• 한국조리학회지
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• 제8권3호
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• pp.169-185
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• 2002

Data collections were made from the Seoul five-star hotels'Italian restaurant to set goals on the quantity standardization by bringing up the issues from the analysis of their menus and portions. Brief of this research is as follows. The first, variations of Italian cuisine are significantly different from the region to region. The chef or cook must have general knowledge and understanding, and consider the ingredients and its cooking method. The second, for the understanding of fire Italian menu, languages used for the menu have to be in worldwide understandable languages and for the better understanding of Korean chefs, it should be also described in Korean. The third, for the cost controller and to reduce the cost, all food should be prepared in proper cooking method and set goal for the right portion size. The fourth, menu should be selected based on the customer preferences and the menu cycle change is adequate for four times a year. Italian food and dishes are prepared by above points with the standardized portion size and cooking method, more efficient and uniformed dishes will be provided to customers and customers will be fulfilled with the satisfaction.

• 패션비즈니스
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• 제27권4호
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• pp.101-114
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• 2023

This study aimed to create globally acceptable Hanbok-inspired work uniforms, by developing practical designs and providing useful resources for incorporating Hanbok characteristics into office attire. First, to establish the elements that the Hanbok work uniform should have, the definition and characteristics of service clothes and preferences for the process of modernization of traditional Hanbok were reviewed through a review of the preceding studies. For the Hanbok work uniform design, a total of 4 pieces, 2 for each male and female, were planned, a schematic diagram was created, and the design was modified after evaluation by fashion design experts. I made a pattern of the modified design with a CAD program, imported it into CLO 3D to produce a virtual costume, and confirmed the final design draft. Work uniform design has symbolism, functionality, and aesthetics as its characteristics. The functionality of the Hanbok work uniform designed in this study is suitable for the season, and it was designed to increase the efficiency of work when worn for a long time. The design was focused on the development of materials and patterns in consideration of comfort and activity. The esthetic nature of hanbok-inspired work clothes was intended to reveal details that could highlight the silhouette of the human body and reflect the beauty of hanbok.

• Asian Journal of Business Environment
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• 제14권2호
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• pp.31-40
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• 2024

Purpose: This study aims to explore the factors affecting the willingness to pay for chicken delivery services targeting college students. The results of this study provide insights for improving food delivery market services and developing effective marketing strategies. Research design, data and methodology: A survey employing a questionnaire was administered to students at Chungbuk National University over a 10-day period from May 15 to May 24, 2023. Out of 232 distributed surveys, 218 were considered suitable for analysis. Binomial logistic regression analysis was conducted with the willingness to pay for delivery fees contingent on chicken price, serving as the dependent variable. Results: The main findings are following. First, as the price of chicken increases, the percentage of individuals willing to pay more than 2,000 won for delivery services decreases. Second, regardless of chicken price, males exhibit a lower tendency to bear higher delivery service fees compared to females. Lastly, those who lack awareness of their recent delivery fees or have previously paid charges exceeding 3,000 won demonstrate a greater propensity to pay higher delivery service fees compared to those who have paid fees below 3,000 won. Conclusions: It is essential for chicken sellers to identify key customer segments such as single-person households, and offer pricing and services tailored to their needs and preferences.

• Nutrition Research and Practice
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• 제6권5호
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• pp.466-473
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• 2012

