• 한국조리학회지
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• 제16권1호
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• pp.191-208
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• 2010

호텔 기업은 경영 방법 및 판매 이익을 향상시키기 위해서는 서비스를 개선해야만 달성할 수 있으며, 호텔 및 외식업 시장의 관리 시스템에 대한 부족한 것들과 비교되는 부분들이 많은 실정이다. 그 분석 결과에 대한 내용은 다음과 같습니다. 자유스럽고 열린 호텔 기업 문화는 외부 환경 변화에 유연하고 탄력적으로 대처하며 좋은 기업 문화는 직원, 고객, 원가, 재고 관리에 효율적인 결과를 창출한다. 호텔 레스토랑 성향은 효과적인 서비스 질, 경영 관리에 중점을 두고 호텔 경영 방식은 다른 서비스 질과 품질 및 조직성과 영향을 미치는 것으로 분석되었다. 추후에 호텔 경영 방식에 따라 경쟁 우위 확보를 강화해야 기업이 살아남는 방법 중의 하나이다. 호텔 기업에 대한 다양한 연구가 계속되고 결과가 호텔 경영진이나 종사자들에게 도움을 줄 것으로 기대한다.

• 한국조리학회지
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• 제23권7호
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• 한국환경보건학회지
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• 제6권1호
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• pp.47-52
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• 1979

Up to the present there were the blood transfusion and the use of apparatus not to sterilize at surgical operation and medical treatments in well known infectious ways of hepatitis B virus. But all its ways were still not surely known. As the other ways of hepatitis B virus infection, it was suggested that contagion such as kissing, sexual contact, homosexuality, and varieties discharged out human body urine, stool, tear, salivary, menstrual blood, Vaginal discharge etc, and low economic status, unsanitary environmental life, alcohol and smoking related to hepatitis B virus infection. From 800 waitress who frequently contact with a lot of drinker with low economic status and unclear environmental life, this study were investigated HBs Ag (Hepatitis B surface antigen) known marker for hepatitis B virus infection in their serum, and a few conditions of their private life in order to known dangerous rate b~ing exposed to the source of hepatitis B virus infection as comparison with control group. The results were summarlized as following 1. The positive rate of HBs Ag (4.3%) was significantly higher in waitress than in control group(1.1%). 2. In waitress old, 20-24 ages group was the most as 59.5%, and positive rate of HBs Ag was trend of higher in twenties than thirties. 3. Among the waitress, one that it was less than a year were the most (62.4%) in the period to work at restaurant business, and positive rate of HBs Ag was trend of higher in propotion to period to work at there. 4. Among the waitress, one who entertained to beer hall was the most (46%), and they were trend of higher in positive rate of HBs Ag (6.3%) than other waitress. 5. Among the waitress, one to drink with smoking, and only to drink, and only to smoke, and not to drink and smoke 66.1%, 21.5%, 4.6% and 7.8%. Espically in one to drink with smoking, ther was trend of indicating the high positve rate of HBs Ag, and it was made suspicion of the relationship of alcohol smoking, contact with a lot of drinker, unclear environment to hepatitis B virus infection. In the above results, it was found that dangerous rate being exposed in hepatitis B virus infection was high in the waitress. Therefore there are required for active preventions against hepatitis B virus infection them. Also as it is possible to be infectious source in public health that waitress infected to viral hepatitis, it is thought that appropriate rules about them.

• 벤처창업연구
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• 제2권4호
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• pp.135-151
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• 2007

본 연구는 주5일 근무제와 주6일 근무제를 분리하여 직장인을 상대로 외식 선호일에 대한 설문을 구하고 설문의 결과를 토대로 소득수준과 외식 선호일, 가족구성과 외식 선호일을 가족과의 외식과 친구들과의 오식으로 구분하여 각각의 범주들이 어떠한 방식으로 상호 분포되어 있는가를 분석하여 살펴보았다. 분석결과는 주5일 근무제 및 주6일 근무제 모두, 가족 및 친구와 외식 시 소득수준을 기준으로 내용을 살펴보면, 소득수준의 차이 불문하고 모두 주중을 선호하는 것으로 나타났다. 그러나 그 비율에서는 가족과의 외식보다 친구와의 외식에 대한 주중 선호비율이 월등히 높았다. 가족구성 형태에 따라 가족 및 친구 외식시는 독신자, 부부가족 및 기타 모두 주중을 선호하는 것으로 나타났다. 그렇지만 그 선호 비율에서는 친구와 외식 시 주중 선호 비율이 월등히 높아 직장인은 주로 가족은 주말, 친구는 주중을 주로 선호하는 것으로 나타났다. 주5일 근무자와 주6일 근로자의 외식 소비 행동은 큰 차이는 없으나 그 선호 비율은 주5일 근무자의 경우 가족과 외식시 주말, 친구와 외식시는 주중으로 선호 비율이 주6일 근로자 보다 상대적으로 높게 나타나고 있음을 알 수 있다.

