• Culinary science and hospitality research
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• v.9 no.2
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.141-154
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• 2003

The purpose of this study is to find customer satisfaction at take-out coffee shops by examining their choice attributes, and to find the operational suggestion of the shops by identifying relations between customer satisfaction and choice factors and by finding significant factors, in order to offer subsequential developments for take-out coffee shops. When it comes to choosing a take-out coffee shop, women are found to consider pleasantness, kindness, and warranty more than men do. By age, those in the thirties are found to think much of typicalness, pleasantness, and trust than people in any age do, while those under the twenties kindness. By job, it is found that office workers think typicalness, pleasantness to be important, while students trust The more customers are satisfied at trust and kindness, the more customers are willing to use the shop again. Thus, to make the better service of take-out coffee shops, it requires drastic, continuous training for employees, introduction of specific marketings, management of corporate brand images, manpower administration that will maximize profits with small members, continuous menu development, study of taste, stage preparation and standardized service quality techniques and know-how specific to a coffee shop that will lead customers to revisit the shop.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.611-620
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• 2015

This study was conducted on wine consumers to explore their behavioral characteristics concerning their drinking frequency of wine, wine selection factors, and difficulties in selecting wines. Data were collected during February 19th 2014 to April 20th 2014. Respondents were students who were taking classes about wine at a University located in the Gyeonggi-do area. Prior to the analysis, wine consumers were classified based on frequency of consumption: those who consumed wine less than once a month were classified as "Tell me consumers", whereas those who consumed wine once or more a month were classified as "Engage me consumers." The wine selection factors of the two groups were as follows: 'label aspect', 'taste and aroma', 'use purpose', and 'price and recommendation'. Regarding 'label aspect' and 'use purpose', there were significant differences between the two groups. Regarding difficulties in selecting wines, "Tell me consumers" mentioned the following: 'experience', 'price', and 'food pairing'. "Engage me consumers" mentioned the following: 'ability to identify new wines' and 'tastes of others who drink with or oneself'. Classifying domestic wine consumers and their behavioral features of drinking frequency of wine can be used for market segmentation of wine consumers.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.160-168
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• 2018

The purpose of this study was to investigate the relationship between retort food characteristics and consumers' perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.67-83
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• 2004

한국음식이 미국 내에서 하나의 민족음식으로서 점차 인식되고 있음에도 불구하고, 미국인들이 지각하는 한국음식과 한국레스토랑의 인식과 관련한 연구는 미비한 실정이다. 지금까지 대부분의 연구는 한국을 방문한 외국인들이 지각하고 인식하는 한국음식에 관한 연구에 초점이 맞추어져 왔다. 그러므로, 한국음식과 한국레스토랑에 관한 미국인들의 인식과 한국레스토랑의 포지셔닝(positioning)에 관한 연구는 미국 내에서 한국레스토랑을 운영하는 메니져(manager)들에게 중요한 정보를 제공할 수 있을 것이다. 본 연구는 미국 마이애미 지역의 대학생들을 대상으로 하여 아시안 음식과 레스토랑에 관하여 대학생들이 지각하는 이미지를 확인하였으며, 인지된 대학생들의 아시안 레스토랑과 음식에 관한 이지미는 한국레스토랑의 포지셔닝과 비교분석하기 위하여 도식으로 표현되었다. 그리고 이러한 이미지 포지셔닝 연구는 남부 플로리다(South Florida) 지역에서 한국 레스토랑을 운영하는 메니져들에게 경쟁력 있는 마케팅 전략을 제시해 줄 수 있을 것이다. 따라서, 본 연구의 목적은 미국 마이애미 지역의 대학생들이 한국, 중국, 일본, 베트남, 태국 레스토랑과 음식을 어떻게 인식하고 있는가에 관한 기초 분석연구이다. 각 아시안 레스토랑의 포지셔닝을 확인하며, 본 연구에서 분석된 기초 자료들은 레스토랑 운영자들에게 중요한 마케팅 자료로 제공될 수 있을 것이다.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.11-19
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• 2017

