• Culinary science and hospitality research
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• v.17 no.2
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• pp.74-84
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• 2011

The purpose of this study is to understand the relationship between educational environment services offered and student satisfaction with them. A survey was conducted to 314 students in a cooking and food service program. To achieve the purpose of this study, SPSS 17.0, a statistics program, was used for a descriptive analysis, a frequency analysis, a factor analysis, a multiple regression analysis, a cluster analysis and a One-Way ANOVA analysis. The hypothesis test result of the effect of educational environment services on satisfaction showed that there was a partially significant effect in satisfaction with facilities and lecturers(p<0.01) as well as administrative services (p<0.01). In the cluster analysis of educational environment services, cluster 1 was classified as a mistry cluster, cluster 2 as a satisfied cluster, cluster 3 as a dissatisfied cluster and cluster 4 as a positive cluster. They showed a statistically meaningful result in the one-way ANOV A(p<0.01).

• Nutrition Research and Practice
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• v.13 no.6
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.123-134
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• 2000

The food service industry represents one of Korea's fastest-growing and most challenging areas of business but it is at the beginning of the industry. Italian cooking of the food service industry has a lot of merits but it is difficult to manage because of the shortage of domestic customers and the poor management of the industry. This research suggests the marketing strategies in order to systematize Italian food service satisfy the customers requirements and promote the sale of Italian food. The circulation structures should be simplified and systematized in order to enhance the quality of the food and lower the price. Italian food should be recognized as health food cooked with unsaturated fatty acid, olive oil. It is necessary that the Italian food for the Korea especially for the women and children be developed. The information about Italian food the advertisement of it should be structured because 13 percent of Italian food sale has dropped in the current environment.

• Culinary science and hospitality research
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• v.11 no.1
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• pp.50-69
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• 2005

Environmental matters have more influence on business performances. Consequently, as a way to cope with environmental matters, much more interests in environment-friendly management have increased recently. First-rated hotels and food-service restaurants have been concentrating on gaining ISO 14001 EMS(Environment Management System), which is regarded as objective and international, to solve and prevent environmental matters. However, there are some internal and external problems emerged in the food-service industry and first-rated hotels. Therfore, covering the examples of ESH(Environment Safety Health) management which was developed by H group and based on ISO 14001 EMS, this study aims to observe merits of ISO 14001 EMS as a model that can develop an environment management system, and to consider an improvement plan for better understanding of licensed cooks in restaurants.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.423-430
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• 2001

The facts of job satisfaction and their perceived importance among elementary school foodservice dietitians were assessed. The survey instrument consisted of three parts: the job satisfaction survey was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for corresponding job facets; and demographic items. A survey of school food service operations was undertaken and detailed information was collected from 170 dietitians. The collected data were processed using the SPSS package program for descriptive analysis and analysis of valiance. School foodservice dietitians' importance and satisfactions scores on their job and working environment were 4.25 and 2.83, respectively. The respondents rated the subscales of 'communication' and 'nature of work' the highest and the subscales of 'pay' and 'working environment' the lowest The results of facet satisfaction scores and corresponding perceived importance scores were paired to be plotted on the Importance-Performance Analysis Grid. IPA grid was used to provide a strategy for food service managers to counteract dietitian dissatisfaction.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.415-426
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• 2008

In order to cope with the severe business environment and possess the competitive advantage in the food service industry, the effect of organization culture and leadership on competitive advantage in food service companies was investigated. The friendly culture was regarded as important in relation between corporate culture and leadership. And the tendency to participate was shown to be highly correlated to leadership. Leadership and competitive advantage were influenced by the tendency to participate, differentiation and competence. The corporate culture and competitive advantage were affected by the friendly culture, differentiation and competence. Especially, the organization culture was more important than leadership. Therefore, it is necessary to execute the tendency to participate, differentiate products, service and management, and attract customers. And the maintenance of competitive power is required to develop a new product, evaluate customer satisfaction, and improve decision making, problem solving and crisis management.

