For any research study, in order to achieve the researcher’s intended purpose, the depth of research is added, and the area of the subject is expanded by clearly defining the scope and objective. The study was undertaken to analyze the bibliographic data of 254 papers in the field of foodservice and restaurant published in the Journal of the Korean Society of Food Culture from 2002 to 2021. The study was divided into two periods: 2002 to 2011, and 2012 to 2021. Research topics were derived and research trends according to temporal changes were confirmed through analysis of keyword networks by period. In addition, analyzing the keyword network of simultaneous appearance of “foodservice” and “restaurant”, the research topics were compared and analyzed in relation to which keywords were expanded by period. Our analysis revealed that the research topics were mostly studied for satisfaction and nutrition. Additionally, they were classified into procurement, Korean food before employee menu, marketing, restaurant industry, and quality. In the period from 2002 to 2011, it was confirmed that studies encompassed a wide range of research topics, focusing on foodservice and restaurant; in the second period from 2012 to 2021, the research topics were more classified and subdivided.
동반성장은 경제적 불평등을 극복하고 대기업과 중소기업 간 지속가능한 성장을 추구하는 한국형 포용적 성장 으로 이는 기업의 사회적 책무이자 경쟁전략이다. 한국중부발전은 해외사업 거점 국가인 인도네시아에 찌레본과 탄중자티 화력발전소 등 5개 발전소를 건설․운영하고 있으며 이들을 협력 중소기업의 수출 전진기지로 활용하여 국내 중소기업의 정비․기자재 수출을 지원하고 있다. 본 연구는 한국중부발전의 동반성장 노력과 차별적 발전모 델을 탐색하고 해외동반진출의 실제 적용 사례를 공유하고자 한다. 이를 위해 한국중부발전의 동반성장 패러다임 변화를 살펴보고 한국중부발전 고유의 중소기업 동반성장 플랫폼인 K-장보고 프로젝트와 지역사회 공헌 사례를 분석한다. 한국중부발전은 해외동반진출협의회를 구성하고 코미포 아시아와 코미포 팩토리를 활용하여 동반성장 기회를 제공함으로써 협력 중소기업의 해외진출을 견인하는 한편, 국내 우수중소기업과의 동반자적 관계를 바탕 으로 운영수익 극대화를 추구할 수 있었다. 본 연구는 네트워크 이론이 시사하는 협력관계를 통한 기업 간 자원 확보와 실질적 성과 개선 사례를 탐색함으로써 성공적인 동반성장을 위한 전략을 도출한다.
The food service industry has grown larger with changes in the economic and socio-cultural environment. In this saturated food service industry, generation X and MZ are the main consumer forces that demand attention. That is because a generation is the main psychographic factor that reflects personal values and lifestyle based on one’s life cycle. From such a perspective, a generation in marketing has been used as a variable to predict a market by supplementing demographic factors. Accordingly, this study classified generations into generation X and generation MZ with the use of the 2019 consumer behavior survey for food by Korea Rural Economic Institute (KREI) and then investigated the factors influencing group and personal dining-out expenses. The analysis was carried out applying the Tobit model using SPSS and R. The positively influential variables on generation X's personal dining-out expenditure were male, single person, high income and simple lifestyle, whereas housewives, personal ethical consciousness, behavioral ethical consciousness, and safe dietary life were negatively influential variables. The positively influential variables on generation MZ's personal dining-out expenditures were male, dual-income, high education level, corporate and governmental ethical consciousness, while the number of family members and safe dietary life were negatively influential variables.
This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as ‘Spicy’, ‘Sweet’, and ‘Light taste’ by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as ‘High-fiber food’, and this was influenced by the ‘Less-oil’ cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.
본 연구는 국내에 진출해 있는 외국인투자기업 본사의 경영자 파견여부가 해외자회사의 성과에 미치는 영향에 대해 관찰하였다. 이에 더하여 연구개발 활동 수준, 기업 규모, 합작설립 여부와 같은 자회사 수준 변수들의 조절 효과를 규명해 보고자 하였다. 다국적 해외진출기업 총람을 통하여 획득한 338개의 외국인투자기업을 표본으로 2011년부터 2015년까지의 5개년도 패널자료를 분석한 본 연구의 실증 결과는 다음과 같다. 첫째, 국내진출 외 국인투자기업의 최고경영자가 본사에서 파견한 외국인일 경우 성과에 긍정적인 영향을 미치는 것을 확인하였다. 둘째, 외국인투자기업 해외 자회사의 연구개발 활동이 활발할수록 본사에서 파견된 최고경영자가 해외자회사의 성과에 미치는 영향력이 강화되는 것으로 나타났다.
