• Journal of the Korean Home Economics Association
• /
• v.28 no.2
• /
• pp.15-29
• /
• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• Journal of the East Asian Society of Dietary Life
• /
• v.4 no.2
• /
• pp.27-37
• /
• 1994

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.

• Korean journal of food and cookery science
• /
• v.19 no.3
• /
• pp.363-373
• /
• 2003

The purpose of this study was to identify university students' attitude to the foodservice attributes in their contribution to the selection or a fast food restaurant. Among 300 subjects, 214 were used in the analysis. The frequencies, Descriptives, ANOVA and t-test were used for the statistical analyses in this study. The findings from this study were as follows: firstly, there were no significant differences in the importance (or salience) of the foodservice attributes between the three different types of fast food restaurant. Secondly, there were no significant differences in the foodservice attributes between the means of the importance and salience for each of the selected fast food restaurants. Thirdly, there were no significant differences in the foodservice attributes in determining between the three types of fast food restaurant. Fourthly, there were no significant differences for the foodservice attributes between the mean importance (or salience) and universal mean for each of the selected fast food restaurants. Finally, the results of this study could provide some insight into the type of marketing strategies that may be successfully used by marketers who manage fast food restaurants.

• Nutrition Research and Practice
• /
• v.5 no.2
• /
• pp.169-178
• /
• 2011

Fast food is popular among children and adolescents; however, its consumption has often been associated with negative impacts on nutrition and health. This study examined current fast food consumption status among middle school students and explored factors influencing fast food consumption by applying Theory of Planned Behavior. A total of 354 (52.5% boys) students were recruited from a middle school. The subjects completed a pre-tested questionnaire. The average monthly frequency of fast food consumption was 4.05 (4.25 for boys, 3.83 for girls). As expected, fast food consumption was considered to be a special event rather than part of an everyday diet, closely associated with meeting friends or celebrating, most likely with friends, special days. The Theory of Planned Behavior effectively explained fast food consumption behaviors with relatively high $R^2$ around 0.6. Multiple regression analyses showed that fast food consumption behavior was significantly related to behavioral intention (b = 0.61, P < 0.001) and perceived behavioral control (b = 0.19, P < 0.001). Further analysis showed that behavioral intention was significantly related to subjective norm (b = 0.15, P < 0.01) and perceived behavioral control (b = 0.56, P < 0.001). Attitude toward fast food consumption was not significantly associated with behavioral intention. Therefore, effective nutrition education programs on fast food consumption should include components to change the subjective norms of fast food consumption, especially among peers, and perceived behavioral control. Further studies should examine effective ways of changing subjective norms and possible alternatives to fast food consumption for students to alter perceived behavioral control.

• Journal of Community Nutrition
• /
• v.7 no.4
• /
• pp.201-206
• /
• 2005

The purpose of this study was to examine the impact of offering brand-name fast food at schools on student participation in school lunch. Two studies were conducted in Indiana, USA. In the first study, daily participation rate of 42 Indiana schools were compared between the days when brand-name fast food were offered and when they were not offered. The impact of brand-name fast food service on school lunch participation differed depending on the types of service offering brand-name fast food. Offering brand-name fast food solely as part of reimbursable meals or a-la-carte items was shown to induce students to the lunch option where brand-name fast food was offered. The second study examined the relationship of brand-name fast food service to monthly participation rate by analyzing secondary data of 1,282 Indiana schools using multiple regression analysis. Offering brand-name fast food was associated with monthly participation rate in school lunch only when schools offered them solely a-la-carte. Based on the results of two studies, it was concluded that offering brand-name fast food induced students from other lunch options to the options where brand-name fast food was offered on the day of service. However, increased or decreased participation in school lunch only on a few days could have not impacted average school lunch participation over a month. It is recommended that schools planning to offer brand-name fast food should make it available as part of reimbursable school lunches so that usual school lunch eaters would not be distracted to a-la-carte lines. (J Community Nutrition 7(4): $201\～206$, 2005)

• Nutrition Research and Practice
• /
• v.2 no.3
• /
• pp.171-177
• /
• 2008

Adolescents in Busan area were asked in a survey about their perception and attitudes towards fast food. Most respondents answered that they consume fast food once a month because it is fast, easily accessible and tasty. Although they perceived fast food as unhealthy and less nutritious, they were less aware of its effect on their health and nutritional status. The more knowledgeable respondents were about nutrition and health the less likely they were to choose fast food over other meals. However, respondents who had little or no knowledge about the nutritional factors of fast food accounted for 43.1%. As to their source of dietary information, students relied on themselves(31.0%), parents(20.5%) and mends(19.9%). The medium through which students got the most nutrition and health information was television(66.8%), followed by the Internet(36.7%) and magazines(29.7%). This study will enable educators to plan more effective strategies for improving the dietary knowledge of the adolescent population.

