• 한국조리학회지
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• 제23권1호
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• pp.58-65
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• 2017

This study performed to test the effect of food neophobia on the formulated model on the relationships among perceived service attributes(food, employee, and physical attributes), brand trust, satisfaction and behavioral intention as perceived by franchise snack bar consumers. Total 299 respondents were used for statistical analysis and SPSS 21.0 and AMOS 21.0 program were employed. The findings of current study verified that food attribute among perceived service attributes has positively influence on brand trust and satisfaction, and the employee attribute has only effect on the brand trust. Additionally, the brand trust was critical predictor of satisfaction, but it was not significant antecedent of behavioral intention in context of franchise snack bar restaurant. Furthermore, this study found the moderating effect according to level of food neophobia on the designed hypothesizes, so it has been identified the importance of people's propensity about food neophobia can significantly effect on brand trust and satisfaction in franchise snack bar restaurant. These findings will contribute to provide meaningful suggestion to develop marketing strategic in franchise snack bar business as well as provide the theoretical evidence in the new segmentation.

• 한국조리학회지
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• 제22권1호
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• pp.1-8
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• 2016

The purpose of this study is to develop and test a model that explains the effect of perceived service factors on: 1) experienced value, 2) trust, and 3) loyalty in context of franchise snack bar. In addition, the study will clarify how these variables relate to each other. The findings of this study identified that functional and humanic clues are the most significant components which influence on experiential value as well as trust in franchise snack bar sector. These findings may contribute to provide valuable marketing strategic for this business segmentation, and it can be utilized as a fundamental study to establish an efficient business plan to increase revenue in the industry.

• 한국조리학회지
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• 제21권6호
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• pp.264-279
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• 2015

본 연구는 프랜차이즈 분식점을 소비자들을 대상으로 프랜차이즈 분식점 방문 시 지각된 서비스 품질을 측정하고, 이러한 요인이 고객의 만족과 재방문 의도에 어떠한 영향을 미치는지 파악하고자 수행되었다. 연구가설 검증을 위하여 총 300부의 설문지를 프랜차이즈 이용고객들을 대상으로 배포하였으며, 이 중 272부의 설문지가 최종분석에 사용되었다. 사용된 통계방법은 SPSS21.0을 사용하여 기술통계, 요인분석 및 신뢰도검증, 상관관계분석 그리고 단순 및 다중회귀분석을 실시하였다. 지각된 서비스 품질은 Brady & Cronin의 3차원 모델을 기반으로 물리적 환경품질, 상호작용품질, 그리고 결과품질로 구성되었으며, 고객만족과 재방문 의도와의 인과관계 결과는 다음과 같다. 서비스 품질의 세 가지 요인인 물리적 환경, 상호작용품질, 결과품질과 고객만족간 그리고 재방문 의도와의 관계는 모두 유의한 영향을 미치는 것으로 분석되었다. 또한, 결과품질요인이 세 가지 서비스품질 요인 중 가장 높은 영향을 미치는 것으로 나타났다. 따라서 프랜차이즈 분식점에서 고객의 만족도와 재방문 의도를 높이기 위해서는 무엇보다도 결과품질의 주요 측정항목인 음식 자체의 품질이 가장 중요함이 입증되었다. 마지막으로 고객만족은 재방문 의도에 유의한 영향을 미치는 것으로 나타나, 만족한 고객은 다시 그 프랜차이즈 분식점을 재방문하거나 주변사람들에게 긍정적인 추천할 의향이 있다는 것을 알 수 있다. 이러한 연구결과는 기존에 이미 여러 선행연구를 통해 검증되었던 서비스품질 척도를 프랜차이즈 분식점이란 영역에 적용시켜 그 인과관계를 검증하였다는 것에 학술적 의의를 가지며, 또한, 외식산업에서 중추적 역할을 하고 있는 분식점산업을 위한 현실적이고 실증적 제언을 해 줄 수 있을 것으로 사료된다.

• 한국농촌건축학회논문집
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• 제14권1호
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• pp.1-8
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• 2012

This study was to analyze physical condition on the dormitory high school in Jeonju City, and find out users' satisfaction on that. This was going to contribute to the directions of it's physical environmental improvement. This was performed by a questionnaire survey method. Data were collected from 200 students, who had been dwelling 4 high school dormitories in Jeonju City. Through analyzing those data about library, diningroom, laundry room, break room, computer room, restroom, shower room, hall lounge, and snack bar in a dormitory, the results are as follows. First, students thought some physical conditions to be inconvenient in an distracted study atmosphere and hard furniture of library, a bad location of diningroom, a short laundry machine, lack of tables in a break room, a short performance and supply computer, a small space and short toilet in restroom, and a short of hall lounge and snack bar. Second, the students' satisfaction of common public areas in dormitory was 3.39 score. Students were concerned with library and restroom shower room through analyzing satisfied and unsatisfied areas. Third, they needed to improve heating, cooling, and noise in common areas of dormitory, and needed to support a breakroom and snack bar. Conclusively, library, restroom shower room, break room, and snack bar were important common areas, and indoor environmental elements - heating, cooling and noise- were important in high school dormitory.

