• 디지털산업정보학회논문지
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• 제20권2호
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• pp.159-174
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• 2024

Recently, as demand for delivery services has increased rapidly due to COVID-19, the food service O2O(Online to Offline) platform has also grown significantly. This study aimed to verify the influencing factors on continuance use intention of O2O platform using the Information Service Success Model and Post Acceptance Model. An online survey was conducted on 379 consumers who used the food service O2O platform in the past six months, and the collected survey was analyzed using SPSS 26.0 and AMOS 24.0. As a result of the verification, in the influence relationship between the Information Service Success Model and Post Acceptance Model, system quality was found to have an effect on perceived usefulness, but information quality and service quality were rejected for perceived usefulness and were partially adopted, The rest were all found to have a significant effect. In the moderating effect according to the amount used, the intention to continue using was stronger when the group who spent more than 30,000 won was satisfied. These results support previous research on O2O platforms and provide academic implications as well as practical implications for practitioners in the food service industry.

• 대한영양사협회학술지
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• 제8권4호
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• pp.372-386
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• 2002

The purposes of this study were to find factor which influence on the selection criteria of food supplier. Questionnaire were distributed to 52 general hospitals with more than 400 beds located in Seoul and Kyongin province, and responded questionnaires were collected from 44 dietetic departments (84.6%) and 18 purchasing departments (34.6%). The main results of this study can be summarized as follows: (1) supplier selection criteria include quality, service, cost and supplier competency. (2) With having been met with tight competition and market opening, hospitals plan a strategy to improve quality, service and they tend to have more interest in various supplier selection criteria. (3) Purchasing departments estimate more highly the rate of reflection in considering supplier selection criteria than the rate of importance about cost criteria, which reveals that purchasing departments sensitively respond to cost cutdown. (4) When selecting suppliers, a significant(p<.01) influence of stability of supplier industry environment on the selecting criteria such as the importances of quality, service, and supplier quality are recognized only after recognizing the stability of food delivery industry. Food supplier industry secures stability more quickly through major companies' participation in food distribution industry and this will reveal the importance of supplier selection criteria. (5) Suppliers which are selected by the quality criteria, service criteria, supplier quality criteria make efforts to communicate with foodservice departments, to give more proper information about substitute food, new product, and to make commitments, while suppliers which are decided by cost criteria do not establish supportive relationships with foodservice departments.

• 대한영양사협회학술지
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• 제21권4호
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• pp.333-341
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• 2015

This article aimed to investigate problems relating to medical tourism based on a review of medical tourism reports and statistics in the global healthcare industry. To be a leading nation in the global healthcare industry, the needs and culture of many peoples, including Muslims, should be considered. Qualified medical services by JCI certification, including nutrition services, will provide opportunities to participate in the international and Asia medical tourism markets. In this article, the definitions of medical tourism, medical service, Halal and Haram, nutrition service for inbound Muslim patients, and Halal food supply in Korea were examined for medical service improvement. Mutual assistance between the government and private enterprise, sharing of medical service information, and construction of a cooperative network system are needed and should be supported by the government.

• 한국식생활문화학회지
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• 제17권5호
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• pp.605-618
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• 2002

The purposes of this research were to; (a) identify useful information source; (b) assess the usefulness of the Internet as an information source; and (c) assess the degree of Internet utilization for purchasing process in food service industry. The results were as follows; 1. 'personal experience and colleague recommendation' was perceived as the most useful information source, whereas the most frequently used source was 'Internet web site' for real purchasing practice. 2. the most frequently used purchasing activity through Internet was 'online ordering', followed by 'gathering product/component information', however e-marketplace or Internet bidding were less performed by Internet. 3. acquisition of real time information, rapidity, accuracy, and increasing effectiveness of purchasing process were reported the advantages of Internet utilization. 4. respondents somewhat or strongly agreed with the importance of Internet in terms of present and future purchasing management. The results of the research suggest that Internet should be able to improve purchasing process and enhance buyer-supplier relationship directly or indirectly, therefore food service industry should consider making attempt to new purchasing systems through Internet for strategic sourcing and effective procurement management.

• 식품보건융합연구
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• 제10권1호
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• pp.1-6
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• 2024

Purpose: The research aims to address the intricacies of AI and Big Data application within the food industry. This study explores the strategic implementation of AI and Big Data in the food industry. The study seeks to understand how these technologies can be employed to bolster consumer engagement and contribute to market expansion, while considering ethical implications. Research Method: This research employs a comprehensive approach, analyzing current trends, case studies, and existing academic literature. It focuses on the application of AI and Big Data in areas such as supply chain management, consumer behavior analysis, and personalized marketing strategies. Results: The study finds that AI and Big Data significantly enhance market analytics, consumer personalization, and market trend prediction. It highlights the potential of these technologies in creating more efficient supply chains, improving consumer satisfaction through personalization, and providing valuable market insights. Conclusion and Implications: The paper offers actionable insights and recommendations for the effective implementation of AI and Big Data strategies in the food industry. It emphasizes the need for ethical considerations, particularly in data privacy and the transparency of AI algorithms. The study also explores future trends, suggesting that AI and Big Data will continue to revolutionize the industry, emphasizing sustainability, efficiency, and consumer-centric practices.

