• 한국식생활문화학회지
• /
• 제14권2호
• /
• pp.147-153
• /
• 1999

This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.

• 한국식생활문화학회지
• /
• 제25권2호
• /
• pp.179-188
• /
• 2010

In order to aide in the design of an improved menu book, which could play an important role as a marketing tool, the current version of the menu books and managers (subjects) of 295 restaurants in the Incheon area were examined. These were managers of Korean (36.3%), Western (25.8%), Japanese (14.6%), cafeteria (12.5%) and Chinese (10.8%) style restaurants. The level of service (self-evaluation, 3-point scale) was average $2.25{\pm}0.45$. The general colorings of the menu books were green (19.0%), brown (18.6%), black (17.6%), yellow (15.9%), red (13.6%) and blue (13.2%). The material of the menu book cover was mainly leather (35.9%), and the internal material was mainly coated paper (59.7%). Physically, the design was two-panel fold (38.3%), two-panel multi-page (35.6%), die style (10.2%), single panel (8.1%) and tent style (7.8%). The type sizes were unchanged in 49.9% of the menu books and in 61.7% photos were not used. 53.9% of menu books did not explain the menus, and 13.2% did not classify the items into groups. Emphasis of profit-making menus was not done in 66.8%. 51.5% of menu books were irreplaceable in parts. The emphasis of profit-making menus was less among the Korean style restaurants (p<0.001). The possibility of partial replacement of menu books was lower in both Korean and Chinese restaurants (p<0.001). The explanation of the items was lower in the Japanese restaurants (p<0.001). The classification of items into groups was lower in cafeteria (p<0.001). In cases in which there were both seasonal and event menus, the possibility of partial replacements of menu books was higher (p<0.001). Restaurants of which service level was less than ordinary were lower in the differentiation of type sizes (p<0.001), the use of photos (p<0.001), the explanation of menus (p<0.001), the classification of menus by groups (p<0.05), the emphasis of profit-making menus (p<0.001) and the possibility of partial replacement of menu books (p<0.001). If these study findings are applied to the designing of menu books, the role of the menu book as an important tool for marketing could be greatly improved.

• 한국관광식음료학회지:관광식음료경영연구
• /
• 제7권
• /
• pp.41-59
• /
• 1997

After the industrial revolution, we have changed whole life-styles. This trend has brought a change in our eating style. Nowadays, the great number of people go out to eat-even three meals a day. As a result, the growth rate of food service industry increases day by day. Some restaurants are managed by the large scale company and others by the small scale ownership. Though developed countries are in the maturity step of the product life cycle in this field, we are in the growth step. We will hold the in 2002. A lot of tourists and the press will rush to Korea. They must have their meals at the restuarant. Therefore, we need more practice to satisfy them and to lead to successful management in this field. Also, we need an evaluation to qualify each business so that our food service industry does not decline compared to other country's. This study is trying to find how to evaluate and qualify each business in the various areas: service, the quality of food, the mood of the restaurant and so on. In addition, it includes the restaurant rating form.

• 한국조리학회지
• /
• 제9권3호
• /
• pp.37-54
• /
• 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.

• 복식
• /
• 제52권6호
• /
• pp.165-179
• /
• 2002

This paper begins with the thesis that the so-called 'Be Slow' Movement has not only affected the contemporary life style but also the current fashion trend in the West as well as in Korea. The influence of the 'Be Slow' Movement on the everyday life of Western and Korean society can be documented by recent books, news reports, and many articles from various kinds of mass media and fashion magazines since the year 2000. The results of this study can be summarized as follows. First. the 'Be Slow' Movement is a new cultural phenomenon and very different from that of the past century. It has emerged very recently and it could affect the life style o( its followers for a long period of time. Second, the influence of 'Be Slow' Movement on everyday life can be witnessed in many behavioral choices. such as the preference of organic food and natural cooking for food and the preference of rural life and a green patch of land for housing. Some aspects of the way of rearing the children and long-term planning of one's life are also under the influence of 'Be Slow' Movement. In a way. the life style Proposed by the 'Be Slow' Movement is somewhat similar to that of 'Bobos'. Third, the influence of 'Be Slow' Movement on the current fashion trend can be observed in the appreciation of time-consuming labour and increased usage of D.I.Y. clothing. The higher value of fashion goods with handcrafted part or scarce luxury item are good examples of the influence by the 'Be Slow' Movement. One can say that the 'Be Slow' Movement is not retrogression, but a re-creation of time and space to be grateful for one's life. Thus, it is not anti-technology but a commercialism with technology in order to enhance the quality of life and to place people in the center of production and consumption. Consequently, one may say that the 'Be Slow' Movement is a appropriate and affluent way of living.

• 가족자원경영과 정책
• /
• 제16권1호
• /
• pp.21-39
• /
• 2012

The purpose of this study is to propose the direction of environmental education for early childhood children based on the environment-friendly life style and to improve the possibility of application of it at home and kindergarten. This study reviewed reflectively the early studies on the concepts of ecocentrism, the emerging process of it, the importance of environmental education for early childhood children based on the ecocentrism, and the practice of these kinds of education at home and kindergarten. The main concepts connected to the environment-friendly life style based on ecocentrism, that is, 'preservation of nature', 'interdepentence', 'wholeness', 'equilibrium' are the foundations of environmental education for early childhood children. When these kinds of concepts are considered, the aims of environmental education for early childhood children should be focused on the life style that attaches great importance to the symbiosis of human being and nature. The educational contents and methods in harmony with ecocentrism are as follows: The educational methods should be connected to the education based on ordinariness, the learning through adults' model, the family-community-centered activities, and ways of thinking of the unity of knowledge and conduct. And educational contents should include all of the life styles in clothes, food, and shelter. And the educational methods also should be connected to the education through joint working of children and teacher, play-centered education, activities considering ages and individual variations, and education connected home. And educational contents should include many different kinds of activities of experiencing nature outside home and kindergarten.

