• 제목/요약/키워드: food service user

검색결과 84건 처리시간 0.024초

Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area (코로나19 전후 서울·경기지역 산업체 급식 서비스 품질에 대한 이용자의 인식 변화 비교)

  • Eun-Young Kim;Young Woo Lee;Jinyoung Lee
    • Journal of the Korean Society of Food Culture
    • /
    • 제38권2호
    • /
    • pp.99-111
    • /
    • 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'.

An Effect of Information System Quality of BRIS on Perceived Usefulness and User's Continuous Use Intention

  • Kim, Sang-tae;Lee, Seung-hyeon;Lee, Kang-o
    • Agribusiness and Information Management
    • /
    • 제11권2호
    • /
    • pp.16-24
    • /
    • 2019
  • BRIS has been established by the Ministry of Agriculture, Food and Rural Affairs since 2011 under Article 21 of the Act on the Preservation, Management and Utilization of Agricultural Life Resources. It is an information service that provides information related to agricultural life resources in connection with the Rural Development Administration, the Forest Service, and Korea Seed & Variety Service, Agricultural Resources and Agricultural and Livestock Quarantine Headquarters. The purpose of this study is to evaluate how the users assess the information system quality (information quality, system quality) for the current Bio Resource Information Service (BRIS). Ultimately, the structural equation modeling analyzes the causal relationship between each variable and how it responds to the user's continuous use intention. As a result, information quality among information system quality and information quality among system quality used as the main variables for the evaluation of BRIS were statistically positively influenced by users' perceived usefulness, while system quality It has been analyzed to have a positive effect on the sustained use intention. The user's continuous use intention is positively influenced by the information system quality and perceived usefulness at a statistically significant level. Especially, the perceived usefulness plays a role in mediating the user's continuous use intention.

The Effects of User Experience Factors on Satisfaction and Repurchase Intention at Online Food Market

  • CHA, Seong Soo;LEE, Su Han
    • The Journal of Industrial Distribution & Business
    • /
    • 제12권4호
    • /
    • pp.7-13
    • /
    • 2021
  • Purpose: This study aims to empirically analyze the effects of user experience on satisfaction and repurchase in the online food market and to present implications. Online food markets have rapidly dominated the grocery market since their appearance, and online food purchases by middle and seniors as well as young people are increasing rapidly. Research design, data, and methodology: The survey was conducted on 268 consumers with experience in using online food markets, and the results of the survey were analyzed using SPSS statistical program to verify reliability and feasibility, and using structural equation modelling (SEM) using AMOS. This study positively analyzed the impact of satisfaction and repurchase intent by setting system quality, product quality, brand characteristics, and economics as user experience factors in online food markets. Results: The results showed that among online food market user experience factors, the quality of the product and brand characteristics have a significant impact on satisfaction. This means that consumers decide to purchase food through online food markets by considering high-quality products and brand value together. Conclusions: This study has broadened the horizon of recent research on online food market which has been rapidly increasing in the market triggered by Covid19, providing significant implications.

The Effects of the Food Service Event Users' on Attitude and Behavior Perceived Risk (외식 이벤트 이용자들의 지각 위험과 태도.행동 간의 영향 관계 연구)

  • Sung, Yeon;Lee, Yeon-Jung
    • Culinary science and hospitality research
    • /
    • 제16권3호
    • /
    • pp.1-13
    • /
    • 2010
  • This study aims to clear the relation between perceived risk and user's attitude and behavior toward a food service event. To accomplish this, theoretical reviews and empirical analysis were jointly carried out. For the empirical analysis, a survey was conducted from April 3 to April 6, and total 291 copies of the questionnaire were used for the statistical analysis, SPSS 15.0 and LISREL 8.30. The results of the test of the hypotheses can be summarized as follows: First, the analysis shows that there is significant difference between the perceived risk and attitude of a food service event user. The perceived risk of food service event users causes effect that is contradictory in attitude. As users' perceived risk is less, attitude improved. Second, the analysis of the relationship between user's attitude and behavior intention showed that user's attitude affected behavior intention. Therefore, under these circumstances, there should be more concern in solving perceived risk among food service event users and a special program for promoting satisfaction with an event. And food service event director should make more efforts in nutritive value, organic food, time saving, etc.

  • PDF

Smart Adapted Service in Ubiquitous (유비쿼터스 환경에서 사용자의 일정에 따른 지능 정보 제공 시스템)

  • Ahn, Ho-Seok;Sa, In-Kyu;Baek, Young-Min;Ahn, Youn-Seok;Choi, Jin-Young
    • The Transactions of The Korean Institute of Electrical Engineers
    • /
    • 제57권3호
    • /
    • pp.480-487
    • /
    • 2008
  • In this paper, we propose a Smart Adapted Service which can manage a schedule automatically. Smart Adapted Service gives a notice beforehand regarding information associated with the schedule, by searching the Internet. If the user has written down the name of goods or food which he wants to buy, Smart Adapted Service finds the most suitable store nearby him using the user's favorite list. The user's favorite list is created by Outlook Web Access System by analysing the schedule and habits of the user. User can access Smart Document System remotely through the Internet using Outlook Web Access System. We developed an Auto AP Roaming System for seamless communication and Smart Document System for arranging the information. We evaluated the system and verified that it is convenient to use and working well.

