• 한국식품조리과학회지
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• 제25권4호
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• pp.452-466
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• 2009

The aim of this study was to investigate the dietary attitude, popularization and merchandising intention of native local foods in the Yeongcheon area using a questionnaire. The questionnaire was answered by 322 citizens living in Yeongcheon. The findings are summarized as follows: 25.8% of the respondents stated that 'familiarity in taste' was the reason that they like local foods. 32.0% of the subjects said 'mass media' was the reason they knew about local foods. The most important aspect of local foods for tourism was 'taste' (44.7%). One of the main conditions for the popularization of local foods was 'holding various kinds of cultural events' (25.2%). The most recognized native local food in the Yeongcheon area was 'Ukhoe' (3.60 points), followed by 'Samsong-gun-mandu' (3.58 points), 'Dotorimuk-muchim', 'Hanu-sutbul-gui' and 'Chueotang'. On the other hand, the recognition score for 'Gompi-namul' (2.63 points), 'Piramijorim' (2.77 points), 'Sangeo-pipyeon', 'Muneochae-sukhoe' was very low. The most effective local food in developing tourism in Yeongcheon was 'Ukhoe' (3.70 points), followed by 'Hanu-sutbul-gui' (3.69 points), 'Dombaegi-gui-jjim', 'Samsong-gun-mandu', 'Someri-suyuk'. The results of this study indicate that the tourism commercialization intention of Yeongcheon local foods was significantly dependent on demographic factors (gender, age, education, dwelling period). Males had a high tourism product intention for 'Ukhoe', while female was high intention for 'Sogogi-jeongol' and 'Kongnip-kimchi'. The tourism commercialization intention for most Yeongcheon local foods increased as the dwelling period increased.

• 한국조리학회지
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• 제15권1호
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• pp.1-15
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• 2009

이 연구는 사상체질에 따른 식습관의 차이 연구를 분석하였다. 249명의 조사대상자를 분석한 연구 결과에 따르면, 태양인 21명(8.4%), 소양인 48명(19.3%), 태음인 66명(26.5%), 그리고 소음인 114명(45.8%)으로 나타났다. 맛에 대한 선호도는 태음인과 소양인은 매운 맛을 선호하고 태양인과 소음인은 단 맛을 선호하는 경향이 있는 것으로 나타났다. 식습관에 있어서는 태음인과 소양인은 상대적으로 식사를 빨리 하는 경향이 있는 것으로 나타났다. 또한, 태음인과 소양인은 포만감을 느낄 때까지 식사를 하는 경향이 있는 것으로 나타났다. 또 스트레스를 받을 때 과식을 하는 경향도 나타났다. 태양인, 소양인, 태음인, 소음인 네 집단에 대한 사상체질별 식습관은 통계적으로 유의한 차이(p<0.05)가 있는 것으로 나타났다. 따라서 본 연구가 제시하는 연구 결과가외식산업에 새로운 정보를 제공하기를 희망한다.

• 식품보건융합연구
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• 제7권3호
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• pp.41-50
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• 2021

The purpose of this study is to analyze the work value factors regarded as important by the culinary-related graduates in their 20s, and also to analyze the effects of work value factors on the life satisfaction. To achieve this purpose, this study analyzed the data of 155 graduates from departments including 'culinary arts', 'foodservice', and 'confectionery' among the college graduates in their 20s who participated in GOMS 2018. The results of analysis are as follows. First, the new generation majors in culinary arts showed the high importance of their aptitude and interest, employment stability, earned income. Second, in relation to the major field, the male graduates majored in culinary arts more highly perceived the importance than the female graduates majored in culinary arts. On the other hand, regarding the social reputation of job and work duty, the female graduates majored in culinary arts more highly perceived the importance than the male graduates majored in culinary arts. Third, the developmental value factor of work value had positive effects on the life satisfaction. Thus, the career-related staffs or professors of college should provide the career guidance by considering gender when the majors in culinary arts transit to the labor market after graduation.

