중국 현지인의 한식에 대한 인식과 한식 레스토랑 만족도 및 재방문의도 -방문 경험과 방문 빈도 차이를 중심으로-

서선희 ( Sun Hee Seo ),류경미 ( Kyung Mi Ryu ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

The purpose of this study was to investigate Chinese customers` perceptions of Korean foods and their satisfaction toward Korean cuisine restaurants. The subjects of this study were 202 Chinese individuals who visited Korean cuisine restaurants in Shanghai, China. The subjects viewed Korean foods as favorite foods and perceived them as fresh and seasonal, and mostly composed of cereals and vegetables however they did not view Korean cuisine as good for health. As compared to customers visiting a Korean restaurant for the first time, those who had visited Korean restaurants previously agreed more strongly with the following items: `Korean food has a beautiful color`, `Korean food is familiar`, `Korean food smells good`, `Korean food is healthy`, `Korean food is nutritious`, and `Korean food is salty and spicy`. In addition, as compared to occasional visitors, frequent visitors of Korean cuisine restaurants more strongly agreed with the followings: `Korean food has a beautiful color`, `Korean food is expensive`, `Korean food is healthy`, `Korean food is nutritious`, `Korean food is salty and spicy`, and `Korean food includes many fermented foods`. The subjects considered `appearance of menu`, `variety of menu`, `nutrition of menu`, and `Chinese characters for menu and ingredients` as the most important attributes when choosing Korean cuisine restaurants. The frequent customers of Korean cuisine restaurants considered `kind service`, `employee knowledge of Korean foods`, `operation hours of restaurant`, and `cleanliness of restaurant` as the most important restaurant attributes. In addition, the frequent customers of Korean cuisine restaurants were more satisfied than the occasional customers with the followings: `nutritional quality of menu`, `quick service`, `cleanliness of restaurant`, `appearance and signboard of restaurant`, and `image of restaurant`. The implications of the data are discussed.

영국 고객들의 음식점 선택속성과 고객만족 및 재방문의도 간의 관계에 관한 연구

이희열(Hee Yul Lee),윤남수(Nam Soo Yoon) 한국관광연구학회 2013 관광연구저널 Vol.27 No.1

analyzing difference between Korean restaurant customers and ethnic food restaurant customers of restaurant selection attributes, customer satisfaction, and royalty. Research results are those. First of all, restaurant selection attributes devided into 6 factors, ``kind service,`` ``ethnic mood,`` ``taste of food,`` ``health-oriented,`` ``luxurious,`` and ``convenience.`` Second, it has statistically difference for ``kind service,`` ``ethnic mood,`` ``taste of food,`` ``luxurious`` between Korean restaurant customers and ethnic food restaurant customers. Also, ethnic food restaurant customers perceived importance in the order of ``taste of food,`` ``kind service,`` ``luxurious,`` ``health-oriented,`` ``convenience,`` and ``ethnic mood,`` but Korean restaurant customers perceived importance in the order of ``kind service,`` ``taste of food,`` ``luxurious,`` ``health-oriented,`` ``ethnic mood,`` and ``convenience.`` Third, accrding to the result of analyzing differences of customer satisfaction and intention to revisit, Korean restaurant customers has statistically lower satisfaction and lower intention to revisit compare to ethnic food restaurant customers. Fourth, the result of comparing effects of selection attributes to satisfaction, ``kind service,`` ``taste of food`` affects satisfaction of ethnic food restaurant customer, while ``taste food`` affects satisfaction of Korean restaurant customers. Fifth, the result of comparing effects of selection attributes to intention to revisit, ``taste of food`` statistically affects intention to revisit for both of customers. Finally, results of comparing effect differences of satisfaction to intention to revisit, both of customers has statistically significant effects. We also suggest several implications and strategic solutions through these research results.

