• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.15 no.1
• /
• pp.137-158
• /
• 2004

This study was carried out to analyze the actual situation of placement and to suggest concrete contents for the improved placement. Through literature reviews and empirical analysis, the followings are to be concluded. Firstly, the necessity of the placement are fully perceived by students and people working at culinary part in hotels. Both sides acknowledge that the placement is needed for the. better understanding of operations related to culinary art in a hotel. However, on the efficiency of the placement there is a big disagreement between them. Most of students participating placement programme have had a tendency to work with culinary staff without concrete training manuals and programmes. In addition, it was found that being exposed to different F&B outlets and kitchens is useful to get a variety of operational experiences. Secondly, as shown from the questionnaire regarding the importance of place, all the students who were asked marked more than 3.0 on the Likert Scale. Especially to the questions such as kitchen organization, job descriptions, safety and hygiene, seasonings, taste, vegetables and fruits, the average was above 3.6 which si the highest. As for the kitchen staff, the average was above 3.0, which imply that they also consider a placement important. The part showing the highest average were food safety and hygiene, dealing with kitchen equipments, appliances and knives. In conclusion, appropriate and concrete placement manuals are to be provided for students and hosting hotels in order to obtain educational accomplishments when implementing placement programme.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.153-173
• /
• 2005

The purpose of a study was the present condition comparative analysis by the case of Bakery in Hotels. The sample was selected first grade hotels in seoul. The method of research was In-depth interview. The questionee were mamagers and chefs each hotel bakery. Interview was accomplished average 45minutes. The period of the research was from 1th of Februrary, 2002 to 28th of February, 2002. The survay was composed of product operation, employee operation, equipment operation, customer operation, sales and bakery characteristics. the data was analyized by SPSS10.0 mean, maximum value and minimum value were salected. Recently, as it is getting higher of importance of bakery in the food service market and many major companies run into a bakery industry, the researches about bakery have advanced, however in fact, materials or researches about hotel bakery are fewer than franchise, in-store bakery and mass production enterprise. Especially, each hotel exchanges their information through benchmarking but data analysis - accurate materials, sales, the present condition equipment is not easy to perform. The purpose of this study was to be helpful for studying hotel bakery for others by analysis. The data was analyzed by each hotel characteristics, employee, equipment, sales, productions and the present condition sales.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.16 no.2
• /
• pp.79-95
• /
• 2005

This study clarified the fact that the existing 'manpower supply and demand plans', preceding studies, theoretical researches of the past cannot satisfy the multi-goals of organizations, instead, the existing plans focused on only the number of customers and total amount of service. Next, a necessity of more proper manpower plans that consider comprehensive goals of the organizations is suggested then, this study tried to make the countermeasures. As for studying methods, a priority sequence in the organizations' manpower management's goals is set by AHP(Analytic Hierarchy Process), a business administrative scientific skill. Proper manpower policies of the food service enterprises, which satisfy the organizations' multi-goals, are established by GP(Goal Programming). Based on it, mid and short term 'manpower supply and demand plans' are established. For the purpose of increasing the study's efficiency, example studies are conducted in one family restaurant. The limit of this study is that inner personnel management details such as promotion, new personnel appointments, unemployment, retirement were not considerately considered. Therefore, the future studies should think over those limits and research the labor-force supply from the outside also.

• Culinary science and hospitality research
• /
• v.23 no.5
• /
• pp.129-139
• /
• 2017

The necessity of selecting food based on correct information through nutrition ingredients included in the food is being emphasized due to the recent increase in interest of restaurant users in healthy and safe food. This study verified the structural causal relationship among consumer attitude, use reason and health-consciousness regarding nutrition information labeling and their satisfaction and revisit intent. A total of 266 surveys conducted over restaurant users residing in the Busan area was used for the final analysis of the study to attain this study's objective. The suitability of the Structural Equation Modeling and organic causation relationship was verified through the statistics programs SPSS (V 23.0) and AMOS (V 21.0) in order to attain this study's objective, and the control effect of age has been verified. The results showed that a meaningful causal relationship was confirmed in all elements excluding consumer attitude. A control effect was also confirmed in the influential relationship between use reason and satisfaction level. The results of the study suggested that the nutrition information labeling system of restaurants provides practical implications and marketing strategies for restaurant managers and government policy makers.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.10
• /
• pp.219-238
• /
• 1999

Obestity, characterized by an excess accumulation of fat, is a detriment to good health and wellbeing. It is easy for individuals to take on excess fat as soon as enough food and leisure are available in a society, causing an imbalance between energy intake and energy expenditure. Although there has been disagreement as to which side of this energy equation is more important in th epidemic of obesity, both sides are certainly involved. I think the prevalence of obesity begins with infancy. It seems to be relatively constant throughout childhood. Some retrospective studies have suggested that there is a direct progression from a fat chile to a fat adult. Obesity has been associated with excess mortality in many studies. The effect of obesity on cardiovascular disease has not always been an independent one, but has generally been through exacerbation of other rish factors such as hypertention, diabetes, hyperlipedmia, galbladder disease, gout and cancer of the grease and endometrium. The weights of identical twins raised in separate homes have been reported to be similar, thereby suggesting that heredity contributes significantly to weight. Overweight and obesity are by far greater health problems for many people in our society. Therefore in this paper we consider the relationship between body energy balance and problems of obesity. Whatever the weight of the person, the goal of the nutritionist and health care workers is to find solutions that will allow persons to feel better about themselves.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.67-78
• /
• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• Journal of Korean Society for Quality Management
• /
• v.43 no.3
• /
• pp.383-396
• /
• 2015

Purpose: This study was to identify the structural relationships among suitability of entertainer advertising model, relationship quality and brand loyalty in coffee shop. Methods: This study collected data from those who visited two reputed franchised coffee shops. A variety of statistical methods were used; descriptive analysis, exploratory factor analysis, confirmatory factor analysis and structural equation modelling analysis. Results: The research results from this study are as follows: First, only credibility factor has a positive impact on relationship quality; second credibility and expertness factors positively influence brand loyalty; and third, there is a positive relationship between relationship quality and brand loyalty. Conclusion: The results of this research are useful for identifying the role of advertising models's suitability in estimating relationship quality and brand loyalty and strategies for strengthening brand loyalty for coffee shops.

• Korean Journal of Community Nutrition
• /
• v.13 no.6
• /
• pp.890-902
• /
• 2008

The purpose of this study was to develop a standardized job description for dietitians working in the public health nutrition area. Work-oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. Reliability and validity of this instrument were tested by Chronbach's alpha and factor analysis. SAS PC package program was used for the statistical analysis. The final developed job description for public health nutritionists included 5 duties, 20 tasks and 93 task elements. The results of this study can be summarized as follows; 1) 5 duty areas are A. plan and evaluation of public health nutrition services, B. developing nutrition education materials, C. implementing nutrition services, D. networking community, and E. self development. 2) Each duty area from A to E was composed with 6, 2, 6, 4, 2 tasks, respectively. 3) Each duty area from A to E was composed with 24, 8, 38, 14, 9, and 2 task elements, respectively.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.5
• /
• pp.532-543
• /
• 2004

The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees' perception will provide useful information to develop party events that can reflect customers' desires.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.3
• /
• pp.249-260
• /
• 2011

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.