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Jun, Kyungyul,Yoon, Borham 경성대학교 산업개발연구소 2023 산업혁신연구 Vol.39 No.4
This study explores the impact of online community participation, particularly on social network pages such as Facebook, on various dimensions of brand equity for a restaurant. With a sample of 270 patrons, the research delves into both active and passive engagement within online communities and their effects on brand awareness, brand image, perceived quality, and brand loyalty. The results reveal that active participation significantly enhances brand awareness. Patrons engaged in activities such as sharing information and participating in contests contribute to an expanded recognition of the restaurant brand, thereby influencing its market presence and customer outreach. Moreover, active participation positively influences brand image. Enthusiastic postings and information sharing within the online community shape a positive and dynamic brand image, highlighting the role of engaged consumers in influencing perceptions within the online community. Perceived quality emerges as a critical component influenced by active participation. Consumers engaged in online community activities are more likely to perceive the restaurant's products or services as of higher quality, reflecting the impact of online engagement on subjective assessments. Additionally, the study establishes a significant positive effect of active participation on brand loyalty. Consumers actively involved in various online community activities, such as contests and product information viewing, demonstrate a higher likelihood of developing brand loyalty, fostering repeat business and positive word-of-mouth. While providing valuable insights, the study has limitations, including a focus on a specific restaurant and reliance on self-reported survey data. Future research could address these limitations by broadening the scope and employing experimental or longitudinal designs. In conclusion, this research contributes to understanding the intricate relationship between online community participation and brand equity in the restaurant industry. It emphasizes the pivotal role of dynamic engagement on social network pages in shaping perceptions and fostering loyalty, highlighting the significance of online communities in contemporary marketing strategies.
Yoon Borham,Jun Kyungyul 한국영양학회 2023 Nutrition Research and Practice Vol.17 No.5
BACKGROUND/OBJECTIVES: Sustainability has become one of the top priorities in the foodser vice industr y. With an increase in consumer interest in sustainability and educational opportunities in higher education, it is important to know what sustainable practices are implemented in campus dining and how sustainable practices affect consumers’ responses. This study aims to identif y the key sustainable practices in the campus dining context, and investigate the relationship by applying the stimulus-organism-response framework to determine whether the key sustainable practices influence consumers’ perception and behavioral intentions. SUBJECTS/METHODS: The self-administered online sur vey was distributed to college students in 8 dining halls at a large southeastern university in the United States from September 20–October 10, 2019. A total of 382 valid questionnaires were collected, and factor analysis and multiple regressions were utilized to test the research model. RESULTS: This study identified 4 dimensions of campus sustainability with a total of sustainable practices: sustainable food, waste management, energy/water conser vation, and recycling/reuse. Three dimensions of sustainable campus practices (i.e., sustainable food, waste management, recycling/reuse) played a significant role in consumers forming a perceived value while energy/water conser vation did not significantly influence the consumers’ perceived value toward the campus dining. Waste management was identified as the most important practice to enhance consumers’ perceived value (β = 0.330). Using sustainable food and recycling/reuse were ranked second and third, respectively (β = 0.262, β = 0.154). The findings confirmed the significant positive relationship between perceived value and revisit intentions. CONCLUSIONS: The findings support the inclusion of dining sustainability as a critical component in explaining college students’ perceived value and revisit intention toward campus dining. Furthermore, this study provides practical implications for university administrators and foodser vice operators to consider the key sustainable practices to meet the consumers’ value and revisit intentions.
Amounts served and consumed of school lunch differed by gender in Japanese elementary schools
Nozue, Miho,Yoshita, Katsushi,Jun, Kyungyul,Ishihara, Yoko,Taketa, Yasuko,Naruse, Akiko,Nagai, Narumi,Ishida, Hiromi The Korean Nutrition Society 2010 Nutrition Research and Practice Vol. No.
School lunches serve to improve nutritional status and to promote the health of children. The purpose of this study was to investigate the portion sizes of school lunches served and consumed in Japanese elementary schools. In addition, gender difference in servings and consumption were also studied. A cross-sectional study was undertaken between October 2007 and February 2008 in schools located in Tokyo and Okayama, Japan. A total of 192 fifth-grade children attending four elementary schools participated in this study. Weighed plate waste methods and observation were used to collect dietary data for two non-consecutive days. The proportion of children who chose staple foods along with main dishes and/or side dishes for at least one day was higher in boys than in girls (respectively, for staple food: 42.1% vs. 9.3%, for main dish and/or side dish: 68.4% vs. 44.3%, P < 0.001). The ratio of initial amount served to amount offered was $0.88{\pm}0.11$ for boys and $0.84{\pm}0.10$ for girls (P < 0.05). The ratio of amount consumed to amount offered was $1.04{\pm}0.19$ for boys and $0.88{\pm}0.12$ for girls (P < 0.001). Weight was related to amount consumed both in boys (r = 0.222, P < 0.05) and in girls (r = 0.201, P < 0.05). These findings suggest that the nutritional standards of school lunch programs should take into account gender differences. Clearly, boys were more likely to consume more than the initial amounts served due to their higher propensity to take second helpings. Boys feel few reservations about taking second helpings to adjust their total intake. However, school lunch plans should take into consideration girls' reluctance to do so, by serving appropriate initial portion sizes.
Amounts served and consumed of school lunch differed by gender in Japanese elementary schools
Miho Nozue,Katsushi Yoshita,Kyungyul Jun,Yoko Ishihara,Yasuko Taketa,Akiko Naruse,Narumi Nagai,Hiromi Ishida 한국영양학회 2010 Nutrition Research and Practice Vol.4 No.5
School lunches serve to improve nutritional status and to promote the health of children. The purpose of this study was to investigate the portion sizes of school lunches served and consumed in Japanese elementary schools. In addition, gender difference in servings and consumption were also studied. A cross-sectional study was undertaken between October 2007 and February 2008 in schools located in Tokyo and Okayama, Japan. A total of 192 fifth-grade children attending four elementary schools participated in this study. Weighed plate waste methods and observation were used to collect dietary data for two non-consecutive days. The proportion of children who chose staple foods along with main dishes and/or side dishes for at least one day was higher in boys than in girls (respectively, for staple food: 42.1% vs. 9.3%, for main dish and/or side dish: 68.4% vs. 44.3%, P < 0.001). The ratio of initial amount served to amount offered was 0.88 ± 0.11 for boys and 0.84 ± 0.10 for girls (P < 0.05). The ratio of amount consumed to amount offered was 1.04 ± 0.19 for boys and 0.88 ± 0.12 for girls (P < 0.001). Weight was related to amount consumed both in boys (r = 0.222, P < 0.05) and in girls (r = 0.201, P < 0.05). These findings suggest that the nutritional standards of school lunch programs should take into account gender differences. Clearly, boys were more likely to consume more than the initial amounts served due to their higher propensity to take second helpings. Boys feel few reservations about taking second helpings to adjust their total intake. However, school lunch plans should take into consideration girls' reluctance to do so, by serving appropriate initial portion sizes.