• 동아시아식생활학회지
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• 제16권6호
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• pp.772-776
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• 2006

The purpose of this study was to examine the differences in satisfaction of leisure life and quality of life using standardized evaluation tools developed by WHO. Resource availability when dining out was measured by objective index(time of dining out, dining out expense) and subjective index(perceived satisfaction with time of dining out and dining out expense). In this study, 500 questionnaires(male & female adults) located in Seoul and the metropolitan area were sampled by convenience sampling and gather in 433 sheets of questionnaire. Data was analyzed by frequency analysis, factor analysis, reliability analysis, correlation analysis and regression analysis using SPSS Win 12.0. As a result there was high positive correlation between time of dining out, dining out expense and perceived satisfaction with time of dining out and dining out expense. Moreover, dining out resources impact on leisure life satisfaction and quality of life. Leisure life satisfaction had fairly high effects on quality of life. Since there is an increase in leisure time the desire to improve quality of life while enjoying dining out as a part of leisure life is increasing and as various forms of consumption takes place, it suggests that segmentation of dining out market is necessary and marketing strategy should be established.

• 한국식품영양학회지
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• 제7권3호
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• pp.239-249
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• 1994

This study was conducted to find out the actual condition of dining-out and the propensity to dining-out according to age groups and sex distinction in Pusan area. The survey was conducted on 464 peoples who live or work, including students aged more than 4th grade in elementary school In Pusan area. The results of the questionnaires are as follows. The survey on dining-out time indicated that most of peoples like to dine out at supper time more than at luncheon. The motivations of dining out were in order of the time going out with family, having party and meeting with friends. Restaurants used frequently at luncheon time were in order of flour food shop, Chinese-style food shop and Korean-style food shop, and at supper time were in order of Korean-style food shop, roasts rib shop and Chinese-style food shop. The survey on dining-out cost indicated that 71.88% of respondents were payed out less than 4,000 won Per one person at luncheon, but 54.67% of them were payed out more than 5,000 won at supper. The reasons of prefferring food shop used first were in order of delicious taste, sanitary circumstance and economical price, and of no prefferring food shop used first were untasty, unsanitary circumstance and expensiveness. But, the results of the propensity to dining-out were different according to sex distinction, age groups and jobs.

• 한국조리학회지
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• 제8권2호
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• pp.93-116
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• 2002

Through a questionnaire survey of 607 respondents over 20 years old currently residing in Seoul, general conditions, items and amount of daily diet, preference of dining-out and instant food, and concern for health were surveyed and the results are as follows. A large portion of respondents, at 36.2% of all respondents, were 20 years old, 57.7% of them graduated from high school or over, and most of them(61.9%) were over middle-class level of living standard. More than half (50.9%) of whom paid less than 10% for dining-out took breakfast as a rule, and 38.3% of whom regularly took meals and 37.3% of them took their regular daily routines. But among whom spent more than 31% for dining-out 46.2% of them took snacks between meals every day. Also, among whom spent more then 31% for dining-out, about 25.6% of them usually dined out every day. On concerns for health, among whom spent less than 10% of dining-out expense, 53.9% of them took exercise almost every day and 32.8% for 30 minutes, and 34.6% of them were generally healthy and 67.5% of them had normal blood pressure. But among whom spent more than 31% for dining-out expenses, 10.3% of them were not healthy, 15.4% had higher blood pressure and 20.5% had lower blood pressure, thus those portion were relatively higher compared with the former group. From those research results, therefore, group who spent lower dining-out expenses were older people with lower educational and living level but regularly took breakfast and exercise. Thus, their daily schedules were routine and took regular meals with healthy condition. The group with lower dining-out expense took right food pattern and kept healthy condition, and, therefore, it implied that dining-out gave significant influence to food pattern of grown-ups. Therefore, nutrition education for grown-ups might be necessary again and our foods as a diet should be re-evaluated and re-highlighted. To formulate the practical nutrition education in early childhood, practical, systematic, and continuous nutrition education might be required and effective and multidimensional education programs should be developed. In addition, various menus of breakfast with diverse materials, wide range of nutrition, and being convenient and time-saving must be studied in the near future.