• 한국식생활문화학회지
• /
• 제24권6호
• /
• pp.607-612
• /
• 2009

하와이 호놀룰루에서 현지인을 대상으로 돼지갈비, 순두부찌게, 돼지불고기, 닭볶음, 삼계탕 등 전통 한식 10개 품목에 대하여 소비자 기호도 평가를 실시하였다. 참여자들은 총 436명이었으며 인종별로는 일본인 32.8%, 전형적 미국인(코카시언(백인)+아프리카계 미국인(흑인)) 25.3%로 주를 이루었으며 나이별로 거의 고른 분포를 보였고 성별에서는 남성이 여성 보다 20% 많았다. 기호도 평가 결과, 전반적으로 향 7.2~8.2점, 색상 7.0~8.2점, 맛 7.2~8.2점, 종합적 기호도 7.0~8.1점으로 우수하였고 종합적 기호도에서는 돼지갈비 8.2점, 돼지불고기와 감자조림이 8.1점, 닭볶음 8.0점, 김치제육볶음 7.9, 순두부 7.6점, 잡채와 두부조림 7.5점, 오징어볶음 7.2점, 삼계탕은 7.0점의 순으로 우수하게 평가되었다. 한편, 한식 시험운영 2달 후 전체적 기호도, 음식의 양, 음식의 품질, 가격, 조화도, 추천의사, 재구매의사, 민족음식으로서의 유일성, 타민족 음식과의 차별성, take-out의 편리성에 대하여 5점 척도법으로 평가한 바 4.1~4.6의 범위로 매우 우수하였다. 상기 결과를 통하여 평가된 10종의 한식 품목들은 미국 하와이 시장에서 충분한 경쟁력을 가질 수 있을 것으로 기대되었다.

• 동아시아식생활학회지
• /
• 제10권4호
• /
• pp.311-319
• /
• 2000

This study was to investigate eating behaviors and food preferences of the worker at transportation business in Daegu areas by work site. The survey was performed by questionnaires from July 13 to August 25, 1999 against 353 of males. As a general factor, the subjects of survey were male drivers in their forties to fifties. Their education level was middle school (46.5%) and high school (47.3%) diploma. The subjects were composed of 44.2% of city workers and 55.5% of suburban workers. This study showed that the city workers eat three meals per day with high percentage (92.9%) and a large number of suburban workers (21.3%) eat two meals only. Most of the subjects 782.% responded that their diet life were irregular due to the property of their job. The food preferences of most of workers (94.9%) were Korean food rather than any other foods. Frequency of eating-out was much higher in city drivers than in suburban drivers. They considered taste of food firstly and the prices of food secondly, but the nutritional value of food was considered with a very low percentage (14.7%). Their favorite menu turned out to be the Korean style one-dish food, of those one-dish Koran food, they preferred rice or soup to the noodles. These results suggest that he nutritional education against the workers at transportation business is needed to set the proper menu considering the characteristics of the preference each group of workers.

• 한국식생활문화학회지
• /
• 제13권4호
• /
• pp.307-316
• /
• 1998

Vending machines play an important role of giving convenience and simplicity in modem life style. So they became an indispensible element in life of modern people. This study was peformed to investigate customer's actual status in use as well as the degree of satisfaction and requirement of food and beverage vending machines. The results of this study can be summarized as follows. 1. About the advantage of using the vending machines, respondents answered 'convenience' for 50.2% and 'closeness' for 33.6% of all the answers. About the dissatisfaction for vending machine, three factors of 'inappropriate taste, temperature. quantity' and 'unsanitary pakage material and food' were the main causes. 2. About the credit of food quality,48.6% of respondents answered' some what doubtful'.58.1% of respondents pointed out that they couldn't confide in freshness and shelf-life' 3. 48.2% of respondents agreed that vending machines would be needed more in the future. Respondents wanted lots of food to be served from vending machines. The foods which respondents wanted to be served from vending machines were noodle(30.8%), rice(19%), pastry(18.2%), bread(17.45) gruel(7.3%) and snack(7.3%).

• 한국식품조리과학회지
• /
• 제22권5호통권95호
• /
• pp.565-572
• /
• 2006

The purpose of this study was to evaluate the sanitary management of hotel employees in Seoul. The results were summarized as follows : The total mean of sanitary management perception by factor was 3.91${\pm}$0.62, in which personal sanitation, property management, environment and facility factors were, in order, 3.99${\pm}$0.82, 3.91${\pm}$0.75, 3.90${\pm}$0.86 and 3.85${\pm}$0.82, respectively. This study showed that there was a significant difference in the perception of sanitary management among environment, facility and property management by age based on general characteristics. While there were no differences by hiring type, there was a significant difference among environment, facility and property management with personal sanitation factor according to the employee’s career path. There was also a significant difference between property management and personal sanitation factor according to hotel management style. In addition, a significant difference was observed among environment facility and property management with personal sanitation factor according to work place. In conclusion, it is imperative to continue educational programs for sanitary management by career, work place and management style in order to improve sanitary management of hotel employees’.