• Culinary science and hospitality research
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• v.22 no.3
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• pp.183-197
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• 2016

This study was conducted to investigate the relationships among service quality, perceived benefit, perceived value and behavioral intention as perceived by franchise snack bars customers. The service quality of franchise snack bars' was tested in three sub-dimensions: environmental quality interaction quality, and outcome quality, which are based on Brady & Cronin's third-dimensional model. A total of 450 survey questionaires were distributed from March 9th to November 12th in 2015, of whi 411 questionnaires were deemed suitable for statistical analysis. SPSS 20.0 program was employed to conduct frequency analysis and reliability analysis, while AMOS 20.0 program was used to test the hypotheses. The results revealed that all three elements of service quality have a positive impact on perceived benefit. In particular, the outcome quality element had the greatest influence on perceived benefit. In sum, customers of a franchise snack bar considered outcome variables such as food taste, reasonable amount, and general quality of food as the most important factors to fulfill the benefit. This results suggest that Korean snack bar franchise companies need to consider improvements to outcome quality features, such as food quality. In addition, perceived benefit was a critical antecedent of perceived value, which was itself a significant predictor of behavioral intention. In conclusion, this study applied the means-end chain theory on franchise sank bar segmentation, as well as three dimension service quality model as developed by Brady and Cronin, and found results that will enable meaningful strategics for snack bar foodservice segmentation in pursuit of the development of efficient business plans, and that can be utilized as a theoretical data for future studies.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.287-293
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• 2000

This study was designed to assess food habits and fast food eating patterns of college students in Busan area. The subjects are 191 males and 149 females. The collected data were analyzed by SPSS package program. The summary of the results are follows : 1. The 83.3% of college students were used fast food in Busan area. Among them 77.6% are males and 90.3% are females and comparing their age, 88.1% of them were under 19 years old and 87.7% of students were living in their own house. 2. Utilized time to fast food chain, 44.7% are any time, 24.7% are evening time. There was statistical significance of difference by gender(p<0.01) and residence state(p<0.01) in fast food consumption pattern. 3. They expended 3,000 won most commonly and as their age and monthly expenditure increase, they spend more money for fast food. 4. 64.5% of the subjects selected menu depending on their food preferences, and 80.1% of females students selected favorable food at fast food restaurants. 5. The most popular fast food restaurant of college students was M, and tue gender (p<0.001), age (p<0.01) and residence status (p<0.001) affected significantly the preference of specific fast food restaurant.

• Journal of Digital Convergence
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• v.13 no.12
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• pp.171-177
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• 2015

The aim of the study is to introduce a software reuse technique into a generalized agile process for a reuse of a product backlog item. The software engineering community has made some efforts to integrate software reuse and agile methods. Most studies have emphasized the use of agile practices in software product line engineering, whereas reuse in agile methods has received little focus. Nevertheless, the activities and artifacts that provided by an agile method exhibit characteristics that promote reuse. In this paper, we identify catalytic activities and characteristics that promote reuse in a generalized agile process, and we suggest a reuse technique for a product backlog item. Based on our results, we integrate a backlog factoring technique into a generalized agile process for reuse. In addition, we apply the proposed technique and demonstrate a prototype of backlog item reuse in agile methods for a restaurant chain application.

• Parasites, Hosts and Diseases
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• v.32 no.2
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• pp.117-120
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• 1994

Two rare cases of human infection with parvum (dwarf) type of Diphyllobothnum Iatum [syn. D. panpum (Stephens, 1908)], were discovered in Korea. The first case was a 46-year old housewife, from whom a kind of pseudophyllidean tapeworm eggs was detected in the feces. She was treated with praziquantel and purged, and a complete strobila with scolex, 120 cm in total length, was recovered. She recalled that she had eaten raw trouts at a raw-fish restaurant near the Chungju Lake. Another patient was a 22-year old medical student (male), who used to eat raw sea-foods. He discovered a chain of tapeworm proglottids, 15 cm in length, discharged spontaneously in his stool and brought it for identification. The worms from the two cases were compatible with D. pan)urn (Stephens, 1908) of which the taxonomic significance has long been questioned. After a detailed morphological study and review of literature, we designated the worms as D. datum prom type. This is the first report on the occurrence of this rare type of D. lotunl infection in Korea.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.118-132
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• 2012

