A Study on the recognition and marketability of the Bibimbap -Focusing on Japanese and Chinese staying in Korea 한국에 체류 중인 일본인과 중국인의 비빔밥 인지도 및 해외시장 진출 가능성 연구
이진실 Jin Sil Lee , 박관화 Kwan Hwa Park , 한정아 Jung A Han , 황지윤 Ji Yun Hwang , 김진희 Jin Hee Kim , 정유선 You Sun Jung , 김수민 Soo Min Kim , 백진경 Kyoung Paik , 황혜선 Hye Sun Hwang , 전민선 Min Sun Jeon , 홍완수 Wan Soo Hong
A Study on the recognition and marketability of the Bibimbap -Focusing on Japanese and Chinese staying in Korea 한국에 체류 중인 일본인과 중국인의 비빔밥 인지도 및 해외시장 진출 가능성 연구
이진실 Jin Sil Lee , 박관화 Kwan Hwa Park , 한정아 Jung A Han , 황지윤 Ji Yun Hwang , 김진희 Jin Hee Kim , 정유선 You Sun Jung , 김수민 Soo Min Kim , 백진경 Kyoung Paik , 황혜선 Hye Sun Hwang , 전민선 Min Sun Jeon , 홍완수 Wan Soo Hong
DOI:10.9724/kfcs.2014.30.2.109
Abstract
Korean food globalization has been recently launched as a tool of civil ambassador, and the trend of Korean food has grown among international visitors of Chinese and Japanese. The purposes of this study were to identify the awareness level about Bibimbap of Chinese and Japanese consumers and to investigate its marketability. The survey questionnaires were distributed to 403 Chinese and Japanese visitors who have experienced Bibimbap. The results identified 3 factors of quality, sensory characteristics, and nutrition value, and Japanese consumers appeared to have higher perception than Chinese consumers about Bibimbap. A significant difference between Japanese and Chinese consumers existed in nutritional value and marketability of Bibimbap, and Japanese highly evaluated the nutritional value of Bibimbap in particular. The findings of this study provided valuable information for the development of Bibimbap and marketing strategies to globalize Bibimbap.
Quality Characteristics of Sulgidduk with Beet Leaf Powder 비트잎가루를 첨가한 설기떡의 품질특성 연구
유승석 Seung Seok Yoo , 고승혜 Seng Hye Ko
DOI:10.9724/kfcs.2014.30.2.119
Abstract
The purpose of this study is to propose the optimum adding rate of freeze-drying beet leaf powder, which has antioxidant components, that have superior DPPH radical extinction effects, in the Sulgidduk, a representative of steamed rice cake, which improve its functionality. According to the measured results on moisture contents and pH levels of Sulgidduk, with added freeze-drying beet leaf powder, the moisture contents have been significantly declined with increasing rates of added beet leaf powder. The pH levels of sample groups are within the range of 6.26.6.13. From the chromatography of measured results, lightness and yellowness have declined and redness have increased along with increasing rates of added beat leaf powder. According to the texture of measured results, the hardness, and chewiness have declined by the increasing the rate of added beet leaf powder. For the storage period, hardness, and chewiness have been inclined, but cohesiveness declines, with increased the storage period, while there are no changes from elasticity. The DPPH contents of Sulgidduk, with added freeze-drying beet leaf powder, inclined by increasing the rates of added beet leaf powder. The sensory test results of color, aroma and fragrance incline with increasing rates of added beet leaf powder. From acceptance test results, the sample group added with 3% receive the highest appraisals.
Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison ith Commercial Beverages 반응표면검사를 이용한 RS함유 노화쌀가루를 첨가한 단호박식혜 개발 및 시판음료와 품질비교
하경애 Kyung Ae Ha , 박보석 Bo Seock Park , 장혜자 Hye Ja Chang
Development of Squash Sikhye Added with Retrograded Rice Flour Containing Resistant Starch Using Response Surface Methodology and Quality Comparison ith Commercial Beverages 반응표면검사를 이용한 RS함유 노화쌀가루를 첨가한 단호박식혜 개발 및 시판음료와 품질비교
하경애 Kyung Ae Ha , 박보석 Bo Seock Park , 장혜자 Hye Ja Chang
DOI:10.9724/kfcs.2014.30.2.129
Abstract
This research aimed to develope squash sikhye containing retrograded rice flour using response surface methodology. For this, nonlinear regression equation was calculated with the setting of independent variables as retrograded rice flour containing resistant starch and squash, and dependent variables as viscosity, sugar content, pH, color, and sensory attributes. Under the experimental condition, the quality characteristics of squash sikhye were found as 6.20~6.25 for pH, 14.00~17.33°Brix for sweetness, 2.64~4.45 cP for viscosity, 57.51~60.18 for lightness, 4.94~7.52 for redness, and 50.98~60.29 for yellowness. It also was revealed overall acceptability in sensory evaluation rated as 9.67~10.83 out of 15 point. These results showed statistically significant differences in quality attributes with the increase of retrograded rice flour and squash(p<0.05). Thus, optimal mixing quantity of squash and retrograded rice flour for squash sikhye was identified as 114 g and 65 g, respectively. Comparison of sensory qualities of four samples, namely squash sikhye with and without retrograded rice, and two commercial products, showed that squash sikhye including retrograded rice flour had the best quality in terms of color, taste, mouth feeling, flavor and overall acceptability (p<0.05). Thus the squash sikhye with retrograded rice flour can be the potential products as a health benefit beverage for the old adult and the young generation.
