The purpose of this study is to understand the current status of having an event in industry feeding and school foodservice in the Jeonbuk area, to analyze the importance and performance according to the type of event, and to understand the effect, problems, and improvements of event performance during an event. To achieve this, 208 copies of a questionnaire were used in the final analysis targeting industries and dietitians(nutrition teachers) in elementary, middle and high schools located in Jeollabukdo that provide meals.

The summary of the study results are as follows.
1. As for types of foodservices, industries are 73(35.1%) and schools are 135(64.9%), and as for gender, females outnumbered(99.0%). As for age, the highest is in the twenties(63.0%) in industry, however, the highest is over forty(54.1%) in school(p<0.001). As for marital status, the high is single(75.3%) in industry, however, the high is married (77.0%) in school(p<0.001). As for work experience, the highest is ‘less than two years’(38.4%) in industry, however, the highest is ‘over ten years’(53.3%) in school(p<0.001). As for education level, the highest is graduates of four-year colleges(57.2%), and higher than ‘being in a graduate school’ is higher in school than industry, and that means there is a significant difference between the two groups(p<0.001). As for average of monthly income, the highest is ‘1.51 million won to 2 million won’(64.4%) in industry, and the highest is ‘1.01 million won to 1.5 million won’(40.0%) in school(p<0.001). As for employment type, permanent positions are the highest(64.9%), and the percentage of temporary positions are higher in schools than in industries, this means there is a significant difference between the two groups (p<0.001).
2. As for the operating types of surveyed foodservice facilities, it was found that direct management is 73.6% and consignment is 26.4%, and consignment is 75.3% in industry, however, direct management is 100% in school, and there is a significant difference in the two groups(p<0.001). As for total number of meals per day, the highest is ‘less than 200 meals’(37.0%) in industry, however, the highest is ‘501～1000 meals’(33.3%) in school(p<0.05). As for cost of a meal, the highest is ‘over 3,001 won’(42.5%) in industry, however, the highest is ‘1,501 won to 2,000 won’(60.0%) in school(p<0.001). As for the number of cooking employees, the highest is ‘less than 5 employees’(65.4%), and there is no significant difference between the two groups. As for management status of facility, facilities that provide breakfast are 38.0%, facilities that provide lunch are 100%, facilities that provide dinner are 44.7%, and facilities that provide late-night snacks are 12.0%.
3. As for frequency of having an event, overall, the highest is ‘almost never’, and ‘over once a month’ is 53.4% in industry, however, ‘almost never’ is 68.1% in school, it shows there is a significant difference between the two groups(p<0.001). As for promotion method for an event, the highest is the cafeteria bulletin board(79.5%) in industry, and the high is the school homepage(27.4%) followed by the facility bulletin board(23.0%) in school. The month which showed the highest frequency of having an event is December, and the lowest is in January. The specific date which showed the highest frequency of having an event is winter solstice, and the lowest is the initial day of Autumn. As for the frequency in having an event according to particulars of an event, spring greens event is the most frequent among seasonal events, and the Chinese dish day showed the highest frequency out of world food festivals. As for holiday events, winter solstice event is the most frequent, and the hottest period of summer event is the most frequent among solar term events. Leftover rice event is the highest among environment events, and the athletics meeting event is the highest among school events. As for gift events, instant lottery ticket event is the highest in industry, and three-line verse event is the highest in school. As for promotion event, ‘new menu show’ is the highest in industry, and ‘homepage event’ is the highest in school. As for health-conscious event, the most frequent event is ‘well-being event’, and as for anniversary event, Pepero day event is the highest in industry, and Children’s day event is the highest in school. As for social issue events, the World Cup event is the highest, as for reminiscent events, memory-stirring lunchbox event is the most frequent event, and as for services events, soup kitchen for seniors that live alone is the highest. As for actual conditions for event-related education, overall, there was no event-related education experience, 23.3% had the education experience in industry, however, only 3.7% had the education experience in school. The most needed content of education for dietitians is the menu planning and for cooking employees is cooking technique.
