• 월간포장계
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• 통권291호
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• pp.92-96
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• 2017

• 월간포장계
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• 통권302호
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• pp.107-111
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• 2018

• 월간포장계
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• 통권312호
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• pp.78-82
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• 2019

• 월간포장계
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• 통권350호
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• pp.86-90
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• 2022

• 한국식생활문화학회지
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• 제15권4호
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• pp.259-268
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• 2000

The purpose of this study was to describe the levels of market goods substitution of housework and find out the determinants on it in the domain of food among married female home-based workers. The data were collected from 169 married female home-based workers in Pusan and Kyungnam province, by self-administered questionnaires. Frequencies, percentiles, Cronbach's alpha, Pearson's correlations, and multiple regression were used to analyze the data. In the convenience foods, frozen foods had the highest substitution level, whereas prepared stew had the lowest. The substitution level of Korean traditional storage foods was the middle. And in dining-out service, the substitution level was mostly high: the level of delivery service was higher than that of dining-out. Compared to the previous research, these results showed that market goods substitution tended to increase, and its level in the domain of food will promote continually over time. The variables affecting the substitution level of convenience food were the number of family members, occupation, the existence of elderly/disabled person in the family, sex-role attitude, and weekly hours at home-based work. The substitution level of Korean traditional storage foods was influenced by sex-role attitude, occupation, education, monthly household income, and the existence of elderly/disabled person in the family. The significant variables affecting the substitution level of dining-out service were weekly hours at home-based work, the number of family members, occupation, monthly household income, education, and sex-role attitude.

• 한국산학기술학회논문지
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• 제14권10호
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• pp.4812-4818
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• 2013

본 논문은 한국의 식용 천일염 수요 및 공급 규모를 예측한 내용을 담고 있다. 2007년 염관리법 규정에 의해 식용으로 허용된 천일염은 그 이전에는 광물로 분류되어있었기 때문에 식용 천일염 관련 별도의 연도별 통계자료가 정비되어 있지 않은 실정이다. 최근 식용 천일염에 대한 소비자 수요증대와 더불어, 산업계에서 시장규모 파악 및 그 성장가능성에 대한 관심이 높다. 이 연구는 식용 천일염 수급 추정을 위한 관련 자료가 제한적인 상황에서 생산을 위한 기후여건, 생산업체 현황, 소비추세, 수출입 동향 등을 고려하여 식용 천일염 수요 및 공급규모를 예측하였다. 연구결과, 2013-2017년 동안 생산량은 222-384천 톤 수준, 수입량은 498-565천 톤, 수출량은 2.67-3.62천 톤, 소비량은 767-996천 톤 수준에 이를 것으로 예측되었다.

• 산업경영시스템학회지
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• 제43권1호
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• pp.42-49
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• 2020

This study is an empirical research to find out the effect on the management performance of hidden champions of food manufacturing companies when using blue ocean strategy for new product development. In order to achieve the purpose of this study, we conducted a questionnaire survey on hidden champions in the domestic food manufacturing industry and proceeded empirical analysis. When small and medium-sized enterprises in food manufacturing industries develop a new product, searching for non-customer, rebuilding the market boundary, and linking the external networks have a significant impact on their management performance. However, the fair procedure did not have a significant effect on the management performance. In terms of relative influence, rebuilding the market boundary was most affecting, followed by searching for non-customer and linking the external networks. On the other hand, this study implicated the management performance of hidden champions of food manufacturing industries when new products is developed by using the blue ocean strategy. Obtained results are as follows. If small and medium-sized enterprises of food manufacturing industries develop new products, it will be able to improve the management performance by utilizing strategies such as searching for non-customer, rebuilding the market boundary, and linking the external networks. In particular, the rebuilding the market boundary among the blue ocean strategies has a relatively high impact on management performance.

• 동남아시아연구
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• 제21권1호
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• pp.49-91
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• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.

• 농업과학연구
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• 제37권2호
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• pp.323-330
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• 2010

Korean government has endeavored to increase the exportation of agro-food, and the exporting processed food is one of the main concerns. However, there is little research to promote the exportation of Korean processed food, which is discussed in this paper. This paper analyzed the current situation of the exporting processed food and the government policy in Korea, and presents the strategy to increase the exporting. First, government programs should consider the market efficiency. Second, specified marketing strategies need to be developed after the overall analysis about the world market. Third, governmental support for product development and promotion should be expanded. Forth, efforts to increase the efficiency of logistics and food safety need to be magnified.

• 식품과학과 산업
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• 제53권1호
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• pp.92-100
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• 2020

Recently, a lot of consumers in the United States are trying to find out the diverse Asian foods due to the raw material used,sauce,flavor,taste, and cooking philosophy. Asian fare has boomed up in the past decades at restaurants and retail food markets. These phenomena are considered to continue since many Americans become more cautious for health since they believe the traditional Asian foods are better for health than European, Latin, and traditional American diets. The increase of Asian population in America also induce the increased consumption of Asian foods, and those who traveled and tasted Asian foods during their journey want to take Asian foods after back home. Several sauces including gochujang, ramen, and seaweed snack are examples of Asian foods consumed in a large quantity. Many Asian food and material suppliers are trying to pioneer and penetrate American food market with exotic multifaceted Asian cuisine.