The purpose of this study is to do the subjective research on how the designation of reasonable price restaurants has an influence on customers' visits to those places and to find out how much the government support policy affects the customers. For these, researchers chose and conducted Q methodology known as Q sort for the analysis of the subjective views of customers to visit the restaurants with a designated resonable price. The analysis work will be conducted in the way that the respondents sort the statement cards. In this process, P samples will be chosen among the statements written by Q target population. Q-sort produced among classified samples is going to be analyzed through Q factor analysis using PC QUANL program. The results can be summarized as follows. customers divide into 4 types. Firstly, type 1 (N=5) is the people who pursue the quantity on value for money. Secondly, type 2 customers (N=2) prefer foods with good taste on value for money. Thirdly, type 3 ones (N=2) put a great value on cleanliness. Finally, type 4 ones (N=1) pursue foods with certification mark. The result shows that each has the unique features, respectively. Each subjective opinion derived from the research looks forward to becoming the foundation for further and various study and being applied to restaurants support policy that the government leads to.
The purpose of this study were to :(a) investigate meal costs, plate waste costs, and advantages/disadvantages of conventional /commissary foodservices and (b) compare the effectiveness of commissary foodservice systems with that of conventional systems. Questionnaires were developed and mailed to 136 schools in Kyonggi-do. A total of 106 questionnaires were usable, resulting in a 77.9% response rate. Teacher's teaching of good food habits and students satisfaction with school foodservices were surveyed in three schools from each system. Moreover, plate waste was measured to express cost and benefit in currency. Data were analyzed using the SAS package for description analysis, t-test, $\chi$$^2$ test, ANOVA, and the Vilcoxon rank sum test. Approximately seventy percent of 294schools in Kyonggi-do were operating commissary systems and most of them were of the rural (reduced paid) type. The number of meals served varied significantly between types of foodservice. The results of this study indicated that average food , labor utility , and supply costs were saved in the commissary system and that the total meal cost/person for a day was 1218.7 won compared to 1452.4 won in the conventional system. Though total meal costs were saved in the commissary system, dietitians had difficulties cooperating with school foodservice committees and supporters associations, especially in satellites of the commissary system. In addition, dietitians and teachers in the commissary system did not carry out teaching activities on good food habits to students as often as in the conventional system. Other problems that dietitians recognized in the commissary system were difficulties in training employees and parents for portion control and serving relatively simple menus. Students, as customers of school foodservices, are very important for system evaluation . Students in the commissary system scored of food itself , cleanliness of tableware, waiting time, quantity of meal and food temperature significantly lower than students in the conventional system. Moreover , the rate of plate waste was 20.5% in the commissary system as compared to 3.3% in the conventional system. Cost-effectiveness (saving 233.7won/person/day) is the main benefit of the commissary system. However , because of lower satisfaction scores and a highest plate waste rate, 201.9won/ person were wasted in the commissary system. The results of this study suggest that increasing the number of meals served within a commissary system might maximize the efficiency of the system, but increasing the number of satellites is not recommended because it might be out of dietitians control in many aspects.
The Journal of The Korea Institute of Intelligent Transport Systems
/
v.19
no.1
/
pp.71-82
/
2020
The existing transportation system, which is based on internal combustion engines, is rapidly being converted to electrification. Thus, eco-friendly public transportation with high transportation efficiency will continue to spread throughout the market in the near future. The purpose of this study is to compare and analyze the cognitive characteristics of passengers redgarding the technical and social factors of various public transportation means to help a successful introduction of eco-friendly public transit. Through a survey questionnaire (N=485), seven factors of seven transportation modes were evaluated and analyzed using principal component analysis. As a result, it is confirmed that potential passengers have high expectations for the eco-friendliness and city image of the eco-friendly buses. Also, it is confirmed that eco-friendly buses are superior in cleanliness and ride comfort than diesel buses. Given the study's results, this study identifies the cognitive characteristics of passengers regarding eco-friendly public transportation. We hope that these results will be used as basic information for image positioning and improved service with the use of eco-friendly transportation.
This study is to investigate consumer's purchasing behavior by types of retail store and to conduct Importance-Performance Analysis(IPA) to exhort adequate competitive strategy to the traditional market. The results of this study are as follows. First, the result shows that consumer spends more time and less money at the traditional market due to the difficulties of store searching by store arrangement and construction of the market. Second, this study suggest that the traditional market needs to change their competitive strategy in same level with the discount stores, the traditional market can concentrate their capability on specialization and uniqueness of their product to meet the consumer's needs. Third, according to the result on quadrant(concentrate here) of IPA, traditional market is marked on ease of refund, convenience of after service and parking facility, and cleanliness of bathroom while the discount store and the department store are marked on high credibility level and quality of product.
