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푸드테라피 프로그램 참여에 따른 자아존중감, 우울증, 삶의 만족도 차이분석 - 65세이상 노인을 중심으로 -
백항선 한국외식경영학회 2023 외식경영연구 Vol.26 No.4
The purpose of this research is verifying the effect of food-therapy program for emotionally supporting senior-over-65. To conduct the research, we inspected the differences of senior self-esteem, depression, and life-satisfaction through Paired-samples t-test. As results of the food-therapy program, self-esteem and life-satisfaction increased, and depression decreased. In this point of view, we could verify that the food-therapy program suitable for programs emotionally supporting the seniors. In consequence, we directed the direction of the programs emotionally supporting the seniors based on the food-therapy program.
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백항선,신충섭,이상윤 동아시아경상학회 2016 The East Asian Journal of Business Economics Vol.4 No.2
This study analyzes what effects does restaurant’s well-being attribute selection have on word-of-mouth intention. Based on the result, this study aims to provide basic data for establishing Korean restaurant’s service strategy and marketing strategy. The researchers surveyed 350 customers who visited a Korean restaurant located in Kangbook, Seoul. We encoded gathered data and analyzed them using SPSS 17.0 statistics package program. Following are the analyzed results. First, under hypothesis 1 – Korean restaurant’s well-being attribute selection will have a positive influence on re-visitation intention – it is shown that sufficiency, healthiness, and steadiness have similar influence on re-visitation intention. Second, under hypothesis 2 – Korean restaurant’s well-being attribute selection will have a positive influence on word-of-mouth intention – it is shown that sufficiency, healthiness, environment, and steadiness have similar influence on word-of-mouth intention. Third, under hypothesis 3 – Korean restaurant’s re-visitation intention will have a positive influence on word-of-mouth intention – it is considered that eliciting customer’s re-visitation intention also has influence on word-of-mouth intention. We will be necessary to consult how to derive customer’s re-visitation intention or word-of-mouth intention by considering factors which customers of traditional Korean restaurant value.
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