The Physicochemical Characteristics of Rice Flour with Different Milling Degree of Rice Cultivar “Deuraechan” 드래찬 쌀 품종의 도정도를 달리한 쌀가루의 이화학적 특성
정희남 Hee Nam Jung , 최옥자 Ok Ja Choi
DOI:10.9724/kfcs.2014.30.2.139
Abstract
This study investigated the physicochemical characteristics of processing type rice (Deuraechan) with brown rice and brown rice milling different yields (97.4, 96.0, 94.4 and 92.0%). In the results of proximate composition of rice flours with the different milling degrees, moisture contents were 12.92～13.07%, crude protein contents were 6.62～8.47%, crude lipid contents were 0.84～2.52%, crude ash contents were 0.51～1.17%, and crude fiber contents were 0.30～1.16%. The moisture contents were not significantly different. In the results of Hunter``s color value of rice flours, L value was the highest in white rice, and a and b values were the highest in brown rice. Water binding capacity of rice flours was the highest in white rice 127.44%, but brown rice was the lowest 114.31%. As for amylogram properties, brown rice was the highest in the initial pasting temperature and temp. at maximum viscosity. However, white rice was the highest in maximum viscosity, viscosity at 50℃, breakdown and setback. In the results of different scanning calorimeter thermal properties of rice flours, brown rice was the highest in onset temperature, peak temperature and end temperature. The enthalpy (ΔH) was the lowest in brown rice flour and the highest in white rice flour.
Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball 현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도 조사
김홍균 Hong Gyun Kim , 김지나 Ji Na Kim , 황은미 Eun Mi Whang , 신원선 Weon Sun Shin
Effects of Brown Rice and Brown Rice Powder Mixing Ratio on the Preference Analysis of the Waffles and Rice Ball 현미와 현미분말 첨가량에 따른 현미와플 및 주먹밥의 소비자 기호도 조사
김홍균 Hong Gyun Kim , 김지나 Ji Na Kim , 황은미 Eun Mi Whang , 신원선 Weon Sun Shin
DOI:10.9724/kfcs.2014.30.2.146
Abstract
This study surveyed consumers’ sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents’ genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables “liking the aroma”; “liking the delicate flavor”; “liking the chewiness”; “liking the moistness”; “liking the softness”; “liking the harmony”; “liking the aftertaste” and “overall acceptability” did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products’ overall acceptability.
Key Words
brown rice, brown rice powder, mixing ratio, rice ball
The Development of Rice Education Program for University Students through Expert Delphi Method 전문가 델파이 기법을 통한 전공 대학생 대상 쌀 교육 프로그램 개발
김지현 Ji Hyun Kim , 김수민 Soo Min Kim , 백진경 Jin Kyoung Paik , 홍완수 Wan Soo Hong
The Development of Rice Education Program for University Students through Expert Delphi Method 전문가 델파이 기법을 통한 전공 대학생 대상 쌀 교육 프로그램 개발
김지현 Ji Hyun Kim , 김수민 Soo Min Kim , 백진경 Jin Kyoung Paik , 홍완수 Wan Soo Hong
DOI:10.9724/kfcs.2014.30.2.153
Abstract
The purpose of this study was to develop a rice education program and rice cooking practice for university students majoring in foodservice and nutrition. To achieve this purpose, 2 rounds of delphi survey was used by convenience sampling including total of 27 experts in the food and nutrition industry. Below are the findings. First, both the importance and suitability for macro-theme of theory education were in the following order: ``nutrition and health of rice``, ``characteristics of rice in food science``, ``history and culture of rice`` and ``the consumption of rice. Second, the history and culture of rice(traditional culture related to rice, and the origin & history of rice), nutrition and health of rice(main nutritive components and efficacy of rice and prevention of disease), characteristics of rice as food(processed-products of rice and storage, the structure of rice), and the consumption of rice(current status of rice production and consumption) were found to be suitable for the micro-theme of theory education. Third, the education theme for rice cooking practice was determined. Barley sprout song-pyeon and beet song-pyeon were chosen for rice cake. For bread, coconut & walnut muffin, tofu & bean muffin, citron bread, red bean & sweet persimmon pound cake, and sweet potato bread were selected. Dong-rae-pa-jeon, Kimch-jeon-byeong, fried sweet potato fried shrimp were developed for the main dishes.