조선화교의 중화요리점 연구 ― 1880년대~1920년대를 중심으로

이정희 ( Yi Jung-hee ) 한국사회사학회 2017 사회와 역사 Vol.0 No.114

본고는 조선화교 중화요리점의 역사와 실태에 관해 1880년대부터 1920년대까지의 시기를 중심으로 검토했다. 이 시기의 화교 중화요리점은 기존에 `중국인을 위한 중국음식`을 제공하는 단계로 규정하여 중화요리가 화교를 제외한 조선인 및 일본인 사이에 대중화되지 않았다는 것이 선행 연구의 주장이었다. 그러나 본고는 그것이 사실이 아니라는 것과 화교 중화요리점이 전국적으로 확산되어 크게 발전하고 있었다는 것을 분명히 밝혀냈다. 우선, 화교 중화요리점은 조선화교의 이주초기인 1880년대 이미 서울에 탄생했으며, 일제강점 이전의 개항기는 소규모의 중화요리음식점과 호떡집이 `중국인을 위한 중국음식`을 제공하는 것이 주를 이루었다. 하지만 1910년대와 1920년대 조선의 대일 쌀 수출의 증가로 인해 조선인의 소득이 증가하면서 인구의 대다수를 차지하는 조선인과 통치자인 일본인의 중화요리에 대한 수요가 증가했다. 여기에 중화요리는 기본적으로 조선인의 입맛에 맞았을 뿐 아니라 하층민부터 상층민에 이르기까지 모두의 수요를 만족시킬 수 있는 다양한 가격대의 음식을 갖추고 있었다. 화교 중화요리점은 서울과 인천을 비롯한 대도시뿐 아니라 화교 거주자가 거의 없는 각 군의 농촌지역까지 진출, 중화요리점 및 중화요리음식점이 1930년 10월 현재 1,635개소, 호떡집 1,139개소, 총 2,774개소에 달했다. 1920년대의 중화요리는 `중국인을 위한 중국 음식` 단계에서 `조선인·일본인과 중국인을 위한 중국 음식` 단계로 이행, 보다 대중화 되었다. 또한 각 중화요리점은 대체로 몇 명의 자본가와 노동력 제공자에 의한 합자조직으로 창업 되었으며, 노동력 제공자가 전문경영인으로서 독립경영활동을 함으로써 사업의 성공 확률을 높일 수 있었다. 1920년대 들어 서울을 비롯한 각 주요 도시에 화교 중화요리점의 동업조합이 결성되었다. 예를 들면, 서울에는 1921년 화교 중화요리점 및 중화요리음식점의 동업조합인 `중화민국요리점조합`이 결성되어 조합원의 친목 도모, 과당경쟁 방지, 업계의 질서 유지 등에 기여를 했다. 따라서 1910년대와 1920년대 화교 중화요리점의 급속한 발전은 중화요리의 대중화, 중화요리점의 독특한 합자조직, 그리고 화교 중화요리 동업조합의 결성에 의해 가능했다고 결론지을 수 있다. This paper analyzed the history and present situation of Chinese restaurant businesses based on the viewpoint of overseas Chinese in living modern Korea. With the Yi-Tai (怡泰) and Fu-Xing (福星) Chinese restaurants, which Cantonese owners have run since 1889 in Seoul, the opening of overseas Chinese restaurants date from the 1880s. The number of Chinese restaurants increased gradually in Seoul and Incheon after the 1880s. There were 50 places and 8 places of Chinese restaurant in Seoul and Incheon respectively. Chinese restaurants were largely categorized within three based distinctions based on their scale and food sell-type. A `Hottokjip` (호 떡집), was small-scale, often sold traditional Chinese bread and steamed buns, and typically run by one or two employers/ owners. The medium-scale restaurant sold Chinese wheat noodles, sweet and sour pork (탕수육), and stir-fried “glass noodles” (rice noodles), and vegetables (잡채). These were places where customers would often sit inside to dine as opposed to buying food for carry-out. The “Chinese food restaurant” (중화요리점) was a large-scale Chinese restaurant which sold high-class Cantonese and Beijing cuisine with 10 or 30 employees. According to the development of Chinese restaurant in 1910s and 1920s, there were 2,774 such restaurants in various locations throughout Korea by 1930s. Chinese restaurants were largely concentrated in the Jong-Ro, Ulji-Ro, Taepyong-Ro, Manri-Tong, Chungmu-Ro, and Sogong-Tong districts. They gained popularity both with Koreans and Japanese diners. There were three main reasons for this rapid growth and development of Chinese restaurants. First, Chinese food restaurants had price flexibility that better reflected various food needs. Second, Chinese foods suited the Korean taste palette. And third, the overseas Chinese population increased, creating a higher demand for Chinese restaurants, while aiding in the growth of the modern Korean economy. Chinese restaurants were mostly organized through the General Partnership Companies, and their stockholders consisted of capital providers and managers. The restaurant`s management was exclusively entrusted in the manager, and each restaurant joined and organized the Association of Chinese Food Restaurant to deepen mutual friendship and maintain order in their business world.

