• Culinary science and hospitality research
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• v.19 no.1
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• pp.230-243
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• 2013

The purpose of this study is to offer the basic materials for the development of nutrition education programs for youth and help domestic science teachers in schools implement effective dietary education by examining youth's purchase behavior of processed foods. As a result of figuring out youth's purchasing behavior of processed food and the difference in accordance with social, demographic variables, they considered taste and price mainly when choosing foods. The results showed that what they consider important when checking food display information was shelf life and price. It was observed that 56% of them check additives display information in food when purchasing processed food. In terms of demographic factors, the more likely they are a girl student, the lower grader they are, and the lower price they purchase processed food at, the better they used the nutritional knowledge learned in school. Based upon these results, it is necessary to offer the consumer's level of education and training for their demands by accurately figuring out youth's purchasing behavior of processed foods. For this, home economics education must allow youth to lead healthy diet by implementing a systematic and professional training on food additives on a basis of the research and utilization of a variety of educational media and teaching and learning methods.

• The Journal of Industrial Distribution & Business
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• v.10 no.6
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• pp.39-50
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• 2019

Purpose - Since the local liquor industry uses the agricultural products produced in the region as the main raw material, cultivation of the industry can be a way to expand the demand for domestic agricultural products and can contribute to the income increase of the farmers. In addition, the local liquor industry can be developed into a region-specific industry differentiated from other regions by linking with the region's tourism resources. Therefore, in order to achieve various derivative effects through promotion of the local liquor industry, it is necessary to precisely understand the factors related to the purchase and consumption of local liquor which then will lead to an increase in consumption. This study analyzes the current status and problems of local liquor industries and examines the determinants of consumers' purchasing decisions of regional specialties through questionnaires. We will then propose a strategy to promote consumption of locally produced alcoholic beverages. Research design, data, and methodology - An online Domestic Consumer Survey was conducted to identify the actual purchases and uses of local liquors for 500 consumers nationwide. Based on the questionnaire results, the analysis uses an ordered probit model. Results - As a result of analyzing the effect of consumer characteristics on the purchase of local liquors, it was found that the average cost of drinking, income, local specialty, brewery experience, and health concerns have a significant effect on gender, drinking frequency. All the variables except the participation in the training of the special provincial manufacturing method were found to be statistically significant. The statistical significance was at a 1% significance level for the remaining factors excluding the bottle design. This shows that the higher taste, quality, price, and harmony with food, the higher the probability of purchasing local liquors. Conclusions - In the analysis of factors influencing the purchase intention of local liquors, it was found that factors such as taste, quality, price, and harmony with food had a significant effect. Given the diversity of purchasing factors, the importance of diversification strategies is emphasized again. In particular, it will be important to secure wide publicity for local liquors through various PR strategies.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.253-263
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• 2008

This study examined the menu management and utilization of cooking equipment at school foodservice operations in the Chonbuk area. Self-administered questionnaires were collected from a total of 193 school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results are summarized as follows. Among the 193 schools, 58.5% were elementary schools and 41.5% were middle and high schools. Approximately 97% of the schools prepared meals in the conventional manner. Among the school, 68.4% had a menu cycle of 1${\sim}$2 weeks. The frequency of using convenience foods was significantly different between the elementary schools and middle and high schools(p<0.001). Approximately 45% of the dietitians responded that the most important details for menu planning were menu variety and consumer preference. However, 66.8% of the dietitians responded that a key problem for menu planning was limited and worn-out kitchen equipment. Although the cost of purchasing cooking equipment is high, most dietitians responded they have high needs for equipment in order to meet of the quantity demands of food production. In terms of utilized cooking equipment, most schools had mixers, vegetable cutters, choppers, dish washers, etc. Yet the amenities most often lacking were meat slicers, composting machines, ovens, and griddles. In utilizing the cooking equipment, there was no significant difference between the dietitians in the elementary(3.67) schools and those in the middle and high school foodservice systems(3.70); however, the utilization level was poor. Therefore, governmental regulatory agencies should review and finance support for purchasing cooking equipment. Finally, purchasing analysis was conducted regarding the dietitians' opinions on menu recipes and useful equipment.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.3
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• pp.105-113
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• 2012

There are many studies about the relationship between customer satisfaction and SCM, web site quality or online Word of Mouth (WOM). When a customer wants to purchase any product online, he has to watch the detail of a online shopping web by computer. So the web sits' quality can be very important for the customer to get enough information. Recently, internet shopping malls are very much prospered. To understand why these kinds of internet transactions become very popular, this study investigates a possible effect of such crucial factors as web site quality, supply chain management(or deliver service), and online Word of Mouth(WOM) of an internet shopping mall to its customer satisfaction and trust, eventually leading to purchasing product and services. This study develops a experimental research model and tests it based on 170 survey response using regression analysis.. The finding of this research implies that system quality, information quality, quick and correct, accurate delivery service, and online WOM are influential factors to the performance of online shopping mall, while design quality, cost of delivery do not affect relationship significantly.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.229-236
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• 2006

