대학학생식당의 공간분석과 이용자만족에 관한 연구

김성기(Kim, Sung-Kee) 한국실내디자인학회 2013 한국실내디자인학회논문집 Vol.22 No.5

The study analyzed behaviors of users in cafeterias and spatial·environmental images as well to understand what factors would affect the users" satisfaction in the cafeterias. The study also looked into how interior space factors would influence the users, what the users actually want from the cafeterias when they use them and lastly, what kinds of behaviors the users would do while in the cafeteria. Through those researches, the study proposed solutions to improve the users" satisfaction in cafeterias. As a field survey research, the study observed actual conditions of cafeterias at a university as conducting spatial·environmental analysis to present ways to improve students" satisfaction in cafeterias at their university. In order to achieve the research goal, the study carried out a literature analysis and a survey and visited the cafeterias to understand both actual conditions and environments of cafeterias at a university. The study also had in-depth interviews with the students. The subject of the study was those college students who have been using four cafeterias at three campuses of D university. Data was collected via surveys, observations and interviews. With the students as the research subject, the study investigated and analyzed current status of the students" using of the cafeterias, actual utilization, spatial factors and satisfaction factors. The study was mainly developed with a survey conducted and by distributing basically 200 copies of the survey each to the campuses, the study gave out 200 copies each to Suseong Campus in Daegu and Oseong Campus in Gyeongsan but 400 copies at a time to Samsung Campus in Gyeongsan because it was the main campus and had two cafeterias. To sum up, each department was instructed to answer 20~40 copies of the survey in the end. Out of 800 copies in total, 188 copies from Oseong Campus, 153 copies from Suseong Campus and 386 copies from Samsung Campus which would add up to 727 were observed to be faithful enough to be used as statistics for the study.

대학교 급식 소비자들의 닭고기 소비행태에 관한 연구 : 식품안전인증(HACCP)과 친환경인증 비교를 중심으로

한재환,김성훈,Han, Jae-Han,Kim, Soung-Hun 한국유기농업학회 2014 韓國有機農業學會誌 Vol.22 No.2

Even though consumers' concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students' interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students' consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with food-safety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

The Effects of Online Home Learning in Connection with Extracurricular Activities for Lifelong Education for the Disabled at University on Cafeterias Cooking Assistance Skills of Job Search Persons with Developmental Disabilities

Kim, Young-Jun,Park, Jae-Kook,Kwon, Ryang-Hee The International Promotion Agency of Culture Tech 2021 International Journal of Advanced Culture Technolo Vol.9 No.3

The purpose of this study is to analyze the effects of online home learning in connection with extracurricular activities for lifelong education for the disabled in university on the cooking aids skills of cafeterias for the job search persons with developmental disabilities. Three people with job search developmental disabilities who have been in a state of unemployment for three years after graduating from a special high school course participated in the experiment. In order to verify the meaningful functional relationship between independent variables and dependent variables, multiple probe design across subjects, one of the main techniques of a single object study, was used. The experimental conditions according to the research design consisted of the steps of baseline, intervention, maintenance, and generalization. The dependent variable of this study is the restaurant cooking aid skills in the cafeteria, and three subskills such as side dish arrangement, sink arrangement, and dish washing were combined by task analysis. And the independent variable of this study was composed of procedures and methods to teach the environment, tools and materials related to the performance of dependent variables to the developmental disabled people at home by using real-time image technique through zoom service, and the contents of the performance by stages of task analysis. In addition, independent variables were applied to the subjects in the course of the extracurricular activities with the theme and contents of lifelong education for the disabled at university. Students who completed the above extracurricular activities practiced the intervention scene of the researcher through the screen sharing of zoom service. As a result, the subjects with developmental disabilities effectively acquired and maintained the positive response performance of dependent variables through independent variables. The subjects also showed high positive responses to generalization tests conducted in kitchens in cafeterias located elsewhere in the same university.

대학생의 구내식당 이용실태 및 음식물쓰레기 감량에 대한 의식 조사 연구

한준표 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.2

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 502 students using Yeungnam University cafeteria, and illustrates the students' use and perception for the reduction of food waste. Its results can be summarized as follows: 57.2 percent of the total users use the university cafeteria every day, also 77.1 percent of the students preferred Korean style dish. Female students left more food waste than male students, and the most leaving food was stews than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also they preferred Kimchibokkumbab. But they disliked Baechuguk, Sungiguk, salted fish and fishes. The perception of female users on the reduction of food waste was lower than that of male users, but they were concerned about on the reduction and recycling of food waste. Also the best method of food waste treatment recognized by students were utilizing the waste food as fertilizer or fodder for animals.

대학 급식 서비스에서 서비스품질이 지각된 가치, 고객만족, 신뢰, 행동의도에 미치는 영향

조진호(Cho, Jin Ho) 한국서비스경영학회 2015 서비스경영학회지 Vol.16 No.5

This study examines the effects of service quality on customers" decision-making processes in a university cafeteria. Service quality is assessed as a second-order construct consisting of food, sanitation, ambience, and convenience. We identify service quality as the key driver of perceived value, customer satisfaction, and behavioral intention. Moreover, the moderating role of student"s nationality on customers" decision- making processes is examined. Empirical tests using partial least squares conducted with data from 500 university students who have experienced with the university cafeteria. The results revealed that service quality plays an important role in customers" post-purchasing behaviors in the university cafeteria. The analysis results confirm the salient power of perceived quality, trust, and customer satisfaction on behavioral intention. Additionally, the results show the difference effects of service quality on behavioral intention between domestic students and foreign students.

