• Journal of the Ergonomics Society of Korea
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• v.29 no.3
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• pp.375-382
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• 2010

The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40~59 years old). The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.205-213
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• 2012

This study investigated the life cycle of menus and made suggestions on the appropriate time for when new menus should be developed. For this purpose, a total of 636 customers who visited 'T' Restaurant more than 25 times in the past three years were used for analysis. After estimating product life cycles based on sales and selling period, an empirical study was conducted. In terms of product life cycle, a growth stage was observed in the category of pasta and pizza in both stores A and B, whereas sales in the rice category stayed constant. Regarding trend in seasonal sales, a big difference was detected between the two stores. While store A was already in the decline stage of the life cycle in all menu categories, store B remained in the growth stage. In terms of menu life cycle, the product life cycle of long-lived products was observed in the pasta category in both stores A and B. While the pizza category was in the growth stage, the product life cycle of long-lived products was observed in the rice category. It is expected that the results of this study could be useful in development of new menus and product life cycle management to fulfill diverse customer needs in the dining-out business.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.720-728
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• 2018

The purpose of this study is to identify awareness of hypertension prevalence among Korean youth and related causes. Data from the Korean National Health and Nutritional Examination Survey, conducted in 2016 by the Korea Centers for Disease Control and Prevention, were used to apply weights for complex sample analysis. A total of 1,075 data age 19~35 Korean youth were used for analysis. The analysis demonstrated that 25.7% of age 19~35 Korean youth were in the prehypertension stage and 6.1% were in the hypertension stage. Those aware of hypertension was 0.3%. This revelation necessitates establishment of preventive measures by way of physical examination among youth to ensure no youth are left untreated in terms of health management. This study indicated that diabetes affects hypertension significantly among males (p<0.0001), with low income (p=0.034) and obesity (p<0.0001). Consequently, they should be managed as high-risk, and it is imperative to educate them about changes in lifestyle such as walking or less dining-out, rather than engaging in specific sports activities or nutrient intake.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.201-214
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• 2015

The purpose of this study is to find factors which induce a purchase experience of natural seasonings. The findings and implications of the research can be summarized as follows. First, there is a significant difference in purchase experience of natural seasonings based on gender, a academic background, dining out frequency, and amount of food consumption. Second, knowledge of safety regulations on MSG has a negative effect on purchase experience of natural seasonings. Third, the results shows a positive effect of attitude to food safety on purchase experience of natural seasonings. Fourth, food-explore or health-oriented types regarding food-related lifestyle has positive effects on purchase experience of natural seasonings. These results will contribute by helping the food and restaurant industry develop efficient marketing strategies.

• The Korean Journal of Franchise Management
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• v.15 no.1
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• pp.61-78
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• 2024

Purpose: Dining out at restaurants was limited during the COVID-19 period. In order to confirm the impact of COVID-19 on the chicken market, this study selected three chicken companies, Kyochon, BBQ, and BHC, and conducted financial statement analysis and regression analysis. Research design and methodology: Each company's financial statements were divided into before and after COVID-19, and the rate of change and financial ratio for each item were calculated to see if there were any significant changes, and the impact of COVID-19 on each company's sales was identified through regression analysis. Result: As a result of the study, the increase in sales and assets of each company continued, and the influence of COVID-19 could be confirmed through regression analysis. It can be inferred that COVID-19 indeed affected the expansion of the chicken market. Conclusion: Therefore, it was confirmed through this study that COVID-19 had a significant effect on the growth of the chicken market. While individual chicken small business owners are grappling with declining sales per outlet, the decline of commercial areas, and a surge in closures, the broader chicken franchise industry is witnessing a surge in demand and business expansion prompted by the pandemic.

• Journal of the Korean Home Economics Association
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• v.46 no.8
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• pp.135-147
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• 2008

This study was to identify the spatial and functional characteristics of kitchen and utility space plan in apartment housing. For this purpose, spatial arrangement and function of kitchen and utility space were analyzed according to the size of apartment unit. The results of this study were as follows; 1) The level of spatial separation among living room, dining room, and bedroom is higher in large-sized apartment. And diverse plans were applied for the kitchen of large-sized apartment. 2) To find out functional characteristics of kitchen space, furniture arrangement was analyzed. The I-type kitchen furniture is dominant for small-sized and medium-small apartment, and L-type furniture for medium-large and large sized apartment. 3) For most of the unit plans utility space is located on the balcony outside the kitchen. 4) Sub-kitchen and laundry are major function of utility space, but in case of balcony extention, the function of utility space is minimized. Recent plans for apartment housing shows various spatial arrangement and functions for kitchen and utility space.

