• Journal of Nutrition and Health
• /
• 제36권5호
• /
• pp.528-535
• /
• 2003

The purposes of this study were: 1) to investigate the operational and financial characteristics of contract-managed high school food services in Seoul, 2) to analyze the financial performance of high school food services 3) to develop guidelines for meal pricing and facilities investment costs. From Oct to Nov 2001, questionnaires were mailed to 249 high schools that were managed by contract food service companies. A 40.2％ response rate was recorded. The results of this study were as follows: 1. Student enrollment in high schools run by contract-managed food services was 1,518, with a 68.5％ participation rate in the school lunch program. The average meal price was 2,141 won. 2. Based on the income statement analysis, average total sales were 410,440,504 won and average net profit was 16,098,558 won. 3. The optimum food cost per meal was 1,200-1,300 won per meal, calculating using the methods of conversion factor, RDA (Recommended Daily Allowance), and nutrient exchange unit. 4. Guidelines for meal pricing were developed using the modified actual pricing method based on facilities investment cost, number of meals and food cost. The ratio of labor cost, general management expenses and ordinary profit were adopted from the schools with liability. The food cost, depreciation and interest cost were calculated based on unit meal. 5. The guideline for facilities investment was developed based on the number of meals, meal price and food cost. The guideline included the maximum facilities investment cost paid by the contract food service management company. (Korean J Nutrition 36(5): 528∼535, 2003)

• 한국조리학회지
• /
• 제16권5호
• /
• pp.92-102
• /
• 2010

본 연구의 목적은 브리즈번 지역 현지인 대학생들을 대상으로 한식에 대한 인식과 선호도를 조사하여 한식의 세계화를 위한 기초 자료로 활용될 수 있도록 제공하는데 있다. 분석 방법은 빈도 분석과 T-test를 실시하였으며, 조사 기간은 2010년 5월 3일부터 6월 18일까지 실시하였다. 연구 결과를 요약하면 다음과 같다. 첫째, 한식에 대한 인식은 한국 음식은 맛이 좋고, 맵고, 건강에 좋고, 이국적인 재료를 사용하고, 메뉴가 다양하고, 곡류 및 채소 위주인 음식으로 인식을 하고 있었다. 한식에 대한 인식 차이는 한국 음식은 건강에 좋다, 한국 음식은 발효식품이 많다, 한국 음식은 곡류 및 채소 위주이다에서 유의적인 차이가 있는 것으로 나타났다. 둘째, 맛에 대한 선호도에서는 가장 좋아하는 맛으로는 단맛, 가장 싫어하는 맛으로는 싱거운 맛으로 나타났으며, 가장 선호하는 메뉴로는 불고기, 비빔밥, 김치찌개, 김밥 순으로 나타났다. 기대효과로는 한식과 관련된 정부 부서 및 교육 기관과 현지에서 한식당을 운영하고 있는 경영자에게 한식의 세계화와 영업 전략에 도움이 될 것으로 기대한다.

• 한국지역사회생활과학회지
• /
• 제19권4호
• /
• pp.537-546
• /
• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.

• 한국식품조리과학회지
• /
• 제24권6호
• /
• pp.780-787
• /
• 2008

The principal objective of this study was to determine the effects of service quality in a Korean restaurant in a Five Star Hotel in Metropolitan city causes on customers satisfaction, revisiting intentions and word of mouth communication. As a component of the study, 344 customers who had visited restaurants at 4 hotels were selected for our Q&A research, Our investigation was conducted largely frequency analysis, reliability analysis, factor analysis, and multiple regression analysis. First, as one of our study results, factors causing effects in service quality can be categorized into human service factors, physical service factors, and menu service factors. Second, the service quality of Korean restaurants has been found to exert effects on customer satisfaction, revisiting intentions, and word-of-mouth communication. Third, customer satisfaction has been determined to exert significant effects on revisiting intentions and word of mouth communication. Fourth, customer revisiting intentions has been found have been shown to exert significant effects on word-of-mouth communication. As one of the limits of this study, some difficulties did occur when attempting to implement Q&A research on customers who enjoyed restaurant services, as there was not sufficient space to interview them. As another limit, this study was conducted only with test subjects who had visited Korean restaurants in Five Star Hotels the results of our study cannot, then, be considered represent active of all Korean restaurants. Consistent with this future studies will need to be conducted not only with Korean restaurants, but also with Japanese, Chinese, and Western restaurants.