• 대한가정학회지
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• 제39권7호
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• pp.21-36
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• 2001

The purpose of this study is to investigate dining out behavior of college student living in jeju. The data obtained from 533 questionnaires returned by college student. 36.9% of students indicated over-eating, 27.2% did skipping meal, 14.8% did unbalanced diet, and 11.3% did indulging in hot and spicy food as dietary problems of food habits. Many students consumed 5,000-10,000 won/one time. In the breakfast 63.6% of students did not eat out, in the lunch only 10.5%, and in the dinner only 1.7% did not. The students ate out to take a meal in the breakfast, to meet their friends in the lunch, and to meet their friends and to haute social meeting in the supper. They considered intake nutrition and time saving in the breakfast when they ate out. But in the lunch they had various purposes- intake nutrition, time saving, making with relationships, and enjoying taste of foods. In the supper two-thirds of students considered promoting friendship. The satisfaction of eating out was different significantly from types of living and length of mealtime.

• 한국식생활문화학회지
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• 제11권3호
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• pp.359-367
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• 1996

To study the dining-out behaviour of housewives, the frequency, food preference, expense for dining-out in social meeting, family gathering, daily meal were surveyed with a total of 454 housewives in Pusan. (1) In the frequency of dining-out, once or twice a month shows highest percentage, 59.7% and 45.8% for social meeting and family gathering respectively. The occasion of dining-out for the daily meal is less than 1 or 2 time per 6 month (62.6%). The frequency of dining-out is highly dependent on demographic variables such as age, academic background, family income, car ownership. (2) The preference for Korean dishes is found to be top in all occasions for dining-out. And then for the social meeting, chinese food, western style food, japanese cuisine and fast food are prefered in order, while western style food and chinese cuisine are rather prefered than japanese cuisine and fast food in occasion for family gathering. When they dine out just for daily meal, korean food is prefered first and preference for chinese food, western style food, fast food is followed in order. Japanese cuisine is prefered the last. (3) Housewives answered highly that the expense they spend for dining-out for social meeting (45.8%) or family fathering (46.8%) is 5,000 to 10,000 won per person. For these occasions, the expense is different with family income. Namely, if their income is higher than 3,000,000 won, they usually spend 10,000 to 15,000 won for the occasion. And for the daily dining-out, 34.7% respondents answered that they spend 2,000 to 3,000 won.

• 한국중재학회지:중재연구
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• 제15권3호
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• pp.207-232
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• 2005

This study is for an example of arbitration of a dining out franchise company in Korea and franchise system currently is expanding and developing to international trade. The main reason for that is franchising has some benefits compared to the existing trades. Korean dining-out industry has largely developed for the past 20 years, but there are little world-class company of the industry, because dining-out industry should go for qualitative as well as quantitative growth at the same time. Korean dining-out industry has adopted licensing and joint-venture among growth strategies, but the franchise system among them seems to have taken its place as a representative strategy for management to develop dining-out industry. The history of Korean dining-out franchise industry is very short and it is true that we have no a management philosophy of accompanying growth with franchise due to a short experiences and recognition of top management or managers and short-term strategy for branch expansion. For a brilliant growth of dining-out franchise industry, to settle disputes through arbitration, in case of disputes taking place, is very important, because the franchise industry is a frequent-trading sector, requires expert-level knowledge, favors a closed examination and also needs a fast solution. As the franchise industry has been sharply growing around the world, there is more possibility of disputes, and various and complicated laws of the industry are related to disputes as well, so much more expert-level knowledge is required to solve disputes. Therefore, affiliated headquarters hope a disclosed settlement of their disputes and their any disputes should be fast settled for the benefits of affiliated members.