• 한국식품영양학회지
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• 제33권1호
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• pp.111-115
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• 2020

The purpose of this study is an application of Lee's Menu Engineering (LME) method for menu analysis on the eight kinds of pizza selected from 17 kinds of pizza served by an Italian restaurant near by the Keimyung College University campus. The eliminated nine items were in the third quadrant or below the trend line. The LME method is more efficient than generally used methods such as the Miller, Kasavana & Smith, Uman, Pavesic and Merricks & Jones method. The LME method comprises reference lines and four quadrants created by x, y axes and its average values. The x and y axes comprise the sales ratio (MM%, percentage of the Menu Mix) and the weighted contribution margin (WCM%, percentage of the Weighted Contribution Margin) respectively. The obtained results are such that total sales increased by 1.59% from 58,747,200 won to 59,684,000 won, despite the decrease in sales volume. Total contribution margin also increased from 35,248,320 won to 35,810,400 won. The trend line also shows from y=0.9147x (R²=0.703) to y=0.9944x (R²=0.9893). These results indicate that the LME method is superior in practical applications.

• 수산경영론집
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• 제49권3호
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• pp.15-28
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• 2018

This study categorized Korean seafood diners according to their lifestyle attributes of seafood consumption. This categorization facilitated to set more detailed marketing strategies to each consumer groups so it can lead to promote seafood dining industry in Korea. For this study, a survey was conducted from September 10 to October 9, 2017 in the form of self-completed surveys from seafood restaurant diners living in Busan, Korea. A total of 251 questionnaires were collected and used for data analysis. The results were as follows. There were eight attributes of lifestyle which Korean seafood diners have had such as 'rationality', 'freshness', 'taste', 'health', 'ambiance', 'the latest trend of seafood dining', 'scarcity' and 'familiarity'. The largest number of respondents(154 out of 251, 61.4%) responded that they considered 'rationality' important when choosing their seafood restaurants among the eight attributes. 'freshness(135 out of 251, 53.8%)' was followed. 'the latest trend of seafood dining' and 'familiarity' were the ones that the smallest number of respondents(61.4, 10.8%) considered those as significant attributes for their seafood restaurants selection.

• International Journal of Internet, Broadcasting and Communication
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• 제14권3호
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• pp.85-90
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• 2022

In this study, keywords from representative online portal sites such as NAVER, Google, and Youtube were collected based on text mining analysis technique using TEXTOM to check the changes in the restaurant industry before and after COVID-19. The collection keywords were selected as dining out, food service industry, and dining out culture. For the collected data, the top 30 words were derived, respectively, through the refinement process. In addition, comparative analysis was conducted by defining data from 2018 to 2019 before COVID-19, and from 2020 to 2021 after COVID-19. As a result, 8272 keywords before COVID-19 and 9654 keywords after COVID-19, a total of 17926 keywords, were derived. In order for the food service industry to develop after the COVID-19 pandemic, it is necessary to commercialize the recipes of restaurants to revitalize the distribution of home-use food products that replace home-cooked meals such as meal kits. Due to the social distancing caused by COVID-19, the dining out culture has changed and the trend has changed, and it has been confirmed that the consumption culture has changed to eating and delivering at home more safely than visiting restaurants. In addition, it has been confirmed that the consumption culture of existing consumers is changing to a trend of cooking at home rather than visiting restaurants.

• 한국조리학회지
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• 제23권1호
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• pp.1-9
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• 2017

The number of vegetarian restaurants in Malaysia has been increasing as people are motivated by various reasons to consume vegetarian foods. In addition, university students contribute to the economy, hence it is important for investors or owners of vegetarian restaurants to understand university students' perceptions on vegetarian restaurants based on their own experiences. This research provided an insight of factors influencing university students, such as family members, religion, trend and health. The objective of this research was to identify the perceptions of university students on vegetarian restaurants. This research used a qualitative approach by conducting a focus group interview with university students as a source of data collection. The six respondents were selected based on the criteria of university students in Malaysia who are consuming vegetarian food. Findings enabled investors and owners of vegetarian restaurants to have an in-depth understanding on the factors influencing university students' perceptions on vegetarian restaurants and take necessary action to accommodate them.

• 한국IT서비스학회지
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• 제8권2호
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• pp.137-146
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• 2009

Recently the POS system market expands rapidly due to the advance of global restaurant franchises into domestic market and increase of speciality restaurants. Especially, demand for low-cost models increases sharply as small and medium-sized retailers and restaurants adopt the POS system actively. According to the current trend of the POS system, in this study, we develop an embedded-type wireless POS system using Zigbee communication, which can be used efficiently in spacious stores without space and/or time limit. The POS system is designed and implemented with three objectives: first, we develop embedded-type POS system cheaper than PC-type POS system, second, we develop a competitive product with high quality and low cost and last, we focus on developing a POS system which can be used in the food service industry.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2011년도 추계학술대회
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• pp.593-618
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• 2011

Development of the economy and the growing income of people interested in the leisure and health has been focused. Past the town common wells and groundwater around the water, but health is a priority these days to solve the drinking water directly from tap water, but most people work from home, through the water purifier has been resolved. Depending on seasonal changes and personal taste of coffee, if you can enjoy a snack and water purifier is a restaurant, lounge, public areas and focusing on the rapid spread of the fire, water purifier as compared to the total number of fires increased by 0.03% per year trend on, but the washrooms fire and fire-related research data and case studies with analysis of the exact cause lack of proper preventive measures are insufficient reality. In this study, focusing on electrical energy using a water cooler to understand the structure and principles of fire, the fire revealed the mechanism is vulnerable to the consideration of factors, the exact cause of the fire investigation and the Assistant, manufacturing defects, and to contribute to fire prevention review should.