• The Korean Journal of Community Living Science
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• v.21 no.3
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• pp.311-322
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• 2010

The purpose of this study was to examine food hygiene knowledge and health practice levels of elementary school students at foodservice in the Suwon area. Of the 500 upper graders from three elementary schools, 486 students (97.2%) participated in the study. The questionnaire was composed of general characteristics including experience of serving food at school, food hygiene knowledge (25 questions), and health practice (18 questions). The results were as follows: The education experiences of food hygiene were below 40% though most students (88.1%) participated in providing food at foodservice. The percentage of correct answers in food hygiene knowledge was over 70% in most questions, but relatively lower in food preservation temperature (44.7%) and food poisoning bacteria (43.2%). When we examined food hygiene behavior of elementary school students in 5scales, the level of personal hygiene management was 4.04, sanitary management in food product was 3.62, environmental hygiene was 3.92, and foodborn disease and food microorganism was 3.81. Each level in each subarea was significantly related in the frequency of hygiene education experiences. Finally, the food hygiene knowledge was positively correlated with its behavior level in elementary school foodservice. These results suggested that the knowledge of food hygiene may affect its behavior, and therefore, regular education of food hygiene at home and school would be needed to improve food safety in foodservice.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.675-681
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• 2016

The purpose of this study was to investigate perception of the Food Allergy Labeling System (FALS) of school foodservice in female middle school students. The subjects were 148 female middle school students in the Incheon metropolitan area. In this cross-sectional study, data were collected using self-administered questionnaires. Only 20.9% of subjects had experience of food allergy education. There was no significant difference in food allergy knowledge by grade. The scores of perception of food allergy labeling by school foodservice were significantly higher in lower grade students (p<0.001). In all grades, highest scores were observed for 'food allergy labeling is necessary', whereas the lowest scores were for 'I check the food allergy labeling'. The percentages of subjects who wanted to participate in food allergy education were significantly different (p<0.01); 73.8% in 1st grade, 50.0% in 2nd grade, and 35.7% in 3rd grade. For desired education contents to enhance perception of FALS, 57.5% of subjects answered 'emergency management' and 23.0% said 'information of food allergy causing food'. Therefore, it is necessary to increase food allergy education and educate female middle school students according to grade in order to enhance perception of FALS.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.363-373
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• 2003

The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.585-592
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• 2016

This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.121-138
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• 2016

This study is intended to present effective career guidance and direction by identifying the various factors involved in the career preparation behavior for the improvement of the employment rate of culinary and foodservice management major field students. This study was established on the hypothesis of a structural relationship that career decision-making self-efficacy develops career maturity and career preparation behavior on the basis of social cognitive career theory, which was verified through empirical analysis. Out of 450 survey responses from by Culinary and Foodservice Management Major Students, a total of 302 questionnaires were used for the final analysis due to missing values and biased responses(response rate: 83.6%). Collected data were identified using SPSS 16.0 and AMOS 5.0. A higher-order factor model was employed (High-order model) before a confirmatory factor analysis, and this study examined its reliability and validity analysis for hypothesis testing. Career decision-making self-efficacy had positive effects on career maturity(t=6.86, p<0.001) and career preparation behavior(t=3.83, p<0.001), and career maturity had positive effects on career preparation behavior (t=2.79, p<0.01). As a result, all hypotheses were accepted. These results confirmed that strengthening students' faith in themselves with competencies is core competencies with career-related issue can be the driving force that can enable students to develop into mature professionals. Therefore, this study suggests an awareness of the importance of career decision-making self efficacy and proposes a need for a systematic and integrated career counseling program that can improve it.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.238-250
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• 2011

The purpose of this study is to analyze foodservice and culinary arts majors' career preparation behavior by grade and career decision-making self-efficacy levels. Toward this end, 250 students majoring in foodservice and culinary arts were selected as a sample from three universities located in Chungcheong province. A total of 217 copies of the questionnaire were analyzed after excluding 33 copies. The results of this study are as follows. First, upper-grade students were more actively engaged in career exploration, information collection, experiencing behavior, and career preparation behavior than lower-grade students. Second, the level of career preparation behavior of the group with higher career decision-making self-efficacy was higher than the other with lower career decision-making self-efficacy. Third, the interactive effects of career decision-making self-efficacy and grade on career preparation behavior proved to be statistically insignificant Thus, career decision self-efficacy should be improved and the foundation of structured career education should be established according to grade.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.213-222
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• 2015

This study was performed to investigate the dietary habits and satisfaction of school foodservice by high school type (academic high school students (AHSS) : n=200, vocational high school students (VHSS) : n=200). Frequency of skipping breakfast was significantly higher for VHSS compared with AHSS (p<0.001), and reasons for skipping breakfast were significantly high for 'lack of time' and 'habitually' in VHSS (p<0.01). Duration of mealtime was significantly higher for AHSS compared with VHSS (p<0.001). Frequency of snacking was high in both AHSS and VHSS, and after dinner was the most common snack time for AHSS (p<0.001). Most commonly cited methods for improving dietary habits were 'frequently skipping meals' in AHSS and 'irregular meals' in VHSS. Reasons for leaving leftover foods were 'no taste' in AHSS and 'side dish I don't like' in VHSS (p<0.05). Satisfaction of school foodservice was significantly higher for AHSS compared with VHSS (p<0.05). Most commonly cited methods for improving school foodservice were 'varied menu' in AHSS and 'food taste' in VHSS (p<0.05). Commonly cited dietary motivations were 'preference' in AHSS and 'resolving starvation' in VHSS (p<0.001). As preference is an important factor, new menu development and continuous nutritional education should be necessary for menu diversity in order to raise satisfaction by using foods with high preference and superior nutrition.

• Journal of the Korean Society of Food Culture
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• v.23 no.6
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• pp.737-747
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• 2008

This study was conducted to investigate the perception and understanding parents had regarding environment friendly agricultural products being used for school foodservice. A trained practitioner surveyed 221 parents of children at elementary schools in Daejeon using a questionnaire, after which the resulting data were analyzed by a Chi-square test. Overall, the parent's responses regarding the foodservice were positive. However, most of the parents do not participate (65%) in the school foodservice if they work, and those that do participate primarily work as meal service aides (58.1%). Parents indicated that the work of urgent field of inspection on food materials (69.9%), and the reason of an agreement (98.2%) for them were the students' health (68.4%). In addition, most parents were positive about the possibility of replacing foods used in the school with environment friendly products (51.6%) and felt that the government should pay the additional expense associated with their replacement. Furthermore, the majority of the parent's surveyed felt that children should be supplied with vegetables (54.9%) purchased directly from farms. The parents' satisfaction with the meal service (25.1%) was lower than that of the students (54.1%). The reason for the satisfaction reported by the parents was concern regarding the health of their children (53.3%). In addition, the majority of the parents (47.3%) responded that environment friendly agricultural products differ from general agricultural products because insecticides and fertilizer were not used. The main objection parents had to using environment friendly products was their cost (59.1%), and most parents felt that a realistic solution to this problem was unified purchase (41.4%). Besides, a problem when replacing with them was the expensive price (38.1%) and true or false (37.7%), and the students' satisfaction (59.5%) was selected the most in an effect of using them, diversity of the product (39.1%) and price reduction (32.6%) for a solution of the increase of using them.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.757-764
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• 2007

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than $3{\sim}4$ times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.