Menu labeling initiatives as a corporate social responsibility

Eojina Kim,Sunny Ham 한국호텔외식관광경영학회 2015 한국호텔외식경영학회 학술발표논문집 Vol.- No.-

EXPANDING UNDERSTANDING OF CUSTOMER ENGAGEMENT: A SUBTLE CO-CREATION PROCESS AT RESTAURANTS

Eojina Kim,Liang (Rebecca) Tang 글로벌지식마케팅경영학회 2018 Global Marketing Conference Vol.2018 No.07

Value co-creation has become an emerging venue of the customer engagement research. The purpose of the study is to investigate a model that represents the process (behavior and value) and consequence (satisfaction) of customer co-creation in the restaurant context. Specifically, with the theoretical support of service-dominant logic, the present study explores customer co-creation behavior as a key predictor of co-created value, which in turn leads to customer satisfaction. The results of the study confirm that customer value cocreation is a subtle process by examining the relationship between customer co-creation behavior at the “co-production” stage and co-created value at the “co-creation of value” stage. The findings of the study contribute to the evolving knowledge of customer cocreation of value, and offer practitioners in the hospitality and tourism industry effective marketing strategies based on re-examining customer relationships and engagement, thereby maximizing customer value.

Comparison of college students’ behavior toward nutrition information communication between Korea and the US

Chang-Sik Kim,Robert Bosselman,Hyung-Min Choi,Keum Sil Lee,Eojina Kim,Hyeyoung Moon,Yoon Jung Jang,Sunny Ham 한국영양학회 2020 Nutrition Research and Practice Vol.14 No.4

BACKGROUND/OBJECTIVES: The expansion of menu labeling to restaurants has created a need to study customers" behavior toward nutrition information. Therefore, the purpose of this research was to compare college students" behavior toward nutrition information communication between Korea and the US. This study consisted of three objectives: 1) to compare the frequency of usage as well as degree of trust regarding smartphone-based communication channels in the acquisition of nutrition information among college students between Korea and the US, 2) to compare knowledge-sharing behavior related to nutrition information among college students between Korea and the US, and 3) to identify the role of country in the process of knowledge-sharing behavior. SUBJECTS/METHODS: A survey was distributed via the web to college students in Korea and the US. Data were collected in the 2nd week of March 2017. Completed responses were collected from 423 Koreans and 280 Americans. Differences between Koreans and Americans were evaluated for statistical significance using a t-test. In order to verify the effects of knowledge self-efficacy and transactive memory capability on knowledge-sharing behavior related to nutrition information, a regression analysis was performed. RESULTS: Significant differences were found in the frequency of usage as well as degree of trust in communication channels related to nutrition information between Korean and American college students. While knowledge self-efficacy and tractive memory capability had positive effects on knowledge-sharing behavior related to nutrition information, country had a significant effect on the process. CONCLUSIONS: This study is the first to compare customer behavior toward nutrition information acquisition and sharing between Korea and the US. Comparative research on nutrition information revealed differences among the different countries. Therefore, this study contributes to the body of knowledge on the nutrition information research, in particular, by providing a comparison study between countries.

CAPTURING CUSTOMER ENGAGEMENT ON SOCIAL MEDIA: THE POWER OF SOCIAL COMMUNITIES’ ACTIVATION WORDS

Richard Gruss,Eojina Kim,Alan Abrahams,Yuuyun Song,Daniel Berry 글로벌지식마케팅경영학회 2018 Global Marketing Conference Vol.2018 No.07

Hospitality and tourism industries have recognized that engaging with customers via social media is now a critical element of their marketing strategy. Given the high variability of success with which firms have been attracting customer interest online, businesses are clearly struggling to determine exactly the right methods to use the newest technologies. This study presents a predictive model of attributes for online posts that evoke a high level of customer engagement. The contribution to the literature is a unique set of features that have significant impact on customer engagement, using a big-data set to support findings. In accordance with theories originating from Social Belongingness and Brand Community Marketing, findings indicate that appeals to a sense of community belonging have a significant impact on customer engagement in social media. Specifically, communities have idiomatic vocabularies consisting of “activation words” that are especially effective for engaging customers on social media. This has both theoretical implications in that it constitutes a large-scale, real-world confirmation of belongingness hypotheses, and managerial implications in that it suggests best practices for maintaining an online presence.

THE EFFECT OF VISUAL CUES ON SUSTAINABLE CONSUMER BEHAVIOR ON ONLINE FOOD ORDERING PLATFORM

Ju Yeon Shin,Eojina Kim,Manisha Singal 글로벌지식마케팅경영학회 2023 Global Marketing Conference Vol.2023 No.07

Plastic pollution is one of the biggest environmental problems in the world. In modern society, the consumption of single-use plastics in the food service industry has increased along with the increase in food-away-from-home. The COVID-19 pandemic has attacked the consumption of single-use plastic in the restaurant industry. During the COVID-19 pandemic, especially the US has retracted the related laws and policies regarding using single-use plastic for fast food and carry-out food, and customers have increased their use of single-use plastic for fast food and carry-out food due to worries about hygiene. Even though sustainability has been a novel topic in hospitality literature, a majority of studies have focused on the consumers’ perception, attitude, or behavioral willingness toward sustainability. To fill this gap in research, finding an effective way to influence consumers’ behavioral change becomes important and necessary.