조리종사자의 손 위생관리에 관한 연구 - 패스트푸드점 및 일반음식점 종사자의 비교 -

김종규,김중순,박정영 한국식품위생안전성학회 2012 한국식품위생안전성학회지 Vol.27 No.3

This study was performed to investigate hygienic behavior of food workers on the awareness of hand-washing, and the microbial load of their hands. This study focused on the comparison of fast food restaurant workers and full-service restaurant workers. A questionnaire survey and microbiological analysis were carried out for thirty fast food restaurant workers and forty full-service restaurant workers. Samples for microbiological analysis were collected through the glove-juice method from the hands of the food workers, and were analyzed for the presence of aerobic plate counts, total coliforms, fecal coliforms, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. In the survey, significant differences (p <0.05) were found between the fast food restaurant workers and full-service restaurant workers in the use of hand washing tools and method of turning off water. More full-service restaurant workers responded to wash their hands after touching face, hair, or clothes; after handling raw food materials, and more fast food restaurant workers periodically (p < 0.05). Aerobic plate counts were higher in fast food restaurant workers while total coliforms were higher in fullservice restaurant workers (p < 0.05). No remarkable difference was found between the two groups in the load of fecal coliforms, E. coli, S. aureus, and Salmonella spp. Poor hand hygiene practices were indicated by the positive results for E. coli, S. aureus, and Salmonella spp. on the hands of some food workers in both groups. The findings of this study emphasize the need for strict adherence to hand hygiene compliance among the food workers.