The purpose of this study was to investigate the relationship between retort food characteristics and consumers’ perceptions and to survey 295 consumers from December 10 to December 20 as the center of consumers who purchase retort food. As a result, most of the consumers who purchase retort food were women and the age were under 25 and 26 to 30 years old. There were many housewives and students in the occupation group and 2 to 3 in the family members. In addition, many graduated from college and many places of purchase were convenience stores and large discount stores. Consumer retort food purchase rate were high by 30-40% in meat products. Fish meat products were high by 30-40% and sauces were high by 20-30%. Instant foods were high by 20-30%, Tang (탕) / Guk (국) / Jigae (찌개) were high by 30-40% and canned food were high by lower than 10%. As a result of the influence of retort food characteristics on positive perceptions only convenience were influential. The effects of the characteristics of retort food on negative perceptions were influenced only by hygiene and standardization.
Diffusion of innovation theories have been used to explain the adaptation process of Chinese college students to Korean food. This study examined and compared Korean food adaptation among Chinese college students in Gyeonggido and Daejeon. A total of 141 Chinese college students were surveyed from August 01 to November supported by the Chinese Students Association in Gyeonggido. The results show that the adaptation process of Chinese college students to Korean food was different between Gyeonggido and Daejeon. Chinese college students did not have many opportunities to learn about Korean food and search information about Korean food. The adaptation process of Chinese college students to Korean food was different by residential type and period. The adaptation process of Chinese college students in Gyeonggido to Korean food was composed of three factors: interest-reinvention-adoption, awareness, and evaluation-trial-adoption. Three factors of the adaptation process of Chinese college students in Daejeon to Korean food were awareness-evaluationtrial, adoption-reinvention-trial, and interest.
본 연구는 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질에 미치는 영향을 살펴보기 위해 상급종합병원에 근무하는 영양사, 조리사, 조리원들을 대상으로 동료관계와 생활의 질에 대한 조사를 실시하였으며 본 연구 결과의 주 요 내용은 다음과 같다. 선행연구를 기반으로 위탁급식운영 병원급식 종사원의 생 활의 질 33개 문항을 요인분석 실시하여 위탁급식운영 병원 급식종사원들의 생활의 질은 직원몰입, 직무조절, 직무환경, 가정-일 관계, 직원 및 경력만족으로 총 5개 요인으로 구분 되었다. 선행연구에서 제시된 7개 요인으로 제시되었으나 직 원몰입(Employee engagement)과 직무조절(Control at work) 의 문항이 같은 성분으로 구분되었으며, 직무환경(Working condition)과 직업 및 경력만족(Job and Career satisfaction) 이 같은 성분으로 구분되었다. 병원위탁급식 종사원들의 동 료관계에 관한 요인분석을 실시한 결과 전체 9문항 중 협력 적인 동료관계와 경쟁적인 동료관계로 분류되었다. 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질 에 미치는 영향을 살펴본 결과, 협력적 동료관계가 직원몰입 에 영향을 미치는 것으로 나타났고 동료관계가 직무스트레 스에 미치는 영향에 있어서는 협력적인 동료관계가 직무스 트레스에 영향을 주는 것으로 나타났다. 동료관계가 가정-일 관계에는 영향을 미치지 않는 것으로 나타났고 협력적인 동 료관계가 직무환경에는 영향을 미치는 것으로 나타났는데 협 력적인 동료관계를 통해 생성된 심리적 안전감이 직무환경 에도 긍정적인 영향을 미치는 것으로 사료된다. 동료관계가 일반적 행복에 미치는 영향에 있어서는 협력적인 동료관계 가 일반적 행복에 긍정적인 영향을 미치는 것으로 나타났다. 위탁급식운영 병원급식 종사원의 직군별(영양사, 조리사, 조리원)로 동료관계가 생활의 질에 미치는 영향을 분석한 결본 연구는 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질에 미치는 영향을 살펴보기 위해 상급종합병원에 근무하는 영양사, 조리사, 조리원들을 대상으로 동료관계와 생활의 질에 대한 조사를 실시하였으며 본 연구 결과의 주 요 내용은 다음과 같다. 선행연구를 기반으로 위탁급식운영 병원급식 종사원의 생 활의 질 33개 문항을 요인분석 실시하여 위탁급식운영 병원 급식종사원들의 생활의 질은 직원몰입, 직무조절, 직무환경, 가정-일 관계, 직원 및 경력만족으로 총 5개 요인으로 구분 되었다. 선행연구에서 제시된 7개 요인으로 제시되었으나 직 원몰입(Employee engagement)과 직무조절(Control at work) 의 문항이 같은 성분으로 구분되었으며, 직무환경(Working condition)과 직업 및 경력만족(Job and Career satisfaction) 이 같은 성분으로 구분되었다. 병원위탁급식 종사원들의 동 료관계에 관한 요인분석을 실시한 결과 전체 9문항 중 협력 적인 동료관계와 경쟁적인 동료관계로 분류되었다. 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질 에 미치는 영향을 살펴본 결과, 협력적 동료관계가 직원몰입 에 영향을 미치는 것으로 나타났고 동료관계가 직무스트레 스에 미치는 영향에 있어서는 협력적인 동료관계가 직무스 트레스에 영향을 주는 것으로 나타났다. 동료관계가 가정-일 관계에는 영향을 미치지 않는 것으로 나타났고 협력적인 동 료관계가 직무환경에는 영향을 미치는 것으로 나타났는데 협 력적인 동료관계를 통해 생성된 심리적 안전감이 직무환경 에도 긍정적인 영향을 미치는 것으로 사료된다. 동료관계가 일반적 행복에 미치는 영향에 있어서는 협력적인 동료관계 가 일반적 행복에 긍정적인 영향을 미치는 것으로 나타났다. 위탁급식운영 병원급식 종사원의 직군별(영양사, 조리사, 조리원)로 동료관계가 생활의 질에 미치는 영향을 분석한 결
The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOLBREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.
