• 한국조리학회지
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• 제14권4호
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• pp.14-26
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• 2008

The purpose of this study is to develop a communication model of teaching-learning at culinary practical learning class in school. Statistically, the organizational culture of culinary schools was influenced by the nature of hierarchical culture, task outcomes, and the conservative culture of organizations in companies. First, in basic skill class, teaching and learning methods are based on a teacher who leads students according to his plans and decisions. Second, in a higher skill course, teaching and learning methods are based on students who take an active part by injecting some fresh ideas into their class. Third, the model of three courses for culinary skill development has an effect on processing into a modeling-scaffolding-fading method by teaching and learning in school. It was ascertained that organizational culture directly or indirectly influenced organizational effectiveness and organizational culture in culinary schools. Moreover, it was found that organizational culture was the biggest influencing concept for communication effectiveness between teachers and students.

• 대한지역사회영양학회지
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• 제17권2호
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• pp.194-204
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• 2012

The purpose of this study was to investigate school dietitians' satisfaction with and needs for School Meal Service Support Centers. A web-based on-line survey was conducted with 1,102 nutrition teachers or school dietitians using four School Meal Service Support Centers during the summer of 2011. The data from 578 respondents (52.5%), consisting of 165 (44.4%), 334 (53.4%), 41 (67.2%), and 38 (86.4%) dietitians using Seoul, Gyeonggi, Suncheon and Gyeongju centers, respectively, were analyzed. The main reason for using the centers was subsidies from local governments. The dietitians using the metropolitan centers, which were Seoul and Gyeonggi centers, tended to buy agricultural products through the centers only, and those using local centers, which were Suncehon and Gyeongju centers, bought those products from the private suppliers as well as from the centers. The dietitians' overall level of satisfaction with the centers was not high showing 3.3 out of 5 points; it was significantly associated with the operating system and services of the centers such as system efficiency, delivery accuracy, communication, and information provision rather than the agricultural products provided by the centers. The dietitians preferred joint operation of the centers by local governments and producers' groups. They wanted School Meal Service Support Centers to be evaluated every year. It was suggested that efforts should be made to improve the operation system and service of School Meal Service Support Centers for improving dietitians' satisfaction with the centers. In addition, an evaluation system for School Meal Service Support Centers should be implemented soon based on school dietitians' needs.

• 한국조리학회지
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• 제15권3호
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• pp.54-68
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• 2009

프랜차이즈는 그 특성상 매뉴얼로 제공되는 명시적 지식만으로는 한계가 있다. 이를 암묵적 지식으로 보완해야 하는데, 암묵적 지식 전달의 효과적인 방법이라고 할 수 있는 관계 학습에 대해 프랜차이즈 본부와 가맹점 관계에서 이루어진 연구가 부재하다. 따라서 본 연구에서는 프랜차이즈 형태로 운영되는 외식업 프랜차이즈 가맹점의 장기지향성, 전반적 만족, 그리고 재계약 의사에 관계 학습이 미치는 영향을 파악함으로써 프랜차이즈 본부와 가맹점간의 정보 공유와 활용을 통한 효율적인 시스템을 제시하고자 한다. 본 연구의 실증분석 결과, 프랜차이즈 본부와 가맹점간의 관계 학습에서 정보 공유 해석이 프랜차이즈 본부와 가맹점의 전반적 만족과 장기지 향성 형성에 중요한 요인이라는 것을 밝혔다는 데에서 그 의의를 찾을 수 있다. 따라서 프랜차이즈 본부와 가맹점간의 관계 학습은 불확실한 시장 상황에서 경쟁 우위를 차지하기 위한 매우 중요한 요소로 볼 수 있다. 이런 점들로 볼 때, 관계 학습을 통한 가맹점의 전반적 만족과 장기지향성 형성을 위해서 프랜차이즈 본부는 가맹점과 고객의 정보를 공유하고 이를 활용할 수 있는 통합시스템을 구축하여야 한다. 그리고 이를 통해 고객이 원하는 가치가 무엇인지 파악해야만 치열한 경쟁 환경에서 살아남을 수 있다. 또한, 프랜차이즈 본부는 이를 바탕으로 가맹점과 공유할 수 있는 장기적인 경영 전략과 비전을 수립해야 한다.