Key Words
rice, rice flour, rice education program
Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanocarpa) Powder 아로니아 분말을 첨가한 청포묵의 품질특성 및 항산화활성
Quality Characteristics and Antioxidant Activities of Cheongpomook Added with Aronia (Aronia melanocarpa) Powder 아로니아 분말을 첨가한 청포묵의 품질특성 및 항산화활성
황은선 Eun Sun Hwang , 뉴안도티 Nhu An Do Thi
DOI:10.9724/kfcs.2014.30.2.161
Abstract
The quality characteristics and antioxidant activities of Cheongpomook prepared with different amounts of aronia (Aronia melanocarpa) powder were studied. Freeze-dried aronia powder was incorporated into mung bean starch at different levels (1, 3 and 5% aronia powder based on the total weight of mung bean starch). Moisture content in control group was 89.7% and was not significantly different from the different levels of aronia powder groups. Syneresis, hardness, chewiness and gumminess were increased with higher amounts of aronia powder in Cheongpomook. In chromaticity determination, the L value of the samples decreased but the a and b values increased with increasing the levels of aronia powder in Cheongpomook. The total polyphenols, flavonoids and anthocyanin contents were proportionally increased with increasing the levels of aronia powder added in Cheongpomook. The antioxidant activity measured by DPPH and ABTS radical scavenging activities was significantly higher than control and increased proportionally to the aronia powder concentration. The sensory evaluation indicated that the 5% aronia powder showed the best preference in color, taste, flavor, hardness, and overall acceptance. These results suggest that aronia powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.
Study on Eating Habits and Food Preference for Breakfast of Elementary, Middle, or High School Students in the Incheon Area 인천지역 초, 중, 고등학생의 아침식사 섭취 실태 및 식품 기호도 조사 연구
이지희 Jee Hee Lee , 이은희 Eun Hee Lee , 최은옥 Eunok Choe
Study on Eating Habits and Food Preference for Breakfast of Elementary, Middle, or High School Students in the Incheon Area 인천지역 초, 중, 고등학생의 아침식사 섭취 실태 및 식품 기호도 조사 연구
이지희 Jee Hee Lee , 이은희 Eun Hee Lee , 최은옥 Eunok Choe
DOI:10.9724/kfcs.2014.30.2.170
Abstract
The study surveyed the dietary behavior, food intake, and food preference for breakfast of elementary, middle, or high school students, a total of 354 boys and 305 girls. The students skipped breakfast due to no appetite, followed by no time. Elementary school students ate grains and potatoes more often than middle or high school students(p<0.05), and bap was the most frequently consumed cereals, with juk and tteok as the least. High school students ate meat, ham, sausage and boiled fish cake (eomuk) more often than the elementary or middle school students(p<0.05). Middle school students ate milk and dairy products as well as vegetables and fruits more often(p<0.05) than other foods. Preference for fish and fresh vegetables and salad was significantly high in middle school students. The score of dietary behavior was the highest in elementary school students, followed by middle and high school students(p<0.001). As the students advanced to the upper grade schools, breakfast skipping increased, with lowered dietary behavior scores. The results suggest that a variety of breakfast menus and recipes should be developed at home and schools by considering the preference of students in order to reduce breakfast skipping and to improve their satisfaction with breakfast.
A Study on Development of Samgyetang Using Superheated Steam and High Hydrostatic Pressure 과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구
서상희 Sang Hee Seo , 김은미 Eun Mi Kim , 김영붕 Young Boong Kim , 조은경 Eun Kyung Cho , 우현정 Hyun Jung Woo
DOI:10.9724/kfcs.2014.30.2.183
Abstract
This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the 2nd SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.
