• 한국조리학회지
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• 제15권1호
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• pp.67-78
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• 2009

창업에서 외식산업이 차지하는 비중이 커지고 있음에도 불구하고 아직도 잠재창업자에 대한 연구는 일반창업자와 같이 연구되어지며 연구 자체도 미미한 실정이다. 본 연구는 먼저, Holland(1997)의 직업 성격에 의거하여 현실적(realistic), 탐구적(investigative), 예술적(artistic), 사회적(social), 설득적(enterprising), 관습적(conventional)으로 분류한다. 이러한 분류에 따른 성격 유형 중 창업 의지에 어느 성격 유형이 어느 정도 영향을 미치는지를 로지스틱 회귀분석을 통하여 분석하였다. 직업 성격 유형 중 창업 의지가 가장 높은 유형부터 나열하면, 설득적 유형>현실적 유형>사회적 유형>예술적 유형>탐구적 유형>관습적 유형의 순으로 나타났다. 이는 Holland의 직업 성격분류와 대부분 일치하는 결과로 나타났다. Holland의 직업 성격 분류에 의하면, 설득적 유형의 직업으로는 기업가, 정치가, 관리자 등을 들고 있고, 본 연구에서도 창업 의지가 가장 높게 나타난 유형이 설득적 유형이었다. 이는, 창업 교육에 직업 성격을 도입하여 연구할 수 있는 이론적 근거를 제공한 것이라고 하겠다. 본 연구에서는 직업 성격 유형과 창업 의지를 관련변수로 하였다. 다른 연구 변수, 즉 창업 교육과 관련한 연구, 창업성공 결정요인 등과 관련하여 연구할 필요가 있겠다. 특히, 성격 유형에 따른 각각의 성격 유형에 적합한 창업 교육내용에 대한 연구가 이루어질 필요가 있다. 즉, 설득적 유형의 경우는 어떠한 준비점이 필요한지, 관습적 유형의 경우는 어떠한 준비점이 필요한지에 대한 세부적인 연구가 필요하겠다.

• Journal of Nutrition and Health
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• 제56권2호
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• pp.184-202
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• 2023

본 연구는 식품알레르기 경험이 있는 미취학아동의 양육자를 대상으로 양육자가 식품알레르기 관리를 위해 필요한 교육이 무엇인지 파악하고자 하였다. 양육자 400명을 대상으로 2022년 7월 온라인 업체를 통해 설문조사를 진행하였으며, 모든 데이터는 SPSS 통계 (ver. 25)를 사용하여 분석되었다. 미취학아동의 식품알레르기 경험에도 불구하고 양육자의 식품알레르기 지식수준은 낮았다. 특히 '원인식품' (74.2%)과 '식품반응' (65.2%) 관련된 문항의 오답률이 높았다. 또한, 식품알레르기 지식수준을 '상', '중', '하'로 구분하여 평가한 결과 미취학아동의 연령에 따라 아동의 나이가 어릴수록 지식수준이 유의하게 높았다 (p < 0.05). 양육자의 식품알레르기 관리여부를 4가지 문항으로 측정한 결과, '식재료 및 조리기기 분리사용' (50.5%), '식품알레르기 유발표시 확인' (34.0%) 관리율이 낮았다. 식품알레기 진단여부에 따라 식재료 및 조리기기를 분리사용 관리에 유의적인 차이가 있었으며, 의사진단을 받은 미취학아동의 양육자 중 59.4%가 분리사용 관리를 하고 있었다 (p < 0.01). 또한, 식품알레르기 지식이 높아질수록 관리의 총점이 높아졌다 (r = 0.137, p < 0.01). 본 연구결과를 바탕으로 살펴볼 때 지식수준이 낮거나, 자녀가 만 4세 이상, 자가진단을 하는 양육자의 경우 식품알레르기 관리율이 낮았다. 따라서 해당 양육자의 지식수준을 높일 수 있는 '유발식품제한', '식품알레르기 유발표시 확인', '식재료 및 조리기기 분리사용' 하는 방법 등 맞춤 교육이 필요하다고 사료된다.

• 한국식생활문화학회지
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• 제32권1호
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• pp.18-26
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• 2017

The purpose of this study was to determine the relationship between conspicuous consumption tendency, brand attitudes, and purchase intentions of college students regarding eating out by limiting conspicuous consumption tendency among several psychological variables to acquire a more precise and concrete influence factor on consumption behavior to eat out. First, as for sensing other people, pursuing individuality and brand orientation among conspicuous consumption tendency of restaurant costumers had significant effects on brand attitudes, whereas the influence of status symbols and pursuing trend factor on brand attitudes was not verified. Second, as for sensing other people, pursing individuality, pursuing trends, and brand orientation factor among conspicuous consumption tendency had significant effects on purchasing intention. Otherwise, the significant effect relationship between status symbols factor and purchasing intentions was not confirmed. Third, as purchase intentions increased, brand attitudes of consumers increased according to existing research. Thus, this study suggests a more departmentalized marketing strategy method to create profits and enhance competitiveness of food service enterprises, and academic implications suggest fundamental data of relevant studies on conspicuous consumption tendency and purchasing behavior of consumers to eat out.

• 한국식품영양학회지
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• 제21권3호
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.

• 한국식생활문화학회지
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• 제30권6호
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• pp.726-735
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• 2015

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab is most suitable for fast food and sorted Japchebab, Gunmandu, Bulgogidubbab, Makjeok, Bibibguksu, and Musaengche, in descending order, regarding globalization of Korean food. Gimbab and Gunmandu both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

• 한국식품영양학회지
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• 제32권3호
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• 한국식품영양학회지
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• 제36권4호
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.

• 한국식생활문화학회지
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• 제38권4호
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• pp.239-245
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• 2023

The objective of this study was to explore how different types of rewards affect customers' inclinations to engage in environmental activities promoted through restaurant social media platforms. In addition, we investigated the potential moderating role of customer level of participation within the social media community. A total of 202 valid responses obtained by distributing a self-administered survey among restaurant patrons were subjected to hierarchical regression analysis to examine relationships between variables. The findings underscored the significant influence of economic and social rewards on shaping customer intent to participate in environmental initiatives promoted within restaurant social media communities. Furthermore, the study revealed that the extent of customer participation within the social media community moderated the relationship between rewards and their likelihood to partake in environmentally conscious behaviors. These results have meaningful implications for restaurant managers seeking to promote environmental initiatives effectively through social media platforms and within their establishments.

• 수산경영론집
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• 제54권1호
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• pp.051-069
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• 2023

This study analyzed the determinants that affect the purchase of ready-to-cook seafood products using the "Consumer Attitude Survey on Processed Foods" from 2018 to 2021. Dietary lifestyle, food awareness and preference survey questions were categorized, and factors affecting the purchase probability of ready-to-cook seafood were identified through a binomial logit model. The main research findings are as follows. First, consumers had higher preference for quality, safety, and new taste factors than health and price factors when purchasing HMR (Home Meal Replacement). Second, through binomial logit model analysis, the probability of purchasing ready-to-cook seafood products was low in the group pursuing taste and economy. On the other hand, the purchase probability was high in the group seeking convenience. Third, the purchase probability of ready-to-cook seafood products was higher in households with two or more persons than in single-person households. These results suggest that differentiated product development and marketing strategies should be needed for each consumer groups in the seafood convenience food market.

• 한국식생활문화학회지
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• 제24권6호
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• pp.597-606
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• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.