• The Journal of the Korea Contents Association
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• v.18 no.2
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• pp.396-404
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• 2018

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.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1229-1243
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• 1997

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
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• v.19 no.1
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• pp.71-82
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• 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.

• The Journal of the Korea Contents Association
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• v.12 no.9
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• pp.311-324
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• 2012

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.

• Journal of the Korea Safety Management & Science
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• v.25 no.2
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• pp.17-28
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• 2023

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
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• v.43 no.11
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• pp.1757-1765
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• 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
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• v.34 no.2
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• pp.209-218
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• 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
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• v.17 no.11
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• pp.322-331
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• 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.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.140-152
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• 2011

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.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.52-63
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• 2016

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.