• Culinary science and hospitality research
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• v.18 no.1
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• pp.104-119
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• 2012

The purpose of this study is to suggest a way of the efficient operation of university foodservice through the Importance-Performance Analysis and examine a causal relationship between selection attributes and satisfaction. A survey was carried out in class, and after excluding 12(A University) and 20(B University) unusable cases which had an unacceptable level of missing data, 108 out of 120(A University) and 104 out of 124(B University) cases were used for analysis. As for A University, IPA showed that taste, variety, food cleanliness, table cleanliness, and tableware cleanliness were included in the concentrating efforts items. As for B University, IPA showed that taste, variety, and table cleanliness were in the concentrating efforts items that university foodservice managers should improve. Also, through t-test difference analysis on selection attributes of A University and B University in the research model, this study confirmed that both A University and B University displayed positive difference in personal services. And, through regression analysis, food quality had a positive influence on satisfaction.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.21 no.9
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• pp.110-116
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• 2022

As the spread of COVID-19 continues, cleanliness and quarantine are emphasized in daily life. If foreign substances enter through the shoe sole when using public facilities, cleanliness may deteriorate and various infections may occur. To prevent this, shoe sole cleaners that filter out foreign substances have been developed. In this study, a design that satisfies structural safety was presented by selecting a new material and updating the design parameter to reduce the weight of the shoe sole cleaner. To evaluate the structural safety, a finite element analysis under selected design loads was performed. Through design improvement and stress analysis, a model that was approximately 85% lighter than the existing model was developed.

• Journal of the Korean Home Economics Association
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• v.46 no.5
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• pp.63-71
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• 2008

The purposes of this study were (1) to analyze the absolute and relative importance of tourists' choice attributes of restaurants and (2) to compare tourists' choice patterns with the prediction of restaurant operators in the tourism provinces of Gangwon-do, Empirical data for this study were collected from the 77 tourists and 66 restaurants operators. The attributes and attribute levels for the hypothetical profiles were decided from a focus group interview and 15 profiles were selected from fractional factorial designs. The SPSS/WIN 12,0 conjoint procedure was used to calculate the utility scores and simulate the profiles, According to the analysis on the relative importance of tourists' choice attributes of restaurants, food taste was the most important attribute(36.9%), followed by facility cleanliness(28.5%), dishes cleanliness(24.5%), price(19.3%) and service(18.3%). The tourists' ratings of the importance of the individual attributes differed from the ranking of the relative importance of the same attributes as derived from the conjoint analysis. The operators rated dishes cleanliness(27.6%) as also important, followed by food taste(27.7%), in choosing a restaurant Tourists' preference and operators' prediction of hypothetical profiles showed significant difference in L(p < .05), O(p < .01), M(p < .05), and H(p < .01) restaurants. Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of tourists' restaurant choice decision process and measure the latent needs of tourists in the tourism provinces.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.55-64
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• 2020

This study on the importance and satisfaction of selection attributes for customers using Michelin restaurants. The survey was conducted on 309 respondents who had visited and used restaurants by classifying the Michelin restaurants into starred restaurants and Bib Gourmand restaurants. The data was collected and the frequency analysis, t-test verification, and IPA analysis were performed using the SPSS 25.0 statistical program. The results of the study examined the difference between the importance and satisfaction of the choice of starred restaurants. Overall, the importance was higher than satisfaction. The importance of hygiene and cleanliness was recognized by many customers that the expectation for the overall Starred restaurants was very high. Bib Gourmand, showed that the importance was higher than satisfaction. In terms of importance and satisfaction, the taste of food is the most important and the satisfaction is high. Comparing the IPA analysis of the attributes of 1) hygiene and cleanliness, food quality, convenience, and facade of food, 2) service professionalism and variety of menus, 3) food price, atmosphere and amount, and 4) the attitude and kindness of the employees were shown. This study has great significance in providing practical basic data for the management of domestic Michelin restaurants.

• Design & Manufacturing
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• v.11 no.3
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• pp.35-40
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• 2017

PCR(Polymerase chain reaction) is a technique to replicate and amplify a desired part of DNA. It is used in various aspects such as DNA fingerprint analysis and rare DNA amplification of an extinct animal. Especially in the medical diagnosis field, it provides various measurement methods at the molecular level such as genetic diagnosis, and is a basic tool for molecular diagnostics. The internal shape of the plastic vial tube for PCR analysis used in the DNA detection process, and the surface roughness and internal cleanliness can affect detection and discrimination results. The plastic vial tube demanded by the developer of the PCR analysis equipment should be changed to a structure that eliminates the residual washing solution in the washing process to ensure the internal cleanliness. Thus the internal structure and the internal surface design for improving the PCR amplification efficiency are key issues to develop the plastic vial tube for the DNA detection process.

• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.373-380
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• 2018

The purpose of this study was to identify the importance and performance ranking and differences in inflight meal service quality. Data were collected from A airlines passengers. In order to secure the validity and reliability of the measurement tools, exploratory factor analysis were conducted, accordingly meal, service, cleanliness were deduced. IPA results are as follows. First, the quadrant I consisted of meal flavor, meal quality, meal menu, balanced diet, korean food availability, cleanliness of dishes, cleanliness of crew clothes. In the II quadrant, appropriate temperature, appropriateness of meal distribute time, cleanliness of the meal were found. So, the airline managers should have the most interest in these attributes and had to improve first. The quadrant III showed meal quantity, liquor diversity, polite attitude, immediate response to the meal, knowledge of the meal, meal freshness. Lastly, the quadrant IV showed a variety of beverage and special meal order. It is considered that resource allocation is necessary for minimizing the amount of resources invested to the quadrant IV, and then it should be allocated the quadrant II, which is high in importance but low in performance.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.505-512
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• 2021

This study is to strengthen the competitiveness of 5-star hotel restaurants in Seoul, and the paired sample t-test was used. As a result of the study, first, the importance variables of hotel restaurants were measured as high variables such as'taste and quality of food(4.30)' and'diversity of menus(4.17)'. Second, the variables satisfied by customers visiting hotel restaurants were 'quantity of food(3.86)', 'taste and quality of food(3.78)', and 'diversity of menus(3.75)', etc. were surveyed. Third, as a result of IPA analysis, the variables in the first quadrant were the restaurant staff's expertise, cleanliness of the restaurant, the taste and quality of the food, the variety of menus, rapid service, food plating, the amount of food served, and the atmosphere of the restaurant. External environment, etc. were derived. In the second quadrant, cleanliness of restaurant tableware, freshness of food, and restaurant view were investigated. In the third quadrant, the reputation, restaurant toilet cleanliness, table cleanliness, parking facilities, transportation and convenience, etc. belong to this. Finally, variables belonging to the fourth quadrant were investigated such as reasonable price, cost-effectiveness and affordability, friendliness of restaurant staff, clothing and appearance of restaurant staff, and restaurant interior.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.49-56
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• 2002

The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.

• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.70-78
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• 2021

BACKGROUND/OBJECTIVES: The recent coronavirus disease 2019 pandemic has brought to light issues regarding personal and environmental cleanliness. Individuals may have concerns about cleanliness at food service establishments when they consume food prepared at a restaurant. In Korea, a new restaurant hygienic certificate system was implemented in 2017. The effect of this new system has not been evaluated. SUBJECTS/METHODS: This study investigated consumers' perceptions of these new certificates using the protection motivation theory (PMT). An online survey was conducted to collect data and then exploratory factor analysis, analysis of variance, and multiple regression tests were run. RESULTS: The results of this study indicate that 3 different certificates had significant differences in threat (P < 0.001) and benefit (P < 0.001) perception. However, experience with a foodborne illness from a restaurant did not effect on the PMT variables. In addition, the 3-tier certificate did not motivate consumers to protect themselves against foodborne illnesses, while previous experiences of foodborne illness (P < 0.05), coping (P < 0.001), and benefits (P < 0.01) affected this protection motivation. CONCLUSIONS: This study suggests that consumers were not influenced by different certificate levels regarding their motivation to protect themselves from foodborne illnesses. Therefore, an improved plan should be initiated to clarify the meaning of these certificates. The results of this study can help the application and development of a new system for future adaptations.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.164-171
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• 2009

The objectives of this study were to determine the recognition of food waste, school lunch leftovers and satisfaction toward school lunch in middle school students in Seoul. Four hundred students were surveyed beginning April, 2007. The results are summarized as follows. The primary means in which students learned about environmental pollution were 'video media' (54.7% males, 39.2% females) and 'by teachers' (23.2% males, 33.0% females). The primary effects on food habits after participating in the school lunch program were 'having a balanced diet' (23.3%) in the females, and 'decreased intake of junk food' (24.9%) in the males. The serving sizes for cooked rice, soup, and meat were higher in the females (3.46, 3.46, and 2,91, respectively) than the males (3.18, 3.29, and 2.73, respectively). The primary school lunch leftovers for one week were cooked rice (4.55), meat (4.35), kimchi (3.84), fish (3.60), vegetables (3.38), and soup (3.08). Importance-performance analysis of the school lunch meal indicated that good taste had high importance, but low performance. Nutritional balance, food safety, cleanliness of tableware and supplies, clean uniforms of employees, and cleanliness of the dining area had both high importance and performance.