• 한국조리학회지
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• 제14권3호
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• pp.1-15
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• 2008

The purpose of this study was to examine the structural relationship where the job satisfaction of chefs who directly handle the food materials in the hotel restaurants influences their purchase and management of the food materials. For this, 350 chefs of 11 five-star hotels were surveyed with a questionnaire about the process and consciousness in managing food materials. 293 copies of the questionnaire were used in the empirical study by excluding unanswered and insincere ones. Before verifying the hypothesis, the reliability and propriety of the concepts suggested by the study model were analyzed through structural equation model using AMOS 5.0 to analyze concepts and verify the hypothesis. As the result of, the job satisfaction of five-star hotel restaurant chefs appeared to have positive influence on the chefs' purchase attitude, food material satisfaction, food material management performance. Also, the supplier satisfaction increased when the cooking and purchase departments communicate well with each other. Therefore, for the efficient purchase of food materials, the purchase and cooking departments shall survey the market periodically, increase communication between departments to obtain food material satisfaction, organization satisfaction and job satisfaction.

• 한국식생활문화학회지
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• 제25권6호
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• pp.708-718
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• 2010

This study was conducted to examine the effects of a healthy dietary life and purchase of environmental-friendly food materials according to a mother's lifestyles of health and sustainability (LOHAS) attitudes. The subjects consisted of 295 mothers. The findings are summarized as follows. The mother's LOHAS attitude index averaged 3.39 points out of 5 points. High LOHAS attitude items were "I participate actively in separating the trash collection" (4.16 points), and "I recycle dresses that I do not wear by taking them to the recycling center" (4.08 points). In contrast, LOHAS attitude items for "I do community service activity on the weekend" (2.57 points), and "I try to serve in the local community" (2.63 points) scored very low. A high LOHAS behavior index occurred for mothers who were "resource saving", whereas "social welfare" scored low. Mother's intention to purchase environmental-friendly food materials averaged 3.61 points. Mother's health dietary life attitude score averaged 3.52 points. When age, monthly income, and the environmental-friendly food materials purchase ratio of the mother was high, the health dietary life performance was high. The LOHAS attitude index of mothers had an impact on the purchase intention of environmental-friendly food materials in resource saving and environmental-friendly oriented propensity groups. The LOHAS attitude index of mothers impacted healthy dietary life in environmental-friendly, family and health oriented propensity groups.

• 한국식생활문화학회지
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• 제17권5호
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• pp.543-550
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• 2002

The purpose of this study is to provide basic materials for food service consumption culture by proving the problem with food service purchase and its improvements. For this purpose, it was attempted to grasp university students' food service purchase behavior and level of satisfaction with it and to investigate the factors influencing their level of satisfaction with food service purchase. The questionnaire research was conducted for university students living in Seoul and Chungcheong provinces. 453 questionnaires obtained from them were used for final analysis. As a results, the following finding were obtained: 1. In case of university students, their level of consumer satisfaction with food service purchase was shown to be the score of 37.99(63.06/on the basis of 100 points). They showed the highest level of satisfaction with quality, followed by facility and atmosphere, service, price and the like. 2. The factor having the greatest influence on university students' level of satisfaction with food service purchase was shown to be gender(female), followed by food service place(Korean food restaurant, Chinese food restaurant, Western food restaurant, flour-based meals restaurant), consumer attitude, average monthly food service cost.

• 한국식품영양학회지
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• 제27권3호
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• pp.393-399
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• 2014

The purpose of this study is to analyze the LOHAS tendency of new seniors' and its effects on the attitude and purchase intention for environmental-friendly food materials. Data were collected through a questionnaire survey from random sample of 162 senior customers in Seoul and Kyunggi area. The LOHAS tendency of new seniors can be divided into three factors; environmental-friendly, sustainability and sociality. Environmental problems affected the environmental-friendly factor the most while manufacturing techniques for sustainable products and recycling habits were key variables for the sustainability factor. The idea of companies sharing their value system of LOHAS tendency was the most significant for the sociality factor. Each of these LOHAS tendency factors influenced the purchase intention of the new seniors.

• 한국식생활문화학회지
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• 제20권5호
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• pp.574-583
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• 2005

To investigate the importance and practice of well-being related dietary life pattern such as purchasing food materials, food habits and eating out, a survey was conducted by questionnaire and 5-point Likert score in Seoul and Gyeonggi-Do, September, 2004 and April, 2005. The responses of 732 housewives who were over 40 years were analyzed by SPSS package program. The results were as follows. Most of them were 40-49 years(74.4%), graduated highschool (66.6%) and their family type was nuclear family type(81.4%). Almost half of them had full-time job (37.1%) and part time job (15.4%). The average importance score of 'food habits', 'purchasing food materials' and 'eating out' were $4.15{\pm}0.91,\;4.06{\pm}0.96\;and\;3.25{\pm}1.01$ respectively. But the average practice score of 'food habits' was greater($3.58{\pm}1.06$) than 'purchasing food materials ($3.19{\pm}1.19$)' and 'eating out($2.54{\pm}1.05$)'. Among 5 types of 'food habits', the type of 'cut down on eating fast food' had the greatest score of importances ($4.31{\pm}0.97$) but the difference between importance and practice was greatest(0.94). Also 'consume home-made food rather than processed or ready to food' showed great scores in importance ($4.28{\pm}0.87$) and practice($3.87{\pm}1.04$). 'Consume fruits and vegetables rather than meats' and 'avoid heavy use of oils' had the importance score of $4.04{\sim}4.19$. But the practice score of 'avoid heavy use of oils' was the lowest($3.39{\pm}0.97$). Among four types of purchasing of food materials, 'purchase domestic agricultural food' was greatest($4.37{\pm}0.78$) and 'don't purchase genetically modified food' 'purchase organic food' and 'purchase whole grain products' were also great ($3.92{\sim}3.99$). But the practice score of 'purchase organic/low chemical foods($2.77{\pm}0.98$)' and 'don't purchase genetically modified food($2.99{\pm}1.41$)' were lowest. 'Go to well being restaurant' in three types of 'eating out' showed greatest in importance($3.35{\pm}0.96$) but the practice score($2.47{\pm}0.10$) was lower than the importance score. Also 'choose menu with comparing calories' had the lower score in practice($2.45{\pm}1.06$) rather than importance score($3.22{\pm}1.03$). In regarding to 'food habits', the importance score were significantly affected by type of food expense (p<0.05) and health status (p<0.05). The importance score of 'purchase food materials' were significantly affected by the type of food expense (p<0.001), type of residence(p<0.05), and self assessment of weight(p<0.05). Monthly income, especially more 400 million won, was the commonly significant effector in practice score of 'purchase food materials' and 'eating out'.