• Journal of Nutrition and Health
• /
• v.37 no.5
• /
• pp.394-405
• /
• 2004

The objective of this study is to develop a nutrition policy on food and nutrition labeling and education systems for fast food and carbonated soft drinks in Korea by identifying the fast food and soft drink use and by examining nutrition policies and labeling in Korea and other countries. Fast food is defined as food dispensed quickly at a restaurant generally offering a limited menu of inexpensive items, which may be mostly not nutritious. It is a growing component of the Korean diet, especially on children and adolescent population. Low nutrient dense beverages such as carbonated drinks are also increasing in the children and adolescent's diet in Korea and concern has been raised that these beverages may replace more nutritious beverage and provide empty calories. According to 2001 Korean national health and nutrition survey, fast food and carbonated soft drinks were most popular among 13 - 19 years old adolescents. Thirty six and 72 percent of adolescents consumed hamburger and carbonated beverage equal to or more than once a week, respectively. In United States, all processed food including soft drinks should disclose full nutrition information by nutrition labeling requirement.. Restaurant foods are not required to provide nutrition information currently, but legislation on mandatory nutrition labeling of fast foods with other restaurant foods has been proposed currently in US. The sales of foods of minimal nutritional value, such as soft drinks, in the nation's schools is regulated by the United States Department of Agriculture. Nutrition information about fast food in US has been provided by fast food companies, non-profit organizations, hospitals and government through internet, booklet and brochure, etc, but the information is available from only a few resources in Korea. This study suggests a nutrition policy on fast food and soft drink use which includes establishing mandatory nutrition labeling and developing nutrition education materials and programs by web-site, booklet and government and school programs in Korea.

• Korean Journal of Community Nutrition
• /
• v.9 no.1
• /
• pp.47-57
• /
• 2004

The study purpose was to investigate the factors related to fast food consumption of university students. Factors were identified using the Theory of Planned Behavior. Based on the pilot study, 18 behavioral beliefs, 7 normative beliefs and 19 control beliefs were identified. Data (n = 269) were analyzed using analysis of variance or $X^2$,/TEX> tests. Subjects were categorized into non-users (27.9%), users (42%) and frequent users ( $\geq$ 2 times/week, 30.1%). Regarding behavioral beliefs, users or frequent users responded more positively on advantages of eating fast foods including ‘taste’ (p < 0.001), ‘making me feel full’(p < 0.001), ‘diverse menus’(p < 0.05) than non-users. Compared to users, non-users responded more positively on the item that eating fast foods leads to eat vegetables less (p < 0.05), and negatively on ‘making me eat more salt’(p < 0.05). Most of the referent groups, parents (p < 0.001), sisters/brothers (p < 0.01), relatives (p < 0.01), friends (p < 0.05), boy/girl friends (p < 0.05) were important sources of influence regarding subjects' fast food consumption. Users or frequent users felt less control over factors or situations that make it consume fast foods (9 out of 19 control beliefs). These factors included; availability issues (p < 0.001), ‘not having other foods on hand’(p < 0.01), ‘others eating together like fast foods’, ‘convenience’, ‘social increase in fast food use’, ‘easy to get fast foods anytime’(p < 0.05). In addition, users of fast foods were more likely to eat fast foods when they don't have time, when they do not like to cook, when they feel hungry (p < 0.05). These results suggest that interventions for university students include strategies to moderate fast food use by modifying behavioral beliefs, suggesting alternative menus and behavior modification techniques, increasing perception of control, and eliciting social support.

• Journal of the Korean Home Economics Association
• /
• v.38 no.2
• /
• pp.27-40
• /
• 2000

The purpose of this study was to determine the consumption patterns of fast food chain stores according to their parents'social demographic factors in using fast food chain stores. The data of this research were composed of 599 college students in Taegu$.$Kyungbuk region. Obtained data were analyzed by X$^2$-test, t-test, oneway ANOVA and Duncan's multiple range test with SPSS PC+ program. The findings of this study are as follows; First, mother's academic background and father's occupations, family income level of the respondents were statistically significant in using fast food chain stores. Secondly, 19% of the respondents answered that they 'hardly'used fast food chain stoles, 65.4% of them 'sometimes', and 16% of them 'frequently'. Most of the respondents answered that they visit 'with their friends'. They prefer fast food because the flood is convenient to eat and the services are fast. The frequency of eating out was increased and their taste was apt to westernize.

• Korean Management Science Review
• /
• v.19 no.2
• /
• pp.59-73
• /
• 2002

There have been academic debates upon which measure is more desirable in measuring service quality between SERVQUAL and SERVPERF In addition, Korean fast food industry is rapidly growing due to increasing income and globalization. Our study tried to contribute to both academic and practical issues. We compared SERVQUAL and SERVPERF measures to determine which one is superior to measure service quality in Korean fast food franchise. We collected data from two branch restaurants of one American global fast food franchise system. Regression analyses resulted in that SERVPERF outperformed SERVQUAL. Furthermore, we compared the goodness of fit of the two structural equation models of SERVQUAL anO SERVPERF, respectively. The SERVPERF model showed a much better model fit than the SERVQUAL model did. Thus, we suggest that SERVPERF be used to measure service quality in Korean fast food industry.