The purpose of this study was: 1) to investigate whether Korean dietitians are engaged in Foodservice Systems Management (FSM) competencies in their current jobs, and 2) to identify the relationship between types of dietetic practice areas and Korean dietitians' usage of FSM competencies. Fifteen FSM competencies were widely used, 17 were somewhat used, 13 were seldom used and the remaining two competencies were little or not used by the dietitians. The most used competency was related to menu planning (98%). Whereas, the least used competency was related to marketing skills (17%). As a whole, the categories of 'technical and communication skills' (78%) and 'production and distribution management' (77%) were more widely used than other FSM categories. Of 47 competencies, 34 competencies were found to be significantly associated with the type of practice area. Considering the findings, the type of dietetic practice area was a strong factor of Korean dietitians' usages of FSM competencies. Of 34 competencies associated with the type of dietetic practice area, 25 FSM competencies were more likely to be used by the dietitians from health care facilities.

This study attempted to investigate and compare the level of needs and expected benefits of information technology(IT) applications in restaurant operation from managerial and employee levels. Self-competence levels, education and training needs, and the company IT application levels were evaluated. The respondents for the study were the staff of full-service, mid-scale restaurants owned by a firm. Among the respondents, 17.6% were in managerial level(managers) and 82.4% were in employee level(employees). The results of this study indicated that compared to employees, managers perceived more in-depth that IT is beneficial and is needed in restaurant operation. Both groups rated IT as very much needed and beneficial to restaurant operation. However, managers rated their own technological competence significantly higher than the employees did. Both groups expressed the desire for IT training and education although the managers' needs were stronger than the other group. The company's IT application level was assessed by the managers and employees at a slightly higher than average score on a 5-point scale, showing no difference between the groups. The study findings show that the respondents perceived the IT needs and benefits than the present IT application level of restaurants, which suggests more IT applications be adopted to the restaurant operations.

The purpose of this study was to examine and understand the level of vanity and body shaping management and the relationships among related variables. The data were collected from about 140 middle school girls, 186 high school girls, and 194 college female students in Ulsan City using a self-administered questionnaire. The questionnaire included questions such as general characteristics of the subjects, vanity, and body shaping management. There were statistically significant differences in the 4 vanity sub-scales except physical concern and the body shaping management among the school groups(middle school, high school, college) and socio-economic status groups(low, middle, high). Socio-economic status, physical concern and view, and age were affected significantly on the body shaping management. Moderate vanity and body shaping management can prevent obesity and motivate personal development. A nutrition education program for excessive groups in the vanity and body shaping management needs to be developed.

The aim of this study was to identify the drinking patterns and needs for nutritional education of male workers. The subjects in this study were 285 male workers in Ulsan City. The average age of the subjects was 41.2 years old, height was 171.8cm, weight was 69.6kg and Body Mass Index(BMI) was $23.6kg/m^2$. The subjects were classified into 3 drinking patterns such as 'normal drinker(ND)', 'excessive drinker(ED)', and 'alcoholic drinker(AD)' diagnosed by NAST (Alcoholism Screening Test of Seoul National Mental Hospital). Each group was 31.6%(ND), 43.2%(ED) and 25.3% (AD). The amount of one time drinking, frequency, kind of alcohol and spending money were significantly different among the groups. 87.8% of ND thought that the self identity of drinking habits was good. But twenty seven percent of AD thought that it was just not bad, one-half of them(51.4%) thought they seemed to have problems and 20.8% of them thought they were serious. 38.9%(AD), 22.8%(ED) and 6.7%(ND) of each group tried to abstain by turn. Reasons of trying to abstain were health problems, disharmony of family and bad influence on the business and job place. The methods of abstaining were to avoid a drinking gathering or to refuse drinking in the party. 70.8% of AD, 59.3% of ED and 40% of ND thought they needed to take an educational program about abstaining. 58.3% of AD, 43.1 % of ED and 31.1 % of ND answered they would join an alcohol program.

This study was conducted to define dietary patterns among 227 Korean American adults and 151 teenagers living in California using frequency of intake of major food groups and to examine associations of dietary patterns with selected demographic and acculturation variables. Three dietary patterns, 'healthful', 'Korean', and 'western', were identified using factor analysis. For both groups, 'healthful' pattern was characterized by high loading on milk/milk products, fruit, fruit juice, and bean/bean products. 'Korean' pattern had high loading on rice and kimchi. 'Western' pattern was characterized by high loading on meat/meat products, soda, and noodle/pasta. Among Korean American adults, women tended to have higher scores of 'healthful' pattern but lower scores of 'western' pattern, while there was no association of 'Korean' pattern with gender. The older adults were likely to have higher 'Korean' pattern score. Length of stay in the US and English levels were negatively associated with 'Korean' pattern. Korean American female adolescents had lower 'western' pattern scores than did male adolescents. Age was inversely associated with 'healthful' pattern in adolescents. The adolescents who had felt more proud of being a Korean descendant had higher scores on 'Korean' dietary pattern. The study findings support that dietary patterns are associated with acculturation variables such as length of residence in the US, English fluency, and particularly pride in ethnicity for adolescents. Further studies are needed to understand associations of dietary patterns and acculturation with health risk of ethnic groups.

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.