• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.381-392
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• 2005

This study compared he importance of food service, views to the performance, management objectives, and recognition gap about the contract contents towards the dietetic departments of hospitals that manage the patients' food service and managers of contract managed companies, and dieticians. It conducted questionnaires and survey towards the vice director and dieticians of 17 hospitals, over 500 beds, and the persons responsible for contract managed companies and dietitians who were in charge of food service. The hospitals showed significantly(p<0.05) higher the importance scores in menu planning, the distribution of meal, sanitation management, and leadership than those of the contract managed companies. In the difference of hospitals and contract managed companies about performance, it appeared high in the contract managed companies. In the importance of the foodservice management objective, the hospital had significantly(p<0.05) higher scores in the management of client's satisfaction and quality improvement element through management innovation than those of the contract managed companies. In the importance of contract term, the contract method, expense, and payment condition of commission fee were significantly(p<0.05) high scores in the contract managed companies, compared to the hospital.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.323-330
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• 2011

This survey was conducted to investigate the attitude towards food hygiene, and the correlation between sanitary knowledge and the performance of college students in Daejeon. The respondents were composed of 218 food majors and 296 nonmajors. The answer that food hygiene was very important was given more often by food majors (82.9%) and those educated (80.5%) than non-majors (65.1%) and the uneducated (68.7%) (p<0.05). Information on food hygiene was mainly obtained from TV, radio, or the internet. The average food hygiene knowledge score was 4.08 and that in practice was 3.37 (p < 0.001). The average score was lower in practice than knowledge for personal hygiene, food separation use and storage, washing-sterilization of food, and utensils. The average knowledge score was higher for food majors and educated than that in non-majors and uneducated (p<0.001). The degree of HACCP perception was much higher in food majors (34.9%) and educated (37.4%) than in non-majors (5.4%) and uneducated (8.2%). The knowledge and practice scores were correlated (p<0.01). It is necessary that college students be educated to obtain useful knowledge about food hygiene and conduct proper personal food sanitation in their daily life.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.736-745
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• 2006

The purposes of this study were to (1) identify foreigners’ evaluation of service performance, (2) define foreigners’ needs for each segment of Korean traditional restaurants, and (3) plan the adaptation strategies for Korean traditional restaurants on foreign countries. From April to July, 2005, 542 foreigners responded to an individual survey. Statistical analyses on SPSS 12.0 for Windows were performed on the survey data using descriptive statistics, factor analysis, reliability analysis, independent-samples t-test and ANOVA. The major findings from the study are as follows. First, among all the attributes, ‘Offer free additional side dishes’ scored the highest, followed by ‘taste of food is good’ and ‘temperature of food is proper’. Second, factor analysis classified the service attributes into four factors in the following order of importance: menu, sanitation, service, and facility and atmosphere. Finally, foreigner groups categorized by their general characteristics, including demographics, showed statistically differences in their evaluation. In consequence, the research findings suggest that operators of Korean traditional restaurants should understand different customers’ needs within and between customer segments.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.58-68
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• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

• Journal of the Korean Society of Food Culture
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• v.19 no.1
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• pp.1-11
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• 2004

The specific purposes of this study are that ; 1) to investigate the distinguished selection attributes on performance of Japanese chain restaurant according to general characteristics of the respondent ; 2) to find out relationships between selection attributes on performance for Japanese restaurant and customer's satisfaction Frequency analysis. one-way ANOVA, reliability analysis, factor analysis, multiple regression were used to analyze the data. Total 350 questionnaires were distributed and 312 were replied(89.14%). Selection attributes on performance for Japanese chain restaurant was divided into 7 factors. There are Factor1 'Store Image & Kindness', Factor2 'Sanitation & Taste', Factor3 'Approximation & Children's Menu', Factor4 'Delivery & Business Hours', Factor5 'Food Quantity & Korean Food', Factor6 'Service & Parking' Factor7 'Price & Publicity'. Monthly income, eating-out expense per once and type of companion have significant influences on selection attributes for performance. Customer's total satisfaction is significantly affected by selection attributes on performance. Factor7 'Price & Publicity' has the most significant influence on customer's satisfaction. We expect that the results can be used to provide basic information to plan marketing strategies, and take improved customer's satisfaction for Japanese chain restaurants.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.26-32
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• 2000

The purposes of this study were to assess the importance and performance level of nutrition service in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations located in Korea was undertaken and detailed information was collected from each, including surveys of 994 industrial employees. Statistical data was analysed by SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.387-395
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• 2015