The change in people's dietary life has led to an increase in an intake of processed foods and food chemicals, raising awareness about taste education for preschoolers whose dietary habits start to grow. This study aims to evaluate the effectiveness and satisfaction of parents and childcare personnel after developing a taste education program and demonstrating it in class. A part of the curriculum developed by Piusais and Pierre was referred for the program. After educating 524 preschoolers in child care facilities in Seoul, a satisfaction survey was conducted on the program. The data in this study were analyzed using SPSS 14.0. Statistical analysis was conducted based on the frequency after collecting the data. Mean ${\pm}$ SD used to determine satisfaction with taste education, with preferences marked on a five-point scale and the alpha was set at 0.05. The program includes five teachers' guides with subjects of sweetness, saltiness, sourness, bitterness and harmony of flavor, and ten kinds of teaching tools. For the change in parents' recognition of the need for taste education based on five-point scale, the average of $4.06{\pm}0.62$ before the program has significantly increased to $4.32{\pm}0.52$ (P < 0.01). Regarding the change in the preferences for sweetness, saltiness, sourness, and bitterness, the average has increased to $3.83{\pm}0.61$, $3.62{\pm}0.66$, $3.64{\pm}0.66$, and $3.56{\pm}0.75$ respectively. In an evaluation of instructors in child care facilities, the average scores for education method, education effect, education contents and nutritionists, and teaching tools were at $4.15{\pm}0.63$, $3.91{\pm}0.50$, $4.18{\pm}0.50$, and $3.80{\pm}0.56$ respectively. In addition, the need for a continuous taste education scored $4.42{\pm}0.67$. This program has created a positive change in preschoolers' dietary life, therefore the continuation and propagation of the taste education program should be considered.

• 한국식생활문화학회지
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• 제8권2호
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• pp.125-137
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• 1993

The purpose of this study was to develop nutrition education program that promotes eating behavior of preschool children. 118 parents of preschool children were surveyed to understand of children's food preferences and prejudices. The preference for vegetable showed the lowest score(2.345) and fruit was the favorite food(4.11). These results imply the consequence of teaching balanced diet with emphasizing vegetables for preschoolers. Thus, nutrition education program including teaching material were developed to provide the preschoolers with cognitive, affective, and psychomotor activities in order them to the familiar with vegetables. The program were consisted of following five parts: 1. Read-A-Story includes six stories with follow-up activities. 2. Grow-A-Plant gives instructions for growing vegetables. 3. Play-A-Game stimulates children's imagination and learning. 4. Take-A-Trip suggests places to visit that grow, sell, and prepare vegetables. 5. Eat-A-Treat presents easy ways to prepare and enjoy vegetables. Twenty one-Standardized recipes for vegetable dishes were also developed for preschooler's luncheon and snack in daycare center.

• 감성과학
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• 제25권2호
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• pp.55-70
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• 2022

In the 21^st century, the demand for eco-friendly leather, such as eco-leather and vegan leather, is steadily increasing. This study examines the influence of eco-friendliness on consumers' purchasing intentions and the possibility of eco-friendly changes in the fashion accessory market, which is dominated by leather material and leather substitutes. This study administered a questionnaire survey to 227 males and females between 20 and 60 years of age in Korea. With a 5-point Likert scale, data were collected on evaluation criteria when purchasing shoes and bags and purchasing intention of various leather substitute materials according to the democratic variables. The eco-friendliness attitude was divided into eco-consciousness and green behavior. As the eco-friendly attitude increased, most purchasing standards increased, but the purchasing criteria, such as trends, brands, and prices, did not correlate with the eco-friendly attitude. The eco-consciousness of a consumer had a high correlation with the design evaluation criteria, while the green behavior of the consumer aligned with durability and comfort criteria when purchasing a bag. There was a preference for recycled leather, vegetable leather, synthetic leather, and chemical leather, and the fabric type was ranked as natural fiber, biodegradable fiber, and synthetic fiber. Consumers with both green behavior and eco-consciousness are more likely to purchase biodegradable textiles and vegetable leather for the material of shoes and bags.

• 유통과학연구
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• 제13권8호
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• pp.73-80
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• 2015

