• 한국식품위생안전성학회지
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• 제21권1호
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• pp.31-35
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• 2006

본 연구에서는 천마추출물을 이용하여 건강음료를 제조하고 그 품질특성을 조사하였다. 천마 음료의 개발을 위한 관능검사 결과 추출물의 첨가량이 50%일 때 색상, 향, 맛, 전반적기호도 등이 가장 양호한 것으로 나타났다. 또한 올리고당의 첨가량은 10%, 구연산은 0.02%, 사과즙은 7%, 증류수는 32.98%가 가장 적합한 것으로 나타났다. 최종 조합비로 제조한 천마 음료의 당도 및 pH는 각각 16.97, 4.27이었으며 색도는 L값 50.72, a값 25.16, b값 13.85이었다. 천마 음료의 유리당은 glucose(3417.72 mg/100g), fructose(2215.68 mg/100g), sucrose(1615.68 mg/100g) 순이었으며 유기산은 malic acid(472.60 mg/100g), citric acid(290.27 mg/100g), succinic acid(276.63 mg/100g), fumaric acid(1.73 mg/100g) 순으로 나타났다.

• 한국조리학회지
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• 제10권1호
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• pp.32-45
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• 2004

This study is about choice attribution of customers make in food and beverage events. The researcher provided practical plans to uplift food-related enterprises and activate management through surveys and positive analyses, targeting customers who use food services. First of all, all event plans must include customer demands, social changes, special qualities of the business, and market research. Second, low demand season must be customers will be induced to the events. Third, prediction for market variable and solutions must be thoroughly examined and plans should look into the future to maintain a long period of time. Fourth, sufficient communication between planners and employees should be made before the event starts, so that food and beverage businesses can gain trust and quality of event services.Fifth, immaterial service and visible goods/menus in business of food and beverage events must be closely matched. Sixth, menus introducing a variety of merchandise, quality of nutrition and health of the business should be developed. Also, events from countries(regions) should be hold to create a market of cultural exchange. Seventh, for hereafter event plans, feedbacks are needed concerning customers needs and demands through customer care, after the food and beverage events. Eight, faculty management for convenience, kindness, safety, and life preserver accommodations in parking areas must be made, as automobiles are necessaries for people in Mycar era. The ninth, off-line and on-line care through on-line business construction and production of homepage must be done, due to the fact that even the well-made events are bound to fail if they are not delivered to the customers.

• 한국조리학회지
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• 제22권5호
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• pp.277-294
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• 2016

본 연구의 호텔 식음료서비스 품질과 고객만족 및 브랜드 애호도 관계를 실증 분석하였다. 본 연구의 대상은 서울시내 특1급 호텔을 이용하는 소비자를 대상으로 설문조사를 실시하였다. 총 300부를 배부하여 265부를 회수하고, 불성실 답변 5부를 제외한 260부를 연구 분석에 사용하였다. 연구 결과는 다음과 같다. 호텔 식음료 서비스 품질은 종사원 서비스, 시설, 편의성, 탁월성의 4개 요인으로 구성되었으며, 가설 1은 호텔 식음료영업장의 서비스품질 요인이 고객만족에 정(+)의 영향을 미치는 것으로 나타났다. 가설 2는 종사원서비스, 시설이 기각됨에 따라 부분 채택되었다. 가설 3은 고객만족이 브랜드 애호도에 정(+)의 영향을 미치는 것으로 나타났다. 따라서 유의한 결과를 토대로 관리 강화를 통한 지속 가능한 경영을 통해 더욱 심화되는 경쟁 환경 속에서 경쟁력을 확보할 것으로 사료된다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.187-202
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality.