4. As for the importance of thirteen events by their types, there were significant differences in seasonal events(p<0.001), World food festivals (p<0.01), gift events(p<0.001), promotional events(p<0.05), anniversary events(p<0.001), reminiscent events(p<0.001). As for the performance of thirteen events by their types, there were significant differences in seasonal events(p<0.001), world food festivals(p<0.001), holiday events (p<0.001), solar term events(p<0.001), environmental events(p<0.001), school events(p<0.001), gift events(p<0.001), promotional events (p<0.001), health-conscious events(p<0.001), anniversary events (p<0.001), social issue events(p<0.05), reminiscent events(p<0.001). As for analysis on the importance and performance of 13 events by their types using IPA, A area which shows high importance but low performance includes ‘health-conscious events'', and B area which shows high importance and performance includes ''seasonal events'', ''holiday events'', ''anniversary events'', ''solar term events'', and ''environmental events''. C area which shows low importance and performance includes ''gift events'', ''services events'', ''social issue events'', ''world food festivals'', ''reminiscent events'', ''school events'', and ''promotional events'', and D area which shows low importance but high performance does not include any event.
5. As for the effect of having an event, ‘changed’ is the highest in the cafeteria image change by customers, and there is a significant difference between the two groups(p<0.01). As for changes in customer satisfaction, ‘yes’ is the highest, and there is a significant difference between the two groups(p<0.01). As for the necessity of events, the highest is ‘yes’, and there is no significant difference between industry and school. As for reasons why events are needed, ‘boosting customer satisfaction’ is the highest followed in order by ‘customer impression’, ‘offering a varied menu’, and ‘maintaining good cliental relationship’. As for problems and improvements, budgetary deficit is the highest in reasons why one cannot have an event followed in order by manpower shortage, low cost of a meal, lack of support for various event goods, lack of expertise in conducting events, poor foodservice facility, feeding forms, and lack of cooking technique. Sufficient budgetary reserve is the highest in improvements to hold an event followed in order by sufficient manpower, expertise in conducting events, support for event goods, foodservice facility improvements, increase in cost of a meal, improvement in feeding forms, and efficient promotion.

According to results of this study, dietitians in industry think having an event is more important than do nutrition teachers at school, and performance of dietitians in industry is higher. Furthermore, as for the effect of having an event, it is found that the cafeteria image and the satisfaction change by the customer after having an event is more positive in industry than in school. This can be explained that customer satisfaction in school foodservice with direct management doesn''t affect sale increase or maintenance of contract, so schools relatively pay less attention to consumer satisfaction than industries that have a higher consigned management rate. However, recently there are demands for quality improvement of school foodservice, high customer satisfaction leads to customer loyalty, and it helps continuous relationship building and maintenance with customers, so foodservices that are entertaining with various tastes and menus via having an event should be put in place. Especially, health-conscious events which shows relatively lower performance compared with the degree of importance, it needs effort for the performance to improve. As for common reasons why events cannot be held both at industries and schools are ''budgetary deficit'', ''manpower shortage'', and ''low cost of a meal'', and ''lack of support for various event goods'' are found to be the high for industries, and ''lack of expertise in conducting events'' is found to be the high in schools. Therefore, to invigorate various events, sufficient budget should be secured by increasing the cost of a meal, and it also requires an active support of administrators including city and provincial education offices by providing supplementary education programs related with events to dietitians, event meals budget support, backing of manpower for conducting events, and so on.
According to the results of the survey we want to suggest the following:
1. Since this study targeted dietitians(nutrition teachers) sampled from people working in foodservices in Jeonbuk area by random sample method, it is not reasonable to generalize from these findings. Therefore, a national scale study on events according to types of foodservices is needed to supplement such limitations.
2. A study in the aspect of customers should be conducted because this study conducted the performance of events in the aspect of dietitians(nutrition teachers), and it needs to plan events in greater detail by analyzing the difference between targets and considering in this respect.