• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.329-338
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• 2012

The purpose of this study was to explore consumers' perceptions and satisfaction of Makgeolli in Daejeon. The study examined the perceptions of consumers of a number of Makgeolli characteristics. A total of 199 respondents provided information regarding their perceptions of Makgeolli. Exploratory factor analysis showed that six factors of consumers' perceptions toward Makgeolli were: delight, harmony with food, atmosphere, health /tradition-related, self-fulfillment, and emotion. Examining the effect of each factor on Makgeolli satisfaction showed that delight had a negative relationship with satisfaction while harmony with food and health/tradition-related showed positive relationships. Atmosphere, self-fulfillment, and emotion did not impact satisfaction. Comparisons of the eleven attributes using t-test between Makgeolli and alcoholic beverages showed significant differences in six attributes: creating a special dining ambience(p<0.001), socializing(p<0.001), enhancing the taste of food(p<0.001), satisfying thirst(p<0.01), esthetic(p<0.01), and stylish(p<0.001). Most of the places where Makgeolli was consumed were traditional bars(53.4%) and Korean restaurants(29.1%). In order to make Makeolli as a global beverage further studies regarding Makgeolli purchasing motivation, satisfaction, consumer characteristics should be studied.

• The Korean Journal of Community Living Science
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• v.26 no.1
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• pp.63-74
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• 2015

A food allergy is described an adverse immunological reaction to a food item. It is increasingly common problem among infants, children, teenagers, and adults worldwide. This study examines food allergy knowledge, attitudes, practices, and health consciousness among college students studying food and nutrition and childhood education. A total of 235 food and nutrition and childhood education college students participated in the survey. According to the results, 41.3% of the respondents were aware of legal obligations associated labeling food items for food allergy; 14.0% were diagnosed with food allergy by their doctor; and 10.2% knew about food allergy symptoms. Food and nutrition students were more knowledgeable than childhood education students. The mean for food allergy attitudes was 4.22, and the score for food and nutrition students was higher than that for childhood education students. The mean for food allergy behaviors was 2.16, and the score of food and nutrition students was higher than that of childhood education students. The importance of food allergens was significantly higher than performance. These results suggest that, to improve the management of food allergies in foodservice operations, education programs regarding food allergies should be provided food and nutrition and childhood education students.

• The Korean Journal of Community Living Science
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• v.18 no.2
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• pp.313-321
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• 2007

The study examined the level of understanding and satisfaction of parents who should receive the food materials and monitor the food service, and would provided the basic data for more desirable school feeding system. The analysis was based on the participation level in materials receiving and food service monitoring, condition of equipment, knowledge about materials and the opinions about monitoring education. 160 monitors out of Daejeon primary schools were used and 60% of them were in the age of thirties and the others were in forties. Equipment condition for material receiving was good and most of the monitors were familiar with the ways of using the machines. Difficulties of material receiving were found in meat(65.6%) and sea food(21.9%), and the ratios of activities and the intention to participate in monitoring education were high with 25.0% and 72.5% respectively. Most of the monitors thought sanitary conditions of food materials(100.0%) and delivery persons(96.9%) were very good or good. And 90% of the respondents changed their perception of school food service positive after monitoring. In conclusion, most of the parents wanted to participate in the monitoring and material receiving actively and showed great willingness to receive monitoring education.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.5
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• pp.690-702
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• 2009

Mandu has become more increasingly essential and popular. Various types of Mandu are on saleavailable for purchase and are receiving good response from customers. This study explored the buyers' perceptions and their usage behaviors regarding to Mandu. The results showed the followings: 1) The respondents considered Mandu a snack rather than a meal. 2) The perceptions of a meal were different by gender, age, annual income, and number of children. 3) Respondents frequently have consumed frozen Mandu more than handmade Mandu and the type of Mandu consumed differed by age, marriage, occupation and annual income. 4) Respondents generally preferred meat to vegetable for as the stuffing in Mandu and favorite stuffings differed by gender and age. 5) The 'snack factor' was the highest purchasing motive among three factors including 'meal', 'economy' and 'snack' factor. 6) The derived factors for Mandu purchasing attributes were 'safety', 'loyalty/practicality' and 'storage' factor. 'Loyalty/practicality' represented the highest among them and each purchasing attribute differed according to gender, marriage and annual income.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.481-489
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• 2012

This study examines the effects of restaurant attributes on customers' perceptions of price and brand reputation. Four restaurant attributes were used to represent restaurant quality. Multiple regression was conducted to measure the relationships between the four restaurant attributes and price and brand reputation. Further, an independent T-test was used to compare differences between perceptions of locals and tourists with regard to restaurant quality under two categories (price and brand reputation) after they selected a restaurant. Results of this study revealed that residency did not have a significant impact on customers' perceptions of price or brand reputation, whereas restaurant attributes did have an impact. Taste was a predictor of perceived price, whereas service and atmosphere were predictors of brand reputation. In addition, comparison of restaurant attributes between locals and tourists showed that sanitation and service were significantly different in accordance with price and atmosphere, whereas taste and service were significantly different in accordance with brand reputation. Locals showed higher means for each restaurant attribute compared to tourists.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.538-547
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• 2005

