• 한국지역사회생활과학회지
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• 제17권1호
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• pp.67-77
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• 2006

This study was conducted to investigate the degree of visitors' expectation and satisfaction with foodservice qualities in the rural theme villages. The subjects were 210 participants in the rural theme villages of Gyeongsangbuk-do. The results of this study consisted of three major parts: sociodemographic characteristics, visitors' visiting behavior, the analysis of visitors' expectation and satisfaction. 98.8% of the subjects were accompanied by children and most respondents had the intention of revisiting. The foodservice qualities with the highest expectation scores were 'food freshness' (3.76 point) and those with the highest satisfaction scores were 'friendly employee' (4.14 point). According to the overall attributes, visitors' satisfaction was higher than expectation. 'Food taste' and 'Local food' were the relatively most important attributes for overall satisfaction in the rural theme village.

• 한국식품조리과학회지
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• 제20권2호
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• pp.211-218
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• 2004

The issue of safety and quality of cooked food served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safety of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5∼26$^{\circ}C$ were used for holding. Chicken salad and ham ＆ cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

• 한국식생활문화학회지
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• 제36권6호
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• pp.542-554
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• 2021

Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user's perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

• 한국식품조리과학회지
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• 제29권1호
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• pp.73-79
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• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• 한국식생활문화학회지
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• 제34권3호
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• 한국식품조리과학회지
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• 제19권5호
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• pp.631-639
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• 2003

In order to control the quality and safety of cooked foods, production and holding methods of foods should be carefully studied and applied to the foodservice industry. Therefore studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of this study was to evaluate the chemical and microbial qualities of cooked foods during preparation and holding From the results, the following guidelines should be adhered to give effective quality control when holding foods after cooking in foodservice institutions, as well as to provide quality foods when selling cooked foods at commercial establishments. Sauteed and simmered foods such as sauteed chicken meat & vegetables and simmered pork in soy sauce satisfy the standard for microorganisms till 1-3 hours of room temp. holding, 6-18 hours at 60$^{\circ}C$ steam table, and 12-18 hours at 80$^{\circ}C$ heating table.

• 한국식품영양학회지
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• 제25권4호
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• pp.1039-1046
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• 2012

The purpose of this study was to lay emphasis on the importance of a restaurateur's role and qualities as well as to provide the restaurateur information necessary to effectively run a restaurant. To address the purpose, this study analyzed the qualities of a restaurateur and determined the influence they have on the business results, via conducting a survey with 117 restaurateurs from June 11th to June 26th 2011. In summary, male restaurateurs were higher in the vision directivity, desire to learn, accomplishment, challenge and pro-activity than their female counterparts, with a significant difference of p<0.05. According to their ages, the surveyees showed significant differences in the vision directivity (p<0.05), desire to learn (p<0.01), challenge (p<0.01) and pro-activity (p<0.01). In addition, also the survey revealed that the qualities of a restaurateur had a significant influence on financial performance, a sense of satisfaction and business results (p<0.001). The questionnaire resulted in the following: first, the vision directivity (p<0.05) and the challenge (p<0.05) affected the financial performance; second, the challenge had influence on the sense of satisfaction; and last, the vision directivity (p<0.05) and the challenge (p<0.05) had an effect on the business results. Thus, the study concluded that restaurateurs need two qualities: (i) the vision directivity in order to meet their goals and to have a higher business results and (ii) the challenge to try new managing methods in order to cope with the ever-changing environment.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• 대한지역사회영양학회지
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• 제13권6호
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• pp.867-878
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• 2008

The purpose of this study was to compare the degree of understanding about school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children's mothers. The subjects were 280 elementary school children's mothers who lived in Gunsan city and the nearby countryside. The results are summarized as follows. The mothers in urban schools were higher on the degree of participation (p < 0.01) and interest (p < 0.01), but were lower on the degree of satisfaction (p < 0.001) for school foodservice than rural ones. The best improvement of school foodservice management was improving food tastes and qualities of the foodstuffs in urban schools and sanitation at the service area in the rural schools (p < 0.001). The school foodservice program contributed to cure the unbalanced diets and developing of bodies and minds; there was no difference of urban and rural schools. But eating habits in rural schools were more improved than urban schools (p < 0.001). The primary reason for using environmentally friendly agricultural products was to improve their health and in securing safe foods, there was no difference of urban and rural schools, but generating the farmer's income from the products in rural schools was higher than urban schools (p < 0.001). There are conflicting views between urban and rural schools for the additional costs brought by using the environmentally friendly agricultural products (p < 0.001). The order of preference on using environmentally friendly agricultural products was rice and various grains, vegetables, fruits, livestock, seasoning, etc. In conclusion, our central and local governments should change their roles in financially positive ways and reflect the issues in making the policy effective. Responsible administrators of school food suppliers run the system more faithfully with the above government support.

• 한국식품조리과학회지
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• 제26권1호
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• pp.26-31
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• 2010

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.