• 한국조리학회지
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• 제22권1호
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• pp.32-41
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• 2016

The accelerated aging population may lead to the prevalence of metabolic syndrome and increase in medical costs as well. The aim of this study is to investigate the association with prevalence of metabolic abnormalities and its components in urban/rural area among Korean elderly. We examined the association between metabolic abnormalities and urban/rural area with data from the 2009 Korean National Health and Nutrition Examination Survey. The subjects were 1,622 elderly aged 65 years or over. The sixty percent of Korean elderly reside in urban and 40 % in rural. Rural residents were significantly lower income and less educated than urban residents. But there was no significant different in nutritional factors. They showed significantly 26% lower likelihood of having metabolic syndrome (0.578-0.950, p=0.018) compared with urban residents. Urban residents were associated with higher prevalence of metabolic syndrome than rural residents. This results will contribute to develop strategy for prevention metabolic syndrome for Korean elderly according to urban/rural area.

• 한국조리학회지
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• 제22권6호
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• pp.98-104
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• 2016

In comparison to the rapid rise in the number of restaurant daily deal service consumer complaints, relatively little attention has been directed at the features of deal consumers' complaint behaviors in academic research. In order to address this gap, this study examined the characteristics of complaint behaviors of consumers who purchase restaurant deals with a focus on three potential determinants (likelihood of success with the complaint, attitude toward complaining, and severity of the failure). Results indicated that the three proposed determinants emerged as critical factors that influence deal consumers to exhibit different complaint reactions to dissatisfactory experiences. Furthermore, it was discovered that the hypothesized relationships were moderated by value consciousness, in which high value-conscious deal consumers exhibited a higher complaint inclination than low-value conscious deal consumers.

• 한국조리학회지
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• 제23권6호
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• pp.57-69
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• 2017

In this quantitative research, it was enhanced to understand the impact of intrinsic motivation on creative process engagement by examining the significant role of psychological safety on intrinsic motivation. These relationships were examined by targeting the employees working full-time for five star deluxe hotels. Total number of 230 responses had been collected out of 250 cases requested and he number of 213 cases was used for the final analysis. The data were analyzed using structural equation modeling with SPSS 19.0 and AMOS 7 software program. The results suggested that psychological safety is significantly associated with intrinsic motivation. Furthermore, the hotel employees' problem identification, information searching & coding, and idea generation are affected by intrinsic motivation. That is, intrinsic motivation plays a significant role for each sub-factors of creative process engagement in the hotel industry. The theoretical and practical implications of these findings are established and related suggestion for formulating marketing strategy is well discussed.

• 한국조리학회지
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• 제23권1호
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• pp.79-83
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• 2017

This paper attempted to understand the university students' perception on the Korean Wave in Malaysia. Six Malaysian students were involved in this study and three research questions guided the entire study. The first question explored Malaysian university students' perception about the Korean Wave in general; the second involved how the media influences the perception of the Korean Wave; and third question looked into the economic effects that would influence students' perception of the Korean Wave. Among the six students, all of them had positive perception of the Korean Wave and were heavily influenced through the media. Thus, it can be said that it brought positive feedback to the Korean Wave. The awareness of the Korean Wave was found to be increasingly popular due to media development. This study helped understand the Korean Wave from Malaysian students' perception.

• 한국조리학회지
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• 제20권5호
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• pp.111-118
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• 2014

This study sought to describe the relationships among physical environment, self-congruity, positive emotion, and revisit intentions in the coffeehouse setting. This study adopted second-order factor of physical environment in a structural equation model, imploying trend(fashion), cleanliness, reliability, spatial, convenience, and appropriacy as the second-order factors. The conceptual model in this study used responses from 338 college students who visited coffeehouse at least once in the past month. The proposed relationships were analyzed using SPSS 20.0 and AMOS 6.0. The results of data analysis indicated that the six secondorder factors of physical environment significantly affected coffeehouse visitor's self-congruity and positive emotion, and self-congruity as well as positive emotion significantly influenced revisit intentions. Further discussion and theoretical/practical implications of the findings along with directions for future studies are provided. In essence, the findings highlight significant role of coffeehouse's physical environment toward self-congruity and positive emotion in the formation of customer's revisit intentions in the coffeehouse context.

• 한국조리학회지
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• 제20권5호
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• pp.11-15
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• 2014

The current study investigated the interrelationship among job-training satisfaction, job satisfaction, and turnover intention in foodservice operations. The findings suggested that the more satisfied employees were with their job training the more likely they were to be satisfied on their job. Furthermore, improving employees' job satisfaction led to lower turnover intention. However, job-training satisfaction by itself did not prove to have a negative relationship with turnover intention. Implications of the findings and future research are discussed.

• 한국조리학회지
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• 제12권2호
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.