Many people have often reused their disposable respirator multiple times due to reasons of economy and purchasing inconvenience. However, multiple use of a disposable respirator may lead to an adverse effect of its protection performance. In this study, we aimed to determine changes in the protection performance of disposable respirators related to multiple use and to suggest the appropriate number of times of use. The masks of the brands T and Y were selected in this study, respectively. A mask of each brand was used for testing at the same time and place for two hours per day. The protection performance of each disposable mask was tested after consecutive use on days two, three, and four. The protection performance tests for each used mask following wear on a mannequin were performed in the laboratory using GRIMM’s fine dust monitoring device and TSI’s nebulizer. The concentration of PM10, PM2.5, and PM1.0 inside and outside the mask was measured. The filtration rate was calculated and the results were analyzed using the SAS statistical program. The protection rates of the brandnew masks of T and Y brands (blank test) were 80% and 60%, respectively. After one-day usage, the protection rates of the brand-new T and Y branded masks significantly decreased from 80% to 60% and from 60% to 50%, respectively. Rather, the slight drops of protection rate were observed after two or more days of respirator use. Our findings indicate that the change of protection performance could occur after one-time use. It would not be recommended to use disposable respirators several times in terms of in terms of protecting human health from environmental hazards.

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at wellbeing restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low · medium · high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

Restaurant managers seeking to maximize revenue should look carefully at how long their tables are occupied and how much the average diner spends. This study examined the effect of the customer's party size on restaurant revenue. The dining periods were divided into 2 types (lunch vs. dinner/weekdays vs. weekends), which were combined to show the average spending per minute (SPM), to determine if the dining periods have measurable effects on the dining duration and average bill. The results show that the dining duration for dinner was much longer than that for lunch and there was no significant difference in dining duration between weekdays and weekends. On the other hand, customers in larger parties at lunch time had a higher SPM than those in smaller parties. A larger customer party size was associated with a longer dining duration for dinner and on weekdays. During all operating periods (lunch, dinner, weekdays, weekends), the party size had a significantly positive effect on the mean spending per minute. For restaurant managers, these findings suggest opportunities to increase revenue and adopt revenue management strategies.

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

이 연구의 목적은 지구과학 수업에 적용한 MBL(Microcomputer Based Laboratory, 이하 MBL)이 중학생의 그래프 능력, 과학탐구능력에 미치는 효과를 알아보고자 하는 것이다. 중학교 지구과학 내용 중 5개의 실험 주제에 대하여 MBL 활용 탐구 활동 자료를 개발하였다. 이 MBL 수업자료를 33명의 중학생들에게 적용하고 사전 검사와 사후 검사를 실시하였다. 연구의 결과는 다음과 같다. 첫째, MBL 수업은 중학생의 그래프 능력 향상에 유의미한 효과가 있었다. 그래프 능력의 하위 영역인 그래프 작성, 그래프 해석 능력 모두에서 유의미한 향상을 보였다. 특히 자료 변환하기 영역에서 유의미한 효과가 크게 나타났다. 둘째, MBL 수업은 중학생의 과학탐구능력 향상에 유의미한 효과가 있었다.

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers’ satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers’ expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant’s success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

A number of factors are thought to influence people’s food choices, and there has recently been an increasing emphasis on understanding the consumer’s motives behind choice of food types. For one thing, an individual’s personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.