• 대한영양사협회학술지
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• 제25권2호
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• pp.129-141
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• 2019

This study was conducted to determine parents' recognition of the Center for children's foodservice management (CCFSM) and to compare preschoolers' satisfaction for meals served by childcare centers and some aspects regarding the vegetable intake according to the parents' recognition of CCFSM. The subjects were 255 parents, whose children were 2~5 year old and attended a childcare center, were grouped according to the recognition of CCFSM (high recognition, HR, 27.5%; medium recognition, MR, 47.4%; low recognition, LR, 25.1%). Information was obtained by a self-administered questionnaire and data were analyzed by SPSS 25.0. Only 58.6% of HR and 10.7% of MR answered the they had participated education/event held by the CCFSM. More parents in the HR group (88.6%) acknowledged the helpfulness of CCFSM on the children's food habits compared to those in the MR group (63.6%) (P<0.001). Compared to the MR and LR groups, more parents in the HR group answered not only that they were 'satisfied'/'very satisfied' with the meals served by childcare centers (P<0.05), but also they tended to think that their children were also satisfied (P=0.061). Up to 31.2% of parents in the LR group answered that there was no need for education to increase the vegetable intake of their child compared to 14.3% and 17.4% in the HR and MR groups, respectively (P<0.05). Moreover, up to 26.6% of parents answered that school cook planned menus compared to 5.7% and 13.2% in the HR and MR group, respectively (P<0.001). In conclusion, the results provided the association between parents' high recognition of CCFSM and preschoolers' satisfaction for meals from childcare centers as well as a better chance for a desirable food life regarding vegetable intake.

• 한국식생활문화학회지
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• 제21권3호
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• pp.254-261
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• 2006

The purposes of this study were to measure price elasticities of menu items of a family restaurant, identify differences of price elasticity between subgroups, and provide a comprehensive understanding on price elasticity. 3 menu items of a salad buffet family restaurant in Seoul were selected for analyses, and a questionnaire was developed through literature review and modified after pilot test. The questionnaires for main survey were distributed to 250 customers on their visit to the restaurant, and a total of 139 questionnaires were used for analyses (55.6%). Statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, t-test, ANOVA, and the main results of this study were as follows. The demands were expected very elastic to the changes in prices of all 3 menu items, and there were significant differences between groups of different company types. In addition, the changes in use were less affected by the changes in menu price when customers were satisfied with each menu item. On the basis of these results, it was concluded that price increases of menu items should be companied by quality improvement of products and services, and differentiated marketing strategy for each segments of customers would be helpful to profitability of the restaurant. Overall, measurement of price elasticity could help to predict customer behaviors on price changes, and give much useful information for managers and marketers of foodservice organizations in development of price strategies.

• 대한영양사협회학술지
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• 제26권3호
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• pp.208-220
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• 2020

In modern society, the online to offline (O2O) market has become an emerging market. Based on social and cultural phenomena, the importance of "FOODTECH" linked with mobile applications is growing in the food and restaurant industry. This study examined subjective food application service quality, perceived value, and post-purchase behavior intentions. According to this study, of foodtech service quality attributes, only information, mobility, and reliability had positive (+) relationships with perceived value. However, foodtech service quality attributes did not have a direct impact on behavior intentions. Perceived values had a positive (+) relationship with behavior intentions and showed full mediation effects between foodtech service quality attributes and behavior intentions. Based on these results, future research on the relationship among food application service quality, perceived value, and post-purchase behavior intentions is needed.

• 한국식생활문화학회지
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• 제25권2호
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• pp.117-125
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• 2010

We surveyed 821 children (ages 12-15 y) in Daejeon city and Cunngcheong province, Korea for their use of vitamin mineral supplements (VMS), either over-the-counter drugs and/or health functional foods (HFF). We also considered the significant variables of VMS use, including demographic characteristics, health-related variables, eating habits and nutritional beliefs of VMS by subjects. The frequency of VMS use was 24.8% and, in comparison to counterparts, it was higher in subjects attending middle school (p<0.001), in those living in a large city (p<0.001), in those with a high monthly family income (p<0.05), and in those with high concerns about school performance by parents (p<0.01). Selfhealth concerns by subjects (p<0.05) and concerns about health of offspring by parents (p<0.01) were higher in users than in nonusers. Eating habits of subjects did not affect the use of VMS. Users had a more positive view concerning the potential health benefits of VMS than did nonusers (p<0.05). Most users took VMS when they were healthy (78.9%) and expected 'disease prevention and health maintenance' (44.6%). However, most users did not feel any special effects from VMS use (58.8%), and they got their information on VMS through family and relatives (53.9%). Users of VMS preferred vitamin C supplements (44.2%) and Ca-supplements (56.9%). Therefore, the results show that VMS use is widely spread among the subjects, and that use of VMS is influenced by multiple variables and subjective criteria. Therefore, practical guidelines on VMS use for children's health and growth should be given through nutritional education.

