• 대한지역사회영양학회지
• /
• 제5권1호
• /
• pp.83-91
• /
• 2000

The aims of this study are to evaluate the quality of hospital food services and the evaluate the quality in selected hospitals trough the use of the questionnaires. A survey of 30 hospital food and nutrition service department was undertaken and detailed information was collected from each, including, surveys of 1, 016 patient. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis, t-test X$^2$-test ANOVA principal component analysis , and cluster analysis and cluster analysis. In the case of patient satisfaction with hospital food and food services, overall satisfaction scores of male and female were 3.54 and 3.45 showing higher levels than the average score(3.00) The aspect of the food and food service which received the lowest ratings by patients was 'meal rounding while dining'. After conduction of factor analysis of variables affecting the patients meal satisfaction 3 groups including the 'menu satisfaction factor', 'service satisfaction factor ' and 'nutrition management satisfaction factor ' were selected. 3 clusters were categorized by the 'service cluster' 'nutrition management cluster', 'men cluster', and 'menu nutrition service cluster' after conducting a cluster analysis with influencing variables affecting patients meal satisfaction. The overview results of patient satisfaction by cluster were : in the case of the service group, such factors as taste, portion size, dealing with complaints while dining meal rounding while dining should be managed with caution In case of the nutrition management group, such factors as taste, portion size, temperature of the food intake, and dependence on hospital food should be managed with care, In the case of the menu groups, such factors as punctuality of meal times, contaminated substances in meals and serving mistakes, cleanliness of dishes, kindness of the server meal rounding while dining should by particularly managed with importance.

• 대한영양사협회학술지
• /
• 제11권4호
• /
• pp.405-417
• /
• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• 한국식품조리과학회지
• /
• 제29권5호
• /
• pp.617-624
• /
• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• 한국조리학회지
• /
• 제23권8호
• /
• pp.17-26
• /
• 2017

This study compared and analyzed the importance-satisfaction regarding the selection attributes of the convenience store focusing on PB lunch box for consumers of 20s and 30s. According to the research results, the importance of factors such as easy purchase, time reduction, convenient intake were found to be high among the selection attributes of the convenience store PB lunchbox and those of factors such as confirmation of food ingredients, nutrition, and new taste were found to be relatively low. In addition, factors with high satisfaction included easy purchase, convenient intake, time reduction, while factors with low satisfaction were confirmation of food ingredients, nutrition and hygiene. The results of the IPA analysis were as follows: The $1^{st}$ quadrant (Keep up the good work) included convenience, time reduction, easy purchase, convenient intake, convenient cooking method, and convenient packing container Etc. $2^{nd}$ quadrant (possible overkill) includes origin labeling and the 3rd quadrant (low priority) includes packing container design, convenient storage, consistency of quality and taste, good taste, moderate amount, new taste, one meal, moderate quantity and quality, inexpensive intake, and hygiene Etc. $4^{th}$ quadrant was found to include no corresponding factors.

• 한국식품영양학회지
• /
• 제24권4호
• /
• pp.509-519
• /
• 2011

The purpose of this study was to investigate the use behavior and satisfaction of home-baking premix products. A total of 275 questionnaires were completed and statistically analyzed by the SPSS 14.0 package. The reasons for home-baking were : fun(33.8%), quality time with the family(33.8%), and distrust in foodstuffs(13.5%). The respondents(38.9%) used home-baking premix products 2~3 times per year. And the respondents purchased home-baking premix products primarily for snack foods(83.3%). Among the selection attributes of home-baking premix products, the respondents considered the importance of 'sanitation'(m=4.16) a top priority, followed by 'taste'(m=4.15), 'ease of use'(m=4.12), 'detailed instructions' (m=4.05), 'quality of raw materials'(m=4.04), and 'origin'(m=3.91). However, in the case of satisfaction, 'ease of use' (m=3.81) was the most satisfying aspect, followed by 'detailed instructions'(m=3.67), 'sanitation'(m=3.56) and 'manufacturer' (m=3.48). According to importance-performance analysis(IPA), 'quality of raw materials' and 'origin', which were selection attributes, should be quickly improved. Also, 'taste', 'ease of use', 'detailed instructions' and 'sanitation' should be maintained. This survey found that the satisfaction levels for home-baking premix product selection attributes had a significant influence on overall satisfaction($F$=7.91, $p$ <0.001). In particular taste(${\beta}$=0.32, $t$=3.53, $p$ <0.001) had a meaningful effect on overall satisfaction. In addition, the satisfaction levels for home-baking premix product selection attributes affected repurchase intention($F$=8.61, $p$ <0.001).

