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Development of LSM(Local Store Marketing) Strategy Using the IPA Analysis of Service Quality Attributes by the Location in a Theme Restaurant.

Moon Kyung PARK ; Jae Chul KIM

Journal of the Korean Dietetic Association.2007;13(3):277-294.

The purposes of this study were to a) examine using status, b) measure the service quality attributes, c) analyze IPA and customer satisfaction, d) develop the LSM(Local Store Marketing) by location of K theme restaurant such as residential type(A), complex type(B) and downtown type(C). The questionnaires were handed out to 346 of 450(usage rate 76.9%). The statistical data analysis was completed using SPSS(ver 12.0) for descriptive analysis, X2, t-test, ANOVA, reliability analysis, factor analysis, multiple linear regression. From an analysis on service quality attributes, most importance of service quality attributes was more highly perceived than performance of those, except for 'attractive exterior', 'variety of kid's menu', 'convenient facilities for kid' and perceived importance and performance were also significantly different by location of branch restaurant. The attributes to be improved were 'convenience of restaurant's parking lot', 'food tast', 'speedy service' and 'service competency' as branch A(residential type) restaurant, 'convenience of the restaurant location' as branch B(complex type) restaurant and 'convenience of the restaurant location' and 'speedy service' as branch C(downtown type) through IPA analysis. The Overall customer satisfaction was 3.74 and service quality factors had significant effect on overall customer satisfaction. Location of restaurant, which gives a great effect on its operation and marketing, has a important correlation with success or failure of restaurant business enterprises. Therefore, marketing strategy by restaurant location should be developed.
Commerce ; Data Interpretation, Statistical ; Hand ; Linear Models ; Marketing ; Surveys and Questionnaires ; Restaurants*

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Perception of Hygiene Education and Food Safety Knowledge among New Restaurant Owners: Focused in Gyeongnam Area.

Ji Young YOON ; Hye Kyung MOON

Journal of the Korean Dietetic Association.2007;13(3):265-276.

The Purpose of this research was to assess food safety knowledge and perceptions on hygiene education among new owners of restaurant in Gyeongnam area. In the questionnaire survey to 462 new owners of the necessity of hygiene education, more than half of them(56.3%) answered 'Needed' while 'So so(29.2%)' and 'No need(14.1%)' were also not a few. For the questionnaire asked what educational area was most beneficial, 'Restaurant management and service(53%)' was the most selected followed by 'Food safety management and briefing on relevant food safety regulations(20.1%)', 'Tax management(12.8%)' and 'Food culture and menu development(11.7%)'. According to evaluation on new owners' food safety knowledge, total average score was turned out to 6.83(out of total score of 15), less than 50% of average correct answers, it signified the demand for quantitative and qualitative improvement on hygiene education. To view the three areas' evaluation score, characteristics of foodborne illness(2.56 points, out of total 5 points) and general hygiene management(2.54 points) marked more than 50% of correct answers while critical control points marked only 1.73 points, the lowest score.
Education* ; Food Safety* ; Hazard Analysis and Critical Control Points ; Hygiene* ; Surveys and Questionnaires ; Restaurants* ; Safety Management

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Comparative Analysis of Dietitians' and Cooks' Performance for Equipment Sanitation Management at School Foodservices in Gyeonggi Province.

Mi Jeong LEE ; Myung Sook JANG ; Jin Mee LEE

Journal of the Korean Dietetic Association.2007;13(3):250-264.

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.
Cooking ; Disinfection ; Gyeonggi-do* ; Humans ; Nutritionists ; Postal Service ; Surveys and Questionnaires ; Rubber ; Sanitation* ; Sterilization ; Vegetables

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Relation of Serum Calcium and Body Mass Index with Quantitative Ultrasound Attenuation of Adult Men and Women.

Min Kyoung KIM ; Hee Seon KIM

Journal of the Korean Dietetic Association.2007;13(3):240-249.

The objective of this study was to investigate the relation of serum calcium level, body mass index(BMI) with bone status expressed as broadband ultrasound attenuation(BUA) measured by quantitative ultrasound (QUS) and the occurrence of osteopenia among adult men and women. Two hundred eleven(63 male and 148 female) workers who worked in 4 different battery factories were recruited from March 2005 to October 2005. BUA was used as a surrogate of bone mineral density and measured at left calcaneous bone area. The BUA value transformed into T-score by WHO standard conversion criteria to determine osteopenia (-2.5 Adult* ; Body Mass Index* ; Bone Density ; Bone Diseases, Metabolic ; Calcium* ; Drinking ; Fasting ; Female ; Humans ; Logistic Models ; Male ; Prevalence ; Surveys and Questionnaires ; Smoke ; Smoking ; Ultrasonography*

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A Study on the Job Satisfactions of School Food Service Employees.

Ok Soon LEE ; Young Mee LEE ; Yu Jin OH

Journal of the Korean Dietetic Association.2007;13(3):228-239.

