학교급식에서의 과일 메뉴에 대한 영양사들의 인식과 구매 실태 연구 - 사과와 배를 중심으로 -

서선희 ( Sun Hee Seo ),장정희 ( Jung Hee Jang ) 대한영양사협회 2007 대한영양사협회 학술지 Vol.13 No.2

중국 현지인의 한식에 대한 인식과 한식 레스토랑 만족도 및 재방문의도 -방문 경험과 방문 빈도 차이를 중심으로-

서선희 ( Sun Hee Seo ),류경미 ( Kyung Mi Ryu ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

The purpose of this study was to investigate Chinese customers` perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: `Korean food has a beautiful color`, `Korean food is familiar`, `Korean food smells good`, `Korean food is healthy`, `Korean food is nutritious`, and `Korean food is salty and spicy`. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: `Korean food has a beautiful color`, `Korean food is expensive`, `Korean food is healthy`, `Korean food is nutritious`, `Korean food is salty and spicy`, and `Korean food includes many fermented foods`. The subjects considered `appearance of menu`, `variety of menu`, `nutrition of menu`, and `Chinese characters for menu and ingredients` as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered `kind service`, `employee knowledge of Korean foods`, `operation hours of restaurant`, and `cleanliness of restaurant` as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: `nutritional quality of menu`, `quick service`, `cleanliness of restaurant`, `appearance and signboard of restaurant`, and `image of restaurant`. The implications of the data are discussed.

먹방 유튜브 가치 인식에 따른 외식 시장 세분화

서선희(Seo, Sun-Hee),김소연(Kim, Soyeon) 한국호텔외식관광경영학회 2023 호텔경영학연구 Vol.32 No.1

문화적 차이에 따른 관광객의 한국 음식점 방문 시 지각된 위험과 위험 완화 행동 비교

서선희(Seo, Sun-Hee),강성미(Kang, Sung-Mi),심혜진(Shim, Hyae-Jin) 한국외식경영학회 2015 외식경영연구 Vol.18 No.6

본 연구에서는 관광객의 한국음식점 이용 시 지각된 위험과 위험 완화 행동을 파악하고, 중국인과 일본인 문화적 차이에 따른 위험 완화 행동을 비교하였다. 중국인과 일본인 관광객을 대상으로 인천공항, 김포공항 및 서울 시내 주요 관광지에서 설문조사가 이루어졌으며, 불성실한 응답을 제외한 중국인 259명, 일본인 308명 이 참여하였다. 한국 음식점 이용 시 지각된 위험으로 서비스 위험, 사회적 위험, 음식위험, 재정적 위험, 미래 기회 손실 위험, 문화적 위험, 신체적 건강 위험, 시간손실 위험 8가지로 도출되었고, 중국인과 일본인 관광객 모두 문화적 위험을 가장높게 지각하였다. 중국인 관광객은 문화적 위험, 미래 기회 손실 위험을 유의적으로 높게 지각한 반면, 일본인 관광객은 음식 위험, 서비스 위험, 신체적 건강 위험을 유의적으로 높게 지각하였다. 중국인과 일본인 관광객은 한국음식점을 방문하기 전 한국이나 한국음식점에 방문한 경험이 있는 사람과 상담하거나 인터넷으로 정보를 검색하는 방법으로 위험을 완화하였다. 문화적 차이에 따른 위험 완화 행동을 비교해보면 중국인 관광객은 저렴한 식당을 선택하거나 유명한 식당을 찾는 방식으로 소비행동을 수정하여 지각된 위험수준을 낮춘 반면 일본인 관광객은 친구, 지인에게 정보를 탐색하는 방식을 택하여 위험 완화 행동에서 차이가 있었다. 본연구는 관광객의 문화적 차이에 따라 한국음식점 방문 시 지각하는 위험과 이를 완화하는 행동에서 유의적으로 차이가 있는 것을 검증하였다. 본 연구 결과는 외국인 관광객의 한국음식점에 대한 지각된 위험을 완화할 수 있는 마케팅 전략 수립시 활용할 수 있을 것이다. The purpose of this study was to identify risk perception regarding Korean and risk relief behavior prior to visit Korean restaurant and compare them between Chinese and Japanese. 259 Chinese and 308 Japanese tourists who visited Korea were participated in this study in 2014 using intercept survey. Exploratory factor analysis found eight risk factors regarding Korean restaurants: service risk, social risk, food risk, economic risk, opportunity loss risk, cultural risk, physical health risk, and time loss risk. Both Chinese and Japanese showed the highest cultural risk in Korean restaurant. Chinese perceived higher cultural risk and opportunity loss risk than Japanese. In contrast, Japanese showed higher food, service, and physical health risk than Chinese. Chinese lowers perceived risk by modifying consumption behavior as the way to find a popular restaurant and to choose inexpensive restaurant whereas, Japanese looked for information from friends and relatives. There were significant cross-cultural differences in risk perception and risk reduction strategies. The managerial implications were discussed.

