• Korean journal of food and cookery science
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• v.29 no.4
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.33-46
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• 2011

This study is concerned with the effect of a brand symbol of a family restaurant on brand image, preference, and purchasing intention. With regard to analysis methods, the study carried out a reliability test and a validity test concerning a precedent research concept, ahead of verifying the hypothesis by using the SPSS Ver. 16.0. Also, the study conducted a frequency analysis, technical analysis, exploratory factor analysis, and regression analysis for verifying the hypothesis. As a result of the research, regarding a brand symbol as a visual symbol, three factors including a functional factor, a value factor, and an aesthetic factor were extracted, and of them, the functional factor and an aesthetic factor were discovered to influence of the brand image and preference which affected purchasing intention. In addition, consumers preferred a logo type that includes a company name or a brand name rather than a picture or a mark type of a symbol regarding a brand symbol, and they answered that outdoor advertising would raise awareness more than TV advertising. Based on these results, using a logo type symbol and the mix of outdoor advertising and TV advertising should be considered for brand launch.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.165-175
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• 2012

Investment in training by a company can lead to the retention and motivation of its valued staff and promote high self-fulfillment by providing career development. The objectives of this research were (a) to test the perceived satisfaction with a training based on respondents' socio-demographic characteristics, (b) to investigate training motivation factors affecting employees' training satisfaction, (c) to assess how training motivation factors affect the employees' satisfaction, and (d) to indicate the relationship between training satisfaction and the employees' job satisfaction. Additionally, by developing an employees' training motivation model and conducting multiple regression analysis, two types of motivation factors, intrinsic motivation and extrinsic motivation, were shown to be positively related to employees' training satisfaction. Subsequently, this employees' training satisfaction was a significant determinant factor for improving job satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.801-808
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• 2006

The purposes of this study were to measure customer orientation of dietitians engaged in contract foodservice management companies, and to examine the impacts of personal characteristics and organizational characteristics on the customer orientation of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract foodservice management companies, including 4 major companies, in Seoul and Gyeonggi areas. A total of 187 (81.3%) questionnaires were used for analysis, and statistical analyses were conducted using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average customer orientation score of the dietitians was 3.77 (SD=0.40) and it seemed that most respondents evaluated themselves as customer-oriented. Further analyses revealed significant differences in customer orientation among different position (p<0.05) and payroll (p<0.01) groups.'Type of menu' also affected the customer orientation (p<0.01). Overall, it is needed to design efficient training programs that improve service skills and customer orientation of dietitians, and the understandings on variables affecting customer orientation would help it.

• Management & Information Systems Review
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• v.39 no.1
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• pp.59-74
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• 2020

The purpose of this study was to examine how consumers think about the company's sustainability management activities and whether the company's perceived sustainability activities affect corporate trust and purchase intention. The results of the verification of the research hypothesis to be verified in this study are as follows. First, it was confirmed that corporate sustainability management is specifically classified into economic, social and environmental activities. Second, it was confirmed that corporate sustainability management activities have a positive effect on the corporate trust perceived by consumers. Specific influence relationships are as follows. Firm economic activity does not have a significant effect on corporate credibility, but social and environmental activities have a positive effect on corporate credibility. Third, it was confirmed that the company's sustainability management activities had a significant effect on consumer's purchase intention. Specific influence relationships are as follows. While economic and social activities of firms have a positive effect on consumers' purchase intentions, environmental activities have not been shown to have a significant impact. Fourth, it was confirmed that corporate trust perceived by consumers had a positive effect on purchase intention. It is judged that the results of this analysis are presented to corporate managers. In the process of establishing a company's management strategy, it is to confirm that the efforts of sustainable management activities are activities that substantially help the company's stable growth and development.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.141-155
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• 2012

This study investigates social commerce purchasing to identify motivation and satisfaction after purchasing DDS(Daily Deal Service) and verify the moderating effects on DDS for useful information about social commerce of the foodservice industry. A survey was carried out from February 10 until March 3 in 2011, and a factor analysis and a reliability test was conducted to a total of 263 copies from the survey using SPSS 12.0. The proposed research hypotheses were verified through a multiple regression analysis and a moderated regression analysis. The results are as follows. First, among the social commerce factors, information quality and service quality had a positive(+) effect on buying motives while information quality and food quality had a positive(+) effect on post-purchase satisfaction. Second, as for DDS(Daily Deal Service) of a foodservice company, information quality, food quality and service quality were shown to play a moderating role for buying motives. Finally, as for DDS (Daily Deal Service), information quality, food quality and service quality were verified to play a moderating role for post-purchase satisfaction.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.110-135
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• 2010

The purpose of this study was to examine the effects of a mileage program on consumers' negative emotions and behavior when the program failed. To accomplish the purpose of this study, the failures in mileage programs were classified into three types(refusal, delay, reduced advantages) with two types of customers' commitment(affective and calculative), and an experimental design was used to verify the effect of customers' negative emotions on their negative behavior when the programs fail. A total of 600 university students in Seoul and Pusan areas were surveyed from 1st of Sept. to 30th in 2009. The result suggests that both consumers with affective commitment and those with calculative commitment felt negative emotions(regret, disappointment) when a mileage program failed. Consumers with affective commitment to a company are expected to give negative words of mouth to others. Also, consumers with calculative commitment to a company are expected to complain and give negative words of mouth to others.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.224-238
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• 2014

This study aimed to identify that the physical environment of a food service company has influenced on the perceived service quality, menu quality and customer satisfaction. To achieve the purpose of this study, it reviewed the theoretical background about the physical environment, the perceived service quality, the perceived menu quality and customer satisfaction. Moreover, this study conducted a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 275 regular restaurant customers at Busan area. The results of the empirical analysis were shown as follows. 1) The components of physical environment of a service company are the attractiveness, cleanliness, space & convenience and the ambient factor of physical environment. 2) For the attractiveness of the physical environment, cleanliness and the ambience factors of the physical environment have influenced on the perceived service quality and menu quality. 3) The perceived service quality has influence on the perceived the menu quality. 4) The perceived service quality and the menu quality have influence on the customer satisfaction.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.25-48
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• 2001

Since 1998 IMF economic crisis, hotel companys have made an operation innovation in generally to reinforce a competitive power. Never ther less, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of tie hotel very largely depends, Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.

• Journal of Nutrition and Health
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• v.44 no.1
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• pp.74-81
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• 2011

The purpose of this study was to investigate the sanitation management of school foodstuffs and the sanitation knowledge of delivery company workers. A questionnaire that identified employee's food safety sanitation management, knowledge, and practices was developed based on a review of the literature. The subjects consisted of 201 delivery company workers from 38 delivery companies in the Daegu and Gyeongbuk area. The workers were 30-39 years of age (41.3%) with 1-3 years of working experience (30.8%). Approximately 62% of the respondents were educated and had 1-2 years of food safety experience, 52.7% of the respondents delivered foodstuffs to two schools in the morning. The total score for delivery company worker sanitation knowledge was 3.75/7.00, which was low. The total mean sanitary performance score for factory workers was 4.58/5.00. They indicated that the most difficult part of the operation is delivering on time. Temperature management was another difficulty. In order to secure the best quality of school food to be supplied safely, the thorough sanitation education must be conducted to the school dieticians and delivery company managers.