• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.15 no.1
• /
• pp.19-36
• /
• 2004

This study was to investigate brand image and its influence on customers perception of fast-food restaurants. A total of 25 brand image attributes were selected on the basis of the literature review and were asked to indicate respondents' perceptions of their image targeting for fast-food restaurants such as Lotteria, McDonald, KFC, and Popeyes. A on-site survey method was applied to collect data. Out of 300 distributed survey questionnaire, a total of 271 useful sample were collected and analyzed in SPSS 10.0. From the factor analysis with 25 brand image attributes, five underline dimensions were identified and named such as interior factor, store factor, atmosphere factor, service factor, and product factor. Then, T-test and ANOVA were conducted to investigate any differences between/among the groups based on those five brand image factors. The results provided that in terms of gender, age, preference for fast food, food cluster, and four different brand, customers differently perceived restaurant brand image. It is hoped that this information may help for restaurant managers and marketers to understand customers' restaurant perception and choice behavior in order to launch appropriate marketing strategies.

• Archives of design research
• /
• v.16 no.1
• /
• pp.169-180
• /
• 2003

Multinational brands have rapidly penetrated into the domestic dining business and their brands are increasingly recognized by Koreans. Considering fast-food as a kind of brand product, we attempt to investigate recognition of brands and association by images with the focus on visual identity. The economic value has been reevaluated with more attention on brand images and brand identity. The purpose of the current paper is to find out the meaning of brand association in the fast-food industry. Fast-food business has been rapidly increasing thanks to quick sonics, convenience, relatively low price, equalized quality of food and service. Most fast-food restaurants are run under franchised system. This helps enhance the recognition of brands among customers. We intend to see whether there is significant relationship between customers' preference of brands and brand images. We also aim to seek for their problems of identity in the merchandising process for brand colors. We hope to help develop Korean franchise industry by asking how association by visual Images such as colors and figures of such brands takes place.

• Journal of Korean Home Economics Education Association
• /
• v.8 no.2
• /
• pp.105-119
• /
• 1996

This study was to investigate the dietary behavior and fast foods use among Korean youth in order to obtain basic information of nutrition education for them. Survey was carried out through questionnaire and the subjects were 236 boys and 388 girls of 4 middle schools in Seoul. The questionnaire included use frequency of Korean and Foreign fast-foods, preference, concepts regarding prices, fullness, choice factors, dietary habits and nutritional knowledges. The results are summarized as follow：1. Overweight students(52.8%) were more than normal(43.1%) and low body weight students (4.2%), classified by Roher index. 2. Most students (78.9%) had very good or good food habit, 52.6% of boys and 44.0% of girls were having breakfast regulary. 46.1% of subjects had fast-foods once or twice in a week and girl subjects used more than boys. 3. Nutritional knowledge of the subjects was satisfiable and normal and overweight groups were better than underweight group. 4. Fast-foods most students like were duckbocki(81.1%) fried chicken(80.9%) french fried potatos(80.4%) mandoo(78.1%) kimbab(78.9%), and fried chicken(77.9%). 5. 57.9% of the subjects wished to develope Korean traditional food items into fast-food style.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.121-130
• /
• 2016

This study attempted to understand the fast food brand personality in the domestic dining market to present the repositioning strategies within the competitive market. Positive analysis results were as follows. First, the five brand individualities of 'familiarity', 'passion', 'professionalism', 'reliability', and 'refinement' were derived. Second, the deductions made on perceptions of the population using a Biplot based on the brand personality showed that there were significant differences among the brand personality images of the brands, which were the targets of comparison. Third, there were significant between-group differences in the comparisons of perception among the subgroups according to gender, brand reliability, and brand satisfaction. Fourth, there were significant between-group differences in the consumer fast food brand preferences and ideal point. Such studies can provide information useful for establishing marketing differentiating strategies by grasping the brand personality of competing brands in the market.

