• Journal of Nutrition and Health
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• v.47 no.6
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• pp.463-474
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• 2014

Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers' perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors, sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6), restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurant sanitation, and information on nutritional healthy food choice was conducted through visiting 126 restaurants. Results: Scores (range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 for displaying information factors, 5.13 for taste appearance factors, and 4.35 for healthy menu factors. Informations on nutritional healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice of healthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment were observed by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that of the other two areas. In comparison of customer perception and expert assessment, significant differences were observed for 'Employee appearances and uniforms are clean and tidy' (p < .05), and 'There is a message encouraging the choice of healthy foods' (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In the rural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menu items and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.9 no.3
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• pp.285-290
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• 2016

In rural area, our farmers confront decreasing benefits owing to imported crops and increased cost. Recently, the government encourage the 6th Industry that merges farming, rural resources, and information and communication technology. Therefor the government makes an investment in supplying 'smart greenhouse' in which a farmer monitor growing crops and environment information to control growing condition. The objective of this study is developing an Moving Monitor and Control System for crops in green House. This system includes a movable sensing unit, a controlling unit, and a server PC unit. The movable sensing unit contains high resolution IP camera, temperature and humidity sensor and WiFi repeater. It rolls on a rail hanging beneath the ceiling of a green house. The controlling unit contains embedded PC, PLC module, WiFi router, and BLDC motor to drive the movable sensing unit. And the server PC unit contains a integrated farm management software and home pages and databases in which the images of crops and environment informations. The movable sensing unit moves widely in a green house and gathers lots of information. The server saves these informations and provides them to customers with the direct commercing web page. This system will help farmers to control house environment and sales their crops in online market. Eventually It will be helpful for farmers to increase their benefits.

• Journal of Korean Society for Quality Management
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• v.50 no.2
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• pp.287-304
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• 2022

Purpose: The size of the salad consumption market has expanded since Covid-19, and continuous growth is predicted. Therefore, by extracting influential core purchasers in the salad consumption market and analyzing their purchasing behaviors and consumer types, this study intended to provide basic data for establishing a marketing strategy. Methods: The analysis data is the purchasing data of 576 people who have purchased salads between 2016 and 2020 (panel data of the Rural Development Administration), and in the social network analysis, the centrality structure was analyzed. Results: First, in the results of analyzing the causes of the rapid increase in salad consumption in 2020, it was found that the increase in consumption of new purchasers (n=102) had little effect. The existing consumer type (n = 474), which has been the majority of the salad consumption market so far, were consumers with stable income. However, the results of study indicated that the type of consumers has expanded since low-income class as well as high-income class increased consumption of purchasing salad. Second, in the results of analyzing the types of key purchasers with great influence in the salad consumption market, there was a difference from the results of frequency analysis in age, number of family members, existence/absence of children, and income decile. This suggests that there should be a difference between the type of customers according to the apparent quantitative figure and the actual influential purchasers. Third, in the results of analyzing the salad purchasing behaviors of core purchasers, the purchasing site for existing purchasers was large-scale marts and for new purchasers it was corporate-type supermarkets. Purchases were concentrated on Saturdays for both existing and new purchasers. As for the purchased products, existing purchasers had a high preference for products made of chicken, and new purchasers had a high preference for vegetable/fruit salad. In particular, in the results of purchased products by age group, in the case of 50s and 60s, it was an interesting result that there was a difference between the products purchased by the existing and new purchasers even though they were the same age. Conclusion: When establishing a marketing strategy in the salad consumption market, it is necessary to pay attention to the purchasing behavior of key buyers.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1229-1243
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• 1997

The purpose of this study were to :(a) investigate meal costs, plate waste costs, and advantages/disadvantages of conventional /commissary foodservices and (b) compare the effectiveness of commissary foodservice systems with that of conventional systems. Questionnaires were developed and mailed to 136 schools in Kyonggi-do. A total of 106 questionnaires were usable, resulting in a 77.9% response rate. Teacher's teaching of good food habits and students satisfaction with school foodservices were surveyed in three schools from each system. Moreover, plate waste was measured to express cost and benefit in currency. Data were analyzed using the SAS package for description analysis, t-test, $\chi$$^2$ test, ANOVA, and the Vilcoxon rank sum test. Approximately seventy percent of 294schools in Kyonggi-do were operating commissary systems and most of them were of the rural (reduced paid) type. The number of meals served varied significantly between types of foodservice. The results of this study indicated that average food , labor utility , and supply costs were saved in the commissary system and that the total meal cost/person for a day was 1218.7 won compared to 1452.4 won in the conventional system. Though total meal costs were saved in the commissary system, dietitians had difficulties cooperating with school foodservice committees and supporters associations, especially in satellites of the commissary system. In addition, dietitians and teachers in the commissary system did not carry out teaching activities on good food habits to students as often as in the conventional system. Other problems that dietitians recognized in the commissary system were difficulties in training employees and parents for portion control and serving relatively simple menus. Students, as customers of school foodservices, are very important for system evaluation . Students in the commissary system scored of food itself , cleanliness of tableware, waiting time, quantity of meal and food temperature significantly lower than students in the conventional system. Moreover , the rate of plate waste was 20.5% in the commissary system as compared to 3.3% in the conventional system. Cost-effectiveness (saving 233.7won/person/day) is the main benefit of the commissary system. However , because of lower satisfaction scores and a highest plate waste rate, 201.9won/ person were wasted in the commissary system. The results of this study suggest that increasing the number of meals served within a commissary system might maximize the efficiency of the system, but increasing the number of satellites is not recommended because it might be out of dietitians control in many aspects.

• Journal of Agricultural Extension & Community Development
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• v.21 no.3
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• pp.215-241
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• 2014

As brand has increasingly influenced on marketing activities, local government, agricultural enterprises, and individual farmhouses autonomously develop and promote their own brands in the field of agrifood. Among developed brands, however, it could be possible for products with having no competitiveness and continuous control to lapse in the marketing. This study aimed to try develop to brand equity model in order for agri-food brands to evaluate and complement in the agricultural company. For doing this, ERRC were administered to interview the brands experts to discuss rice. The results of the analyses indicated that the areas with attribute weight of assets may consider bonding with customers for enhancing the value in the brand equity.

• Journal of Agricultural Extension & Community Development
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• v.21 no.1
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• pp.83-115
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• 2014

The current study aimed to explore the levels of consumers' perception for the PB apples which mainly sold in the large retailers, and then suggest the efficient marketing strategies for activating sales of the PB apples among the farm produce. The findings of the study revealed that the levels of the consumers' perception of value for the PB apples were influential on the brand credibility. In addition, the levels of the quality, perception of value, and brand credibility significantly affected the purchase intention. The image of the brand, however, did not show the effects on the brand credibility and purchase intention. Based on the study, in order to activate the brand for the local farm produce, the analysis results could suggest the four alternatives. Firstly, it is needed for the NB apples to be standardized and improved in terms of the qualities. Secondly, the more efficient ways to facilitate the purchases for the NB apples should be reconsidered in the emotional package. Thirdly, the levels of customers' perceptions for NB apples need to increase by providing them with convenient ways of purchases. Lastly, connecting consumers' groups with producers' groups could eventually enhance the brand credibility.