• Culinary science and hospitality research
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• v.16 no.1
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• pp.92-103
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• 2010

This study aims at analyzing what influences the menu quality of Italian restaurants in major five star hotels in Seoul have on satisfaction and revisit intention. The survey was conducted from 20st June to 26th June, 2009. The statistical data of the analysis were completed using the SPSS 12.0 program, and frequency analysis, reliability analysis, factor analysis, multiple regression analysis were conducted. The results of this study were as follows. First, the most significant factor in selecting Italian restaurants was found foods taste, and the factor analysis with 45 variables of the menu quality of the Italian restaurants came up with menu factor, foods quality factor, and menu service factor. Second, among the menu quality of the Italian restaurants, menu contents and menu services were found to have a significant effect on satisfaction. Third, satisfaction was found to have a significantly positive effect on revisit intention. Fourth, menu contents were identified to have a significantly positive on revisit intention while food quality and menu services didn't have a positive one. Thus more studies should be focused on a variety of menu quality regarding Italian restaurants in the future. Based on these results, there must be continuous supervision over the menu of Italian restaurants.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.47-58
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• 2009

Recently, tourists and sightseers are increasingly showing their interests in the native local food cultures as their living standards improve. This is why the local autonomy bodies are vigorously trying to develop their local native foods as tourism commodities, which is a part of their efforts to bring a life to their local economies. This study explores the solutions to promote the native local foods of Jeonju area as a tourism item, eventually contributing to the progress of the local economy. The target population of this study was the owners of native local food restaurants in Jeonju area, and the survey was conducted from February 10th to 25th, 2008. For data analysis, frequency analysis was used. In order to achieve this goal, analysis on local restaurant managers for their business operation should be conducted. The results showed they had daily sales of under 100,000 won and did restaurant promotions through pamphlets, brochures and so forth. The development of food was carried out mostly by the restaurant owners and the restaurant management type was independent. To activate the food tourism in Jeonju area, it is necessary to develop a representative native local food restaurants of Jeonju area as a tourism attraction, excavating new food festivals and food tourism courses suited to different areas and developing various food ingredients and spice packages.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.254-268
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• 2010

The purpose of this study is to determine the relative importance of restaurant attributes, preference in choosing a restaurant and to find out differences between segments. The web survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi, Incheon Province, from the period of August 23 to September 4, 2009. The statistical data analyses were performed using SPSS/WIN 12.0 for the conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and the levels of restaurants, the relative importance of restaurant attributes was assessed in taste (43.46%), price(27.62%), restaurant type(18.49%) and atmosphere(10.44%). Differences were found among three segments by the cluster analysis. Relative importance of restaurant attributes was assessed in price (45.96%), restaurant type(40.00%), taste(11.93%) and atmosphere(2.11%) in segment 1, taste(50.93%), price (33.37%), restaurant type(10.75%) and atmosphere(4.95%) in segment 2 and taste(56.24%), restaurant type (22.60%), price(14.06%) and atmosphere(7.10%) in segment 3. The results of the conjoint analysis indicated that customers preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'. The customers in segment 1 preferred a restaurant with 'not tasty food & simple menu', 'food priced more than 20,000 won', 'calm atmosphere' and 'the type of fine-dining restaurant'. The customers in segments 2 preferred a restaurant with 'tasty food & various menu items', 'food priced less than 10,000 won', 'exciting atmosphere' and 'the type of fine-dining restaurant' and the customers in segments 3 preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.294-308
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• 2015

The purpose of this study was to look into the service quality of websites and the attributes of review information thereon as perceived by visitors thereto and to analyze the effect that the service quality of festival websites and informative usefulness of testimonials would have on the satisfaction with use, along with the effect that the satisfaction with use would have on behavioral intention. Based on the results of this study, we intended to present measures that could help strengthen the intention to spread positive word-of-mouth for festivals and to visit a festival through satisfaction with a festival's website. The festival selected to achieve the objectives of this study was the Yeongdeok Snow Crab Festival, which is one of the most renowned local food festivals in the Gyeongbuk region, having been held for 17 consecutive years, and has been selected as the top festival of Gyeongsangbuk-do for 4 consecutive years. We surveyed visitors to Yeongdeok Snow Crab Festival who had searched for information on the Yeongdeok Snow Crab Festival prior to its opening, as well as those who had participated in Yeongdeok Snow Crab Festival before. The results of this study showed that review information on a food festival website, service quality design, adequacy of substance, responsiveness to customers, and system capability were found to have a positive effect on behavioral intention through satisfaction with use. The findings suggest that it is crucial to manage the service quality of websites in order to stimulate interest in, and induce visits to, food festivals.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.236-250
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• 2015

This study investigated dietary education and education satisfaction from the perspectives of academic ability improvement, psychological-emotional development, and self-respect. For this reason, empirical analysis was performed on the relationship between dietary education activity, education satisfaction, and self-respect. The purpose of this study is to appreciate the importance of dietary education, to focus the attention of researchers on dietary education and to provide fundamental materials. The results drawn from analysis are as follows. Firstly, it was discovered that the degree of dietary education has positive relationships with both academic ability improvement, and psychological/emotional development. Secondly, self-respect has positive relationships with academic ability improvement, and psychological/emotional development in terms of education satisfaction. Thirdly, after analyzing the influences of dietary education activity on self-respect, it was indicated that self-respect has a positive relationship with dietary education activity. Therefore, continuous and consistent dietary education needs to be performed at home, as well as at school, at the national level to establish appropriate dietary knowledge to teenagers, rather than simply delivering knowledge. It is also suggested that the education that can form self-respect be required.

