• Culinary science and hospitality research
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• v.8 no.3
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• pp.91-106
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• 2002

To achieve these goals constituent dimensions and structural elements of the Japanese restaurants service quality are being investigated through the review of the food service industry and service. The survey about the importance and the Japanese restaurants was also conducted with a questionnaire to identify the tendency of customers who visited restaurants. These results and satisfactions hypotheses are being tested in the restaurant and the empirical research aye both conducted to achieve time research purposes. Japanese restaurants, located in the metropolitan area, are being selected as the object limits of the survey. Eighty-seven questionnaires are being distributed three kinds restaurants which means total 250 for all, and from which 230 are being analyzed. Frequency and $\chi$$^2$test were applied for the general matters and the conditions of object while Cronbach's Alpha coefficient and factor analysis were applied for reliability and validity. t-test was attempted to fine the importance and the satisfaction of the service quality. Also ANOVA was utilized. After examining the results of this survey, few facts were apparent. First the number of male ana female customers in the Japanese restaurants are divided evenly in about 55% of male customers and 45% of female customers. However, these people have a wide variety of jos. Another evident fact present on this survey shows that customers eating at a less expensive restaurants have a income of 1,000,000 won where as the expensive or high-end restaurants have customers with higher income than average. The price sensitive customers studied in this survey shows that they spend on average 30,000 to 70,000 won per person in the less expensive establishments. Therefore, with some service quality restructuring, application of new systems and ideas these restaurants could efficiently maximize their profit margin. Customers also showed that lower prices in lunch time would be an appealing incentive to deviate from standard lunch time 〈12:00~13:00〉and menu specials would be of interest to deviate from busy dinner time. In conclusion, since restaurants in the middle range category are not so many restaurants in lower range have a chance to maximize their profit. This study clearly shows that even the lower-end restaurants could raise their profit margin by incorporating new marketing techniques and by improving the service level of their restaurants.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.183-194
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• 2011

This study examined the effects of a nutrition education program on nutrition-related knowledge, eating habits, and dietary behavior. Subjects were 3rd grade elementary school students in Anyang, Gyeonggi-do. A 5-week nutrition education program was implemented to 28 children and another 26 children were included in the study as a control group. A self-administered questionnaire was used to assess the effects of nutrition education program. Mean nutrition related knowledge score was improved after education (p < 0.001). There was a significant improvement in knowledge of nutrient source (p < 0.05), role of protein (p < 0.05), food tower (p < 0.001), getting information from nutrition labeling (p < 0.05), and proper way of snacking (p < 0.001). Eating habits and self-efficacy also tended to improve by nutrition education, especially eating habit of snack and self-efficacy on balanced diet reached significant improvement (p < 0.05). Food consumption frequency was not changed significantly, only consumption of sea weeds which is considered as a reluctant food among children was increased after education (p < 0.05). In addition, the number of leftover food items and total amount of leftover at school lunch reduced significantly after education when compared with the same 10-day menu prior to education (p < 0.01). This result suggests that unbalanced dietary behavior has been changed with the nutrition education program. In conclusion, the nutrition education program was found to be effective in improving nutrition-related knowledge, eating habits, and dietary behavior.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.87-104
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• 2001

This study was conducted as a part of the project developing the standards of national board test for the dietitian's licence. The purpose of this study was to define the job description of dietitians, and to describe the task elements based on the detailed analysis of the dietitians' work. This study team established the research team which was composed of food and nutrition experts, 7 of registered dietitians and 3 of university professors. Draft job description form was made to fully explain the dietitians' task elements, process and sequence by the research team. Final job description form was confirmed after the validity of 576 task elements was reevaluated upon 4 point scale test based on the frequency, importance, and difficulty by 21 field registered dietitian by the study team. It was also confirmed by the university. This form was formated by following DACUM method which analyzed the job description containing duty, task and task elements. It was organized to include every dietitians' work and to describe the every detailed process of work. Duty was defined as the specific and independent work as a dietitian, and was composed of 17 parts, i.e 10 parts in food supply management area and 6 parts in nutritional care service area and self promotion area. Duties were also divided into 99 tasks containing the 576 detailed task elements to describe definite action, steps and decisions. Seventeen parts are following; menu planning, storage and inventory control, food production, meal service, waste management, sanitation, equipment and facility management, human resource management, financial management, nutrition assessment of life cycle, nutritional assessment of several disease, nutritional assessment in specific condition, medical nutrition therapy, nutritional education, public health nutrition and self promotion. If these protocols are properly performed and presented, they can provide the likelihood that dietetics professionals work as a primary contributors in promoting health care and preventing disease nationally.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• The Journal of Industrial Distribution & Business
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• v.9 no.5
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• pp.47-62
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• 2018

Purpose - Based on preceding studies, this thesis focuses on the finding of the definition and category of mobile tourism application and deriving out its characteristics. And after looking for how they make influences on continuous intention to use, we make empirical study with TAM model. Research design, data, and methodology - There are many Chinese tourist who visit Korea with user's constant intention to use of tourism application. This study is to find out the definition and category of mobile tourism application through research of preceding study and to fomulate the research model and hypothesis that how tourism application attributes (convenience, interaction, accessibility, local basis, security) affect constant intention to use of mobile tourism application. In order to verify a hypothesis, we conducted a survey for Chinese users of tourism application. In empirical study, we analyzed a structure model for frequency analysis, reliability analysis, exploratory factor analysis, validity analysis through IBM SPSS Statistics 21.0 and IBM SPSS AMOS 21.0 Results - Among tourism applications, convenience, interaction, accessibility and local basis have positive effects on both perceived usefulness and perceived easiness respectively. But security does not. Also perceived easiness has a positive effect on perceived usefulness. Finally, perceived usefulness and perceived easiness have positive effect on constant intent to use. Conclusions - Tourism application enterprises should put emphasis on design such as menu or function in order to simplify the operation of new services for new customers. Therefore, comfortable user interface and development of useful function can improve tourism application. Consequently, it leads to the promotion of tourism application. Also, when users perceive tourism application as a useful media which is easy, comfortable and useful content, the degree of constant intention to use becomes increased. It is important to provide plentiful and useful contents for customers and to develop user interface such as easy operation because these factors have positive effects on constant demand and use of tourism application.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.619-626
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• 2016

