유치원 급식 푸드 코디네이션 인식도 및 만족도 조사

류무희(Moo Hee Ryu) 한국조리학회 2010 한국조리학회지 Vol.16 No.5

This study is designed to understand the perception and satisfaction of parents on food coordination in kindergarten foodservice to improve the quality of food coordination. It was measured by 5-points Likert. Factors of food coordination, eating habits and food satisfaction were extracted from previous research papers. Validity and reliability analyses were conducted to make verified criterion for these factors. Using Amos 7.0 to graphically verify the structure of the overall model, and the results are as follows. First, food coordination factors such as food, tableware, and interior decoration have positive effects on children`s eating habits. In other words, food coordination influences favorably on children`s eating habits. Second, eating habit is another positive factor in food satisfaction. This means having proper eating habit contributes to food satisfaction in general. Third, while tableware and decoration indirectly influence food satisfaction by enhancing eating habits, food itself more directly affects food satisfaction.

빅데이터 분석을 통한 푸드 코디네이터 인식에 관한 연구

김지영,장혜진 한국식공간학회 2019 식공간연구 Vol.14 No.2

This study is intended to look at the changes in perceptions of “food coordinators” by using big data. Studies have shown that terms associated with food coordinators have increased significantly every five years, which shows increased interest in food coordinators. According to the frequency analysis of searched terms, the keywords “work” and “job” were frequent between 2000 and 2010. In 2010, the keyword “qualification” appeared. This is likely due to the growing interest in food coordinators over the years, as well as the high demand for related jobs. According to the analysis of “degrees centrality” to identify the influence of keywords, the rankings of “food coordinator” and “food stylist” were high, while the rankings of “job” and “food” were consistently high. This indicates that food coordinators recognize that they work in cooking. A CONCOR analysis was conducted to group keywords within the semantic network and was divided into groups such as “occupation”, “food”, “education”, “associated occupation”, “exhibition” and “study.” It indicates that interest in food coordinators is expanding from jobs to various fields such as food, exhibition and study. Based on the research results, it is suggested that seeking ways to specialize and expand the area of food coordinators is necessary in many ways, and that institutional standards should be prepared and implemented for certificates at the national level.

파티이벤트의 테이블코디네이션과 푸드스타일링이 파티이벤트의 테이블코디네이션과 푸드스타일링이

류무희(Ryu, Moo-Hee) 한국외식경영학회 2015 외식경영연구 Vol.18 No.6

본 연구는 식사동반 파티이벤트에서 테이블코디네이션과 푸드스타일링이 참가자들의 재미 영향요소로서의 의의를 규명하는데 기여함은 물론이고 파티이벤트 기획 및 개발에 실질적인 기초 자료를 제시하여 여가 문화의 한 영역인 파티이벤트의 발전에 긍정적 역할을 하고자 수행하였다. 서울 경기 지역 거주자 중 조사 개시일 1달 이내 평균 축의금 5만 원에 해당하는 웨딩뷔페파티 식경험자 성인 남녀를 대상으로 실시하였다. 조사기간은 2015년 9월 12일부터 9월 21일까지이며 편의 추출법으로 인터넷 설문조사를 실시하였다. 설문지는 총 240부를 회수하였다. 자료의 실증분석은 SPSS15.0과 AMOS21.0(ver.)을 이용하였다. 연구결과는 다음과 같다. 첫째, 파티이벤트에서 식공간연출 요소인 테이블코디네이션과 푸드스타일링, 재미, 몰입, 만족의 요인들은 문항들 간 응답의 내적 일관성을 만족하였으며 연구척도로써 높은 수준으로 판단되었다. 둘째, 파티 이벤트에서 테이블 코디네이션과 푸드 스타일링은 재미에 영향을 미치는 것으로 파악되었으며, 이는 테이블 코디네이션과 푸드 스타일링이 긍정적일수록 재미의 향상에 기여하는 것으로 볼 수 있다. 셋째, 파티 이벤트에서 재미와 몰입의 영향에서도 재미가 높을수록 몰입의 향상에 기여하였으며, 재미와 몰입이 높을수록 만족의 향상에 기여하였다. This research aimed to examine the influential relationships among such variables as table coordination and food styling of a party event which is one of intrinsic motivations of party event participants, fun felt during participation, commitment, satisfaction. The subjects of the study were 240 consumers who lived in Seoul and kyunggi. Data were collected from September 12nd to 21st 2015. Statistical analyses was derived by means of SPSS/PC version 21.0 statistics package. The major findings of this study were following: it was revealed that ‘table coordination’ and ‘food styling’ had a significant positive(+) effect on ‘fun’, and, the ‘fun’ had a positive(+) effect on commitment, also ‘fun’ and ‘commitment’ had a positive(+) satisfaction. Implications of the study is ‘Table coordination, food styling have positive impacts with fun, commitment, satisfaction in the party event. So, the need of table coordination and food styling is high for party events associated with new catering market exploitation.’