Purpose - This study's objective is to analyze the content of the communications between users and producers based on the construal level theory. User generated content refers to content created in an online-based service where users and producers communicate interactively with each other. In a user generated content platform, the messages sent and received between the many players, the users and producers who use the content, may be analyzed at the psychological level based on construal level theory. Research design, data, and methodology - This study gathered user and producer participation through a snow-bowling sampling method. The data analyzed includes 125 video clips and 2,912 comments. The period of the data collection was from September 2014 to December 2014. The collected data was analyzed using a t-test and two-way ANOVA. Results - This study obtained the following research results. First, users who were a short social distance from producers responded to user participatory activities stated in concrete language rather than abstract language. In contrast, users who were at a longer social distance from producers tended to respond to the content requesting user participation through abstract language. Second, if users and producers were at a short social distance from each other, user preference increased more when a producer response to user participation was expressed concretely rather than when it was expressed abstractly. In contrast, if the users were at a longer social distance, users' preferences increased more when producer response was expressed abstractly rather than when it was expressed concretely. Conclusion - This study found that the effect of suitability, in which the social distance and the content were in congruence at the construal level, could be observed. Therefore, based on this, academic and practical implications were drawn. The three main insights of the study are as follows. First, firms can use psychological factors to analyze the message content of users in their distribution platforms. This study reveals managerial implications for marketing managers who want to take make use of this analysis of user and producer communications. This study indicates that the main factors include the concrete and abstract scores and social distance between users and producers. Second, we also provide the strategic guidelines to maximizing user preferences and other outcomes. The main dependent variable in this study is the user preference shift; the variable increases through the congruence effect; and the construal level is determined by the social distance between the users and producers and the type of producer response. The outcomes here from users can be utilized to develop several systemic strategies. One process to use the outcomes could be: (1) firms could measure the users and producers social distance; (2) calculate the concreteness or abstractness of the messages; and, (3) predict the user preference outcomes by the congruence between user and producer social distance and the abstractness or concreteness of the message content.

• 한국철도학회논문집
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• 제19권2호
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• pp.243-250
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• 2016

지속적인 경제성장에 더불어 지역 활성화 정책이 시행되면서 지역 간 통행수요가 증가하고 있으며, 이를 다양한 교통수단이 분담하고 있다. 교통 분야에서 저탄소 녹색성장이 강조되면서 친환경 교통수단인 간선열차로 통행수요의 전환을 유도하려는 노력이 이루어지고 있다. 이를 위하여 간선열차와 경쟁적 위치에 있는 대중교통수단들에 대한 승객들의 인식 파악 및 간선열차의 경쟁력 강화 방안에 대한 연구는 필수적이다. 본 연구에서는 6개의 대표적 지역 간 대중교통수단(KTX, ITX-새마을, 무궁화, 우등고속버스, 일반고속버스, 항공기)이 제공하는 서비스 특성에 대한 유사성을 다차원척도 분석을 실시하여 2차원 공간상에 개념적 거리로 표현하고 승객들의 수단 간 유사성 인식정도를 측정하였다. 연구 결과를 통하여 지역 간 대중교통 수단들에 대한 경쟁관계를 파악할 수 있었으며, 이를 통하여 간선열차가 상대적 경쟁우위를 선점하기 위한 방안을 제시하였다.

• 한국조리학회지
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• 제17권5호
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• pp.1-14
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• 2011

본 연구는 한국에 6개월 이상 거주하고 있는 독일인들을 대상으로 한국의 음식에 대한 관심 및 인식을 조사하여 향후 한국음식의 세계화를 위한 기초자료로 제공하고자 실시하였다. 독일인의 식습관에 대한 분석 결과에서는 전체적으로 한국 내에서 일상적으로 선호하는 음식이 한식과 자국 음식인 독일식으로 나타났고, 사회활동이 많은 남성이 여성에 비해 다양한 한국음식을 접할 기회가 많은 것으로 조사되었다. 한국음식의 직접조리현황에 있어서는 응답자의 대부분이 거의 하지 않는다고 하였다. 한국음식을 직접 조리하지 않는 이유로는 복잡한 조리방법과 레시피의 이해부족으로 나타났다. 따라서 한국음식의 세계화를 위해서는 레시피의 간편화, 표준화가 필요함을 알 수 있었다. 독일인의 외식습관에 따른 한국 음식의 선호도 분석 결과는 위치적으로 식당 밀집 지역이나 도보로 갈 수 있는 곳 등이 가장 많았으며, 분위기적인 측면으로서는 조용한 분위기나 우아한 분위기를 선호하는 것으로 나타났다. 한국음식이 독일인, 더 넘어서 유럽인의 입맛을 사로잡기 위해서는 외국인을 위한 한국음식교육 및 적용 가능한 레서피 개발이 필요할 것이다.