베이커리 영양표시정보의 이해도 및 태도가 구매의도에 미치는 영향 - 건강관심도의 조절 효과를 중심으로 -

조미영 ( Meeyoung Joe ),양일선 ( Ilsun Yang ),김어지나 ( Eojina Kim ) 대한영양사협회 2017 대한영양사협회 학술지 Vol.23 No.3

This study examined the awareness, understanding, attitudes, and purchase intention regarding food labeling on bakery products in the context of health consciousness. The purpose of the study was to provide basic data for bakery product labeling, which has been insufficient to date, and to develop measures to expand the labeling system. The results of the study showed that higher subjective understanding and better attitude towards bakery food labeling can positively increase the purchase intention. We believe that the bakery industry needs to promote food labeling proactively, while also developing products addressing health concerns. This study is also valuable to academia because it provides insights into the relationship between the consumer`s understanding of and attitudes towards nutritional information and purchase intention. In addition, it is beneficial to the bakery industry because it establishes marketing strategies that increase the purchase intent among both consumers with high health consciousness and those who infrequently purchase baked goods.

A Comparative Evaluation of Airline Service Quality Using Online Content Analysis : A Case Study of Korean vs. International Airlines

Peter Ractham,Alan Abrahams,Richard Gruss,Eojina Kim,Zachary Davis,Laddawan Kaewkitipong 한국경영정보학회 2021 Asia Pacific Journal of Information Systems Vol.31 No.4

외식업체의 영양표시제도 시행동기 및 장애요인

정진이(Jeong Jin-Yi),김어지나(Kim Eojina),양일선(Yang Il-Sun),함선옥(Ham Sunny) 한국호텔외식관광경영학회 2015 호텔경영학연구 Vol.24 No.1

비만 관련 법령 현황 및 개선방향

곽노성(Kwak No-Sung),김어지나(Kim Eojina),김혜련(Kim Hye-Ryun) 韓國營養學會 2010 Journal of Nutrition and Health Vol.43 No.4

우리 생활의 급격한 변화와 서구화 속에서 성인과 함께 아동, 청소년의 비만율이 빠르게 증가하고 있다. 그간 관련 부처와 지자체에서는 이에 대응해 비만관리 정책과 사업을 추진해왔다. 비만 관련 법률은 건강증진법, 어린이식생활 관리특별법, 학교급식법 등 총 25개로 복지부 등 6개 부처가 관장하고 있다. 여러 기관이 각각 추진하다보니 사업의 연계성이 떨어지고 시너지효과를 얻기 어렵다는 지적이 상당하다. 특히, 식생활지침, 연구·조사, 인력·기관 분야의 경우에는 상당부분 중복되어 혼선을 초래할 우려가 높은 것으로 보인다. 단기적으로는 부처간 조정위원회를 통해 비만 관련 정책 및 사업을 조정이 필요하다. 중장기적으로는 부처간 업무조정을 검토해볼 필요도 있다. Great attentions have been given to obesity in Korea, while the obesity rate has rapidly risen up due to various reasons including the dietary change into the western style. Central and local governments have tried to reduce the rate through various policies and action plans. The governments’ activities are frequently criticised to be more coordinated in order to achieve the aim of the activities. The purpose of this study was to develop the coordination strategies through the examination of the acts relating to obesity. At present, activities relating to obesity are based on 25 acts including ‘Health Promotion Act’, ‘Special Act on Children Diet Management’ and so on. Six ministries including the Ministry of Health and Welfare and the Ministry of Education, Science and Technology are in charge of these acts. As a result, a number of areas, especially dietary guidance, research, manpower and institutions, seem to overlap. In a short term, Ministerial Council on Obesity should be established in order to enforce the coordination of the policies and activities. In the mid-long term, it is recommended that functions of the Ministries should be more simplified through the reorganization.

Customers" perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.

Robert Bosselman,Hyung-Min Choi,Keum Sil Lee,Eojina Kim,Jaebin Cha,Jin-Yi Jeong,Mina Jo,Sunny Ham 대한지역사회영양학회 2020 Nutrition Research and Practice Vol.14 No.3

BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the customers" perceived usefulness, ease-of-understanding, clarity, and attractiveness of different formats of menu labeling between Korea and the U.S.; and 2) to compare the customers" use intention to different formats of menu labeling between Korea and the U.S. SUBJECTS/METHODS: A survey was conducted in Korea and the U.S. The participants were allocated randomly to view 1 of the 7 restaurant menus that varied according to the following types of menu labeling formats: (type 1) kcal format, (type 2) traffic-light format, (type 3) percent daily intake (%DI) format, (type 4) kcal + traffic-light format, (type 5) kcal + %DI format, (type 6) traffic-light + %DI format, and (type 7) kcal + traffic-light + %DI format. A total of 279 Koreans and 347 Americans were entered in the analysis. An independent t-test and 1-way analysis of variance were performed. RESULTS: Koreans rated type 4 format (kcal + traffic light) the highest for usefulness and attractiveness. In contrast, Americans rated type 7 (kcal + traffic light + %DI) the highest for usefulness, ease-of-understanding, attractiveness, and clarity. Significant differences were found in the customers" perceived attributes to menu labeling between Korea and the U.S. Americans perceived higher for all the 4 attributes of menu labeling than Koreans. CONCLUSIONS: The study is unique in identifying the differences in the attributes of different formats of menu labeling between Korea and the U.S. Americans rated the most complicated type of menu labeling as the highest perception for the attributes, and showed a higher use intention of menu labeling than Koreans. This study contributes to academia and industry for practicing menu labeling in different countries using different formats.