• 대한지역사회영양학회지
• /
• 제11권4호
• /
• pp.502-511
• /
• 2006

The purposes of this study were to measure job satisfaction levels of dietitians engaged a in contract food service management company, and to examine the impacts of personal characteristics and organizational characteristics on the job satisfaction of dietitians. The questionnaires developed for this study were distributed to 230 dietitians of contract food service management companies in the Seoul and Gyeonggi areas, and a total of 187 (81.3%) questionnaires were used for analysis. Statistical analyses were completed using SPSS (Win 11.5) for descriptive analysis, correlation analysis, t-test and ANOVA. The average job satisfaction score of the dietitians was 2.83, which is lower than "not satisfied" and "not dissatisfied" (3), "Marital status" (p < 0.001), "payroll per year" (p < 0.001), "age" (p < 0.05) and "work experience as a dietitians" (p < 0.05) had significant effects on job satisfaction of work and environmental factors. "Operating group" (p < 0.05), "type of menu" and "type of service" also affected the job satisfaction. Overall, it is important that managers of contract food service management companies establish specified human resource management strategies with understandings of the characteristics of their dietitians and companies to enhance the job satisfaction of dietitians, and to achieve their managerial goals.

• 한국지역사회생활과학회지
• /
• 제25권1호
• /
• pp.65-74
• /
• 2014

The globalization of Korean food has long been an important agenda for both the Korean government and food-related firms, and there have been many trials and errors because of cultural differences in food consumption habits. This study explores Chinese consumers' purchase behaviors toward chicken menus, and for a better understanding of these behaviors, the study considers differences in consumer behavior in between Chinese and Korean consumers around Daejeon, South Korea. The sample included a total of 232 respondents who provided information on their purchase behaviors toward chicken menus. A total of 13 purchasing attributes were compared through a t-test, and according to the results, there were significant differences in 6 attributes: "like the taste" (p<0.001), "as a side dish for drinks" (p<0.001), "to feel good" (p<0.01), "like all chicken dishes" (p<0.05), "for health" (p<0.05), and "low prices" (p<0.05). The results for chicken consumption indicate significant differences in frequency (p<0.05), goals (p<0.01), and expected fair prices (p<0.05). These results suggest that, to make Korean chicken dishes a global Korean menu, future research should focus on consumers' motives for purchasing chicken menus, satisfaction, and characteristics. The generalizability of the results may be limited because the survey was conducted by considering only those students in the Daejeon area. Future research should include a wider range of consumers in both Korea and China for better strategic plans for food-related firms.

• 한국조리학회지
• /
• 제22권5호
• /
• pp.37-51
• /
• 2016

본 연구의 목적은 첫째, 중국 소비자들이 커피전문점을 이용할 때 고려하는 중요 선택속성이 무엇인지 파악하고, 커피 브랜드의 유사성과 선호도 조사를 바탕으로 각 커피전문점의 상대적인 위치를 포지셔닝 맵을 통해 파악하고자 하였으며, 둘째, 우리나라 커피전문 브랜드들이 중국 커피시장을 공략하기 위해 타 브랜드들과 차별화되는 선택속성을 강조할 수 있는 전략 수립을 위한 정보를 제공하고자 하였다. 유효표본 268부를 수집하여 빈도분석, 기술통계, ALSCAL, 회귀분석을 통해 분석하였다. 연구결과, 커피전문점 선택속성 중 분위기가 가장 중요한 속성으로 나타났으며, 그 뒤로 청결 및 위생상태, 위치 및 교통의 편리성 순으로 나타났다. 다음으로 직원의 친절한 서비스, 커피의 맛, 가격과 메뉴의 다양성 순으로 나타났으며, 브랜드는 8개의 선택속성 중 가장 중요도가 낮은 것으로 나타났다. 포지셔닝 맵 분석결과, 만커피는 분위기, 청결 및 위생상태, 위치 및 교통의 편리성, 브랜드에서 가장 높은 경쟁우위를 가지고 있는 것으로 나타났다. 나아가 우리나라 커피전문점들이 중국 베이징 커피시장에서 경쟁력을 높일 수 있는 마케팅 전략을 제시하였다.

