• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.1
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• pp.102-113
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• 2013

The purpose of this study was to examine parental perceptions on the importance, performance level, and satisfaction with foodservice quality at daycare centers in the Compensation and Welfare Service institute. The questionnaire was developed to measure thirty-two attributes of foodservice operations are administered to 598 parents and 23 foodservice supervisors from June 22, 2009 to July 10, 2009. The parents placed a high importance on the need for foodservices, earning 4.70 points out of 5 points. Their perceptions of foodservice quality menu, foodservice ingredients and effects, facilities, sanitation, and service scored even higher than performance. The overall satisfaction level for foodservice compared to performance was 4.33 and 4.03 points out of 5 points, respectively. Multiple regression analysis indicated that 98.6% of the variance in parents' overall satisfaction scores was explained by six dimensions.

• Journal of Animal Science and Technology
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• v.56 no.5
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• pp.19.1-19.6
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• 2014

The purpose of this study was to investigate crucial factors on HACCP system implementation in domestic livestock product plants, and to offer job satisfaction and the career prospect of HACCP system operators. The survey was carried out by selecting 150 HACCP system operators who implemented HACCP system. The respondents claimed that the most important contents in HACCP system operation were to assemble HACCP team (21.8%), and the second was to monitoring (20.0%). Documentation and recording (16.9%) and verification (11.1%) were followed. The respondents answered the major factor in sanitation management was cleaning/washing/disinfection (18.9%) and inspection (18.4%). The results showed that there were significant differences in the prospect of occupation in HACCP system operator by the gender (p < 0.015), age, livestock product facilities, service period, and position (p < 0.001). The respondents from HACCP system operator were satisfied with their job (73%) and also showed optimistic prospect of occupation (82%).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.3
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• pp.660-664
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• 2009

Over the past several years many researchers have attempted to explore the determinants of franchise restaurant success. This study is a research on the critical success factors of the franchise restaurant management which is expanding. The purpose of this study is to present right information to the managers of franchise restaurant fur their marketing and sales. The information is achieved from studying customers' intention. I also measured customers' satisfaction fur management of franchise restaurant and assessed maturation extent. In conclusion, The results show franchise restaurant's menu, atmosphere and accessibility are a considerable level in research results. However, franchise restaurant's brand, service, food, price and size are low level(determinants fact). Therefore, franchise managers have to complement a those factors. The result indicated that the points in time of forecast about the franchise restaurants CSFs are in 5 years mainly.

• Proceedings of the Korean Society for Quality Management Conference
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• 2006.11a
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• pp.243-250
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• 2006

급변하는 사회적 ${\cdot}$ 경제적 변화에 대응하고 다양한 고객의 욕구에 부응하기 위해 기업은 고객만족경영에 총력을 기울이고 있다. 국내의 외식산업은 주 5일 근무제의 확산, 국민소득 수준의 향상, 식생활의 서구화 등으로 발달하면서 시장규모가 점차 커지고 있다. 그중 외식시장을 주도하고 발전시켜온 서비스업종의 하나로 패스트푸드업종을 들 수 있다. 이러한 업종의 경쟁력 향상을 위해서는 고객만족과 재방문을 유도하기 위한 고객의 서비스품질 만족도를 지속적으로 향상시키고, 차별화를 강화하는 연구가 필요할 것으로 사료된다. 따라서 본 연구는 고객의 패스트푸드점 이용에 대한 서비스품질 만족도와 서비스품질 수준, 재방문 의도를 측정하고, 서비스품질을 측정할 수 있는 요인 속성들을 통하여 서비스품질 만족도, 서비스품질 수준, 재방문 의도에 미치는 영향을 실증분석을 통하여 파악하고자 하며, 이를 통하여 패스트푸드점의 서비스품질 경영 전략 수립에 초석을 제공하는데 목적이있다.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.248-261
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• 2009

The purpose of this study is to examine the effects of selection attribute in big discount stores upon post-purchase consumer behavior and provide reference materials required for big discount stores to develop customer satisfaction strategies. As a result, this study shows the following findings: First, product-related factors had positive effects on post-purchase consumer behavior. Second, service-related factors had positive effects on post-purchase consumer behavior. Third, store-related factors had positive effects on post-purchase consumer behavior. Conclusively, it is advisable that big discount stores provide a variety of personalized services for customers to create and attract their trust, motivating effective recommendation to their acquaintances.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.414-423
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• 2020

