Deduction on the Ideal Combination of Total Utility by Operator and Purchaser for Quality Improvement of Foodservice at Medical Center Funeral Halls

의료기관 장례급식 품질 향상을 위한 운영자와 구매자의 최적효용 도출

  • 박문경 (한양여자대학교 식품영양과) ;
  • 정윤희 (연세대학교 식품영양학과) ;
  • 이정윤 (연세대학교 식품영양학과)
  • Received : 2014.02.14
  • Accepted : 2014.04.18
  • Published : 2014.04.30


The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.


Supported by : 한국연구재단


  1. Bureau of Consumer Education, Korea Consumer Agency. 2004. Investigation on perception and actual condition of funeral cultures. Press Release
  2. Cho GY. 1999. Change of Korean funeral culture: Two morgues in general hospital. Korean J International Koreanology 2:192-211
  3. Consumers Union of Korea. 2006. Investigation of funeral usage charge and consumer satisfaction
  4. Gallup Korea. 2001. "Census on Korean funeral" 2001. 4.
  5. Hyundai Research Institute. 2005. Aging Era, This kind of industry rises. Research Report
  6. Information Center of national laws.
  7. Jung YW, Lee EY. 2008. An exploratory study on the selection attributes of food courts through the conjoint analysis. Korean J Culinary 14:106-118
  8. Kang HY. 2011. An analysis on working wives' use of HMR products developed by major companies and market shares through conjoint analysis. Master thesis, Yonsei Uni. Seoul
  9. Kim KJ, Park KY. 2007. Research on development concept of Korean restaurant through conjoint analysis focused on breakfast foodservice market. Korean J Tourism Sciences 31:319- 336
  10. Kim SD. 2005. Funeral culture in contemporary urban area. Korean J Folklore 41:51-94
  11. Korea Consumer Agency. 2004. Investigation on perception and actual condition of funeral cultures. Press Release
  12. Korea Ministry of Government Legislation hompage http://www.
  13. Korean Gallup. 2001. Nationwide poll on the Korean Funerals.
  14. Lee GH. 2001. Social Science Research Methodology. pp.710- 732. Bobmunsa
  15. Lee HY 2004. Statistics of Pro. Lee HY. pp.394. Cheongram. Seoul
  16. Lee HY. 2008. Research Methodology. pp.455-456. Cheongram. Seoul
  17. Lee PD, Kim MH. 2009. A study of standard funeral service charge. Health and Social Welfare Review 29:98-125
  18. Lee PD, Park I, Song IJ, Park JS, Park HJ. 1999. Evaluation on the loan business in funeral services and charnel facilities. Korea Institute for Health and Social Affairs
  19. Lee WG, Ahn SS, Lee SB. 2005. A study on restaurant marketing strategy based on foreigners hotel restaurant selection attributes. Korean J Hospitality Administration 14:137-156
  20. Park BI. 2001. Study on content degrees to funeral home of user: Centering around S funeral home. Master thesis, Yonsei Uni. Seoul
  21. Park JS. 2002. The attitude of their job and death-related behavior among funeral directors in Gwangju. Korean J Health and Medical Sociology 12:173-199
  22. Park JS. 2003. A case study of the funeral space and method in urban area. Korean J Asian Comparative Folklore 25: 565-588
  23. Park MK, Kim CJ. 2006. Identifying the relative importance of service quality attribute for developing an operation proposal on hypothetical college foodservice approached to conjoint analysis. Korean J Dietetic Association 12:390-403
  24. Park MK, Yang IS, Yi BS, Kim HY, Kim YS, Lee SR. 2008. Derivation of school breakfast service operation proposal using conjoint analysis. The National Dietitian Symposium 2008
  25. Song HD. 2004. Funeral studies in Korea: Current state and new tasks. Korean J Anthropology 37:147-182
  26. Song HD. 2007. Potentiality and limit of funeral culture contents development. Korean J Humanities Content 9:409-427
  27. Yu BK. 2011. Research on funeral organization & cooperative aspect at villages in modern Korea. Korean J Rural Sociological Society 21:123-154