도시와 농촌의 한식 음식점 식생활 환경에 대한 고객 인식 및 전문가 평가 비교 - 수원, 화성지역 음식점을 중심으로 -

오미현,최정숙,김영,이상은,백희영,장미진 한국영양학회 2014 Journal of Nutrition and Health Vol.47 No.6

본 연구는 대도시(경기도 수원시), 도농복합시인 화성시도시지역과 농촌지역 등 세 지역의 한식 음식점 126개 업소를 선정하여 방문 고객 662명을 대상으로 음식점 식생활환경에 대한 인식을 조사하였다. 음식점 식생활 환경을 측정하기 위해 위생환경, 표시정보, 맛과 외관, 건강성, 영양정보, 음식점의 접근성, 유용성, 구매력 등의 인식을 조사하였고, 위생환경, 영양정보 두 영역은 같은 문항을 가지고 전문가 평가도 실시하였다. 세 지역의 한식 음식점 식생활 환경에 대한 고객 인식을 비교분석 하였으며, 고객 인식과 전문가 평가 비교를 통해 지역사회의 음식점 식생활 환경 실태를 알아보고, 향후 건강한 식생활 환경 조성을 위한 기초자료를 제시하고자 하였다. 1) 조사 대상자는 총 662명 중 남자가 58%, 여자가 42% 였으며, 30대가 32.2%로 가장 많았고, 직업은 사무종사자가 23%로 가장 많았다. 외식 성향과 관련하여, 외식의 정보출처는 주변사람이 63.3%로 가장 많았고, 외식 빈도는 주1~3회가 44%로 가장 많았으며 지역에 따라 유의적인 차이를 나타내었다 (p < 0.01). 방문한 한식 음식점을 가는이유로는 ‘맛이 좋아서’라고 응답한 사람이 가장 많았으며(56%), 편리한 접근성, 합리적인 가격, 건강, 음식점의 분위기와 종업원의 서비스 순으로 나타났다. 2) 지역에 따른 한식 음식점 식생활 환경에 대한 주관적인식 조사 결과는 다음과 같다. 위생환경과 표시정보의 경우 지역 간 유의적인 차이가 나타났으며 (p < 0.05, p < 0.01), 병점, 비봉, 수원 지역 순으로 점수가 높았다. 맛과 외관, 건강성에 관련된 요인은 지역에 따라 유의적인 차이가 나타나지 않았다. 영양정보의 경우 메뉴에 대한 영양정보 여부, 건강메뉴의 제시 및 독려하는 메시지 여부에서 지역에 따라유의적인 차이가 나타났다 (p < 0.05). 도시지역이 농촌지역보다 영양정보 표시 음식점이 더 많은 것으로 조사되었다. 3) 지역에 따른 음식점의 접근성, 유용성, 구매력에 대한인식에 있어 지역별로 유의적인 차이가 나타났다 (p < 0.01, p < 0.05, p < 0.01). 대체적으로 도시지역이 농촌지역보다 접근성, 유용성, 구매력이 더 좋은 것으로 인식하였다. 따라서 음식점 접근성이 낮고 가격 부담감이 큰 농촌지역에는 지자체에서 운영하는 비영리 음식점을 조성하거나도시락 배달사업, 이동판매와 이동 차량 제공 등의 지원 사업이 필요할 것으로 생각된다. 더불어 유용성을 높일 수 있는 다양한 메뉴와 건강한 메뉴가 제공되어야 할 것이다. 4) 음식점 식생활 환경 중 위생환경, 영양정보 표시에 대한 전문가 평가 결과, ‘종업원의 용모와 복장은 깨끗하고 단정하다’ 문항에서 고객 인식과 전문가 평가 간에 유의적인차이를 나타내었으며 (p < 0.05), 대체적으로 위생환경의모든 문항이 소비자 인식보다 전문가 평가 점수가 낮게 나타났다. 건강메뉴의 선택을 독려하는 메시지의 여부에서유의적인 차이가 나타났는데 (p < 0.05), 소비자 인식보다전문가 평가가 더 낮은 비율을 나타내었다. 외식률이 증가하고 이와 동시에 비만과 만성질환의 예방과 관리를 위한 올바른 음식점 식생활 환경의 개선이 중요시되는 현시점에서 향후 음식점에서는 소비자의 건강한식생활을 위해서 종업원의 청결 및 실내의 위생, 건강메뉴개발 및 표시, 영양정보를 제시할 수 있도록 지원과 교육이필요할 것으로 생각한다. 또한 음식점의 접근성과 이용가능성, 구매력을 높일 수 있도록 지역 ... Purpose: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwoncity, Hwaseong Byeongieom-dong, and Bibong-myun). Methods: A total of 662 persons were surveyed on customers'perceptions of the food environment in restaurants. A structured questionnaire composed of 30 questions on 7 factors,sanitation (4 items), displaying information (5), food quality (12), information on nutritional and healthy food choice (6),restaurant's accessibility (1), availability (1), and affordability (1) was used. In addition, an expert assessment of restaurantsanitation, and information on nutritional·healthy food choice was conducted through visiting 126 restaurants. Results: Scores(range of score : 1~7) for each factors assessing the restaurant food environment were 5.06 for sanitation factors, 5.05 fordisplaying information factors, 5.13 for taste·appearance factors, and 4.35 for healthy menu factors. Informations on nutritional·healthy food choice showed a low rate: only 16.24% of the subjects answered that there is a message encouraging choice ofhealthy foods and 27.4% answered that menus contain nutritional information. Significant differences in food environment wereobserved by region (city, town, rural). The restaurants food environment in the rural area turned out to be poorer than that ofthe other two areas. In comparison of customer perception and expert assessment, significant differences were observed for‘Employee appearances and uniforms are clean and tidy’ (p < .05), and ‘There is a message encouraging the choice of healthyfoods’ (p < .05). Conclusion: This study provided evidence for differences of restaurant food environment by regions. In therural area, there is a problem in restaurant's accessibility, availability, and affordability because of a lack of variety in menuitems and restaurants. This results suggest that there is a need for more healthy food restaurants in the rural area.

