• Korean journal of food and cookery science
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• v.26 no.4
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• pp.413-421
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• 2010

The purpose of this study was to improve the satisfaction of college foodservice customers by analyzing the correlation between college student satisfaction with foodservice and customer loyalty. The questionnaire was distributed to 480 customers at six universities in Busan. The average customer satisfaction score was 2.76, and customer satisfaction was highest with food, followed by sanitation, environment, and service (in decreasing order). Customers reported the frequency with which they were satisfied when using university foodservice operations (on an increasing scale from "almost never" to "more than five times") in four areas: food (p<0.001), service (p<0.01), sanitation (p<0.05), and environment (p<0.001). The average scores of customer loyalty, intent to purchase again, intent to advertise by word-of-mouth, and intent to switch were 2.67, 2.83, 2.52, and 2.67, respectively, and these scores demonstrated differences according to frequency of foodservice use (p<0.001). Food, service, sanitation, and environment correlated significantly (+) with customer loyalty. Intent to repeat purchase showed the highest correlation with food quality (p<0.05), and intent to advertise by word-of-mouth and to continue patronizing foodservice demonstrated the highest correlations with service (p<0.01). After classifying customers into four groups according to customer satisfaction and loyalty, a comparison was done to determine satisfaction and loyalty by each customer strata. In the "loyalist" group, satisfaction with environment and the intent to advertise by repurchase were significantly higher than in the other groups (p<0.001). In "defectors" group, satisfaction with service and the intent to advertise by word-of-mouth were significantly lower than in the other groups (p<0.001).

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.85-107
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• 2006

The study reviewed a literature on a role and importance of physical environment of a hotel service and determinant factors including a renovation. Also, the study showed how the service physical environment influenced satisfaction, quality of relationship, and customer loyalty. The Sampling method used a convenience sampling of non-probability sampling methods. samples were from domestic customers experience the hotel services for more than five years of the 1st deluxe hotel in seoul. The collected 200 questionnaires were used to analyze empirically. Regression analysis were used to verify hypotheses. Service physical environment influenced satisfaction, quality of relationship and customer loyalty significantly.

• Journal of Environmental Health Sciences
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• v.46 no.5
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• pp.525-531
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• 2020

Objectives: This study was performed to identify the epidemiological features of a food poisoning outbreak in a company cafeteria located in Chungcheongnam-do Province, Korea in June of 2020 and to suggest preventive measures for a similar incidence. Methods: A total of 84 patients with acute gastroenteritis were examined. Environmental samples were obtained from 16 food handlers, six food utensils, 135 preserved foods served over three days and nine menus, and six drinking water samples. These are analyzed to detect viruses and bacteria. Results: Ninety-four out of the 402 people who were served meals (23.4%) predominantly showed symptoms of diarrhea, and the number was over 3 times. Among the 84 patients under investigation, 17 cases (20.2%) were positive for Enteropathogenic E. coli (EPEC) and 18 cases were positive for Clostridium (C.) perfringens (21.4%). Based on the investigation, it was concluded that the main pathogens were EPEC and C. perfringens. For EPEC, it was detected in three of the food service employees and in the preserved food and curry rice. The results of pulsed field gel electrophoresis indicate that all EPEC cases are closely related except for one food service employee. Assuming that isolated EPEC originated from the preserved food, the incubation period is about 25 hours. The origin of the C. perfringens was not determined as it was not detected in the food service employees or environmental samples. Conclusions: This case suggests that food provided in group food service centers must be thoroughly managed. In addition, identifying the pathogens in preserved food is very important for tracing the causes of food poisoning, so food must be preserved in an appropriate condition. To prevent similar food poisoning cases, analyzing cases based on epidemiological investigation and sharing the results is needed.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.413-423
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• 2011

Service environments are known to have effects on quality recognition in fine-dining and family type restaurants. The current study explores that the effects are also likely in the fast-food type ones. To verify the research method factor and reliability analysis of SPSS version 18.0 are applied. The program is also used to test the influences among variables. With multiple regression analysis the study finds that there is a significant effect of service environment on quality recognition in fast-food type restaurants. The study also finds that employees' uniform and cleanliness are more influential than waiting time which is generally known as a key factor in fast food service restaurants.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.175-191
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• 2005

