• Journal of Nutrition and Health
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• v.52 no.6
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• pp.618-627
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• 2019

Purpose: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. Methods: The total of 3,708 people (aged 20 ~ 64) were selected from the data of the 2011 China Health and Nutrition Survey and divided into three groups: the home (HM, 2,845 people), institutional (IM, 579 people), and eating-out (EO, 284 people) meal groups. Dietary intakes of eight food groups, the frequency of eating certain foods, food group intake pattern, dietary diversity and the variety score of lunches were analyzed. Results: The meat intake of IM and EO were higher than that of HM (p < 0.05), and the vegetable intake was the highest in HM, followed by IM and EO (p < 0.05). The intake of fruit and milk·dairy products were extremely low in all the groups. Compared with 1/3 daily recommended intake, the meat intake was above the standard in all the groups and the vegetable intake was insufficient only in EO. The most frequently consumed food in all the groups was rice, followed by pork. The relatively desirable food group pattern, "grain + meat + vegetable", was highest in IM (66.0%) and lowest in EO (48.2%). The "grain + vegetable" pattern in HM and the "grain + meat" pattern in EO were relatively higher than that in the other groups. The dietary diversity score (p < 0.001) and dietary variety score (p < 0.001) were significantly higher in IM than that in the HM or EO. Conclusion: The lunches of Chinese adults had common problems in excess meat intake and a severe lack of fruit and milk·dairy products. Even institutional meals were not ideal as single meals for Chinese adults, although they were better in food diversity. Customized dietary educational programs based on balanced meal plans need to be established, especially for those Chinese people having lunch at home or eating out. In addition, a systematic food service program should be developed and firmly implemented.

• Korean Institute of Interior Design Journal
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• no.1
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• pp.39-45
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• 1992

Today the design is recognized as indispensible part in business activities and it is demanded as one of the management strategies. since the ultimate goal of a hotel lines in the pursuit of profit, it is important that the design of a hotel faithfuly reflects the demands of management at the time of its construction planning. Furthermore, hotel planning undergoes a complicated design phases on a large scale, thus, utilization of a design process that accomodates retional approaches scientific and structural design activities, which will further reduce errors in design steps and pave a way for effective attainment of the target. Especially the management and designers review and confirm the design in relation to the strategic manegiable objective sat the early basic stage. The baseline set here will serve as a direction for the detailed design. In this context, this thesis formulates a reference baseline in dividing the space in view of the overall profitability and is based upon a survey conducted on the correlation between the operation of food and beverage section and the space. First, downtown hotels now take on the role of a public facility to a great extent and the number of Koreans who visit the autxiliary facilities of hotel increases. Second, recently revenue from a food and beverage section is in downtown and the trend is especially obrious at western restaurant, buffet and bar. This necessitates the reevaluation of the business space allocation. Third, sales promotion plan includes diversification, dessection and scaling down of the food and beverage section areas, Fourth, a proper number of seats must be determined in regard to the average area of one seat shown in the survey. Fifth, dense seat arrangement would entail a curtailment rather than a hike in revenue. Sixth, the installation of private dining room is on the rise and in particular, in Japanese and Chinese restaurants. Seventh, business space with declined revenue tends to induce the integration of similar businesses.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.30 no.1
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• pp.75-86
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• 2020

Objectives: In this study, we assessed respiratory hazards in the working environment as the work-relatedness of occupational diseases were examined. Methods: The subjects of the study were three Korean meat roasting restaurants, one Chinese restaurant, and two cafeterias. Measurement items were total dust, respirable dust, fine dust (PM_2.5), PAHs, TVOCs, temperature, humidity, carbon monoxide, carbon dioxide, and nitrogen dioxide. Results: The concentration of total dust and respiratory dust in the restaurant was low. Most PAHs were undetectable, but some Napthalene and Acenaphthylene was detected. Thirteen kinds of PAHs were detected in one sample of roasted meat, and Benzo(a)pyrene was 1.496 ㎍/㎥. PM_2.5, TVOCs, CO, and CO₂ were instantaneously high, but the average concentration was low. NO₂ was not detected. Conclusions: The results show that harmful substances such as PM_2.5, PAHs, CO, and TVOCs were generated in the air in the catering industry. When roasting meat, Benzo(a)pyrene, a carcinogen related to lung cancer, was generated among PAHs. Lung cancer can occur when working for a long time in such a working environment. Therefore, it is necessary to improve the working environment for the health of restaurant workers, and it is necessary to evaluate the concentration of harmful substances by cooking method through further research.

