• 한국식생활문화학회지
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• 제16권2호
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• Journal of Nutrition and Health
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• 제35권9호
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)

• 한국조리학회지
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• 제16권2호
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• pp.96-109
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• 2010

라이프사이클의 변화와 외식 인구의 급격한 증가와 함께 외식을 통해 섭취하는 영양소의 불균형이 만성질환의 위험 요인으로 제기되면서, 외식소비자의 건강지향 메뉴는 외식건강산업의 새로운 분야로서 사회적인 이슈가 되고 있다. 이에 본 연구의 목적은 외식소비자의 건강지향 메뉴가 로하스와 약선 음식 그리고 고객만족에 영향을 미치는 관계를 파악하여 로하스와 약선 음식에 대한 유용한 정보를 제공하였으며, 외식소비자의 건강과 밀접한 관련이 있는 채식, 약선 음식, 사찰 음식 등의 레스토랑 고객을 대상으로 탐색해 보았다. 분석결과, 먼저 건강지향성은 로하스에 유의적인 영향을 미치고 있는 것으로 나타났다. 둘째, 건강지향 메뉴는 약선 음식을 매개하여 고객만족에까지 유의적인 정의 영향을 미치고 있는 것으로 분석되었다. 셋째, 로하스는 약선 음식에 유의적인 영향을 미치고 있으며, 약선 음식을 매개로 고객만족에까지 유의적인 정(+)의 영향을 미치고 있는 것으로 분석되었다. 마지막으로 약선 음식은 고객만족에 유의적인 영향을 미칠 것이라는 가설도 유의적인 영향을 미치고 있는 것으로 분석되었다. 따라서 이와 같은 분석결과를 바탕으로 외식소비자의 건강지향 메뉴에 대한 시사점을 제시하였다.

• 한국식생활문화학회지
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• 제4권3호
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• pp.229-236
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• 1989

Fast food restaurants are growing in numbers in Korea since they were introduced abot a decade ago. To develop an effective marketing strategy for fast foods, it is important to assess consumer's acceptability and identify demorgraphic, environmental, and managerial factors which influence consumer's perception on the fast food restaurants. A total of 595 customers were surveyed at thirty hamburger chain restaurants in Seoul from November 7 to 15, 1988. Analyses of the collected data revealed that adolescents, females, and the people with high income were the major customers and visited more than once or twice a week; frequent visitors rated meals more favorably in terms of the quality, service and cleanliness, and they also rated meals of foreign brand more favorable than those of domestic one; the female group perceived the change in their dietary habits more than any other groups; cleanliness, convenience, atmosphere, courtesy, and the taste of foods were significant factors in purchasing fast foods; and customers were most satisfied with convenience, while least satisfied with the price and the quantity of foods. From these findings, it is sggested that the manager of the fast food restaurant must consider the consumer's perception of fast foods in terms of pros and cons in order to operate her/his restaurant successfully.

• 한국식생활문화학회지
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• 제37권2호
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• pp.119-132
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• 2022

The purpose of this study is to examine the changes in the Masan region's restaurant industries from the late 1960s to the early 1980s. Within this period, there were 1,597 numbers of restaurants found in 'Masansanggongmyeonggam'. During the same period, 313 restaurants appeared in the 'Gyeongnamsinmun' restaurant advertisements. The characteristics of the restaurant industry in Masan during this period are as follows. In Korean food, meat menus such as 'Bulgogi' became popular, and local foods such as 'Masan Aguijjim', 'Kkosirak', 'Hoebaekban', and 'Jinjubibimbap' were commercialized. Due to the government's 'Punshik Changny-ö' policy, the flour food became popular and the number of Chinese restaurants rapidly increased. New western foods were also introduced, such as hamburger and pizza. Grilled whole chicken at 'Yeongyangcenter' became popular, and the emergence of 'Food Department Store'. These new changes were introduced so quickly that there was almost no time difference with the metropolitan area, and it is thought that this is because the young people who moved in as the Masan area was industrialized actively accepted the new changes.

• 한국IT서비스학회지
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• 제12권1호
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• pp.215-227
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• 2013

Currently, improved quality of life has facilitated consumers' indulgence in a diverse range of cultural cuisines. Consequently, the evolvement of the food service industry has been developing itself according to the diversified needs of the consumers. In particular, a great amount of interest has been expressed in a new form of food service known as family restaurants. Family restaurant service providers have begun to provide information regarding family restaurant usage, including various foods and services, through their websites in order to yield better service to consumers. For family restaurant service providers, comprehending the consumers' purpose of using the company's websites is a crucial managerial issue and it plays an important role in the development of good marketing strategies. There exists a distinction in websites usage purposes according to the different values of consumers; the hedonic value and the utilitarian value. When consumers gain satisfaction through family restaurant websites usage, this satisfaction extends to word of mouth communication effect. In order to develop good Internet marketing strategies, this study is prepared to assist family restaurant service providers understand the relationships among customer value, usage purpose, customer satisfaction, and word of mouth communication with regards to the family restaurant websites. The results of this study provide useful implications to understand consumer behavior and to develop marketing strategies in a family restaurant websites.

