• Journal of Distribution Science
• /
• v.19 no.9
• /
• pp.113-123
• /
• 2021

Purpose: BTS Meal at McDonald's was launched in May 2021 in selected countries all over the world. BTS fans in Indonesia bought the BTS Meal and collectively donated to the online delivery drivers as a form of empathy. As a quantitative study, this paper aims to identify the influencing factors in sociopsychology for fans to buy products (BTS Meal) available online using celebrity endorsement strategy, as well as demonstrating social empathy as an extended effect. Research design, data and methodology: empirical research was conducted through an online survey sent to 150 participants using the purposive sampling method. Participants were BTS fans, or ARMYs, who bought BTS Meal and conducted donations. Data were then sorted and processed with path regression. Results: preference and role model influenced the buying behavior; however, these factors influenced social empathy only when mediated by consumption. Preference and role model alone did not have a direct influence on social empathy. Conclusions: Consumer behavior insight is relevant in distribution science. A meal distribution involving brand ambassadors is considerable, particularly with celebrities demonstrating quality in capturing fans' hearts through role modeling. When a distribution is conducted online using a brand ambassador, buying behavior could lead to a social impact.

• Proceedings of the Korean Institute of Interior Design Conference
• /
• 2008.05a
• /
• pp.50-53
• /
• 2008

Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

• The Journal of Industrial Distribution & Business
• /
• v.13 no.12
• /
• pp.1-8
• /
• 2022

Purpose: This study aims to analyze the importance of customers' selection attributes for meal kits, which is rapidly increasing in the home meal replacement food market, and empirically analyze the effect of food selection attributes on consumer satisfaction and repurchase intention toward meal kits. Research design, data, and methodology: Based on the results of previous research, factors that customers consider the most when purchasing a meal kit are nutritional components, ingredients, hygiene, taste, and price. The empirical analysis is conducted by using structural equation modeling to determine the extent that customer selection attributes for meal kits affect customer satisfaction and repurchase intention. The survey is conducted online from January 1 to March 15, 2022, and 282 valid samples are used for the analysis. Results: The result of the analysis confirms that nutritional components, hygiene, taste, and price have a statistically significant effect on customer satisfaction and repurchase intention. However, the effect of food ingredients on customer satisfaction and repurchase intention is rejected because no statistically significant results are obtained. Conclusions: As an empirical analysis of the importance of customer selection attributes of meal kits, this study has meaningful implications for related industries and business-to-business operators and provides basic data for the strategic development of related industries.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.11-22
• /
• 2013

This study aimed to identify the relationships between the quality and image of school meal service and satisfaction perceived from high school students and to access the moderating effect of its distribution types. For the empirical analysis, this study used SPSS 18.0 and AMOS 18.0 and conducted frequency analysis, reliability analysis, exploratory and confirmatory factor analysis, path analysis and chi-square difference test. As a result of the analyses, the validity and reliability were identified showing over 0.4 factor loading value, ${\chi}^2$=258.831, d.f.=98, RMR=0.059, GFI=.822, AGFI=.776, NFI=0.908, IFI=0.941, CFI=0.940. The results of the structural equation modeling analysis are as follows: first, the quality of school meal service had a significant influence on its image; next, the image of school meal service had a significant influence on satisfaction with the service; last, there is a significant moderating effect of distribution types in the relationship between the image of school meal service and satisfaction with the service.

• Nutrition Research and Practice
• /
• v.3 no.4
• /
• pp.295-299
• /
• 2009

The purpose of this study was to compare student's satisfaction with school food service environment to improve the quality of middle school meal service. A survey was conducted of 680 students (boys 246, girls 433) from 6 middle schools providing school meals from October to November 2007. The questionnaires were directly distributed to the subjects for comparison of satisfaction of school meals depending on the eating place. As for the quantity of food, classroom group (3.40) expressed significantly higher satisfaction than cafeteria group (3.16, P < 0.01), but as for the satisfaction on hygiene, classroom group (2.76) showed significantly lower satisfaction than cafeteria group (3.03, P < 0.01). About the satisfaction of school meal environment, classroom group showed more satisfaction on distribution time, eating place, eating atmosphere (P < 0.001). The classroom group showed higher satisfaction than cafeteria group in cases of quantity, diversity of types of soup, dessert, and the cost of school meal. To improve eating place and hygiene of school meal, sufficient cafeteria space and pleasant environment is needed to be established.