• 한국콘텐츠학회논문지
• /
• 제6권11호
• /
• pp.65-73
• /
• 2006

21세기 새로운 음식의 컨셉으로 건강에 관한 관심증대로 한약재를 이용한 기능성 음식, 약선음식, 한방음식이 대두되고 있다. 본 연구는 약초 및 식품의 효능, 약선음식에 대한 인지도를 파악하여 건강에 가장 관심이 많은 40-50대 고객들을 지속적으로 유인하고 유지하기 위한 가이드 라인을 제시하고자 한다. 한방음식을 영양가가 많고, 성인병 예방과 장수에 도움이 되는 것으로 인지하고 있다. 식품의 효능에서 마늘(암 예방, 노화방지), 미역(피를 맑게하고 혈압하강작용), 은행(천식, 해독작용)에 대해 잘 알고 있고, 약초효능에서 쑥, 인삼, 로얄젤리의 효능을 높게 인지하고 있다. 연구결과를 토대로 한 시사점으로는 첫째, 계절에 따라 약선차를 음료수로 제공한다. 둘째, 밥에 여러가지 곡식, 한약재, 야채를 넣어 매일 섭취가능하게 한다. 예를 들어 마늘과 은행을 넣은 영양 돌솥밥, 고구마 차수수밥이 있다. 셋째, 약초 및 식품 효능의 구체적인 설명을 메뉴판에 넣어서 소비자의 관심과 호기심을 유도한다.

• 동아시아식생활학회지
• /
• 제24권3호
• /
• pp.421-431
• /
• 2014

In this study, preferences and eating frequency of fish were surveyed in 390 foodservice employees in the Gyeongbuk and Daegu areas. The most common response to degree of fish intake was 'half eaten'. In the home, 'fish intake 1~2 times per a week' was chosen as the most common response. There was a significant difference(p<.05) in the frequency of fish consumption based on gender. 'Fish intake 3~5 times per a week' was most commonly chosen by subjects under 20 and over 60 years, whereas the most common response in those 41~60 and 21~40 years old was 'fish intake 1~2 times per a week'. The most preferred method of fish cooking was 'roast', 'frozen pollack' Tang was chosen as the favorite Tang(soup) dish and 'Hairtail' was chosen as the favorite boiled and grilled fish dish. Reasons for avoiding or preferring fish were related to 'tastes and recipes'. 'Mackerel' was the favorite dish for both men and women. 'Flatfish' and 'mackerel pike' were disliked by men and women, respectively. Cooked meat was eaten more often than fish regardless of gender. Besides, preference for meat was higher than that for fish in all age groups, except those over 60 years old. 'fish has good nutrition and health' was the most common response When subjects were asked to compare fish with cooked meat.

• 대한영양사협회학술지
• /
• 제15권4호
• /
• pp.383-396
• /
• 2009

The purpose of this study was to investigate the inpatients' perception of therapeutic-diets and of explanation about those diets provided by hospitals and satisfaction on therapeutic-diets at hospitals in Busan. The subjects consisted of 155 inpatients at five hospitals, which all had over 400 beds. The research was performed through the interviewing process using questionnaires. Seventy five percent of patients had received an explanation for their therapeutic-diet and 57.4% of respondents were given a manual that explained the reason for the therapeutic-diet. The professionals who explained the therapeutic-diet was 61.7% dietitians and 25.6% doctors. 59.4% of the patients considered the dietitian to be suitable for explaining the diet and 25.6% patients believed the doctor to be suitable for explaining the diet. In terms of the patients' perception of the therapeutic-diet explanation, 74.5% of the patients understood very well, 78.9% of them perceived this explanation as very important, and 67.5% of them were satisfied. On a scale of 5.00 for therapeutic-diet satisfaction, the average scores were 2.95 for meal characteristics and 3.06 for service characteristics. The items that scored low in therapeutic-diet satisfaction were taste, seasoning and appearance of meals, provision of selective menu and consideration of personal preference. In terms of the perception of understanding the therapeutic-diet, patients who were provided a manual and an explanation gave high scores to 'taste', 'variety of diet', 'meeting opportunity with dietitians', and 'prompt dealing with meal complications'. There was a significant (p<0.05) positive correlation between satisfaction for the explanation of the therapeutic-diet and the degree of perceived benefits of the explanation to the nutrition-management and the satisfaction on the therapeutic-diet satisfaction. Therefore, the results of this study suggest that hospitals should increase support for explaining the therapeutic-diet by dietitians and develop menus based on the patients' preference and the taste of the meal.