Key Words
superheated steam cooking, SHS, high hydrostatic pressure process, HHP, Samgyetang
Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking 제올라이트 급여가 돈육 목살의 조리 전후 품질에 미치는 영향
김정빈 Cheong Bin Kim , 양철주 Chul Ju Yang , 최옥자 Ok Ja Choi , 정희남 Hee Nam Jung , 심기훈 Ki Hoon Shim
Effect of Dietary Supplementation of Zeolite on the Quality of Pork Shoulder Before and After Cooking 제올라이트 급여가 돈육 목살의 조리 전후 품질에 미치는 영향
김정빈 Cheong Bin Kim , 양철주 Chul Ju Yang , 최옥자 Ok Ja Choi , 정희남 Hee Nam Jung , 심기훈 Ki Hoon Shim
DOI:10.9724/kfcs.2014.30.2.193
Abstract
The purpose of the study was to investigate the quality characteristics and sensory properties of fresh and boiling pork shoulder at different feed ration of zeolite (0, 0.5, 1.0 and 2.0%). All of the dietary zeolite groups had significantly higher pH than the control; 0.5% zeolite (6.14) had the highest pH. Cooking loss was significantly higher in the control compared to other treatments; further, the loss, increased as the feed ratio of zeolite addition increased. The cooking loss of fresh pork shoulder fed with 0.5% zeolite (22.47%) was significantly lower than other treatments. The dissolution crude lipid of 0.5% zeolite was the lowest, but was not significant. In the Hunter’s color value of fresh pork shoulder, the L and a values were significantly higher in 0.5% zeolite compared to other treatments, whereas the b value was significantly higher in 2.0% zeolite. In the Hunter’s color value of boiling pork shoulder, the L and b values with 0.5% zeolite were significantly higher compared to other treatments; however, the a value was not significantly different between groups. The hardness, springiness, cohesiveness, gumminess and chewiness of fresh pork shoulder were significantly increased as the feed ration of zeolite increased. These properties, except for springiness in boiling pork shoulder were significantly increased as the feed ration of zeolite increased. Furthermore, sensory characteristics of color, taste, flavor, appearance and overall preference were significantly higher in boiling pork shoulder with 0.5% zeolite compared to other treatments. Also, texture preference, which was decreased as the feed ratio of zeolite increased, was higher in the control compared to other treatments. In conclusion, the quality characteristics and sensory properties of pork shoulder meat were enhanced with the dietary supplementation of zeolite.
Key Words
zeolite, pork, boiling, meat quality
Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens) 산채나물의 관능적 특성에 근거한 소비자 기호도 유도 인자 분석
양정은 Jeong Eun Yang , 이지현 Ji Hyeon Lee , 김다윤 Da Yoon Kim , 최은옥 Eun Ok Choe , 정라나 La Na Chung
Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens) 산채나물의 관능적 특성에 근거한 소비자 기호도 유도 인자 분석
양정은 Jeong Eun Yang , 이지현 Ji Hyeon Lee , 김다윤 Da Yoon Kim , 최은옥 Eun Ok Choe , 정라나 La Na Chung
DOI:10.9724/kfcs.2014.30.2.200
Abstract
This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of “liking,” whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of “disliking” for consumers.
Key Words
wild edible greens, consumer acceptance test, multivariate analysis of variance, MANOVA, Partial Least square-regression
Antioxidant Activity and Acetylcholinesterase Inhibitory Activity of Ark shell (Scapharca broughtonii) 피조개의 항산화 활성과 Acetylcholinesterase 저해 활성
김정빈 Jeong Been Kim , 김재민 Jae Min Kim , 이영민 Young Min Lee , 백인석 In Seok Baek , 이승철 Seung Cheol Lee
Antioxidant Activity and Acetylcholinesterase Inhibitory Activity of Ark shell (Scapharca broughtonii) 피조개의 항산화 활성과 Acetylcholinesterase 저해 활성
김정빈 Jeong Been Kim , 김재민 Jae Min Kim , 이영민 Young Min Lee , 백인석 In Seok Baek , 이승철 Seung Cheol Lee
DOI:10.9724/kfcs.2014.30.2.212
Abstract
Ark shell (Scapharca broughtonii; Korean name, pijogae) is one of the most widely cultivated and consumed shellfishes in Korea. The purpose of this study was to evaluate the antioxidant activity and acetylcholinesterase inhibitory activity of ark shell. After preparing the methanol extract of ark shell powder, the extract was subsequently fractionated by hexane, diethyl ether, ethyl acetate and water. The antioxidant activity evaluated by DPPH radical scavenging activity, ABTS radical scavenging activity and reducing power was relatively higher in the water fraction; however, the activity was spread out in all fractions. Acetylcholinesterase inhibitory activity was the highest in the diethyl ether fraction. Taken together with the results of both antioxidant and acetylcholinesterase inhibitory activities, it can be suggested that different kinds of physiological compounds were contained in the ark shell.
