• 대한지역사회영양학회지
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• 제5권4호
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• pp.662-671
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• 2000

The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $X^2$-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p < 0.001), 'discontent handling'(p < 0.001), and 'availability of new menus'(p < 0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores. (Korean J Community Nutrition 5(4) : 662~671,2000)

• 한국식품조리과학회지
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• 제10권3호
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

• 한국식생활문화학회지
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• 제23권3호
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• pp.388-396
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• 2008

This study examined the effects of Web ad components on customer attitude and purchasing decisions in 300 individuals who visited family restaurant Websites. The results are summarized as follows: First, Web ad components such as content, design, and interactivity had effects on the cognitive attitudes of the customers. And design, accessibility, and Web functionality had significant effects on the customers' emotional attitudes. In addition, content, navigation, and Web functionality had significant effects on the customers' behavioral attitudes. Lastly, the cognitive, emotional, and behavioral attitudes of the customers had significant effects on their purchases. From these results, design elements such as content, color, and menus, along with user interactivity for information are considered helpful components of a food service Web ad for customer cognition of the restaurant's information. In addition, aspects of Web functionality such as the food service's Web ad set-up, or the protection of personal information, the color design and menu, as well as accessibility for easy use, are all helpful in terms of gaining a customer attitude that is friendly and preferential towards a restaurant's menu items.

• 한국조리학회지
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• 제14권1호
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• pp.107-122
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• 2008

The purpose of this study is to analyze the effects of the presenting type of menu labels(regular/descriptive) and knowledge level(high/low) on the advertisement(Ad) comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. For that reasons, 157 university students who are majoring in food-service management or culinary arts were conveniently selected as sample for $2{\times}2$ factorial design. A final sample of 153 responses were deemed usable and then two-way ANOVA was used for statistical analysis. The findings are as follows. First, there were significant differences between the presenting types of menu labels and communication effects including the Ad comprehension, attitude toward the Ad, attitude toward the brand, purchase intentions. It can be known that descriptive menu labels showed higher communication effects than regular menu labels. Second, there were significant differences between the knowledge levels and communication effects including the Ad comprehension, attitude toward the Ad, and purchase intention but not in attitude toward the brand. It can be known that consumers with relatively high knowledge levels showed higher the Ad comprehension, attitude toward the Ad, purchase intention than consumers with low knowledge levels. The results of this study can be used as data for more effective menu marketing and basic of further empirical study for effectiveness of menu labels.

• 한국식품영양과학회지
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• 제46권2호
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• pp.259-266
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• 2017

본 연구는 경북지역 D 대학교 기숙사 급식소를 이용하는 고객들을 대상으로 2015년 12월 1일부터 8일간 설문조사를 통해 급식서비스 만족도가 고객충성도에 미치는 영향을 파악하고, 충성도에 따른 고객 분류를 통해 효과적인 마케팅 전략을 수립하고자 시도되었다. 조사대상자 학생 중 기숙사 급식소를 아침과 저녁 모두 이용하는 경우는 17.5%, 아침 또는 저녁 한 끼만 이용하는 경우는 48.8%, 거의 이용하지 않는 경우는 33.7%로 나타났다. 급식만족도의 전체 평균점수는 3.19/5.00점이며, 위생요인, 환경요인, 음식요인, 반응성요인, 메뉴요인 순으로 나타났다. 반응성요인은 남학생이 여학생보다 유의하게(P<0.01) 높았고 1학년이 4학년보다 유의하게(P<0.05) 높은 점수를 보였다. 기숙사 거주기간에서는 1년 미만 군이 2년 이상 군보다 전체 평균 점수가 유의하게(P<0.01) 높았다. 기숙사 급식소를 아침 또는 저녁만 이용하는 군과 아침과 저녁 모두 이용하는 군이 거의 이용하지 않는 군보다 위생요인을 제외한 모든 영역에서 유의적(P<0.001)으로 높았다. 기숙사 급식소에 대한 고객충성도 평균점수는 2.73/5.00점이며, 재방문 의도, 구전 의도, 전환하지 않을 의도의 순으로 나타났다. 재방문 의도는 남학생이 여학생보다 유의하게(P<0.05) 높았고, 구전 의도는 1학년이 2학년과 4학년보다 유의하게(P<0.05) 높은 점수를 보였다. 기숙사 거주기간 1년 미만 군이 2년 이상 군보다 전체 평균점수가 유의적(P<0.05)으로 높았다. 기숙사 급식소 이용 빈도에 따른 차이에서 아침과 저녁 모두 이용하는 군, 아침 또는 저녁만 이용하는 군, 거의 이용하지 않는 군의 순으로 전체 평균점수, 재방문 의도, 전환하지 않을 의도가 유의적인(P<0.001) 차이를 보였다. 급식서비스 만족도 요인인 음식, 환경, 메뉴, 위생, 반응성은 모두 재방문 의도, 구전의도와 양(+)의 유의적인(P<0.001) 상관관계를 보였으며, 급식서비스 만족도 요인 중 음식, 메뉴, 반응성 등 3가지가 전환하지 않을 의도와 양(+)의 유의적인(P<0.001) 상관관계를 보였다. 급식소 이용고객을 급식서비스 만족도와 충성도 고객군(충성 용병 인질 이탈고객)으로 분류한 결과, 충성고객군은 급식서비스 만족도에서는 위생요인이, 고객충성도에서는 재방문 의도와 구전 의도가 유의적(P<0.001)으로 높았고, 용병고객군과 인질고객군은 급식서비스 만족도에서 메뉴요인이 유의적(P<0.001)으로 낮았으며, 이탈고객군은 급식서비스 만족도 중 메뉴요인(P<0.001)이, 고객충성도에서는 구전 의도(P<0.01)가 유의적으로 가장 낮았다. 본 연구를 통해 효과적으로 대학교 기숙사 급식소의 고객만족도를 향상하기 위해서 각 고객군에 따른 차별화된 마케팅 전략 수립이 필요하다 보겠다.

