• 한국식생활문화학회지
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• 제21권3호
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• pp.247-253
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• 2006

The purpose of this study was to investigate how comparative menu price, human service, amenity, and menu quality affected menu value, and how menu value influenced revisit intention. The model was tested in a family restaurant setting using a sample of customers visiting and enjoying menu in Daegu metropolitan city. Empirical results confirmed that not only do human service, amenity and menu quality increase menu value but that comparative menu price reduces menu value. Menu value was also found to be a significant antecedent of revisit intention. The results obtained have major implications for family restaurant marketers as well as for future research. First, family restaurant marketers should pay attention to menu pricing, as menu price decreased menu value. Second, family restaurant marketers should try to increase menu value through training of human service. Third, family restaurant marketers should try to add menu value by way of recruiting high-skilled cook. Fourth, family restaurant marketers should make efforts to attract customers through interior design.

• 한국식생활문화학회지
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• 제23권6호
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• pp.720-728
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• 2008

The objective of this article is to examine Korean consumers' perception level of the country-of-origin of brand (COB) of global restaurant franchises. Although global brands have rushed onto the Korean food service market since 1980, there has been little or no research conducted regarding consumers' perception of COB of global restaurant franchises. In this study, we surveyed consumers to determine their perception of COB for 27 foreign global restaurant brands; specifically, we attempted to determine whether or not Korean consumers could correctly recognize the COB of each brand. The results of this research revealed that Korean consumers correctly perceived the COB of certain restaurant brands, and incorrectly perceived some other brands. For instance, Korean consumers' perception level of the COB of McDonald's and KFC were quite high, and conversely their perceptions of the COB of Outback Steakhouse and Pohoa were relatively low. When consumers select a restaurant brand, COB image was shown to be more influential than brand image.

• 대한지리학회지
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• 제1권
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• pp.67-82
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• 1963

본 연구는 낙안읍성이라는 특정 장소에서 열리는 남도음식축제를 사례로 이벤트관광의 정착과 성장과정을 관광지리학적 관점에서 고찰하였다. 남도음식축제는 특정장소가 갖는 매력요인과 전남지역의 고유한 향토음식이 결합된 전남의 대표적인 이벤트관광이며, 1998년 문체부에 의해 전국 3대 축제로 선정되어 전국적인 규모의 축제로 성장하였다. 1994년부터 시작된 남도음식축제는 프로그램과 예산, 참가인원 등 규모면에서 꾸준한 성장을 보여 왔다. 그리고 개최기간은 3일에서 일주일로 연장되었고, 관광세력권은 꾸준히 확대되고 있다. 남도음식축제를 더욱 활성화시키기 위해서는 관 주도의 축제에서 민간주도의 축제로의 전환, 지역축제를 이끌어 갈 전문인력의 양성, 낙안읍성이라는 장소성과 역사성을 부각시킬수 있는 프로그램 개발, 음식축제에 대한 보다 적극적인 경영마인드의 도입, 낙안읍성 주변의 주요 관광지와 연계관계를 구축하여 관광세력권의 확대, 지속적인 관광객 형태 및 평가분석을 통한 관광객들의 관심과 욕구의 반영 등이 필요하다.

• 한국조리학회지
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• 제15권2호
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• pp.188-204
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• 2009

음식 축제 시스템 구성 요인은 하드웨어와 소프트웨어로 구분되는 다양한 요인으로 구성되어 있다. 이러한 점에서 본 연구는 음식 축제 구성 요인과 축제 방문객 재방문 의도와의 관계 검증에 중점을 주고 진행되었다. 방문객 평가는 만족의 전제이기 때문에 만족과 재방문 의도 등은 연속적인 관계에 놓이게 된다. 따라서 본 연구에서는 음식 축제 시스템 구성 요인이 방문객 평가(운영 평가, 체험 평가)에 미치는 영향과 음식 축제 평가요인으로서 운영 평가와 경험 평가간 관계를 검증하였고, 음식 축제 평가요인과 재방문 의도와의 영향 관계도 검증하였다. 분석결과, 음식 축제 구성 요인은 방문객 평가와 재방문 의도에 유의한 영향을 미치는 것으로 나타났다. 연속적 관계라는 맥락에서, 향후 연구에서는 음식 축제 구성 요인, 방문객 평가, 만족 및 재방문 의도 등의 관계 검증을 제안하였다.

• 한국전자통신학회논문지
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• 제15권3호
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• pp.573-578
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• 2020

최근 요식업의 경쟁이 심화되면서 색다른 음식을 제공하는 식당들이 늘어가고 있다. 그러나 메뉴판이 제공하는 정보는 음식들의 재료와 가격에 한정되어 있어 손님들이 메뉴를 고르는데 도움이 되지 못한다. 이러한 문제점을 해결하기 위해 본 논문에서는 증강현실 기술을 활용한 음식 메뉴 안내 시스템을 제안한다. 제안된 시스템은 증강현실 기술과 동영상 콘텐츠를 결합하여 메뉴판의 음식에 대한 정보를 동영상으로 제공한다. 따라서 기존 메뉴판이 단순 이미지 형태로 음식 정보를 제공하는 것에 비해　보다 더 현실감 있고 생동감 있는 영상을 제공한다. 또한 제안된 시스템은 관광지 전시관, 박물관, 미술관에 적용시켜 텍스트와 이미지 위주의 안내 책자의 한계를 벗어난 새로운 형태의 안내 시스템으로 활용될 수 있을 것으로 기대된다.

