visiting the Chujado, Jeju Special Self-Governing Province as island tourism. First, this study collected the selection attributes visiting Chujado from literature review and applied the IPA (Importance-Performance Analysis)with the attributes to this research. The results are as follows: First, in the area I, the attributes (climates, exotic atmosphere, tourism information, reservation service, a variety of food, clean food etc.) both with high importance and high performance need to be kept continuously. And, in the area II, the IPA map showed that other attributes (accessibility, a variety of food, accommodation, affordable price etc) with high importance and low performance) need to be improved in the future time. These results can give the implications for establishing an appropriate policy of Chujado tourism development.

• 한국식생활문화학회지
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• 제33권6호
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 동아시아경상학회지
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• 제11권2호
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• pp.59-70
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• 2023

Purpose - The hospitality industry has experienced significant transformations in recent years, primarily driven by advancements in technology and changes in consumer behavior. The worldwide COVID-19 epidemic has intensified a trend of hotel guests increasingly relying on meal delivery applications. Considering the recent COVID-19 pandemic, this study sets out to investigate how hotel guests have been using food delivery apps before and during the outbreak. Research design, data, and methodology - This study utilizes a systematic literature review as its research design. A systematic literature review is a methodical, well-structured procedure for locating, analyzing, and synthesizing pertinent research articles. Result - The findings shed light on four main aspects: convenience and accessibility, safety and hygiene assurance, personalization and customization, and local exploration and cultural immersion. These findings provide valuable insights into the evolving preferences and behaviors of hotel guests in utilizing food delivery apps, particularly in the context of the COVID-19 pandemic. Conclusion - This study has contributed to the understanding of the changing role of food delivery apps among hotel guests. By recognizing the evolving dynamics and leveraging the opportunities presented by food delivery apps, hotels can adapt to meet guest expectations, enhance customer satisfaction, and thrive in the ever-changing landscape of the hospitality industry.

• 한국식생활문화학회지
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• 제27권3호
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• pp.261-273
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• 2012

To find an efficient solution for the globalization of Korean food in Brazil, we conducted a survey about the satisfaction of Brazilian natives who had visited a Korean restaurant, and possible suggestions for improvement. We also conducted indepth interviews with 13 owners of Korean restaurants in Seo Paulo, Brazil, about their plans to improve Korean food to be more appealing to the Brazilian palate. Our research shows that Korean restaurants had a below average reputation for employee kindness, menu taste and variety, interior, mood, and accessibility. As a result of the survey, we found that Korean restaurants were considered in general to be below average. The survey also showed that the higher the level of a person's economic standing, the less satisfaction they had with Korean food restaurants. We also found that the most common pieces of advice that Brazilian women had regarding Korean restaurants were to offer more variety in the menu, maintain a cleaner restaurant, and to actively engage in public relations. The general concerns of everyone surveyed focused on cleanliness and public relations of the restaurant. However, food-related people focused more on the taste and quality of the food. Sao Paulo is currently the most well-developed economic center in South America, so the world's food service industry is pushed to the front of its ongoing development. For Korean food to make inroads into Brazil, Korean restaurants need to change the niche that they occupy. First-generation family businesses and second-generation specialized family businesses coexist in that city. So first of all, to localize the Korean food for Brazilian tastes, a menu system that will easily allow natives to access Korean food must be established. And second of all, it must support the total food culture by improving distribution, sanitation management, and marketing methods that can get the natives to like Korean food ingredients.

• 대한영양사협회학술지
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• 제11권2호
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• pp.223-232
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• 2005

The purpose of this study was to investigate the dietary behavior of people with type 2 diabetes mellitus and to improve their quality of life through medical nutrition therapy. The subjects were 38 persons with type 2 diabetes mellitus visiting a public health center to participate in a dietary education program from Jun, 2003 to Nov. 2003 in Daegu, Korea. The interviews were tape-recorded and analyzed attitude, knowledge, and awareness of patients by focus group interview. Most of the patients were mainly dependent on drug therapy and had little experience of diet education. Barriers to dietary practice adherences were limitations in food selection, lack of will and feel of burden. Barriers to follow guidelines were lack of self-control, confliction with food habits of their family, accessibility, economical problems, fear for the change after dietary practice, food difficulties in meal distribution and difficulties for eating out. After 4 weeks of intensive nutrition education, fasting blood sugar levels were decreased and postprandial and waist circumference were significantly decreased in all patients and 26.9% of patients were under decreased oral hypoglycemic agent dosage due to improved blood sugar level. dietary knowledge of subjects were greatly improved in such items as dietary intake, saturated fat, HbA1C, ideal body weight, and waist circumference.

• 식품과학과 산업
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• 제49권4호
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• pp.64-69
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• 2016

The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.