• Korean Journal of Organic Agriculture
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• v.25 no.4
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• pp.663-677
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• 2017

As Korean food service franchise companies sought to advance into around 2,000 new foreign markets, the importance of global management was emphasized. They intensively expanded into Chinese and American markets in 2015 and these two markets account for approximately 40% of total food service franchise companies in foreign countries. Although Japan has huge franchise market, Korean food service franchise companies in Japan only account for 5% of total franchise companies in Asian countries. The purpose of this study is to analyze the relationship between food service franchise selection factors, brand loyalty, and revisit intention of Japanese consumers using Korean food service franchise companies in Japanese food service market, and based on the analysis results, draw the implications for the expansion of Korean food service franchise companies into the Japanese market. Food service franchise selection factors is defined as service and cleanliness, taste, safety and reliability, cost and convenience, and professionalism. The study results can be summarized as follows. First, analysis was performed to identify the effects of food service franchise selection factors on the brand loyalty, it showed that five food service franchise selection factors including professionalism, service and cleanliness, cost and convenience had positive (+) effects on the brand loyalty. One of the most important factors influencing the brand loyalty is professionalism. In order to raise food service franchise's professionalism, it is necessary for the food service franchise companies to establish stronger strategies containing professional operation systems and services compared to general restaurants. Second, analysis was performed to identify the effects of food service franchise selection factors on revisit intention, five food service franchise selection factors, service and cleanliness, safety and reliability, and cost and convenience had positive (+) effects on revisit intention. One of the most important factors influencing revisit intention is safety and reliability. Thus, in order to raise safety and reliability it is important to form trust with consumers by properly utilizing systems of food hygiene and food safety accreditation.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.45-54
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• 2009

Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures ($7^{\circ}C$, $35^{\circ}C$, $57^{\circ}C$) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to $35^{\circ}C$ showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at $7^{\circ}C$ and $57^{\circ}C$ over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.

• Korean Journal of Agricultural Science
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• v.47 no.2
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• pp.375-380
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• 2020

The high intrinsic water content and salinity of food waste prevent a smooth composting process and consequently cause social, economic and environmental problems. In this study, we investigated the distribution of the water content and salinity in food wastes to obtain useful primary data to ensure adequate and quality recycling. A total of 300 food waste (FW) samples were collected from residential apartments (home generated FW), a wide range of restaurants, i.e., restaurant generated FW that included Korean, Chinese, Japanese and western FWs, and several places that included food waste processing facilities (dehydrated FW cakes). The collected food wastes were oven dried for 48 hours at 80℃ after which the water and salinity contents were analyzed. The results show that the average water content of the FWs was 72.45 ± 10.51%, and the average salinity content was 2.03 ± 0.57%. Furthermore, the salinity of the collected FWs was characterized by where the FW was generated. By location, the salinity concentration of home generated FW was 2.30% while western food had the lowest salinity concentration of 1.18%. However, dehydrated cakes had the highest salinity concentration of 2.84%. Especially, the distribution of the salinity content in food wastes can form the basis for improving the compost quality in food waste recycling.

• Journal of Sinology and China Studies
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• v.79
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• pp.21-39
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• 2019

This Thesis tries to give insight into the nature of the period contradiction in Beijing during China's modernization period. I would like to compare Lao She's "Camel Xiang Zi" with Liu Zhenyun's "My name is Liu Yuejin" to proceed with my research. Xiang Zi and Liu Yuejin both came from the countryside to the city with the" Beijing" dream. However, due to accidental events, their dreams are frustrated. The accident led them to a fierce struggle for survival, and to conflict with different classes of society. This paper tries to read the changes of Chinese social class in the 20th century twice from the longitudinal aspect, and to give an in-depth insight into the changes of the consciousness of peasant masses. Xiang Zi is naturally simple, sincere and not afraid of suffering. This personality can be traced back to its immediate superiors. But after coming to the city of Beijing, he becomes increasingly self-centered and evil in a number of humiliation and frustration. Liu Yuejin, who inherited Xiang Zi's character, also has a simple side, but does not pay back the money he borrowed from others and make a forcedly. He can't steal much, but he also steals small amounts of money from restaurants while shopping. His wife is taken away by an alumni, and he sometimes molests another's wife. Xiang Zi tried to do well. Liu Yuejin did not try, nor did he want to be corrupted. He was struggling only for survival. Liu Yuejin's son, Liu Pengju, has no strength, diligence, responsibility, and even a simple dream that can be found in his father's generation. He is a degenerate creature who lives day and day without any vision. When we put Xiang Zi, Liu Yuejin and Liu Pengju together, we can see that they are gradually degenerating over three generations. This indicates the collapse of China's farmers' labor. So far, China's capitalist economic development has achieved the myth of rapid growth at the expense of the peasant masses, but it can be seen as an indication that it may be slowly brought to an end by the peasant masses. Meanwhile, Lutu defined the second generation of peasant laborers as new workers. Recently in China, the labor movement and student Marxism have begun to unite, and they are under constant oppression by the Chinese government. It remains to be seen whether workers can change China's future.