• 동아시아식생활학회지
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• 제20권3호
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• pp.481-490
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• 2010

The shock of melamine-contained food has been known with the incident of hospitalization or death of infants at the age of 11-month old in China. The purpose of this study was to examine consumers' risk perception, attitude and purchase behavior of melamine-contained food which recently came to the fore as a social issue, focusing on the relationship between consumers' attitude and purchase behavior based on physical risk, social risk, psychological risk, financial risk, consumers' attitude and purchase behavior. Study findings are as follows. First, the four factors of risk perception of melamine-contained food were significantly different by consumers. Consumers regarded social risk as most significant and it was followed by financial risk and psychological risk. And they regarded physical risk as most insignificant. Second, as for the difference of risk perception by demographic features, such factors as gender, age, marital status and schooling had no statistically significant influence. Third, the potential risk of melamine-contained food had a negative influence upon consumers' attitude and purchase behavior. In addition, consumers' attitude and purchase behavior were decided by perceived risks. This finding implies that consumers' attitude can accompany with negative or positive behavior and consumers' behavior can be related to social, financial and physical risks. Because the risk perception of melamine-contained food can cause consumers' distrust about all kinds of food in general, domestic manufacturers of milk product-contained confectionery and food can be harmed. In order to overcome this problem and make consumers purchase all the milk products and milk-contained food without fear, governmental agencies must reestablish systems with which the safety of imported raw materials and its processing can be insured and manufactures must improve the quality of products in a diverse and discriminative manner. This study seems to be meaningful in that it examined consumers' risk perception of melamine-contained food, a current social issue, and then looked into the influence of risk perception upon consumers" attitude and behavior, thus presenting the strategy of reestablishing the system of relationship between consumers and business entities in a desirable manner.

• 가정과삶의질연구
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• 제25권6호
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• pp.15-32
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• 2007

This study is to assess the level or consumer's attitude or food safety and their effects on the purchase or environment friendly agricultural products. For these purposes, the survey was implemented to 550 adults who resided in Seoul and metropolitan area. As a results, a lot of respondents perceived the five food hazards, pesticides, food additives, BSE, chemical materials, GMOs as the severest food risks. Results revealed that women, the most educated, married, and the older respondents were more likely to be negative about food safely. And Also, consumer's knowledge of environment friendly agricultural products was lower than the median. The respondents who have bought environment friendly agricultural products were 80.5% of the entire respondents. Also, the educated and the consumers who had the knowledge of the environment friendly agricultural products started to purchase them. The consumers who had higher income, perceived the food hazards(BSE), assessed agricultural products safety negatively, had willingness to pay them and more knowledge of environment friendly agricultural products were likely to purchase them usually.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• 한국식품조리과학회지
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• 제25권5호
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• pp.564-574
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• 2009

This study was conducted to evaluate the effects of the LOHAS index value of school food service employees on the purchase of food materials and foodservice quality. The subjects consisted of 566 foodservice employees. The findings were as follows. (1) The foodservice employee's LOHAS index fell within that of a NOMADICS group with an average of 72.18 points out of 100 points. (2) When the age, working experience and LOHAS index of the foodservice employees was high, the necessity, view, interest and recognition of LOHAS introduction for the improvement of the foodservice environment was high. (3) The amount of environmentally-friendly food materials purchased by foodservice employees was high, when they had a high LOHAS index. (4) High foodservice quality management items of foodservice employees were 'sanitation management' (3.87 points) and 'human resource management' (3.84 points), whereas 'menu management' (3.57 points) and 'food material and inspection management' (3.61 points) scored low. (5) The LOHAS index of foodservice employees has a significant impact on the purchase intention of environmentally-friendly food materials in LOHAS and NOMADICS groups. (6) This study confirmed that a higher LOHAS index of foodservice employees was associated with higher foodservice quality management behavior, which leads to an improved quality of foodservice.

• 한국식생활문화학회지
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• 제19권6호
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• pp.678-690
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• 2004

This study was implemented to offer materials for the activation of On-line food shopping mall though census about purchasing food. A percentage of people who had accessed to On-line food shopping mall was 53.8%, and who had an experience of purchasing food at the On-line sopping mali was 18.9%. The number of food purchasing in On-line food market is $1{\sim}3$ times(67.7%). It is general that an amount of food purchase is less than 100,000 wons. And the health assistant food is the most interesting item followed by Meet, Special products like a laver and mushroom, and an anchovy. in purchasing food at On-line market, customer thought that the confidence and the freshness of food are important because customer can't choose a product directly. In the future of food purchase using On-line shopping mall, 38.1% of people show their intend of purchasing at the mall. People who had experience of food purchase though the Internet have more positive view about repurchase than ones had not.