The Characteristics of Dining-out Customers as Ski Resorts in South Korea

Hei Ryeo Yoon 한국식생활문화학회 2009 Food Quality and Culture Vol.3 No.1

The Characteristics of Dining-out Customers at Ski Resorts in South Korea

Yoon, Hei-Ryeo Korean Society of Food Culture 2009 Food Quality and Culture Vol.3 No.1

The purpose of this study was to investigate the characteristics of dining-out customers by their behaviors based on geographical regions and visiting days in relation to restaurant attraction at ski resorts in Korea. The data were collected from six ski resorts. Three of the ski resorts were located in Kyunggi Province close to a metropolitan area, namely Seoul. The other three resorts were located in Kangwon Province, which is considered to be distant from the Seoul metropolitan area. A total of 599 usable questionnaires were utilized in the data analysis. Descriptive statistics and a cross tabulation analysis with chi square were used to examine the demographic characteristics of the respondents and the significant differences between geographical regions as well as between weekdays and weekends. The responding customers consisted of 57.3% (n=343) males and 42.7% (n=256) females. With respect to age, 15.5% were less than 20 yr., 44.6% were $20{\sim}30$ yr., and 28.0% were $30{\sim}40$ yr. The most recognizable occupations were student (32.9%) followed by office worker (33.2%). Twenty-seven percent of the respondents had less than one year of skiing experience and the majority (32.9%) had more than $1{\sim}3$ yr of experience. The major findings obtained from this study include statistically significant differences in the customers' demographical characteristics of age, occupation, skiing experience, and residential area according to the geographical regions of Kyunggi Province and Kangwon Province (p<0.05). All six of the customers' behavioral attributes, including transportation, reason to visit, staying days, purpose of visit, spending expenses, and usage of discount programs, showed significant differences between geographical groups (p<0.05). Finally, restaurant attraction was associated with the purpose of visiting and spending expenses by customers at the ski resorts (p<0.001).

Sensory evaluation of regular and pectin-coated chicken nugget products prepared bybaking and deep fat frying

Yoon, Hei-Ryeo 이화여자대학교 아시아식품영양연구소 2002 아시아식품영양연구소 개소 30주년 기념논문집 Vol. No.

The purpose of this study was to compare total fat content, moisture content and sensory characteristics of regular and pectin-coated chicken nugget products prepared by baking and deep fat frying. Chicken nuggets were prepared using chicken tenders coated with dry batter flour, batter solution and breading mix. One-half of the nuggets received a coating of a sodium pectate solution. Products were misted with water and frozen for 48 hours prior to preparation by baking or deep fat frying. Triplicate samples of all products were prepared and analyzed. Samples were dried in a vacuum oven at 100℃ and 24mm Hg for 5 hours to determine moisture content. Total fat content was determined by Soxhlet method using Goldfisch apparatus. Sensory tests were conducted using the University Sensory Laboratory and subjects recruited from the student population. Products were rated for likability of appearance, flavor, texture and overall likability by 40 panelists. Statistical significance of sensory results was determined by using a chi-square test. Moisture and fat content of the regular and pectin-coated chicken nuggets prepared by baking were similar. Deep fat frying caused a moisture decrease of 8.9% for the regular nugget and 3.1% for the pectin-coated nugget while fat content increased by 4.5g/100g for the regular product and 2.2g/100g for the pectin-coated product. Sensory tests of the baked products showed that panelists preferred the pectin-coated product over the regular product for flavor and crispness(p<0.05), but not for appearance, mouthfeel and overall likability. Sensory tests of the deep-fat fried products showed no significant preferences for regular or pectin-coated nuggets concerning any of the characteristics. Applying a sodium pectate coating to chicken nuggets appears to be an effective method of lowering fat absorption during deep fat frying. Sensory tests indicated that deep fat fried pectin-coated chicken nuggets are as acceptable to consumers as regular chicken nuggets that have been deep fat fried.

Self-Assessment by School Foodservice Directors on Their Equipment and Sanitary Procedures, Related to Four Alternative Management Systems

Yoon, Hei-Ryeo,Kim, Sook-He,Yu, Choon-Hie,Song, Yo-Sook,Lee, Kyoung-Ae,Kim, Woo-Kyoung,Kim, Ju-Hyeon,Lee, Jung-Sug,Kim, Mi-Kang The Korean Nutrition Society 2002 Nutritional Sciences Vol.5 No.2

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

A Study on Perception and Behavior of sugar-reduction Beverage in Adolescents

Hei Ryeo Yoon,Ji Eun Oh 한국식생활문화학회 2017 한국식생활문화학회학술대회논문집 Vol.2017 No.11

Dietary Compliance among Men Participating in a Controlled Feeding Study of Fiber Supplementation

