• 한국식생활문화학회지
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• 제16권2호
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• pp.73-80
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• 2001

The objective of this research were to investigate the evaluative criteria and sub-factor in terms of food preparation and eating for the housewives and cooks in Ulsan Metropolitan City. 217 full-time housewives and 129 cooks were surveyed for this research. The cooks evaluated preference, cooking time, taste, food color, food temperature more important than the housewives. The evaluative criteria in food preparation and eating was consisted of 4 factors; the eating atmosphere factor, the preference factor, the quality factor and the table setting factor. There was a significant mean difference of the eating atmosphere factor between men and women. There was a significant mean difference of the preference factor between marital status, age, Engel Coefficient, educational level and occupation. The quality factor was varied from sex, marital status and occupation.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• 한국식품영양학회지
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• 제28권1호
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• pp.119-125
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• 2015

This study was analyzed to provide fundamental data on the relationship between fast food consumption behaviors and food-related lifestyle types. Data was collected from 268 middle students in the Incheon region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the factor analysis, the food-related lifestyle showed that the average consumption was more than 2.95 and, 0.792 in Cronbach alpha coefficient. There were significant differences in the influence factor for the selection of fast food according to taste seeking and, popularity seeking types (p<0.05). Also, the easy seeking and safety seeking lifestyle types showed a significant differences for the reason the choosing criteria of fast food (p<0.05). Especially, the nutrition problem was of the highest importance for the health and safety seeking but an advertisement effect trend appealed more to the taste seeking, easy seeking and popularity seeking lifestyles. There were significant differences in fast food of intake frequency according to health seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of fast food consumption (p<0.05) was shown for the health seeking and safety seeking types. A significant positive result of the external characteristics of fast food consumption (p<0.05) was shown for the popularity seeking and safety seeking types.

• 한국식품영양학회지
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• 제21권1호
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• pp.97-105
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• 2008

An IPA model was used to evaluate customer service encounters at a large food court; also the gaps between importance and performance from were also evaluated from both perspectives. The findings of this study will be applied in order to improve service quality at various large food service operations. A total of 298 customers from a large shopping mall food court completed the study questionnaire, asking them to evaluate the important and performance attributes of service. Seven underlying dimensions were identified and labeled by factor analysis: factor 1 was "safety": factor 2 "time": factor 3 "atmosphere": factor 4 "quality of food": factor 5 "menu attributes": factor 6 "comfort": and the last and seventh factor was "comprehension". As a result of IPA analysis the overall mean scores between the importance attributes and performance attributes showed significant differences by independent t-tests(p<0.001). Quadrant I was classified with unnecessary items including interior design, proper lighting, suitable chairs, and proper room temperature. In quadrant II thirteen variables showed high scores for both importance and performance, such as various menu choices, hygienic food, dishes, chairs, food court, kitchen, and employees; proper ventilation, employee kindness, waiting time to order, and received food; automatic system for ordering-serving. Quadrant III included eight variables identified as low priority, including appearance of food, nutrient content of food, proper portions, new menu, proper music, proper location of cashier, services for children and efficiency of movement. In quadrant IV six variables were included as areas to focus management's efforts, such as food taste, proper food temperature, use of safe food materials, maintenance of food quality, existence of preferred foods, and proper food prices. These results suggest that food court customers have interests that are distinct from restaurant customers and may need to be treated differently. It is anticipated that this data will be useful to the foodservice industry in order to segment customer characteristics by different dinning behaviors.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.537-546
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• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.

• 한국식생활문화학회지
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• 제22권2호
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• pp.210-217
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• 2007

The purpose of this study was to elicit types of food-related lifestyle of undergraduates and to examine the relationship between each ape of food-related lifestyle and an attribute of selecting a restaurant. Self-administrated questionnaires were completed by 368 students and data were analysed by frequency, factor, reliability and canonical correlation. Five factors were obtained from factor analysis of food-related lifestyle ; Factor1 'health seeking type', Factor2 'taste seeking type', Factor3 'Popularity seeking type', Factor4 'safety seeking type', Factor5 'mood seeking type'. Restaurant selection attribute were extracted into six factors, Factor1 'taste and service', Factor2 'interior‘, Factor3 'convenient for approach', Factor4 'marketing strategy', Factor5 'food quality', Factor6 ’menu and price‘ Canonical correlation analysis showed two significant functions. Canonical function1 showed that food-related lifestyles of taste seeking type and safety seeking type were indicated to have significant positive relationships with the food qualify, taste and service in the restaurant selection attributes. Canonical function2 also showed that a significant positive relationships between health seeking type and accessibility, and a significant negative relationships between health seeking type and taste & service and between health seeking type and menu & price. Finally the result of the study provide some insight into the types of marketing stratagem that can be effectively used by operator who manage restaurant.

• 동의생리병리학회지
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• 제24권3호
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• pp.525-532
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• 2010

Dypepsia is the most common gastrointestinal disease and mainly occurs by stress or food. According to the cause of dyspepsia, the clinical characteristics and the curative process are different in patients. The purpose of this study is to compare acute dyspepsia patients depending on food factor and stress factor. For this study, we analyzed the cause, and the symptoms of 59 acute dyspepsia patients and divided them into two groups: one group is 27 acute dyspepsia patient group caused by stress factor (stress factor group). The other group is 32 acute dyspepsia patient group caused by food factor (food factor group). In addition, we carried out HRV test and compared HRV index between two groups. There was no significant difference in past illness involved in gastrointestinal tract diseases between two groups. There were big differences in the frequency of chest discomfort, thurst, lack of appetite, and exhaustion after meals between two groups. There were many changes of tongue fur in food factor group. But there were many changes of tongue body in stress factor group. The pulse pattern is mostly wiry in stress factor group. But, The pulse pattern is mostly slippery in food factor group. HF, TP were significantly lower than food factor group in stress factor group, it means autonomic nerve system was more suppressd in stress factor group than food factor group. Food factor group improved sooner than stress factor group. This study presented the clinically different characteristics (past medical history, symptoms, tongue diagnosis, pulse pattern, curative process) of acute dyspepsia depending on food factor and stress factor. Thus, it provides the necessity of oriental medical diagnosis and treatment called pattern identification for acute dyspepsia.

• 한국식생활문화학회지
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• 제22권3호
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• pp.315-322
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• 2007

The purpose of this study was to analyze the factors consumers seriously considered when purchasing HMRs and the difference among the factors according to their demographic characteristics. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling picked 550 of them, who were distributed a questionnaire from March 12 to 30, 2005. Total 451 questionnaires were returned(the return rates were 82%). The validity of the 27 features was examined by factor analysis. There were seven factors identified, and they were labeled considering the meaning of their items as follows: 'Factor 1. food quality,' 'Factor 2. appearance and packaging,' 'Factor 3. convenience and reliability,' 'Factor 4. access,' 'Factor 5. familiarity,' 'Factor 6. positive experiences,' and 'Factor 7. practicality.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 한국식품조리과학회지
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• 제30권5호
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• pp.631-641
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• 2014

The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.