• Journal of the Korean Dietetic Association
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• v.11 no.4
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• ALGAE
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• v.32 no.1
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• pp.41-46
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• 2017

In rocky intertidal habitats, abiotic stress due to desiccation and thermal extremes increases with elevation because of tides. A study in Atlantic Canada showed that, at low elevations where conditions are benign due to the brief low tides, fucoid algal canopies (Ascophyllum nodosum and Fucus spp.) do not affect the structure of benthic communities. However, at middle and high elevations, where low tides last longer, fucoid canopies limit abiotic extremes and increase the richness (number of invertebrate and algal species, except fucoids) of benthic communities. Using the data from that study, this paper compares the intensity of facilitation and its importance (relative to all other sources of variation in richness) between middle and high elevations, which represent intermediate and high stress, respectively. Facilitation intensity was calculated as the percent increase in benthic richness between quadrats with low and high canopy cover, while the importance of facilitation was calculated as the percentage of variation in richness explained by canopy cover. Data for 689 quadrats spanning 350 km of coastline were used. Both the intensity and importance of facilitation were greater at middle elevations than at high elevations. As canopies do not affect benthic communities at low elevations, this study suggests that the facilitation-stress relationship at the community level is unimodal for this marine system. Such a pattern was found for some terrestrial systems dominated by canopy-forming plants. Thus, it might be ubiquitous in nature and, as further studies refine it, it might help to predict community-level facilitation depending on environmental stress.

• Korean journal of food and cookery science
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• v.29 no.1
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• pp.73-79
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• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.624-632
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• 2008

This study was conducted to estimate the drift of change for in Kimchi purchases, and to contribute to the efforts to improve the quality improvement of Kimchi sold at markets. Questionnaires were distributed to 450 adults, and 396 samples were statistically analyzed. There were significant differences in the average values of importance and satisfaction. Based on analyses of the 14 factors, the level of satisfaction was significantly lower than the level of importance. Importance-factors such as 'taste' ($4.56{\pm}0.81$) and consistency of 'quality' ($4.37{\pm}0.79$) are very important to consumers, whereas 'package volume' ($3.79{\pm}0.91$) and 'price cutting' ($3.84{\pm}1.01$) are rarely considered by consumers. Fourteen significance factors were three factors. Overall significance for selection attributes when purchasing Kimchi differed according to gender, age and marital status. Fourteen satisfaction factors were extracted to four factors. Overall satisfaction for selection attributes when purchasing Kimchi differed according to martrial status. Total satisfaction with selection attributes when purchasing the food was greatly affected by its quality and packaging. These findings confirmed that Kimchi products should be diversified and active marketing should be carried out if Kimchi is to become a global product.

• Journal of Korean Academy of Nursing
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• v.33 no.2
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• pp.210-219
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• 2003

Purpose: The purpose of this study was to identify nursing importance and the performance of nursing interventions linked to five nursing diagnoses and find out core nursing interventions to each of the five nursing diagnosis. The five nursing diagnoses were Pain, Diarrhea, Constipation, Hyperthermia, and Infection: Risk for. Method: Data was collected from nurses working in four different hospitals. Data were analyzed using mean, SD, and paired t-test to compare difference between importance and performance of each intervention. Result: In general interventions related to medication, such as Medication Administration: IV, Medication Administration: IM, Medication Administration: Oral, Medication Management were all considered highly important and performed very often regardless of nursing diagnoses. And the level of importance was higher than the performance in most of all the interventions linked to five nursing diagnoses. Only two interventions, Medication Administration and Intravenous (IV) insertion had higher level of performance than importance in the diagnoses of Pain and Diarrhea respectively. Conclusion: Using the above findings, we now know which intervention should be performed more frequently to solve nursing problems and which interventions are more critically important to nursing diagnosis. This information can be very helpful for developing nursing information system.

