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.

The aims of study were to provide basic data for the internationalization of Contract Foodservice Management Companies (CFMC) and to gain a better understanding of internal push-and-pull factors through in-depth interviews. The interviewees were managers of four large CFMCs and one small-to-medium CFMC. The non-structured interview format employed an interview guide of open-ended questions. All interviews were digitally recorded and notes were taken simultaneously by an interview assistant. The narrative data analysis involved transcription, coding, classification by categories, and content analysis. Eighty-eight codes were generated from the interview analyses, and the subordinate variables uncovered included seven push factors, eight pull factors, one interactive factor, and 10 internal dynamics. These factors will be useful in further studies of the internal operations of specific CFMCs, and more generally, the practical condition of the industry.

The purpose of the study was to assess the relative preference for hot & spicy sauces using conjoint analysis, with focus on English consumers. From the results of the study, we were able to derive a standard with the best sauce attributes. The respondent group was selected from the CCFRA's customer database. The qualification criteria for inclusion in the sample were: the primary grocery shopper in the household, a consumer of a range of home cooked oriental & far eastern cuisines, enjoyed hot & spicy chili-based foods, and willing to buy hot chili-based oriental sauces. A total of 676 respondents completed the survey in which 76% were women, and all respondents were between the ages of 18 and 65 years. An online survey method was used and a conjoint analysis was adopted. In conjoint analysis, a product is described as a combination of a set of attribute levels, where a utility value is estimated for each attribute level. In summing up the results of this study, the sensory property (flavor) attribute was most important, the second was brand, and the third was price. For the sensory property attribute, a mild chili sauce of blended garlic, sugar, and lime scored highest. In terms of brand, Blue Dragon was selected as the best. The lesser known Korean Kochujang brand of "Hot&Joy" scored lowest with respect to brand value. Encouraging, however, was the description based on the Hot&Joy product: a hot chili sauce blended with ginger and garlic, which held appeal across age groups and genders. In terms of price, 75p per bottle had the best score.

본 연구는 정자 내의 phsopholipid hydroxide glutathion peroxidase (PHGPx) mRNA 발현 수준, heparin-binding protein (HBP) mRNA 발현 수준, 수태율 그리고 산자수 사이의 관계를 조사하고자 실시하였다. 수태율과 산자수 사이에 있어서 상관관계는 나타나지 않았다. PHGPx mRNA 발현 수준에 있어 산자수가 10두 이상 군에서 (2,414.7±400.7) 8두 미만 군보다 (1,875.8±311.2) 높게 나타났으나 유의적인 차이는 없었다. HBP mRNA 발현 수준에 있어서도 산자수 10두 이상 군에서 (2,255.9±360.8) 8두 미만 군보다 (2,155.4±378.0) 약간 높은 결과를 보였으나, 유의적인 차이는 인정되지 않았다. PHGPx mRNA 발현 수준과 산자수 사이의 관계는 (r=0.206) 정의 상관관계를 보였으나, 유의한 상관관계는 나타나지 않았다. 본 실험의 결과, PHGPx와 HBP의 발현수준이 수태율, 산자수와 유의한 상관관계를 보이지 않았기 때문에 PHGPx와 HBP가 정자의 수정능력을 예측하기에는 미흡한 면이 있다.

The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.

The purpose of this study was to examine Korean restaurant industry during 1979~2001, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine 'restaurant'. Korean food service industry yearly statistics have been published since 1980, the magazine 'Restaurant' has been published since 1985, but the statistics was recorded from 1995.

This paper tried to identify recognition and historical background about western table decoration. For the study, the documentary study would be accomplished. the range of time was during Renaissance, Baroque, Rococo, and Neo-classic period, and the range of space was among Italy, France, and England. Styles for example architectures, interior designs, arts, and sculptures represented their own period, and had great influences on eating habits, and the eating habits would be influent on kitchen utensils. As a results of the fact, the structural elements and decoration of table would be showed different characteristics according to periods of time. Today's food cultural trends consisted of consumption, taste, sense, and consumers' demands become diversified, so the paper would be an important data to understand new designs proper for our own modem sense that cope with modem feeling.