The objective of this research was to identify the factors that affects the customer's satisfaction and dissatisfaction of theme parks. This research focused on Sunway Lagoon. The reason Sunway Lagoon was selected was because of the vast number of visitors in Sunway Lagoon for the last few years. It enables the researchers to acquire sufficient amount of information to conduct a research. The factors which affects the customers' satisfaction are the behavior of the generation Y; service experience evaluation, perceived price, emotions, and servicescape. The limitation of this research was inadequate time to perform in-depth investigation on the research. The research study implemented qualitative research, thus the interview was used as a data collection. Since Sunway Lagoon was selected as the research setting, the face-to-face interview with 10 participants was conducted in the setting. This research is vital because it enables the organizations to determine factors that influence the customer's satisfaction and future behavioral intentions. As a result, organizations are able to achieve higher levels of customer satisfaction as well as promoting customer loyalty.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.155-160
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• 2005

The purpose of this study is to provide basic informations for satisfaction degree for school lunch program of elementary school students in Yongin city. The questionnaire for the 646 subjects of the investigation included degree of satisfaction in school lunch program, sufficiency of the amount of foods provided, time of supplied milk intake, the greatest effects on food habits after receiving school lunch program, and primary factors of effects on food preferences and food habits. More than $70\%$ of the subjects were satisfied about the school lunch program(p<0.05). Female subjects felt more sufficient about the foods provided. Categories for the sufficiency of the food amount had higher ratios in lower grade subjects indicating some necessities of adjustments for the amount of food between the higher and lower grade subjects(p.0.05). About $68\%$ of the subjects drank milk after the 1 st class. The greatest effect of school lunch program was to provide subjects various new foods, well-balanced diets and finishing the supplied foods up. The school lunch had good effects on the food preferences of the elementary school students indicating the importance of the program.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.631-641
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• 2014

The purpose of this study was to investigate dining-out behavior at ethnic restaurants and its relationship with ethnic restaurant satisfaction based on the food-related lifestyle (FRL) of undergraduate students. A total 306 of questionnaires were analyzed using SPSS ver. 12.0 package. The data were analysed using frequency, chi-square, one-way ANOVA, factor analysis and multiple regression analysis. According to the results of factor analysis, the FRL of undergraduate students categorized into health factor, taste factor, convenience factor and ethnic restaurant satisfaction was influenced by four elements: service & hygiene, food quality & convenience, atmosphere & image and unique culture. In addition, visiting frequency and visiting motivation of all dining-out behaviors at ethnic restaurants were significantly different and the FRL groups had differences in the influence of food quality & convenience, atmosphere & image and unique culture. Futhermore, the health factor of FRL was influenced by all elements of ethnic restaurant satisfaction. The findings indicate that ethnic restaurant owners should provide food with healthy ingredients in addition to unique culture and atmosphere to customers.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.219-223
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• 2012

The purpose of this study was to investigate the body composition, biochemical parameters, and consumption of convenience foods according to leptin receptor polymorphism in university students. A survey was conducted on a total of 418 students - 271 males and 147 females. Based on a self-reporting method, questionnaires were administered for over 20 minutes, and leptin receptor and blood samples were analyzed. The genotype frequencies of leptin receptor polymorphism were Gln/Arg heterozygote (64.8%) and Gln/Gln homozygote (35.2%). Leptin polymormphism showed no significant association with biochemical parameters(ALT, cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol, and hemoglobin) and body composition. GG homozygote was associated with a higher risk of visceral fat obesity compared to those with GA heterozygote (odd ratio 1.758, 95% confidence intervals 0.812~3.803). Leptin polymorphism appeared to be a genetic risk factor for visceral fat obesity. This study suggests that leptin polymorphism has a causative role to body fat distribution in Korean.

• Journal of the Korean Society of Food Culture
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• v.21 no.2
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.