• 한국식생활문화학회지
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• 제24권5호
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• pp.467-477
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• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• 한국식품조리과학회지
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• 제20권2호
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• pp.187-195
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• 2004

The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student's situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality ＆ value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach's alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was statistically significant with regard to the difference situational characteristics. Finally, the results of the study provide seine insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

• 식품보건융합연구
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• 제8권4호
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• pp.23-30
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• 2022

This study aims to analyze the premium hamburger market, which has recently become popular, the effect of the importance of the customer selection attribute of premium hamburgers on customer satisfaction, and the effect of customer satisfaction on repurchase intention. Existing research has focused on the importance of the selection attributes of premium hamburgers. Quality, convenience, experience, and presentation visuals were selected as customer selection attributes. This study analyzed 158 customers who had purchased and tasted premium hamburgers. To verify reliability and validity, a confirmatory factor analysis and discriminant validity analysis were performed, and a path analysis was carried out using structural equation modeling. The results showed that the quality, convenience, experience, and presentation visuals of premium hamburgers had a statistically significant effect on satisfaction. Moreover, satisfaction was verified to have a significant effect on repurchase intention. Customers' preference for premium burgers will continue to increase, thanks to the growth in national income, single-person families, and healthy food wellness. It was empirically proven that the selection attributes of premium burgers have a statistically significant effect on customer satisfaction and that satisfaction significantly affects repurchase intention. This study broadens the research horizon and has practical implications.

• 한국조리학회지
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• 제11권2호
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• pp.67-90
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• 2005

In this study, to improve the quality of school lunch in local colleges, we conducted a survey on students who attend 2 year colleges in Jeju region. With its own unique regional characteristics and the change of its school lunch program from direct management to consignment, there were some questions about how each factor in school lunch program affects on students' satisfaction with it and we tried to present helpful data to improve school lunch programs in each region. The survey took place from May 5 to May 10, 2005 covering the colleges only in Jeju region. There were 200 sets of questionnaires issued and distributed to the students who are currently using school lunch programs. Only 168 sets were retrieved and processed statistically. 2 sets out of 168 questionnaires had to be thrown away because there were wrong entries of some questions, which made overall retrieving rate 83%. In this study, SPSS 10.0 , one of the statistical package programs, was used as an analyzing tool to make Frequency Analysis. To verify credibility, Cronbach's Alpha Element Analysis was done and T-test and ANOVA was also made. After Recurrence Analysis for elements of satisfaction regarding main factors that is considered to be important to customers, we found that importance of following factors: appearance of food, incongruity between main and side dishes, availability of seasonal food, availability of preferred menu, absence of food stock, waiting time, accessibility of food counters, space between chairs, presentation of a menu, food tray's shape, and color of food trays. The importance of those showed high but satisfaction with the same factors was low. So the primary improvement on these factors should be made to increase satisfaction. Finally we concluded that in large extent, importance of each factor definitely affects on students' satisfaction.

• 한국식품영양과학회지
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• 제15권3호
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• pp.306-312
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• 1986

Demonstration of the highly positive correlation between blood cholestrol levels and heart disease has made consumers wary of the fats in meat, milk and eggs. The egg, as perhaps the single largest common source of cholesterol, has been cited by many members of the medical and scientific world as a food contributing to heart disease. In light of decreasing per capita egg consumption and continuing dietary egg cholesterol controversy, many researchers have focused their efforts on egg nutrition. The results reported, however, are often contradictory. In spite of the disputable scientific evidence, the egg has been labelled (erroneously) as a highly cholesterogenic food. The objective of this presentation is to present a general picture of the problem and discuss our laboratory findings relevant to the problem. An isotope technique was utilized to incorporate $^{14}C$-cholesterol into egg yolk lipoproteins and study the metabolic fate of dietary ovo-cholesterol in rats. Two hundred and fifty micro-curies of 4-$^{14}C$-cholesterol, emulsified in corn oil, were orally administered to five Single Comb White Leghorn laying hens. Eggs were collected, hard-boiled, and the hot dried egg yolk powder (HEY) was prepared. Total radioactivity excreted via feces was determined. The rat groups fed egg yolk powder excreted more than 95% of the ingested ovo-cholesterol, whereas the rat chow group excreted only 47%. No difference was observed between HEY and CEY treatments. Therefore, an unknown lipid factor present in egg folk accelerates cholesterol turnover rate and excretion via feces.

