• The Korean Journal of Food And Nutrition
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• v.34 no.6
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• pp.576-583
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• 2021

The purpose of this study was to estimate the influence of the determinants for home meal replacement (HMR) purchase frequency before and after COVID-19. Multinomial logistic regression was applied to the 2018~2020 Consumer Behavior Survey for Food data from the Korea Rural Economic Institute (KREI). Gender, age, number of households, monthly income, use of eating out, delivery and takeout order service, HMR food safety concern, the frequency of cooking at home, grocery shopping, and eating alone were applied as the explanatory variables to explain HMR purchase frequency. The results are as below. Compared to the previous year, the growth rate of HMR purchase frequency in 2020 was relatively high, indicating that the COVID-19 outbreak acted as a catalyst. Unlike in 2018 and 2019, there was no statistical difference in the HMR purchase frequency between single- and multi-person households in 2020, with indicating multi-person households began to emerge as one of the major HMR consumption groups. Unlike 2018, the 2020 HMR purchase frequency showed a statistically positive relationship with those of grocery shopping and eating alone. There was a positive relationship between the frequency of eating out/food delivery orders and HMR purchases. The more often cooking at home occurred, the less HMR food was purchased.

• International Journal of Advanced Culture Technology
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• v.9 no.4
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• pp.409-416
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• 2021

We are invented the movement composition technique that is to check the food adjacent-package status of the wireless-management movement monitoring level (WMMML) on the movement monitoring communication system. The movement monitoring level condition by the movement monitoring communication system is formatted with the adjacent-package system. As to inspection a wireless RFID of the wireless RFID, we are found of the movement value with wireless RFID by the adjacent upper take form. The concept of movement monitoring level is formatted the reference of wireless-management level for composition signal by the movement package communication system. Further symbolizing a food composition of the WMMML of the medium-minimum in terms of the adjacent-package communication system, and the movement wireless RFID package that was the movement value of the far composition of the Mo-MMCS-FA-_φMED-MIN with 5.80±1.20 units, that was the movement value of the convenient composition of the Mo-MMCS-CO-_φMED-MIN with 4.06±(-0.04) units, that was the movement value of the flank composition of the Mo-MMCS-MO-_φMED-MIN with 0.91±0.07 units, that was the movement value of the vicinage composition of the Mo-MMCS-VI-_φMED-MIN with 0.18±(-0.03) units. The adjacent package will be to look into at the food ability of the adjacent-package communication system with wireless RFID by the movement monitoring level on the WMMML that is supply the wireless communication by the movement monitoring level system. We will be possible to make effort of a communication system by the management signal and to put to use of the delivery data of RFID level by the delivery system.

• Journal of the Korean Society of Food Culture
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• v.15 no.4
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• pp.259-268
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• 2000

The purpose of this study was to describe the levels of market goods substitution of housework and find out the determinants on it in the domain of food among married female home-based workers. The data were collected from 169 married female home-based workers in Pusan and Kyungnam province, by self-administered questionnaires. Frequencies, percentiles, Cronbach's alpha, Pearson's correlations, and multiple regression were used to analyze the data. In the convenience foods, frozen foods had the highest substitution level, whereas prepared stew had the lowest. The substitution level of Korean traditional storage foods was the middle. And in dining-out service, the substitution level was mostly high: the level of delivery service was higher than that of dining-out. Compared to the previous research, these results showed that market goods substitution tended to increase, and its level in the domain of food will promote continually over time. The variables affecting the substitution level of convenience food were the number of family members, occupation, the existence of elderly/disabled person in the family, sex-role attitude, and weekly hours at home-based work. The substitution level of Korean traditional storage foods was influenced by sex-role attitude, occupation, education, monthly household income, and the existence of elderly/disabled person in the family. The significant variables affecting the substitution level of dining-out service were weekly hours at home-based work, the number of family members, occupation, monthly household income, education, and sex-role attitude.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• Transactions of the Korean Society of Automotive Engineers
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• v.21 no.4
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• pp.70-76
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• 2013

Because increased food delivery service and quick delivery service using motorcycle, registration numbers of motorcycles were sharply increased and it could contribute on worsening air quality. In this study, two models(50cc, 125cc) of motorcycle were tested by using three types of engine oil. Two motorcycles were tested with CVS-40 mode for emission characteristics such as CO, THC, NOx, Elemental Carbon(EC), Organic Carbon(OC), sulfate, soot and SOF(soluble organic fraction). Result of according to three types of lubricants which included phosphorus, sulfate ash impacted to particle matters so "C" lubricants is more higher PM than "A", "B" lubricants in this research.

• Journal of Environmental Impact Assessment
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• v.32 no.6
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• pp.533-544
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• 2023

The Ministry of Agriculture, Food and Rural Affairs has been promoting policies to strengthen the functions of rural centers (culture, welfare, economy, education, etc.) and to ensure that services from the centers are delivered to and connected to hinterland villages. For this policy purpose, the rural center revitalization project and the basic living base creation project within the rural development projects are being promoted. However, in the process of carrying out the actual project, as the focus is on strengthening the functions of rural centers, service delivery and connection with hinterland villages are not being actively promoted. therefore, in this study, we analyze the projects previously carried out in Jeoksang-myeon, Muju-gun and the regional status, analyze the reasons why hinterland village services were not connected and activated, and propose a direction for the second phase of the basic living base creation project to be carried out in the future. As a result of analyzing the reasons for the failure of hinterland village services to be activated, problems such as disadvantages in accessing services due to dispersed residence in rural areas and limitations in topographical structure, and the lack of a service delivery system to develop demand in hinterland areas were found to be problems. Improvement measures were derived as follows. First, it is a stepping stone construction plan proposed to overcome topographical limitations. Establish a stepping base that will function as a service intermediate terminal to ensure efficient service delivery. Second, for a rational decision-making structure, we proposed a plan for deploying communication channels that could closely collect local opinions by operating various small-scale communities along with the efficient composition of a resident committee that includes residents of the central and hinterland villages and various classes. Third, it is a virtuous cycle of local manpower training plans that train local residents into professional instructors. We aim to complete a sustainable, resident-led service supply system by nurturing the most important service deliverers, that is, activists, in service delivery.

• Journal of Nutrition and Health
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• v.31 no.9
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.199-205
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• 2018

This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.