• Journal of the Korean Home Economics Association
• /
• v.39 no.10
• /
• pp.111-124
• /
• 2001

The relation between dietary behavior and fast food consumption was investigated among 117 male and 164 female students at a high school in Seoul. The main reason for eating fast foods was convenience. In addition, they used fast food chain stores as a get together place with friends. They enjoyed taste of fast foods as well as the atmosphere of stores but they regarded fast foods somewhat expensive for high school students. Among them, 30.1% of the female students had irregular meals and they ate more irregularly than males. More students took too much or too little amount(45.3% of male, 52.5% of female students) than those who took adequate amount. They skipped breakfast the most frequently because they are in a hurry. Most students took snacks once a day and they considered taste of snacks was more important than nutrition or price. They consumed less calorie, calcium, iron, and riboflavin than RDA. Mean caloric intakes of males and females were 79.0% and 97.1% of RDA, respectively. Mean calcium and iron intakes were less than 70% of RDA. Among many factors that may influence nutrient intake, anthropometric indices turned out to be the most influential. Body weight showed significantly positive correlation with caloric, protein, thiamin, and ascorbic acid intakes in male students where both height and weight showed positive relation with calorie, protein, and iron intakes in females. Therefore, this study suggested that fast food stores should make efforts to provide more foods and beverages which are supplemented with calcium and iron. Also, better nutrition education programs should be established to improve high school students dietary habit to complement these nutrients.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.6
• /
• pp.727-734
• /
• 2007

The purpose of this study was to evaluate nutrition knowledge and utilization of information on fast food of secondary school students in the two biggest cities, Seoul and Busan. Questionnaires were distributed to a total of 1,265 students (645 at 10 middle schools, 620 at 10 high schools). An average rate of correct answers on nutrition knowledge of fast food was 73.4%. General nutrition knowledge on fast food showed high percentage of correct answers, but the knowledge of vitamin and fiber on fast food was of low percentage. The scores of nutrition knowledge, the fast food (ie. chicken, pizza, gimbab, dukbokki, and ramyon) intake group with $'{\geq}1$ time/week' showed significantly (p<0.01) lower scores than those of the group with $'{\leq}1$ time/month'. The groups with higher interest in health and weight control had significantly (p<0.05) higher scores on nutrition knowledge than those of lower interest groups. Only 19.6% of the subjects had the experience of using the nutrition information for selecting fast food, but 66% of them wanted the developments of the internet-sites to provide information on fast food and on the relationship between fast food and health.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.6
• /
• pp.539-548
• /
• 2014

The objective of this study was to determine the perception of monosodium glutamate (MSG) contents in eating out menu and MSG symptom complex. Respondents in the Seoul area were surveyed from Feb. 10 to 20, 2014. The results are summarized as follows. The 51.3% of respondents were male and 48.7% of them were female. As for age, 73.5% of respondents were 20~24 years old. Favorite menu of respondents' eating out were Korean food (57.8%), Western food (17.6%), Fast food (9.5%), Japanese food (6.2%), Chinese food (5.2%). Male respondents favored Korean food (62.4%), Fast food (10.2%) and Western food (9.6%), but female respondents favored Korean food (53.0%), Western food (26.2%) and Fast food (8.7%). The 48.7% of respondents considered Chinese food containing high amount of MSG. A few respondents (18.6%) recognized to usage amount of MSG as consideration factor to select eating out menu. However, most respondents (55.2%) perceived harmful to take excessive amount of MSG contained food. The 37.9% of respondents had experience of MSG symptom complex after eating out. Respondents' self recognized MSG symptom complex were thirstiness (84.5%), drowsiness (55.7%), weakness (34.5%), nausea (30.2%), tightness (20.7%) and headache (14.7%). The 19.9% of respondents like MSG contained food. The reason for disliking MSG contained food were 'bad for health' (66.3%) and 'MSG symptom' (33.2%). The reason for liking MSG contained food were 'good taste (83.6%) and 'habitual eating' (14.8%). The result of this study showed that some sensitive people have unpleasant reaction after eating out. Therefore, it is suggested that natural flavor enhancer may develop to replace the use of MSG.

