• Korean journal of food and cookery science
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• v.30 no.3
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• pp.291-306
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• 2014

The purpose of this study was to examine the use of social commerce restaurant products by college students according to demographic characteristics and eating out behavior. The questionnaire for the survey was distributed to 450 college students, who have experiences of purchasing a restaurant product on social commerce, with 286 responses used for analysis. From the result, college students frequently use smart phones and SNS for making such purchases. While the awareness of social commerce was high, they sometimes visited the websites and purchased products. The awareness and purchase experience of Coupang and Ticket Monster turned out to be the highest. The most frequently purchased product was restaurant discount coupons, followed by fashion/accessories, movie or concert tickets, food products, and beauty shop discount coupons. The discount rate was mostly 30 to 40% on average. The most significantly considered matter in purchasing products and services was product quality, followed by discount rate and consumer review. The respondents ate out at least 3 to 5 times a week, spent $100,000{\leq}200,000$ won, and were generally satisfied with the restaurant products from social commerce sites. The main satisfaction reason was price, whereas the dissatisfaction reason was false and puffy advertising. Service quality improvement and variety of category were the most necessary factors for improvement. Among the demographic characteristics, there was a difference in purchase expenditure of social commerce restaurant products, as well as purpose, companion, time used and word-of-mouth experience according to gender. According to grade, there was a difference in purchase expenditure, companion, area of use and impulsive purchase. Among the eating out behavior, there was a difference in purpose, companion and word-of-mouth experience according to the eating out frequency. Meanwhile, there was a difference in purchase expenditure, companion, time used, word-of-mouth experience and tool according to the eating out cost.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.51-73
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• 2011

Companies are required to invest in numerous intial marketing costs for establishing brand power, thus, many companies in the foodservice industry are increasing their budgets on communication to strengthen their own brand equity components such as brand recognition, brand royalty, perceived quality and associated image using mass media that has not been used before. For this study, 617 samples were analyzed by such analytic methods as a frequency analysis, cross-tabulation, a factor analysis and a reliability analysis for validity, and a confirmatory factory analysis, a model adequacy evaluation, and a path analysis using AMOS 17.0. The hypothesis verification by the AMOS analysis has revealed that all hypotheses positively influenced contract foodservice brands, and the brand recognition of a university contract foodservice company has an impact on sincerity and refinement. Therefore, positive brand image formation encourages strong brand establishment between a university contract foodservice business and customers, and this study strongly suggests continuous further studies about constructing a positive brand image.

• Food Science and Preservation
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• v.19 no.5
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• pp.626-632
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• 2012

In this study, the changes that occurred in the quality of minimally processed sliced Deodeok (Codonopsis lanceolata) in relation to the packing method during storage at $7^{\circ}C$ were investigated. The storage tests were conducted for seven days using PE sealing, but PP sealing and vacuum packaging preserved the Deodeok for 14 days. On the seventh day, the vinyl-packaged Deodeok showed a remarkable fall in quality with 4.5 °Brix, but the PP-sealed and vacuum-packaged Deodeok showed slight falls with 6.4 and $6.8^{\circ}Brix$, respectively. The PE- and PP-sealed Deodeok did not show significant differences in texture and moisture content for two days, and the moisture content was highest in the vacuum-packaged Deodeok during storage. In relation to the total viable cell and the coliform count, the vacuum-packaged Deodeok showed the lowest rate of increment during storage, followed by the others. Thus, the bubble-washed and vacuum-packaged minimally processed sliced Deodeok was found to have the best quality.

• 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.3
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• pp.1-14
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• 2009

One of the tasks given to the hotel business is to improve ES(Employee Satisfaction) through educational training for enhancing job efficiency and service quality, not product competition. In the current domestic field, however, ES(Employee Satisfaction) based on appropriate educational training hasn't been established yet. The purpose of this study is to verify the effect of educational training including recognizing the necessity of frequency, the level of lecture conscience, motivation, and internalization along with job commitment. The cohort of women(n=128, 44.4%) and men(n=160, 55.6%) was monitored by the questionnaire data from October 13th to 31st, 2007. It was assessed by (1) the recognition of educational training, (2) educational training practices, (3) organizational identification, (4) brand identification, and (5) job commitment. Statistical analysis was conducted using SPSS (Statistical Package for Social Science), data coding, and the data cleaning system. As a result, it was proved that frequency, the level of lecture conscience, motivation, the recognition of necessity are in proportion to brand identification and organization identification. In addition, identification through educational training can raise the efficiency of job commitment.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.384-391
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• 2007