• 한국조리학회지
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• 제22권3호
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• pp.183-197
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• 2016

본 연구는 프랜차이즈 분식점 이용객들을 대상으로 프랜차이즈 분식점 방문 시 인지될 수 있는 세 가지 서비스 품질 요인들을 측정하고, 이러한 요인들이 고객들이 지각한 혜택과 가치, 그리고 행동의도에 어떠한 영향을 미치는지 파악하고자 수행되었다. 연구가설 검증을 위하여 총 450부의 설문지를 최근 3개월 이내에 프랜차이즈 분식점 이용 방문객들을 대상으로 배포하여, 이 중 불성실한 응답 39부를 제외한 총 411부의 설문지가 실증분석에 사용되었다. SPSS 20.0과 AMOS 20.0을 사용하여 기술통계, 요인분석 및 신뢰도검증 및 요인들 간의 인과관계를 검증하였다. 연구결과, 서비스 품질의 세 가지 요인 모두가 지각된 혜택에 유의한 영향을 미치는 것으로 분석되었으며, 세 요인 중 결과품질이 지각된 혜택에 가장 높은 영향을 미치는 것으로 나타났다. 지각된 혜택은 가치에 중요한 선행변수임이 검증되었고, 긍정적으로 형성된 가치는 미래행동의도에 직접적 영향을 미치는 것을 입증하였다. 이러한 연구결과는 기존에 여러 선행연구에서 검증되었던 수단-목적 사슬이론을 프랜차이즈 분식점을 대상으로 한 연구분야에 적용시켰다는 것에 의의를 가진다. 본 연구의 결과는 최근 외식산업분야에서 중요한 축으로 자리 잡고 있는 분식점 산업의 활성화와 경쟁우위 전략을 구축을 하는데 현실적이고 논리적인 제언을 해줄 수 있을 것으로 사료된다.

• Journal of Medicine and Life Science
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• 제18권2호
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• pp.25-30
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• 2021

Many people reported suspected food poisoning after consuming food at the same snack bar on June 18, 2020. Thus, an in-depth epidemiological investigation was conducted to identify the infectious agent and establish additional food poisoning prevention measures. The study included people who reported to the local public health center after June 18 with acute gastroenteritis symptoms within 4 days of consuming food from the snack bar. The onset of symptoms and food items consumed by individuals were then investigated via phone calls and on-site visits. Afterward, the infectious agent was identified from human samples (stool or rectal swab) of four restaurant employees and 89 people and from environmental samples (materials, cooking utensils, and water). The analysis revealed that the incubation period ranged from 2 hours to 92 hours, with a median and mode of 16 hours and 12 hours, respectively. Moreover, the epidemic curve had a unimodal shape because of common exposure, which reached its peak on June 18. After monitoring for 8 days, which is more than twice the maximum incubation period of 92 hours, the end of the epidemic was declared on June 28 as no additional cases were reported. Analysis of human and environmental samples revealed Salmonella bareilly of the pulsed-field gel electrophoresis pulsotype SAPX01.017 as the causative agent. Therefore, it was concluded that the food poisoning outbreak was caused by S. bareilly.

• 한국조리학회지
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• 제23권2호
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• pp.11-22
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• 2017

이 연구는 포지셔닝 전략에 관한 연구로서 프랜차이즈 분식점 브랜드의 경쟁관계를 분석하고, 고객의 욕구를 충족시켜주는 선택속성이 무엇인지 파악하여 효율적인 포지셔닝 전략을 수립함으로 발전적인 마케팅 방향을 제시하였다. 요인분석을 통하여 고객들이 인지하는 프랜차이즈 분식점들의 선택속성은 총 25의 문항들은 총 3개의 요인으로(음식의 품질, 직원들의 서비스, 물리적 환경)으로 범주화 되었다. 이용동기에 집단 간 유의미한 차이가 있는지를 알아보기 위하여 일원배치분석(ANOVA)를 실시하여 Duncan을 통하여 사후분석하였고, 다차원척도법(MDS)을 통하여 브랜드 유사성, 선택속성과 브랜드 선호도를 검증하였다. 아딸은 음식, 서비스, 물리적 환경 속성에서 평균보다 높은 점수를 받았으며, 봉구스 밥버거는 서비스와 물리적 환경, 고봉민 김밥은 음식과 물리적 환경속성이 평균보다 높았다. 김밥천국은 음식, 서비스, 물리적 환경의 세 요인 모두에서 평균보다 낮게 나타났다. 본 연구의 결과는 5개의 프랜차이즈 분식점에 대한 유용한 경쟁관계를 나타내는 포지셔닝 맵과 실용적인 제안을 제공하였다.

