• 급식외식위생학회지
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• 제4권2호
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• pp.42-47
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• 2023

The FoodTech industry has been developed with the rise of start-up by using AI, big data, robotics, biotechnology. In addition, sustainable development is more important with the trend of population growth, aging, and climate change. We investigated the impact of FoodTech on the foodservice industry with the cases of the global and domestic companies. The technology of AI, IoT, blockchain, robotics, automation systems are widely used to improve food safety and hygiene while as the use of diagnostic biomarkers such as blood or DNA, digital platform and app, and AI-based solutions are used in the field of personalized nutrition. With the expand of FoodTech in foodservice industry, the competencies that the managers need to develop include understanding technology, resource management, self-development, work ethics, problem-solving, and communication, therefore the support of the related education and training is required.

• 대한영양사협회학술지
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• 제11권4호
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• pp.462-472
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• 2005

College and university foodservice dietitians have to be competent for playing a role as the future food service executive as well as the present foodservice administrator in the promising foodservice industry field. The study conducted a survey to examine training needs corresponding to educational contents for the purpose of helping them acquire a new knowledge related to self-development and duty through educational training. The results of this study suggested that training needs were differed by general characteristics of dietitians, operational characteristics of food services, and training subjects. A future study should develop systematic training strategies for dietitians.

• 한국조리학회지
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• 제3권
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• pp.57-81
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• 1997

Recently foodservice industry marketing environment changes rapidly and the qualitic change of demand is accelerated from high growth phase to low growth on industrial environment. To actively competely with the foreign brands that runs with the developed management skills and enough fund, the domestic should classify the customers first and develop the menu. To introduce the modern management technique to pursue the management utility by establishing the market segmentation forcusing the target market and discriminating strategy of menu and service. The method of this study is focused on the changes of foodservice industrial environment and alternatives.

• 동아시아식생활학회지
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• 제27권2호
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.

• 한국식생활문화학회지
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• 제14권5호
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• 한국식생활문화학회지
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• 제8권3호
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• pp.217-230
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• 1993

This study was conducted to evaluate the industry foodservice management practices in Pusan Kyeung Nam provinces and to suggest the guideline for the effective foodservice management. Questionnaire survey method were used in this study. Questionnaire were administered to 307 dietitians in Pusan Kyeung Nam. Data were analyzed for frequency, percentage, and ${\chi}^2-test$ using SPSS-X Package. The results are as follows: 61.7% of industry foodservice establishment serviced foods over three times a day and 18.0% of them were less 500 won in the cost of food. 64.5% of the dietitian had less 3 years experiences, and they are not fully performed the effective management in nutrition education, job design and utilization of standardized recipes. Equipped facilities in surveyed foodservice operations were assessed as the insufficient condition, especially, efficient facilities such as a cutting machine were scarcely make up.

• 한국조리학회지
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• 제14권3호
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• pp.165-177
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• 2008

Knowledge of involvement, brand awareness, and their roles in shaping consumer behaviour are crucial for designing marketing strategies for an organization. The purpose of this study is to analyze the differences in foodservice brand awareness and information sources based on the involvement level of college students. In order to accomplish the purpose of the study, 300 college students who live in Yeungnam area were selected as its samples using quota sampling. A final sample of 282 responses was deemed usable and analyzed. The findings are as follows. First, the results indicated a significantly higher foodservice brand awareness of high involvement subjects than of low involvement subjects except fast food brands. Second, it was found that high and that of low involvement subjects utilized different information sources to satisfy their information needs regarding foodservice brands.

