• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.942-952
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• 2008

The purpose of this research was to evaluate the quality of take-out services at restaurants in Chungbuk Province. A questionnaire survey by 450 customers who had experience in take-out service at the restaurants was conducted and 378 completed questionnaires were available for statistical evaluation. Statistical analyses were made of raw data by SAS V8.2. The scale for analyzing the importance and performance of the service quality was composed of 5-point Likert scales. The main results of this study are as follow: The quality attributes of take-out service were rearranged into four factors in terms of food, sanitation, access and service. The importance score was higher than performance score. IPA showed that 'freshness of food material', 'cleanliness and hygiene in food', 'sanitation of facilities', 'neatness of employees' and 'price in food' was included in 'focus here' area. There was significantly positive correlation between factors such as food, sanitation, access, service and overall customer satisfaction (p<.001); between factors and repurchasing intentions (p<.001); and between customer satisfaction and repurchasing intentions (p<.001). According to multiple regression analysis, 26.27% of the variance in respondents' overall satisfaction score and 9.21% of the variance in respondents' repurchasing intention score could be explained by factors such as food, sanitation, access and service.

• The Journal of the Korea Contents Association
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• v.18 no.9
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• pp.320-334
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• 2018

The purpose of this study is to examine the effect of take-out food selection attributes of Korean restaurant on trust and customer satisfaction and to analyse the mediating effects of trust. Collected data were statistically analyzed by frequency analysis, factor analysis, reliability analysis, correlation analysis and covariance structure analysis using SPSS 22.0 and AMOS 22.0. The results of this study are as follows: First, selection attributes consists of safety, convenience, quality of food and economics. Among selection attributes, safety, convenience, quality of food and economics had a significant influence on trust. Second, among selection attributes, safety, convenience, quality of food and economics had a significant influence on customer satisfaction. Third, trust had a significant influence on customer satisfaction. Fourth, trust had a mediating effect between selection attributes and customer satisfaction. The conclusion section suggested strategic implications to induce selection attributes, trust and customer satisfaction based on the findings.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.82-90
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• 2012

This study was conducted to evaluate a take-out food safety perception instrument that could be used by foodservice establishments. A total of 324 responses was collected via online survey, and 299 responses (92.3%) were used for the statistical analysis. Data was randomly split into two groups. Exploratory Factor Analysis (EFA) was performed on the first split-half sample (n=150) to identify a factor structure using standard principal component analysis. EFA revealed three dimensions, titled "Consumer food safety perception," "Take-out food handling," and "Elements impacting on purchase decisions." Confirmatory Factor Analysis (CFA) was performed on the remaining half sample (n=149) using Structural Equation Modeling (SEM). CFA revealed acceptable absolute model fits for three dimensions and excellent comparative model fits for the instrument. These findings propose standardized measures that can be useful in assessing the take-out food safety perception.

• Journal of Convergence for Information Technology
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• v.11 no.11
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• pp.327-334
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• 2021

In this study, using the raw data of the 7th Food Consumption Behavior Survey(2019), compare and analyze what factors affect the food delivery service and take-out food expenditure of single-person and multi-person households. It was found that women(especially women in single-person households), have a high tendency to pursue safety preference versus price. In the future, Korea's population structure is expected to steadily increase single-person household and elderly households, and women's participation in economic activities is expected to continue to increase. In addition, the food delivery market has more than doubled compared to the previous year in 12 cities and provinces out of 17 cities and provinces nationwide with Covid-19, especially in the non-capital area, making it has become a universal service nationwide. Therefore, the growing home meal replacement market needs marketing strategies to secure and emphasize food safety.

• KOREAN POULTRY JOURNAL
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• v.54 no.4
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• pp.112-115
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• 2022

코로나-19로 인해 외출이 줄어들먼서 비대면 식료품 주문 및 배달·테이크아웃 등의 온라인 음식 주문이 크게 늘었다. 축산물에서도 점점 온라인 구입에 대한 선호도가 높아지고 있다. 이에 본지는 지난 8년 전부터 발 빠르게 회원제를 통한 배송 전문으로 계란을 판매하고 있다는 경기도 포천시 아라리농장을 찾았다.

• Journal of the Korean Dietetic Association
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• v.28 no.3
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• pp.182-194
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• 2022

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception of food safety and its influence on the purchase of delivery or takeout food from restaurants. This study, the 2020 Consumer Behavior Survey for Food (CBSF), was conducted from June 10 to August 21 2020. A total of 6,355 responses were used for the analysis. The results were as follows: First, the differences in consumer perception about food safety were analyzed according to whether they used delivery or takeout. Concern about food safety, satisfaction with dietary habits, and the ability to maintain safe dietary habits were higher in the non-user group. Except for food at home, the perception about food safety at other locations was higher in the user group. Food hazards such as antibiotics were perceived to be safer in the user group. Second, the perception of food safety affecting use of delivery or takeout was analyzed. It was found that the usage of delivery or takeout increased when the perception of the safety of home meal replacement (HMR), delivery or takeout food, and the ability to be informed about the harmful factors of agricultural products increased. The findings of this study may offer the basis for the food and food service industry to consider safety issues seriously and develop strategies to lead to feasible practices. Further, this study also supports the direction of the government toward strengthening the safety of new segments which have shown explosive growth in the COVID-19 era.