An Edutainment Game Prototype for Sasang Constitutional Food Therapy

  • Yea, Sang-Jun;Zhao, Dapeng;Ryu, Il-Han;Yang, Changsop;Kim, Chul;Gweon, Gahgene
    • Journal of Society of Preventive Korean Medicine
    • /
    • 제19권2호
    • /
    • pp.159-167
    • /
    • 2015
  • Objective : Recently many kinds of food therapies have sprung up to prevent or manage disease and to promote health. Seeing Korean history, the Korean medical doctors have been applying food therapy based on the thought that the dietary sources were as important as the medicine. Therefore, in this study, we designed a mobile edutainment game prototype with the goal of providing education about healthy food knowledge for users who belongs to different constitutional types. Materials and Method : We adopted the Sasang Constitutional Medicine as the medical background knowledge for our edutainment game design. Based on the user study, we developed the process of edutainment system which is composed of 'My game', 'My constitution', and 'My food'. Among the whole process, we developed a prototype for the core module - the 'My game' part. This prototype used a jumping game for mobile devices that is composed of training, level 1 and level 2 stages. Results : From the target user evaluation, it was proved that 1) in terms of the learning effect of healthy diet, the edutainment game we developed has a significant advantage over the conventional learning media. 2) after playing the edutainment game, the good and bad food identification accuracy based on picture and text format were increased by 44% and 42% respectively, and 3) target users perceived enjoyment while using this prototype, as well as showed positive intention to use this game as edutainment tool in the future. Conclusion : We designed and developed mobile edutainment game prototype to educate healthy food knowledge based on Sasang Constitutional Medicine. Through user evaluation, we proved that our prototype enhanced healthy food knowledge and that user accepted the prototype as a beneficial edutainment tool.

An Exploratory Research on the Improvement of Agricultural Food-related Public Organizations' Information Service : Based on the example of Okdab.kr's information service improvement strategy

  • Ham, Eunin;Lee, Jongtae
    • Agribusiness and Information Management
    • /
    • 제10권1호
    • /
    • pp.26-34
    • /
    • 2018
  • Development, availability and users' participation in the information service of agricultural food sector is slower than that of other sectors in Korea. This phenomenon comes from the lack of development strategies and comparative analyses with other sectors, as well as the agricultural food industry's own characteristics which is developed based on the offline market. In this research, we will discuss about how to improve the public information service of agricultural food sector based on the example of establishing service improvement strategy by the most representative Okdab. In this research, we have drawn the following implications for development strategy of Okdab service based on three core keywords derived from benchmarking KOSIS. Three core subjects for upgrading public information service are 'analysis information with expertise and differentiation,' 'user cooperation-oriented platform,' and 'intuitive nd effective UX,' and to strength B.I. as an integrated information service of agricultural food sector, we need to identify the users' satisfaction and needs for the existing service, establish an optimized operating strategy on a short-term, mid-term and long term bases, and implement them in a positive way. Based on this positive action, it can become a trustworthy information service for the users, and we can expect the improvement of the users' recognition for its consistent usability and efficiency.

Customized Coupon Recommendation Model based on Fuzzy AHP Reflecting User Preference (사용자 선호도를 반영한 FUZZY-AHP 기반 맞춤형 쿠폰 추천 모델)

  • Sim, Weon-Ik;Lee, Sang-Yong
    • Journal of Digital Convergence
    • /
    • 제12권5호
    • /
    • pp.395-401
    • /
    • 2014
  • As social network service becomes common, the consumers use many discount coupons with which they can purchase goods via social commerce. Although, the quantities of coupons offered from social commerce are currently on the sharp increase, customized coupon service that reflects user preference is not offered. This paper proposes a coupon service method reflecting user's subjective inclination targeting food coupons to offer customized coupon service for social commerce. Towards this end, this paper conducts hierarchization of the factors that become standard in selecting coupons including food types, food prices, discount rates and the number of buyers. And then, this study classifies, extracts and offers the coupons using Fuzzy-AHP, a decision making support method that reflects subjective inclination. From the user satisfaction results on the extracted coupons, the users are generally satisfied: very satisfactory with 45%, satisfactory with 33% and fair with 22%, and there was no experiment participant, who was dissatisfied.

