• Korean Journal of Organic Agriculture
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• v.21 no.4
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• pp.589-600
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• 2013

The Purpose of this paper is to analysis on consumer's purchasing behavior and intention of local food. To analysis consumer's purchasing behavior, a series of homemaker surveys were conducted. The sample size of the survey is 416 respectively. As a survey result, consumer's purchasing behavior shows that purchasing ratio of local food and buying place is various type. By decision tree model analysis showed that consumer's purchasing intention is enough to establishing local food system in region. Therefore, strategies for regional consumption are needed expression of the place city and county of origin, diversification of purchasing item and buying area, and sustainable improvement for safety and trust on local food.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.105-115
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• 2009

This study was conducted to investigate food purchasing management and the perception of school dietitians regarding food quality standards in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total 205 dietitians and then evaluated using SPSS v. 11.5. The results are summarized as follows. Among the 205 school foodservice systems evaluated, 63.4% used a conventional system, while 36.6% were operated in a commissary manner. In addition, 64.9% of the schools had a menu cycle of 1 week (p<0.05) and 72.2% of the dietitians were responsible for the entire purchasing process (p<0.05). Moreover, a dietitian, school staff, foodservice staff, and parents participated in receiving and inspection of the food at 95.6% of the schools. Additionally, wholesalers and informal purchasing were preferred for purchasing food supplies. Moreover, 33.3% of dietitians in the commissary systems responded that they made Kimchi themselves instead of purchasing it (p<0.01). When the dietician's perception of food quality was evaluated, the average score was 3.33 based on a 5-point scale, although the scores differed significantly between dieticians working in conventional systems and those working in commissary systems (p<0.05). The scores for the quality standards related to the GMO agricultural and pesticide residues were the lowest. These findings indicate that it is necessary to develop standardized food quality and purchasing criteria and to provide education regarding these criteria to school dietitians to enable them to improve their knowledge regarding food quality standards and to implement effective purchasing programs.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.46-57
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• 2012

This study aims to analyze how the perception of a food purchasing system affects non-financial performance and job satisfaction among the kitchen employees of contract foodservice companies in Taegu Gyeongbuk area. By a convenience method, 197 copies(85%) out of 230 copies of the questionnaire were used for analysis. For data processing, the SPSS WIN Version 14.0 statistical package program was used and the frequency analysis reliability analysis, factor analysis were conducted so the hypothesis was verified through the multiple regression analysis. The results are as follows: First, the perception of a food purchasing system affected job satisfaction as a whole, which was significant in food ingredients management factors of sub-hypothesis1-2. Second, the perception of a food purchasing system affected non-financial management performance, which was significant in food ingredients management factors of sub-hypothesis2-2, and food ingredients supply and demand factors of sub-hypothesis2-3. Third, job satisfaction affected non-financial management performance of a company as suggested by hypothesis 3. From these results, it was found that kitchen employees' perception of a food purchasing system can induce their positive attitude, which exerts positive effects on business performance.

• Korean Journal of Agricultural Science
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• v.51 no.3
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• pp.399-412
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• 2024

This study aimed to analyze consumers' behaviors and reactions to the use-by date labeling system and provide policy implications for its efficient implementation, by utilizing 213 consumers data conducted via an Internet survey using the Google online form. We refer "pure consumption date" as the period that have passed sell-by date yet have not passed use-by date. Consumers' willingness to accept (WTA) for pure consumption date food was surveyed, which means the discount ratio of pure consumption date food compared to the original price by sell-by date. Setting the expected effects of use-by date labeling system as five: food waste reduction (waste), food purchasing cost reduction (cost), and international standardization (standard), etc., Tobit regression result showed waste had the greatest (negative) impact on consumer's WTA, while cost and standard had positive impact on consumer's WTA. The logistic regression result revealed that consumers trying to reduce grocery costs have higher probability to purchase use-by date labeling food, and further expect higher WTA. Also consumers valuing the importance of environmental protection or food quality are more likely to purchase use-by date food. Conversely consumers valuing food safety importance tend to have negative impact on purchasing use-by date food, hence expect higher WTA. It is noteworthy that consumers valuing the importance of promoting the use-by date labeling system have significantly higher probability of purchasing use-by date food. Additionally, consumers' WTA averaged 54.3%, implying that consumers are willing to purchase use-by date food when it is discounted more than 54.3% from the original price, where women expect higher WTA, the aged over 60 expect higher WTA, furthermore single-parent households expect 21.3% higher than the average WTA. However, old-aged, unmarried women, higher educated and higher income groups were negative in purchasing use-by date food. These results suggest that customized sales policy and effective promotion strategies reflecting socio-demographic characteristics of consumers would be necessary to achieve effective implementation of the newly introduced system.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.167-175
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• 2007