대학 구내식당 푸드 코디네이션 만족도에 관한 연구

류무희(Moo Hee Ryu) 한국조리학회 2011 한국조리학회지 Vol.17 No.4

The goal of this study is to improve food coordination, which is one of the factors of menu quality, by surveying satisfaction of students who visit a university cafeteria. Using Amos 7.0 to graphically verify the structure of the overall model, these following results were obtained. First, satisfaction with Interior facilities was positively enhanced by food shapes, food colors, tableware sizes and tableware colors. The more people liked these factors, the higher their satisfaction was. Second, satisfaction with Interior decoration was judged by such factors as food sizes, food colors and tableware colors. Third, satisfaction with Interior lightings was affirmatively affected by the colors of food and tableware. Fourth, Interior facilities, decoration and lightings all have positive influence on satisfaction with food. Higher satisfaction on these factors guarantee higher satisfaction with food. Among the standardized coefficient, Interior decoration(0.460), Interior lighting(0.310), Interior facilities(0.183), Interior decoration appears to be the most important factor for satisfaction with food.

푸드코디네이터의 이론과 실습에 관한 연구

한아름 한국경찰복지연구학회 2019 경찰복지연구 Vol.7 No.2

본 연구는 오늘날 많은 사람들은 음식에 대하여 영양소나 맛의 차원을 넘어서 시각적 으로 눈에 보이는 아름다움도 추구하고 원하는 시대가 되었으며, 푸드스타일링은 음식을 먹는다는 차원에서 더 나아가 시각적인 아름다움을 창출하여 시각적인 비주얼과 식문화 가 발전을 하는 데에 많은 도움을 주게 되었고 요리에 디자인적 개념을 적용하여 각 식재 료가 가지는 재료의 특성과 요리의 특징이 드러나도록 아름답게 음식을 디자인하며, 이미 지로도 요리를 느낄 수 있도록 미각을 시각화할 수 있는 전문가 양성이 점점 늘어나고 있 는 추세이다. 이에 음식의 색채와 특성, 몸에도 좋고 오감을 만족시킬 수 있는 식재료를 사용하여 먹 지 않아도 눈으로 먼저 느낄 수 있는 비주얼과 음식의 풍미를 위해서 식재료를 어떻게 조 리하고 조미하는가와 조리된 음식을 어떤 식기에 담을지 식기의 색과 형태, 재질과 문양 등을 고려하여서 식감을 최대한으로 이끌어 낼 수 있는 능력을 향상시키고 식공간의 이미지를 창출하고 소비자의 기대와 욕구에 만족시키고자 한다. These days people pursue visual beauty in food beyond nutrients and flavor, and food styling expanded its focus from the simple act of 'eating' to visual beauty, and contributed to the development of visual aspects of food and eating culture. It applied aspects of design to cooking, designed food in a way that will highlight the characteristics of ingredients and special features of each food. With this trend, there have been efforts to cultivate professionals who can visualize taste with images. Against this backdrop, this study tries to consider the color and characteristics of food, use ingredients that are both healthy and satisfying to our senses, create visual images that can enjoyed with eyes before eating. It studies how to cook and season food for the best flavor and considers the color, shape, texture, and patterns of table ware that will hold food. By doing so, it tries to raise the ability to optimize the texture of food, create the image of dining space, and satisfy the expectations sand needs of consumers.