패스트푸드 레스토랑의 소비가치가 고객만족, 행동의도에 미치는 영향

양승권,심재현 한국유통과학회 2013 유통과학연구 Vol.11 No.2

Purpose – Until recently, studies on customer values for restaurants recognized two path structures; the SERVQUAL model, that is, service quality? perceived value? customer satisfaction? behavioral intention, and the customer value? customer satisfaction? behavioral intention path that categorizes customer values into functional value and hedonic value. This study, instead, classifies the consumption values of fast-food restaurants based on the consumption value system provided by Sheth, Newman and Gross (1991) and illustrates the new path structure, consumption value? customer satisfaction? behavioral intention, targeting college students for a generalization of the consumption value system of fast-food restaurants. Research design, data, and methodology – This study establishes five hypotheses based on the relationship between each type of consumption value (functional, emotional, social, and epistemic) and customer satisfaction, and the relationship between customer satisfaction and behavioral intention. For this analysis, data was collected by conducting a pre-test and administering a survey to 213 college students who are regular customers at fast-food restaurants in Seoul, Korea. The data collected was then analyzed using SPSS 15.0 and AMOS 6.0 statistical packages. Results – The study showed that: First, the consumption values of fast-food restaurants are classified into the following four categories: functional value, emotional value, social value, and epistemic value while consumption value can be applied to customer value of fast-food restaurants. Second, the functional and epistemic values had a positive impact on customer satisfaction. The resulting satisfaction is attributed to the intrinsic characteristics of fast-food restaurants like the consistent quality of food, reasonable prices, fast service, and unique or new experiences on every visit. On the other hand, emotional and social values did not affect customer satisfaction. The results on emotional value differed from the general studies on restaurants while the results obtained for social value were not consistent with the studies on high-end restaurants. Third, customer satisfaction had a positive impact on behavioral intention. The survey showed that college students reflected behavioral intention - repurchase intention and word-of-mouth - if they were satisfied with the food quality and employee services provided. Simultaneously, it was seen that the impact of functional value on customer satisfaction of fast food restaurant goers was more than that of epistemic value. Conclusions – The consumption values of fast-food restaurant users could be classified into four categories, functional, emotional, social and epistemic values, based on the consumption value system provided by Sheth, Newman and Gross (1991). It proved that the customer values of restaurant goers can be extended to the path structure of consumption value? customer satisfaction? behavioral intention to confirm its generalization. The study also showed that marketing managers need to focus more on the factors that influence functional value as the fast-food restaurant users consider timely services with the consistent quality of food at a reasonable price and at a convenient place more important than the new experiences or uniqueness.

Examining the College Students’ Perceived Fast Food Restaurant Selection Attributes

박근순,박나랑,김정은,허욱재 한국소비문화학회 2018 소비문화연구 Vol.21 No.3

Fast food restaurants are one of the world’s fastest growing food types and are quick, priced reasonably alternatives to home-cooked food that are available readily. Following fast food restaurants’ complex and improved development of marketing tools, the market situation needs to be understood as part of family and consumer sciences education. Specifically, the college market is important for restaurant chains, as it is becoming larger. Therefore, college students cannot be prevented from purchasing fast foods. Therefore, a better educational strategy might be to make college students aware of what fast food contributes, rather than attempting to encourage them not to purchase fast foods. The objectives of this study were to examine and compare the attributes of five fast food restaurants―Burger King, McDonald’s, Subway, Taco Bell, and Wendy’s―as they are perceived by college students. To achieve these objectives, a questionnaire examining the attributes of fast food restaurants was developed. The data were collected through a survey completed by 275 college students. Importance-performance analysis (IPA) showed that across the five fast food restaurants, some common attributes were perceived. The specific objectives of this study were to (1) examine and compare food attributes across five fast food restaurants, and (2) identify fast food restaurants’ relative positions in college students’ minds with respect to their food attributes using IPA. The analyses also indicated that each fast food restaurant was perceived to have its own particular characteristics. This study found both common and unique attributes among the five restaurants evaluated. Location and menu variety were two common attributes that college students perceived important across all five restaurants. First, restaurateurs understand the common and unique characteristics of fast food restaurants and provide practical information to develop their service quality. The fast food restaurant industry should identify what service attributes college students consider most important and how well the fast food restaurant is performing relative to its competitors with respect to each of those attributes. This will allow restaurant managers to focus their operations and activities on college students to a greater extent to maximize consumer satisfaction. Second, consumers can learn the way college students perceive these fast food restaurants. Specifically, family and consumer sciences educators, practitioners, and policymakers should understand consumers’ perceptions of fast food restaurants. By understanding this, it is possible to set a pathway to better education and policies.

Examining the College Students’ Perceived Fast Food Restaurant Selection Attributes

Park, Kunsoon(박근순),Park, Narang(박나랑),Kim, Jung Eun(김정은),Heo, Wookjae(허욱재) 한국소비문화학회 2018 소비문화연구 Vol.21 No.3

