• The Korean Journal of Community Living Science
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• v.23 no.2
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• pp.103-116
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• 2012

The purpose of this study was to investigate the trend of academic journals of institutional foodservice published from 2005 to 2009. This study was conducted by content analysis. We collected 322 articles including the subject of institutional foodservice Industry published from January 1, 2005 to December 31, 2009. Classification based on content analysis was conducted based on research method, statistical analysis, survey area, institution and location, sample type and research subject. First, in case of the research method, primary field survey/monitoring showed the highest rate. In addition, statistical analysis was as follows. Frequency/descriptive analysis were used as the highest rate. Survey area was a high percentage in case of Seoul/Incheon/Gyeong-gi province. In case of the institution and location, school/university showed the highest rate. In the sample type, foodservice employee/dietitian/nutrition teacher showed the highest rate. In this study, the most important research subjects were classified study subjects into seven by taking advantage of the previous studies. The greatest numerical study in seven study subjects was 'service quality and customers'(28.9%), and the following subjects were 'foodservice operation'(26.4%), 'hygiene, security and microbiology' (15.8%), 'organization and human resource' (15.5%). But it is noteworthy that 'marketing and strategic management'(9.6%) and 'education and training'(3.1%) of lower research results in this study are also important fields in institutional foodservice industry. Moreover, the study of such subjects is considered more necessary in the future.

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.372-386
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• 2002

The purposes of this study were to find factor which influence on the selection criteria of food supplier. Questionnaire were distributed to 52 general hospitals with more than 400 beds located in Seoul and Kyongin province, and responded questionnaires were collected from 44 dietetic departments (84.6%) and 18 purchasing departments (34.6%). The main results of this study can be summarized as follows: (1) supplier selection criteria include quality, service, cost and supplier competency. (2) With having been met with tight competition and market opening, hospitals plan a strategy to improve quality, service and they tend to have more interest in various supplier selection criteria. (3) Purchasing departments estimate more highly the rate of reflection in considering supplier selection criteria than the rate of importance about cost criteria, which reveals that purchasing departments sensitively respond to cost cutdown. (4) When selecting suppliers, a significant(p<.01) influence of stability of supplier industry environment on the selecting criteria such as the importances of quality, service, and supplier quality are recognized only after recognizing the stability of food delivery industry. Food supplier industry secures stability more quickly through major companies' participation in food distribution industry and this will reveal the importance of supplier selection criteria. (5) Suppliers which are selected by the quality criteria, service criteria, supplier quality criteria make efforts to communicate with foodservice departments, to give more proper information about substitute food, new product, and to make commitments, while suppliers which are decided by cost criteria do not establish supportive relationships with foodservice departments.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.96-117
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• 2004

The purpose of this study was to find relationship of satisfaction factors between franchisor and franchisee, and to examine the effects on satisfaction with franchisee in foodservice industry. Through the prior study, instrumental and relational factors were adapted as independent variables, and satisfaction variables were selected as dependent variables. The survey was administered to 346 franchisor possessing over 30 franchisees at Dae-gu metropolitan area, and analyzed by SPSS 10.0. The results of analysis were examined through the multiple regression analysis.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.358-369
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• 2009

• Food Industry And Nutrition
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• v.16 no.2
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• pp.1-5
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• 2011

• Food Industry And Nutrition
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• v.15 no.2
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• pp.12-15
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• 2010

• Bulletin of Food Technology
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• v.23 no.3
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• pp.345-356
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• 2010

• Food Industry And Nutrition
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• v.4 no.3
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• pp.1-13
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• 1999

• Food Industry And Nutrition
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• v.4 no.3
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• pp.27-29
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• 1999

• Food Industry And Nutrition
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• v.13 no.1
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• pp.1-10
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• 2008