대학 구내식당의 음식쓰레기 감량을 위한 교직원의 의식 및 이용실태 조사

한재숙,오옥희,최영희 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.1

The goal of this study was to find the way of reduction on food waste in the university cafeteria. A survey was conducted on the 500 faculty members using Yeungnam University cafeteria, and if illustrates the faculty's use and perception for the reduction of food waste. Its results can be summarized as follows 32.0% of the total users use the university cafeteria everyday, also 86.6% of the users preferred Korean style dish. Female users left more food than the male users resulting in more food wastes. The male users resulting in more food waste and the most leaving food was Kimchi than the other types of foods. The most favorite stew and side dish turned out to be Yukgaejang and Bulgogi respectively, also Kimchibokkumbab was the preferred dish. But they disliked Sunjiguk, Ginger, Jellyfish and Mackerel pike. The perception of male users on the reduction of food waste was lower than that of female users. The best way of food waste treatment recognized by the users were utilizing the waste food as fodder for animals or fertilizer.

대학교 급식 소비자들의 닭고기 소비행태에 관한 연구 : 식품안전인증(HACCP)과 친환경인증 비교를 중심으로

한재환,김성훈 한국유기농업학회 2014 韓國有機農業學會誌 Vol.22 No.2

Even though consumers’ concern about food-safety certified or environment-friendly chicken meat becomes one of the main issues of food consumption in Korea, university students’ interest about food-safety certified or environment-friendly chicken meat was not often discussed. We realized that the cafeteria of university is one of the largest consumption points for the chicken meat of university students, and tried to analyze university students’ consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university. The object of this paper is to conduct survey analysis about the students' behavior for consumption of food-safety certified or environment-friendly chicken meat at the cafeterias of university and to measure WTP(Willingness-to-pay) for the food cooked with foodsafety certified or environment-friendly chicken meat. The results present that most of students show higher preference of environment-friendly chicken meat than food-safety certified chicken meat, and that they can pay 1,329.9 Korean won for food cooked with environment-friendly chicken meat.

대학 구내식당 푸드 코디네이션 만족도에 관한 연구

류무희(Moo Hee Ryu) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The goal of this study is to improve food coordination, which is one of the factors of menu quality, by surveying satisfaction of students who visit a university cafeteria. Using Amos 7.0 to graphically verify the structure of the overall model, these following results were obtained. First, satisfaction with Interior facilities was positively enhanced by food shapes, food colors, tableware sizes and tableware colors. The more people liked these factors, the higher their satisfaction was. Second, satisfaction with Interior decoration was judged by such factors as food sizes, food colors and tableware colors. Third, satisfaction with Interior lightings was affirmatively affected by the colors of food and tableware. Fourth, Interior facilities, decoration and lightings all have positive influence on satisfaction with food. Higher satisfaction on these factors guarantee higher satisfaction with food. Among the standardized coefficient, Interior decoration(0.460), Interior lighting(0.310), Interior facilities(0.183), Interior decoration appears to be the most important factor for satisfaction with food.

대학가 1인 가구를 위한 라이프스타일 지원 어플리케이션

노연희,백진경 한국멀티미디어학회 2023 멀티미디어학회논문지 Vol.26 No.6

This research originated with the need to help solve the problems facing single-person households living on or near the campus of I University located in Gyeongsangnam-do following the COVID-19 pandemic. Most single-person households tend to rely heavily on delivery food but have recently felt the increased financial burden of rising costs in deliveries and a higher minimum required purchase being set by delivery services. On the one hand, a range of useful location-based applications have been used to inform people about the surrounding restaurant information and school menus. However, an app that reflects the particular characteristics of I University and its surrounding area has yet to be released, inconveniencing the students living on or near campus. The results of interview found that 76.9% of interviewees were interested in using an application that was localized for their specific place of residence. This research proposes that the Information Architecture, User Journey Map, and Persona for an application designed specifically for I University be based on 3 similar lifestyle and utility applications created specifically for students of other universities.

일부 대학생의 점심식사 실태 및 주 점심식사 장소별 식생활 진단

김현지 ( Hyunji Kim ),이홍미 ( Hongmie Lee ) 대한영양사협회 2016 대한영양사협회 학술지 Vol.22 No.4

This study was performed to determine lunch eating patterns and compare dietary habits among university students according to major lunch place. The subjects were 800 students from a university in Gyeonggi-do, and information was obtained by self-administered questionnaire. Data were compared among groups according to major lunch place (school cafeteria n=236, off-campus private restaurant n=73, on-campus private food shop n=134, delivery food n=119, convenient store n=238). Compared to male students, more female students ate at convenient stores (37.8% vs. 17.5%, respectively) while less ate at school cafeterias as the major lunch place. The on-campus private food shop group (19.1 year) were younger than the other groups (20.4∼20.8 year). Dietary habits were significantly better in the school cafeteria group (65.55 out of 100) than in the other groups (60.33∼62.66) (P<0.01). However, the satisfaction with school cafeterias was significantly lower than those with the other lunch places (P<0.01), and the most frequently answered reason for dissatisfaction was “not taste good” (51.0%). Despite having the lowest satisfaction among the five lunch places, eating at school cafeterias may be associated with better dietary habits in university students. Therefore, this study is able to provide basis for encouraging school cafeteria utilization for university students and for strategy development to improve university students’ lunches.