• 한국식품영양학회지
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• 제20권4호
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• pp.525-534
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• 2007

The purpose of this study was to investigate the effects of a quality assesment of a university dormitory foodservice on the satisfaction degree, value awareness and relationship intention toward the foodservice. A total of 328 questionnaires were completed. Using SPSS package, Cronbach's alpha, analysis of variance and multiple regression analysis were applied. The results are as follows. First, the quality assessment of the foodservice varied depending on the period of service utilization. Customers of less than one year rated the nutrition supply of the university foodservice the highest, followed by those who were customers for more than 3 years and those who were customers for 2 to 3 years, respectively. Second, the quality assessment of the foodservice was substantially influenced by price as compared to service quality. Third, the quality assessment was significantly influenced by the price appropriateness of the foodservice. Fourth, foodservice assessment items such as customer-centeredness, pursuit of nutrition supply and food quality had a meaningful effect on the satisfaction degree toward the university foodservice. Fifth, customer-centeredness, pursuit of nutrition supply and food quality had a significant effect on relationship intention. Sixth, among the items of value awareness for the foodservice, value assessment as compared to service quality, and not price appropriateness, greatly affected the relationship intention. Seventh, the overall degree of satisfaction for the foodservice affected the relationship intention.

• 한국식품영양학회지
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• 제27권2호
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• pp.310-317
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• 2014

The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.

• 농업과학연구
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• 제45권1호
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• pp.128-136
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• 2018

The Anti-corruption Law has been enforced since Sep. 28, 2016 to prevent public servants from colluding with people for political favors and financial gain by giving bribes to public servants. Generally, most people in Korea think that the law has had a positive effect on society. Under this law, people believe that our society has become more transparent. However, domestic producers think the law has had negative effects on the Korean livestock industry. Statistics from the domestic livestock industry show that the Hanwoo price has dropped after the law was enforced. This study attempts to show how livestock prices in the Korean livestock industry have changed after the enactment of the law. We chose three important livestock industries, Hanwoo, pork, and chicken, to determine and compare the effects of the law on them. For the analysis, we used a time-series model, VAR, to incorporate the interactions of the three industries. We selected the average wholesale prices of these industries. Daily prices during the last 5 years were used to estimate and forecast the impacts of the law. The results show that the price of Hanwoo decreased after the enforcement of the law; however, the other livestock prices did not decrease. Additionally, we clearly saw this negative effect on the Hanwoo industry during the high demand season and New Year's Day (solar and lunar together).

• 농업과학연구
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• 제47권3호
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• pp.567-576
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• 2020

One of the main challenges receiving much attention in the Rwandan agriculture and food industry in recent decades is the increases in maize prices. Indeed, a rise in maize prices causes higher living expenses for households because maize, which is a major staple food crop, constitutes a significant share of total food consumption among households in Rwanda. The aim of this study was to assess the extent of integration and how prices are transmitted between retail and wholesale markets of domestic maize in Rwanda. This study used monthly data of retail and wholesale prices of maize from January 1995 to December 2019. This empirical investigation was based on a linear cointegration approach and an asymmetric error correction model framework. Using the augmented dickey-fuller residual-based test and the Johansen Maximum Likelihood cointegration test, the results revealed that the retail and wholesale markets of maize are integrated. Hence, prices in these markets do not drift apart in the long run. The results of the Granger causality test revealed that there is a unidirectional causal relationship flowing from wholesale prices to retail prices, i.e., wholesale prices influence retail prices. Accordingly, the results from the asymmetric error correction model confirmed the presence of a positive asymmetric price transmission between wholesale and retail prices of maize in Rwanda. Thus, we suggest that policymakers take a critical look at the causes and factors that may influence asymmetry price transmission.

• 한국식생활문화학회지
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• 제22권1호
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• pp.32-42
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• 2007

The purpose of this study was to investigate how menu quality, human ${\cdot}$ amenity service quality, perceived risk affected quality ${\cdot}$ price menu value, social ${\cdot}$ emotion menu value and how quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value influenced satisfaction. Also this study investigated how satisfaction affected loyalty. The model was tested in hotel restaurants settings of five-star hotels using a sample of customers visiting and enjoying menus in Daegu metropolitan city and Gyeongju city. Empirical results confirmed that not only do menu quality and human ${\cdot}$ amenity service quality increase quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value but that perceived risk reduces social ${\cdot}$ emotion menu value. It was also found that significant antecedents of satisfaction were quality ${\cdot}$ price menu value and social ${\cdot}$ emotion menu value. Also, loyalty was also found to be a significant consequences of satisfaction.