The purpose of this study was to identify the variables of foodservice employees's job satisfaction. The questionnaires to measure job satisfaction were completed by 323 employees in the Gyunggi province. Foodservice employees' job satisfaction was evaluated by the modified Smith method(1969). All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 12.0). The study results were as follows; 1. The demographic data showed that 65.3% of respondents aged in 40~49 years old, 96% were married, 68.8% were high school graduates, 10.2% were college graduates and 93.5% were contracted employees. 2. Factors that influenced job satisfaction among employees varied significantly. Older workers tended to be more satisfied in their job. In addition, those who had graduated college showed the highest job satisfaction score(3.03). Subjects who had graduated university showed the lowest job satisfaction score(2.05). Subjects who had worked for 2-3 years showed the highest satisfaction scores concerning their relationships with coworkers(3.33), whereas those who had worked less than 2 years showed the lowest (3.14). Regarding school type, employees working in high schools had the highest job satisfaction scores, whereas those working in middle schools had the lowest. Satisfaction of leaving school time, 'after 4 pm group' had the highest score(3.01). 3. The correlation between salary satisfaction and job satisfaction was significant(r=0.307, p<0.001). In addition, the correlation between job satisfaction and work satisfaction was also significant(r=0.444, p<0.001). The correlation between job satisfaction and satisfaction about relations with coworkers was significant(r=0.118, p<0.01). The correlation between salary satisfaction and work satisfaction was significant(r=0.308, p<0.001). The correlation between salary satisfaction and satisfaction about relation with coworkers not significant, but it was negative(r=0.307, p<0.001). The correlation between work satisfaction and satisfaction about relations with coworkers significant(r=0.210, p<0.001). According to this study, job satisfaction and salary were positively related. This study provides foodservice managers useful information for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.
Surveys and Questionnaires ; Data Interpretation, Statistical ; Efficiency ; Food Services* ; Humans ; Job Satisfaction* ; Salaries and Fringe Benefits

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Study on Awareness and Factors Influencing on Duty of Cooking Soldier.

Woon Seung YEO

Journal of the Korean Dietetic Association.2007;13(3):217-227.

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.
Cooking* ; Demography ; Food Services ; Humans ; Job Satisfaction ; Military Personnel*

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Effects of Nutrition Counseling on Diabetes Management in Type 2 Diabetes Mellitus Patients.

Seung Lim LEE

Journal of the Korean Dietetic Association.2009;15(2):188-195.

The purpose of this study was to investigate the effects of nutrition counseling on diabetes management by determining changes in anthropometry and blood components as well as knowledge and practice of diet therapy and nutrient intake in 34 (male 11, female 23) type 2 diabetes patients. The knowledge and the practice of diet therapy, drinking, smoking and exercise were analyzed by questionnaires. Dietary nutrient intake were obtained from the patients by the 1 day 24-hr recall. Blood glucose level and blood pressure were measured before and 3 months after the treatment. The results are summarized as follows: Average weight (p <0.05) and body mass index (p <0.05) were significantly lower post-counseling. Fasting blood glucose levels (p <0.01) and postprandial-2hour blood glucose levels (p <0.01) were also significantly lower post-counseling. In lifestyle changes for self-management the patients showed significantly higher exercise habits post-counseling (p <0.01). Regarding their level of diet knowledge, they showed significantly higher levels post-counseling in six items such as importance of diet therapy for diabetes (p <0.001), principles of diet therapy (p <0.001), nutrient composition of foods (p <0.01), carbohydrate composition of foods (p <0.001), the prescribed calories (p <0.001) understanding food item and exchange units of cereals, grains (p <0.001) and fruits, juices (p <0.001). Regarding their diet practices, the patients showed significantly higher levels of practice post-counseling in keeping within permitted meal size (p <0.001), using food exchange lists (p <0.001), keeping exact meal times (p <0.01), and controling sweet foods (p <0.001). Protein (p <0.05), animal lipid (p <0.05), and vitamin C (p <0.05) intakes were significantly higher post-counseling.
Animals ; Anthropometry ; Ascorbic Acid ; Blood Glucose ; Blood Pressure ; Body Mass Index ; Edible Grain ; Counseling ; Diabetes Mellitus, Type 2 ; Diet ; Drinking ; Fasting ; Female ; Fruit ; Humans ; Life Style ; Meals ; Surveys and Questionnaires ; Self Care ; Smoke ; Smoking

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Effects of Glycemic Index for Boiled White Rice and Boiled White Rice Mixed with Grains on Food Consumption and Satiety Rate.

Eun Young JUNG ; Hyung Joo SUH ; Yang Hee HONG ; In Yi LEE ; Dong Geon KIM ; Mi Ok KIM ; Un Jae CHANG

Journal of the Korean Dietetic Association.2009;15(2):179-187.