• 한국조리학회지
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• 제12권4호
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• pp.170-186
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• 2006

The purpose of this study is to figure out how factors of internal marketing affect service quality. Method of human resource could be indicated to bear fruit of food-industry based on this research. This study conducted documentary study and empirical study. To achieve the purpose, a survey was conducted by 229 staffs of family restaurants in Daegu. The result of this research is as follows. First, the properties of each factor of internal marketing, Service Quality and staff's behavior were extracted from the previous studies. Second, internal marketing was applied as a independent variable, and service Quality as a consequent variable. The result reached through convergent validity came to satisfy all variables. Third, it was strongly maintained the fact that the better internal marketing was applied, the more staff were satisfied and the higher service quality was. It was shown that staffs provided customers with a good service if they were satisfied with internal marketing and their companies.

• 대한영양사협회학술지
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• 제8권1호
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• pp.33-41
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• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

• 한국식생활문화학회지
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• 제30권5호
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• pp.562-575
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• 2015

This study intends to discover stories and sensibilities connected with characteristics and symbols of the history and culture of Sangju to develop contents about the native foods of Sangju. 'General Jeong's Table', which supplied the energy and nutrition necessary for soldiers during war, is set with Jobap, Patipguk, Euneogui, Baechumoojeon, Kongnamulheojib, Patipnamul, and Munamulsileagideanjangmuchim. 'Sangjuseong retaking wartime food', as a kind of ready-to-eat meal, which stresses convenience above everything else, is composed of Konggarujumeokbap, Bbongipjuk, Gamjangajji, and Odigojgammodeumbagitteok for table setting. 'General Jeong's liquor table', which allowed the general to regain his energy or was set to entertain generals of allied forces in the Myeong Dynasty, is formed by Baeksuk, Gojgamssam, Kongjukjijim and Sangsurisul. Efficacies of food materials were analyzed in the Part of Drug Formula of the best-known medical book in Asia. Foods on 'General Jeong's Table' has health efficacies that protect the five viscera and maintain the spleen and stomach.

• 지식경영연구
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• 제10권3호
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• pp.115-132
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• 2009

This paper makes an analysis of economic spillover effects of credit guarantee by linking the remainder of guarantee according to industries from 2003 to 2006 in this study. Specifically, total remainder of guarantee in 2006 is approximately 3922 billion and 600 million won on the basis of unchangeable price in 2003, and each funds becomes the input of the last demand in 27 industries over the cow1try and, thereby, induces production, added value, and the effect of employment. The last demand according to industries shows that a lot of funds have been supported to the manufacturing industry for about 1200 billion won, the wholesale and retail for about 1299 billion and 500 million won, food and lodging industry for about 144 billion and 100 million won, education and health care industry for about 132 billion and 600 million won, and social and other service industry for about 339 billion and 300 million won. The spillover effect about the remainder of guarantee in 2006 classified by industries over the country on the basis of production shows the high effects on the manufacturing industry for 37.8%, 2625 billion and 90 million won, the wholesale and retail for 20.7%, 1439 billion and 290 million won, food and lodging industry for 9.4%, 654 billion and 570 million won, real estate and business service industry for 9.2%, 637 billion and 310 million won, social and other service industry for 5.3%, 369 billion and 90 million won, and education and health care industry for 2.9%, 199 billion and 300 million won of the effect causing production over the country, 6945 billion won in order. The effect causing added value shows high spillover effect on the wholesale and retail for 36.7%, 1186 billion and 830 million won, the manufacturing industry for 25.8%, 831 billion and 500 million won, food and lodging industry for 14.9%, 480 billion and 980 million won, social and other service industry for 9.3%. 300 billion and 160 million won, and real estate and business service industry for 4.2%, 135 billion and 36 million won of the effect causing added value over the country in order. Finally, the effect causing employment shows a lot of employment have occurred in the wholesale and retail for 37.4%, 23,060 people, the manufacturing industry for 18.9%, 11,637 people, food and lodging industry for 13.7%, 8,429 people, social and other service industry for 7.9%, 4,866 people, and real estate and business service industry for 5.6%, 3,429 people of 61,617 people in order.

• 대한안전경영과학회지
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• 제15권2호
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• pp.151-159
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• 2013

This paper reviewed the relationship between internal marketing(management support, education, pay system, internal communication, employment security) and food safety climate(prevention, superior attitude, work condition), and the moderating effect of employment type(permanent or temporary employees) in food service company. Based on the responses from 304 responses, the results of hierarchical multiple regression analysis showed that 4 factors(management support, education, internal communication, employment security) effect positively on food safety climate(prevention, superior attitude, work condition). The positive effect of internal communication on superior attitude and work condition appeared to be more positive in permanent employees than in temporary employees. And the results of t-test analysis showed that permanent employees perceived more positively all internal marketing factors(management support, education, pay system, internal communication, employment security) and food safety climate(precaution, superior attitude, work condition) than temporary employees.