• 한국식생활문화학회지
• /
• 제26권1호
• /
• pp.11-16
• /
• 2011

This study was conducted to examine purchasing behavior and satisfaction for imported processed snacks of mothers with preschool children and to provide nutrition education information for mothers. 81.4% of the respondents often purchased imported processed snacks and the main reason (51.0%) for purchasing imported processed snacks was preference of children. A total of 58.0% of the respondents purchased imported processed snacks at a large-scale discount store. 41.9% of the respondents purchased imported dairy products everyday, and 24.8% of them purchased the products once per week. The percentage of not purchasing at all was very high for imported confectionary, jelly and candy, nuts, and drinks. The food additive checking score was very high when purchasing imported processed snacks. The graduate school group and unemployed mothers checked significantly more often for food additives (p<0.05). The taste satisfaction score was very high, and employed mothers were satisfied with taste significantly more than unemployed mothers. Nutrition education using imported processed food labeling should be performed, and quality management before importing processed food should be carried out.

• 식품보건융합연구
• /
• 제9권3호
• /
• pp.11-17
• /
• 2023

This study aims to investigate the effect of the selection attribute of Newtro (New + Retro) product marketing, which is a recent topic in the food industry, on consumer satisfaction. Newtro marketing, also known as Newtro-style marketing, is a marketing strategy that emerged in South Korea, particularly in the food industry. Newtro marketing aims to appeal to consumers' nostalgia for the past while incorporating contemporary elements. As a research method, a survey was conducted on the importance of selection attributes and repurchase intention of Newtro food for consumer groups of various age groups ranging from teenagers to those in their 40s or older. To analyze the demographic content of the sample, frequency analysis of the SPSS statistical package was performed, and structural equation modeling was performed using the AMOS program for confirmatory factor analysis and discriminant validity analysis. The analysis results are as follows. First, Package Design, Perceived Healthiness, and Emotional Taste, optional attributes of Newtro marketing, significantly affected satisfaction. Second, satisfaction was found to have a statistically significant effect on repurchase intention. However, Functional Flavor did not statistically affect satisfaction. This study empirically analyzed the importance of consumers' selection attributes for the recently popular food Newtro marketing and suggested implications.

• 유통과학연구
• /
• 제19권6호
• /
• pp.51-64
• /
• 2021

Purpose: A restaurant is a business of the physical distribution of food and beverages which includes intercultural interaction. This research paper aims to examine the influence of Japanese taste as a product advantage, determining service quality factor in the restaurant business, the e-CRM that involves technology, social media campaigns to reach the target market of young people, and customer satisfaction on customer loyalty in Sushi Tei restaurant. This study also intends to find direct and indirect influence between the variables. Research design, data and methodology: Quantitative research was conducted using a survey method by distributing 100 questionnaires to Sushi Tei customers in Jakarta, consisting of Gen Z and Millennials. Samples were taken at each outlet in the Jakarta area on weekend and weekdays by purposive sampling. Data was generated by path analysis Results: The results showed that Japanese taste, service quality, and e-CRM significantly influence customer satisfaction and customer loyalty. However, social media campaigns failed to influence customer loyalty. As a result, customer satisfaction has a significant influence on customer loyalty within Sushi Tei restaurant. Conclusion: The study also proposed significant implications to develop and maintain a relationship with the customer to gain satisfaction and loyalty in the food and beverage industry.

• 한국식생활문화학회지
• /
• 제24권4호
• /
• pp.385-390
• /
• 2009

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.

• 한국식품조리과학회지
• /
• 제27권5호
• /
• pp.611-623
• /
• 2011

The goal of this study was to understand the reasons for learning about Korean herbal food by examining the actual conditions in a Korean herbal food course during lifestyle education. The general characteristics of the people learning about or working with the food as well as the correlations between the examined factors were analyzed, focusing on each person's dietary lifestyle. We divided the class participants into five dietary lifestyle groups by analyzing their scores. Group 1 was the"taste-seeking type", group 2 was the "quality-seeking type", group 3 was the"economy-seeking type", group 4 was the"convenience and economy-seeking type", and group 5 was the"convenience and health-seeking type". A person with a cooking career was considered to have more experience with Korean herbal food. The highest motivation for Korean herbal food education was for professional reasons, and the class that was most appreciated was learning about Korean traditional herbal foods. The highest satisfaction for the class was based on the instructor's knowledge, followed by food tastes, foodstuffs, educational materials, and the facilities superintendent. Satisfaction with the class tuition and practical utilization was relatively low.