• 대한지역사회영양학회지
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• 제11권2호
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• pp.261-270
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• 2006

The purpose of this study was to identify the differences of older adults' perceptions of foodservice quality attributes of current offerings in Continuing Care Retirement Communities (CCRCs) in terms of their lifestyles (length of residency, special diet, housing option, travel frequency, dine out frequency), dining frequency, and demographics in the dining room of CCRCs. The survey was administered to residents in three CCRCs. Data was analyzed for 140 surveys using t-test, ANOVA, and factor analysis. This study found female older adults perceived the following attributes were more important than male ones: presentation of food, color and garnish, texture of vegetables, taste and flavor of food, and respectful attitude of serving staff. Older adults who have a special diet perceived the seasoning and bite sized pieces were more important than those who have a general diet. Also, there were significant differences between frequent visitors and occasional visitors in the dining room of CCRCs. By knowing the differences by residents' demographics and residential characteristics, the foodservice manager can establish strategies to increase the dining frequency of residents in the dining rooms of CCRCs.

• 한국식품영양학회지
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• 제21권1호
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• pp.28-34
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• 2008

This study was performed in an effort to standardize the quality of fresh-cut products. Here, consumers' perceptions of fresh-cut products were surveyed to determine the quality factors in preparing quality standards for fresh-cut products. According to the surveys, freshness was the most important factor for consumers when choosing fresh-cut products at the market. Secondary indicators of good quality, i.e., "sensory qualities," were determined to be vibrant color, clean taste, nice feel, neat presentation, etc., as well as knowledge of whether it was organically grown. Off-odors decreased a product's marketability. Likewise, the more wilted or brown it appeared, the less a product was desired. From the results, the quality control indices for fresh-cut products were derived as freshness, discoloration, off-flavor, uniformity, prohibition of adulteration by alien substances, packaging and labeling. The quality of fresh-cut lettuce samples was measured against three storage temperatures: $20^{\circ}C,\;10^{\circ}C$ and $5^{\circ}C$. Sensory quality evaluations revealed the following: produce stored at $20^{\circ}C$ lost its marketability in less than one day; produce stored at $10^{\circ}C$ lost its marketability in less than two days; on the other hand, produced stored at $5^{\circ}C$, maintained its marketability for six days. At these respective points, browning started to occur around cut areas, and increased gradually once it began. Vitamin C content decreased with storage time, but storage at $5^{\circ}C$ maintained vitamin content the longest duration. Finally, further examinations were performed on the sensory qualities of fresh-cut lettuce samples at four levels of increased browning. Up to the third level, the product score for marketability was 5.6.

• Asian Pacific Journal of Cancer Prevention
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• 제16권17호
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• pp.7507-7512
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• 2015

Background: In the low incoming country Bangladesh, breast cancer is second most common neoplasm and is increasing at an alarming rate among females. Lack of awareness and illiteracy are contributory factors for late presentation and therefore mortality. Purpose: To examine associations of different factors with breast cancer mortality and to raise awareness among the women of society in Bangladesh. Materials and Methods: This descriptive case-control study was conducted on 160 participants from April 2011 till July 2014. Through a valid questionnaire covering personal and family history, data were collected by face to face interview. For analyzing correlations among factors with breast cancer data, binary logistic regression, Pearson's ${\chi}^2$-value, odd ratios and p-value tests were conducted with SPSS version 20. Results: The mean age of the patients was 43.0 ($SD={\pm}11.12$). In ascending order the leading significant factors were hormone therapy (p<0.0000, OR=4.897), abortion (p<0.0001, OR=3.452), early start menarche (p<0.0002, OR=3.500), family history (p<0.0022, OR=3.235), and late menopause (p<0.0093, OR=3.674) with both ${\chi}^2$ test and logistic regression analyses. Non-significant factors were cancer experience, fatty food habits, marital status and taking alcohol. Conclusions: Regarding the investigation of this study, significant and insignificant factor's correlation visualization with breast cancer will be helpful to increase awareness among Bangladeshi women as well as all over the world.