This study analyzed the Importance-Performance Analysis (IPA) of purchase behaviors and attributes for Hangwa. The data for this study were collected over 10 days from April 10 through April 19, 2013. For empirical research, married women over the age of 20 in Gwangju with buying experience of Hangwa were surveyed. A total of 172 questionnaires were completed and statistically analyzed by SPSS 18.0 package. Analysis rate was 96.6%. To review Hangwa purchase behaviors, most respondents bought Hangwa four or five times per year for memorial services or ancestral rites. Respondents bought Hangwa at big supermarkets and the types of Hangwa bought were Yukwa and Yakgwa. Their average expenses were 20,000 to 30,000 won per purchase. Among purchase attributes of Hangwa, respondents considered the importance of 'sanitation' (4.76 points) a top priority, followed by 'origin' (4.75 points), 'quality' (4.74 points), 'taste' (4.57 points) and 'appearance' (3.82 points). However in the case of satisfaction, 'sanitation' (3.85 points) was the most satisfying aspect, followed by 'package' (3.82 points), 'amount' (3.80 points), 'appearance' (3.51 points) and 'taste' (3.41 points). According to the IPA results, 'quality' and 'origin' purchase attributes, should be quickly improved. 'Sanitation' and 'taste' should be maintained. This survey found that satisfaction levels for Hangwa purchase attributes had a significant influence on overall satisfaction (F=29.11, p<.001), and especially 'taste' ($\beta$=.42, t=6.69, p<.001) had a meaningful effect on overall satisfaction. In addition, satisfaction levels for Hangwa purchase attributes affected repurchase intention (F=20.05, p<.001). From these results, Hangwa manufacturers should make efforts in product development to induce customers satisfaction and repurchase intention.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.220-231
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• 2009

The principal objective of this study was to evaluate elementary students' awareness of the importance of hand washing, as well as their hand-washing behavior. The data was collected by self-reported questionnaire from 697 students in elementary schools with serving food in a classroom in Busan. Their hand-washing frequency was high, at '3~4 times per day (37.0%)'. 51.0% of the respondents did not wash their hands that often because they were 'not accustomed' to washing their hands, and 35.9% of respondents regarded washing their hands as 'annoying'. The most frequently reported hand washing agent was 'soap and water (71.4%)'. Approximately 95~98% of the respondents always washed their hands after using the bathroom, 87.9% of them washed their hands before eating food, and 86.7% of them washed their hands upon returning home. However, 27.3%, 34.1% and 65.9% of the respondents did not wash their hands after handling money, after eating, and after coughing or sneezing, respectively. Significant factors related to increased hand-washing frequency were gender (p<0.001) and the period of attendance at kindergarten (p<0.05). The mean scores of importance and performance of hand washing were significantly higher for girls than for boys. The group with higher rate (over 4.5/5.0) for the importance of sanitary hand-washing behavior showed significantly higher scores in hand-washing behavior before serving food and before eating than those of the lower rated group (below 4.0/5.0). This study shows that sanitation education is required not only for food handlers but also for students in school foodservices.

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.29-34
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• 2023

This study surveyed the perceptions and satisfaction of parents and facility directors on children's menus at some child care facilities in Chungnam-do. Parents preferred the menus provided by the the Center for Children's Foodservice Management (CCFM) without modification, and they wanted more food items that children eat included in menu and lessen the numbers of one-dish meal. They also preferred food cooked and served directly for afternoon snacks. The performance factors to be considered in menu planning were evaluated to be slightly lower than the importance. CCFM can meet the needs of children's food facilities and parents, while increasing their satisfaction, and help with menu planning that is beneficial to children's health by understanding the perceptions of facilities and parents on children's menus.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.942-952
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• 2008

The purpose of this research was to evaluate the quality of take-out services at restaurants in Chungbuk Province. A questionnaire survey by 450 customers who had experience in take-out service at the restaurants was conducted and 378 completed questionnaires were available for statistical evaluation. Statistical analyses were made of raw data by SAS V8.2. The scale for analyzing the importance and performance of the service quality was composed of 5-point Likert scales. The main results of this study are as follow: The quality attributes of take-out service were rearranged into four factors in terms of food, sanitation, access and service. The importance score was higher than performance score. IPA showed that 'freshness of food material', 'cleanliness and hygiene in food', 'sanitation of facilities', 'neatness of employees' and 'price in food' was included in 'focus here' area. There was significantly positive correlation between factors such as food, sanitation, access, service and overall customer satisfaction (p<.001); between factors and repurchasing intentions (p<.001); and between customer satisfaction and repurchasing intentions (p<.001). According to multiple regression analysis, 26.27% of the variance in respondents' overall satisfaction score and 9.21% of the variance in respondents' repurchasing intention score could be explained by factors such as food, sanitation, access and service.