• Culinary science and hospitality research
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• v.16 no.5
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• pp.221-232
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• 2010

This study is designed to understand the perception and satisfaction of parents on food coordination in kindergarten foodservice to improve the quality of food coordination. It was measured by 5-points Likert. Factors of food coordination, eating habits and food satisfaction were extracted from previous research papers. Validity and reliability analyses were conducted to make verified criterion for these factors. Using Amos 7.0 to graphically verify the structure of the overall model, and the results are as follows. First, food coordination factors such as food, tableware, and interior decoration have positive effects on children's eating habits. In other words, food coordination influences favorably on children's eating habits. Second, eating habit is another positive factor in food satisfaction. This means having proper eating habit contributes to food satisfaction in general. Third, while tableware and decoration indirectly influence food satisfaction by enhancing eating habits, food itself more directly affects food satisfaction.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.367-374
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• 2008

The principal objective of this study was to determine the influence of physical evidence's performance on perception of value at family restaurants in Seoul. Frequency analysis, t-test, ANOVA, reliability analysis, factor analysis, multiregression analysis were employed to analyze the data. The physical evidence was divided into 3 factors. Factor 1, 'matters related to appearances and decoration'; and Factor 3, matters related to atmosphere' differed significantly with monthly pocket money. However, all factors differed significantly by partner. Additionally, all factors positively(+) influenced customer's perception of value. In particular, factor 1, 'matters related to appearances and decoration' was the most positive factor. As a result, physical evidence can be regarded as efficient marketing tactic by which the intangible factors of restaurant-business may be removed. Therefore, food-service companies should endeavor to manage physical evidence ideally as a means of reducing the negative characteristics of service toward customers and inducing customers perceptions of value at family restaurants.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.275-294
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• 2001

There have been many discussions on the importance and part of quality in the marketing field. It also has been an effort in the cooking field to understand how the quality, recognized by customers, influences customer satisfaction in the process of serving western food. This study is a theory about evaluation methods of western food. It can be summarized in three views as below especially with sensuous evaluation methods. First, it is decoration. Visual factors, such as a receptacle and the amount of food in it, the arrangement of food colors, gloss of food, steam arising of from food, additional garnishes on food should be harmonious. Second, it is a flavor. The factors like the taste and smell of food, and feeling of food in the mouth can be evaluated with the taste and the smell. Third, it is texture. It is considered with the sense of touch, the motor sensation in the mouth and the hearing sense. Especially the sense of touch involves feel of receptacle when it is hot or cold as well as feel of food. This study has been conducted for providing customers with higher-quality western food, which is based on a theoretical study about evaluation methods. During the study, the limit was found that there is no measuring instrument, since the study was restricted in a theoretical work. For more accurate research, the measuring instrument should be developed through the positive research.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.244-256
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• 2008

This study is intended to be used as basic data to understand the role of a food coordinator who creates an environment for eating and to develop menus by studying the expectations of female customers about the food coordinator's role. The reported concepts of the role of a food coordinator were divided into six factors-food(Eigen value 3,181), seat, cutlery, atmosphere, convenience, and sanitation. According to an analysis of the expected factors concerning the role of a food coordinator in terms of the amount paid, when women visited any restaurant once, the factors of "food" and "atmosphere" showed a significant difference(p<0.05) while the other factors did not. According to an analysis of the recognition of a food coordinator in terms of the number of visits, the questions concerning recognition of the job of "food coordination," the necessity of the role and the expectations of the role showed a significant difference (p<0.05). The question on willingness to pay, in relation to the role of a food coordinator, showed a negative response about the direct payment of guests regardless of the number of restaurant visits.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.173-187
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• 2009

The purpose of this study is to provide useful information for establishing efficient marketing direction by investigating the performance(satisfaction) and importance of the display of dining space for hotel banquets. The importance and satisfaction scores of the display of dining space were measured on the five-point Likert scale. The results were summarized as follows. 'Taste of food(4.53 point)', 'freshness of food materials(4.50 point)', and 'indoor cleanliness(4.38 point)' were considered highly important while 'carpet shape of the floor(3.68 point)' and 'art objects(3.69 point)' were scored low. As for the factors of satisfaction, 'freshness of food materials(3.86 point)', 'taste of food(3.85 point)', 'indoor cleanliness(3.74 point)', and 'overall cleanliness of tables(3.73 point)' were considered highly satisfactory while 'art objects(3.42 point)', 'item decoration(3.44 point)', 'furniture and accessory decoration(3.45 point)' were scored low. As a result of analyzing difference between importance and performance of the display of dining space, importance(4.02 point) was much higher than performance(3.60 point). For the IPA result, customers made much account of 'taste of food', 'freshness of food materials', 'indoor cleanliness', 'overall cleanliness of tables', 'cleanliness state of a banquet hall' and so on, so they were regarded as the items to be continuously cared for. Also, intensive care was needed in such factors as 'indoor temperature', 'food vessels', 'soundproofing' and 'colors of a banquet hall' due to low customer satisfaction.

• Journal of the Korean Society of Food Culture
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• v.29 no.5
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• pp.406-414
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• 2014

The purpose of this study was to determine the relationships among brand awareness, switching intentions, purchasing behavior, and revisiting intentions. Brand awareness consisted of three factors: brand image, physical environment, and affiliation of coffee brand. Good brand image was associated with reduced switching intentions, whereas negative images were associated with higher switching intentions. Consumer purchasing behavior was most affected by interior decoration, including furniture, decorations, etc. Switching intentions had a negative relationship with revisiting intentions. Finally, purchasing behavior and revisiting intentions showed a positive correlation. As limitations, the only participants were university students, who are not representative of all consumers at coffee shops. Moreover, this study did not divide coffee shops into franchises and individually owned.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.531-538
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• 2008

We researched the physical, chemical, functional, textural, and manufacturing characteristics of yellow layer cake which prepared by adding different amounts of persimmon leaf powder (0, 4, 8, 12, 16%). The color of the crumbs inside the cake appeared dark, demonstrating that the L value decreased as the amount of persimmon leaf powder increased. The value of a, which corresponds to the level of redness, increased and the cake appeared dark red as the amount of persimmon leaf powder added increased; whereas, the yellowness of the cake tended to decrease as the value of b, which corresponds to the level of yellowness, gradually. As the amount of persimmon leaf powder added increased, the specific loaf volume of the cake increased, but the amount of baking loss tended to be similar at all. The textural characteristics of hardness and gumminess tended to increase, but cohesion and elasticity were not influenced by the addition of persimmon leaf powder. In the sensory test, color was rated low, but flavor, taste, and texture showed the highest score in 8% as the amount of persimmon leaf powder added increased. The general preference was highest when the persimmon leaf powder was added in the amount of 8%, and it decreased as the amount of persimmon leaf powder added increased.

• Journal of the Korean Home Economics Association
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• v.34 no.2
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• pp.283-302
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• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.193-199
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• 2004

The purpose of this study was to determine the organoleptic charateristics of cauliflower pickles made in various compounding ratio according to central conposite design for optimum organoleptic characteristics of the cauliflower pickles. The optimum mixing condition of cauliflower pickles were optimized, using central composite design with 3 variables and 3 levels, by response surface methodology. The various kinds of cauliflower pickle were made in various compounding ratio of vinegar, salt and sucrose - critical ingredients of pickle recipe - and were presented to reliable panels, who graded the subjects in 7 degrees for 4 items : color, flavor, hardness and overall quality. The optimum mixing conditions of cauliflower pickle were 603.50g of vinegar, 80.13g of salt and 251.07g of sucrose in the maximum point of overall quality.