• 한국조리학회지
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• 제15권1호
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• pp.225-239
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• 2009

본 연구는 대학생의 LOHAS 성향과 건강메뉴 추구가 건강식생활에 미치는 영향관계를 분석하였다. 로하스저널과 선행연구자에 의해 제시된 로하스성향, 건강메뉴추구, 건강식생활에 대한 주요변수를 토대로 대구 경북 소재 4년제 대학생을 대상으로 총 680부의 설문지를 배부하여 불성실한 응답 54부를 제외한 총 626부를 최종 분석에 사용하였으며, 연구 결과를 요약하면 다음과 같다. 첫째, 대학생의 로하스(LOHAS) 성향은 건강 메뉴에 영향을 미칠 것이라는 가설 1은 유의적인 정(+)의 영향을 미치는 것으로 나타났다. 그리고 로하스(LOHAS)의 차원인 '재활용성'은 '영양지향성'과 '가치지향성'에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났으나, 반면 '지속성'은 '영양지향성'과 '가치지향성'에 유의적인 정(+)의 영향을 미치지 않는 것으로 나타났다. 둘째, 로하스(LOHAS) 성향은 건강식행동에 영향을 미칠 것이라는 가설 2와 로하스 차원인 '재활용성'과 '지속성'은 건강식행동에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 건강메뉴는 건강식행동에 영향을 미칠 것이라는 가설 3과 건강메뉴의 차원인 '영양지향성'과 '가치지향성'은 건강식행동에 유의적인 수준에서 정(+)의 영향을 미치는 것으로 나타났다.

• 한국식품영양학회지
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• 제24권4호
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• pp.639-648
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• 2011

The purpose of this study was to investigate foodservice management practices in the child care centers and kindergartens. Interviews were held from May to July 2008 to understand the current situation concerning foodservices in Seoul and Gyeonggi provinces. Surveys were sent out from August 2008 to April 2009 to 1,478 child care centers and 299 kindergartens via the postal service. Among them, 203 child care centers(13.7%) and 64 kindergartens(21.4%) responded. One of the largest concerns while preparing the food was nutrition(68.7%, 69.8%, respectively) followed by sanitation(24.4%, 27.0%, respectively). The most frequently referred sources for planning the menu were the Seoul child care information center(55.4%) for child care centers and kindergarten related internet sites(39.0%) for the kindergartens. In general, the child care center principal was in charge of planning the menu(40.1%). Child care centers and kindergartens purchased ingredients mostly from large retailers(55.3% and 44.7%, respectively), whereas 46.0% and 56.3% of those did through foodservice suppliers. Dietitians were rarely employed at these facilities, and this may cause unprofessional foodservice management.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.605-615
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• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted), b) categorize KASO items by factor analysis and c) provide job information and job descriptions for dietitians in employee foodservices. The job analysis questionnaire was consisted of questions concerning the 134 KASO items. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(group A) and 250 dietitians who are employed in contracted foodservice companies(group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Through factor analysis, the 134 KASO items were regrouped into 6 categories :‘primary dietetic tasks concerning menu management and administrative work regarding merchants’, ‘primary dietetic tasks concerning procurement and purchasing of food and supplies and meal production and service control’, ‘primary dietetic tasks concerning facility, sanitation and safety control’, ‘secondary dietetic tasks concerning nutrition education and research’, ‘secondary dietetic tasks concerning foodservice operation management’and‘human attributes’. 2) Analysis of the total scores(average scores of degree of frequency, importance and entry requirements of KASO items within 6 categories), group A showed high priorities placed on‘human attributes’, ‘procurement and purchasing of food and supplies and meal production and service control’, ‘menu management and administrative work regarding merchants’, ‘whereas group B showed high priorities placed on’‘human attributes’, ‘foodservice operation management’. (Korean J Community Nutrition 2(4) : 605-615, 1997)