Purpose: This study aims to provide important methods to increase egg usage eggs in communal food services, based on the knowledge and awareness of the dietician. Methods: A survey on 200 dieticians in various aspects, such as egg purchase, utility, importance of egg dishes and allergy awareness was conducted. Result: Dieticians' highest consideration in purchasing eggs were cost (41.5%) and food safety certification (41.0%); the 88.6% of purchases were general egg. The most inconvenient issues in the purchase were inability to confirm freshness (42.0%), frequent breakage (23.5%) and inconvenience in shell disposal (18.5%). During the process of cooking, cracking egg shells (49.5%) and disposal of shells (14.0%) were marked as the major inconveniences. When questioned on intention to purchase liquid and powder eggs to overcome the shell disposal inconvenience, 64% answered no, with distrust in food safety (44.5%) being the major concern. The frequency of using eggs as the main ingredient was 1~2 times per week, with 49.0%. Food service customers favored rolled omelet (36.7%) and steamed egg (20.6%), and the most used utensil was the frying pan (56.5%). When important factors in egg dishes, namely diverse menu, taste, nutrition, consumer satisfaction and allergic reaction were surveyed, most answered that all 5 factors were important. Conclusion: For increasing egg dish inclusions in communal food service, the safety assurance, increase in liquid and processed egg use, and supply of cooking utilities are necessary.

• Korean journal of food and cookery science
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• v.15 no.4
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• pp.319-326
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• 1999

A survey on the traditional management of dietary life, seasonal diets, and frequency of using traditional fermented foods, was conducted from six hundred forty housewives living in rural areas of Yosu and Yocheon district, and the following results were obtained. 1. Majority of the subjects was in the range of 50-59 years old (43.1%), elementary schooling in education (38.1%), composition of family with parents and children (57.5%) with 3-4 family members (40.6%), and annual income of 5-8 million Won. 2. Korean style-house (36.7%), modernized kitchen (58.5%), and liquid fuel (69.7%) held the majority of the living environment. 3. Most of the households possessed refrigerator (98.9%), kitchenette range (98.4%) and electric rice pot (97.9%). 4. Access to traditional dishes was mostly prompted through elders or friends (84%). Preparing a meal was regarded to be a troublesome duty (41.5%). Husband's preference was the major factor for the meal preparation (53.7%) and about 30 min was spent for preparing dinner (53.7%). 5. Cooked rice was a main staple (99.5%) while three kinds of Kimchi (55.3%) were served as prime side dishes in the diets. Most Kimchi(94.7%) was prepared at home. To this basic menu, two or three side dishes were added at breakfast (77.2%), lunch (76.1%), and dinner (65.4%). MSG (mono-sodium glutamate) was consumed by 62.2% of the households. 6. Most rural households prepared traditional dishes on the traditional holidays in lunar calendar including New Year's Day (98.9%), First Full Moon of The Year (81.4%), and Autumn Full Moon (96.8%). 7 Traditional fermented foods prepared at home comprised Kimchi (87.2%), soybean paste (75.5%), red pepper soybean paste (73.9%), and soy sauce (70.7%).

• Korean Journal of Community Nutrition
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• v.9 no.2
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• pp.214-224
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• 2004

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected, 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1-2 times a week and slightly over the 1/4 of residents (26.4%) did so 1-2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1-2 times a week. Respondents with 1-2 million won of monthly income (46.4%) ate out 1-2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000-8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.829-837
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• 2012

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

• Korean Journal of Community Nutrition
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• v.7 no.2
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• pp.188-198
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• 2002

This study was conducted to compare families eating-out behavior in relation to family life cycle in order to provide basic information on nutritional education about eating-out. The data were collected by the survey method from 440 families who lived in apartment complexes in Kyong-ju and Seoul. The structured questionnaire included items about the frequency of eating out, the choice of eating-out menus, the decision maker of the eating-out process, the attitudes toward eating out and the general characteristics of the families. The major results are as follow: 1) In the cafe of telephone delivery service, and eat-in restaurants, the subjects showed statistical significance (p < 0.01). With respect to telephone delivery service, families in Step II used it most frequently, but families in Step I rarely used it. With respect to eat-in restaurants, families in Step II used them most frequently but families in Step IV rarely used them. 2) In all the family life cycle steps, the most favorable menu was fried chicken for take-out type, Chajang noodles, fried chicken and pizza fur telephone delivery, pizza for internet delivery, raw fish and beef for eat-in restaurant, Docbokki, laver rolled rice and ramyun for convenience flood stores. 3) The wife was most influential in making decisions about the take-out type (p < 0.001). In the case of telephone deliveries (p < 0.001), the wife was the most influential in the families of Steps I and II, but the children were the most influential in the families of Steps III and IV. In the case of eat-in restaurants (p < 0.001), the husband had the most effect on the decision-making process. In the case of convenience flood stores (p < 0.001), the children were the most influential in the families in Steps III and IV. In most family life cycle steps, each of them chose their own meal. 4) from a factor analysis perspective, attitudes toward eating out have been grouped according to two factors, namely 'Advantage' and 'Nutrition'. No factor showed a significant difference among the family life cycle steps.