패스트푸드 식당은 잘 알려진 바대로 현대 사회에서 가장 빠르게 성장한 산업중의 하나로서, 제품과 서비스가 이제는 가내식을 대체할 수 있을 정도로까지 성장해왔다. 이러한 패스트푸드의 빠른 성장과 제품의 고도화는 소비자학에서도 그 의미가 중요하며 이에 대한 이해가 필요하다. 따라서 본 연구는 패스트푸드 식당 선택에 있어서 식당 인지가 소비자 평가에 작용하는지를 알아보는 중요성 성과분석에 초점을 맞춘 연구이다. 분석을 위하여 미국 중서부 지역 대학생들을 대상으로 미국에서 가장 자주 접할 수 있는 5개의 식당을 중심으로 연구 비교를 제시하였다. 미국에서 가장 자주 접할 수 있는 5개 식당으로는 버거킹, 맥도날드, 서브웨이, 타 코벨, 웬디스가 있으며, 이들 5개 주요 식당이 미국 대학생들에게 어떻게 인지되는지를 설문지 방식을 통해 조사하였다. 설문지는 패스트푸드 식당 선택에 영향을 주는 요인들에 대한 질문들을 포함하고 있으며 275명의 대학생들로부터 수집되었다. 분석 방법으로는 중요성 성과 분석이 사용되었다. 본 연구는 두 가지 연구 목표를 가지고 있는데, 첫번째로 중요성 성과 분석을 통해서 5개의 패스트푸드 식당 선택에 영향을 주는 공통적인 요인을 확인하여 비교분하여 각각의 식당에 대한 개별적인 특성을 확인하는 것이다. 두번째로, 중요성 성과 분석을 통해 확인된 각 식당의 공통적 요인 및 개별적 특성을 활용하여 대학생 소비자들이 인지하고 있는 각 식당별 상대적 시장 내 위치를 확인하고자 하였다. 본 연구의 결과로서, 패스트푸드 식당의 위치와 메뉴의 다양성이 미국 중서부 지역의 대학생들이 인지하는 패스트푸드 식당의 대표적 중요 요소로서 밝혀졌다. 본 연구의 결과는 패스트푸드 식당 관련 산업과 소비자학 모두에 시사점을 준다. 패스트푸드 식당을 운영하는 산업관련 종사자들에게는 소비자들의 인지에 따른 개선점이 무엇인지 이해할 수 있도록 시사점을 주었다. 소비자학 및 관련 분야에는 대학생 소비자들이 패스트푸드 식당을 어떻게 인지하는지 알게 해줌으로써, 대학생 소비자들에 대한 교육 및 정책 의 방향을 재고할 수 있도록 시사점을 주었다. Fast food restaurants are one of the world’s fastest growing food types and are quick, priced reasonably alternatives to home-cooked food that are available readily. Following fast food restaurants’ complex and improved development of marketing tools, the market situation needs to be understood as part of family and consumer sciences education. Specifically, the college market is important for restaurant chains, as it is becoming larger. Therefore, college students cannot be prevented from purchasing fast foods. Therefore, a better educational strategy might be to make college students aware of what fast food contributes, rather than attempting to encourage them not to purchase fast foods. The objectives of this study were to examine and compare the attributes of five fast food restaurants ― Burger King, McDonald’s, Subway, Taco Bell, and Wendy’s - as they are perceived by college students. To achieve these objectives, a questionnaire examining the attributes of fast food restaurants was developed. The data were collected through a survey completed by 275 college students. Importance-performance analysis (IPA) showed that across the five fast food restaurants, some common attributes were perceived. The specific objectives of this study were to (1) examine and compare food attributes across five fast food restaurants, and (2) identify fast food restaurants’ relative positions in college students’ minds with respect to their food attributes using IPA. The analyses also indicated that each fast food restaurant was perceived to have its own particular characteristics. This study found both common and unique attributes among the five restaurants evaluated. Location and menu variety were two common attributes that college students perceived important across all five restaurants. First, restaurateurs understand the common and unique characteristics of fast food restaurants and provide practical information to develop their service quality. The fast food restaurant industry should identify what service attributes college students consider most important and how well the fast food restaurant is performing relative to its competitors with respect to each of those attributes. This will allow restaurant managers to focus their operations and activities on college students to a greater extent to maximize consumer satisfaction. Second, consumers can learn the way college students perceive these fast food restaurants. Specifically, family and consumer sciences educators, practitioners, and policymakers should understand consumers’ perceptions of fast food restaurants. By understanding this, it is possible to set a pathway to better education and policies.