The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a “medium” effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.
This study was conducted on wine consumers to explore their behavioral characteristics concerning their drinking frequency of wine, wine selection factors, and difficulties in selecting wines. Data were collected during February 19th 2014 to April 20th 2014. Respondents were students who were taking classes about wine at a University located in the Gyeonggido area. Prior to the analysis, wine consumers were classified based on frequency of consumption: those who consumed wine less than once a month were classified as “Tell me consumers”, whereas those who consumed wine once or more a month were classified as “Engage me consumers.” The wine selection factors of the two groups were as follows: ‘label aspect’, ‘taste and aroma’, ‘use purpose’, and ‘price and recommendation’. Regarding ‘label aspect’ and ‘use purpose’, there were significant differences between the two groups. Regarding difficulties in selecting wines, “Tell me consumers” mentioned the following: ‘experience’, ‘price’, and ‘food pairing’. “Engage me consumers” mentioned the following: ‘ability to identify new wines’ and ‘tastes of others who drink with or oneself’. Classifying domestic wine consumers and their behavioral features of drinking frequency of wine can be used for market segmentation of wine consumers.
This study analyzed restaurant table settings with Gestalt's law of visual perception to obtain basic data for future marketing strategies. The research uses methods that involve applying images of restaurant table settings to Gestalt's law of visual perception, doing content analysis, and conducting a frequency analysis as well as a Chi-square test for classification analysis by visual perception. Results show a significant difference in the laws of visual perception, especially in the laws of nearness and closure, between table settings of different countries and backgrounds, such as Korean, Japanese, Chinese, Western cultures. In terms of the law of nearness, Chinese dishes were low, while other countries' dishes and Korean dishes showed high figures. In terms of the law of closure, Japanese dishes and western dishes had low values, while other countries' dishes and Korean dishes were high in their closure. Further studies on consumer awareness by visual perception classification need to be conducted.
The objective of this study was to investigate the phasic characteristics of the adjustment process to Korean food with an analysis of Japanese independent tourist culture social resistance factors. To collect data for empirical study, a survey was distributed to 284 Japanese tourists through Korean travel agencies. Logistic regression analysis was carried out in order to determine media and cultural beliefs affecting the diffusion process of Korean food. The results showed that cultural beliefs had no significant effects on the diffusion process of most Korean food. However, people who valued similarities between the two countries-South Korea and Japan-demonstrated a significant effect on performance and identification group. Therefore, cultural beliefs did not influence the diffusion of Korean food, although there are surely cultural beliefs and subjective factors affecting their reform decisions.
This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.
The purpose of this study was to select market variables that a foodservice company should consider when expanding overseas and to regional market analysis by variables. Twenty-three different variables were derived from 17 previous studies. These were: population, urbanization rate, women employed, enrollment in tertiary education, gross domestic product, value added by service, total number of mobile cellular telephone subscribers, number of internet users, total Asian highway, inward foreign direct investment, total service imports, inflation rate, international tourist arrivals, energy use by industry, growth rates of the food consumer price index, access to urban sanitation, per capita total expenditure on health, male life expectancy at birth, adult literacy rate, contributing women family workers, passenger car, and country risk assessment. The selected variables were collected as secondary data from the UN, Asian Development Bank, International Bank for Reconstruction and Development, and Michigan State University.
Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the ‘Food’; however, they were not satisfied with the ‘Beverage’ and ‘Value’. In addition, older patrons (55<) were not as content with the ‘Food’ as the younger patrons. The most influential satisfaction variable that affected a patron’s intention to revisit the Korean restaurant was ‘Food’ and ‘Overall experience’. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.