• Proceedings of the KSCN Conference
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• 2005.04a
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• pp.153-153
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• 2005

• Culinary science and hospitality research
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• v.18 no.2
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• pp.82-90
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• 2012

This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.

• Journal of Nutrition and Health
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• v.32 no.7
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• pp.821-826
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• 1999

The purpose of this study was to identify the attitudes of non-commercial foodservice dietitians toward hiring older workers who are over fifty-five years of age. Questionnaires were sent to 600 members of Korea Dietitians Association who are working in Seoul, Korea, Data from 233 usable responses were analyzed using the SAS package program. The study showed that dietitians do not have a favorable perception of hiring older workers. Dictitians responded older workers have more serious accidents than younger workers(under age 30). In addition, they think than older workers are harder to train, find it more difficult to adapt to adapt to new ways of working, and are slower in their work. On the positive side, the response did show that dietitians realize that older workers are not absent from work as frequently than younger workers and that they are more cooperate than younger workers. The data also showed that those dietitians who had more positive experience with older workers also perceive the workers in more positive way than those dietitians that have had a negative experience with older workers(p<0.001). Finally, dietitians who are working in industrial foodservice showed more positive attitudes toward older workers than the dietitians who are working in hospital and school foodservice(p<0.01).

• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.43-53
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• 1995

The foodservice operation in SEVERANCE dietetic department was assessed to evaluate and improve the foodservice quality product in and served. The survey questionnaire consisted of the general background / its evaluation of quality / sanitary condition / patient's taste. The survey has been done since 1987. The following results are based on the survey done on the July second, 1994. It was done for every patient and the percentile of data collection was 80.8. All data were analyzed through Chi-square, t-test, ANOVA, Correlation, Multiple Regression(ENTER). The results are as follows 1. Patient's perception, variety in fooditems, food's temperture was not bad'. 2. The intake of meals was 60-65% for meat, 65-70% for vegetable, and 50-55% for kimchi. Bad appetite(30.2 %), poor displays of food( 13.2%), and lack of variety of fooditems were responsible for the residue. 3. Foodservice and sanitary condition were excellent. 4. The patient's demend for nutritional deucation was high though only a few(7.6%) were educated. 5. Patients' satisfaction with the department was significantly(p<0.001) different from that with other medical department. 6. Patient's satisfaction was influenced and determined by menu's variety, sanitary condition, age, length of stay and food's temperature.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.31-56
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• 1999

Culinary department of college may gradually becoming up to the center of food science with the growing of the foodservice industry in the Korea. Espcailly, culinary department of hotel is expected to be the popular job by opening Cook Law. According to the change of perception on the culinary job, culinary department of college has to change from nonpopular department to popular department. From the view of these changes, this study analyzes the curriculum in culinary department of college which hotel and foodservice industry desire. curriculum in culinary department of college can be consist of various teaching objectives, teaching contents, and teaching styles. But curriculum must be consist of teaching objective, teaching content, and teaching style which hotel and foodservice industry desire. This study measured on the response of the hotel and foodservice industry on the curriculum in culinary department of A college. Based on the measuring, this study presented the suggestions on the curriculum as follows. First, to provide the information on the selection of new employee in the hotel and foodservice industry. Second, maintenance and inprovement of teaching objective, teaching content, and teaching style. Finally, on the basis of this study, the careful studies on the curriculum development in culinary department of college have to be followed in the future.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.780-788
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• 2007

The purpose of this study was to investigate the perception and preference for Korean Kimchi in Singapore. A questionnaire was answered by both male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results were as follows : the nationality of Kimchi as Korean was given by 86.9% of the participants, and 48.7% had eaten Kimchi. For their perceptions on Kimchi, the highest answer at a mean of 3.95 was 'Kimchi is a good side dish with cooked rice'. It was significantly different than 'Kimchi is delicious'(M=3.14, p<.05). In the evaluation of different kinds of Kimchi, taste was highest for anchovy dachi Kimchi(M=5.50) on the fourth day of fermentations, and overall acceptability was also highest for the anchovy dachi Kimchi(M=6.18) on the fourth day(p<.001). In the sensory evaluation by Kimchi use, the best taste was in the order of Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.67), and the order for overall acceptability was Kimchi Salad(M=6.10), Kimchi Bacon Roll(M=6.00) and Kimchi Croquette(M=5.92).

• Journal of Nutrition and Health
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• v.32 no.8
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• pp.967-973
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• 1999

The purpose of this study was to analyze sensory evaluation, to assess visual serving size and plate waste estimates of daily menu, and the identify customer expectation, perception and satisfaction. Questionnaires of sensory evaluation, serving size and were waste were developed and hand-delivered to 2,520 people. A total of 2,255 questionnaires were usable: a 89.5% response rate. Customer satisfaction questionnaires were handed out to 700 customers: (100 each at seven operations). A total of 551 were returned completed (78.7%). The data was analyzed using the SAS package program for Descriptive Analysis, t-test and ANOVA. The result of sensory evaluation showed that 'taste' was 3.20, 'freshness' 3.17, 'temperature' 3.25, 'texture' 3.15, 'appearance' 3.12, 'overall evaluation' 3.21, so these were little higher than 「normal」, that is 3.0. There was positive correlation among 'taste', 'freshness', 'temperature', 'texture', 'appearance' and 'overall evaluation'(p<.001). Serving size score was 2.97 and plate waste was 4.87, thus plate waste percentage was about 22-33%. As the result of customer expectation, perception and satisfaction of menu quality, characteristics. Customer satisfaction was defined as the difference expectation and perception and customer perceptions in theis survey were lower than expectation, thus this result implied customers dissatisfied in all menu quality characteristics. IPA analysis showed that 'diversity of menu selection' and 'menu price' was included in A area 'Focus here'.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.486-495
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• 2009

The purpose of this research was to investigate whether the perception of KPIs by restaurant managers from financial and non-financial perspectives was affected by BSC implementation. The perceptions that were examined were importance, adoption, performance, and utilization of KPIs. We surveyed managers from multinational restaurant chains that were adopting BSC and those that were not. From a non-financial perspective, the difference in perceived importance between BSC adopted firms and firms that did not adopt BSC was significant. The managers of BSC adopted firms perceived KPIs more seriously than the others. Secondly, according to the managers' working experiences, the difference of perceived utilization in the internal business process perspective was significant between BSC adopted firms and firms that did not adopt BSC. In addition, from the learning and growth perspective, the difference in perceived adoption and utilization between the two groups was significant. Finally, in the BSC adopted firms, the perceived importance of the managers affected the other perceptions like adoption and utilization from both the financial and non-financial perspectives.

• Journal of Nutrition and Health
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• v.39 no.2
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• pp.192-200
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• 2006

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.