ATP를 이용한 50인 미만 노인복지시설 급식위생관리 실태 조사와 조리 종사자의 위생관리 실천도 평가

서선희 ( Sun Hee Seo ),문선진 ( Sun Jin Moon ),최정화 ( Jung Hwa Choi ) 대한영양사협회 2011 대한영양사협회 학술지 Vol.17 No.2

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

중학생의 식중독 예방에 대한 인식도와 개인 위생 실천

서선희 ( Sun Hee Seo ),류경미 ( Kyung Mi Ryu ) 한국식품조리과학회 2008 한국식품조리과학회지 Vol.24 No.3

가족 유형에 따른 가족 외식 의사 결정자의 영향

서선희(Sun Hee Seo),윤은주(Eun Ju Yoon) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4

Single-parent family types make up a growing percentage of the population, which could influence family dining out decision making. The purpose of this study was to identify the family dining decision maker in various family types and to measure what affects the family dining decision maker in choosing between casual restaurants and fast food restaurants. To determine which family member actually chooses a restaurant for dining out, multinomial logistic regression analyses were used for both casual dining restaurants and fast food restaurants with family type as an independent variable and relevant socio-demographic variables as covariances. Family type appeared to be a significant predictor, but child`s age affects the model more than family type. Child gender was the discriminating variable for fast food restaurants but not for casual dining restaurants while household income was the significant variable for casual dining restaurants but not for fast food restaurants. This study offers restaurant marketers` perspective on who decide for family dining out. The results provide a basis for establishing target by family type, children`s age, and restaurant type. Compared with previous family decision making studies, this study considered family dining out in casual dining restaurant versus in fast food restaurant. Also, this study contributes to the consumer behavior literature by measuring the influence of family type on family dining decision makers.

소셜미디어 UGC (User Generated Content) 기반 레스토랑 정보 제공자의 신뢰성과 정보 품질이 구전효과에 미치는 영향

서선희(Seo, Sun-Hee) 한국호텔외식관광경영학회 2017 호텔경영학연구 Vol.26 No.7

전통주에 어울리는 한국음식에 대한 인식

서선희 ( Sun Hee Seo ),이지은 ( Jee Eun Lee ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.1

The purpose of this research was to investigate consumers` perceptions of foods that are most compatible with traditional Korean liquors. The study participants were a total of 402 customers who visited traditional Korean bars. Thirty-eight percent of the participants drank alcohol once or twice a week, and overall, 79% drank with friends or co-workers. Forty-three percent spent 30,000-40,000 won on alcoholic drinks, and half of them frequently drank distilled Soju whereas 27% drank beer. Those who drank traditional Korean liquor chose to do so because they viewed it as good for their health and the beverage was tasty. Participants selected Yakju/Baekseju (47.5%), Bokbunjaju (21.1%), and Takju/Makgeoli (8.2%) as the most compatible Korean traditional liquors with Korean traditional foods. The most compatible foods with Yakju were identified as Haemulpajeon (11.8%), Dubukimchi (9.8%), and Bossam/Suyuk/Pyeonyuk (7.5%). Bokbunjaju was viewed as a good match with Jangeogui (8.1%), Hunjeori (6.5%), and Saengseonhoe (6.4%). The respondents perceived Deodeokgui (6.7%), Saengseonhoe (5.9%), and Dubukimchi (5.6%) as the most compatible foods with Yakju with mushrooms. Chengju was viewed as a good pairing with Eomuktang (9.2%), Altang/Maeuntang (7.2%), and Saengseonhoe (6.8%). The respondents thought Takju went well with Haemulpajeon (17.7%), Dubukimchi (14.2%), and Kimchijeon (11.7%). And finally, Altang/Maeuntang (11.8%), Samgyeopsalgui (8.7%), and Honghaptang/Jogaetang (8.1%) were mentioned as the most compatible foods with distilled Soju.

반가음식에 대한 소비자 인식도

서선희 ( Sun Hee Seo ),류경미 ( Kyung Mi Ryu ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.6