• 한국인쇄학회지
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• 제29권3호
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• pp.31-40
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• 2011

Using of QR(Quick Response) code is dramatically extended to various marketing area; not only substitute of bar code but also new tool of PR and marketing. This research attempts to analyze brand communication effect using QR code printed on product package especially in snack product category. Findings are 1) communication effect are different according to the type of book-trailers; 2) cinematic production and animation are the most effective type of book-trailers; 3) for memory and confirmation(sharing), a)stills and straplines, Analysis result of hypothesis I showed that characters of QR code influence on brand attitude. Among dependent variables, only reliability is significant. That means reliability of company and brand using QR code influence on brand attitude. The higher reliability of QR code, the better brand attitude of the brand. Analysis result of hypothesis II found that only reliability is significant on purchasing intention. Reliability of company and product using QR code influences on purchasing intention. The higher reliability of QR code, the higher possibility of purchasing products. Therefore, company can enhance reliability of both company and its products by using QR code. Using QR code will bring high reliability and high brand attitude and purchasing intention.

• 대한영양사협회학술지
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• 제5권1호
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• pp.85-98
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• 1999

The purpose of this study was to find the proper methods of school food service conducted from June 20th July 30th in 1996. The subjects of this study were 587 parents of students, 794 students and 359 school teachers at 508 middle and high schools in Seoul and Kyunggi area. And the result was as follow. A total of 48.3% of respondent answered they had breakfast regularly. The reasons why they had breakfast, were habits(34.4%) followed by hunger(28.2%), health(19.9%), parent's persuasion(17.5%). They reasons why they didn't have breakfast are, lacks of time(68.8%) followed by absence of appetite(20.5%), diet(4.5%). About the question the problem of eating habits the most of parents of students, chose an unbalanced diet(25.9%), followed by overeating of snacks(21.7%), voracious eating(18.0%), not eating meals(17.5%), eating little(10%) and overeating(6.8%). At the research of an unbalanced diet, the 63.3% of respondents said they eat evenly while the 36.7% said they had an unbalanced diet. From the research of correlativity between food service at elementary schools and eating habits, we knew that the experience of school food service had an effect on an unbalanced diet. And the students living in Seoul complained more than in Kyunggi. The question about the quality of food, 69.0% of respondents said they were not so bad. While 21.2% said not delicious at all just 9.8% of students said they were very satisfied with the taste. Interestingly, more middle school students both in Kyunggi and Seoul answered the food was delicious than high school students. About the question of the price, 49.5% of students thought appropriate(49.5%) while 44.3% said it was too high. Just 5.9% students answered cheap(5.9%). And students living in Kyunggi thought the price was high than students in Seoul. 62.9% of respondents think their refectories were clean while 22.8% think not clean. And 14.3% answered said dirty. Snack bars at school were managed by the contract with trusters(63.2%), while by the school itself(32.6%).

• 한국실내디자인학회논문집
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• 제21권4호
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• pp.200-210
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• 2012

The objective of this study is to activate dining facilities by integrating the factors of space marketing. In this study, It extracts the factors of space marketing applied in the real space on the basis of precedent studies. The selection standard of precedent studies focused on the planning and strategy of space marketing conducted after 2000, and 28 factors in total 16 precedent studies were extracted. We extracted only the factors of space marketing which is applicable to dining facilities by merging and reestablishing them. The extracted 12 factors included. In this way, we conducted a survey on the factors of space marketing as well as utilization and satisfaction considered to be needed for the activation of dining facilities based on H university dining facility in Seoul. Accordingly, I collected a total of 215 copies and analyzed them by SPSS program. According to the result, it indicated that there were many students who primarily used the outside dining facilities rather than university dining facilities regarding the utilization of university dining facilities, and unsatisfactory factors included the design and size of the entrance, quality of the serving space, quality and noise of the dining space, other facilities, size and quality of the rest space and drinking fountain, snack bar, and cafe regarding the satisfaction of each space. It also indicated that the factors which influent the image of university dinning facilities the most included the marketing factors considered to activate university dining facilities such as spatial factors, sensuous factors, and environment friendly factors in order. Therefore, we can consider the interacting operation system that students primarily decorate, improve and use the spaces of the outside dining facilities and other university dining facilities. In conclusion, it's need to consider activating university dining facilities which have been responsible for only basic parts by integrating the marketing factors in common with the outside dining facilities.