• Proceedings of the Korea Information Processing Society Conference
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• 2018.05a
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• pp.92-95
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• 2018

본 논문에서는 푸드트럭의 정보를 제공함으로써 고객들에게 푸드트럭 이용 편의성을 제공하고, 푸드트럭 운영자들에게 사용자 유치 및 수익성을 제공하는 앱을 개발한다. 본 논문에서 개발한 앱은 푸드트럭 운영자가 자신의 트럭 영업정보(메뉴, 위치, 영업시간 등)를 올려 사용자들에게 트럭 정보를 제공하고, 홍보하며, 사용자들의 피드백을 받을 수 있는 기능을 제공한다. 특히 트럭 운영 중 특정상황이 발생했을 때 자신의 트럭을 찜한 사용자들에게 알람을 보낼 수 있는 기능을 제공한다. 일반 사용자는 푸드트럭을 여러 검색 조건으로 잦아볼 수 있으며, 트럭마다 게시판을 제공함으로써 사용자와 운영자 간의 상호 커뮤니케이션이 가능하다.

• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.514-524
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• 2018

This study applied Q methodology to consumers who have experience using food trucks to understand subjective perception of food truck customers. The purpose of this study is to characterize the perceptual structure of food truck customers, to describe characteristics of the types and to suggest some implications. The results of the type analysis are as follows. The first type (N = 10): Food truck zone accessibility preferred type, the second type (N = 8): Complex entertainment experience type, the third type (N = 9) = 3): Fast food preference type. Future research on food trucks, restaurants, and tourism will be based on a variety of literature and empirical studies, and will be revised and supplemented with more detailed Q methodological questions and analytical techniques to analyze the various opinions of respondents in a more concrete and objective manner.

• Journal of Service Research and Studies
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• v.14 no.3
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• pp.188-205
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• 2024

The food truck business, which involves selling various types of food from mobile vehicles, has gained significant popularity in urban centers and at events. These food trucks have rapidly expanded due to their relatively low initial investment and high flexibility, attracting customers with unique menus and personalized services. However, as competition increases, the need to manage service quality to boost customer satisfaction and encourage repeat visits has become more critical. Despite this growing importance, there has been limited empirical research on the topic. This study aims to analyze customer experiences with food truck services to gain strategic insights for improving service quality. By applying structural topic modeling to customer review data, the study identified 50 key topics. The process included a comprehensive evaluation of model diagnostics and interpretability to determine the optimal number of topics, ultimately selecting the most relevant ones related to service experiences. The impact of these identified topics on overall customer satisfaction was empirically tested using regression analysis. The results showed that aspects such as "Food Taste," "Friendly Staff," and "Positive Emotion" had a positive influence on customer satisfaction, whereas "Delayed Service," "Negative Emotion," and "Beverage Service" had a negative impact. Based on this analysis, the study proposes concrete methods for food truck operators to systematically analyze customer feedback and use it to drive service improvements and innovation. This research highlights the importance of data-driven decision-making in small business environments like food trucks and contributes to expanding the application of topic modeling in the service industry.

• Proceedings of the KIPE Conference
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• 2019.07a
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• pp.32-34
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• 2019

최근 푸드트럭, 캠핑, 레저활동 등 계통전원이 없는 환경에서 전력공급이 가능한 독립형 인버터 사용이 늘어났다. 그리고 다양한 전자기기 사용 증가로 전기사용량이 늘어났으며 이에 소비자들은 날로 증가하는 전기 요금을 줄이기 위해 태양광 패널을 설치하는 등 계통연계 인버터에 대한 관심 또한 증가하고 있다. 기존 독립형 인버터 및 계통연계 인버터는 각각의 동작만 수행할 뿐 호환 기능은 없다. 따라서 소비자들은 사용용도에 맞춰 각각의 제품을 사야하는 단점이 있다. 이에 본 논문은 기존 단점을 보완하는 독립형, 계통연계형 호환형 인버터를 제안하고 실제 제품에 적용시켜 운용방안을 모색하고 동작 검증을 하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2020.11a
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• pp.637-639
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• 2020

배달 애플리케이션과 지도 애플리케이션의 발달은 가게 이용에 많은 편리함을 가져왔지만, 푸드트럭, 포장마차와 같은 길거리 점포는 이러한 혜택의 사각지대로 이용에 많은 불편함이 남아있다. 이에 본 논문에서는 길거리 점포의 특성에 맞춘 위치기반 점포 관리 및 정보 제공애플리케이션을 설계하였다. 이에 이용자들이 보다 편리하게 길거리 점포를 이용할 수 있게 되기를 기대한다.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.149-158
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• 2017

This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attributes importance and attributes level of gender, age, and income, it found that the price was more important than the type of food. The shape of food, a design of the truck and service are the following features of the attributes importance. Second, in the entire of market analysis, packaging was the most important factor next to the price and the food shape. Third, according to gender analysis, male and female prefer Korean style with price range of 5,000~7,000 won. Men prefer take - out menu such as plastic packaging and traditional truck design. Also, the study showed that women prefer having a meal at restaurant, paper packaging style and modern design. Fourth, according to the age analysis results, all of ages group prefer the price range of 5,000~7,000 won except for people who are 60s and beyond. Also, in the food type, people prefer Western style in their 20s, Japanese style in their 30s and Korean style in their 40s, 50s, 60s. Fifth, according to income analysis, Western menus with income of 4,000,000~5,000,000won are preferred a price range of 7,000~10,000won and Japanese menus with income more than 5,000,000won are preferred a price range of 7,000~10,000won.