• Journal of Families and Better Life
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• v.35 no.1
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• pp.71-81
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• 2017

This study examined the effects of personal values on the levels of life satisfaction among three Northeast Asian countries: Korea, China, and Japan. For this, it used data from the World Values Survey and adopted the value categories framed by Schwartz(2012). The mains findings are as follows. First, the Korean respondents showed the lowest levels of life satisfaction and the Japanese respondents showed the lowest levels of importance on each value. Second, the Korean and Chinese respondents who put more importance on the value of 'self-direction' showed higher levels of life satisfaction. Third, the Chinese and Japanese respondents who put more importance on the value of 'benevolence' showed higher levels of life satisfaction. Fourth, while the Chinese and Japanese respondents with a higher level of importance on the value of 'universalism' and 'tradition', respectively, showed higher levels of life satisfaction, the Korean respondents with a higher level of importance on the value of 'power' showed lower levels of life satisfaction. Based on the findings, it suggested the directions for future research.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.668-680
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• 2002

The purpose of this study was to investigation the importance and categorization of task elements of school food service dietician and to provide the useful data for standard model of the dietician′s tasks of school foodservice. This study was conducted in school food services nationwide in method of written questionnaire. The questionnaires were mailed to the dieticians of 3 type school foodservice system-conventional, commissary, joint management. Of the 660 schools that participated in this study, the responses from 212 conventional system and 212 commissary system and 200 joint management system were selected for analysis. Statistical analysis was performed with SAS/Win 6.12 package program for descriptive analysis, T-test, ANOVA, factor analysis using. The main results of this study can be summarized as follows Importance level was more than 4 score out of 5 scale in most of the task elements. The result was indicative of the appropriateness of definition of the 61 task elements. Of 61 task elements, importance level on ′nutrition education′ and on ′evaluation of foodservice operation management′ indicated the most significant difference between present and ideal situation. Through factor analysis, 61 task elements were regrouped into 7 dimensions; "Duty dimension of cooking and distribution management", "Duty dimension of cost management", "Duty dimension of raw material management", "Duty dimension of education management", "Duty dimension of menu management", "Duty dimension of record keeping of foodservice", "Duty dimension of general management (others)".

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.621-626
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• 2005

This study aimed to analyze the impact of importance and fulfillment(satisfaction) factors of menu quality on customers' intent of revisit of Japanese restaurants, so that it could provide information helpful to build up detailed marketing strategy and present considerations for management's higher sales amount and more efficient business results as well. Importance on menu quality scored higher level than fulfillment on the whole in Japanese restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on flavor, nutrition, cleanliness and freshness than anything else. In terms of IPA analysis on Japanese cuisine menu quality, it was noteworthy that the items with high importance but low fulfillment included menu price as an attribute for menu quality, although it was not shown in menu-specific items. In the survey on the associations between fulfillment(customer satisfaction) and intent of revisit, it was found that factors of customer satisfaction included 'trimness of dishes', 'information', 'appropriateness' and 'economic affordable' Out of these factors, it was noted that both 'trimness' and 'economic affordable' had significant effects on customer satisfaction at the significance level ranging from p<0.05 to p<0.001.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.81-94
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• 2016

The purpose of this study is to measure the relative importance of the factors that affect school to work transition that food service-related majors and workers recognize. To this end, this study composed such factors into a second hierarchy level of individual background, educational background, and preparation effort to enter labor market. The study made us of the analytic hierarchy process(AHP), which calculates the importance of each factor through the relative evaluation of each factor in the hierarchy. The results of analysis are as follows. First, in the second hierarchy level, effort to enter the labor market exhibited the highest relative importance. In the case of four-year college students, educational background had the highest relative importance. Second, in case of third hierarchy level factors relating to personal background, gender had the highest relative importance. As for educational background, the type of college had the highest relative importance. As to the effort to enter labor market, overseas working experience while in college and job searching channels had high relative importance, while vocational training experience had the lowest relative importance. Third, the analysis result of complex weighted value showed that the type of college had the highest complex weighted value. In future studies, the type of businesses and business conditions in the food service industry should be subdivided for an analysis of influential factors, and, based on this, customized career guidance should be made for specific career paths of each student.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.423-430
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• 2001

The facts of job satisfaction and their perceived importance among elementary school foodservice dietitians were assessed. The survey instrument consisted of three parts: the job satisfaction survey was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for corresponding job facets; and demographic items. A survey of school food service operations was undertaken and detailed information was collected from 170 dietitians. The collected data were processed using the SPSS package program for descriptive analysis and analysis of valiance. School foodservice dietitians' importance and satisfactions scores on their job and working environment were 4.25 and 2.83, respectively. The respondents rated the subscales of 'communication' and 'nature of work' the highest and the subscales of 'pay' and 'working environment' the lowest The results of facet satisfaction scores and corresponding perceived importance scores were paired to be plotted on the Importance-Performance Analysis Grid. IPA grid was used to provide a strategy for food service managers to counteract dietitian dissatisfaction.