The purpose of This study is to investigate the effects of the acceptance of food culture through YouTube, one of the platforms that is currently being used, on consumers' perceptions, and to establish marketing effects that can be obtained from the acceptance of food culture through YouTube platform, Q-methodology was selected and exploratory research was conducted to analyze consumers' subjective perspectives. For this purpose, analysis was conducted by classifying statement cards by respondents, and Q-sorts were selected and composed by the Q-group, and after the statement was prepared through this, P-samples were selected and the Q-sorts obtained through classification work were analyzed through the Q factor analysis using the PC QUANL program. The analysis results were classified into four types: Type 1 [(N=6): Preferred Food and Responsibility Satisfaction Type], Type 2 [(N=3): Non-emotional Preferred Food Type, Type 3 [(N=14): Information Acquisition Preferred Food Type], Type 4 [(N=2): Undetermined Type], etc. Each subjective opinion from these analyses will be helpful for various studies in the future, and it will be used as a reference for YouTube-related marketing and consumer restaurant culture acceptance in the future.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.148-175
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• 2003

As mentioned above, Korean restaurant's menu price is to be decided by combining various factors. Korean restaurant is demanded to decide menu price more carefully than other restaurants do, because the number of Korean restaurant is the largest in Korea and Korean food is the most popular among the Korean people. Korean restaurant cannot neglect price competitiveness and is often given complaints from its customers. Because of such management difficulties, the number of Korean restaurant has recently decreased at special class hotels as well as common hotels. Korean restaurant managers are demanded to make efforts to inherit Korean tradition and culture by keeping pride and responsibility. Until now, Korean restaurants are thought to decide the menu prices in short-sighted, non-scientific and haphazard way of thinking. Such price decision factors have established traditions and have been generally accepted to let Korean restaurant managers lose carefulness at the menu price decision. In advanced countries, however, they recognized the importance of the price decision since the 1960's or earlier to research the menu price systematically and scientifically. Before deciding the menu prices, Korean restaurant managers are demanded to investigate various kinds of factors carefully and spend a lot of time to calculate direct costs, that is, one of the most important factors of cost calculations. The managers are demanded to decide the menu prices in reasonable and future-oriented way by keeping not private thinking but correct information and judgment. The sale of each menu has difference, while the menu price increase has been evaluated to be successful from overall point of view. Despite of increased total sale, there was not much difference of net profit because of increased material costs. However, higher level of the customers produced comfortable and cozy atmosphere of the restaurant enough to satisfy customers, and improved service quality much more. Not only customer satisfaction but also improved service quality is thought to play an important role in invitation of future customers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1069-1078
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• 2008

The purposes of this study were to identify the consumer behavior using in campus specialty coffee shop and to establish the marketing strategies through Importance-Performance Analysis (IPA) of service quality. Questionnaires were distributed to 725 students at K University located in Masan, from April 23 to May 3, 2007. Finally, 621 questionnaires were included in the final analysis (response rate: 85.7%). For statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, t-test, factor analysis and reliability test. The results of this study were as follows. The average cost of using specialty coffee shop in campus was \ 2,096, the average staying time was 25.92 min and the average number of visits per month was 2.17 times. The importance level of 'employee's attitude', 'physical environment', 'sensory quality of coffee', 'beverage features', 'representativeness' were 3.88, 3.79, 3.73, 3.67, 3.28 points, respectively. Also, the performance level of 'sensory quality of coffee', 'beverage features', 'employee's attitude', 'physical environment', 'representativeness' were 3.13, 3.06, 3.05, 2.77, 2.61, respectively. The importance and performance levels of service quality of specialty coffee shop in campus were significantly different (p<.001). Establishment of marketing strategies for in campus speciality coffee shop was possible through the IPA of service quality. Strategies for improving customer satisfaction were to secure enough chairs/ tables, to procure comfortable chairs for customer and to ensure the quality of coffee bean and service of employee.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.80-86
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• 2001

The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.57-64
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• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.