Customer needs in food service industry is not only demanding high quality product(food), but also high quality service. Therefore, how to provide high quality service based on customers expectation, and how to design the service systems by food service industry or restaurants are important task. This study is service quality of Korean restaurant customers, it aims analyzes factors influences service quality of food service industry based on the perception of pork-belly specialty restaurants customers. It is expected that there is significant difference according to gender concerning level of satisfaction in service quality of food service industry as a result of analyzing the level of satisfaction for frequency of eating out relatively to the purpose of eating out, and researching the level of satisfaction for service quality of food service industry after visiting the restaurant. Based on such results, solutions that can cope with social, cultural and economical environment of food service industry are suggested. Selection of food service business, samples, and purpose of eating out, which are limits of this study, needs to be studied continuously in the future after diversifying and segmentation.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.229-235
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• 2018

The Breakfast Club of the Seoul Metropolitan Government aims to provide breakfast and nutrition education to students who require need breakfast. This study was conducted to explore the experience of changes at the individual and environmental levels among high-school participants of the Breakfast Club. The qualitative data were collected from 20 high school students (10 boys and 10 girls) via a focus group interview at each school. Experienced improvement and suggested future tasks from the experience of the Breakfast Club were categorized at three levels (themes): personal factors, school environmental factors, and home environmental factors. The health belief, knowledege, awareness, and perception of effects of the participants showed improvement but the personal barriers need to be improved. At the school level, peer influence and school food policies were improved but some aspects of availability and accessibility for breakfast, and social norms need to be improved. The factors related to the home environment, such as family influence, and availability and accessibility for breakfast were better after the program. The Breakfast Club changed not only personal behaviors but also the family and school environments.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.246-260
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• 1998

The purpose of this study was to investigate perceptions and uses of Korean festive foods by dietitians in elementary school food service. Questionnaires were distributed to 217 dietitians in Seoul (117) and Inchon(100), Statistical data analysis was completed by SAS package program Results were as follows ; 1. Most dietitians (89.8%) who answered the inquiry had knowledge about korean festive foods. 2. Most respondents applied Korean festive foods to their menu planning. 3. More than 85% of respondents used festive foods, especially Ddukguk, Mandu, Yaksik, Yukgaejang, Galbiggim, Tangpyungchae, Patjuk, among the 43 kinds considered for their menu planning. 4 The higher the perception of traditional foods, the more the respondents applied them to their menu planning, especially Injulmi, Shikhae, Yaksik, Bamchoe, Jeongpyun, Kalkuksu, Torantang, Hobakgigim, Namul. 5. Respondents got information sources about traditional foods from books, school, home, massmedia, and etc, in the order. 6. Most respondents (88.3%) wanted to simplify festive foods' cooking method or standardize the recipes. 7. On the necessity of education about festive food for children, 81.5% of respondents and festive foods were considered to be cultivated and developed to uphold the Korean traditional dietary life.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.283-290
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• 2014

The present study was performed to obtain data that could be used to popularize yakju(Korean traditional rice wine) by surveying how well rice wine goes with pairing foods. The survey was given to 302 men and women living in the Seoul and Gyunggi areas and work in the food service industry. The Jeon group, Gui group, Jeongol and Jjigae group, Pyeonyuk and Bossam group, and Muchim group were selected as menu items that go well with available rice wines. The survey aimed to identify foods that go well with four rice wines with different sensory characteristics. The survey results showed that both men and women replied that rice wines with Nuruk aroma and Nuruk taste go well with the Jeon group, rice wines with sour and flower aromas and common characteristics go well with the Muchim group, and rice wines with sweet and fruit tastes go well with the Muchim group. However, men and women had different opinions on rice wines having ginseng, soil, and herbal medicine aromas. Men replied that such rice wines go well with grilled meat, whereas women replied that these rice wines go well with Pyeonyuk and Bossan groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1293-1300
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• 2001

We surveyed dietitians'perception on usage of cook/chill vegetables, The questionnaires were distributed to 245 dietitians working in elementary schools and other institutions in Busan area. According to the survey, 75.9% of the dietitians perceived that minimally processed ready -to-use vegetal)toes would be helpful for the institutional foodservice They answered that problems of vegetable usage in the foodservice mainly come from long preparation time (45.4%), a large quantity of leftover (13.1%), and a high ratio of disuse (16.0%). Degree of preparedness from raw vegetables was highest for garlic, and was in tile order of platicodcm, onions, carrots, Potatoes, Korean cabbage and radish.40.9% of the dietitians answered that it was necessary Ic develop cook/chill vegetables in their institute restaurants. The high career group ( >6 yrs.) was, however, significantly (p<0.05) negative against the use of cooHchill vegetables. The dietitians were expecting that developing cook/chill vegetables would save cooking time and processes (4.43/5.00), and reduce waste (4.53/5.00) greatly. They also estimated that focal hygiene and quality would be improved, and labor cast be reduced moderately. On the other hand, they thought that the cost of flood would not be reduced.