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice employees, so turnover rate was higher than it. Comparing the number of feeding, B&I foodservice equipment and facilities scale was bigger than University foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

The purpose of this study was to assess the nutrition education and training needs as a basis for program planning for day care children. Nutrition achievement test developed by American National Dairy Council and Iowa state University was modified and used for measuring the level of basic knowledge of food and nutrition for day care children. The results of this study can be summarized as follows 1. Over 70% of mothers indicated their children had a certain degree of food behavior and feeding problems in terms of unbalanced food habit, irregular meal period. 2. Mean score for the nutrition achievement test for day care children was 9.3. 3. The nutrition achievement test score for children with high socio-economic status was significantly higher than those of children with middle and lower group. 4. Inspection of the difficulty difference indices showed that over the 50% of the children had more items that were easier in the content of physiological facts than in the food handling and social psychological aspects of foods.

논보리의 제초작업체계를 확립하는 기초자료로서 적정제초시기를 구명코자 제초시기를 달리하여 포장시험한 결과를 요약하면 다음과 같다. 1. 1회 제초의 경우, 월동후 조기(2월 상순)에 행할수록 수량구성요소와 수량이 증가하였고, 후기의 잡초량도 감소하였다. 2. 초기잡초의 방임기간은 2월 10일이나 늦어도 2월 25일까지였다. 3. 제초를 끝내도 좋은 시기는 3월 11일까지였고, 4월 이후의 제초는 수량증수에 큰 효과가 없다고 생각되었다. 4. 잡초와 맥류와의 경쟁시기는 2월 25일부터 3월 30일까지가 가장 심하였고, 그 후에도 경쟁이 계속되면서 약화해지는 경향이었다. 따라서 이 기간에는 잡초를 제거해 주어야 수량감소를 면할 수 있을 것으로 보인다. 5. 주요 잡초는 둑새풀, 벼룩나물, 갈퀴덩굴의 순위였다.

This study was conducted to determine physico-chemical properties and degree of heavy metal contamination of sediments collected at Yeosu harbor. Outside of harbor (Y1, Y2, and Y3) showed relatively lower ignition loss than those for Y4 and Y5. All sediment samples had similar oxides and minerals based on the XRD and XRF analyses. Heavy metal contamination of the sediments was evaluated using USEPA, Ontario sediment quality guidelines, index of geoaccumulation and total enrichment factor. In summary, sediment Y5 was classified as moderately contaminated region based on index of geoaccumulation and heavily polluted based on standards of USEPA, Ontario sediment quality guidelines, and total enrichment factor. Sample Y5 obtained from the inner side of harbor showed the highest heavy metal contents. Among five heavy metals measured at Y5, Cu concentration was extremely high, which indicated that harbor activity might influence the Cu concentration in harbor sediment.

In this study, five sediments samples were collected at near Hansan island. These samples were characterized whether they were contaminated or not. For this purpose, physico-chemical properties and metal contents were analyzed. From the elemental analyses, XRD, and XRF analyses, all samples showed similar elements, oxides, and minerals. In general, Cd, Cr, Ni, Pb, and Zn concentrations were below the contamination standards. Concentrations of Cu, however, exceeded the contamination standards of USEPA and Ontario sediment quality guidelines for some sampling sites. Ignition losses of the all samples were greater than 8%, which is a value indicating whether the sample is heavily polluted or moderately polluted. All the samples were classified as heavily polluted due to the high value of ignition loss. Therefore, sediments of the near Hansan island are required for periodic and strict management to prevent any harmful effects to the surrounding environments.

This study was conducted to determine physico-chemical properties and degree of heavy metal contamination of sediments collected at Tongyong channel. From XRF and XRD analyses, all samples consisted of similar oxides and minerals. TOC ranged between 1.73 and 2.79%. Ignition loss ranged between 9.31 and 12.28%. Degree of heavy metal contamination of sediments was performed based on standards proposed by USEPA, Ontario sediment quality guidelines, index of geoaccumulation and total enrichment factor. In summary, sediment T9 was classified as moderately contaminated region based on standards of USEPA, index of geoaccumulation and total enrichment factor. In addition, T7 and T8 were classified as moderately contaminated region based on only USEPA standard. However, concentrations of Cu and Zn of T7 and T8 gradually increased to the level of T9 where it was close to Tongyong harbor. Therefore, the regions of T7, T8 and T9 need to be monitored and if possible required to remediate contaminated sediments.