• Management & Information Systems Review
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• v.39 no.1
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• pp.59-74
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• 2020

The purpose of this study was to examine how consumers think about the company's sustainability management activities and whether the company's perceived sustainability activities affect corporate trust and purchase intention. The results of the verification of the research hypothesis to be verified in this study are as follows. First, it was confirmed that corporate sustainability management is specifically classified into economic, social and environmental activities. Second, it was confirmed that corporate sustainability management activities have a positive effect on the corporate trust perceived by consumers. Specific influence relationships are as follows. Firm economic activity does not have a significant effect on corporate credibility, but social and environmental activities have a positive effect on corporate credibility. Third, it was confirmed that the company's sustainability management activities had a significant effect on consumer's purchase intention. Specific influence relationships are as follows. While economic and social activities of firms have a positive effect on consumers' purchase intentions, environmental activities have not been shown to have a significant impact. Fourth, it was confirmed that corporate trust perceived by consumers had a positive effect on purchase intention. It is judged that the results of this analysis are presented to corporate managers. In the process of establishing a company's management strategy, it is to confirm that the efforts of sustainable management activities are activities that substantially help the company's stable growth and development.

• Journal of Digital Convergence
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• v.18 no.4
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• pp.403-409
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• 2020

Gamification can be more fun and interesting than boring and it can be used for variety of educational subjects. Through the fun and flow of the learner, the learner understands the meaning and context of the problem to be solved. It will be able to collect, analyze and creatively solve data in a way that computers understand. Training through gamification will be an effective and memorable coding education for the efficient learning of coding education among the newly designated compulsory education. It is considered to be highly useful as a convergence study to increase tourism experience. Currently, in the field of school, coding education is mainly conducted using entry and scratch, which are educational programming languages, and coding education using gamification is not extensively used in the current education field. It is also expected to be used to increase the tourism experience, and it can be used to enhance the learner's computational thinking ability and creativity.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.129-142
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• 2015

As an effort to increase the use of tomato as a food ingredient, this study prepared noodle with adding tomato powder and measured its quality characteristics. In the noodle containing tomato powder (0.5~2% of flour in volume), the water content was lower in the 1.5% and 2% tomato powder addition groups, and with increase in the tomato powder addition ratio the crude protein content and the crude fat content decreased and the carbohydrate content increased. The weight and volume of boiled noodle decreased with increase in the tomato powder addition ratio, and the pH of the water that boiled the noodle decreased and its turbidity increased with increase in the tomato powder addition ratio. Value L went down, and as to value a, the tendency of (-) green was stronger in the tomato powder addition groups than in the control. In addition, value b went up with increase in the tomato powder addition ratio. All the measurements of mechanical texture became significantly higher with increase in the tomato powder addition ratio, and DPPH radical scavenging activity and the total polyphenol content also went up. As to sensory palatability, the tomato powder addition groups were significantly higher than the control group in color, chewiness, and overall palatability. Specifically, palatability in terms of color and chewiness was highest in the 1.5% and 2% tomato powder addition groups, and overall palatability was highest in the 1.5% tomato powder addition group.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.98-108
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• 2015

The provincial education office considers providing school lunch as a foodservice and intends to improve consumer satisfaction. This study investigates the effect of student food habits and perceived food quality on satisfaction with school lunch based on Oliver's expectancy disconfirmation theory. We test the moderating effect of student gender and school conditions, such as the location of the school, job positon of the nutrition teacher, renovating kitchen and food distributing place. Questionnaires were collected from 240 sixth graders in the eight elementary schools in Gyeonggi province from August to September 2014. Excluding inadequate questionnaires, 208 were analyzed. PLS (Partial Least Square) and bootstrap t-tests were conducted for this study. The results showed food habits affected satisfaction directly (p<0.01). The perceived food quality of the school lunch service mediated this relationship in part (p<0.01). Moderating effects identified were gender (p<0.1), nutrition teacher's position(p<0.05), and renovating kitchen (p<0.1), but not location of school or distributing place. The study revealed the importance of student food habits and perceived food quality, which had an influence on satisfaction. We make a distinction between the concepts of satisfaction and quality so as to improve student satisfaction. When it comes to offering education program about food habits, the schools with old-fashion kitchen is given priority to than renovating one.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.72-87
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• 2015

The purpose of this study is to investigate how environmental attitudes of top managers of hotel business affect on environmental commitment of hotel employees and identify of the mediator effects of line supervisor and peer group during implementing green management process using Sobel z test. Data analysis is conducted by SPSS 18.0. The findings and implications can be summarized as follows. First, environmental attitudes of top managers has significantly positive effect on environmental attitude of line supervisors and peer group. Second, environmental attitude of line supervisors and peer group, in turns, has significantly positive effect on value or normative commitment on green management of hotel employments. Third, there is positive mediating effect of environmental attitude of line supervisors and peer group between environmental attitudes of top managers and value or normative commitment of hotel employees. Hence we can conclude that implementing of green management intention of top managers to hotel employs in work place needs strong support of line supervisors and peer group.