• 대한지역사회영양학회지
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• 제18권5호
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• pp.505-514
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• 2013

Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel The role of calorie information is to help consumers make healthier food choices. However, calorie information is generally unavailable in restaurants. Even in high-end hotel restaurants, which try to provide high quality foods and service, calorie labeling is not mandatory. Therefore, the purpose of this study was to evaluate the effect of calorie labeling on menu sales and consumer's recognition at a Korean restaurant in Kangwonland hotel. The calorie contents of 10 dishes sold in the restaurant were calculated using the food composition table. After making a new menu plate displaying calorie information, the new menu plate and old menu plate were provided every other week for 4 weeks. When we compared the sales between the periods of calorie labeled and calorie unlabeled, sales of 4 items among the 5 food items providing less than 1000 kcal, increased, however the 3 items among the menu providing more than 1000 kcal decreased. As the survey results of total 405 consumers (male n = 232, female n = 173) showed the new menu plate, 68.2% of subjects recognized calorie labeling on the menu plate. Among the subjects who recognized calorie labeling, 58.3% answered that calorie information affected their food choices. And most of them answered that they chose lower calorie foods based on the information provided. The results suggest that displaying calorie information on the menu plate at a Korean restaurant was effective in changing consumer's food choices.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.181-205
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• 1997

It is expected that Korean restaurant business will become one of the most important contributors to the notion's economy by the year 2000. As the many visible and invisible trade barriers are tumbled down and market opening to foreign competition expedites, a strategy to solidify the competitiveness of the restaurant industry is urgently needed. Some of the strateges that need to sharpen the competity edge are as follows: 1. Development of restaurant business management knowhow and enhancement of information gathering capability. 2. Development of its own unique brand of food and service tailored to many different tastes of clientele. 3. Promotion of the industry's globalization efforts with the development of local restaurant brand & Korean traditional foods and with the expansion of foreign investment. 4. Reinforcement of staff training and provision of a compensation package to attract qualified personnel. 5. deregulation of many anachronistic laws and restrictions with government's full support for the industry to realize what it's supposed to be in the 21st century.

• 한국식생활문화학회지
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• 제2권1호
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• pp.1-8
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• 1987

한식을 편의식화하기 위해서 10개 품목의 양목표(量目表) 및 가공 순서를 정했다. $62.8m^2$와 $32.4m^2$의 상업용 식당과 모델 식당에서, 주방기기류의 배치에 따른 작업원의 작업동선, 소요 에너지를 측정한 결과는 다음과 같다. 1. $62.8m^2$식당의 경우 C-스토아에서 작업원의 동선, 소요시간 및 소요 에너지는 각각 1,922m, 2,986분 및 4,704kcal였고 T-스토아는 각기 2,134m, 3,173분 및 5,001.7kcal였으며 모델 식당에서는 1,704m, 2,808분 및 4,414.5kcal로 기존 주방들에 비해서 289.5kcal(6.6%)와 587.2kcal(13.3%)의 에너지가 절약되었다. 2. $32.4m^2$식당의 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각각 1,277m, 2,926분 및 4,588kcal였고 H-음식점에서는 1,425m, 3,108분 및 4,873.8kcal였으며 모델 주방에서는 1,167m, 2,798분 및 4,381.4kcal로 기존 주방에 비해서 206.6kcal(4.7%) 및 492.4kcal(11.2%)가 절약되었다. 3. 4개 품목은 직접 생산하고 6개 품목은 편의식화할 경우 S-스토아에서 작업동선, 소요시간 및 소요 에너지는 각기 554.7m, 972분 및 1,586kcal였고 H-음식점에서는 각각 684.7m, 991분 및 1,579.2kcal였으며 모델 주방에서는 각기 523.1m, 938분 및 1,479.5kcal로 기존 주방들에 비해서 106.5kcal(7.2%)와 99.7kcal(6.7%)의 에너지 절약 효과가 있었다. 4. 동선 절약형 시스템 주방의 경우 모델 주방에 비해서 동선은 42%, 소요 에너지는 20.4%가 절약 되었다.

• Journal of Nutrition and Health
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• 제37권5호
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• pp.394-405
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• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.