• 대한가정학회지
• /
• 제27권4호
• /
• pp.51-58
• /
• 1989

The purpose of this study was to investigate the state of eating out and the food preference of college students in Seoul. This survey was carried out through questionaires, and the subjects were 158 male and 159 female students. The results obttained were summarized as follows; 1) Students who took late evening meal at home after eating out were 35.7% and most of the reasons were to custom. 2) During eating out, 30% of students had drinking. Male students had Soju (45.6%), and female had Beer (56.0%). 3) The most cases in date time, eating out cost were 5,000w. They were fond of Western Restaurant and the favorite food were Dongas. 4) Freqency of eating out with family had more than once a month (35%), because of a memorial day and event day, and the most favorite food was Sogalbigui. 5) Male and female students's choice in food at restaurant type were very different.

• 한국조리학회지
• /
• 제4권
• /
• pp.5-24
• /
• 1998

Determination of the space requirements for a restaurant is a difficult task. Because the space required is dependent upon many factors which are not constant for all types of restaurants. Today, the guides and procedures that be given are to be regarded as tentative and subject to easy change. This study tired to present the efficient methods and procedures of the space planning of restaurant. Thus, this study is on the purpose of nexts. First, finding the variables involved in the development of the model. Second, describing the approach method of modeling the facility. Third, depicting the methods and procedures of estimating the sizing of serving facilities. Fourth, developing the alternatives of sizing the space required for the facility. As illustrated, this study used the results of the model estimates and emphasized the importance of accurately evaluating the following factors. First, total number of persons to be fe. Second, meal period. Third, number of persons I the dining room. Fourth, number of persons in the serving area. Fifth, vacancy ratio.

• 대한지역사회영양학회지
• /
• 제17권2호
• /
• pp.182-193
• /
• 2012

The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.

• Human Ecology Research
• /
• 제58권4호
• /
• pp.483-496
• /
• 2020

This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by one-person households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.

• 한국식품영양과학회지
• /
• 제34권2호
• /
• pp.209-218
• /
• 2005

본 연구는 중학교 급식의 품질 개선을 위한 기초자료를 제공하고자 학교급식을 시행하고 있는 부산지역 중학교 중에서 식당배식을 하는 4개 학교와 교실배식을 하는 4개 학교를 대상으로 배식방법별로 급식에 대한 전반적인 중요도, 수행도 및 갭을 조사하였다. 조사대상 중학생들의 급식에 대한 총 평균점수에서 중요도는 4.23점, 수행도는 2.93점, 갭은 -1.31점으로 나타났다. 특히 위생영역의 만족도 점수가 -1.68로 가장 낮게 나타났으며, 품질만족도는 식기류의 청결<반납장소의 청결<음식의 위생상태 순으로 만족도가 낮은 것으로 나타났다. 배식장소에 따른 영역별 중요도는 유의적인 차이가 없었지만, 세부항목에서는 음식의 양은 교실배식이, 급식종사자의 친절은 식당배식이 유의적(p<0.01)으로 중요도 점수가 높게 나타났다. 수행도에서는 교실배식이 식당배식보다 전체 평균이 유의적(p<0.05)으로 높게 나타났다. 위생영역, 급식의 신속 정확성 영역에 대한 수행도는 교실배식이, 음식영역에 대한 수행도는 식당배식이 유의적(p<0.01)으로 높게 나타났다. 배식장소별 갭은 유의적인 차이를 보이지 않았지만, 교실배식이 식당배식보다 급식의 신속$.$정확성 영역에 대한 갭에서 유의적(p<0.01)으로 높은 점수를 나타냈다. 격자도 분석에서 학생들이 중요하게 생각하나 잘 수행되지 않는 A영역에 교실배식과 식당배식 간에 공통적으로 나타난 불만족 항목은 식기류의 청결, 반납장소의 청결, 불만처리의 신속함, 건의사항의 반영, 건의사항에 대한 경청이 해당되며, 교실배식이 식당배식보다 가격에 대비한 음식 질, 음식의 위생상태, 후식제공에서도 불만족인 것으로 나타났다. 이상을 살펴볼 때, 중학교 급식의 경우, 위생영역에 대한 만족도가 가장 낮으므로 급식의 품질을 향상시키기 위해 식기류의 청결, 음식의 위생상태, 반납장소의 청결 등에 대한 집중적인 관리가 필요하다. 특히 교실배식의 경우 식당배식에 비해 조리 후 배식에 이르는 시간이 길어서 음식의 위생 및 품질 면에서 여러 가지 문제점을 야기할 우려가 있다. 최근 조리 후 배식까지의 시간이 짧고 음식의 위생과 적온관리가 잘 되는 식당배식으로 전환하는 비율이 높다. 그러나 식당이 좁고 먼 거리에 위치한 경우 식당으로 이동하여 많은 시간을 기다리다보니 점심시간을 활용할 수 없게 되는 문제점에 대한 재검토가 필요하다. 따라서 차후 학교급식의 안전성 확보를 위한 급식환경 개선의 일환으로 식당공간 확보 시 신속한 시간 내에 급식이 가능하도록 넓은 공간과 쾌적한 환경의 식당 조성에 대해 관심을 기울여야 할 것으로 사료된다.

