• 한국조리학회지
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• 제4권
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• 동아시아식생활학회지
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• 제13권6호
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• pp.501-513
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• 2003

This study was conducted to investigate the relationship between general characteristics and the eating-out behaviors of 643 male/female industrial workers. The results of the study was summarized as follows. 1. The frequency rate of eating-out was higher for male than female, college graduates than high school graduates, high income earner than low income earner, and unmarried than married(p<0.05). 2. Average cost for eating-out was higher for male than female, for high educated and high income earner than low educated person. Age, married or not, personal health conditions and BMI, however, didn't make any difference in the average cost for eating-out. 3. Reasons fur eating-out was very different due to gender, age, degree of education income rate, married or not, BMI(p<0.05) but basically eating-out was due to get together with friends or colleagues. Also, people who thought they were not in good health answered that they did not eat-out in any conditions. Overweighted people ate out more often than normal or under-weighted people. 4. The method in gathering information about eating-out was different according to the level of education and whether married or not. On the other hand, gender, age, income rate, personal health condition and BMI did not make a big difference in its method. However, most People who Participated in the survey gathered information from people around them, such as friends/colleagues. 5. Taste was the most important factor in deciding the actual eating-out restaurant among the respondents and gender, age, level of education, married or not also made significant differences (p<0.05). 6. Besides personal health conditions and BMI, all the general characteristics including age made significant differences in selecting the most frequently visited restaurant. 7. Besides the personal health conditions, the transportation vehicle was different due to gender, age, level of education, income rate, married or not and BMI. As seen from the results, the eating-out behaviors mostly differed due to general characteristics. In order to searching for a new eating-out market, the general characteristics and the trend of the target customers has to be analyzed to activate the eating-out industry. In addition the need for highly nutritional food with low calorific value has to be emphasized along with the taste.

• 대한가정학회지
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• 제29권2호
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• pp.65-75
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• 1991

A Survey was conducted to identify patrcis' eating behavior at the buffet styled restaurant during dinner time. The average frequency of taking food was 4.1±0.9 and this was statistically significant by age group. The frequency of taking food after satiety was 1.2±0.8. From the menu, 15 seafood items were the most popular which were chosen more than twice. The average of consumed food items was 24.9±8.9 out of 198. The average seafood items which were chosen by each individual was 5.8, desert items was 4.5, salad items with dressing was 4.2. The total weight of the consumed food was 954±365.1g. Mostly gruel, soup and saled chosen the first time. Alcholic beverages and drinks were chosen also first time. Seafood was chosen the 1.2 times and meat was chosen the first, second, and third time. Rice and soup. bread and noodles were chosen the second and third time. Desert was chosen the third time. The consumption of calories and nutrients were compared with the Korean Recommended Dietary Allowances. The average consumption of calories was 49.6% Korean RDAs, protein 71.4%, vitamin A 65.0%, thiamin 74.3%, riboflavin 71.8%, niacin 89.8%, ascorbic acid 72.7%, iron 68.1%, and calcium 108.3%. In one meal, the data shows over eating. The caloric consumption of desert was 275.5Kcal and seafood was 174.1Kcal. The protein consumption of seafood was 23.5g and meat was 7.5g. According to this research, customers have a lot of good chances to be exposed to the variety of food. This is desirable to correct the food habits with a experience. On the other hand, excessive food consumption is a problem. Therefore we suggest the provision of nutrition information about desirable order of eating a meal and the health problems due to overeating. We expect other research of nutritional evaluation in a meal in the different foodservice systems to be made in the future.

• 한국콘텐츠학회논문지
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• 제11권1호
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• pp.379-386
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• 2011

본 연구는 국내에 거주하는 외국인을 대상으로 문화적응에 기준이 되는 거주기간에 따른 한국 음식점의 선택과 문화 적응도에 미치는 영향을 파악하여 더 넓은 소비시장의 영역을 확장하기 위한 기초자료로 제시하고자 한다. 설문지는 250부를 배포하여 220부를 실증분석에 활용한 결과는 다음과 같다. 첫째, 외국인들은 기술습득과 훈련, 타 문화 및 경험을 습득하기 위해 방문하였고, 한국문화에 대해 보통이거나 잘 모르며, 한국음식에 대해서는 30.5%로 조금 잘 먹는 것으로 나타났다. 거주기간은 2년 미만이고, 한국생활에서 가장 힘든 점은 의사소통의 불명확성, 무례한 행동 태도 언어로 나타났다. 둘째, 한국 음식점을 이용하는 목적은 '친구와 즐거운 시간을 보내거나', '특별한 음식을 먹기 위해서'이고, 한국음식은 점심과 저녁에 먹는 반면에 모국음식은 시간적인 여유가 많은 주말에 하는 것으로 나타났다. 셋째, 한국 음식점선택에서 2년 미만인 경우 '서비스' 와 '위생 및 청결' 요인을 높게 인지하는 반면에 4년 이상은 '입지' 요인을 높게 평가하는 것으로 나타났다. 넷째, 한국문화 적응도에서 2년 미만인 경우가 '정체성 및 한국문화'를 높게 인지하는 것으로 나타났다.