• 한국조리학회지
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• 제17권4호
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• pp.204-218
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• 2011

본 연구에서는 약선 요리의 문제점을 도출하여 향후 약선 음식이 나아가야 할 방향을 제시하고, 약선 전문식당의 고객유지 및 고객확보를 위한 마케팅 전략을 수립하여 외식산업의 한 축으로 성장할 수 있는 효율적인 운영방향을 제시하는데 본 연구의 목적이 있다. 영향요인인 구매동기의 성인병예방, 지방함유량, 무공해식품, 식품균형이 재구매의도와 추천의도에 미치는 영향에 관한 가정을 검증한 결과, 약선 요리의 구매동기는 성인병, 지방, 무공해식품 등 건강에 대한 소비자의 욕구를 충족할 수 있는 약선 요리의 수준이 높을수록 재구매의도와 추천의도에 유의적인 영향을 미친다는 검증결과가 나타났다. 영향요인인 구매동기의 성인병예방, 지방함유량, 무공해식품, 식품균형이 매개요인인 만족도에 미치는 영향에 관한 가설을 검증한 결과, 지방함유량을 제외한 성인병예방, 무공해식품, 식품균형이 유의적인 영향을 미치는 것으로 밝혀졌다. 따라서 이러한 연구의 분석결과를 바탕으로, 약선요리와 약선 전문식당 운영에 대한 유용한 정보를 제시하고자 하였다.

• 한국조리학회지
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• 제12권3호
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• pp.1-16
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• 2006

This study investigates the level of customers' preferences for the menu at rice cake cafes. The study aims at examining the potential of restaurants with rice cake dishes and suggesting the ways to contribute to the potential. For this study, various rice cake cafes in Seoul which were often mentioned in the Internet portal sites and mass media are selected such as Jilsilu, Midan, Yaemunbyeonggwa, and Howeondang. Some of the customers in these rice cake cafes from August 16th to 26th in 2005 are the participants in this study. Using Windows SPSS 11.0 for statistical analysis, the validity of the items in the questionnaire is tested through Cronbach's Alpha which also reveals the internal reliability. Variables are analysed to eliminate less important variables. In order to examine the differences between groups by norm population profiles, t-test and ANOVA are conducted. For obtaining the degree of impact of rice cake cafe preference variables on the satisfaction in the rice cake cafe, regression analysis is carried out. As a result, for preferences for dishes, 19 variables among 22 are identified and divided into four factors which are named as 1) fundamental factor, 2) external factor, 3) appearance factor, and 4) structural factor. The fundamental factor, external factor, appearance factor, and structural factor are all significantly influential to the level of satisfaction with the menu, yet the fundamental factor is the most powerful factor among them.

• Journal of Nutrition and Health
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• 제43권3호
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• pp.294-303
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• 2010

Various types of health functional foods (HFF) are popularly used among middle-aged. We surveyed 946 middle-aged in Korea for HFF use and significant variables for their HFF use including demographic characteristics, health related variables and nutritional beliefs. The use prevalence of HFF was 58.9%, and among all types of HFF, red ginseng products were taken most frequently, followed by nutritional supplements, ginseng products > mushroom products. HFF was taken more frequently in subjects from high monthly family income (p < .001), and in those from families with a high socioeconomic status (p < .001) in comparison to each corresponding group. Mean age of users was higher than nonusers (p < .001). Self concern about health (p < .001) and usage ratio of HFF by family (p < .001) were higher in users than in nonusers of HFF. Total dietary assessment score was not different in two groups, and users had a more positive view concerning the potential health benefit of HFF than nonusers (p < .001). Most users of HFF took HFF when they were healthy (52.8%) and experienced a little effect through the HFF use (51.2%). Most users of HFF obtained the information on HFF through family and relatives (30.5%) and most of them purchased HFF at pharmacy or oriental medicine clinics (44.5%). HFF users preferred multivitamin and Ca-supplements most among the vitamin mineral supplements belonged to HFF. Given the widespread use of HFF and inappropriate usage of HFF among subjects, the proper use of these products for the contribution to their optimal nutrition and overall health is a subject that should be formed through practical nutrition education considering the various variables affecting their HFF use.