• 한국조리학회지
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• 제21권5호
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• pp.139-146
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• 2015

본 연구는 한국 성인 여성을 대상으로 외식빈도, 영양섭취, 대사증후군과 관련된 건강위험 인자의 관계를 조사하고자 하였다. 2013년 국민건강영양조사(KNHANES VI)의 자료를 이용하여 SPSS 20.0 통계 패키지 프로그램을 활용하여 분석하였다. 이를 위하여 20세 이상 여성(3,413명)을 대상으로 생화학적 지표, 검진자료를 바탕으로 외식빈도를 세 그룹(주 1회 미만, 주 2~4회, 주 5회 이상)으로 나누어 각 변수들의 차이를 분석하였다. 그 결과, 외식빈도와 열량, 수분, 단백질, 지방, 칼슘, 나트륨, 비타민 A가 유의적으로 차이가 있었다. 외식빈도에 따른 각 그룹은 비만과 저 HDL 콜레스테롤혈증 수치에도 유의적 차이가 있었다. 마지막으로 본 연구는 대한민국 성인 여성의 외식빈도에 따라 대사증후군 관련 건강인자에 유의적 차이를 발견하였다. 향후 연령을 세분화 하고, 한국의 성인을 대상으로 외식빈도와 영양소 섭취, 대사증후군 관련 건강 위험 인자에 대한 연구가 필요하겠다.

• 한국프랜차이즈경영연구
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• 제14권3호
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• pp.1-16
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• 2023

Purpose: In the post-COVID-19, many consumers still feel uncomfortable with crowding in closed spaces. This study investigates how non-crowding affects consumer satisfaction and restaurant visit intention. Research design, data, and methodology: The data were collected from 350 people aged 20 and above. A total of 347 respondents, excluding 3 unfaithful respondents, were analyzed using Smart PLS 4.0 program. Result: Both spatial and human crowding have significant effects on satisfaction. On the other hand, neither spatial nor human crowding directly affected dine-out intention significantly. In addition, spatial crowding was found to have a direct and significant effect on in-store dining intention, but human crowding did not have a direct and significant effect on in-store dining intention. It was found that satisfaction had a significant effect on both dine-out intention and in-store dining intension. Conclusions: This study has expanded the range of consumer behavioral intentions by applying a non-crowded environment (S) to the SOR theory. Also, Consumer behavioral intention was expanded by dividing visit intention into a dine-out and in-store dining intention. Therefore, we propose measures to minimize human crowding by introducing a system such as adjustment of store operating hours, reservation system, store opening time alarm system, and reduction of cooking time.

• 한국식품영양학회지
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• 제14권1호
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• pp.69-76
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• 2001

This study was conducted to find out the actual condition of dining-out and the propensity to dinning-out at luncheon time according to gender, occupation and age in Busan area. The survey was conducted on 564 peoples who live or work, including students acted more than 4th grade in elementary school in Busan area. The results of the questionaires are as follows ; The place to eating-out at luncheon time in order of "about the office or the school" and "about the house". Restaurants used frequently were in order of "Flour food shop", "Korean-style food shop" and " "Chinese-style food shop". Partner to eating-out were in order of "friend", "fellow worker" and "family" But. the results of the place to eating-out, restaurants used frequently and partner to eating-out at luncheon time were different according to sex, occupation and age groups.

• 한국실내디자인학회논문집
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• 제18권4호
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• pp.3-10
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• 2009

Domestic distribution market is in a time of transition for the present. With consumers' diverse demands, the growth of department stores, shopping malls, specialized shops and so on has been taken place radically and the competition among them also has become severe. In order to promptly and positively cope with the radically changing trend of market and the generation of competing business entities, they are necessary to establish a discriminated indoor space plan. With such desires as the expansion of leisure activities based on the increase of personal income and the up-gradation, diversification and individualization of living standard based on economic growth, the dining-out space, one of people's life environments, need a variety of changes. In the past, the specialized restaurants of composite shopping malls and department stores were a mere mediating space of food sale between producers and consumers, but today they become a discriminated and creative indoor space which representing customers' lifestyle. The purpose of this study was to examine the characteristic of public space of specialized restaurants at composite shopping malls and department stores and then present a discriminated spatial marketing strategy in order to find out the direction of its proceeding in the future. Therefore, the purpose of this study was to work out basic data for the development of dining-out contents at the time of appearing diverse composite dining-out spaces in the future and of establishing a renovation plan of specialized restaurants at composite shopping malls and department stores in order to provide customers a space which could satisfy their desires. In this vein, the characteristic and composition of necessary space was analyzed based on the examination of cases. The investigator hopes that study findings are used as basic data for the study on the interrelationship between the sale space and dining-out space of composite commercial facilities and for the establishment of marketing strategy to attract customers.