• Journal of Korean Society of Industrial and Systems Engineering
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• 제45권4호
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• pp.79-85
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• 2022

Various non-face-to-face services are being activated due to the influence of the Corona 19 virus around the world. However, unlike the rapid development of delivery services, social awareness of delivery services is causing many problems. Therefore, in this study, we analyze the quality attributes of delivery services from the consumer's point of view, and based on the results, we try to derive a direction for service improvement. In this study, quality factors were established through interviews and surveys with actual consumers, and quality attributes were classified through the Kano model and Timko's customer satisfaction coefficient. "Attractive" is ('Ease of ordering, Accurate delivery to the designated place'), "One Dimensional" is ('Variety of payment methods, Accurate delivery on time, Accurate delivery of ordered food, Degree of non-deformation of packaging conditions, etc., Convenience of use time'), "Must be" is ('Kindness of the delivery person'), "Reverse" is ('provision of services, service response to order discrepancies'). This study has academic significance in that it compensated for the disadvantage of not being able to interpret the mathematical meaning of the Kano model with Teamco's customer satisfaction coefficient. It also has practical implications in that it provides an indirect clue to future improvement directions.

• Culinary science and hospitality research
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• 제23권1호
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• pp.37-47
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• 2017

The number of delivery app users and their social impact have increased along with the number smartphone users. Accordingly, the present study attempted to suggest a method to improve the service quality of delivery apps for relevant businesses and researchers by determining the influences of delivery app usage factors on customer satisfaction and reuse intention. The present study distributed and collected questionnaires through on- and offline surveys targeting males and females in their 20s in the Daejeon area. The results of the regression analysis showed that the influence of delivery app usage factors on customer satisfaction was 43.8%, and informativeness, payment and safety, usefulness, and convenience were found to influence the increased satisfaction with the delivery apps. The influence of delivery app usage factors on customers' reuse intention was 37.3%, and among the four usage factors, informativeness and payment and safety were found to be the main factors for increasing the reuse intention. As providing more accurate information is a means to increase customer satisfaction and reuse intention by improving the service quality of the delivery apps, new menus and prices should be rapidly updated.

• Journal of Distribution Science
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• 제18권4호
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• pp.5-12
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• 2020

The Purpose: This study aims to identify the characteristics of customer satisfaction of the restaurants delivery applications that is increasing globally, especially in Korea. Due to demographic changes, social trends and the development of food science, customers no longer want to visit restaurants. This represents an important change in the restaurant business, and related research is also very urgent. Research design, data, and methodology: With 296 surveyed questionnaire, the study analyzed to verify the validity and reliability of measured variables in Korea. And structural equation model was used for hypotheses test of the research. Results: The result showed that consumers' usefulness, mobility, and reliability influenced on satisfaction. Specifically, mobility and reliability influencing the satisfaction and loyalty as well. And significant impact of satisfaction and loyalty are also corroborated. However, the path from informative to both satisfaction and loyalty was not statistically significant. This means food application developers should no longer focus on providing too many information, instead, concentrate on improving mobility and trust of mobile applications. Conclusions: This study analyzed the influence of attributes of food delivery applications on satisfaction and loyalty, and suggested crucial strategic implications of delivery marketing companies involved in the implementation of mobile application developers.

• Korean Journal of Community Nutrition
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• 제10권3호
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• pp.331-340
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• 2005

The purpose of this study was to provide basic data to improve college food service satisfaction with sanitary, environment and service by comparing 2 contract-managed and 2 self-operated college food services in Daejeon and Chungnam area. According to the results, sanitation and environment satisfaction degrees of contract-managed college food services were higher than those of self-operated food services. The satisfaction degrees with service were also higher in contract-managed food services than self-operated food services except the category of quick food delivery. In all categories comprising the food service satisfaction, the satisfaction degrees were lower in female students than in male students. There were more negative self-perceived clinical symptoms in female students than male students. The higher the negative self-perceived clinical symptoms scores were, the lower the satisfaction degrees with food service were, which suggests that かe health state of students was one of the factors that influenced college food service satisfaction. There was no difference between contract-managed and self-operated food services in terms of satisfaction with overall food taste and overall satisfaction degree. The average satisfaction degree for the contractmanaged food services in terms of price relative to food quality was lower than that for self-operated food services. According to stepwise multiple regression analysis, 'overall food taste', 'price relative to quality', 'kindness of employees', 'coping with proposed opinions' and 'quicknless of food delivery' in decreasing order, were the most relatively important attributes for overall satisfaction. There should be further studies on important management factors to improve satisfaction with sanitary, environment and service by self-operated college food service.

• Korean Journal of Community Nutrition
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• 제14권2호
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• pp.206-215
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• 2009

The purpose of this study was to investigate the current status of foodservice management in organizations delivering meal boxes for low-income children during summer vacation. A survey was conducted with persons in charge of meal box production and service of these organizations via mail. Out of 114 questionnaires distributed nationwide, 100 were analyzed(87.8% analysis rate). Over half(53%) of the organizations delivered meal boxes consisting of rice and side dishes while the rest delivered side dishes only. About 81% of the organizations received KRW 3,000 per meal from their local governments and the rest received KRW 3,500. Only 28% of organizations had employed a dietitian. Over one-third(38%) of the respondents were unaware of the official nutritional standard of the foodservice program for low-income children during vacation. Most of the organizations(94%) had menu planned in advance. The average percentage of food cost was 84.1%. Over 40% of the organizations did not keep food samples for sanitation test(43%) and did not take any measures for keeping food temperature during delivery(45%). The organizations delivering rice and side dishes were more likely to be located in cities rather than rural areas and received higher reimbursement rate. The organizations receiving reimbursement of KRW 3,500 or hiring a dietitian were more likely to use standardized recipes, keep food samples for sanitation test, or take measures for keeping food temperature during delivery compared to the counterparts. Respondents reported that increasing reimbursement rate was the most necessary for improving the quality of meal box. This study results showed that the meal box delivery service for low-income children was not properly managed during the vacation, with regards to menu planning and food production. It is recommended that reimbursement rate for meal boxes should be adjusted depending on meal box types and local conditions.

