The purpose of study was to examine the factors influencing fast food consumption in Korean adolescents. The analysis was conducted using cross sectional study data from the 16th Korea Youth Risk Behavior Web-based Survey in 2020. A total 54,948 middle and high school students participated in this study. The subjects in the analysis were 28,353 males and 26,595 females, 28,961 middle school and 25,987 high school students. In total, 56.6% Korean adolescents consumed fast food once or twice weekly and 25.4% consumed fast food more than three times weekly. Logistic regression analysis revealed that fast food consumption was significantly associated with dietary behavior such as lower breakfast intake (OR: 0.930, 95%CI: 0.891~0.970, p<0.001), higher soda drinks consumption (OR: 2.563, 95%CI: 2.452~2.678, p<0.001), and higher sweet drinks consumption (OR: 1.898, 95%CI: 1.818~1.982, p<0.001). For psychological and health behavior factors, fast food consumption was also significantly associated with higher perceived stress (OR: 1.239, 95%CI: 1.163-1.321, p<0.001), higher smoking (OR: 1.300, 95%CI: 1.164~1.453, p<0.001), higher drinking (OR: 1.193, 95%CI: 1.112~1.280, p<0.001), higher depression experience, higher loneliness experience, and lower subjective health, In conclusion, fast food consumption in Korean adolescents was associated with undesirable dietary habits and psychological and health behavior, suggesting that appropriate education programs are necessary to reduce such behavior.

The purpose of this study is to analyze and evaluate the key success factors for the fast food industry in the region of Lahore Pakistan. Fast food concept developed very speedily in the last few years in Lahore region. The success or failure of a fast food industry based on some factors like Physical environment, Brand-name, Food quality, Price, Taste, Promotional activity, Habitual consumption, Health threats, Consumer expectation, and Family meal. To identify which of these factors has a greater influence on consumer satisfaction, four fast food restaurants such as McDonald’s, PIZZA HUT, KFC, and subway were targeted randomly. The proposed research is quantitative in nature and for data collection; a random sampling technique was used. A questionnaire survey answered by 273 people was considered in this research. Data have been analyzed through statistical techniques. It is observed that Brand name, Food quality, Physical environment, Health threats, Price, Family meals, Habitual consumption, and Consumer expectation showed significant impacts on Fast food industry compared to other factors evaluated herein.

