• 대한지역사회영양학회지
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• 제11권2호
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• pp.253-260
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• 2006

The purpose of this study was to suggest menu pricing strategy based on understanding about customer perceived value of products and services. The technique known as PSM (Price Sensitivity Measurement) was used for analysis of price sensitivity for 3 menu items of a family restaurant in Seoul. A questionnaire was developed through literature review and modified after pilot test. Questionnaires for the main survey were distributed to 250 customers on their visit to the restaurant, and a total of 138 questionnaires were used for analysis (55.2%). The statistical analysis of price sensitivity was conducted using PSM, and descriptive analyses were conducted using SPSS Win (12.0). The main results of this study were as follows: the price sensitivity of beef tenderloin steak was higher than two other menus and the stress range of teriyaki chicken was almost 0, that is, the price sensitivity of teriyaki chicken was very low. Present menu prices of 3 menu items were within the range of acceptable prices, but had some distances from the optimal pricing point. From the result of this study, it was concluded that price adjustment or price promotion strategy would be effective for increase in sales of beef tenderloin steak, and marketing strategies to enhance consumers' perceptions of value should be conducted for all menu items by situations. Overall, PSM technique could be a helpful tool for researchers and managers of foodservice organizations to understand how consumers' perceptions of value are affected by the interaction of price and quality.

• 한국조리학회지
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• 제18권2호
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• pp.206-215
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• 2012

본 연구에서 오디를 첨가하여 당화와 식혜의 미치는 영향에 대한 결과는 다음과 같다. 당화기간 동안의 pH의 변화는 오디의 첨가량이 증가할수록 pH는 감소하였으며 당화 4시간 이후에는 큰 변화를 보이지 않았다. $^{\circ}Brix$는 4시간까지는 매시간 1 $^{\circ}Brix$이상 증가하고, 4시간 이후는 변화폭이 1 $^{\circ}Brix$이하로 감소하여 당화시간은 4-5시간이 적당한 것으로 보여진다. 오디 식혜의 색도는 L 값은 감소하고 a 값과 b 값은 증가하였고 오디 식혜의 DPPH free radical 소거활성과 SOD 유사활성은 오디의 첨가량이 증가할수록 증가하였으며, 오디의 anthocynin색소에 미생물 억제 효과가 있으며 오디 식혜의 기호도는 10% < 30% < 15% < 20% < 0% < 25% 이었고 오디의 첨가량은 10% 초과 25% 이하가 바람직한 것으로 보여 지며 오디의 첨가량이 증가할수록 오디 식혜의 당도는 증가하여 오디의 첨가는 식혜의 설탕 사용량을 감소시킬 것으로 보여 지며 제품의 색깔과 산미를 부여하여 기호를 증진시킬 것으로 사료된다.

• Journal of Nutrition and Health
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• 제45권1호
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• pp.64-79
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• 2012

The purpose of this study was to compare differences in role conflict, self efficacy, job satisfaction, and job involvement perceived by school nutrition teachers and dietitians. A total of 335 female school nutrition teachers and dietitians from Incheon area were surveyed by a self-report questionnaire in November 2010. Collected data were processed using SPSS 15.0. The reliability of the questionnaire was tested and differences between the two groups were analyzed using the Student's t-test, the chi-square test, and a two-way analysis of variance (ANOVA). The job satisfaction level of nutrition teachers was higher than that of dietitians. The effect of role conflict and job satisfaction for nutrition teachers and dietitians was different according to age. In addition, self-efficacy, job satisfaction, and job involvement of nutrition teachers and dietitians were influenced by their annual salaries. The frequency of meals served also affected role conflict, job satisfaction, and job involvement of the nutrition teachers and dietitians, and the effect of job involvement by the nutrition teachers and dietitians was different according to meal service type. Therefore, it is necessary to establish strategies for resolving role conflicts among school foodservice specialists and improve their self-efficacy for enhancing consumer's satisfaction with the general quality of school food service. These efforts may contribute to job satisfaction and job involvement of food service specialists and ultimately to the productivity of food service and the establishment of food service specialist roles.

• 대한영양사협회학술지
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• 제21권2호
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• pp.154-172
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• 2015

The prevalence of obesity is continuing to increase. Self-perceived body image among women has drawn a lot of attention in Korea due to unhealthy weight control trials. This study was conducted to determine the relationship between self-perceived body image and dietary intakes among Korean women. For the analysis, 1,747 subjects were selected after eliminating those who were likely to have recently altered their diet based on the 2010 Korea National Health and Nutrition Examination Survey (KNHANES) data. The subjects were divided into three groups: underweight, normal, and obese groups according to their perception of body image. Daily nutrient intakes, NAR (Nutrient Adequacy Ratio), and food intake frequency were assessed according to age group and body image perception. Only energy intake showed differences among the three body image perception groups across all age groups, but not statistical differences. Analysis of NAR and the order of most frequently consumed food items confirmed these findings. The ratio of underweight women that perceived their body size as normal or overweight was higher with younger age. Incorrect body image perception and unhealthy weight control behaviors can cause nutritional problems. This study confirmed that nutritional knowledge is important for healthy weight control trials. Nutritional education for healthy dieting should be emphasized among Korean women.