• International Journal of Computer Science & Network Security
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• 제21권7호
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• pp.211-220
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• 2021

The aim of the study is to implement a factor analysis of the determinants of pricing in a state-regulated competitive market using economic and mathematical modelling methods and to develop ways to improve the pricing environment of the market under study. The purpose of the work defines the main objectives: (i) to investigate the features of the competitive model of the Ukrainian flour market; (ii) to analyse the current price conjuncture of the flour market and the dynamics of the main determinants of pricing; (iii)to develop ways of improving the price situation on the flour market on the basis of the factor analysis on the results of economic and mathematical modelling. In order to ensure the reliability and validity of the research results, the following methods were applied: the logical-dialectical method of scientific knowledge in the study of the main theoretical aspects of flour market functioning, the method of logical generalisation and synthesis, comparison, factor analysis, correlation and regression analysis, the graphical method, etc. It has been shown that pricing in a state-regulated competitive market has its own characteristics. For example, in the flour market the price of goods cannot be influenced by producers (sellers) by any methods, therefore determinants of pricing by indirect influence have been taken into account. The five-factor power model of wheat flour price has been constructed. It was substantiated that the price of wheat flour in Ukraine is mostly influenced by consumer price index (0.92 %). The received complex model of wheat flour price may be used also for medium-term forecasting and working out the ways of price formation optimization in the flour market.

• 한국식생활문화학회지
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• 제11권5호
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• pp.663-671
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• 1996

The purpose of this study was to compare high-school students importance and performance toward restaurant service attributes for the marketing strategy development. Specific objectives were to: a) investigate restaurant patronage characteristics of high school students; b) identify the difference of patronage behavior among three types of restaurants; and c) analyze the importance and performance among three types of restaurants. A questionnaire was developed and hand-delivered to 400 students enrolled 9th grade in 4 different high schools in Seoul. A total of 320 students (80%) was responded to this study. The questionnaire was composed of two parts with 47 restaurant service attribute statements. Results of this study were as follows: 1. A total of 57% was female and 61% of respondents spent less than ￦5,000 per week on eating out. 2. The frequency of visiting the low-priced restaurant was 8.9 times per week. 3. Reasons for being a patronage to low- (${\geq}$￦2,000) and mid-priced ( <￦2,000 and ${\geq}$￦5,000) restaurants were hunger, appointment, and seeking favorites with freinds but the reason for high-priced (<￦5,000) restaurants was celebrating special days with parents. 4. The main source of information for selecting restaurants was family and friends, T.V. advertising, and bulletin board. 5. For the low-priced restaurants, food, hygiene, price, and location were rated as important; location, price, menu, and food were rated as satisfied. 6. For the mid-priced restaurants, hygiene, food, price, and menu were rated as important; food, hygiene, service, and menu were rated as satisfied. 7. For the high-priced restaurants, hygiene, food, and atmosphere were rated as important; food, hygiene, atmosphere, and menu were as satisfied. 8. According to paired t-test, the score gap between importance and performance was the highest in the hygiene attribute; differences were high with the low-priced and low with high-priced restaurants.

• 한국생활과학회지
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• 제13권6호
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• pp.1047-1053
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• 2004

The purpose of this study is to assess students' attitude and satisfaction of university foodservices. We conducted a survey for this study using questionnaires with 400 university students. A total of 344 students answered with a usable response rate of 86.0%. We performed a statistical data analysis using SPSS program for $X^{2}-test$ and t-test. Students visited university foodservices more frequently for lunch than for breakfast or dinner. Students' food choice depended on taste of food. The main reasons for using university cafeteria included 'a low price' and 'economy of time'. The prior complaint factor on university foodservices was 'taste of food'. Students were more satisfied with a price than other factors. They marked 'a variety of menu' as the least satisfied. The matters, such as 'more delicious food' and 'more various menu' were pointed out for improvement. In conclusion, developing tastier food and diversifying a menu are required to enhance the quality of university foodservices.

• Journal of Community Nutrition
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• 제8권2호
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• pp.96-101
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• 2006

This study compares brand equity of the fast food industry between Korea and the Philippines. This comparison is conducted by measuring a price premium that the college students in both countries would pay for hamburgers. Three popular fast food chains in each country, Lotteria, McDonalds', and Burger King in Korea and Jollibee, McDonalds', and Burger King in the Philippines, were chosen for the study. Utilizing a brand-based comparative approach, the findings of the study indicated that Burger King showed the highest brand equity for the premium brand image in both countries, whereas both local brands had a lower brand equity compared to international brands. The results of the study provide useful information for international and local brand managers that wish to establish strategies for a brand image, as well as to manage brand equity effectively. (J Community Nutrition 8(2): 96-101, 2006)

• 한국식품조리과학회지
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• 제23권6호
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• pp.930-939
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• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.