본 연구에서는 외식시장에서 패스트푸드로 대표되는 햄버 거 브랜드들의 이미지가 현재 소비자들에게 어떻게 인지되 고 있으며, 향후 어떠한 이미지로 변화하는 것이 경쟁이 치 열한 시장에서 효과적인 마케팅전략이 될 것인가를 분석하 고자 하였다. 즉, 브랜드 개성을 적용하여 지각도 구축을 통 한 재포지셔닝 전략을 제시하고자 하였다. 실증분석결과는 다음과 같다. 첫째, 패스트푸드 브랜드 개 성은 ‘친숙함’, ‘활발함’, ‘전문성’, ‘신뢰성’, ‘세련성’ 등 다 섯 가지 요인으로 도출되었다. 둘째, 다섯 가지 브랜드 개성 요인을 기초로 바이플롯(Biplot)을 이용하여 전체집단의 지 각도를 도출한 결과 ‘맥도날도’와 ‘롯데리아’가 가장 서로 가 깝게 위치하고 있으며, 이는 소비자의 인지 상에 서로 경쟁 관계에 놓여있음을 파악할 수 있었다. 그리고 ‘KFC’와 ‘버거킹’이 비교적 독립된 위상을 차지하고 있으며, ‘맥도날드’ 와 ‘롯데리아’는 ‘친숙성’, ‘맘스터치’는 ‘열정’과 ‘신뢰성’ 및 ‘세련성’이라는 브랜드 개성을 지니고 있는 것으로 나타났 다. 이에 반해 ‘버거킹’은 여타 다른 브랜드 속성들과는 다 소 거리가 떨어져 있음을 파악하였다. 이는 소비자들에게 다 른 브랜드와 차별화된 독특한 브랜드 개성 이미지가 부족하 다는 것으로 평가할 수 있다. 셋째, 성별, 브랜드 신뢰도, 브랜드 만족도 등에 따른 세분 집단 간 지각도를 도출한 결과 서로 집단 간 유의한 차이가 있는 것으로 나타났다. 구체적으로 남성의 경우 가장 차별화 된 브랜드 개성 속성으로 ‘세련성’과 ‘친숙성’이며, ‘맥도날 드’와 ‘롯데리아’가 서로 유사 이미지로 인지되고 있는 것으 로 나타났다. 여성의 경우는 ‘신뢰성’이 가장 차별화된 브랜 드 개성 이미지로 나타났으며, ‘맘스터치’가 ‘신뢰성’, ‘KFC’ 가 ‘전문성’을 지닌 것으로 나타났다. 브랜드 신뢰도가 낮은 세분집단에서는 ‘전문성’과 ‘세련성’이 가장 차별환 된 속성 으로 나타났으며 ‘맥도날드’가 ‘친숙성’과 ‘열정’ 이미지를 지닌 브랜드로 인지하고 있는 것으로 나타났다. 브랜드 신뢰 도가 높은 세분집단의 경우는 ‘친숙성’이 최대속성으로 나타 나며 ‘롯데리아’가 그러한 브랜드 개성 이미지를 가장 많이 지닌 것으로 나타났다. ‘BBQ’가 ‘열정’과 ‘신뢰성’, ‘KFC’가 ‘전문성’을 지닌 것으로 나타나고 있다. 브랜드 저만족도 집 단에서는 ‘세련성’이 가장 차별화된 최대속성으로 나타나며, ‘전문성’이 최소속성으로 나타나고 있다. ‘KFC’가 ‘세련성’, ‘맘스터치’가 ‘신뢰성’과 ‘열정’을 지닌 브랜드로 인지되고 있 는 것으로 나타났다. 브랜드 고만족도 집단에서는 ‘열정’이 가장 차별화된 속성으로 나타나며 여기에는 ‘BBQ’가 가장 가까운 브랜드로 인지되고 있으며, ‘전문성’이 최소 속성으 로 ‘맘스터치’가 가장 가까이 위치하고 있다. 그리고 ‘롯데리 아’가 ‘친숙함’에 가장 가까우며 그리고 유사 이미지 브랜드 로는 ‘맥도날드’와 경쟁관계에 있는 것으로 나타났다. ‘버거 킹’은 ‘신뢰성’ 이미지요인에 가장 가까이 하고 있음을 살펴 볼 수 있다. 마지막으로 소비자들이 어떤 브랜드 개성 이미지를 가장 선호하는지와 그 이상점이 무엇인지를 파악하기 위해 비교 대상 브랜드 여섯 개의 선호도를 조사하여 각 브랜드의 선호집단과 이상점 벡터를 구하였다. 그 결과 전체집단은 ‘맘 스터치’를 가장 선호하며, 이의 브랜드 개성 이미지요인으로 는 ‘열정’, ‘신뢰성’, ‘세련성’을 지닌 것으로 평가받고 있었 다. 그리고 전체집단의 최대속성은 ‘친숙성’으로 향후 시장 에서 ‘친숙성’이미지를 좀 더 보완하는 전략을 구축할 필요 가 있다. 남성들은 ‘맥도날드’를 가장 선호하며 ‘친숙성’을 지닌 브랜드로 인지하고 있다. ‘맥도날드’는 향후 시장에서 ‘세련성’과 ‘전문성’을 좀 더 보완하는 재포지셔닝전략을 구 축할 필요가 있다. 여성들은 ‘KFC’와 ‘맘스터치’를 가장 선 호하며 이들 브랜드에 대해 ‘전문성’과 ‘신뢰성’을 지닌 것으 로 인지하고 있다. 앞으로 경쟁시장에서 ‘열정’ 이미지요인 을 더 보완하는 전략이 필요하다. 브랜드 신뢰도와 만족도가 낮은 집단은 ‘KFC’를 가장 선호하며 각각 ‘신뢰성’과 ‘세련 성’을 지닌 것으로 평가하고 있으며 추가적으로 ‘전문성’과 ‘열정’을 보완하는 전략이 필요하다. 마지막으로 브랜드신뢰 도와 만족도가 높은 집단에서는 ‘맥도날드’를 가장 선호하며 ‘전문성’과 ‘친숙성’을 지닌 브랜드로 인지하고 있는 것으로 나타났다. ‘맥도날드’와 ‘롯데리아’는 현재 시장에서 시장점 유율 우위에 있으나 후발 브랜드 ‘맘스터치’의 ‘신뢰성’과 ‘KFC’의 ‘전문성’에는 다소 부족한 브랜드 개성 이미지를 지 니고 있음을 파악할 수가 있었다. 따라서 이에 대한 보완전 략이 수립되어야 할 것이다. 기존의 선행연구에서도 패스트푸드 햄버거의 브랜드 개성 은 종종 도출하였다. 그러나 지각도상에서 비교대상 브랜드 의 경쟁관계와 그 이상점은 구체적으로 제시하지 못하였다. 시장에서 서로 경쟁관계에 있는 패스트푸드 햄버거 브랜드 이미지를 공간 지각도상에 도출하여 재포지셔닝 전략을 개 발한 것에 본 연구의 차별성이 존재한다고 볼 수 있다. 하지만 본 연구는 다음과 같은 한계점을 내포하고 있다. 브랜드 개성을 평가하는 속성변수들이 선행연구들을 참고로 그대로 적용한 것으로 향후에는 급변하고 있는 시장의 변화 를 적용한 다양한 속성변수들이 추가적으로 개발되어야 할 것이다. 또한 표본의 대표성문제가 있다. 부산지역 대학생들 을 대상으로 자료를 수집한 데 그 한계점이 있다. 추가연구 에서는 다양한 연령층, 지역 및 직업군 등을 고려한 연구가 진행되기를 기대한다.