• 벤처창업연구
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• 제13권5호
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• pp.103-118
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• 2018

본 연구는 VMD개념을 외식음료산업에 적용하여 외식음료매장의 VMD의 여러 가지 인지차원요소들이 소비자의 감정반응과 행동의도에 미치는 영향관계를 분석하고, 요인간 상관관계를 밝힘으로써 외식음료산업에 종사하는 관계자를 비롯한 경영주 및 예비창업자들에게 디자인과 마케팅을 포괄하는 VMD전략을 수립하는데 유익한 기초자료를 제공하고자 하였다. 본 연구의 결과에 의하면, 외식음료매장의 VMD 인지 차원과 고객의 감정 반응에 대한 관계는 통계적으로 유의한 것으로 드러났으며, 외식음료매장을 방문 과정에서 느끼는 감정반응은 고객의 재방문 및 추천의도에 유의한 영향을 미치는 것으로 나타났다. 또한 감정반응은 완전매개 효과를 갖는 것으로 나타났다. 추가적으로 VMD 인지 차원의 세부적 요인들은 방문의도와 추천의도에 직접적인 영향을 미치지 못하는 것으로 드러난 반면, 감정반응을 매개로 한 간접효과는 유의한 것을 확인하였다. 결론적으로, 본 연구는 외식음료매장의 VMD 인지 차원이 소비자의 감정반응에 영향을 미치고, 감정반응이 행동의도의영향요인임을 확인하였으며, 인지차원의 요인에 따라 소비자의 감정반응에 차이가 있다는 것을 밝혔다. 따라서 외식음료매장의 VMD의 인지차원의 세부적인 요인 활용을 통해 매장의 효과적인 설계와 연출 차별화를 실행해야하며, 이 결과는 외식음료매장에서 고객들에게 적합한 마케팅 도구로 활용되어 전략을 수립하는데 있어 기초 자료로 활용할 수 있을 것이다.

• 대한공업교육학회지
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• 제37권1호
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• pp.165-182
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• 2012

이 연구의 목적은 창의 인성 함양을 위해 실과 수업 과정안을 개발하는 것이다. 연구의 목적을 달성하기 위해서 선행연구 및 관련 문헌을 기초로 하여 창의 인성교육 요소를 도출하였고 이를 반영하여 준비, 개발, 개선의 3단계를 거쳐 수업 과정안을 개발, 전문가 집단의 타당도 평가 후에 수정 보완하여 최종 수업 과정안을 완성하였다. 준비 단계에서는 현장 교사를 대상으로 요구분석을 하고 실과 교육과정을 분석하여 창의 인성과 관련된 활동 주제를 선정하였으며 개발 단계에서는 선정된 활동 주제를 중심으로 실과 교육내용과 연계한 소주제 및 학습 내용을 선정하여 수업목표를 진술하고, 수업 과정안을 설계하였다. 개선 단계에서는 개발된 수업 과정안에 대하여 전문가에 의한 타당도 검증 후 수정 보완하여 개발을 완료하였다. 개발된 수업 과정안의 특징은 다음과 같다. 첫째, 개발된 수업 과정안은 실과 교육내용을 기반으로 하며 초등학교 고학년 학생들의 창의 인성이 함양될 수 있도록 하였다. 둘째, 개발된 수업 과정안은 프로젝트법을 적용하여 수업 설계를 하였으며 활동중심 수업이 되도록 하였다. 셋째, 수업 활동 내용은 '요리하는 사람 알아보기', '건강도시락 만들기', '퓨전음식 만들기', '채소 심고 가꾸기', '직접 키운 채소로 음식 만들기', '요리활동 전시회 열기'의 6가지 활동이며 12차시로 구성되어 있다. 넷째, 개발된 수업 과정안은 초등학교 정규 실과 교과 시간 및 창의적 체험활동 시간과 연계하여 운영할 수 있다.