• 한국식품영양과학회지
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• 제35권7호
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• pp.945-954
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• 2006

본 연구의 목적은 고등학생들의 메뉴 기호도를 분석하고 학생들의 실제 섭취상태를 파악하여 그 결과를 학교급식 식단 계획 시 유용한 기초 자료로 이용함으로써 학교급식 운영의 질적인 향상을 도모하고 학생들의 올바른 식습관 형성과 영양섭취의 질을 높이는 데 있다. 본 연구의 결과를 요약하면 다음과 같다. 1) 대구지역 직영급식을 하는 16개 고등학교에서 제공하는 음식의 조리형태에 따른 빈도를 분석하면 국류가 가장 많았고, 다음으로는 밥류, 김치류가 비교적 자주 제공되었다. 2) 급식 메뉴에 대한 기호도를 살펴보면, 쌀밥의 기호도가 가장 높았다. 일품 요리류는 비빔밥과 볶음밥, 국 및 찌개류에서는 수제비만두국과 미역국, 그리고 무침류에서는 과일샐러드나 야채샐러드의 기호도가 높은 것으로 나타났다. 찜류 및 조림류에서도 갈비찜의 기호도가 가장 높게 나타났고 튀김 구이류의 기호도는 돈가스, 탕수육의 순으로 높게 나타났다. 볶음류와 찜류, 조림류, 튀김 구이류에서 육류를 재료로 한 음식에 대한 기호도가 야채를 재료로 한 음식보다 전체적으로 높은 선호도를 보였으며, 특히 남학생의 육류에 대한 기호도가 여학생보다 높았다. 3) 기호도와 세공빈도를 비교한 결과는 학생들의 음식에 대한 기호도와 실제로 학교에서 급식되는 메뉴의 제공빈도 사이에 유의적인 상관관계가 없는 것으로 조사되었다. 기호도와 섭취율을 비교한 결과 기호도와 섭취량 사이에는 유의적으로 상관관계가 있음을 나타내고 있다. 4) 고등학생의 영양소 섭취 함량 분석결과 단백질, 인, 철분, 아연, 비타민 A, 비타민 $B_1$, 비타민 $B_6$, 나이아신, 비타민 C, 비타민 E를 초과섭취하고 있었다. 반면 열량, 칼슘, 비타민 $B_2$, 엽산은 권장량을 충족시키지 못하는 것으로 나타났다. 칼슘의 권장량 대비 섭취율이 남자는 54.93%, 여자는 51.32%로 가장 취약한 섭취를 보였으며, 또한 철분은 월경을 경험하는 여학생들에게 특히 유의해야 하는 영양소임에도 불구하고 여학생의 섭취량이 권장량 대비 90.28%에 그쳐 청소년들의 영양증진을 위한 보다 적극적인 대책을 설정해야 할 것이다. 이상의 연구결과에서 학교급식식단 기호도와 섭취율 사이에 상관이 있음을 알 수 있었으며, 이는 학교급식의 메뉴선정에 있어 기호도가 매우 중요한 원인이 됨을 알 수 있다. 학교급식의 메뉴별 섭취율을 높이고 필요한 영양을 섭취하도록 하기 위해서는 식단 작성 시 기호도 조사를 통한 대체식품이용, 메뉴개선, 새로운 조리법 개발, 영양교육의 실시와 함께 배식량의 표준화가 필요할 것으로 사료된다. 특히 국과 찌개류는 우리 전통식단의 일부로 거의 고정적으로 제공되는 메뉴이기는 하지만 학생들의 기호도가 낮고, 이들 식품의 잔반이 환경오염에 미치는 영향과 식염함유량을 고려해서 식단형태를 재구성할 필요도 있다고 본다. 현재 학교급식을 제공받는 고등학생들의 영양소 섭취량 분석결과 과잉 또는 부족한 영양소가 있었고 특히 칼슘의 실제 섭취는 권장량의 53% 정도의 섭취율을 보여 우유급식에 대한 필요성을 강조하고 교육하는 등 칼슘섭취에 대한 대책을 강구하여야 할 것으로 사료된다.