• 한국식품조리과학회지
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• 제25권2호
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• pp.127-133
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• 2009

The aim of this study was to determine the optimum amount of waxy millet flour (WMF) to add to rice flour in the preparation of Sulgidduk (waxy millet rice cakes). According to the results, increasing the level of WMF in the formulation caused the moisture contents of samples to increase ($37.14{\sim}38.81%$). The L-value decreased with increasing additions of WMF whereas the b-value increased and the a-value did not differ by the addition of the flour. According to the mechanical evaluation results, hardness increased with increasing amounts of added WMF. Adhesiveness, cohesiveness, gumminess, and brittleness did not differ significantly and springiness was highest at the 30% level of WMF. From the sensory evaluation results, the 30% WMF samples received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 30% WMF added to rice flour.

• 한국조리학회지
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• 제2권
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• pp.209-235
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• 1996

This study assesses consumer's eating-out pattern for Foodservice industry in Korea. Foodservice industry has become increasingly important because many businessman are looking it difficult to develop successful business as a consequence of the rapid growth in Foodservice industry in Korea This exploratory study originally nation-wide surveyed a 1450 consumer over the country. A research was conducted from July 1, to July 10, 1996 using as its subject domestic consumer over the country. The data obtained from the returned questionnaires was coded and transcribed for statistical analysis. The Statistical Package for social science program (SPSS) was used for computer analysis of the data. Findings indicated the problems of management structures, managerial techniques, and laggard counter measure against the korean government's open-door policy for dining-out industry. It is found that taste, F/B price, atmosphere are considered important in choice of restaurant. And korean consumer think it is that restaurant location, physical, evidence, quality of service, Ads of mouth and cleanliness. With the importance of dining-out industry to the business, economic, and social development of korea, it is imperative to bridge this gap for sustained growth and development. Moreover, this study for advancement and improvement through concrete and multi-directional data collection and in-depth analysis of consumer's eating-out pattern realities is required.

• 한국조리학회지
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• 제10권4호
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• pp.96-117
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• 2004

The purpose of this study was to find relationship of satisfaction factors between franchisor and franchisee, and to examine the effects on satisfaction with franchisee in foodservice industry. Through the prior study, instrumental and relational factors were adapted as independent variables, and satisfaction variables were selected as dependent variables. The survey was administered to 346 franchisor possessing over 30 franchisees at Dae-gu metropolitan area, and analyzed by SPSS 10.0. The results of analysis were examined through the multiple regression analysis.

• 대한영양사협회학술지
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• 제23권2호
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• pp.129-142
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• 2017

The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.

• 한국산학기술학회논문지
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• 제11권10호
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• pp.3747-3755
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• 2010

본 논문에서는 산업연관 분석을 통하여 학교급식의 경제적 파급효과를 분석하였다. 본 연구의 목적을 크게 세 가지로 구분하면, 첫째, 각종 언론매체에 보도된 학교급식의 현황과 사례를 살펴봄으로써 학교급식의 파급효과를 알아보고자 하였고 둘째, 학교급식의 경제적 효과를 측정하기 위하여 친환경 학교급식의 성공사례로 알려진 전라남도 나주시 초등학교 급식비 자료를 이용하여 산업연관분석을 활용하였다. 마지막으로, 이러한 학교급식의 경제적 효과를 통해 향후 우리농산물의 학교급식 활용이 지역경제 활성화에 가져올 경제적 영향을 제시하고 향후 학교급식 정책의 수립 및 실행에 기초자료를 제공하고자 하였다.

• 한국조리학회지
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• 제7권3호
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• pp.13-34
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• 2001

The case which it contracts with the dynamic result measurement system when actual outsourcing evaluation measurement is composed and then one result standard between the service supplier and the user is set, which owns jointly the expense which is reduced from that or the benefit which is created from that is increasing In the conclusion, for outsourcing management strategy of domestic foodservice industry in order to succeed, first it is accurate and examined that for what and how outsourcing should be introduced and as a result, what kind of result can be raised from that result\ulcorner Food service industry should be outsourced if you want to make more many investment in better humane resources, food & beverage-goods-security and education to provide eating-out service out of various business in food industry. When considering the actuality of the domestic foodservice industry that time it is appropriate, it sees. The foreign-brand goods which is introduced in the country are being executing in the 1ink of part management strategy. One of the most influential factor of domestic foodservice industry's management pressure is overspent management expenses, Does the namely expenses preparation effect reach which degree\ulcorner what kind of method can most decrease these expenses\ulcorner Doing grows the success and failure of the Korean foodservice industry controls result with the fact that it will operate with a big variable sees. The background which the domestic foodservice industry should introduce inevitably the outsiurcing system is to develop continuously nation foodservice industry in the way of cost curtailment of food-material, a labor cost curtailment with efficient application and synergic effect like specialty manpower utilization. The kindred competitive enterprises gradually concentrate management resource to the point ability from the present point of view which is increasing and a strategy position they secure, to prepare a competitive power, what sees it is important national industry must prepare a new paradigm. It is important to measure the result based on sales accomplishment in operation system dimension, and it is more important to appropriately apply regard of the evaluation measurement

• Journal of Nutrition and Health
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• 제38권2호
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• pp.180-189
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• 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)

• 한국식생활문화학회지
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• 제31권4호
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• pp.339-347
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• 2016

With the interest on operational efficiency due to the rapid growth of food material distribution industry and food service industry, the study adopts DEA (Data Envelopment Analysis) model and examines to measure the technological, pure technical and scale efficiency those companies engaging in the food material distribution and food service business. As a result of analysis, the companies operating integrated business have relatively higher efficiency than those operating only food material distribution or food service companies while the result indicates that three efficiencies don't have significant difference depending on whether affiliated companies or not. In the results from the measuring by DEA.

• 한국생활과학회지
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• 제23권5호
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• pp.941-955
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• 2014

A price discount is one of the effective marketing means to get business profitability in a short period of time. Recently most of the foodservice enterprises in our country utilize a variety of discount methods such as affiliated cards, point cards, discount coupons, social commerce and/or event discount as their marketing strategy. Therefore, this research aimed to investigate customer satisfaction about discount methods provided by the foodservice industry and explore the moderate effect of the discount methods between customer satisfaction and loyalty. For data collection, both of online and offline questionnaire surveys were carried out, and a total of 871 responses were analyzed. As results, the respondents showed high satisfaction with the discount methods, and the discount methods had a positive moderate effect between customer satisfaction and loyalty.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.253-262
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• 2000

A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. $\ulcorner$Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food.$\lrcorner$