• The Journal of the Korea Contents Association
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• v.13 no.7
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• pp.350-360
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• 2013

The satisfaction of customers, who are in a servicescape, will be subject to many environment stimulations. In particularly, in the hospitality industry such as restaurants service experience for customer is very important. Thus, not only the stylistic elements but also the social and socially symbolic elements. So this paper expands Bitner's servicescape framework by conceptualizing the existence of a expanded servicescape. The expanded servicescape has three important dimensions, which is the physical, the social and the socially symbolic. Structural modeling largely supports the hypothesized framework and the results about the relationship between expanded servicescape factors, relationship quality(satisfaction, trust, commitment) and repurchase are summarized as follows. And this study utilizes a questionnaire survey to gather data regarding consumers' perceptions by using expanded servicescape. First, the analysis proved that except comfort the physical dimensions which including comfort, convenience, aesthetics caused a positive impact on customer satisfaction. Second, social dimensions which including appearance, etiquette and professionalism caused a positive impact on customer trust. Third, except community symbolic dimensions which including nostalgia, connection to culture caused a positive impact on customer commitment. Forth, it proved that expected relationship quality(customer satisfaction, trust, commitment) caused a positive impact on repurchase behavior.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.4
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• pp.144-164
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• 2017

The purpose of this study is to analyze the tourism motivation of Chinese tourists visiting Daming Palace and Terra Cotta Warriors and to study market segmentation according to the motivation. As well as to research the difference of satisfaction toward cultural heritage utilization between Daming Palace and Terra Cotta Warriors. According to the results of the analysis, it was found that cultural heritage tourists preferred cultural experience of tourist sites. Therefore, it is necessary to put effort into cultural experience of cultural heritage sightseeing spots. What's more, it was showed that the preservation and recovery state of cultural heritage, the reality, the value of tangible cultural heritage, the experience programs related to cultural heritage, interpretation service, travel guides, rest facilities, symbolism of souvenirs, admission tickets, nearby restaurants and accommodation facilities could be influence factors of satisfaction toward cultural heritage utilization. The Managers of cultural heritage sightseeing spots are expected to preserve the cultural heritage well and to enhance the facilities and staff professionalism, to make visitors more easily understand cultural heritage, to put more emphasis on interpretation service, to make visitors feel that they got educational effect from visit experience, which will increase the satisfaction of cultural heritages.

• Journal of Service Research and Studies
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• v.13 no.4
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• pp.1-23
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• 2023

Tablet PCs are gaining increasing popularity in today's context, offering convenience in store operations. However, some customers may have complaints. From the perspective of shadow labor, customers may perceive using tablet PCs as additional tasks, implying that tasks have been transferred from service staff to customers themselves. Therefore, this study aims to investigate the causes of customers' perception of shadow labor when using tablet PCs (perceived difficulty of use and perceived compulsion to use) and how these perceptions can influence their intention to reuse tablet PC ordering services. Additionally, the study examines whether customers' perception of shadow labor is influenced by digital literacy and information overload and investigates the positive impact of benefits arising from using tablet PCs on their perception of shadow labor. This research conducted an online survey through the Chinese survey specialist website "Wenjuanxing," targeting customers who use tablet PCs to place orders in restaurants. After collecting a total of 376 valid data points, demographic characteristics, frequency analysis, reliability analysis, validity analysis, correlation analysis, and regression analysis were conducted using SPSS 24.0. The empirical results from the 376 respondents reveal that digital literacy and information overload affect the perception of shadow labor and also influence the intention to reuse tablet PC ordering services. Furthermore, benefits showed significant moderating effects on these relationships.