The purpose of this study is to present the psychological capital as a leading factor affecting organizational commitment, to determine the role of job satisfaction as a mediator among those, and finally to find the way to increase the commitment by suggesting a new idea for human resources management in the foodservice firms which were having difficulties in finding new employees and in high turnover rates. A survey was conducted on the employees in foodservice firms including both franchise management and direct management restaurants for the period of the month of February 2012, and the data were analyzed with frequency analysis, reliability test, exploratory factor analysis, confirmatory factor analysis, correlation analysis, path analysis, and mediating effect analysis by using SPSS 15.0 and AMOS 7.0. As a result of the study, the psychological capital factors such as hope, resiliency, and optimism had significant effects on organizational commitment, and job satisfaction strongly mediated the relations of the psychological capital factors as presented above and the organizational commitment.

• Parasites, Hosts and Diseases
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• v.61 no.1
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• pp.15-23
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• 2023

Concerns about foodborne illnesses caused by Kudoa septempunctata are steadily growing, but reports of K. septempunctata in clinical and food specimens related to food poisoning in Korea are limited. This study aimed to genetically identify K. septempunctata in patients with acute diarrhea and in clinical and food samples related to food poisoning caused by sashimi consumption. Both real-time and nested polymerase chain reaction assays were performed to detect K. septempunctata 18S and 28S rDNA genes in the stools of 348 patients with acute diarrhea, 11 samples (6 stool and 5 rectal swab samples) from patients with food poisoning, and 2 raw Paralichthys olivaceus samples collected from a restaurant where a food poisoning incident occurred. K. septempunctata was identified in 5 clinical specimens (4 stools and 1 rectal swab) and 1 P. olivaceus sashimi sample. All detected K. septempunctata were of genotype ST3. This is the first study to identify K. septempunctata in both patients and food samples with epidemiological relevance in Korea, providing evidence that it is a pathogen that causes food poisoning. Also, this is the first study to confirm the presence of K. septempunctata genes in rectal swabs. Despite continuing suspected occurrences of Kudoa foodborne outbreaks, the rate of identification of K. septempunctata is very low. One reason for this is the limitation in obtaining stool and vomit samples for the diagnosis of Kudoa infection. We strongly suggest the inclusion of rectal swabs among the diagnostic specimens for Kudoa food poisoning.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.78-91
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• 2010

This study aims to find a way of developing the local food industry by examining CEOs who run local food restaurants. As a result of researching the local food of Daejeon and the Chungnam province, there were 106 kinds of local food. However, all the CEOs of local food restaurants were having difficulty in operating. In order to survey the local food restaurants for development devices, 450 copies of the questionnaire were distributed to man- or woman-CEOs who operate a local food restaurant in Daejeon city and the Chungnam province. Among 450 copies of the distributed questionnaire, 390 copies were collected for this study. It used a total of 370 copies as the effective samples for an empirical analysis except 20 copies with false entries among them. The result of the empirical analysis showed as follows: 1) For the recognition of the local food, there was not difference between males and females. 2) For the factor of success on the local food restaurants, both males and females answered food taste was most important. 3) For the reason why chain business of the local food restaurants was difficult, both males and females answered there were too many side dishes coming with a main dish. 4) For the way of reinforcing competitive power of the local food restaurants, most of the male respondents and all females thought there should be financial support.

