• Culinary science and hospitality research
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• v.17 no.2
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• pp.51-73
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• 2011

Companies are required to invest in numerous intial marketing costs for establishing brand power, thus, many companies in the foodservice industry are increasing their budgets on communication to strengthen their own brand equity components such as brand recognition, brand royalty, perceived quality and associated image using mass media that has not been used before. For this study, 617 samples were analyzed by such analytic methods as a frequency analysis, cross-tabulation, a factor analysis and a reliability analysis for validity, and a confirmatory factory analysis, a model adequacy evaluation, and a path analysis using AMOS 17.0. The hypothesis verification by the AMOS analysis has revealed that all hypotheses positively influenced contract foodservice brands, and the brand recognition of a university contract foodservice company has an impact on sincerity and refinement. Therefore, positive brand image formation encourages strong brand establishment between a university contract foodservice business and customers, and this study strongly suggests continuous further studies about constructing a positive brand image.

• Nutrition Research and Practice
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• v.10 no.4
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• pp.424-432
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• 2016

BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared to other countries. Thus, this study was performed to investigate the overall perception of allergenic food labeling and its practice level in food manufacturing company employees. SUBJECTS/METHODS: The survey was administered to food safety employees and food development teams at food companies located in metropolitan areas. A total of 399 (93.8%) valid samples were used in the final analysis. Statistical analyses, including Frequency Analysis, t-test, Anova, PCA (Principal Component Analysis), and Pearson Correlation Analysis using SPSS ver. 21.0, were performed. RESULTS: The correct answer rate in the analysis of allergy-related knowledge level ranged from 15.0% to 89.7%. Analysis of differences in allergy-related perception by knowledge level showed significant differences in introduction of a food recall system, strengthening of relevant laws and regulations, content labeling, description of substitutional food, and differentiated package by age. CONCLUSIONS: It can be concluded that labeling of allergenic foods should be made easier and more convenient for checking by employees, developers, and consumers, and it is necessary to provide contents through the development of publicity, guidelines, or APP along with labeling.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.193-204
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• 2008

The purpose of this study is to research about the relation between high-involving work system and organizational commitment of kitchen employees in food-service industry as one of the performance variables. For this research, a survey was done based on the people living in Seoul. Total 451 copies of questionnaire were distributed from $2^{nd}{$ April through $30^{th}$ in 2007. The collected data were used in analyzing frequency and factor through SPSS 14.0 and equation model LISREL 8.30 statistical package. The findings of this research are as follows: First, high-involving work system had a positive effect on self-leadership(t=5.85) and job satisfaction(t=3.71) but a negative effect on organizational commitment (t=0.76). But the final effect shows a positive result with job satisfaction as a mediating variable(t=5.99). Self-leadership had a positive effect on job satisfaction(t=9.51) but a negative effect on organizational commitment(t=0.91). This study suggested a desirable work system of organizational commitment for the improvement of productivity in foodservice industry. The concern and efforts of managers and executives to improve work environment for kitchen employees help to make quality better and improve the performance of a company with customer satisfaction.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.553-564
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• 2006

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.133-144
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• 2004

The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.214-224
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• 2004

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected, 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1-2 times a week and slightly over the 1/4 of residents (26.4%) did so 1-2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1-2 times a week. Respondents with 1-2 million won of monthly income (46.4%) ate out 1-2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000-8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.46-57
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• 2012

This study aims to analyze how the perception of a food purchasing system affects non-financial performance and job satisfaction among the kitchen employees of contract foodservice companies in Taegu Gyeongbuk area. By a convenience method, 197 copies(85%) out of 230 copies of the questionnaire were used for analysis. For data processing, the SPSS WIN Version 14.0 statistical package program was used and the frequency analysis reliability analysis, factor analysis were conducted so the hypothesis was verified through the multiple regression analysis. The results are as follows: First, the perception of a food purchasing system affected job satisfaction as a whole, which was significant in food ingredients management factors of sub-hypothesis1-2. Second, the perception of a food purchasing system affected non-financial management performance, which was significant in food ingredients management factors of sub-hypothesis2-2, and food ingredients supply and demand factors of sub-hypothesis2-3. Third, job satisfaction affected non-financial management performance of a company as suggested by hypothesis 3. From these results, it was found that kitchen employees' perception of a food purchasing system can induce their positive attitude, which exerts positive effects on business performance.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.312-323
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• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.130-130
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• 2003

선진국에서 보편화되고 있는 급식위탁경영이 최근 국내급식산업 분야에서는 단체급식 시설의 급식업무를 전문적으로 위탁받아 경영하는 위탁급식 전문업체가 등장하여 학교급식, 병원급식, 사업체급식 부문에서 활발히 시장을 확대하며, 업체의 수도 급속히 증가하고 있다. 이와 같은 단기간 내의 성장과는 달리 국내 단체급식 및 위탁급식 관련 제도는 지극히 미비하며, 단체급식의 각 부문은 각각 다른 법령에 기초하고 있고 위탁급식업체와 관련된 법적 기준은 전무한 실정이다. (중략)