• Journal of the Korean Society of Food Culture
• /
• v.31 no.2
• /
• pp.149-160
• /
• 2016

This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.

• Culinary science and hospitality research
• /
• v.12 no.1 s.28
• /
• pp.157-172
• /
• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• The Korean Journal of Food And Nutrition
• /
• v.36 no.2
• /
• pp.137-152
• /
• 2023

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

• Korean Journal of Community Nutrition
• /
• v.23 no.5
• /
• pp.411-423
• /
• 2018

Objectives: The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet. Methods: Based on the food exchange list for diabetes, we adjusted the food group classification system to reflect the suggested nutritional factors for chronic disease prevention and health promotion. We developed a nutritionally balanced dietary profile for adults and compared it with the dietary reference intakes for Koreans (KDRIs) and the food pattern recommended by the Korean Diabetes Association. Results: The newly developed menu planning tools are the LOHAS food exchange table and the LOHAS food pattern. Our recommended daily 1,800 kcal dietary composition for adults is as follows: The carbohydrate food group consists of 4 'whole grains', 3 'refined grains', 2 'sugars', 9 'vegetables', 3 'starchy vegetables', 2 'fruits' and 1 'high sugar fruits'. The protein food group includes 3 'plant protein foods', 3 'animal protein foods (low-fat)', and 1 'animal protein foods (high-fat)'. The fat food group consists of 2 'oils and nuts' and 1 'solid fats'. The total number of calories is estimated at 1,840 kcal and the energy ratio is 62% carbohydrate, 18% protein, 20% fat, 6.8% saturated fat and 13.2% sugars. Using the LOHAS food exchange table, it is possible to estimate values of saturated fat, unsaturated fat, dietary fiber, and sugars besides carbohydrate, protein and fat. It is also possible to compose a dietary design considering carbohydrate, sugars, saturated fat and dietary fiber. The LOHAS food pattern provides benefits for the management of both institutional food services and individual meals, as it can help reduce the levels of saturated fat and sugar intake and help develop healthy meals rich in unsaturated fats and dietary fiber. Conclusions: The LOHAS food exchange table and LOHAS food pattern are expected to be practical tools for designing and evaluating nutritionally balanced diets.

• Journal of the Korean Society of Food Culture
• /
• v.11 no.1
• /
• pp.107-121
• /
• 1996

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

• Smart Media Journal
• /
• v.6 no.2
• /
• pp.50-56
• /
• 2017

Due to new social environment, expenditure on eating out has increased over the last few year, thereafter the food-tech industries have steadily grown as well. We have studied what variable would affect customer's choices when they plan to eat out or order in. There are two variables are taken into account to prove it. Firstly, it is climate changes, such as an amount of rainfall, snowfall and clouds. Secondly, it is days, such as seasons and holidays. Based on this, we looked up the SikSin user's behaviors patterns, then did analysis of the daily data provided by the Meteorological office. By the end of the study, it turned out that two variables, climate changes and days, both have a strong influence on customer's choices. It is considered that this research outcome will make contributions to small businesses founders who want to take the initiative, marketing managers and people who are engaged in the food-tech industry.

• 대한공업교육학회지
• /
• v.40 no.2
• /
• pp.216-238
• /
• 2015

The purpose of this study was to identify the improvement plan of Korea Network for Occupations and Workers(KNOW) in terms of the information quality and usefulness for undergraduate students.'Homework of occupational information exploration'as research instrument was assigned to the engineering students taking career courses at KoreaTech in Chungnam province, Korea. Data was collected from two-hundred sixty six college students. The main results were as follows: The percentage of awareness of KNOW was very low(7.5%), but the mean of preference(73.5) and usefulness of career readiness(70.6) of KNOW were likely to be high. The information quality of KNOW was analysed in terms of both menu bar and evaluative components. In menu bar, the highest mean of information quality was'wage, job satisfaction, and job outlook'menu bar(71.7). On the other hand'task information on the job'had the lowest mean. In evaluative component, the highest mean of information quality was understandability(73.4), whereas the completeness was at the bottom(63.7). These results implied that the KNOW has the usefulness for engineering students to explore the occupational information and to make ready for career. Nevertheless, it is needed to publicize KNOW and to redeem menu bar and contents for the improvement of this online system.

• Journal of Nutrition and Health
• /
• v.37 no.5
• /
• pp.406-414
• /
• 2004

The purposes of this study were 1) to investigate the importance level on factors affecting the foodservice management contract perceived by the clients in the office building, government and public offices and manufacturing company in Seoul and Kyungi 2) to compare the perceived importance levels of the present contract and future contract 3) to compare the perceived importance levels of the competitive bid with those of the private contract. To collect the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to 280 clients. The questionnaires were responded from the 50 clients (respondent rate: 25％). On the factors affecting the present contract and the future contract, among the 4 categories (the appropriateness of foodservice operation plan, the evaluation of the foodservice company, sales ability, the conditions of the cost in the contract), the importance level of the appropriateness of foodservice operation plan was higher than those of the other categories. In the comparison of the perceived importance level between the present contract and the future contract, the importance level of 4 items (sanitation and safety management plan, menu management plan, service management plan, food cost per meal) in the future contract were significantly higher than those in the present contract (p＜.01, p＜.05, p＜.05, p＜.01). There were the significant differences between the private contract and competitive bid on the factors affecting the present contract in the 3 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$, $\ulcorner$strategic alliance with the contractor$\lrcorner$, $\ulcorner$lobby of the foodservice company$\lrcorner$ (p＜.05, p＜.05, p＜.05). And on the factors affecting the future contract, there were significant differences in the 2 items, which were $\ulcorner$renewal plan for interior and environment$\lrcorner$and $\ulcorner$cost per meal$\lrcorner$in comparing the competitive bid and private contract (p＜.05, p＜.01). The clients perceived the appropriateness of foodservice operation plan was more important than the other categories in the future foodservice management contract. It was proposed that the foodservice management contract company should focus on the foodservice operation to satisfy the customers and clients in order to get more contract in the future.

• Journal of Nutrition and Health
• /
• v.2 no.4
• /
• pp.155-165
• /
• 1969

This experiment was conducted from the latter part of June through the first part of October 1969 by picking up 30 among the patients hospitalized at the department of internal medicine of the Seoul National University Hospital, who were under low sodium diet fording. By applying 1,000mg sodium diet that the author invented for feeding, the result of measurement made daily on 24 hours urine sodium shows an average of 58.1 mEq/L (average 76.799mEq/24hr). The sodium restrict diet menu (Table 4 and Table 5) was made due to table for food exchange list by American Heart Association and especially the 3 and 4, sample meal plan was applicable to that of Korean.

• Journal of Nutrition and Health
• /
• v.19 no.6
• /
• pp.402-408
• /
• 1986

Since diet is an essential component of the treatment for diabetic mellitus, a progressive educational plan was designed to educate diabetic children for the proper selection of their foods. Seven suspicious children were chosen according to the previous oral glucose tolerance test and present blood glucose levels (fasting and postprandial 2 hours). The education program includes the basic nutrition study, learning of the five basic food groups. familiarization with the food exchange lists. calorie calculation and menu planning, and follow-up evaluation by checking every day -food intake. The duration of the education was five weeks. The levels of fasting blood glucose and postprandial -2 hours blood sugar of the seven children were significantly reduced after the 5-weeks education:FBS:from 92-125mg% to 67-80mg%, pp-2hours BS: from 130-169mg% to 69-90mg%. The children have felt much better with profound self-confidence after to program . Their oral glucose tolerance test levels were also significantly decreased after the 5-weeks education in comparison with those of one year ago.