Yoon Hei-Ryeo 韓國營養學會 1998 Journal of Nutrition and Health Vol.31 No.5

연구논문 : 레스토랑 이용자들의 건강자각도에 따른 외식 태도

윤혜려 ( Hei Ryeo Yoon ),조미숙 ( Mi Sook Cho ) 한국식생활문화학회 2007 韓國食生活文化學會誌 Vol.22 No.3

컨조인트 분석에 의한 노인의료전문 병원의 급식서비스 선호도 연구

윤혜려 ( Hei Ryeo Yoon ),조미숙 ( Mi Sook Cho ) 한국식품영양학회 2009 韓國食品營養學會誌 Vol.22 No.1

본 연구의 분석결과, 컨조인트 도출모형의 적합성은 Pearson`s R은 0.420, Kendall`s tau는 0.402(p<0.05)로 나타나 도출된 모형은 적합한 것을 판정되었다. 급식서비스 속성에 대한 중요도는 영양사와의 상담이 51.2%로 가장 높았으며, 배식원의 서비스가 48.7%, 음식의 조리법이 0.1% 순으로 조사되었다. 급식서비스 각 속성의 효용성을 세부적으로 살펴보면 음식의 겨우 `부드러운 조리법 음식의 효용성`이 0.001로서 `일반적인 다양한 음식` -0.001보다 선호되고 있었다. 다음 배식원의 경우 `친절한 배식원의 서비스`가 0.086으로서 `신속한 배식원의 서비스` -0.086보다 선호되는 것을 보여주고 있다. 마지막으로 영양사 상담은 `주 1회`가 -0.318로서 `주 2회` -0.276보다 선호되는 것을 나타내고 있다. 즉, `부드러운 조리법의 음식/친절한 배식원의 서비스/주 1회 영양사 상담`이 노인의료전문 병원의 환자들로부터 가장 선호되는 급식 서비스포로파일로 나타나고 있다. 결론적으로 응답자들의 급식서비스를 선택할 때 가장 중요시 하는 속성은 영양사와의 상담(51.2%)이었으며, 다음으로 배식원의 서비스(48.7%)이었다. 반면 음식의 조리법에 대한 중요도는 0.1%로서 음식의 조리법 자체는 급식서비스를 선택/선호하는 데에 거의 영향을 미치지 않으며, 그보다는 영양사의 상담과 배식원의 배달 서비스가 더욱 중요한 요인으로 파악되었다. 결과적으로 가상의 급식서비스 선호도 모델로써 제시된 8개의 모델에서 일반적인 조리방법, 친절한 말과 미소를 건네는 배식원의 서비스, 주 1회 담당 영양사와의 상담을 제시한 3번 모형이 가장 선호되는 것으로 조사되었다. 노인의료전문 병원 급식서비스의 중요 요소를 파악한 후 가상적인 급식소에 대한 상대적 중요도를 파악을 위한 컨조인트 분석을 실시하였다. 컨조인트 본석은 특정 제품이 가지고 있는 각각의 속성에 고객이 부여하는 효용을 추정함으로써, 고객이 선택할 제품을 예측하기 위한 기법으로 서로 다른 제품 속성에 대한 고객의 중요한 관점을 제시해준다. 즉 병원 급식에서 환자들은 정보를 얻고 가능한 대안들을 알고 난 후 선택 속성의 패턴을 정의하여 이것을 급식소의 결정에 이용할 수 있게 된다. 노인의료전문 병원에서 급식서비스는 치료의 한 분야로써 그 중요성이 증가되고 있으며, 병원에 입원한 환자들을 위한 급식 서비스는 진료외적인 서비스의 한 요소로써 노인급식서비스의 향상을 위한 노력과 품질관리의 중요성이 부각되고 있다. 그러므로 본 연구에서 도출된 노인급식서비스 가상 모델은 노인의료전문 병원에서 행하여지는 급식서비스의 최적화 품질관리를 위하여 이용될 수 있을 뿐만 아니라 만족도 제고를 위하여 사용될 수 있을 것으로 사료된다. The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson`s R(0.420) and Kendall`s tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week(-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

연구논문 : 대도시 젊은이들의 라이프스타일 유형별 외식서비스 인카운터 중요 속성 연구

윤혜려 ( Hei Ryeo Yoon ),조미숙 ( Mi Sook Cho ) 한국식품조리과학회(구.한국조리과학회) 2007 한국식품조리과학회지 Vol.23 No.3

연구논문 : 지역 농특산물에 대한 구매의사가 여행자의 재방문 의도에 미치는 영향 -충남 예산지역을 중심으로-

윤혜려 ( Hei Ryeo Yoon ) 한국식생활문화학회 2010 韓國食生活文化學會誌 Vol.25 No.6

Rural tourism is primarily a domestic tourism activity with visitors traveling to non-urban areas. The development of local and regionally denominate food is a way to distinguish agricultural production and to promote rural tourism. Therefore, this study addressed how utilizing regional agricultural products results in increasing the intention of tourists to revisit an area. The purposes of this study were 1) to identify the image and motives for visiting Yesan, 2) to determine the importance of purchasing intention and the regional menu produced from local agricultural/special products, and 3) to identify the impact of purchasing local agricultural/special products and regional menus on the intention to revisit. A total of 202 usable questionnaires were collected at Ducksan Hotsprings and Suduck Temple in Yean area, which are known tourist attractions. The major findings obtained were as follows: First, Yesan was considered a relaxing place (3.46±1.09), which was the highest ranked image score for a tourist attraction. Second, the highest ranked motive for visiting Yesan was to rest (3.77± 1.18). According to these findings, Yesan is a relaxing place, as it is a rural area with no known defined attractions. Third, most tourists (78.7%) recognized the apple as a local agricultural/special product. The intentions to purchase local agricultural/special products and the need for regional dishes in the local restaurant was higher than average. Tourists showed interests (3.88±1.16) in eating regional dishes made with local agricultural/special products at the restaurants. Fourth, a significant impact of purchasing local agricultural/special products and the regional menu was observed on the intention to revisit (p<0.000). The results indicate that it is very important to develop proper regional menus that concur with images of the location and the regional farming products.