• Food Science and Preservation
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• 제17권6호
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• pp.889-896
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• 2010

We evaluated the sanitation management practices in food delivery companies that supply food and food ingredients to school food-service establishments. We examined the practices 38 food delivery companies located in the Daegu and Gyeongbuk areas of Korea. Sanitation management practices were self-evaluated using a Likert 5-point scale. The total mean score for delivery company sanitation performance was 4.45. Scores for perceived sanitation management performance of the delivery companies were: food ingredient storage and management (4.47); delivery worker (4.47); and management of delivery van (4.38). The personal hygiene score was significantly higher than those of other sanitation inspection items evaluated (p<0.05). Delivery company managers believed that their sanitation management programs kept food hygienically and that the food was delivered to a high level of safety and at optimal quality. However, the managers thought that food quality standardization was needed to ensure transparency in delivery. Food delivery companies wish to obtain sanitation and supply certifications if they meet certain criteria.

• Journal of The Korea Institute of Healthcare Architecture
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• 제20권1호
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• pp.57-66
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• 2014

Purpose: Healthy and balanced meal is very important for the elderly to maintain the quality of life in community. Senior meal delivery system and congregate meal services have been played an important role to prevent premature institutionalization of the elderly. Food delivery system and lunch service spaces for the Korean elderly were mostly focused and limited on low-income family. The purpose of this study is to analyze community food services environments for the elderly in the UK, the U.S. and Japan for the possibility of applying those service spaces to Korean community. Methods: Lunch service spaces of these three countries were investigated by literature research and visiting of venues. Pilot study of the elderly meal services in Seoul was done for comparing environments and future research. Results: Lunch service spaces in three countries were mostly community based for accessibility and the types of management were various for the elderly to choose the most suitable services for them. The group dining spaces are usually small and designed to give de-institutional atmosphere. Implications: Food service environments for the elderly in Korea should develop more community based model of food delivery and congregate meal service spaces as well as more de-institutionalized design of those spaces.

• Journal of the FoodService Safety
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• 제4권2호
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• pp.48-54
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• 2023

The study explores the impact of nutritional information on calorie prediction and purchase intent. Administered through self-report questionnaires, the research employs two types of stimuli to assess the influence of nutritional information. Hamburger set images, with or without accompanying nutritional details, were randomly presented to simulate the prevalent mobile app environment for fast-food delivery. Respondents were tasked with predicting calorie content and indicating purchase intent on a Likert 7-point scale. Results show a significant difference in calorie prediction based on the presence of nutritional labeling. While consumers expect positive health effects by estimating more exact calorie information with nutritional labeling, it doesn't significantly influence purchase intent. The study also examines consumer awareness and preferences regarding nutritional labeling policies, emphasizing the need for education and promotion. Most participants recognize the necessity of mandatory nutritional labeling in fast-food establishments, especially through delivery applications, to support healthier choices and prevent obesity.

• The Journal of the Korea Contents Association
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• 제19권11호
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• pp.92-101
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• 2019

This study used the Q-method to derive the structure of subjective opinions and perceptions of university students about the behavior of food delivery agency service provided by staff not directly employed in restaurants. For this purpose, the Q factor analysis was performed using the PC QUANL program for the Q-sort, which consists of a statement card, a P-sample, and a classification process. The results were classified into three types. The factor names were set as the first type (N = 7): efficiency seeking type, the second type (N = 19): benefit seeking type, and the third type [(N = 6): cost-effectiveness seeking type. The characteristics of each type are Type 1:Types that recognize aspects that are efficient for both consumers and restaurants, Type 2: Types of recognizing aspects of being benefited from speed, convenience and benefit, Type 3: Although it contributes to labor cost savings, it appears to recognize price and quality aspects in the initial market, which is burdened by consumers. The purpose of this study is to derive the problems of food delivery agency service business according to the three types and to provide strategic implications for the development direction and improvement plan.

• The Korean Journal of Food And Nutrition
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• 제34권4호
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• pp.365-371
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• 2021

This study was conducted to understand the type of use and satisfaction of delivery food by Chinese and Korean students. In December 2019, Korean and Chinese students living in Gyeonggi Province were analyzed using SPSS. The average number of food deliveries was 1~2 times a month and used 30.7% of the Korean students and 21.8% of the Chinese students. As for how to order food for delivery, 62.2% of Korean college students took up mobile apps, and 49.0% of Chinese students took up mobile phones. In terms of satisfaction after using delivery food, Korean students scored 3.89 points for taste and 3.74 points for using a neat and convenient packaging container, while Chinese students showed the highest score of 3.69 points for past eating experiences and 3.65 points for taste. As for the factors influencing the satisfaction after using the delivered food, the food quality satisfaction (β=0.518) for Korean students and favorable menu factor (β=0.533) for Chinese students were found. Therefore, it is judged that it is necessary to continuously improve the quality, service, convenience and diversity of delivered food, and health and safety factors in order to improve the delivery patterns and satisfaction of college students.