Development of User Based Recommender System using Social Network for u-Healthcare (사회 네트워크를 이용한 사용자 기반 유헬스케어 서비스 추천 시스템 개발)

  • Kim, Hyea-Kyeong;Choi, Il-Young;Ha, Ki-Mok;Kim, Jae-Kyeong
    • Journal of Intelligence and Information Systems
    • /
    • 제16권3호
    • /
    • pp.181-199
    • /
    • 2010
  • As rapid progress of population aging and strong interest in health, the demand for new healthcare service is increasing. Until now healthcare service has provided post treatment by face-to-face manner. But according to related researches, proactive treatment is resulted to be more effective for preventing diseases. Particularly, the existing healthcare services have limitations in preventing and managing metabolic syndrome such a lifestyle disease, because the cause of metabolic syndrome is related to life habit. As the advent of ubiquitous technology, patients with the metabolic syndrome can improve life habit such as poor eating habits and physical inactivity without the constraints of time and space through u-healthcare service. Therefore, lots of researches for u-healthcare service focus on providing the personalized healthcare service for preventing and managing metabolic syndrome. For example, Kim et al.(2010) have proposed a healthcare model for providing the customized calories and rates of nutrition factors by analyzing the user's preference in foods. Lee et al.(2010) have suggested the customized diet recommendation service considering the basic information, vital signs, family history of diseases and food preferences to prevent and manage coronary heart disease. And, Kim and Han(2004) have demonstrated that the web-based nutrition counseling has effects on food intake and lipids of patients with hyperlipidemia. However, the existing researches for u-healthcare service focus on providing the predefined one-way u-healthcare service. Thus, users have a tendency to easily lose interest in improving life habit. To solve such a problem of u-healthcare service, this research suggests a u-healthcare recommender system which is based on collaborative filtering principle and social network. This research follows the principle of collaborative filtering, but preserves local networks (consisting of small group of similar neighbors) for target users to recommend context aware healthcare services. Our research is consisted of the following five steps. In the first step, user profile is created using the usage history data for improvement in life habit. And then, a set of users known as neighbors is formed by the degree of similarity between the users, which is calculated by Pearson correlation coefficient. In the second step, the target user obtains service information from his/her neighbors. In the third step, recommendation list of top-N service is generated for the target user. Making the list, we use the multi-filtering based on user's psychological context information and body mass index (BMI) information for the detailed recommendation. In the fourth step, the personal information, which is the history of the usage service, is updated when the target user uses the recommended service. In the final step, a social network is reformed to continually provide qualified recommendation. For example, the neighbors may be excluded from the social network if the target user doesn't like the recommendation list received from them. That is, this step updates each user's neighbors locally, so maintains the updated local neighbors always to give context aware recommendation in real time. The characteristics of our research as follows. First, we develop the u-healthcare recommender system for improving life habit such as poor eating habits and physical inactivity. Second, the proposed recommender system uses autonomous collaboration, which enables users to prevent dropping and not to lose user's interest in improving life habit. Third, the reformation of the social network is automated to maintain the quality of recommendation. Finally, this research has implemented a mobile prototype system using JAVA and Microsoft Access2007 to recommend the prescribed foods and exercises for chronic disease prevention, which are provided by A university medical center. This research intends to prevent diseases such as chronic illnesses and to improve user's lifestyle through providing context aware and personalized food and exercise services with the help of similar users'experience and knowledge. We expect that the user of this system can improve their life habit with the help of handheld mobile smart phone, because it uses autonomous collaboration to arouse interest in healthcare.

Effect of the ERP Quality on the Performance and Causal-Effect Analysis between Outcome Variables in the Contract Foodservice Management Company (위탁급식 전문업체 전사적자원관리(ERP) 품질이 업무 성과에 미치는 영향과 업무 성과 변수 간 인과관계 분석)

  • Kim Hyun-Ah;Yang Il-Sun;Kim Jang-Mi
    • Journal of Nutrition and Health
    • /
    • 제38권2호
    • /
    • pp.180-189
    • /
    • 2005
  • The purposes of this study were 1) to analyze the effect of the ERP quality (system quality, information quality, service quality) on the performance (end user satisfaction, user's performance, system utilization) of business, 2) to conduct the causal-effect analysis between outcome variables (user's satisfaction, user's performance, system utilization) of ERP in the contract foodservice management company. The questionnaires were distributed to 260 end users (dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office (government agencies, factories), schools (universities, middle and high school) and hospitals which were managed by contract foodservice management company 'C' in Seoul and Kyunggi. The surveys were performed from July 26, 2004 to July 30. 2004. Two hundred and fifty (250) questionnaires were responded (response rate: 96.2%). The statistical analysis was conducted using SPSS Win (11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation, simple and multiple regression analysis were performed. The results showed that among the 3 factors (system quality, information quality, service quality), the system quality and information quality were proved to have an effect on the user's satisfaction and user's performance significantly (p < .05). The influence of ERP quality (system quality, information quality, service quality) on system utilization were testified to be statistically significant (p < .05). The user's performance were affected significantly by system utilization (p < 0.001) and end user's satisfaction (p < 0.001). As a conclusion, to improve user satisfaction, which is the ultimate performance variable of an ERP system, high quality of an ERP system is the pre-requisite. And the user satisfaction and performance of business would be higher with the better quality ERP system. When constructing ERP system for the contract foodservice management company, we should improve system utilization and user satisfaction altogether so that user's performance could be ultimately enhanced and we should make efforts to enhance the quality level of ERP. (Korean J Nutrition 38(2): 180~189, 2005)