홈쇼핑에서 푸드코디네이터의 역할이 소비자 구매행동에 미치는 영향 연구

정명애(Jung Myoung Ae) 한국식공간학회 2011 식공간연구 Vol.6 No.2

Nowadays consumer's consumption is changed variously by developed high technology of information network. The representative change of consumer's consumption is 'home shopping' channel on cable TV. Consumer's consumption pattern is intended to be high quality oriented, various, and unique. Every home shopping is trying to induce their customer's interest and show up their products by various ways to satisfy customer's needs on broadcasting home shopping. They hire a special guest for inducing consumer's interest or a food coordinator to set up a table for showing up their products. These efforts show up the image of their products so it is affected consumers to purchase it. Therefore this study shows that consumers don't only consider functions or price of products but also image coordination, various cooking demonstration and practical uses of products when consumers buy it. Food coordinators are working on many fields of our society but it's the beginning step on home shopping as a food coordinator. This study is willing to help other researchers to study a role of food coordinator from now on.

푸드 코디네이터의 직무에 관한 기초 연구

황재선,주나미,한영실 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.6

This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.

푸드 스타일링 중요도 연구

김광오(Kwang-Oh Kim),진양호(Yang-Ho Jin) 한국식공간학회 2006 식공간연구 Vol.1 No.1

Recently, the meaning of eating has become broadened, pursuing our endless instinct which could not be satisfied with just filling our stomach with food. We could find a real significance of 'eating' from the mental perspective in which 'Joy of Eating' is ultimately searched for, not from the physiological requirement. For a long time, we humans have continuously devoted various mental energies to 'eating.' As a consequence, a variety of recipes, food processing technology, and cooking ware have been developed and diverse culture has been enriched accordingly. In other words, both assimilative and discriminative relations can be observed between humans and 'eating' through which the origin of individual or national culture has been formed.

전문대학의 푸드스타일리스트과의 교육형태와 학습자 만족도에 관한 고찰

황지희(Chi Hui Hwang),김윤성(Yoon Sung Kim) 한국조리학회 2004 한국조리학회지 Vol.10 No.3

This study was designed to examine the educational conditions of a foodstylist and student satisfaction with the training. It looked at the educational conditions of the food-stylist department, one of relatively newly-emerging departments, and examined student satisfaction by each factor in order to have specific problem in the educational conditions. The purpose of this study was to maintain higher student satisfaction and to have competitive advantage over the other related departments. For the general information of respondents, most respondents said the monthly average income to be approximately 1.5 times higher than that of common workers in the country, showing that the food-stylist department is preferred by the class with economic ability. For admission motives, respondents used the information via mass communication when they choose it. For general educational conditions, students have most satisfaction with the originality of department, at the score of 3.79, following by laboratory and vision in the order. The least satisfaction was in career guidance, reflecting that they have vague ideas where to work. For the theoretical course of study, it was found that `Introduction to Table Coordination` had the highest satisfaction, 3.82, following by `Coloring` and `Under-standing on Oriental and Occidental Tablewares` in the order. `Food and Beverage Service` and `Public Health` were found to have the least satisfaction, showing that those subjects do not cause any interest in terms of their property. For the satisfaction of practical training course, it was found `Cocktail Practices`, `Bakery and Confectionary Practices`, and `Understanding of Wines` in the order, showing that practical subjects with high visuality have higher satisfaction. Further studies are necessary to examine the satisfaction with subjects from various classes, together with many course of study, and to develop statistical data that help us understand the needs of students more correctly for application.

파티플래닝(Party Planning)의 속성에 대한 탐색적 분석과 고객들의 인지도 비교

정유경,김선희 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5

The purpose of this study was to investigate three different perceptions based on major 23 part planning attributes. These party planning attributes were categorized using exploratory factor analysis. Three groups of respondents were identified based on the sample data; the first group is a group of people experienced parties before, the second group is a group of people intended to attend parties in near future, and the third group is a group of people who want to be a party planner. Respondents participated in this study express their own perceptions on party-planning attributes. The study shows that the perceptions of respondents were significantly different from each other. Particularly, prospective party planners emphasize on artistic attributes, such as harmony between dishes and foods or between the party concept and foods. However, party attendees more importantly considered other attributes, including the event suitable to the party type, places held a party. The research suggests that understanding party attendees' perception will provide useful information to develop party events that can reflect customers' desires.