• Culinary science and hospitality research
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• v.14 no.4
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• pp.306-316
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• 2008

The purpose of this study is to identify how and job satisfaction and job training affect service quality and to offer strategic tools for enhancing competitiveness of the food service business industry. To fulfill this purpose, this study utilized a factor analysis, frequence test, a reliability analysis and a covariance structure analysis. The results of the analyses show that one dimension such as "job training" influenced service quality. This means that restaurants should put more focus on job training to improve service quality for customers.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.317-328
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• 2008

A food coordinator and a food stylist have become one of the prospective jobs in the food industry. Nonetheless, they have not been definitely classified, even regarded as the same meaning. This study was conducted to investigate the different characteristics and job requirements between food coordinators and food stylists by examining the curricula for food coordinators and food stylists of related departments in 13 colleges. According to the result of this study, the definitions of them in the job category have not been clearly distinguished. It was also showed that the job domain of food coordinators was broader than that of food stylists. Therefore, education curricula related to this field need to be reviewed to cultivate the human resources who fit the job requirements for food coordinators and food stylists respectively.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.415-426
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• 2008

In order to cope with the severe business environment and possess the competitive advantage in the food service industry, the effect of organization culture and leadership on competitive advantage in food service companies was investigated. The friendly culture was regarded as important in relation between corporate culture and leadership. And the tendency to participate was shown to be highly correlated to leadership. Leadership and competitive advantage were influenced by the tendency to participate, differentiation and competence. The corporate culture and competitive advantage were affected by the friendly culture, differentiation and competence. Especially, the organization culture was more important than leadership. Therefore, it is necessary to execute the tendency to participate, differentiate products, service and management, and attract customers. And the maintenance of competitive power is required to develop a new product, evaluate customer satisfaction, and improve decision making, problem solving and crisis management.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.727-737
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• 2007

The aims of this study was to suggest a new efficiency measurement indicator for evaluating the management efficiency of decision making units(DMUs) in the contract foodservice industry. The data envelopment analysis(DEA) model which considers multiple inputs and outputs and looking for benchmarks, was used to compare the productivity of DMUs. We considered sales, profits, and customer satisfaction as output variables and it adopted food cost, labor cost and administrative expense as input variables. The results of applying DEA revealed relatively efficient types of business and service types. The efficiency of school units was highest and the mired service type was the most efficient one. In this study the CCR model efficiency was analysed with profit and the customer satisfaction index by the matrix method. DEA efficiency was correlated with profit but there was no correlation between DEA efficiency and the customer satisfaction index.

• Culinary science and hospitality research
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• v.1
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• pp.91-102
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• 1995

The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with want the government is pursuing. What this study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

• Culinary science and hospitality research
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• v.1
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• pp.103-125
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• 1995

The result of this study well be influenced on hotel food & beverage to large extent. And that is linked with what the government is pursuing. What This study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Thrid, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.32-47
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• 2005

As wine is increasingly becoming a lifestyle beverage among local consumers, there is a great need to understand wine consumer profiles. According to the research of this study, there is a clear evidence that four wine consumer groups exist in the Korean domestic wine market. Wine consumers are classified into four different groups: connoisseurs, aspirants, newcomers, and outsiders. This study has shown that wine with rich aroma and red wine preferred the most and young wine and white wine are the least selected in general.

• Culinary science and hospitality research
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• v.10 no.3
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.293-307
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• 2007

This article was to provide information enabling us to respond effectively to the well being market which has great potential of growth by studying well-being consumption behaviour according to the lifestyles of dining-out customers and to find out how their lifestyles have influence on well-being by investigating their patterns according to demographical characteristics of dining-out customers who play key role in consumption and will have great purchasing power in food service industry. First, factor analysis of variation of lifestyle, 6 factors are named conscious style, realistic style, self-regard style, health-focusing style, changeable style, and fashion-sensitive style. Second, factor analysis of well-being consumption behaviour, 5 factors over eigen 1 are selected and used in a research and they are named healthful food principle, physical health principle, mental health principle, confidence principle, and old-age planning principle. Analysis result reveals that there exists significant relationship between lifestyle and well-being consumption behaviour.