• 한국식생활문화학회지
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• 제9권2호
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• pp.149-157
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• 1994

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

• 한국식품영양과학회지
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• 제42권6호
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• pp.983-990
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• 2013

본 연구는 학교급식에서 중요한 메뉴 특성을 파악하고 실제 제공되고 있는 메뉴 특성별 제공 현황을 분석하여 학교급식에서의 올바른 메뉴 운영을 위한 기초자료를 제공하고자 실시되었다. 대구 경북지역 초 중 고 각 2개 학교씩 총 6개 학교에서 제공된 메뉴를 대상으로 하였고 각 학교 영양(교)사를 통해 메뉴 정보를 수집하였으며 계절에 따른 차이를 고려하여 각 학교마다 2회에 걸쳐 1차 조사는 2011년 6월30일~7월 15일, 2차 조사는 2011년 12월 1일~16일에 실시 하였으며 연구 결과는 다음과 같다. 음식군에 따른 메뉴 품목 당 식재료비 차이는 유의적으로 나타났고(p<0.001), 육류 및 생선 찬류가 881.66원으로 가장 높았고 김치류가 114.50원으로 가장 낮았다. 학교급(초 중 고)에 따라서는 중학교가 39.3%로 가공식품 사용 메뉴의 비율이 높았고(p<0.01), 초등학교(86.4%)와 고등학교(83.5%)에 비해 중학교(71.7%)가 노동효율성이 높은 메뉴 품목의 비율이 상대적으로 낮게 나타났다(p<0.01). 비전통 메뉴 품목에서 동물성 식품을 포함하는 메뉴 품목과 가공식품, 기름 사용 가열 조리법을 사용하는 비율이 유의적으로 높아(p<0.001) 전반적으로 전통 메뉴 품목이 학생들의 건강에 긍정적 영향을 미칠 것으로 판단된다. 운영효율성에 있어서도 노동효율성이 높은 메뉴 품목의 비율이 전통 메뉴 품목에서 유의적으로 더 높게 나타났고 (p<0.001), 식재료비 평균도 전통 메뉴 품목(371.57원)이 비전통 메뉴 품목(529.37원)에 비해 낮게 나타나(p<0.001) 운영효율성 역시 전통 메뉴 품목이 우수한 것으로 나타났다. 동 식물성 메뉴별로는 식물성 메뉴 품목(95.4%)이 동물성 메뉴 품목(88.1%)에 비해 기름 사용이 적은 조리법을 사용하는 비율이 유의적으로 높았고(p<0.01), 운영효율성 중 식재료비는 동물성 메뉴 품목에서 650.40원으로 식물성 메뉴품목 274.39원에 비해 유의적으로 높게 나타났다(p<0.001). 조리법별로는 기름 사용이 적은 조리법을 사용하는 메뉴 품목 중 노동효율성이 높은 메뉴 품목(95.8%)이 유의적으로 많았고(p<0.001), 가공식품 사용 메뉴에서 노동효율성이 낮은 메뉴 품목이 유의적으로 높게 나타났다(p<0.001). 조리법별 식재료비는 기름 사용이 적은 조리법을 사용하는 메뉴 품목의 식재료비 평균(413.54원)이 기름 사용이 많은 메뉴 품목(623.47원)에 비해 유의적으로 낮게 나타났다(p<0.01). 본 연구결과 학교급식에서 제공되는 메뉴 중 전통 메뉴와 식물성 메뉴가 가공식품을 적게 사용하고, 조리 시 기름 사용이 적으며 식재료비 역시 저렴한 것으로 나타났다. 이러한 메뉴는 학생들의 건강과 식생활 개선뿐만 아니라 효율적인 메뉴 운영을 위해서도 적극적인 활용이 필요한 것으로 판단되므로 각 학교별로 메뉴에 대한 학생 선호도나 만족도에 대한 조사 등을 바탕으로 한 전통음식 및 식물성 식재료 활용 메뉴 개발이나 메뉴 운영 전략 수립이 필요할 것으로 사료된다. 특히, 메뉴의 효율적인 운영은 식재비용 및 학교별 급식기기/인력 등에 따라 달라질 수 있으므로 각 메뉴별 식재료비, 노동효율성 등의 조사가 식단 작성 시 도움이 될 수 있을 것으로 생각된다. 본 연구에서는 노동효율성 조사에 있어 표준화된 평가기준을 사용하지 못하고 학교별 실무자 회의와 학교 간 의견 조율을 통해 평가를 실시하였으나, 향후 연구에서는 표준화된 평가기준이 사용된다면 학교급식 운영 효율화에 더 큰 도움을 줄 수 있을 것으로 판단된다.