The purpose of this study was to investigate the perception and preferences relating to Korean fast food among students of the College of Hotel management in Germany and utilize the analyzed data as baseline data for globalization of Korean food. A total of 74 students with food-related majors were asked to complete a survey after cooking and tasting seven different kinds of Korean dishes themselves. Exactly 97.3% of students reported that even though they never tried Korean food before, that Korean food is uncomplicated and interesting to cook, very healthy with abundant vegetables and rice, and suits their palate. Regarding the seven dishes of Korean food, the students stated that Gimbab (김밥) is most suitable for fast food and sorted Japchebab (잡채밥), Gunmandu (군만두), Bulgogidubbab (불고기덮밥), Makjeok (맥적), Bibibguksu (비 빔국수), and Musaengche (무생채), in descending order, regarding globalization of Korean food. Gimbab (김밥) and Gunmandu (군만두) both received the highest scores for being the most preferred Korean food. As students indicated Korean food as a dish they would like to cook again, recommend to friends and familyies, and buy if sold in Germany, this survey suggests that Korean food can be a competitive fast food in Germany.

This study was analyzed to provide fundamental data on the relationship between fast food consumption behaviors and food-related lifestyle types. Data was collected from 268 middle students in the Incheon region through a self-administered questionnaire. A factor analysis extracted five comprising food-related lifestyle, which we named health seeking (factor 1), taste seeking (factor 2), easy seeking (factor 3), popularity seeking (factor 4) and safety seeking (factor 5). According to the results of the factor analysis, the food-related lifestyle showed that the average consumption was more than 2.95 and, 0.792 in Cronbach alpha coefficient. There were significant differences in the influence factor for the selection of fast food according to taste seeking and, popularity seeking types (p<0.05). Also, the easy seeking and safety seeking lifestyle types showed a significant differences for the reason the choosing criteria of fast food (p<0.05). Especially, the nutrition problem was of the highest importance for the health and safety seeking but an advertisement effect trend appealed more to the taste seeking, easy seeking and popularity seeking lifestyles. There were significant differences in fast food of intake frequency according to health seeking, easy seeking, popularity seeking and safety seeking types (p<0.05). A significant positive result of the internal characteristics of fast food consumption (p<0.05) was shown for the health seeking and safety seeking types. A significant positive result of the external characteristics of fast food consumption (p<0.05) was shown for the popularity seeking and safety seeking types.

The purpose of this study was to analyze the effects of celebrity endorsers used in fast food industry among highschool and undergraduate students. By taking the sample’s age and income into consideration, the advertisement examples of fast food industries were chosen for this study. Data was collected by questionnaires from 400 students. For statistical analysis, the SPSS V19.0 was used for reliability and factor analysis, chi-square test and regression analysis. The results are as follows: First, there was a significant difference (p<0.01) in advertising effects according to gender and education level. Out of the consumers who were exposed to celebrity endorsers, the highschool students and women showed higher advertising effects. Second, the advertising attitude was positively related to brand images (F: 479.680, p<0.01) and buying intentions (F: 1101.427, p<0.01) as well as brand images on purchase intentions (F: 492.175, p<0.01). In conclusion, the consumers with positive attitudes towards advertisements will also evaluate brand images positively and be more likely to purchase the products.