• Journal of Nutrition and Health
• /
• v.27 no.8
• /
• pp.828-836
• /
• 1994

A low level exposure experiment was conducted on growing rats to investigate the accumulation and organ distribution of protein bound cadmium compared with cadmium chloride. Male Sprague-Dawley rats were fed for 21days with one of the semisynthetic diets, which contains cadmium as either bovine liver- or kidney meal bound cadmium, cadmium chloride with uncontaminated liver meal or cadmium chloride without organ meal, in the levels of ca. 0.5, 1 and 1.5mg/kg diet, respectively. After 21days of exposure cadmium was accumulated in liver, kidney and gastrointestinal tracts depending upon cadmium levels in diet. Inspite of very low cadmium accumulation in whole blood, it tends also to increase with dietary cadmium levels. The blood cadmium concentration of animals fed organ meal containing diets was about 4-7 fold higher than that without organ meal, regardless of cadmium was intrinsically bound to protein or not. However, significant effects of organ protein on cadmium accumulation in liver, kidney and digestive tracts were not detectable, when cadmium was supplemented as cadmium chloride. On the other hands, animals fed diet containing ca. 1.5mg Cd/kg as organ bound cadmium retained more cadmium in liver, kidney and digestive tracts compared to cadmium chloride with organ meal, whereby the increase of cadmium concentration in kidney was greater then in liver. However, when the concentration of protein bound cadmium was<1mg/kg diet, organ bound cadmium was not significantly different from cadmium chloride in bioavailability and organ distribution. From this result it is suggested that the intestinal absorption of protein bound cadmium is influenced of the amount of cadmium bound in protein. When cadmium concentration in protein is relatively low, protein bound cadmium seems to be absorbed in the same way as cadmium ions are absorbed. However, when the concentration is high, at least a small amount of intact protein bound cadmium could be absorbed and accumulated selectively in kidney.

• The Korean Journal of Community Living Science
• /
• v.26 no.4
• /
• pp.683-696
• /
• 2015

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

• Journal of Nutrition and Health
• /
• v.22 no.3
• /
• pp.149-158
• /
• 1989

To investigate the nutritional quality of packaged meals produced by packaged meal manufactures, a nutritional evaluation was conduced. Samples examined in this study were 95 Products which composed of 86 Doraks, 7 Kimplabs and 2 Yubuchopabs Produced in packaged meal manufactures in Seoul City and Kungki-do province The distribution of food groups showed that amounts of animal foods were abound, but amounts of green vegetables, limited in Dosirak comparing to one meal RDA levels. Amounts of meats, fishes and shells are increased more than amounts of egged and legumina with increase of price of Dosirak. The total kinds of food and the amounts of certain food in Kimpab and Yubuchopab were lower than Dosirak. The energy and protein contents of Dosirak were found to be higher than one meal RDA levels, with exception of protein content in Dosirak of the price 1000 won. The contents of energy and protein in Kimpab and Yubuchopab are less than one meal RDA levels. Calcium and iron contents in Dosirak, and calcium content in Yubuchopab were present in excess compared to the one meal RDA. However, In Kimpab, calcium and iron contents were lower than the one meal RDA. On the whole, vitamin contents of Dosirak were sufficient whereas vitamin contents of Kimpab and Yubuchopab were lower than the one meal RDA. Number of side dishes used in Dosirak were 6-23 items depending on prices. Guidelines were suggested for effective nutritional quality control of packaged meals.

• Journal of Distribution Science
• /
• v.13 no.7
• /
• pp.19-24
• /
• 2015

Purpose - This study attempts to identify the attributes of home meal replacements (HMR) from the perspective of consumers as well as suggest some directions for HMR. Research Design, Data, and Methodology - For the research, food and nutrition professors were interviewed and surveys were completed using the revised Delphi method to identify attributes of HMR. Subsequently, a total of 140 food and nutrition students already aware of HMR were asked to rate the attributes in terms of importance and satisfaction. In addition, Importance-Performance Analysis (IPA) was conducted. Results - According to the analysis results, a total of seven key factors were deduced from the attributes ratings and the Kaiser-Meyer-Olkin (KMO) criteria, which is used to verify the appropriateness of the selection of the variables. Conclusion - The findings could be helpful in the future as reference data for HMR producers and distributors to assist in the diagnosis of the status of HMR. Additionally, the data may point to some areas that need greater attention in terms of production as well as marketing.

• International Journal of Internet, Broadcasting and Communication
• /
• v.14 no.2
• /
• pp.206-211
• /
• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.