• 유통과학연구
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• 제18권3호
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• pp.77-85
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• 2020

Purpose: This study examined marketing value as online word-of-mouth media in the foodservice industry, and it did research on online word-of-mouth (e-WOM) communication marketing schemes using mass communication in the industry. The study is also intended to investigate the impact of electronic word-of-mouth (e-WOM) information and communication on product awareness risks, benefits, and word-of-mouth (WOM) impacts on restaurant consumers. Research design, data, and methodology: The analysis was conducted on a valid questionnaire of 425 menu product consumers. The survey was conducted for two months in March 2019. The collected data was analyzed using SPSS and hierarchical regression analysis was applied. Results: It did empirical research on the reciprocal casual relations to online and the existing word-of-mouth communication that have to be preceded to understand characteristics of online word-of-mouth communication for the purpose of this study. The result is summarized as follows. First, the online word-of-mouth (e-WOM) effect on product recognition risk shows the statistically significant effect of information sender characteristics, information recipient characteristics, and online word-of-mouth (e-WOM) communication on product recognition risk. Second, the influence of online word-of-mouth (e-WOM) on product risk benefits shows that the information sender characteristics, the information receiver characteristics, and online communications have a statistically significant effect on product risk benefits. Third, online word of mouth risk recognition had a statistically significant effect on word of mouth acceptance. Fourth, online risk benefit had a statistically significant positive effect on word of mouth (WOM) effect. Conclusions: The communication between online word of mouth (e-WOM) sender and recipient had a positive influence on the product evaluation and attitude change in the foodservice industry, and the word-of-mouth (WOM) effect affected financial and non-financial performance. The results mentioned above indicated that the communication between the sender of the information and the receiver of the information had a positive effect on the product evaluation and attitude change of the menu consumer, and the word-of-mouth (WOM) result affected the financial. Therefore, the online word-of-mouth (e-WOM) effect has a positive effect on the word-of-mouth (WOM) effect of menu products when performed simultaneously and positively between the information sender and the information receiver.

• 한국프랜차이즈경영연구
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• 제6권2호
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• pp.105-122
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• 2015

This study was to investigate the impact of environment characteristics on perceived value and visit intention in franchise coffee shops. And, the study was to examine the mediating role of perceived value in the relationship between environment characteristics and visit intention. The data were collected from 212 coffee shop users and analyzed with SPSS and AMOS.. The findings are as follows. First, price, service, and atmosphere have a significant effect on the defined hedonic value but menu does not. Second, price and service have a significant effect on utilitarian value but menu and atmosphere do not. Finally, both hedonic value and utilitarian value have a significant effect on visit intention.

• 대한인간공학회지
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• 제18권3호
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• pp.87-103
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• 1999

The present study employed an experimental usability testing technique to explore cognitive engineering characteristics of WWW. Based on the results of our previous study which employed non-experimental methods such as questionnaire and heuristic evaluation method, this study used a behavioral performance-measurement technique to evaluate the usability of a domestic web-site design. Specifically, we revised the menu and document structure of the original 'Movie-Friend' site to solve the design problems which were extracted from the results of the heuristic evaluation method of our previous study. Exp. 1 compared the relative navigation efficiency of the original frame menu site and the revised pop-up toolbar site, and Exp. 2 compared the toolbar menu site and the revised frame site. As a result of Exp. 1, the revised pop-up toolbar site showed improved navigation efficiency compared to the original site, as indicated by the mean latency and the number of pathways to reach the target page. However, we found no performance difference between the frame site and toolbar site in Exp. 2.

• Genomics & Informatics
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• 제6권2호
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• pp.64-67
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• 2008

The Korean Rice Ds-tagging lines Database (KRDD) is designed to provide information about Ac/Ds insertion lines and activation tagging lines using japonica rice. This database has provided information on 18,158 Ds lines, which includes the ID, description, photo image, sequence information, and gene characteristics. The KRDD is visualized using a web-based graphical view, and anonymous users can query and browse the data using the search function. It has four major menus of web pages: (i) a Blast Search menu of a mutant line; Blast from rice Ds-tagging mutant lines; (ii) a primer design tool to identify genotypes of Ds insertion lines; (iii) a Phenotype menu for Ds lines, searching by identification name and phenotype characteristics; and (iv) a Management menu for Ds lines.