The study investigated the hygienic practice attitudes of 500 housewives living in the Seoul area through survey. The suey questionnaire evaluated general information, purchasing behaviors, 4 parts of hygienic practice attitude and the associated factors. The subjects were mostly full-time housewives aged in their $30{\sim}40's$, high school graduates from middle-class families who had been married for $6{\sim}10$ years. The mean score for hygienic practice attitude was 2.9 out of 5 point scale, representing a fairly low hygienic practice attitude except for food preparation area(3.4 pt.). Factors affecting hygienic practice attitude were age, occupation, and marriage term. Practice attitude was positively correlated with age (p<0.01). Full-time housewives had better practice attitude. Housewives with <5 and >26 years of marriage showed inferior practice attitude (p<0.05). In addition, food purchasing behaviors were strongly related to hygienic practice attitude. Housewives gathering hygiene information from mass media maintained a significantly higher practice attitude (p<0.05), and so did the housewives focusing on 'nutrition' and 'freshness' when fish and frozen foods were purchased (p<0.05). In contrast, housewives focusing on cost had a significantly lower practice attitude (p<0.05). In conclusion, the level of hygienic practice attitude of housewives was fairly low and was affected by age, occupation status, marriage term and several aspects of purchasing behaviors. Therefore, it is extremely important to conduct training and education for housewives to improve their hygienic practice attitude and awareness of hygiene.

• Journal of Distribution Research
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• v.15 no.5
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• pp.273-285
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• 2010

This paper analyzes retailers' purchasing patterns of fruits and vegetables and the problems with purchasing from agricultural product wholesale markets. While large-scale retailers purchase fruits and vegetables from various sources, medium and small-scale retailers and food service companies buy them mostly from agricultural product wholesale markets. The retailers point out the problems with purchasing from agricultural product wholesale markets as a lack of quality uniformity, not sufficient cooling storage facilities, not sufficient space for shipping area, high distribution cost, unnecessary price fluctuation, and etc. In order to enhance the linkage with retailers, agricultural product wholesale markets, first of all, have to adopt more flexible trading methods such as private treaty besides auctions which are exclusively legitimate trading methods in the market. Necessary are enlargement of jobbers' operating scale, securing shipping space for retailers, adoption of inspection service, introduction of methods to stabilize auction prices, saving of loading and unloading costs, implementation of marketing strategies.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.407-415
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• 2001

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were $28{\sim}29$ years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

• Korea Journal of Hospital Management
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• v.4 no.1
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• pp.1-20
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• 1999

Since the late 1980s, there have been radical changes in the managerial environment of Y University Medical Center(YUMC). Externally, the competition among hospitals has intensified due to the establishment of universal health insurance in 1939 and the entrance of large enterprises into the health care industry in the early 1990s. In addition, government regulation of medical institution is becoming stricter. Also, consumer groups have continued to demand the respect for patient rights and improvement of the quality of medical services. Internally, the financial condition of YUMC has worsened, not only because weak control and poor mediation in its large-scale structure have made its operation inefficient, but also because the rates of increase in the prices of goods and labor have grown faster than any increases in revenues. This study on materials management at YUMC presents a way for YUMC to reduce costs and increase its productivity, thereby overcoming its financial difficulties and dealing with external pressures. This study utilized the case studies of the materials purchasing and medical supply management in the United States and the comparative analysis of management to suggest short-term and long-term alternatives for innovation in YUMC. The goals of the short-term alternatives for innovation are to centralize the purchasing and supply departments and to simplify the decision-making processes. Through these attempts, it is estimated that YUMC's costs could be reduced by $600,000 per year. In the long-term, it is necessary to consider introducing a Supply Processing Distribution(SPD) system and setting up a centralized electronic system for supply and inventory management, although it is difficult to estimate the effect of cost-cutting because of the lack of analysis data. Thus, YUMC should thoroughly analyze initial investment costs and economical efficiency generated from long-term alternatives.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.4
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• pp.143-148
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• 2012

The problem of common difficulties for the implemented business that imposing the Value Engineering(VE) is crucial. Because of the difference in effect of VE by how an abstract concept as function digitize. Furthermore, to improve achievement of VE,, the advancement of VE is demanded. The most of business conducting the VE is pushing this method with the purpose of cost reduction. As explaining this product, the cost occupies the desktop of F1 and the component of product 54% with the result of analyzing the coefficient of functional requirement. Then the functional cost can be confirmed. Through the result of this study, the fact that the desktop, the bluetooth, the probe occupy the most of products with satisfying the function is able to confirm. An effort for cost reduction in purchasing through adjusting a stable quality demanded for the cost reduction is needed. Also, another effort of proper price reduction by diversification of buyer business is needed also.

• Journal of Sericultural and Entomological Science
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• v.10
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• pp.99-105
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• 1969

The results of investigation and management analysis for the silk filatures in Korea until 1968 are evaluated as followings. (1) The average cocoon purchasing amount for a filature was found as 10,800kg and they are processed 105kg per man on the cocoon assorting process, 8,683kg per day during the drying process of which 42 percent are dried with low temperature drying system. (2) The average cocoon cooking capacity is 50 g, cocoon per minute, but the cooking capacity per man is smaller in case of larger factory. (3) The silk production capacity per month per a filature is 6,000kg and the amount gets smaller in case of larger factory. (4) The employee cost per one kg of raw silk production was found as high in smaller factory and it was found that 200~300 sets size was the optimum capacity for operation. (5) In case of multiends silk reeling machine, the employee cost for the silk reeling process acts as the most peculier factor among six different cocoon processes and it is reached to conclued to deduct the number of employees for this process in order to deduct the production cost. (6) The correlation coefficients between cost factors and total labour cost was found as 46 percent, therefore the rest (54％) will be the production cost other than labour cost.