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This study is to analyze the restaurant selection of senior food service consumers. For this purpose, we examined the demographic variables and the consuming behavior patterns of dining out among the elderly. The study population is 217 persons aged 55 and older who live in Seoul or the metropolitan areas. The findings of this study are as follows. Firstly, respondents are likely to dine out less than 4 times a month (42.4%), spending over 10,000 to under 30,000 won each time (35%) and prefer dining out together with their family (44.7%). Secondly, the main purpose of dining out is to spend quality time with family members (39.6%). Thirdly, the significant factors affecting restaurant selection of respondents include 1) the environments and services of the restaurant, 2) the quality of the food in general, 3) the convenience of access to the restaurant and 4) the economic efficiency of the food. Among these, the quality of the food plays the most significant role in restaurant selection of senior consumers. Based on the results of this study, the marketing strategies targeting older consumers are suggested as follows.

This study aims at investigating to what extent consumers recognize the restaurant certification currently in force and if they do at all, what elements exist. It also aims to determine whether they associate restaurant certification with an image suitable for the intended purposes of certification. The scope of the study concerns classification run and approved by different authorities of the national or local government levels for restaurants. A questionnaire survey was conducted on consumers living in Seoul and Gyeonggi-do and the results of analysis are as follows: If awareness of certified restaurants is low, satisfaction appears to be low even though the need of the restaurant certification is agreed. More efforts should be made to improve both publicity of the certification system and customer satisfaction by certification authorities and restaurants. It is deemed necessary to study the development of ‘restaurant certification evaluation measures’ compatible with the purpose of certification system in the near future. Through these efforts, tangible or intangible qualities of goods should be enhanced for consumers who go to restaurants that operate restaurant certification. It will contribute to the increase of the reliability of restaurant certification and also suggest guidelines and a direction for the study of the government-led 'overseas Korean restaurant certification system' which can bring excellent Korean food culture to all over the world.

The study was conducted on 270 female college students at H-University located in Seoul, South Korea. Their average age was 22. Out of 270, 96(35.6%) majored in food and nutrition. Two hundred thirty students(85.2%) lived with their parents. On the body mass index (BMI) test, 196(72.6%) were normal weight. Inveterate coffee drinkers accounted for a high percentage, regardless of major and weight. Students who lived with their parents showed a higher intake of coffee. In relation to breakfast, students who had it 3 to 4 times a week accounted for the highest percentage(30.4%, 82), a high proportion of whom were inveterate coffee drinkers. In the case of inveterate coffee drinkers’ daily coffee intake, a high percentage of the respondents drank 2 cups of coffee a day. For a cup of coffee, a high percentage of them paid 4,000 to 5,000 won (Korean currency). Most respondents drank coffee between 10 a.m. and the noon in coffee houses. With regard to the reason of drinking coffee, most students answered, ‘it tastes good.’ About food they eat with coffee, many students mentioned nothing or confectionery. In relation to the types of coffee, many preferred instant coffee or coffee with milk. In choosing coffee, they tended to regard taste as the most important factor. Respondents who had breakfast 3 to 4 times a week drank coffee in the coffee house on campus in many cases. Students who had not drunk coffee preferred other drinks.

The significance of this study lies in setting precedent data for ongoing studies and finding solution of issues on female culinary staff in hotel and their emotional labor, exhaustion, and occupational contentment. The study shows while female culinary staff members deal with emotional labor, they experience discordance resulting from expressing standardized emotion instead of actual emotion, and that their emotional labor and exhaustion is connected with job contentment. Based on the result of this study, exhaustion from emotional labor should be reduced or prevented, and programs and complementary systems for self-control should be introduced to increase occupational contentment. More studies on female hotel culinary staff and their job management should be followed.

It is well known that the space styling of bakery is one of the most important environmental elements among others in increasing the marketing efficiency in the bakery industry. The main purpose of this paper is to provide a strategy of space styling for a bakery and to give a stylized model of space styling for the window bakery industry. Specifically, we give a detailed planning and concrete design of space styling for a window bakery that started its business at Yeouido, Seoul in March, 2010. This paper also presents the detailed outcomes of a space design for the bakery based on the decisions driven by the marketing strategy, the location, naming of the brand and coloring of the styling from the beginning stage. The results and examples of the space styling presented in this paper will be able to provide a useful set of information and guidelines for the space styling in the window bakery industry. Moreover, we believe that the example in the paper can give a new direction for an efficient planning and styling of space design for more general food and restaurant industries.