In this study, we examined whether the glycemic index (GI) values of boiled white rice (GI=86) and boiled white rice mixed with grains (GI=58) could influence the total energy intake and satiety rate of a rice-based diet. Thirty adult females participated in this study, in which they ate boiled white rice, or boiled white rice mixed with grains, along with side dishes for lunch, and then ate the same white rice diet for dinner in the lab once a week for 2 weeks. There was no significant difference in the visual analogue scales for taste between the two diets. Although there were no differences between the subjects' energy intakes for side dishes, the total energy consumed from the boiled white rice mixed with grains diet (520.5 kcal) was significantly (p <0.001) lower than that consumed from the boiled white rice diet (560.2 kcal). For dinner, the subjects consumed significantly (p <0.001) lower calories when they had eaten the boiled white rice mixed with grains diet for lunch as compared to the boiled white rice diet. In addition, the subjects reported significantly (p <0.01, p <0.001) higher satiety rates after consuming the boiled white rice mixed with grains diet compared to the boiled white rice diet, despite consuming lower calories. In conclusion, these results indicate that consuming low GI rice such as boiled white rice mixed with grains substituted for boiled white rice, may be a useful strategy for weight loss and weight management since individuals will consume less energy without experiencing a reduction in satiety.
Adult ; Edible Grain ; Diet ; Energy Intake ; Female ; Glycemic Index ; Humans ; Lunch ; Meals ; Pyridines ; Thiazoles ; Weight Loss ; Weights and Measures

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A Study of the Factors Affecting the Term of Engraftment During Hematopoietic Stem Cell Transplantation with a Focus on the Inhibitors of Oral Intake and the Period of Nutritional Support.

Hye Jin KIM ; Min Young NOH ; Myeong Ji JUNG ; Jeong Im HONG ; Yeon Sun JUNG

Journal of the Korean Dietetic Association.2009;15(2):168-178.

Hematopoietic stem cell transplantation is being widely used in an attempt to treat many hematological diseases such as leukemia, anemia, and lymphoma. To evaluate the success of hematopoietic stem cell transplantation, it is very important to determine how rapidly engraftment occurs. Therefore, this retrospective study was conducted to determine which factors affected the term of engraftment during hematopoietic stem cell transplantation, while focusing on the oral intake status. To accomplish this, 416 patients who underwent transplant operations at St. Mary's hospital from May 2006 to April 2008 were evaluated. The long-term engraftment group was characterized as having longer fasting days and more frequent vomiting, diarrhea, and oral mucositis incidences than the short-term engraftment group. In addition, the inhibitors of oral intake such as vomiting, diarrhea, and oral mucositis developed frequently between the pre-transplantation and 2 weeks after transplantation. A significantly negative correlation was observed between the oral intake volume and the duration of the oral intake inhibitors. A multiple regression analysis revealed that the frequency of vomiting and oral mucositis during hematopoietic stem cell transplantation, the length of hospitalization, and the hematocrit level in the 2 weeks after hematopoietic stem cell transplantation were significant predictors of engraftment. The results of this study could be used to establish a guideline for nutritional assessment, nutritional goals, and nutritional support for patients during hematopoietic stem cell transplantation.
Anemia ; Diarrhea ; Fasting ; Hematocrit ; Hematologic Diseases ; Hematopoietic Stem Cell Transplantation ; Hematopoietic Stem Cells ; Hospitalization ; Humans ; Incidence ; Leukemia ; Lymphoma ; Nutrition Assessment ; Nutritional Status ; Nutritional Support ; Retrospective Studies ; Stomatitis ; Transplants ; Vomiting

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Microbiological Safety During Processing of Food Ingredients Supplied to Elementary School Food Services in Daegu and Gyeongbuk Provinces.

Yun Hwa KIM ; Kyung RYU ; Yeon Kyung LEE

Journal of the Korean Dietetic Association.2009;15(2):152-167.

The purpose of this study was to evaluate changes in the microbiological safety of food ingredients supplied to elementary school food services during processing. For this purpose, fifteen food ingredients and twelve factories were chosen in the provinces of Daegu and Gyeongbuk. Total plate counts and coliform counts were reduced in the ingredients after washing, but they increased after packing. After packing, the following levels of total plate counts and coliforms were detected, respectively: peeled bellflower roots (1.2~3.6x10(6), 3.1~4.6x10(5) CFU/g), blanched vegetables (5.6x10(3)~2.0x10(5), <5~1.5x10(4) CFU/g), soybean curd ( <5~5.4x10(3), <5~2.2x10(3) CFU/g), buckwheat starch jelly ( <5, <5 CFU/g), soybean sprouts (1.2x10(6)~1.8x10(7), 2.4x10(5)~4.3x10(6) CFU/g), mackerel (2.2x10(2), 1.3x10(2) CFU/g), chicken (3.8x10(4), 6.7x10(2) CFU/g), pork (6.7x10(2), <5 CFU/g), and beef (9.4x10(2)~5.2x10(4), <5~2.1x10(3) CFU/g). Generally, the microbiological safety of the food ingredients was better during the processing stage than during the other stages, with the exception of packing. Staphylococcus aureus, E. coli, and Bacillus cereus were detected in small amounts on the peeled bellflower roots, chicken, and pork, respectively. These results indicate that peeled bellflower roots, chicken, and pork need to be sanitized at the washing stage and cross contamination must be prevented at the packing stage.
Bacillus cereus ; Chickens ; Codonopsis ; Fagopyrum ; Food Services ; Humans ; Perciformes ; Soybeans ; Staphylococcus aureus ; Starch ; Vegetables

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