• 한국조리학회지
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• 제15권2호
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• pp.205-218
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• 2009

본 연구의 목적은 서비스를 지향하는 호텔에서 식음료 부서의 서비스 품질이 조직 가치에 어떠한 영향을 미치는지, 조직 가치는 업무 성과에 어떠한 영향을 미치는지, 서비스 품질과 조직 가치 및 업무 성과 간에는 어떠한 인과관계가 있는지를 분석하여 서비스 개선을 통한 영업활성화에 보탬이 되고자 한다. 조사 대상과 기간은 서울시내 특1급 호텔 레스토랑에서 근무하고 있는 정직원으로 2009년 1월 10일부터 2009년 1월 22일까지 조사를 하였다. 수집된 자료는 SPSS 12.0 통계 프로그램을 이용하여 빈도분석, 신뢰도분석, 요인분석, 다중회귀분석, 경로분석을 실시하였다. 연구의 결과는 첫째, 호텔 식음료 부서의 서비스 품질은 조직 가치에 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 조직 가치는 업무 성과에 정(+)의 영향을 미치는 것으로 나타났다. 서비스 품질은 업무 성과에 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 서비스 품질과 조직 가치 및 업무 성과 간의 인과관계에서는 서비스 품질이 업무 성과에 직접적으로 영향을 미치며, 간접적으로 서비스 품질이 조직 가치를 통하여 업무 성과에 영향을 미치는 것으로 나타났다. 이러한 결과를 통해 호텔 경영자와 식음료 부서의 관리자 및 종사원은 서비스 품질의 중요성을 인식하고 업무를 수행하여야 하겠다.

• Journal of Nutrition and Health
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• 제46권1호
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• pp.34-49
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• 2013

The purpose of this study was to evaluate nutrition intake and diet quality according to beverage consumption status in elementary school students (ESS = 317), middle-school students (MSS = 431), and high-school students (HSS = 373). We analyzed data from the combined 2007-2008 Korean National Health and Nutrition Examination Survey (KNHANES). Subjects were divided into two groups, the non-beverage group and the beverage intake group according to beverage intake from drink types (fruit-vegetable drinks, carbonated drinks, and dairy drinks). Intake of dairy drinks was significantly lower in the carbonated drinks intake (CDI) group, compared with the non-CDI group in the MSS group. Intake of vitamin C was significantly higher in the fruit-vegetable drinks intake (FVDI) group, compared with the non-FVDI group. Intake of Ca and P was significantly lower in the CDI group, compared with the non-CDI group. Intake of vitamin B2, Ca, and P was significantly higher in the dairy drinks intake (DDI) group, compared with the non-DDI group. The mean adequacy ratio (MAR) of the FVDI group and the DDI group was significantly higher than those of the non-FVDI and non-DDI group. In diet quality, nutrients less than 1 on the index of nutritional quality (INQ) were significantly higher in the CDI group, compared with the non-CDI group. In conclusion, consumption of carbonated drinks dropped the diet quality however, consumption of fruit-vegetable drinks and dairy drinks improved the diet quality of micronutrients. Therefore, a well-planned diet must be used for replacement of nutrients lost from excessive intake of carbonated beverages during a time in life when growth is especially prominent.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권2호
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• pp.11-25
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• 2002

The purpose of this study was conducted to provide the useful information to get the best location when developing new stores in restaurant business. The results of this study show that the international airport's store provides better service quality in most service quality factors than other locations' stores. However, the three city stores perform better service quality in the store's atmosphere than the airport's store. These results means that these stores' customers who are younger than the airport's customers consider the shop's atmosphere more important than other service quality factors.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권2호
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• pp.17-22
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• 2003

Although researchers have, during the past decade, become increasingly interested in customer satisfaction customer reaction, and service quality issues, very little of research has devoted to the family restaurant. Family restaurant industry is among the fastest growing sectors of the tourism market. This paper discusses the importance of the family restaurant product and service quality, and presents the relationship among service quality, customer satisfaction, and customer reaction. The literature supports the value of family restaurant's service quality and relation between service quality and customer reaction. Exploratory study examined customer's satisfaction with service quality components and customer's reaction with satisfaction. The survey was conducted in four phases; service quality, customer reaction(satisfaction, repurchase intention, and word of mouth), restaurant information, general profile of customer. The results of the study show that service quality(product's quality, physical character) provided family restaurant customer with the overall satisfaction, and service quality affected on customer reaction(repurchase intention, positive word of mouth). Also overall satisfaction affected on repurchase intention and positive word of mouth.