• 대한영양사협회학술지
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• 제23권4호
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• pp.363-373
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• 2017

This study examined the characteristics of the foodservice menu items offered at senior welfare centers to provide information on Korean senior menu development. A total of 514 lunch menu items were collected from 27 senior welfare centers in April, July, October and January. The most frequently served staple foods, soups, and side dishes were multi-grain rice, seaweed soup, Bulgogi, Kimchi, and liquid yogurt. The proportions of carbohydrate, protein, and lipids of total energy serving of senior welfare centers were 59.8%: 16.7%: and 22.8%, respectively. The nutrients served at less than 40% of the Recommended Nutrient Intake (RNI) and Adequate Intake (AI) of Dietary Reference Intakes for Koreans (KDRIs) were chloride (1.0%), vitamin D (1.3%), biotin (1.7%), magnessium (4.5%), Iodine (7.5%), pantothenic acid (8.0%), vitamin E (12.5%), vitamin $B_6$ (20.0~21.4%), vitamin K (21.1~24.3%), and water (35.7~39.7%). The nutrients served in excess of the daily intake goal and RNI were iron (98.9~127.1%), sodium (104.9%), and copper (1,100.0%).

• Communications for Statistical Applications and Methods
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• 제30권5호
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• pp.485-499
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• 2023

This study aimed to predict the number of meals served in a group cafeteria using machine learning methodology. Features of the menu were created through the Word2Vec methodology and clustering, and a stacking ensemble model was constructed using Random Forest, Gradient Boosting, and CatBoost as sub-models. Results showed that CatBoost had the best performance with the ensemble model showing an 8% improvement in performance. The study also found that the date variable had the greatest influence on the number of diners in a cafeteria, followed by menu characteristics and other variables. The implications of the study include the potential for machine learning methodology to improve predictive performance and reduce food waste, as well as the removal of subjective elements in menu classification. Limitations of the research include limited data cases and a weak model structure when new menus or foreign words are not included in the learning data. Future studies should aim to address these limitations.

• 한국식생활문화학회지
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• 제35권6호
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• pp.538-552
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• 2020

Tis study was an attempt to systematically analyze the characteristics of modern Korean food styling using the menu image photos of the Michelin Guide Seoul 2020 restaurants. The first sampling was conducted on the 27th of March 2020 and the second on the 27th of October 2020. A collection of images on the web and 442 photographic cases obtained by a search through theoretical background literature and research papers were studied by a qualitative analysis method. First, the food styling contents were analyzed and based on that, the food styling characteristics of the menus of 11 restaurants in Korea including the contemporary restaurants were considered. The analysis revealed several aspects of Korean food styling. First, food styling appeared to have three major characteristics: color, shape, and container styling. Color styling was further subdivided into single color/similar color, color contrast, source type, and accent color type. The shape/formative styling was classified into figure type, shape type, accessory type, and garnish type, and container styling was categorized as container color type, container shape type, and container material type. Second, the modern Korean food color styling characteristics of Michelin restaurants were categorized in the order of monochromatic/similar type, sauce type, accent color type, and color contrast. In the formative styling category, it was categorized in the order of shape type, small piece type, garnish/garnish type, and figure type. In container styling, container material type and formative type accounted for the major portion of the category. The food styling characteristics of the modern Korean menu were systematized and image examples were presented visually. Please use it as food styling educational material or personal food styling skill.

• 동아시아식생활학회지
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• 제25권4호
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• pp.703-709
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• 2015

The purpose of this study was to investigate satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children's foodservice facilities which were enrolled members at CCFSM in Geumcheon-gu, Seoul. The questionnaire included the general characteristics of respondents, satisfaction with CCFSM's services : 'Field consulting', 'Education and training for cook', 'Menu', and 'Newsletter'. The questionnaire was responded by 78 foodservice facilities for children, including 42 regular members (53.8%) and 36 associate members (46.2%). The analysis rate was 50.3% and the majority of respondents were child-care centers (94.9%). As a result, satisfaction with 'Newsletter (4.87 points/5 points)' was the highest while 'Menu (3.95 points)' was the lowest. Satisfaction with 'Education and training for cook' of regular members (4.74 points) was significantly higher than that of associate members (4.41 points). For factors affecting overall satisfaction with CCFSM's service, there was a difference between associate and regular members. Regular members were significantly affected by 'Menu (p<0.001)', and 'Newsletter (p<0.05)'. Associate members were affected by 'Education and training for cook (p<0.05)'. Thus, satisfaction with Menu of CCFSM should be increased. The results of this study show that there was a difference in satisfaction between associate and regular members. Therefore, CCFSM program should be implemented depending on the characteristics of foodservice facilities for children and their needs.