This study carried out a survey of students in Gangwon province's general opinion and satisfaction with the school food-service programs implemented in Gangwon province. The method involved a survey of 1,500 elementary, middle, and high school students from 30 schools. The main results of this study can be summarized as follows: With regards to their general opinion of the school food-service programs, $70\%$ of the students answered that the size of the portions was appropriate. Moreover, the survey students answered that they were satisfied with the current method in which the food services. The elementary school students were found to be the best at maintaining public order when the food services were being conducted. The largest complaint which the students had towards these food service programs was the taste of the food itself. With regard to the students' degree of satisfaction with the school food service programs, the highest level of satisfaction with the atmosphere during meal times(3.88), followed by the degree of satisfaction with the food(3.27), and the school cafeteria environment(3.20), and the sanitary conditions of the food service facilities(3.14). The overall opinion and degree of satisfaction with school food service programs demonstrated significant differences, depending on the school level and type of food service.

• Culinary science and hospitality research
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• v.4
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• pp.95-127
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• 1998

Recently the number of Chinese tourist in increasing. The purpose of this study is understanding of Chinese tourist's character and food culture. The tourist food service industry has become an important factor in choice tourist destination, This study is composed of six chapter as follow: Chapter Ⅰ : The purpose and the method of study Chapter Ⅱ : Change of Chinese Life Level & Environment Progress and situation of Chapter Ⅲ : Chinese Food culture and dining out trend Chapter Ⅳ : Alternatives of strategic food service environment Chapter Ⅴ : Conclusion

• Korean Journal of Organic Agriculture
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• v.25 no.3
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• pp.523-536
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• 2017

The purpose of this study is to present operating directions of school food service center (SFSC) for development of environment-friendly agricultural producers (EFAP) and regional agriculture. Of eight SFSCs being operated in Chungcheongnam-do, this study analyzed situations of three cases, Cheonan, Asan and Hongseong. The analysis on operation situations revealed that all the three cases had positive economic effects on EFAP in the aspect of low commission and fixed supply price for a given period. The survey showed that social and economic changes since participating in the SFSC were largest in Asan. The awareness of the economic effects was largest among the producers in Cheonan.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.99-111
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• 2023

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.1
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• pp.1-19
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• 2003

Organizations should constantly modify and refine the mechanism by which they achieve their purposes- no only by scanning the environmental change and uncertainty, but also by choosing the right strategies. As scanning largely perceived environment, the management need to maintain a systemized perspective on their environment in order to make profitable decisions(strategic choice). Accordingly, this article presents a theoretical framework that top managers or managers of food service organizations can use to analyze their environment as an integrated and systemized whole - a model that take into account the interrelationships among domains of environment and strategic choice. Also, the results of this study will be a guideline for further expanded environmental scanning.

• Korean Journal of Organic Agriculture
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• v.28 no.4
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• pp.491-504
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• 2020

School food services using environment-friendly agricultural products (E.F.A.E) have been promoted by school food service center (S.F.S.C) of each county in Chungnam. Since Dangjin S.F.S.C was established for the first time in 2011, 13 S.F.S.Cs have been established in 13 counties of Chungnam. 9 S.F.S.Cs of them have been managed directly by each county and 4 S.F.S.Cs of them managed by contracted cooperatives. Price deviation of 8 foodstuffs (rice, radish, spinach, cabbage, scallion, onion, garlic and potato) which are consumed much relatively was showed differently by counties. And in the average price of 8 foodstuffs, that of foodstuffs produced within the county was lower than that of produced in Chungnam and domestic. Also, the coefficient of variation of school foodstuffs was lower than that of retail market because S.F.S.C has procured school foodstuffs by contract cultivation between each S.F.S.C and producers. Contract cultivation effected on E.F.A.E price stability and producers' farm income.