This study was designed to provide fundamental data on the consumption of fast food for a balanced diet of university students. The effects of personal characteristics and preferences such as gender, major, residing region, living expense, school grade, dieting, physical activity, smoking and alcohol consumption on fast food consumption patterns were analyzed by surveying university students. The analysis showed significant differences (p<0.05) in the consumption of different types of fast food depending on different personal characteristics and preferences as follows : hamburger by major, physical activity and alcohol consumption; chicken by school grade, physical activity and alcohol consumption; spaghetti by gender and smoking. Groups of different majors and school grades showed significant differences (p<0.05) in response to a question “Have you ever eaten fast food for regular meals?”. The choice of fast food types based on taste and price appeared to be significantly influenced by majors and gender. Different groups with different majors and dieting experience appeared to think significantly differently about fast food. In response to a question “Has the consumption of fast food changed your diet style” different groups of different majors and physical activities showed significant differences. The analysis of factors affecting fast food choices revealed that fast food is chosen significantly differently depending on gender and majors (p<0.05). The purchase of fast food appeared to be significantly affected by gender, diet, physical activity, experience of fast food and consumption of fast food for regular meals (p<0.05).

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p < 0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in fullservice restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

This study was conducted to investigate the effects of fast food customer's perceived risks on risk reduction behavior, attitude and purchase intention. A total of 268 usable surveys were collected using a stratified random sampling method. Descriptive analysis and factor analysis was then conducted using SPSS 12.0, and a Cronbach's α was generated to estimate the internal consistency of the survey items. Multiple regression analysis was used to evaluate the relationships among variables. The results indicated that fast food safety and monetary risks had a negative effect on customer feelings and satisfaction with fast food, which had a positive effect on buying purpose and recommendation purpose. Conversely, obesity and monetary risks only had a negative effect on buying purpose. An improved menu more effectively reduced the risk perceived by the fast-food customers than an improved image.

The purpose of this study was to research eating-out information search methods according to college student's lifestyle and their influences on overall satisfaction at fast-food restaurants in eastern province of Kangwondo. Lifestyle was divided into 7 factors and 6 clusters. According to the results, information search methods through Newspaper, magazine and word of mouth were used the most preferably by Cluster 3, 'Brand preference intention'. And TV advertising was used the most preferably by Cluster 4, 'Convenience intention', and the advertisement through internet was used the most preferably by Cluster 5, 'Health · effort intention'. However, Information searches through TV advertising and word of mouth had negative influence on the overall satisfaction. But method through internet had positive influences on the overall satisfaction. Eventually, it's proved that information search methods had significant differences according to student's lifestyle. And some information search methods influenced their overall satisfaction. Therefore, food-sonics corporations need to try reducing negative images of various advertisements and activating positive aspects of specialized promotion instruments.

Many domestic studies related to service quality are performed but the study on computing Service Quality Score is not yet activated. Because Service quality measurement plays an important role in assessing service performance and diagnosing service probl

This study was performed to investigate 172 samples of fried food in fast food store. The free fatty acid value of 22 samples exceeded standard of fried-food. These samples were 10 fried chickens, 6 fried potatoes and 5 fried onions. Fatty acid composition differed from each company. The correlation between free fatty acid value and double bond index was very low. New standard of fried food in fast food store is needed for thorough hygiene management, because of being not existed standard. The fried potato containing many carbohydrate and fat appeared higher calory than fried chicken containing many protein. The fried food had high fat comparatively, so that attention in regard to excess intake is demanded. The trace materials were included Mg, Ca, Mn, Fe, Zn, Cu and Cr in order of quantity, and the harmful heavy metals - Pb, Hg and Cd - were included small quantity.

국내의 서비스품질 측정관련 연구들은 Parasuraman, Zeithaml & Berry(PZB)가 제안한 SERVQUAL과 Cronin & Taylor가 제안한 SERVPERF를 이용하여 패스트푸드산업, 외식산업 등에서 서비스품질요인들(유형성, 신뢰성, 반응성, 확신성, 공감성 등)의 구매 전 기대(SERVPERF에서는 중요도)와 구매 후 만족도를 측정하여 서비스품질을 평가하고 있지만, 서비스품질을 계량화하기 위한 연구는 활발하게 이루어지고 있지 않다. 따라서, 본 연구는 서비스품질을 계량화시키는데 그 목적이 있으며, 서비스품질을 계량화시킴으로써 다음과 같은 효과가 있을 것으로 사료된다. 여러 개(2개 업체 이상)의 동종업체 또는 경쟁업체간 비교가 용이해지기 때문에 경쟁 우위의 전략을 도출할 수 있을 뿐만 아니라, 이에 따른 더욱더 고급화된 고객 서비스를 소비자들은 제공받을 수 있을 것이다.