This study aimed to verify the validity of the evaluation items and weight determination of the indoor environmental safety area, which has the most frequent accidents, among the safety certification evaluations of educational facilities by the Ministry of Education of the Republic of Korea, which has been conducted since May 2021. As a preceding study, the evaluation items of the school safety evaluation checklist being implemented in the US state of Vermont were compared, and the causes of accidents judged by teachers in the accident experiences written by 200 Korean teachers were compared with the safety certification evaluation items belonged to the Ministry of Education. In addition, research literature using the AHP analysis technique on safety risks of elementary and secondary schools in China and safety evaluation index study cases of 539 elementary school children in Indonesia were analyzed. Through these preceding studies, measures to add and adjust evaluation items were derived and the validity and importance rankings of evaluation items were calculated through AHP questionnaires to teachers and safety experts. In addition, a survey was conducted on 104 ordinary people to verify the results of expert analysis. As a result of expert AHP analysis, 'safety education and disaster response training (.396)' was the highest priority for the relative importance of the first layer, followed by 'safety measures (.387)' and 'building materials'. Safety (.216)' was found to be the highest priority. In the overall importance ranking of the 13 second-tier screening items, safety accident prevention education had the highest priority and disaster preparedness training ranked second, proving that the Ministry of Education's review weight was underestimated. In addition, slip and collision accident countermeasures, which were not in the existing Ministry of Education review items, ranked 4th, laboratory practice room safety measures ranked 6th, and sanitation, cleanliness, hazardous substance management, and cafeteria/cooking room safety measures ranked 9th, indicating a significant level of importance. Referring to the importance ranking, which is the result of this study, it is suggested that it is necessary to review the weight of each review item again.
Journal of the Korean Society of Food Science and Nutrition
/
v.43
no.11
/
pp.1757-1765
/
2014
The objective of this study was to explore hygiene issues by analyzing the importance and performance of personal and school hygiene in school foodservices. Questionnaires were administered to 634 students (10 high schools) in the Busan area. Exactly 29% of respondents had received hygiene education. The average score of importance of students' personal foodservice hygiene was 3.81/5.00, and the performance score was 3.48/5.00. The same scores for school foodservice hygiene were 4.37/5.00 and 3.67/5.00, respectively. Regarding importance and performance of personal foodservice hygiene, students who had received hygiene education showed significantly (P<0.01) higher scores than those without prior education. In terms of importance of school foodservice hygiene, students who had received hygiene education showed significantly higher scores for environment hygiene (P<0.05) and equipment hygiene (P<0.05). Additionally, among grid analysis in personal foodservice hygiene, the areas of high importance and low performance included 'washing hands before the meal', 'using a designated cup for the water purifier', and 'keeping clean around the leftover container'. As for school foodservice hygiene, the same area was 'cleanliness of tray'. These findings suggest that hygiene education needs to be extended to more students, and for school foodservice hygiene, a cleaner environment should be created using equipment hygiene management, including emphasis on ensuring cleanliness of tray.
Journal of the Korean Society of Food Science and Nutrition
/
v.34
no.2
/
pp.209-218
/
2005
The purpose of this study was to evaluate the students' satisfaction with the Quality of middle school foodservice in Busan area. For purpose, Questionnaires were distributed to 788 students in 8 middle schools (four schools for classroom service, four schools for restaurant service). The average scores were -1.13 for gap of meal, -1.68 for sanitation, -1.19 for menu, -1.63 for attitude of foodservice staffs, and -0.89 for rapidity and exactness of service. The whole students assessed the important and performance of school food service 4.20/5.00 and 2.99/5.00. The restaurant service had significantly (p<0.01) higher average scores performance of meal, sanitation, and rapidity and exactness of service than those of the class room service. The Importance-Performance Analysis (IPA) gride, high importance and low performance (focus here) were cleanliness of dish, cleanliness restoration area, rapid treatment about complaints, reflection students' opinions, and listening to students' opinions in the classroom service and the restaurant service, but the Quality vs. price of meal, sanitation of meal, and dessert supply were included in focus here part in the classroom service.
Journal of the Korea Academia-Industrial cooperation Society
/
v.17
no.11
/
pp.322-331
/
2016
This study examines the effects of social commerce service quality and the service provider's physical environment on customer loyalty based on trust and satisfaction. Study results are as follows: First, correlation analysis results for social commerce service quality and social commerce trust find that informativity and interactivity exert statistically significant effects on social commerce trust. Second, service provider's physical environment and service provider satisfaction correlation analysis results demonstrate cleanliness, ambience, and interactivity exert statistically significant effects on service provider satisfaction. Lastly, the correlation between social commerce trust, service provider satisfaction, and social commerce loyalty, was statistically significant. Results of this study are expected to provide general understanding of group purchase decisions in social commerce and to provide value input in strategy development for social commerce with respect to group purchase and service provider.
The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.
This research was conducted about four weeks from April 1, 2016 until April 30. Data collection for customers who visit the restaurant franchise in Seoul. Results shown that choose a restaurant franchise result sync conducted a regression analysis to analyze the impact on consumers' purchase intention. Kindness was the influence of B=0.597 (p<.001), is a unique B=0.210 (p<.001), cleanliness is B=0.230 (p<.001) significant information on the degree of consumer purchases (+). Second, choose a restaurant franchise motivation verify the moderating effect of consumer attitudes between the purchase intention of consumers eating out analysis. In the first stage determining factor model to 0.630, F=128.612 (p<0.01) emerged as significant. In the second stage of the explanatory models increased by the addition of an additional 6.1% of consumer attitudes consumer attitudes to F=58.656 (p<0.01) for it came out significantly. In Step 3 of Select synchronization options* and the increase in explanatory power due to the additional input of consumer attitudes 0.6%, so for F=1.585 (p<0.01) emerged as a significant moderating effect.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.