• 한국조리학회지
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• 제14권4호
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• pp.79-92
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• 2008

This study was to investigate consumers' recognition, preference, and use condition of processed food of Prunus mume(PFPM). As for the general recognition of Prunus mume, as the age is higher, and as the group of manufacture and intake has a higher level of academic attainments, the level of recognition is high. The group that manufactures and takes in PFPM at home showed high preference for Prunus mume processed food, and significant differences were shown among groups in this regard. The group of higher age and academic attainment level and those who manufactured Prunus mume at home showed high intake frequency of PFPM. 88.7% of the all respondents said that they had had Prunus mume products such as Prunus mume alcoholic beverage(76.3%), undiluted solution of Prunus mume(74.9%), Prunus mume tea(60.1%), and Prunus mume Jjangajji, or sliced vegetables preserved in soy sauce or hot pepper paste(46.3%). The rates of intake experience on another PFPM were relatively very low, and PFPM consumers in Daegu and Gyeongbuk areas were very limited. As for the prospect of Prunus mume processed food consumption, 48.8% and 46.7% of the respondents expected that it would remain in the current condition and would increase respectively. Moreover, 62.8% of the respondents said that they would purchase new PFPM satisfying such requirements above, which suggests that producing new PFPM is very positive.

• Agribusiness and Information Management
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• 제11권2호
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• pp.25-34
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• 2019

Poultry is one of the three major meats in Korea and is a representative source of protein. The annual per capita consumption of chicken has been showing steady growth trends, with an increase of approximately 89% in 2018 compared to that of 2005. In this study, we investigated the domestic chicken production and consumption, and conducted an overall study on the domestic chicken industry. By using consumer panel data, we analyzed the characteristics of consumers buying chicken. Specifically, poultry was categorized into two types: traditional raw chicken and processed chicken, which emphasizes convenience. The purchase of raw chickens has generally been on the decline. From these, however, the proportion of native Korean chicken and chicken cuts is on the rise. Processed chicken, on the other hand, continues to grow, especially online. After examining the consumption characteristics of consumers who buy chicken, it was found that the purchase share increased with increasing age of native Korean chickens, whereas the purchase share increased with decreasing age of processed chicken. Based on these results, we confirmed that it is necessary to establish differentiated marketing and promotion strategies for each consumer target for the growth of chicken market.

• 한국조리학회지
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• 제23권3호
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• pp.123-136
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• 2017

This study aims to understand the influence of employees' perceptions of organizational politics (POP) on organizational silence (OS) and turnover intention (TI) in the foodservice industry and to verify the moderating effects of departments (food & beverage and kitchen) in the relationship among the POP, OS, and TI. Based on a total of 313 useful samples obtained for the empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 2 hypotheses using the AMOS program. The hypothesized relationships in the model were tested simultaneously by using a structural equation model(SEM). The proposed model provided an adequate fit for the data, $x^2=349.889$ (p<0.001), df=100, CMIN/DF=3.499, GFI=0.882, NFI=0.880, CFI=0.911, RMSEA=0.089. The model's fit, as indicated by these indexes, was deemed satisfactory, thus providing a good basis for testing the hypothesized paths. The results of SEM showed that foodservice employees' POP had positive impacts on the defensive silence (DS) and acquiescent silence (AS). In addition, DS and AS had a positive influence on TI. The department (food & beverage and kitchen) was found to have a partial moderating effect in the relationship between POP, OS, and TI. Based on the research findings, we discussed the practical implications and suggestions for the future research.

• Nutrition Research and Practice
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• 제10권6호
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• pp.590-596
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• 2016

BACKGROUND/OBJECTIVES: The purpose of this study was to examine whether plasma lipid profiles are affected differently by snack kinds with equal calorific values. SUBJECTS/METHODS: We compared a Korean traditional confectionery (dasik) with Western confectionery (cookie) in this regard. Controlled cross-over study consisted of two 3-week snack intake phases and for separating, a 2-week washout period (3-2-3) was carried out with 30 healthy women aged between 40-59 years old. Brown rice based Korean traditional confectionery and wheat flour based Western confectionery were used. The participants consumed either dasik or cookie every day for 3 weeks, providing 93 kcal a day. RESULTS: The total cholesterol (TC) in the dasik group had decreased significantly after 3 weeks (P < 0.05). Furthermore, in the dasik group, reduction in TC and low-density lipoprotein-cholesterol were greater than those in the cookie group (P < 0.05). CONCLUSIONS: Prioritizing functional snacks like dasik improves plasma lipid profiles; this may be useful information for individuals who cannot refrain from snacking.

• 한국식생활문화학회지
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• 제29권6호
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• pp.511-518
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• 2014

This study was conducted to investigate the degree of practice of dietary behavior and dining out in accordance with intake of sodium among male and female adults aged 20 years or older residing in the Seoul Metropolitan area or Chungcheong Province. A total of 530 copies of the questionnaire were distributed from May to July, 2014. The SH group who responded that they eat a lot of sodium constituted 30.6% (158 people), followed by the SM group who responded that their sodium intake is about average at 55.7% (288 people) and the SL group who answered that they do not eat much sodium at 13.7% (71 people). Those in the SL group showed positive results for dietary behavior patterns. The SL group showed the lowest rate in terms of how often they eat harmful foods, including processed foods, sweet foods, salty foods, or food with high animal fat content such as pork belly. Positive results among the SL group were prominent in terms of avoiding over-drinking, regular exercise, and nutritional knowledge, indicating greater health management. The distribution of each group in terms of self-perceived sodium intake showed significant differences across age, gender, and household income in terms of frequency of fast food intake, regularity of meals, purchase of foods with consideration of sodium amount, frequency of missed meals, balance of food intake, and health management habits.