• 대한영양사협회학술지
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• 제12권4호
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• pp.390-403
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• 2006

The purposes of this study were to : (a) examine the using pattern of college foodservice and off-campus restaurant and identify the important service quality attributes and levels for conjoint analysis, (b) investigate the demographic factor and the lunch behavior of "S" college's foodservice customer (c) search the optimum moving time to the college foodservice by cumulative graph, (d) identify the relative importance of the service quality attributes and level at college foodservice by conjoint analysis, and (e) provide the basic data for establishing new college foodservice. Questionnaire developed were conducted with 305 daytime students. A total of 284 were usable and the data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis and conjoint analysis. ‘Low price’ was the reason for using college union foodservice, and the advantages of college union the foodservice were reported to be 'speediness', 'low price', 'near distance', 'wide space' and etc in a college. For off-campus restaurant, the using reasons were mentioned 'near distance', 'menu variety', 'kindness', and 'better taste and quality' and the using advantage found out 'inexpensive and enjoyable food with friends', and 'good taste'. An optimum time required for moving to the college foodservice was calculated 9 min by cumulative graph. As the relative important attributes on college foodservice were identified in the order of the ‘price range', the 'time required for the movement' and the 'food taste', and the level were analyzed the location requiring 6~10 minutes for the movement, the price range of 2,100~2,500 won, and the providing tasty foods by conjoint analysis. As "S" college will be established a new college foodsrevice suggested by the this study result, there should be expected the increasing salse and the college student's satisfaction on campus foodservice.

• 한국조리학회지
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• 제6권3호
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.

• 한국조리학회지
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• 제12권2호
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

• 한국관광식음료학회지:관광식음료경영연구
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• 제11권
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• pp.135-135
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• 2000

The financial performance over the twenty four-year period (1968-1991) was analyzed with respect to six performance measures : current ratio, net sales to working capital for liquidity, total liabilities to net worth for solvency, asset turnover for activity, return on assets for profitability, and cost of operations for operating. Interesting enough, small size hotel companies have enjoyed great profitability while relatively big hotel companies have fallen under the average. Further, after a certain level of firm size, the costs of operations increase, not decrease, as plant size increase. This results lead to a conclusion that getting bigger is not always good financial decision.

• 한국실내디자인학회논문집
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• 제13권3호
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• pp.52-60
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• 2004

Cultural analysis is closely related to 'Space' which we live in. This means that the shape of the space is not formed accidentally but is a cultural result from how we live. The approach through cultural analysis of space provides a good standard in order to understand, people's values and lifestyles. Today the purpose of sightseeing has changed from just visiting some famous places to experiencing unique culture of other countries. Especially the demand of the sightseers which makes you experience culture through tasting food has been increasing. Yet there are some Korean restaurants that don't show enough Korean culture accurately. The purpose of this study is to research the figural characteristics in Korean interior design with the method of cultural analysis and how they are expressed in the Korean restaurants. In addition, I'd like to suggest that Korean figural characteristics are not old fashioned but are modern things that have grate potential to be reinterpreted.

• 한국기술사회:학술대회논문집
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• 한국기술사회 1995년도 제25회 한일기술사 합동 심포지엄 한국편 자료(2차)
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• pp.65-79
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• 1995

As the economy has picked up in recent years, so have the changes in the food industry. Due to trends in the family structure, two income households are becoming more common, including the in-crease of the female working population. Leisure activities and time continue to increase and to cause changes in the food industry which makes many kinds of food available to everyone, compared to previous times when people ate simply to live. This trend can be easily seen by considering the year to year increase of expenses for eating out. As life as become more and more complicated and full of variety, the trend towards a consumer oriented food industry has accelerated and is becoming a major element of Korean life. In the past, quantity of food was the most important aspect of the food preparation. Today, the dining experience includes social and cultural meanings which emphasizes customar oriented menus and services. In the restaurant business, successful management must consider the interests of both employees and custmers and must be run efficiently and probide good service.