• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.5-20
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• 2011

It is very important that the development of rural tourism resources and contents for agritourism increases rural household income and vitalizes local economy. In this sense, accelerating the rural traditional food materials into resources plays significant roles for the local economy. The farm-restaurant project, as a part of a development of rural traditional foods can not only help popularize the rural food-culture, but it also promote the consumption of local products by urban customers. It is difficult to manage both types of restaurants which are the dining type and the experience-centered farm restaurants as a farmer. In particular, the managers of the farm restaurants have some operational problems in developing a new menu and an experiential-program using their local farm products. The purpose of this study was to present steps that can be used for the existing menu-improvement and developing new menu processes of the farm restaurants that have been in operation for more than two years. By the purpose of menu developing for a restaurant, this research is designed for the case study. For collecting date for the study, we gained knowledge about the issues concerning menus from in depth interviews with the managers in two subject farm restaurants. The results suggested that a new menu, such as table d'h$\^{o}$te, $\`{a}$ la carte meals, specialties, kids meal, various dressing, are based on solving issues such as a limitation of food materials and the necessity of a kids meal in dining type of farm restaurants. Also, the suggested new menu, such as seasonal specialties and side dishes, are based on solving issues such as urgent development of various experiential programs and necessity of seasonal specialties in experiential type of farm restaurants.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.

• Nutrition Research and Practice
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• v.3 no.4
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• pp.328-333
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• 2009

The average sodium intake of Koreans was reported to be 5,279.9 mg/day, which is one of the highest intake levels worldwide. The average Koreans intake 19.6% of sodium from kimchi, showing kimchi as the main contributor of sodium in this country (Ministry of Health and Welfare, 2005). The sodium content of dishes that are frequently chosen by workers, and which were served by foodservice cafeterias were chemically analyzed. The average sodium content of one meal provided by 10 foodservice cafeterias was 2,777.7 mg. Twenty-one, one-dish-meals, frequently chosen by workers for a lunch menu, were collected at 4 different restaurants for each menu by one male, aged in the twenties and analyzed chemically also. Workers who eat lunch at a workplace cafeteria everyday could intake about 8 g of salt at a one-time meal and those who eat out for a one-dish-meal would intake 3-8 g of salt without counting sodium content from the side dishes. From these study results, one could estimate that over 10 g of salt could be possible for a single meal for workers who eat out everyday. A nationwide nutrition campaign and education for low salt diets for restaurant owners and foodservice providers should be seriously considered.

• The Journal of the Korea Contents Association
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• v.20 no.6
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• pp.381-391
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• 2020

The purpose of this study is to investigate the relationship between meal kit product selection attributes, purchasing behavior, and satisfaction. The sampling of the study was conducted for 1 month for customers who have experience in using meal kit products recently launched by a restaurant company, and 287 copies of the questionnaire were used for analysis. For the hypothesis verification, regression analysis was performed using SPSS 20.0 package. As a result of analysis, first, the meal kit product selection attributes and purchase behavior of Hypothesis 1 have a significant effect on diversity (β = .026) and quality (β = .927). Hypothesis 2, meal kit product selection attributes and satisfaction have a significant effect on convenience (β = .503) and price (β = .121). Third, in the purchasing behavior of Hypothesis 3, the purchasing behavior (β = .561) has a significant effect on satisfaction. Lastly, this study is expected to provide basic data for researchers performing meal kit product related research, and to provide a rationale for suggesting direction for product development in a food service company and using marketing strategies.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.4
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• pp.481-487
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• 2006

Coupons that restaurants are competitively issuing have considerable effects on company profits, depending on the performance of redemption rate. The purpose of the study is to identify the coupon type that consumers most prefer, among coupon types the most frequently issued restaurants, and to investigate consumers' coupon redemption rate and revisit intention based on brand familiarity. In this study, freshmen and sophomores in the 2-year colleges and the universities located in Seoul and Kyoungi province were sampled by convenience sampling, and surveyed about 3 coupon types (free meal coupon, discount rate coupon, discount price coupon) with 150 copies of questionnaire for each type, totally 450 copies randomly distributed. As a result, relationship between coupon redemption intention and revisit intention based on brand familiarity was that, the higher brand familiarity was, the higher coupon redemption intention and revisit intention were, regardless of coupon types. This study lies in that it approached to discount method, one of the coupon types, by further subdividing into discount rate and discount price, and that redemption intention and revisit intention were studied by taking account of coupon familiarity.

• Journal of the Korea Society of Computer and Information
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• v.9 no.2
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• pp.149-160
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• 2004

The purpose of this research is to study the effect of service qualify improvement strategy and its practices on firms' competitive advantage, and identify their influence on customer satisfaction and loyalty. According to this purpose. this paper hypothesized that high service qualify will satisfy customers' needs and result in improved customers' loyalty. Thus, empirical study was conducted to identify the relationships among factors which were identified through literature review. Data were collected from the customers of 3 luxurious japanese restaurants in Seoul. The result of data analyses shows (1) Serve quality factors such as customer service, qualify of meal, location and facility, and types of restaurants make significant difference among three restaurants in terms of customers' perception about service quality; (2) There is statistically significant difference among three restaurants in terms of customers' satisfaction, but there is no significant difference among them in terms of customers' loyalty; and (3) Not only the result from analysis on japanese restaurants inside hotels but also that on the independent japanese restaurant in Kangnam area, shows that service quality factors have significant effect on both customers' satisfaction and loyalty.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.1-10
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• 2017

The aim of this survey is to investigate the occupational musculoskeletal disease and stress levels of restaurant cooks and to provide a basic data of programs in order to prevent occupational diseases. A questionnaire survey was conducted on 220 subjects in Gangwon province. The results show that there was no significant difference in the degree of occupational musculoskeletal disease between male cooks and female cooks. However, western cuisine cooks were more likely to have a higher degree of occupational musculoskeletal disease than other cuisine cooks and showed a higher degree of occupational stress from work overload as well as irregular meal stresses. Cooks aged from 30 to 40 years showed a higher level of occupational musculoskeletal disease in the neck, shoulder, and hand/wrist compared to those in other age groups. The job tenure was related to the degree of musculoskeletal disease in knee. Additionally, the hours of working per day were statistically significantly related to musculoskeletal disease in the knee and to the occupational stress levels in irregular meals stress. The findings of this study suggest that it is essential to design customized education for cooks to lessen their occupational musculoskeletal diseases and stresses in order to ensure the health and safety of the culinary workers.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.323-331
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• 1994

226 college students in Kimchun and Seoul area were surveyed for consumer behaviors and opinions about fast food restaurants from August 1 to 31 1994. The purpose of this study Is to Investigate eating behavior, nutrition knowledge and utilization state of fast foods of college students In Seoul and Kimchun. All statistical data analysis was conducted using the SAS program package. The results were summarized as follows : Eating behavior score of the subjects were higher in Seoul than Kimchun. Nutrition knowledge of the subjects had not significant difference In Seoul and Kimchun. Also eating behavior and nutrition knowledge had not correlationship in Seoul and Kimchun. Utilization state of fast food restaurant was most frequently in noodles, also more frequently in Seoul. The reasons the customers visiting the fast food restaurant by the highest percentage were the following in the order : "the atmosphere in which fast food is eaten Is enjoyable for the companionship", "convenient to dining", "the surroundings and dining equipment are pleasant and hygienic" and "to be able to stay as long as I want". The fast foods purchsed by the customers were mostly for a full meal rather than snack. Majority of college students selected their fast food by preference and price.their fast food by preference and price.