• Journal of Nutrition and Health
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• v.38 no.9
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• pp.765-776
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• 2005

The purposes of this study were to a) examine IC (intellectual capital) circumstance of CFMC (contract foodservice management company), b) identify the correlation between IC of CFMC, c) analyze the cause and effect of IC in the viewpoint of contractor, client, and customer. The questionnaires of IC measurement were handed out to 108 CfHCs, there composing of main office employees, foodservice managers, customers, and clients of 207 school, 38 hospital, and 86 business/industry foodservices. The statistical data analysis was completed using SPSS Win (ver 12.0) for descriptive analysis, correlation analysis, simple linear regression analysis. First, CFMCs had operational experience for an average of 8 years and 8 months, and served an average of 38,540 meals a day. Most of the respondent companies operated 'food supply/distribution($50\%$)', 'catering ($46.7\%$)', and restaurant business ($43.3\%$)' except for institutional foodservice and managed an average of 66 clients for the contract period of 2 years and 3 months. Second, there was positive correlation between $\ulcorner$sales of foodservice$\lrcorner$ and 'market ability', $\ulcorner$client satisfaction$\lrcorner$ and necessary intellectual capital for managing branch/chain foodservice office, and $\ulcorner$customer satisfaction$\lrcorner$ and $\ulcorner$renewal and development$\lrcorner$, 'market ability', 'infrastructure support for foodservice operation', 'employee satisfaction', respectively. Finally, the result of the cause and effect analysis on CFMCs, clients, and customers was positively influenced by 'client satisfaction' with 'customer satisfaction', 'infrastructure support for foodservice operation' and 'customer satisfaction' with 'employee satisfaction', and 'infrastructure support for foodservice operation'. In conclusion, if CFMCs were to perform a routine checkups by utilizing CFMC's IC measuring tool, improvements in CFMC operational capacities as well as foodservice quality can be noted. Additionally, CFMCS can satisfy their client-customer relationship by employing internal marketing thechniques for employee, a more efficient infrastructure support system, and construc tive infrastructure utilization. Therefore, CFMCs can show significant improvement in their sales and foodservice quali-ty though continuous maintenance of the client and customer satisfaction.

• Economic Analysis
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• v.25 no.2
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• pp.54-95
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• 2019

The purpose of this study is to analyze quantitatively and qualitatively the effects of the increase in online shopping and its effects on real-world commercial outlets. The empirical analysis of this study is based on the results of "Census on Establishments" and "Online Shopping Survey" that cover 15 years, from 2002 to 2016. According to the results of this study, the increase in the number of online transactions affects the decrease in the number of stores in the real-world retail sector. However, non-specialized large stores and chain convenience stores showed an increase in the number of stores. In addition, the number of F&B stores increased the most in line with the increase in online transactions. This is because the increase in online transactions and in internet users led to the use of more delivery applications and the introduction of popular places on blogs or through social media. Street-level rents for medium and large-sized locations increased. In other words, it is seen that the demand for differentiated real-world stores that provide a good user experience increases, even though online transactions also increase. These results suggest that real-world stores should provide good user experiences in their physical locations with a certain size and assortment of goods.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.603-616
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• 2010

Based on recent dramatic increases in foodborne outbreaks in restaurants, self-managed sanitation systems are now recommended to control contributing risk factors. This study aimed to improve sanitation management practices in restaurants and had two objectives. First, we tried to develop a self-managed sanitation check-list, including risk factors contributing to foodborne illness and Korean food hygiene regulation articles. We also tried to evaluate current sanitation management practices in restaurants according to operation and restaurant type. Thirty restaurants were evaluated by on-the-spot inspectors using an auditing tool consisting of four dimensions, seventeen categories, and forty-one items. Total compliance rate categorized by operation type significantly differed between chain restaurants and self-managed restaurants, with values of 85.5% and 51.6%, respectively. Therefore, self-managed restaurants, which showed the lowest compliance rate of below 30.0%, need more strict control to improve current unsanitary management practices, specifically relating to 'sterilization of knives, chopping boards, and wiping cloths', 'sanitation training', 'not allowing access into the kitchen to outsiders', 'handling of food or utensils on shelves at a 15 cm distance away from floor', 'prevention of cross-contamination of cooked foods or vegetables', and 'records of kitchen access or inspection'. Thus, an effective food sanitation system is essential and should be implemented to improve the existing sanitary conditions in restaurants. However, the most important factor to achieving food sanitation management objectives is food handlers' self-motivation.