• 한국조리학회지
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• 제15권3호
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• pp.236-247
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• 2009

소스가 창업의 성패를 좌우한다는 말이 나올 정도이며 차별화된 소스는 음식 매출을 좌우하는 것은 물론이고, 직접 판매도 가능해 앞으로 음식점 경쟁력 강화의 필수 요소라고 한다. 농후제를 사용하지 않고 설탕을 첨가한 조미액을 농축하여 사용하는 데리야끼 소스는 가열하는 시간에 따라서 소스의 색, 맛, 점도 등 주요 특성에 큰 영향을 받는다. 본 연구에서는 닭 뼈를 이용하여 데리야끼 소스를 제조할 때, 가열시간을 달리하여 제조한 데리야끼 소스의 관능평가를 통해 데리야끼 소스 제조시 기호도가 가장 좋은 가열시간을 찾아내서 산업화 하는데 기여하고자 수행하였다. 그 결과 가열시간이 증가할수록 수분 함량과 pH는 낮아지는 경향을 나타낸 반면, 당도와 점도는 증가하였다. 한편, 색도는 명도와 적색도는 8시간에서 최대치가 되었다가 이후로 낮아졌고, 황색도의 경우 가열시간에 따라 점차 낮아지는 경향을 보였다. 정량적 묘사분석의 경우 소스만 평가하였을 때는 잡냄새의 유의적인 차이가 있었으나, 동반식품을 곁들였을 때는 유의적인 차이를 보이지 않았다. 기호도 검사에서 소스만 평가하였을 때와 닭고기를 곁들였을 때는 8시간 가열한 소스가 가장 좋은 평가를 받았고, 장어를 동반식품으로 곁들인 경우에는 10시간 가열한 소스가 가장 좋은 평가를 받았다. 따라서 닭 뼈를 이용한 데리야끼 소스의 가열시간은 8~10시간(본 실험에서 설정한 제한적인 조건하에서)이 적절한 것으로 나타났다.

• 한국지역사회생활과학회지
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• 제19권4호
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• pp.497-507
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• 2008

This study investigated relationships between the importance and satisfaction of rice-based menu selection attributes at family restaurants. For data collection, a total of 250 copies of questionnaires were distributed to 4-year college students who had an experience of a rice-based menu at casual dining restaurants, and finally 221 surveys (88.4%) among them were analyzed by using SPSS Win ver. 11.5. Twenty selection attributes were used to test the level of importance and satisfaction for rice-based menu. The factor analysis identified six dimensions of the importance of rice-based menu selection attributes; variety of items, menu information, recommendation & atmosphere, food quality, preferred menu, and price. Also, five dimensions of satisfaction were identified as nutrition & taste, menu information, preferred menu & atmosphere, variety of items, and cooking. Canonical correlation analysis revealed that preferred menu factor of importance was highly correlated with preferred menu and restaurant atmosphere factor of satisfaction of rice-based menu selection. The managerial implications of these results for rice-base menu selection attributes are as follows: There seems to be a need to develop a variety of rice-based menus, because rice-based menus tend to be considered as an additional menu, not a main course. Aggressive marketing and communication strategies are necessary to position rice-based menu as a main course for college students and as a major maket segment to family restaurants.

• 한국식품영양학회지
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• 제26권4호
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• pp.824-830
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• 2013

As a result of the sensory test for Bechamel Sauce being prepared by varying the amount of frozen-dry mugwort, the moisture content was the highest at 83.56% in the control group and the lowest at 76.18% in the one containing 20% of mugwort. The pH level decreased significantly (p>0.001) as the addition of specimen increased. In case of color, the brightness (L) and redness (a) were highest at 81.54 and -0.85 within the control group, and the yellowness (b) was highest at 35.82 for the one containing 20% of mugwort. The viscosity was the lowest at 64.45 cp for the control group and 138.45 cp for the Bechamel Sauce containing 20% of mugwort. Reduced sugar was significantly increased (p>0.001) with the addition of specimen. The results of change in the total number of bacteria showed that there was no microorganism until the third day of storage. On the fifth day, the groups with up to 10% mugwort showed $1.6{\times}10^2$ CFU/ml microorganisms and the groups containing 15% and 20% of mugwort were free of microorganisms. All groups contained microorganisms on the seventh day of storage, but the groups with greater mugwort contents showed smaller number of microorganisms on the fifth and tenth days. Taking into acoount the DPPH free radical removal of brown sauce containing mugwort, the removal increased with greater mugwort content. In terms of preference test, the color was 3.5 for the control group without the mugwort and the taste was highest at 5.1 with 10% of mugwort. The group containing 15% of mugwort received the highest score (4.6) for the after taste and the viscosity was the lowest at 2.7 for the group containing 20% of mugwort. Overall acceptability was the highest at 5.3 for the group containing 10% of mugwort and the lowest for the group containing 20% of mugwort.