• 동아시아식생활학회지
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• 제13권5호
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• pp.362-370
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• 2003

This study was conducted to investigate the dietary behavior and utilization of university foodservice in Incheon area. Self administered questionnaires were collected from 305 students. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: Most students had poor dietary behavior, such as skipping meals. Only 21.4% of male students and 30% of female students responded to have breakfast regularly. About 60% of students were utilizing for lunch at the university foodservice and 3.9% of them for dinner, which mainly caused by the reasons “low price”, “time saving”, “near place”. In particular, only 21% of students used the university foodservice daily. More than 80% of students responded to have lunch at restaurants around campus when they did not have meals at the university foodservice. Reasons for not utilizing the university foodservice were responed as simple menus and tasteless, etc. Recommendations for the improvements of the university foodservice can be summarized as menu variation, emphasis on taste, reducing of noise, expending opening time, reducing waiting time, sanitation, change of old utensils and comfortable atmosphere of dining hall.

• Journal of Nutrition and Health
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• 제38권3호
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• pp.232-241
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• 2005

Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors of nutrients intakes in children. This study was performed to assess the kindergarten's meal service program (snack and lunch) and the consumption amount of lunch according to each dishes. Twenty four institutions that cared over one hundred children were observed at Seoul and Kyunggido area. Well-trained observers checked meal and snack serving activity and foodservice facilities by formal checklist. And using the weighing method assessed the consumption levels of food items at lunch. During 3 days, 30 children in each kindergarten were selected randomly according to age, observers measured serving and residual weight of each food. The data was compiles by performing ANOVA-test using SPSS WIN 10.0. The result were as follows: 1) Foodservice facilities in kindergarten was limited to provide qualified foodservice. $91.7\%$ of institution had kitchen, $41.7\%$ had dinning. The kitchen equipment possession rate was $12.5\%$ (oven), $30.8\%$ (heating cabinet), $58.3\%$ (refrigerator). The rate of using document about foodservice was used $83.3\%$ (menu list), $41.7\%$ (daily foodservice record), $25\%$ (standard recipe). $41.7\%$ of institution employed licensed dietitian. Only $41.7\%$ of subjects preserved meal after daily meal service. 2) Meal serving size was decided by teacher, $54.5\%$ at snack and $43\%$ at lunch and pre-divided individual portion type was $36.4\%$ at snack and $28.6\%$ at lunch. The rate of cleaning activity before meal was $72.2\%$ at snack, $90.5\%$ at lunch. And nutrition or sanitation education activity was more performed at lunch time, for examples brushing teeth activity was $12.5\%$ at snack $85.7\%$ at lunch. 3) The consumption amounts of plain cooked rice was $112.7{\pm}26.1{\cal}g$, cooked rice and cereal was $93.06{\pm}27.97{\cal}g$, curry rice was $208.35{\pm}64.84{\cal}g$ and the consumption amounts of these main dishes was significantly different by age (p < 0.001). The consumption amounts of soup was very different according to children's preference. The consumption amounts of seaweed soup was $120.18{\pm}82.13{\cal}g$, wild sesame and bean-paste soup was $40.64{\pm}23.16{\cal}g$. The consumption range of kimchis was from $6{\cal}g\;to\;13{\cal}g$, jorim (braised food) was from $3{\cal}g\;to\;25{\cal}g$, fried food (include stir fried, deep fat fried, pan fried) was from $14.5{\cal}g\;to\;22{\cal}g$, vegetable dish was from $3{\cal}g\;to\;16{\cal}g$. These consumption amount of each dishes was not reached recommended portion size of nutritionally planning menu by nutritionist.