A Survey on the Perception of Gruel as Medicated Juk for Menu Development -Focusing on the Elders in Daejon area- 약선죽(藥膳粥) 메뉴개발을 위한 인식조사 -대전지역 노인을 중심으로-
김정은 Jung Eun Kim , 장우심 Woo Shim Chang , 지명순 Myoung Soon Ji
A Survey on the Perception of Gruel as Medicated Juk for Menu Development -Focusing on the Elders in Daejon area- 약선죽(藥膳粥) 메뉴개발을 위한 인식조사 -대전지역 노인을 중심으로-
김정은 Jung Eun Kim , 장우심 Woo Shim Chang , 지명순 Myoung Soon Ji
DOI:10.9724/kfcs.2014.30.2.219
Abstract
The objective of this study was to research the health status of the elderly population and their perception and compliance to cook medicated juk. The results from this research will be used as basic data for medicated juk development. In addition, the purpose of this study was to find a way to popularize the juk and improve their usage as medicated juk in communal feeding and convalescent hospital for elderly. The study surveyed 300 elderly residents of age over 65, in Daejeon. The following data were collected: general characteristic, health status, perception of medicated juk, and preferred kind of juk for cooking. Moreover, the study researched the constraints in cooking the juk. Data were analyzed by SPSS Windows V. 18.0 and t-test verified the differences among the questions, according to frequency analysis of each item and characteristics of the aged. You might want to specify this characteristic. Within the surveyed elderly population, 80.6% had various existing diseases with circulatory diseases being the most prevalent with 68.9%. This emphasizes on the significance of proper diet, but this recognition is not put into practice. The survey also showed that as the individuals age, they tend to care less about the necessity of proper diet. Despite of this lack of perception, 84.5% of the elderly population responded positively to the question, "Would you like to have medicated juk for curing diseases, if such juk is available?" In addition, the elderly population was in favor of developing the juk that helps to prevent and cure diseases, and many were willing to cook them. The reasons behind their will to cook are arranged in the following order: higher efficacy in curing disease than regular juk, excellence in nutrition, and unavailability of the medicated juk in the stores that requires them to cook. The sources constraining the elderly population in cooking are arranged in the following order: not knowing how to cook the juk, lack of physical strength, financial burden, and lack of information order. Please clarify this part. Suggested change: not knowing what medicated juk is. Furthermore, the main obstacle in cooking the juk is lack of cooking technique, followed by inaccessibility to the ingredients and the financial burden to purchase the ingredients.
Key Words
juk as medicated diet, elderly, cognition, menu development
The IPA of Multilateral Perception on Foodservice Quality of Hospital Funeral Centers: Focusing on Foodservice Operators, Chief mourners/the bereave and Funeral Visitors 의료기관 장례식장 급식품질의 다자간 인식차이 및 IPA 분석: 장례식장 급식운영 담당자, 상주 및 유족, 조문객을 중심으로
박문경 Moon Kyung Park , 이정윤 Jung Yoon Lee , 정윤희 Yun Hui Jeong
The IPA of Multilateral Perception on Foodservice Quality of Hospital Funeral Centers: Focusing on Foodservice Operators, Chief mourners/the bereave and Funeral Visitors 의료기관 장례식장 급식품질의 다자간 인식차이 및 IPA 분석: 장례식장 급식운영 담당자, 상주 및 유족, 조문객을 중심으로
박문경 Moon Kyung Park , 이정윤 Jung Yoon Lee , 정윤희 Yun Hui Jeong
DOI:10.9724/kfcs.2014.30.2.228
Abstract
This study identified the importance and performance perceptions of funeral foodservice service quality toward funeral foodservice employees, chief mourners/the bereaved and funeral visitors. Data were collected using self-administered questionnaires from 102 funeral foodservice employees, 71 chief mourners/the bereaved and 293 funeral visitors. According to the result of the survey, ‘hygienic food production process’ was recognized as the most important attribute while ‘neat appearance of food’ had the least performance. By comparing the importance of service quality attributes between three subject groups, it can be identified funeral foodservice employees had the highest recognition while funeral visitors had the lowest (p<0.001). Furthermore, funeral foodservice employees had a significantly high performance level compared to chief mourners/the bereaved in all 19 service quality attributes (p<0.001). The IPA result toward funeral foodservice employees indicated the following attributes that required improvements: ‘reasonable menu price’ and ‘kindness of helpers’. Another IPA result from chief mourners/the bereaved recognized ‘reasonable menu price’ as a service priority. Overall, implications for funeral foodservice managers regarding service quality improvement are discussed.
Key Words
hospital funeral center, foodservice quality, perception, Importance-Performance Analysis, IPA