• 대한가정학회지
• /
• 제33권6호
• /
• pp.61-72
• /
• 1995

This survey was carried out through questionnaries and the subjects were 498 male and 151 female students at Inha University. The results are summarized as follows ; 1) The female students had more opportunity to get nutrition education than the male students. Most students ranked education facilities as their primary sources of nutrition knowledge, but 30% of the male students ranked mass media. Nutrition knowledge score of female students was higher than that of male students. 2) 63.6% of male students drank alcohol and smoked cigarette. 33.2% of them drank only alcohol and 1.1% of them smoked only cigarette. Most of female students drank only alcohol. More than 30% of the subjects drank alcohol 1 day a week. 3) Most students ate out more than once a day and chose the menu considering taste of food. About 30% of the subjects were eating at school cafeteria, the next percentage korean restaurant, Noodle-snack cafeteria. 4) Most students have had dietary problems such as vigorous eating, skipping meal, indulging in hot and spicy food, prejudice for special food. More than 50% of the subjects are skipping breakfast. The main reason of skipping meal is lack of time.

• 한국식품조리과학회지
• /
• 제13권3호
• /
• pp.338-347
• /
• 1997

The acceptance and dining behavior of Taegu residents for western foods were surveyed through the questionnaire to provide basic information for the diet improvement. The results were as follows: 1. The preliminary test showed that 19 western foods had high preference among them in the order of ice cream, fried chicken, fried potato, coffee, salad, pizza, soup, pork cutlet, hamburger sandwich, hamburger steak, potato croquette, curry rice, omelet rice, beef steak, spaghetti, com flakes, hashed rice, and omelet. Although a diversity was observed depending upon the age groups, the persons in their thirties generally had high preference on most western foods. 2. The recognition types of housewives to the western food were grouped into the merits of meal, disadvantages of meal, nutritive values, and cooking convenience. In order to have western food, 54.5% of the respondents went to restaurants, mainly family restaurant, however, the level of frequency was very low.

• 한국식생활문화학회지
• /
• 제11권1호
• /
• pp.7-12
• /
• 1996

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

• 한국조리학회지
• /
• 제15권2호
• /
• pp.1-16
• /
• 2009

본 연구의 목적은 대학교 급식의 외부 음식점 도입에 대한 필요성을 제시하기 위한 기초 자료 확보를 목적으로 하고 있으며, 이를 위해 대학생의 학교 급식 이용 행태 및 욕구를 파악하여 제시하여 시장에 필요한 상품과 학교 급식의 경영의 합리화를 위한 기초 자료를 확보하고자 한다. 학교 급식의 혁신적인 이미지 전략의 일환으로 외부 음식점 도입을 선택할 수 있는데 학생들이 패스트푸드를 선호 하는 이유는 음식이 빠르게 서빙된다는 잇점과 가격이 저렴하다는 잇점을 들고 있다. 즉, 현재 시행되고 있는 학교 급식에 대한 불만으로 도출되는 것은 맛의 저하와 가격의 상승, 서비스의 저하 현상을 이유로 살펴볼 수 있다. 학교 급식의 질은 외부 음식점에 비해 학교 급식의 가격대의 만족도를 평가한 결과 학교 급식의 질은 낮게 평가되었으며, 외부 음식점의 가격이 높다고 평가되었다. 외부 음식점 도입시 선호하는 음식의 조율에 따라 평균값을 분석한 결과, 한식류나 햄버거를 희망하는 집단이 학교 급식의 질적인 수준을 낮게 평가하고 있는 것으로 나타나 학교 급식의 질적인 향상이 시급히 요구되고 있다. 따라서 학교 급식의 발전 방안으로 외부 음식점의 도입의 필요성도 제기되며, 학교 급식 이미지의 강화와 질적인 향상이 필요하리라 보며, 가격 수준의 적절한 배치도 함께 이루어져야 한다.

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