This study was to investigate purchase of women for commercial kimchi. Survey was carried out by questionnaire method that is target on 322 female over 20 age in Seoul area. The results of the study was that the way they get kimchi of women answered that they make it by themselves(63.3%). The reason of purchasing is they do not have enough time to make it at their home(43.8%) and its good taste(56.8%) result in their purchase. In the degree of preference about package material, prefer polyethylene(39.6%). Also respondents prefer purchasing poggi kimchi(63.4%) among other different types of kimchi. The promotion facts of purchasing commercial kimchi shows a high score in cold chain system package and specific kimchi development.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.429-439
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• 2010

The objective of this study is to show how much it could impact improvement expectation by adopting E-procurement system. Based on literature review, the following hypotheses were proposed: H1; The level of perception for adopting E-procurement system will be different by hotel's grade, the number of hotel rooms, types of Management, the number of employees. H2; Perception for adopting E-procurement system will influence improvement expectation of food material purchasing, beverage material purchasing, Room guest supplies & cleaning supplies, general material purchasing. H2-1, H2-2, H2-3, H2-4; Perception for adopting E-procurement system will differently influence improvement expectation of food material purchasing, beverage material purchasing, Room guest supplies & cleaning supplies, general material purchasing by job level and job performance. As a result, perception for adopting E-procurement system is in proportion to improvement expectation of purchasing and hypotheses related with job level and job performance which are moderating variables were accepted partially.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.952-961
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• 2016

The objective of this study is to examine the effects of consumer beliefs regarding three food certifications on their behavioral intention and the behavioral intention biases to purchase (purchasing intention biases) certified agricultural products as predicted by a subjective probability model. The food certifications used for this study are 'Organic food', 'Traceability system of food products,' and 'Hazard Analysis Critical Control Point (HACCP)'. Tofu (bean curd) was selected as being representative of agricultural food products, for the purposes of this study. In 2016, we surveyed 243 consumers regarding the strength of their belief regarding their prior beliefs relative to each certification, as well as the strength of their intention to purchase certified tofu based on their belief strengths for this study. The study resulted in the following findings: Firstly, consumers hold more than two different prior beliefs for each of the three certifications included in this study. Consumers' prior beliefs regarding these certifications have an impact on their consideration as to whether they plan to buy those certified agricultural products. Secondly, consumers try to persuade themselves to ensure that their particular belief about the product's certification could lead to a purchasing decision regarding that agricultural product.

• Culinary science and hospitality research
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• v.4
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• pp.295-315
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• 1998

This paper attempts to examine the degree of chef's satisfaction on food purchasing in 5-star hotel in Seoul. Nowadays, hotel industry in Korea is becoming more and more competitive and the hotel products higher education. Among a range of divisions in deluxe hotel in Seoul, in particular, a F&B division has been more profitable than the others. It is widely accepted that the proportion of revenue obtained from F&B sales is higher than that of revenue from room sales. However, under the IMF intervention, hotels in Korea trend to depend on room sales rather than F&B sales in terms of profit. In such a environment, it is essential that F&B division should carefully seek for an appropriate purchasing procedure which will affect an organizational structure and allow the company to fulfill its goals. Moreover, it is timely their performance and quality of services through ideal food purchasing procedure. In this paper, the author uses a survey technique distributed to approximately 200 chefs who work at 5-stars hotel in Seoul. The author expects that this paper will contribute to the researchers or practitioners who might need a reference on the food purchasing system.

• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.3
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• pp.543-552
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• 1998

A sruvey was conducted to investigate the consumer perception of farm products and processed foods, and to figure out the future direction of food supply system to satisfy the consumer need. From the citizens in Taegu area, 532 housewives were selected as sample subjects by stratified random sam-pling procedure. The main criteria of consumers for purchasing farm products was quality and the main reason for purchasing imported products was cheap price(48.9%). Most of consumers(87%) thought that food safety of farm products was not belong to safe level. Consumers(79.7%) perceived that the labeling system for the place of origin and for the quality are necessary, but they did not have confidence in the current label. Nearly all the subjects(93.6%) were concerned about the hazardness of residual chemicals of imported products, desired the rigorous inspection system for imported products. Consumers in Taegu area had confidence in processed foods in the following order; farmerbrand-product(0.9%), government-authorized farm product(30.0%) and agricultural cooperative association product(26.4%). However, only 73.6% of the consumers had the experience to purchase farmers' processed foods. As a conclusion, it appeared that nutrition education for consumers on food-decision making is strongly required for the substantial segment of population who are still ignorant of safety of imported product and food distribution system.