• 식품보건융합연구
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• 제9권6호
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• pp.21-26
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• 2023

Purpose: This study aims to explore how the modern foodservice industry reflects consumers' rapidly changing taste preferences and health consciousness. In particular, it looks at how companies such as Yakult Korea are expanding their business to meet diverse consumer demands and how traditional and exotic tastes are driving the growth of the sauce market. Research methods: this study was conducted through market analysis, consumer behavior research and case studies. Sales data, consumer purchasing patterns and product development strategy case studies of sauce products in domestic and global markets were investigated to analyze the impact of taste and health harmony and storytelling on brand value. Conclusion: The foodservice industry is meeting consumer expectations for health and taste harmony by developing innovative products that satisfy the senses and adopting marketing strategies through strong storytelling. The success of exotic sauce products in particular reflects consumers' desire for diversity. Implications: the findings suggest that the foodservice industry must continue to innovate to meet consumers' health and taste expectations. They also reveal that product storytelling plays an important role in enhancing brand value. This requires a strategic approach to long-term brand growth and market differentiation. Companies need to reflect these changes in consumer buying behavior.

• 농촌지도와개발
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• 제21권2호
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• pp.57-80
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• 2014

본 연구는 인적자원관리가 매우 중요한 외식업에서 상사의 서번트 리더십이 조직구성원의 동료에 대한 신뢰와 협력간의 관계에서 어떠한 영향을 미치는지에 대해 연구를 진행하였다. 이러한 점에 주목하여 본 연구에서는 외식업의 조직관리를 향상시킬 수 있는 원인변수인 서번트 리더십에는 어떤 요인으로 구성되어 있는지 살펴보았다. 이러한 시도는 외식업의 인적자원관리에 있어 중요한 의의를 지니고 있으며, 특히 새로운 인적자원 관리방안이 절실히 필요한 시점에서 기존의 외식업 연구와는 차별화 된 서번트 리더십 연구를 진행하였다. 본 연구의 조사대상은 서울지역의 패밀리레스토랑, 패스트푸드업체 및 대형식당 등 외식업체에 근무하는 조리사로 선정하였다. 조사기간은 2014년 1월 4일부터 약 3일간 조사원에게 직접방문을 하도록 하여 조사를 실시하였다. 설문지는 총 200부를 배포하여 이 중 불성실하게 응답된 설문지는 제외하고 최종분석에 사용된 설문지는 191부였다. 결론적으로 조직에서 수적으로나 질적으로 리더십이 차지하는 비중은 늘어나고 있으며, 효과적인 리더가 조직성패의 열쇠를 쥐게 되고 리더들이 조직의 인적자원관리에 미치는 영향이 커짐에도 불구하고, 외식업에서는 지금까지 한정된 리더십 연구에만 초점을 맞추어 왔다. 그러므로 서번트 리더십의 연구를 계기로 외식업에서는 새롭고 다양한 리더십에 관한 연구가 활발하게 이루어질 것으로 기대된다.

• 한국콘텐츠학회논문지
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• 제13권6호
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• pp.481-495
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• 2013

본 연구는 외식산업 창업속성이 고객지향성 및 창업성과에 미치는 영향을 알아보는데 목적을 갖고 서울지역에 소재하고 있는 외식업체의 5년 이상 창업자 300명을 대상으로 2013년 2월 1일부터 28일까지 설문조사 후 SPSS v. 17.0 통계 패키지 프로그램을 활용하여 분석하였다. 분석결과 첫째, 외식산업 창업속성이 고객욕구이해에 미치는 영향을 검증한 결과 창업자금, 창업입지, 창업시설, 창업상품이 고객욕구이해에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 외식산업 창업속성이 고객관계에 미치는 영향을 검증한 결과 창업자금, 창업시설, 창업상품이 고객관계에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 고객지향성이 창업성과에 미치는 영향을 검증한 결과 고객욕구이해, 고객관계가 창업성과에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 이같은 결과는 외식산업의 창업에 따른 창업자금, 입지, 시설, 상품요소가 중요하고, 고객지향적인 고객욕구의 이해와 관계밀착이 종국적으로 성과로 나타나 장기적으로 안정된 경영을 뒷받침해 주는 요인임을 시사한 것으로 볼 수 있다.