• Journal of the Korean housing association
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• v.14 no.3
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• pp.101-108
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• 2003

Kitchen has been an essential space and plays an important role in the house regardless of culture and regional differences. However, due to social and economical changes, kitchen is no longer used only for preparing food and dining which seem to be a traditional function. The purpose of this study is to investigate the additional functions of the kitchen and figure out the related variables. The survey method was used to collect data from 321 housewives living in the apartment sized over 99$\textrm{m}^2$(30 pyung) in Ulsan. The data were analyzed by SPSS/$PC^+$ with frequency, percent, and chi-squared test. The results of this study were: (1) Kitchen was now used for eating snacks(45.6%), keeping household account(42.5%), and chatting(41.6%). (2) Homemakers wanted to do laundry such as ironing, drying clothes, and folding clothes in the kitchen. However, there were several activities(i.e., grooming, rest and taking a nap, exercise) they do not want to do in the kitchen. (3) The variables which related to the additional functions of the kitchen were size of the apartment, age, and level of education. The findings of this study imply that there must be design considerations for chatting and keeping household account such as providing tables and comfortable chairs. In addition, new counter layout types should be developed based on needs of additional functions and related variables.

• Journal of the Korean housing association
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• v.13 no.1
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• pp.1-9
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• 2002

The purpose of this study was to analyze the differences housing needs between Korean and Japanese employed wives. Subjects consisted of 90 Korean employed and 141 Japanese employed wives who have children aged between 0-12 years old. The subjects were surveyed with a questionnaire specifically developed for this study to evaluate the housing needs of this growing segment of population. The data were analyzed using the SPSS statistical package. The results of descriptive statistics, x$^2$-test, multiple linear regressions are presented. The findings were as follows: 1) Korean employed wives depend on grandparents and relatives in their child-care and housework when the wives were out. On the contrary, Japanese employed wives put much more values on aid of their husband and community facilities fur child-care and housework. 2) The housing community needs showed significant differences. Korean employed wives wanted to provide a better physical environment for child-care and education of children more than Japanese employed wives. But Japanese employed wives needed more convenient community facilities that could be socialized housework than Korean employed wives. 3) Korean employed wives wanted gathered apartment house, and Japanese employed wives wanted row house. In comparison of working space needs in individual house, Korean employed wives wanted dining kitchen filled with many kinds of electric appliance including laundry space more, Japanese employed wives wanted LDK type which they have family interaction more and to depart laundry space from kitchen.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.533-541
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• 2013

The purpose of this article was to study the influence of tangible clues of raw-fish restaurants on consumers' emotional responses and repurchasing behavior in eastern area of Kangwon-province. In this study frequency analysis, reliability analysis, factor analysis and path analysis(SEM) were applied to analyze the data. Through path analysis tangible clues' performances had generally significant influences upon consumers' emotional responses to buy products of raw-fish restaurants. According to the results, exterior facility had positive influence on pleasure(p<0.001) and arousal(p<0.01). Interior facility had positive influence on pleasure(p<0.001) and arousal(p<0.001), but negative on dominance(p<0.01). And the others had positive influence on pleasure(p<0.05). Press copy had positive influence on pleasure(p<0.001) and arousal(p<0.001). And Pleasure and arousal had positive influence on repurchasing behavior(p<0.001). But Dominance didn't have significant influence on repurchasing behavior. As a result, we studied that the tangible clues was an effective marketing tactic to maintain and increase consumers' positive emotional reponses to repurchase at restaurants. Therefore it is finally needed that dining-out corporations manage tangible clues in a customer-maintaining without additional costs, and especially to use mixing tangible clues each other in some suitable condition.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.166-174
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• 2017

The purpose of this study was to compare dietary self-efficacy for sodium intake reduction and dietary behaviors by eating areas. Subjects (797 males and 767 females) were classified according to perceived dietary habit levels related to sodium intake (lowest: ${\leq}10$ (n=434), low: $11{\sim}{\leq}13$ (n=471), high: $14{\sim}{\leq}15$ (n=360), highest: $16{\leq}$ (n=299)) using an online survey with a sample that was geographically representative of the population. The highest group was significantly younger and had a higher student proportion than the lowest group. Dining contexts regarding home led to a significantly higher sodium intake in the highest group, but it was eating out for the lowest group. The highest group had a significantly lower intention to reduce sodium intake compared to the lowest group. In the home cooked meals, the highest group displayed a significantly lower cooking frequency, less effort with respect to a low sodium diet and cooking habits related to sodium intake as compared to the lowest group. Also, regarding eating out and food service, the highest group exhibited significantly lower efforts and dietary behaviors to reduce sodium intake than the lowest group. The dietary score for sodium reduction behavior in the highest group was significantly lower compared to the lowest group, for home cooked meals, eating out, as well as food service. Thus, dietary guidelines and nutrition education for the reduction of sodium intake by eating areas need to be developed and provided.