• Agribusiness and Information Management
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• 제1권2호
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• pp.81-94
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• 2009

Recently, social network service is developing rapidly as technology changes with new mobile dimensions and features creating positive opportunities and benefits to all users and companies. Social network services are allowing companies to expand their businesses and brands by utilizing it as a marketing tool to reach customers. This research is intended to identify major online social network services and their trends while enhancing the understanding of food service business expansion through social networking.

• 한국식품영양학회지
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• 제32권4호
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• pp.335-341
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• 2019

Beta-carotene is the most prominent member of the group of carotenoids, natural colorants that occur in the human diet. Beta-carotene is also an effective source of vitamin A in both conventional foods and vitamin supplements, and it's generally safe. In this study, we explored the beta-carotene contents in agricultural products widely and specifically grown in Korea. The beta-carotene contents were ranging from 223 to $27,908{\mu}g/100g$ in leaves, and 0 to $7,588{\mu}g/100g$ in vegetables. In leaves and vegetables, the amount of beta-carotene was the highest in green tea powder ($27,908{\mu}g/100g$), followed by pepper ($7,588{\mu}g/100g$). In fruits, the beta-carotene content was found to range from $0{\mu}g/1,011g$ to maximum of $293.66{\mu}g/100g$(plumcot). However, there beta-carotene was not detected in strawberry. In the case of cereals and specialty crops, the beta-carotene contents were $326{\mu}g/100g$ for non-glutinous rice, $313{\mu}g/100g$ for glutinous rice, $57{\mu}g/100g$ for amaranth and $15{\mu}g/100g$ for pine nut, respectively. However, the beta-carotene content was not detected in other samples. This study revealed the presence of beta-carotene content in agricultural products specifically grown in Korea for nutritional information and food composition database.

• 한국식품영양학회지
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• 제24권1호
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• pp.54-64
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• 2011

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.

• 한국식품영양학회지
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• 제26권2호
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• pp.266-272
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• 2013

This study investigated the quality characteristics of black soybean paste(Daemacjang) with black soybean content and salt concentration. The total acidity increased as the pH decreased during fermentation period. The amino-type nitrogen content of all samples increased significantly during fermentation time. Total cell counts was not significantly different during fermentation, and mold counts decreased at 3 log cycles. The cell counts of lactic acid bacteria decreased approximately 2 to 3 log cycles in 10% salt concentration (treat B and C), and were not detected in treat A and D. Total polyphenol contents of treat A, B, and C were 42.77%, 52.99% and 52.95% during fermentation up to 70days, respectively, which was higher than D (39.86%). In a sensory evaluation, treat B showed the highest scores for overall acceptability.

• 한국직업건강간호학회지
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• 제19권1호
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• pp.97-104
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• 2010

Purpose: The purpose of this study was to determine factors that affect satisfaction of the hospital services among injured workers. Methods: The subjects of this study were 532 injured workers. The questionnaires were selected as literature suggested for explaining satisfaction of the hospital services, general characteristics of injured workers, characteristics of the hospital services. The data were analyzed with descriptive statistics, t-test, ANOVA, multiple regression analysis by SPSS 19.0. Results: There were significant differences in satisfaction scores, depending on the types of disease, health status and possibility to return to work among the injured workers. Also, there were significant differences in satisfaction scores, in terms of medical facilities, food service, specialization of doctors and nurses, cleanliness of hospital, convenience of hospital teaching and counselling of doctors and nurses, supporting workers' compensation process, counselling of workers' compensation and unfair treatment. In the results of the standard multiple regression analysis, food service, medical facilities, specialization of doctors and nurses, health status and hospital cleanliness were significant factors for satisfaction scores of the hospital services. Conclusion: It is necessary to promote food service, medical facilities, specialization of doctors and nurses, hospital cleanliness, health status of injured workers for developing hospital services.