• 한국식생활문화학회지
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• 제29권6호
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• pp.557-566
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• 2014

The purpose of the study is to determine how consumers perceive certification marks for agricultural products. The study examined three agricultural product certifications, such as the certification of environment-friendly agricultural products, Good Agricultural Procuts (GAP) certification mark, and United States Department of Agriculture (USDA) certification mark. A survey was utilized for data collection from adults over the age of 19 in November, 2013. A total of 390 questionnaires were distributed, and 300 of those were obtained for an analysis of the study. The results were as follows. First, consumers' awareness of, image of, and credibility on the agricultural products with the certification marks were not significantly different among the three certification marks except consumers' awareness. Second, consumers' purchase intentions for and willingness to pay for the agricultural products with the certification marks were not significantly different among the three certification marks. Third, these variables were not significantly different between buying group and non-buying group except consumers' awareness. Lastly, buying group and non-buying group were significantly different only in gender and marital status. The findings offer implications to the food and food service industry regarding consumers' purchase of certified agricultural products. Further, the study enforces the roles of food industry for environment.

• Food Quality and Culture
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• 제3권1호
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• pp.20-26
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• 2009

The purpose of this study was to investigate the characteristics of dining-out customers by their behaviors based on geographical regions and visiting days in relation to restaurant attraction at ski resorts in Korea. The data were collected from six ski resorts. Three of the ski resorts were located in Kyunggi Province close to a metropolitan area, namely Seoul. The other three resorts were located in Kangwon Province, which is considered to be distant from the Seoul metropolitan area. A total of 599 usable questionnaires were utilized in the data analysis. Descriptive statistics and a cross tabulation analysis with chi square were used to examine the demographic characteristics of the respondents and the significant differences between geographical regions as well as between weekdays and weekends. The responding customers consisted of 57.3% (n=343) males and 42.7% (n=256) females. With respect to age, 15.5% were less than 20 yr., 44.6% were $20{\sim}30$ yr., and 28.0% were $30{\sim}40$ yr. The most recognizable occupations were student (32.9%) followed by office worker (33.2%). Twenty-seven percent of the respondents had less than one year of skiing experience and the majority (32.9%) had more than $1{\sim}3$ yr of experience. The major findings obtained from this study include statistically significant differences in the customers' demographical characteristics of age, occupation, skiing experience, and residential area according to the geographical regions of Kyunggi Province and Kangwon Province (p<0.05). All six of the customers' behavioral attributes, including transportation, reason to visit, staying days, purpose of visit, spending expenses, and usage of discount programs, showed significant differences between geographical groups (p<0.05). Finally, restaurant attraction was associated with the purpose of visiting and spending expenses by customers at the ski resorts (p<0.001).

• 한국식생활문화학회지
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• 제20권5호
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• pp.561-573
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• 2005

This research is to examine the structural relationships between transformational/transactional leadership, empowerment, relationship quality, and organizational commitment in Chinese restaurant context. In order to empirically investigate the proposed model, the data were collected from 188 respondents randomly selected from among the managers who work in 188 Chinese restaurants in Seoul and Kyonggi-do, which registered in Korean Food Central Association, korean foodservice management Association, Menupan.com We choose to limit our investigation to luxury Chinese restaurants where the average check is above 12,000 won. The survey was executed during two-week period in the autumn of 2004. The findings and discussion are as follows: First, intellectual stimulus behavior of transformational leadership had a positive effect on empowerment. Second, contingent reward leadership had a positive effect on empowerment. Third, empowerment had a positive effect on affective organizational commitment. Fourth, empower had a negative effect on continuous organizational commitment. Fifth, intellectural stimulus behavior of transformation leadership had a positive effect on affective organizational commitment indirectly and had a negative effect on continuous organizational commitment indirectly through mediating role of empowerment. Finally, contingent reward leadership had a positive effect on affective organizational commitment indirectly and had a negative effect on continuous organizational commitment indirectly through mediating role of empowerment. At the end of this paper, managerial implications, discussions, and limitations and future research directions are presented.