부산 지역 여성 소비자의 소스 제품 구매 현황 및 광고매체 유형의 신뢰도 조사

서경미(Kyung Mi Seo),김종훈(Jong Hoon Kim) 한국조리학회 2007 한국조리학회지 Vol.13 No.1

친환경 식재료 구매 집단의 식품 구매 고려 변수 비교 연구

서경미(Kyung Mi Seo),전소현(So Hyun Jeon) 한국조리학회 2008 한국조리학회지 Vol.14 No.1

The purpose of this study was to investigate purchasing variables in the organic food consumption level in Busan. To achieve this purpose, 240 residential women who are organic food consumers were chosen. Among them, 149 women took part in the study. The questionnaire was composed of three parts: 8 demographic characteristics, 9 organic food purchasing conditions, and 22 purchasing variables. The research was continued from August 20th until September 10th, 2007. To derive the results, descriptive analysis, factor analysis, and ANOVA were used by spss 14.0. To sum up the results, three organic food consumption groups were classified into high, middle, and low consumption levels depending on buying condition for organic material. For the factor analysis, 5 factors were named as confidence, quality, safety, appearance, and economy. On the high consumption level, economy factor was highly important than other groups. In general, price would be a more sensitive factor, so they answered the adjusted price range; 52 participants said under 10%, 22 between 11% and 20%, and 17 over 40%.

The Analysis of Korean Traditional Color of Obangsak through Bibimbob color

김인화,서경미,Kim, In-Hwa,Seo, Kyung-Mi Culinary Society of Korean Academy 2007 한국조리학회지 Vol.13 No.3

본 연구의 목적은 한국의 전통음식 중의 하나인 비빔밥의 재료들의 색채 범위를 분석하여 메뉴북에 인쇄되어지는 재료별 색채범위를 제시하고자 하였다. 본 연구의 목적을 달성하기 위하여 다음과 같은 과정을 통해 진행하였다. 먼저 한국의 전통음식에 근거한 비빔밥 사진과 레시피를 확정하였으며, 요리 전문 사진가를 통해 메뉴북에 가장 보기 좋게 인쇄되어질 수 있는 촬영 기준을 선정하였고, 위의 환경에서 비빔밥 사진을 촬영하였다. 세부적으로 3회 정도의 사진 촬영을 한 후 가장 좋은 상태의 사진을 선정하여 이 때 각 재료들의 색채 값을 측정하였다. 색채 범위 측정을 위해서 Lab 값과 CMYK 값을 적용하였는데, Lab 값은 밝기, 붉은색, 황색을 측정하는 값으로 육안으로 표현되어지는 색이며, CMYK 값은 메뉴 북에 인쇄되어지는 색의 값을 의미한다. 본 연구의 결과, 육안으로 보여지는 색깔과 메뉴북에 인쇄되어지는 값이 다르게 보여진다는 결과를 보였다. 최적 상태 각 재료별 인쇄 값은 다음과 같다. 청포묵은 C23 M5 Y8 K0였고, 호박은 C75 M24 Y100 K9였으며, 고사리 C64 M55 Y76 K55였다. 콩나물은 C38 M24 Y55 K1였고, 당근은 C12 M75 Y87 K2였으며, 표고버섯은 C45 M37 Y78 K11였다, 시금치는 C82 M44 Y100 K48였으며, 도라지는 C25 M5 Y24 K0였고, 계란은 C26 M19 Y100 K0였으며, 마지막으로 쇠고기는 C66 M5 Y72 K0였다.

비빔밥 색채를 통한 색채 범위 분석

김인화(In Hwa Kim),서경미(Kyung Mi Seo) 한국조리학회 2007 한국조리학회지 Vol.13 No.3

컨조인트 분석을 적용한 영국 소비자 집단의 매운 소스 선호도 조사

임성일 ( Seong Il Lim ),한경수 ( Kyung Soo Han ),( Peter Burgess ),김재호 ( Jae Ho Kim ),서경미 ( Kyung Mi Seo ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.1

The purpose of the study was to assess the relative preference for hot & spicy sauces using conjoint analysis, with focus on English consumers. From the results of the study, we were able to derive a standard with the best sauce attributes. The respondent group was selected from the CCFRA`s customer database. The qualification criteria for inclusion in the sample were: the primary grocery shopper in the household, a consumer of a range of home cooked oriental & far eastern cuisines, enjoyed hot & spicy chili-based foods, and willing to buy hot chili-based oriental sauces. A total of 676 respondents completed the survey in which 76% were women, and all respondents were between the ages of 18 and 65 years. An online survey method was used and a conjoint analysis was adopted. In conjoint analysis, a product is described as a combination of a set of attribute levels, where a utility value is estimated for each attribute level. In summing up the results of this study, the sensory property (flavor) attribute was most important, the second was brand, and the third was price. For the sensory property attribute, a mild chili sauce of blended garlic, sugar, and lime scored highest. In terms of brand, Blue Dragon was selected as the best. The lesser known Korean Kochujang brand of "Hot&Joy" scored lowest with respect to brand value. Encouraging, however, was the description based on the Hot&Joy product: a hot chili sauce blended with ginger and garlic, which held appeal across age groups and genders. In terms of price, 75p per bottle had the best score.

Home Use Test를 적용한 고추장 소스의 관능 및 활용도 평가

임성일 ( Seong Il Lim ),한경수 ( Kyung Soo Han ),조경현 ( Gyeong Hyeon Cho ),서경미 ( Kyung Mi Seo ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6

The purpose of the study was assessing Kochujang sauces (BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA`s customer database. The qualification of the sample was responsible for the households` main grocery shopping, cooking Oriental/Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7 point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

한·중·일의 식품선호도 및 외식패턴 연구 : 인천공항을 통해 출국하는 관광객을 대상으로 Tourists who depart as Incheon International Airport

서경미,한경수 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.4

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

외식 통계 계정 필요도 분석

한경수,홍소야,서경미 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.1

The purpose of the study to examine the requirement of food service statistical account. the questionnaire was composed of two part: the traits of food service statistical accounts by USA and Japan and demographic characteristics. 325 questionnaires were distributed by mail to the member of Korean Food service Management Society and Korea university and college Culinary Management Faculty Association and 92 questionnaires were returned. the data was completed using the SPSS for frequency, mean, t-test, and ANOVA test. As a result of the follows. the 23 traits showed a high priority placed. Seeing the category, Number of customer, unit volume, solid waste, and information technology and application were higher than employee information. Comparing company members to academic members, both of them thought that dimension of unit, sales result, and number of customer. However, company member group indicated that employee information was important.

한국식품연감 내용 분석에 의한 한국 외식산업 현황분석

한경수,서경미,박한나,홍소야 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.3

The purpose of this study was to examine Korean restaurant industry during 1979~2001, and to review Korean restaurant industry related by statistics. Finally, to predict the Korean restaurant industry, major restaurant industry was categorized into fast food restaurants, family restaurants, pizza restaurants and ice cream restaurants. A contents analysis used to review Korea food industry yearly statistics and monthly magazine "restaurant." Korean food service industry yearly statistics have been published since 1980, the magazine "Restaurant" has been published since 1985, but the statistics was recorded from 1995.

위탁급식 업체의 품질 관리기준의 수행평가

한경수,이소영,서경미 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.4

The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.