• Korean Journal of Community Nutrition
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• v.16 no.1
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• pp.75-85
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• 2011

The purpose of this study was to investigate basic data on the degree of parents' recognition and satisfaction with the use of environment-friendly agricultural products. The conclusions of this study are as follows. The survey on the use of environment-friendly products in households showed that 68.7% of the respondents used environment-friendly products at home. The frequency of purchasing organic products by household consumers showed that 25.1% of the respondents bought organic products one to two times per week. The most popular items of the environment-friendly agricultural products used were vegetables, comprising 63.9%. The households with more than 3,000,000 won of monthly income tended to consume more domestic livestock products (p < 0.05). In comparison to general agricultural products, environment-friendly agricultural products users showed higher satisfaction level with a better quality in term of safety, quality, nutrition, taste, appearance, diversity and price. The degree of satisfaction with safety was the highest ($3.8{\pm}0.68$), and price showed the lowest ($2.76{\pm}0.79$). The degree of parents' recognition of the governmental support for environment-friendly agricultural products showed that those who were aware of the supporting policy were 44.5%, but 55.5% of them didn't know about the fact that 46.6% of the respondents agreed that environment-friendly agricultural products should be used in more than 50% of the foods used for school food service. The respondents pointed out that vegetables (45%) sprayed with pesticide are the most urgent food item that need to be replaced by environment-friendly farm products.

• Journal of the Korean Dietetic Association
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• v.9 no.1
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• pp.47-56
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• 2003

Currently, dietary life in Korea is rapidly changing. New food from other countries introduced to the diet with changing economic and social environment. The number of meals away from home is increasing. Also, number of students who served by the school food service are increasing. In this paper, the menu in the school food service are compared between 1995 and 2001. Analysis was done to see changes in the use of Korean traditional foods. Between July, 2001 and August, 2001, by mail 103 schools were surveyed to analyzed menu. Menu from 2001 survey are compared with menu from 1995 survey. The results are following; 1) New menus are introduced in 2001 compared with 1995. 2) The number of menu using animal foods are increasing in 2001. 3) Among cooking methods, stir frying, and deep frying, are used more in 2001 than that of 1995. 4) The number of Korean dish served are decreased in 2001. 5) Students favorite dish are changed. Students like dishes cooked with deep frying method and western foods. With these results, menu of school food services become more westernized and using more frying methods because of students' taste preference. These trend are not recommendable for the students health, because it is known that Korean traditional dishes are more healthful. There should be more research and effort to keep Korean tranditional foods in the menu of the school food service for students health.

• Quality Improvement in Health Care
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• v.7 no.2
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• pp.244-261
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• 2000

Background : In order to cope with changes in the management environment at hospitals, increased interests are drawn in patient foodservice system on Continuous Quality Improvement Activity as the method of approaching a quality food service and effective management. Thus, as a part of this activity, this study was conducted to evaluate job flow improvement that was already performed and the results of that process at the dietetic department of a university hospital, focusing on improving management. Method : On February 15 of 1998. the dietetic department formed a job flow-improvement to decide on the priority of job flow improvement, and prepared specific action strategies and schedule of the priority: after a 5 month process period, job improvement achieved on June 15. 1998. Also, economic achievement of the task was evaluated through labor productivity analysis and cost-benefit analysis. Results : The patient food service system which was managed decentralized at the present hospital was centralized, some steps of the food service process were integrated, and quality of patient food was improved. Also, as a solution of the problems expected when conducting job flow improvement was made on food service equipments and utensils. The result of evaluating the job flow improvement that labor productivity improved by 18.2% compared to before the improvement and the result of the analysis of cost-benefit showed that Benefit-Cost (B/C) ratio was 2.22. showing financial merit on the investment. Conclusions : Continuous Quality Improvement Activity needs to be initiated and conducted in the future in various areas of hospital foodservice system in order to actively adopt to ever changing hospital management environment. In order to achieve this goal, many researches and more efforts need to be put in by people in charge of hospital food service management, and interests and support are needed from hospital policy makers.