• 벤처창업연구
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• 제14권3호
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• pp.141-151
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• 2019

본 연구는 외식 프랜차이즈 가맹본부의 지원서비스와 재계약 의도 간의 관계품질이 매개역할을 하는지와 이들 변수 간에 유의한 영향을 줄 수 있는지를 검증하였다. 이러한 연구를 위하여 가맹본부의 지원서비스를 개점 전 지원서비스와 개점 후 지원서비스로 구분하였으며, 관계품질을 만족, 신뢰, 몰입으로 세분화하고 재계약 의도를 성과변수로 이용하였다. 이들 간의 관계분석을 위하여 구조방정식모형을 이용하였다. 본 연구의 가설 검정 결과는 다음과 같이 요약될 수 있다. 첫째, 가설(HI)은 외식 프랜차이즈 가맹본부의 개점 전 지원서비스는 관계품질(신뢰, 몰입)에 정(+)의 영향을 미치는 것으로 나타났다. 즉, 외식 프랜차이즈 가맹본부의 개점 전 지원서비스가 강화될수록 더 나은 관계품질을 기대할 수 있다고 해석된다. 특히 개점 전 지원서비스가 개점 후 지원서비스에 비해서 큰 영향을 미치고 있는 것으로 분석되었다. 둘째, 가설(HII)은 관계품질(만족, 신뢰, 몰입)은 재계약 의도에 정(+)의 영향을 미치는 것으로 나타났다. 특히 가맹본부와 가맹점 간의 신뢰가 중요한 긍정적인 요인으로 작용하는 것으로 분석되었다. 셋째, 가설(HIII)은 가맹본부 지원서비스와 재계약 의도 간에 관계품질이 부분매개역할을 하는 것으로 나타났다. 즉, 가맹본부의 지원서비스가 재계약 의도에 직접적으로 미치는 영향은 통계적으로 유의하지 않았으며 관계품질의 매개변수 중에서 신뢰에 의한 정보교류 및 상호소통이 영향을 미치는 것으로 분석되어 가맹본부와 가맹점 간의 관계품질(신뢰, 몰입)의 중요성이 입증되었다. 본 연구 결과, 외식 프랜차이즈 가맹본부가 가맹점에 대한 관계품질을 어떻게 적극적으로 대처하는 정도에 따라 재계약 의도에 영향을 미치는 것으로 확인되었다. 이러한 연구결과에 대한 실천은 상호 소통을 통한 가맹본부의 적극적인 프로그램개발 및 개선을 통해서 이루어질 수 있으며, 정부의 프랜차이즈 환경 및 제도(정책)의 개선이 바람직한 방향으로 외식 프랜차이즈가 성장할 수 있을 것으로 판단된다.

• 한국정보시스템학회지:정보시스템연구
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• 제30권2호
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• pp.215-241
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• 2021

Purpose The purpose of this study is to analyze the impact of perceived value on the intention of continuous use of food delivery app services form the perspective of restaurant owners. We adopt the value-based acceptance model (VAM) in order to derive influential factors (i.e., perceived benefits and perceived sacrifices) that affect perceived value, which in turn leads to the continuous use of food delivery app services. In addition, the moderating role of restaurant type in the relationship between perceived benefits/sacrifices and perceived value. Design/methodology/approach An online survey was conducted on restaurant owners who are using domestic food delivery app services. Samples were collected using the quota sampling method in accordance with the current market share of food delivery app services. A total of 235 participants (restaurant owners) were identified as a valid sample and used for the final analysis. Findings Research findings of the study are as follows. First, sales increase and operational effort decrease among perceived benefits had a significant positive impact on perceived value. Second, perceived cost among perceived sacrifices had a significant negative impact on perceived value. Third, perceived value had a significant positive effect on the intention of continuous use. Finally, the moderating role of restaurant type was found only in the effect of operational effort decrease on perceived value.

• 한국식생활문화학회지
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• 제33권5호
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• pp.437-443
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• 2018

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

• 무역학회지
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• 제44권6호
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• pp.151-168
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• 2019

This study aims to investigate the determinants that can influence customer satisfaction and loyalty. Compared to some of the determinants that have been investigated by other scholars before, this study also includes a new approach to mobile food-ordering that has only appeared within the Chinese fast-food industry in recent years. It is very important to test if the convenience of mobile ordering services can influence customer satisfaction, as more and more customers are using mobile apps to order food, especially in the 4th Industrial Revolution Era. Research data mostly was collected from customers who visited one of five famous Western fast-food restaurants (KFC, McDonald's, Pizza Hut, Subway, and Burger King) in China. The results show that not only price, service quality, food quality, and the physical environment can significantly affect customer satisfaction but also the convenience of mobile ordering services, a new determinant accompanied by the fast development of IoT technology.

• 한국식품영양학회지
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• 제26권4호
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.