• 대한지역사회영양학회지
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• 제26권5호
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• pp.350-362
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• 2021

Objectives: This study investigated an association between sugar-sweetened beverage (SSB) intake and the dietary quality of adults in Deagu, Korea. Methods: A questionnaire survey was conducted in 1,022 adults aged 19 ~ 49 years (502 men and 520 women) in the Deagu area of Korea. Daily intake of SSB was obtained by the food frequency questionnaire, and the dietary quality was assessed using the nutrition quotient (NQ) for Korean adults. Multiple logistic regression analysis was used to estimate the association between dietary quality and daily intake of SSB in adults. Results: Daily intake of SSB was 463.6 mL/d for total subjects, and the highest intakes were sweetened coffees (192.7 mL/d), followed by carbonated drinks (77.1 mL/d). Higher intake of SSB was associated with higher intake frequency of fast food or sweet and greasy bread, processed beverage, ramyon, eating out or delivery food and night snack, and also associated with lower frequency of water, breakfast intake and nutrition label checking in men or women. Men and women who had a higher intake SSB had significantly greater odds for being in the low grade of NQ (P for trend = 0.0006 for men, P for trend = 0.0007 for women), especially in the moderation factor (P for trend < 0.0001 for men and women). Conclusions: This study showed that high SSB intake was significantly associated with low dietary quality among adults. These study results suggest that nutrition education programs and guidelines should be provided to adults for improving their consumption of SSB and related diets.

• 한국콘텐츠학회논문지
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• 제19권6호
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• pp.368-378
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• 2019

본 연구는 식음료축제의 대표 지역축제인 '2018 대구치맥페스티벌'에 참가한 방문객의 축제속성을 규명하고, 축제속성 요인과 항목들의 중요도와 성취도의 차이를 알아보고자 하였다. 또한 IPA를 활용해 식음료 축제속성의 중요도와 성취도를 동시에 분석함으로써 학문적 및 실무적 개선점 및 시사점을 제시하고자 하였다. '2018 대구치맥페스티벌' 방문객의 식음료 축제속성 요인분석 결과, '위생적 환경', '음식맛과 다양성', '음식품질과 부가서비스', '음식구매편리성' 등 4개의 차원과 22개 항목으로 나타났으며, 실증분석을 통한 연구 결과는 다음과 같다. 첫째, 식음료 축제속성의 22개 항목별 중요도와 성취도의 차이를 알아본 결과, 22개의 축제속성 중 21개의 축제속성 항목에서 중요도와 성취도 간에 통계적으로 유의한 차이를 보였으며, 모든 항목에서 성취도가 중요도보다 높게 나타났다. 둘째, '2018 대구치맥페스티벌' IPA를 실시한 결과, I사분면(유지영역)에서는 4개의 요인 중 '음식구매편리성'과 '음식맛과 다양성' 요인과 이와 연관된 8항목이 포함되어 지속적으로 유지할 축제속성으로 나타났다. II사분면은 "이색적인음식", "음식/음료의 적당한 조리시간" 2항목이 포함되어 더욱 집중해서 성취도를 높일 필요가 있는 것으로 나타났다. 마지막으로, III사분면은 '음식품질과 부가서비스' 요인과 이와 연관된 9항목이 포함되었으며, IV사분면은 '위생적 환경' 요인과 이와 연관된 3개 항목이 포함되었으므로, 중요도가 낮은 속성들은 중요도 인식을 높이고, 성공된 축제를 위해서 성취도 또한 높일 필요가 있을 것이다. 본 연구결과는 앞으로 지역사회의 식음료 축제가 차별화된 지속가능한 경쟁력을 갖춘 축제로 거듭나기 위한 마케팅 자료로 활용될 수 있을 것이다.