This study was conducted on the foundation of the previous research on determinants such as customer satisfaction and behavioral intention, along with the literature review and research on factors related to the service quality elements. We collected and analyzed the 185 materials by conducting the survey upon the customers who have previously visited the restaurants. As a result of the analysis, we identified that the elements of restaurant service quality have significant effects on the behavioral intention and satisfaction level of the customer through the customer satisfaction. In addition, by using KANO model, we investigated the qualities that attract the customers of the restaurant in order to establish the measures that will maximize the customer satisfaction. Also, to overcome the limitation of KANO model, we additionally analyzed the Better-Worse index. The results of the two quality evaluations were identical to each other, showing the need for improving the physical environment of the restaurant services. Accordingly, more interests and efforts to stimulate the behavioral intention of the restaurant are needed.

The reduction rate of pesticide residues on spinach(bifenthrin, metalaxyl, procymidone), chard(bifenthrin, imidacloprid) and mallow(bifenthrin, chlorpyrifos, imidacloprid) were tested on each step of washing and boiling(spinach: 1, 3, 5min., chard: 3, 6, 9min., mallow: 10, 20, 30min.). The reduction rates of bifenthrin and procymidone by washing were 58~64% and 82%, and these were not changed significantly after boiling. In case of imidacloprid, the rates showed 43% on chard and 12% on mallow by washing, and these were highly increased to 94% after boiling. And the reduction rate of metalaxyl and chloropyrifos were 69% and 11% by washing, and 96~98% and 77~79% by boiling. Specifically we monitored the pesticide residues on both boiled vegetable and its water because there are used to cook as soup in Korea. The total residual amounts of imidacloprid and chloropyrifos were effectively removed on both boiled mallow and its water (12% → 34~40%, 11% → 76~79%), however, the other tested pesticides were not changed on pesticide residues when calculated with total amounts on boiled vegetable and its water. These explained the other pesticides were just moved vegetable to water by boiling.