• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.231-247
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• 2002

Rice is staple grain of our people and at the same time it is major source of income for Korean farmers. But recently various problems in connection with rice arose such as declining consumption etc. for this reason not only government but also related agencies are discussing about expanding vice consumption. This study is an attempt to provide basic data required for developing rice food and method of cooking it as a measure for increasing rice consumption and far this purpose survey has been conducted on primary school students in connection with their level of recognition, preference far rice food as well as their understanding and their consciousness on issues related to this topic. In terms of level of recognition of rice food majority of students which were subjected to this study stated that either they knew names of about 39 types of rice foods shown or had experience of eating them. They also stated in answers to question related to dietary habit that they prefer rice foods. Their reply on taste of rice food was plain and neat. But it was found their level of recognition on our traditional rice foods such as Ssal Dasik (rice cookies), Ssal Jinbyung (rice cakes) and Buggumi (fried rice cakes) etc. was very low. In connection with questions on their understanding of rice and consciousness of problems related to rice it was revealed that more than majority of primary school students in this research had erroneous idea on reason for the need of our effort for expanding rice consumption. Accordingly in order to expand rice consumption it is necessary to develop educational program addressing subjects of cultural and nutritional effect value of rice, effect of rice consumption upon rural economy and its application to school education concurrently with persistent study in order to diversify rice food restaurants and to improve method of cooking.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.225-235
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• 2009

For the purpose of encouraging healthy eating habits, this study surveyed 282 male and female university students in Busan to investigate the relationships between dining-out activities, eating habits, and the frequency of fast food intake and obesity. To confirm this, SPSS statistical programme 14.0 has been used to carry out the frequency analysis, fact and reliability analysis, $x^2$-test, t-test and the correlation analysis. As a result, it has been found that there is a correlation under p<0.01 between obesity and the habit of frequently eating unhealthy food, and there is a correlation under p<0.01 between obesity and the habit of frequently fast foods. Meanwhile, there is a correlation under p<0.05 between obesity and regular eating habits. Therefore, it has been concluded that there is a correlation between the obesity and eating habits as well as the frequency of fast food intake among the university students.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.203-215
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• 2017

The purpose of this study is to investigate the effect of educational service quality on educational satisfaction and job usability. The results of the analysis are as follows. First, based on the theoretical background, factor analysis and reliability analysis were conducted. Five factors of tangibility, responsibility, reactivity, assurance, and empathy were found in the educational service quality. In addition, it was confirmed that there was no problem as a single factor in educational satisfaction and job availability, and these factors showed high reliability and validity. Second, in the relationship between educational service quality and educational satisfaction, all five factors which education service quality factors were found to affect educational satisfaction. The higher the factor of educational service quality, the students will be able to increase their satisfaction with education, which was a degree of satisfaction with the education of contract department. Third, in the effects of educational service quality factors on job availability, tangibility, responsibility, reactivity, and assurance have no effect and empathy affects job availability. In this study, although the factors of education service quality is high except empathy, it is not possible to increase the job availability that leads to successful business results. Fourth, job availability affects educational satisfaction. Therefore, the higher the level of job availability, educational satisfaction will also increase. The following are implications of this study. First, high-quality lectures, hands-on training, and educational programs are needed and values that students pursue must continuously increase. Second, there is a need for measures to improve job availability such as the formation of curriculum related to jobs and the demand for the training courses of restaurants.

• Journal of the Korea Convergence Society
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• v.9 no.2
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• pp.191-200
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• 2018

In this study, the relationship between selective attribute and socio-maturity was found to be statistically significant in cooking major of cooking high school students. The selective attribute of cooking major influenced the affinity of members and the selective factor of cooking major was social Affecting the management of self - esteem and self - efficacy. The selection process of cooking major affects the superior adaptability of school life. The results of this study are as follows. First, the relationship between the social maturity and the satisfaction of the majors of the cooking major students was statistically significant in the hypothesis of the model, and the member relational affinity and social intimacy influenced the participation of the curriculum model And social maturity influenced social intimacy.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.450-460
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• 2019

This study analyzed the culinary arts major students' subjective perception toward capstone design subject which was thought by team teaching method through applying Q methodology. Generating future suggestions of the operation of the subject and finding common structure of students's responses are the main aim of this study. From the typological analysis, four types of common structures were found. There were Differentiation Curriculum Satisfaction Type(Type 1, N=14), Restaurant business plan Type(Type 2, N=5), Prefer franchise education Type(Type 3, N=3), Prefer menu development lesson Type(Type 4, N=3) and each type showed its own distinctive characteristics. In the future research, additional literature research and empirical study will be applied for adjusting and developing more sophisticate questions of Q methodology and analysing process for gathering diverse responses and specific analysis.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.725-731
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• 2011

In this study, a survey was carried out on 300 students in Korea Culinary Arts Science High School located in Gyeonggi-do from August 1 to August 30, 2011 to figure out how the control of high school students' eating behavior affects the change of their psychological achievement. Analysis showed that attitude toward eating behavior, and perceived behavior that recognize this and act, as eating habits for control of their eating behavior, are the most control factors of eating behavior. It says that the right perception of customary attitude and the correction of habits according to the exposure and performance of repetitive eating behaviors are important. Consequently, an ordinarily regular norm as a social norm, or a rule around it won't act as big positive factors.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.531-538
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• 2011

This study considered the whole intake patterns and realities of consumption of instant noodles on sales targeting children and adolescents. Based on a total of 1021 subjects, data from self-administrated questionnaires were collected and analyzed using comparative statistical analysis, including frequency, chi-square, t-test, and one-way ANOVA. Results of the study were as follows. The preference levels for instant noodles by children and adolescents were 5.25, thereby showing a more than moderate preference. Middle school boy students' preference for instant noodles was the highest. The main reason for preferring instant noodles was taste and convenience. The main reason for disliking instant noodles was poor nutrition and likelihood of becoming fat. The intake of instant noodles was the highest between lunch and dinner with a frequency of once to twice per week. Content of soup powder given taking instant noodles was the largest in having putted all. The soup quantity of being left given taking instant noodles was possessed the majority in almost not eating soup. The main reason for not consuming soup was being full or concerns for health. A significant difference was observed in preference level for instant noodles and in intake patterns depending on the respondents' general characteristics. Limitations and future research directions are also discussed.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.167-183
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• 2011

The purpose of this study is to identify the associations among the customer-appraised physical attractiveness of employees, emotional response and customer satisfaction, which has not been fully explored in the foodservice literature. Based on total 249 samples obtained from the empirical research, this study reviewed reliability and fitness of the research model and verified total 3 hypotheses using Amos program. As a result, the physical attractiveness of employees had a significant effect on emotional response of customers and satisfaction. In particular, in casual dining restaurants, the physical attractiveness of employees had a significant positive effect on emotional response (${\alpha}_{11}$=.624)and customer satisfaction(${\alpha}_{21}$ = .495). Also, customer's emotional response had a significant positive effect on customer satisfaction (${\beta}_{21}$ = .312). In addition, the effect of customer-appraised physical attractiveness of employees in casual dining restaurants on customer satisfaction was found to be partially mediated by the customers' emotional response. Limitations and future research directions were also discussed.