국내 에스닉 레스토랑(ethnic restaurant) 현황의 관한 연구

권혜은(hye eun Kwon),장광집(kang chib Chang) 경희대학교 산학협력단 예술디자인연구원 2016 예술· 디자인학연구 Vol.19 No.2

본 연구는 국내 에스닉 레스토랑 기업 위주로 연구하여한국에 에스닉 레스토랑에 동향을 알아가는 것을 목적으로 한다. 국내 에스닉 레스토랑 중 가장 인지도 및 선호도가 높은 베트남, 인도, 태국을 선정하여 2000년 에스닉 레스토랑이 인기를 얻고 난 뒤 현재 상황이 어떻게유지되어지고 있고 향후 어떻게 변화 될 것 인지 예측하였다. 크게 두 가지로 대기업과 중견기업을 나누어 조사를 하였다. 대기업은 세부적인 기업 안에서의 동태를 파악하여 지금의 상황을 파악하였고, 중견기업은 점포수에변화를 수치화 시켜 현재 상황을 파악하여 앞으로 에스닉 레스토랑에 방향을 예상해보았다. 결론적으로 대기업에서 에스닉한 분위기와 고급화 전략을 이용하여 많은매장보다는 1,2점을 전문적으로 개장하였고, 매장을 차리지 않고 기존에 있는 매장에 메뉴를 더하여 에스닉 푸드유행을 따라 갔다. 현재 대기업은 우리나라에 에스닉 푸드를 중점을 두는 것이 아니라 한식의 세계화를 목적으로 외국에 한국 음식을 에스닉 푸드로 알리고 있는 추세이다. 그런 반면 중견기업에서는 에스닉 푸드 전문점을프렌차이즈 식으로 차려지는 경우가 많아 점포수를 와브랜드 수의 증가 추세를 비교해본 결과 점포수는 증가를 하는 반면 브랜드 수는 점차 줄어드는 것을 확인 할수 있었다. 이것으로 유행에 의해 뒤따라 많아진 에스닉레스토랑들이 우리나라에 정착하기 시작하면서 인기 있는 브랜드만 남아 사람들에게 보편화되고 확산되고 있다는 것을 확인 할 수 있었다. This study have purpose that figure out the ethnic restaurant trend through food enterprise in Korea. Currently Korean people are preferring the Vietnamese food, Indian food and Thai food. those food are the most famous ethnic food in Korea as well as in American. so I want to know that the ethnic restaurant’s prospect of future through this study. Before I started this study I separated two section. first one is major company and the other is small and medium- sized enterprises. and I researched information about those company and than I made researched information to digitize. thought this study, I noticed the 3 fact about major company. at first, major company made effort to export the Korean food. secondly, the major have small restaurant related with ethnic food not like a franchise. they carried forward gentrification strategy. thirdly, if some major company don’t have ethnic restaurant, they made the menu relate with ethnic food. on the other hand, the small and medium – sized enterprises had different aspect with major. they have many restaurant like franchise. but there was active change. the change is the brand number was getting lose but restaurant number was gathering. through this fact, we can predict that the ethnic restaurant was disappeared except famous restaurant. but the famous ethnic restaurant was stable and grownup.

가정간편식 밥, 면, 죽, 국ㆍ탕ㆍ찌개류의 영양성분 함량 평가와 외식 음식과의 비교

김예선,윤서영,김미현 대한영양사협회 2024 대한영양사협회 학술지 Vol.30 No.3

Social and environmental changes, such as the rise of single-person households and advances in the food industry, have led to the replacement of home-cooked meals with home meal replacements products (HMRs). This study compared the nutrient content of a total of 1,680 HMRs and 158 restaurant foods by collecting data on the nutrient content of comparable food types from the Food composition data for restaurant foods published by the Ministry of Food and Drug Safety (MFDS) and evaluating the calorie and nutrient content of HMRs based on nutrition labeling through market research from May 2022 to May 2024, focusing on rice, porridge, noodles, soup/stew. The nutritional content and price of the HMRs varied widely, even for similar foods, depending on the detailed food type. Therefore, it is necessary to make an appropriate choice based on nutrition labeling according to the purpose of consumption. The HMRs had a lower calorie and nutrient content due to the smaller serving size when compared with restaurant foods. However, when the same weights were compared, the sugar and sodium content in the rice and soup/stew were higher in the HMRs than in the restaurant foods. In addition, due to the wide variety of HMRs available, many HMRs that can replace restaurant foods are being produced. However, even for the same type of food, the serving sizes of the HMRs and the restaurant foods were widely different, suggesting the need for a study to examine the appropriateness of the serving sizes of HMRs and restaurant foods.