This study had two major purposes: 1) to establish a quantitative measure of the overall restaurant attractiveness for each of the selected restaurants. 2) to examine the implications of the findings from the above concerning the operating initiatives necessary to improve the restaurant attractiveness. A multi attribute model was employed to obtain a numerical index of the attractiveness for each of the three fast food restaurants. It was found that certain of the attributes selected were clearly established as determinant variables(p<0.05). The research plotted the location of Attributes on a graph where the axes are the salience and importance scores to indicate approximate positions in four cells. Finally, the implications of these findings concering marketing and develpment initiatives to improve the perceptual attractiveness of the three fast food restaurant1.s are discussed.

부산지역 대학생 340명을 대상으로 전통음식의 패스트푸드화에 관한 견해를 조사한 결과는 다음과 같다. 1. 조사 대상자는 남학생이 56.2%, 여학생이 43.8%, 20-24세가 66.8%를 차지하였고, 자기집에 거주하는 학생이 73.6%이었으며, 평균용돈은 16-20만원이 31.8%로 가장 많은 비율 차지하였다. 2. 패스트푸드가 식습관에 미치는 영향은 '입맛이 서구화 되었다', '지방의 과잉섭취가 되었다', '외식을 더 좋아하게 되었다', '비만가능성이 커졌다' 의 순으로 나타났으며, 성별(p<0.01)로 유의적이 차이를 보여 남학생은 입맛의 서구화, 여학생은 지방의 과잉섭취의 비율이 높게 나타났다. 3. 외국브랜드 패스트푸드점의 이용에 대한 견해는 '생각해보지 많았다' (32.9%), '이용을 자제해야 한다' (23.1%)로 나타났으며 전통음식 패스트푸드점의 이용에 대해서는 '가끔 이용할 것이다' (56.5%). '많이 이용할 것이다' (19.8%)로 나타나 빠른 시일내에 한국형 전통음식 패스트푸드업체의 개발이 필요한 것으로 보인다. 4. 국내브랜드 패스트푸드점에 대한 견해로는 '모르겠다' (32.1%), '맛이 떨어진다' (20.8%), '어쩐지 외국 브랜드보다 못하다' (13.3%)의 순이었고, 성별(p<0.01)로 유의적인 차이를 보여 맛의 차이는 여학생이, 가격의 차이는 남학생이 높은 비율로 꼽았다. 5. 전통음식의 패스트푸드점에 대한 견해로는 '전망이 있다'가 62.2%, '신속히 이루어져야 한다'가 15.5%로 나타났으며, 전통음식 중 패스트푸드화 할 수 있는 음식으로는 떡, 한과류(27%), 불고기, 음료, 빈대떡, 잡채, 갈비찜, 구절판의 순이었다. 6. 전통음식을 패스트푸드화 하는데 있어서의 문제점으로는 사람들의 인식(29.7%), 음식의 기계화와 자동화(26.2%), 정성부족으로 인한 맛의 감소(21.6%) 순으로 나타났고, 성별(p<0.01), 연령별(p<0.05)로 유의적 인 차이를 보였다. 7. 전통음식 패스트푸드점이 생기면 이용도에 관한 견해는 '가끔 이용할 것이다'가 56.5%, '많이 이용할 것이다'가 19.8%로 나타났고, 연령별(p<0.05), 주거상태별(p<0.05)로 유의적인 차이를 보였는데 연령이 많을수록 '이용치 않겠다'는 비율이 높았고, 특히 주거상태별로는 '전혀 이용치 않을 것이다'의 비율이 하숙생이 높게 나타났다. 본 연구는 유행에 민감하고 문화의 변화를 주도하며 패스트푸드를 가장 많이 이용하는 세대인 대학생들을 대상으로 우리의 전통음식을 패스트푸드화 하였을 때의 견해를 알아보고 그 전망을 살피기 위한 연구였다. 연구결과에서 나타난 바와 같이 유행의 첨단을 달리는 신세대라 하더라도 많은 비율의 대학생들이 전통음식의 패스트푸드화에 전망을 밝게 보고 있었으며 이를 위해서는 많은 문제점도 지적하였다. 이에 전통음식의 패스트푸드화와 상품화에 대한 인식이 고무적인 방향으로 변화하고 있어 앞으로 계속 그 추이를 연구할 가치가 있다고 사료된다.