The purpose of this study was to investigate the preference determinants of buddhist temple food(BTF) and leaded to its activation based on these results. 354 subjects were participated in the survey using questionnaires. 66.9% of subjects had over the normal interest. The taste of BTF was light(34.7%) and it would be helpful in their health(72.9%), subjects answered. Lightness and not strong taste was the main reason of preferring BTF(50.8%), but lack of nutrients was dislike reason of BTF generally. According to factor analysis, the factors of preference determinants deduced as the external form, social environment, health, essential quality and information of food. There were not significantly different between factors by sex and family form. External form, health and essential quality of food had the significant difference by generation and education level. The factors of external form and the essential quality of food showed the significant difference by job. According to the monthly income, the factor of social environment, health and information of food had the significant difference.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.398-404
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• 2008

The purpose of this study was to investigate the quality characteristics of cookies prepared with lotus leaf powder(0,1,3,5,7%) substituted for flour. The pH of the cookie dough decreased significantly at all levels of lotus leaf powder. The highest dough value was 1.25, which occurred in the 1% lotus leaf powder group; however there were no significant differences among the test groups. Upon comparing the spread factor values of samples the results showed there was an inverse relationship with the lotus leaf powder concentration as compared to the control(13.53). In addition, Hunter's color L, a and b values significantly decreased with increasing lotus leaf powder content (p < .001). According to textural measurements, the substitution of $1{\sim}7%$ for flour resulted in increased hardness, cohesiveness, springiness, and brittleness when samples were compared to the control. Finally, based on sensory evaluations results, the color of the cookies increased dose dependently with the lotus leaf powder concentration. And the cookies containing $1{\sim}3%$ had the highest scores.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.687-696
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• 2010

This study focused on microwave irradiation of dough, raising its temperature to monitor potential variations of dough properties and bread quality, and examined the optimum mixture ratio towards streamlining the bread-making process. According to comparison and analysis on dough properties and bread quality depending on mixture materials, it was found that Salt 2 had the highest dough temperature of all, and Salt 1 had the highest fermentation rate and specific volume but the lowest hardness (i.e. highest softness). Results of sensory evaluation, were that Salt 1.5 scored highest points in sweet taste, aftertaste, and overall acceptance, but there were significant differences among bread samples. Likewise, it was found that Fat 6 had the highest dough temperature, fermentation rate and specific volume of all. Texture analysis, showed that Fat 0 had the highest hardness of all. According to sensory characteristics, Fat 3 scored the highest points in overall acceptance. Based on these results, the optimum mixture ratio of salt and fat for microwave-irradiated bread was found to be 1.5% salt and 3% fat.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.228-234
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• 2011

This study investigated the anti-oxidation activities of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans, and also the quality properties of fresh Codonopsis lanceolata Yanggaeng to which raw Codonopsis lanceolata Traut (Benth et Hook) was added. The DPPH free radical scavenging activities of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 31.42% and 37.98%, respectively. Thus, that of red beans was rather the total polyphenol contents of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 5.74 mg/g and 4.14 mg/g respectively, and the total flavonoid contents of fresh Codonopsis lanceolata Traut (Benth et Hook) and red beans were 5.07 mg/g and 1.29 mg/g respectively. As higher amounts of Codonopsis lanceolata Traut (Benth et Hook) were added to Yanggaeng, the water content in the Yanggaeng continued to increase. Preferences were in the following order: 21%>12%>28%>7%>0%, and it was found that the optimal level for addition of fresh Codonopsis lanceolata Traut (Benth et Hook) was between 12% and 21%. It was also shown that adjusting the amount of ingredients or agar would improve the product quality.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.273-285
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• 2009

In order to find how the recovery justice from the service procedure and result failure affects the quality of customer-brand relationship, we conducted this study following pre research, its correction and supplement of the customers who experienced some service failures in food restaurant. We selected the best five brands in Korean food franchise in the rank of the sales on basis of data of Korean Food Restaurant Information in year 2009. The participants of this research were the people who live in Seoul metropolitan area and ever experienced any service failure within recent 6 months. Of the 500 copies of survey questionnaires distributed, 391 were used for the analysis. The method used for this analysis was the SPSS for WIN 12.0 program and the analysis such as technical statistics analysis, reliability analysis, research element analysis and regression analysis were applied. As a result, the service shortage factor which is one of the service process failures was confirmed to affect procedural justice and distributive justice. It has been confirmed that procedural justice and distributive justice are influenced by the hygiene deficiency which is one of the result failures. It was also found that the product factor affects distribution justice. As for the effect of the quality of recovery justice and a customer-brand relationship, procedural justice and distributive justice were found to affect the mutual dependency while procedural justice affects a familiarity.