• The Korean Journal of Food And Nutrition
• /
• v.5 no.2
• /
• pp.150-162
• /
• 1992

This survey was carried out to investigate the effects of dietary attitude on the nutrition knowledge, food habits and the intake of instant food, convenience food and fast food between two groups of college women, a nutrition major group and nutrition non-major one. Questionnaires were completed by 214 nutrition majors and also by 145 non-majors. Nutrition majors showed better average in meal time regularities per week than nutrition non-majors. And nutrition non-majors had a higher frequency rate in taking of instant food and fast food than nutrition majors. In the case of both college women, those who take a meal regularly at each meal times have a higher score in food habits. The women who ate instant foods more frequently got a lower score in food habits, bot the frequency of the intake of instant foods did not affect the score of nutrition knowledge On the other hand, the women who had fast foods more frequently got a higher score in food habits and lower score in nutrition knowledge. When college women have a little of nutrition knowledge, they have a tendency to keep their meal time regularity and right dietary attitude pattern. In the dining-out pattern, the college women liked to eat flour foods and they preferred western foods than Korean foods. The motivation of food selection was for convenience and for time saving which were the reason for satisfaction to the products of food service industry. The products of food service industry were found to be unsatisfactory in nutrition and sanitation. Therefore, we must be mute aware of preventing the disappearance of Korean traditional foods and for developing dietary culture successively, the products of food service industry which are more suitable for Korean should be developed.

• The Korean Journal of Food And Nutrition
• /
• v.4 no.1
• /
• pp.45-60
• /
• 1991

This survey was carried out to Investigate the effects of dietary attitude on the nutrition knowledge, food habits, the daily average nutrient Intakes and the intake of Instant food, convenience food & fast food between college women and their mothers. Questionnaires were completed by 214 college nutrition majors and also by their mothers numbering at 173. College women's mothers showed a better average in meal time regularities per week than that of. college women. Also it is the fact that the college women had a higher frequency rate of instant food and fast food than their mothers. In the case of both college women and mothers if they eat at regular meal times they had a higher score in food habits. But the daily average nutrient intakes was not significant because of the fact that the meal time regularity and nutrient intakes 414 not concise. The higher frequency of instant food intake had a lower score in food habits and nutrition knowledge. The higher frequency of fast food Intake had a higher food habits score but it also had a lower score in nutrition knowledge. As in the intake of instant food and convenience food the college women had a higher Intake frequency. In the dietary pattern the college women they liked to eat (lour foods. But their mothers liked to eat Korean foods. The selective motive and the degree of satisfaction of food service industry product was for convenience and time saving. The food service industry products were found to be unsatisfactory in nutrition and sanitation. Therefore we must be more aware of preventing the disappearance of Korean traditional foods. For the continuing development of our dietary culture we need to have the food service industry to develop more suitable diet for Korean.

• Culinary science and hospitality research
• /
• v.10 no.4
• /
• pp.31-49
• /
• 2004

Nowadays, a knowledge management becomes more important as it recognizes and utilizes a industrial knowledge as a significant sources for the improvement of enterprise competitiveness. Moreover, a industrial value tends to be evaluated by a knowledge value. In this study, influencing factors (processes, compensation system, leadership and information technology) on the knowledge sharing for strategies in foodservice Enterprise were investigated. For processes, it was important that the sharing and collecting factors for restaurants in hotel, the knowledge sharing and collecting for family-restaurants, the knowledge utilization and collecting for fast-food restaurants and the knowledge utilization and sharing for special restaurants. In compensation system, both mental and physical compensation were not related with the knowledge sharing in hotel-restaurants. On the other hands, the knowledge sharing in family-restaurants, fast-food restaurants and special restaurants was highly affected by the mental compensation, which indicated that food-service. Enterprise should lay emphasis on mental compensation than physical compensation. In industrial cultures, the influencing factors on the knowledge sharing were rational culture and progressive culture for restaurants in hotel and fast-food restaurants, and for special restaurants and family- restaurants, respectively. The ordering leadership was important factor for restaurants in hotel, fast-food restaurants and family-restaurants, while the knowledge sharing in special restaurants was more influenced by the supporting leadership. For information technology, it was important that the information utilization for restaurants in hotel, special restaurants and fast-food restaurants, and both information utilization and ability for family-restaurants.