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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
The Korean Journal of Community Living Science
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Journal DOI :
The Korean Society of Community Living Science
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Volume & Issues
Volume 11, Issue 2 - Dec 2000
Volume 11, Issue 1 - Jul 2000
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The Quality Characteristics of Rice-Mugwortbreads
The Korean Journal of Community Living Science, volume 11, issue 1, 2000, Pages 1~8
The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.
Assessment of Customer Satisfaction of Foodservice Quality in University Employee Foodservices
The Korean Journal of Community Living Science, volume 11, issue 1, 2000, Pages 9~18
The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.
Fermented Soybean Products Culture for the Residents in Yangsan City I. The Use Patterns of Fermented Soybean Products
The Korean Journal of Community Living Science, volume 11, issue 1, 2000, Pages 19~26
This study was carried out to investigate the use patterns of traditional fermented soybean products(Jang) in Yangsan city. Two hundred eighty seven housewives living in Yangsan joined this survey practiced by Yangsan City Agricultural Development Center. 49.0% of these housewives graduated from a highschool, and 77.4% is in 30s or 40s. Most(69.3%) of respondents themselves have made Jang at home and the preparation frequency of Jang became higher with getting older. This survey showed that the preparation frequency of Jang in large family living with parents is higher than in nuclear family. The Jang preparation tendency of housewives living in the independent home was higher than that of apartment. Most of respondents replied the preparation method of Jang has been learned from mother or mother-inlaw. On the other hand, in the case of no making Jang at home, they bring it generally from relatives or buy it at the market. And 59.8% of housewives anted to participate in the education of Jang preparation.
An Analysis of the Relationship of Variable that are Related to Children and the Home, Environment Stimulation and Children\`s Perceived Competences.
The Korean Journal of Community Living Science, volume 11, issue 1, 2000, Pages 27~38
This study investigated the relationship of children´s perceived competences and the home environment stimulation. The subjects of this study were 120 boys and girls enrolled in grade 3 and their mothers from three elementary schools. Instruments included the inventory of home stimulation(HOME) for elementary school children and the perceived competence scale for children. The main results obtained from this study were as follows; The degree of children´s perceived competence differed according to children´s sex, birth order, mother´s education, father´s education, mother´s employment satisfaction, income of the family, type of the family. And the children´s perceived competence and the home environment stimulation were a positive correlation.