• Culinary science and hospitality research
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• v.22 no.5
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• pp.200-213
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• 2016

This study is to compare the differences in food quality between traditional Korean restaurants and Western-style restaurants, and then to identify the shortcomings as traditional Korean food prefered than western food. The object of this study is not only to provide the basic data of the domestic food service industry to enable the traditional food ingredients but also increase the sales produced in the farm and fishing economy. Western-style and traditional Korean restaurant food quality were subjected to an IPA analysis to understand the importance and satisfaction with each of them. The IPA analysis of Western-style restaurants and traditional Korean restaurants showed that using regional specialties ingredients, healthy food, and the number of dishes in a set menu were commonly included in the first quadrant. Menu planners of Korean restaurants in should consider the need to develop traditional food using regional ingredients prepared by a reputable chef from the region, and develop delicious healthy food using local specialties without artificial flavors. In addition, considering the demographic characteristics, the ideal food should target visitors in their 40s who with 300~400,000 to spend with friends or colleagues.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.129-144
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• 2001

Bakery, Pastry Industry Changed to a two poles after I.M.F. Management style could classicfy a bakery, pastry filelds by Franchise, Instore, mass production Bakery etc. Among them, the window bakery system have a problems for operation. That system was confronted by An Emergenuy situation for supply with man power. This positive analysis was under the influence of many factory. for instance : Remuneration, Job satisfaction, employee benefit and service programs, Environment of work room. The purpose of this study for the directions to improve the conditions. In conclusion, Employee and employer have control of internal satisfaction and efficient operating for horizontal.

• Culinary science and hospitality research
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• v.8 no.1
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• pp.149-170
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• 2002

As the life style of modern people is gradually being more scientific, up-to-date, and specialized, food habit and food cut lure are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some at tempts were made: First, discuss the theories on family restaurant and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu- selection factors in family restaurant Third, make an empirical analysis of menu-selection factors in family restaurant to suggest in which direction it should move forward Fourth, analyze the relationship of demographic characteristics to menu-select ion factors.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.181-202
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• 2001

Recently there is growing concern regarding the service industry in Korea, especially the food service industry. The form of food service industry has become larger and speciallized by means of either implementing marketing programme in individual companies or the entrepreneurs' possesstion of chain stores. As the food service industry has extended throughout the whole of Korea, It has contributed enormously to the regional economy. These phenomena is based on the following facts; the increase in income level, the fast economy growth and change, rapid reform of social structure, and the change in status of the labor population. To meet these changes and reforms the food service industry in Korea has to form a new ideology that takes into account the interaction with globalization, the phenomena of instant-food consumption habit, a general increase in the those who eat-out, the two faces of luxury, and the blending of domestic extravagance and practicality, especially the influence of imported brands on advance technology and system utility on the economic section and style as a whole.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.37-54
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• 2003

As the life style of modern people is gradually being more scientific, up-to-date and specialized, food habit and food culture are a measure of cultural level of a country. Studies on consumer behavioral model show that food habit is closely related to consumer preference, changing life pattern and increasing family income. The purpose of this study was, accordingly, to define the impact of menu characteristics on customer menu selection. For that purpose, some attempts were made: First, discuss the theories on Italian food and customer purchasing behavior as a standard of analysis. Second, find out if there are any differences in customer menu-selection factors in hotel Italian restaurant. Third, make an empirical analysis of menu-selection factors in hotel Italian restaurant to suggest in which direction it should move forward. Fourth, analyze the relationship of demographic characteristics to menu-selection factors.

• Culinary science and hospitality research
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• v.7 no.2
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• pp.1-24
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• 2001

A Study on the strategic methods for internal marketing of Family Restaurant. We know that customer satisfaction in measuring the effect of marketing performance on employees in service industry. There are four strategies of internal marketing for service-employee, which are participation-promotion and manner-management of employee, classification to employee, communication strategy, motivation environment for employee. First, communication, sales and service technology of employee can be developed and improved through the education and training. Second, company can make better achievement by classifying life-style and individual desire. Third, communication strategy can improve service quality by development of team-work through the confidence and joint-responsibility. Fourth. the company make environment which employee can compete by offering incentive fairly and properly. In the conclusion, when employees serve customers in a depressed attitude, they neglect service process and bring about customer non-satisfaction. This have negative effect on external customer satisfaction in the short term. And so that customer-satisfaction can't exist without employee-satisfaction. that is job-satisfaction is the goal of company. therefore study about internal marketing action should be go on.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.90-107
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• 2012

This research has been conducted to discover the consumer's behavior in the purchase and consumption of korean alcoholic beverages. The intent of these works are to contribute to the growth of the traditional alcoholic beverages markets by giving necessary data for the marketing strategies and the development of favorite beverage to meet the consumer's tastes. The surveys have been conducted against a group of people ranging from their 20's to 60's randomly picked from seoul. The duration of the surveys was from August 1st to September 30th, 2010. We also examined the relationship between the selection attributes of traditional liquor and purchase satisfaction by consumer's life-styles. SPSS 18.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA and multiple regression were executed. As a result, through factor analysis and cluster analysis, authors identified 6 factors in the selection attributes of traditional liquor(characteristics, taste & fragrance, popularity, design, harmony, interest), 4 consumer groups(expert, fan, beginner, indifference), 4 consuming lifestyles(social oriented consuming style, maniac consuming style, pursuit of knowledge consuming style, outsider consuming style). Among the selection attributes of traditional liquor, taste & fragrance and popularity had effects on purchase satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.193-200
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• 2010

The study examined the preference and style of consumption of perilla leaves(Perilla frutescens var. japonica Hara), a popular food item in Korea, by consumers in the Daejeon area. Of the respondents 35.2% purchased perilla leaves in a large super-market limited to two to three bundles. Comsumer preferences were to consume the leaves raw or pickled with salt or soy sauce, or use as a fish soup ingredient. The majority of consumers aged 20~29-years-of age preferred to wrap sashimi with perilla leaves. As a side dish, regardless of age, consumers preferred to pan-fried perilla leaves with mincedmeat and perilla leaves.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.333-341
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• 2016

Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.