• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.141-149
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• 2009

The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson's R(0.420) and Kendall's tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week (-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.104-119
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• 2012

The purpose of this study is to suggest a way of the efficient operation of university foodservice through the Importance-Performance Analysis and examine a causal relationship between selection attributes and satisfaction. A survey was carried out in class, and after excluding 12(A University) and 20(B University) unusable cases which had an unacceptable level of missing data, 108 out of 120(A University) and 104 out of 124(B University) cases were used for analysis. As for A University, IPA showed that taste, variety, food cleanliness, table cleanliness, and tableware cleanliness were included in the concentrating efforts items. As for B University, IPA showed that taste, variety, and table cleanliness were in the concentrating efforts items that university foodservice managers should improve. Also, through t-test difference analysis on selection attributes of A University and B University in the research model, this study confirmed that both A University and B University displayed positive difference in personal services. And, through regression analysis, food quality had a positive influence on satisfaction.

• Journal of Intelligence and Information Systems
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• v.10 no.3
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• pp.73-89
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• 2004

Since people have come to access more and more information about products with the proliferation of the Internet, more and more customer-to-customer e-marketplaces are being introduced with rapidly increasing transaction volumes. As the role of customer-to-customer electronic commerce has become increasingly regarded as vital to the economy, much research has delved into developing intelligent agent systems to efficiently support customer-to-customer electronic commerce. Most of this research, however, has focused only on supporting simple negotiation for the price of common goods along the time span. To expand the negotiation object to the differentiated goods, the customer must be allowed to negotiate over multi-at-tributes of the product besides the price, including the attributes related to the transaction activity itself, such as delivery time and payment method. To satisfy this requirement, we propose an agent marketplace for differentiated goods where the agent of a customer can negotiate not only the price but also the various attributes of the product and the transaction in order to achieve a better utility level for both buyer and seller. The formal protocol and the architecture issues to support the proposed e-marketplace and agents are also addressed.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.571-582
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• 2001

The purpose of this study was to identify important selection attributes of customers for dining at family restaurants, and the determinant and predicting factors in customers' intentions of revisiting. A closed-ended questionnaire was used, and a systematic sampling approach was employed to survey a sample of customers in family restaurants. A total of 124 questionnaires were used for analysis among 300 distributed. Multivariate analysis(factor and regression analysis) was performed for 19 selection attributes measured on a five-point scale. A four-dimensional structure(harmonized decoration consistent service, valuable food, and attractive facility) was established from 19 selection attributes. The results of the study showed that three dimensions were significantly related with the customer's intention of revisiting. The dimension of consistent service had the greatest impact on customers' choice. It was clear that a family restaurant manager's emphasis on only one dimension to attract customers might not be as effective as applying a multi-dimensional strategy.

• Journal of Intelligence and Information Systems
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• v.15 no.4
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• pp.183-200
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• 2009

Collaborative Filtering is one of the most used recommender systems. However, basically it cannot be used to recommend new products to customers because it finds products only based on the purchasing history of each customer. In order to cope with this shortcoming, many researchers have proposed the hybrid recommender system, which is a combination of collaborative filtering and content-based filtering. Content-based filtering recommends the products whose attributes are similar to those of the products that the target customers prefer. However, the hybrid method is used only for the limited categories of products such as music and movie, which are the products whose attributes are easily extracted. Therefore it is essential to find a more effective approach to recommend to customers new products in any category. In this study, we propose a new recommendation method which applies centrality concept widely used to analyze the relational and structural characteristics in social network analysis. The new products are recommended to the customers who are highly likely to buy the products, based on the analysis of the relationships among products by using centrality. The recommendation process consists of following four steps; purchase similarity analysis, product network construction, centrality analysis, and new product recommendation. In order to evaluate the performance of this proposed method, sales data from H department store, one of the well.known department stores in Korea, is used.

• Asia Marketing Journal
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• v.10 no.2
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• pp.125-151
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• 2008

Both companies and consumers are highly interested in on-line customer reviews which enable consumers to share their experience and knowledge about products. In this study, after classifying real reviews into context units and deriving categories, we analyzed differences between categories based on channel(manufacturers' homepage/ shopping mall), product attribute(search/experience) and price(high/low). The method to derive categories is based on roughly adopting constructs of ACSI model and elaborate and repetitive classification of real reviews. We set up the classification category with 3 levels. Level 1 consists of product and service, level 2 consists of function, design, price, purchase motive, suggestion/user-tip and recommendation/repurchase in product and AS/up-grade and delivery/others in service and level 3 is composed of details of level 2 of category. We could find remarkable differences between channels in all 8 items of level 2 of category. As the number of context units in homepage is more than in shopping mall, we found reviews in homepage is more concrete. Moreover, overall satisfaction in review was higher at homepage's. Also, in product attribute dimension, we found different patterns of reviews in design, purchase motive, suggestion/user-tip, recommendation/repurchase, AS/up-grade and delivery/others and no difference in overall customer's satisfaction. In price dimension, we found differences between high and low price in design, price and AS/up-grade and no difference in overall customer's satisfaction.

• Journal of Service Research and Studies
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• v.14 no.2
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• pp.138-157
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• 2024

Due to recent developments in smartphones, lifestyles centred around their use are rapidly changing across many societal areas. Mobility apps, widely used by a large number of people, have also become popular among tourists for travel purposes. This trend is exemplified by the premium taxi industry, which champions smart mobility services-an essential component of smart tourism-to attract tourists as customers. This study investigates how smart mobility service attributes influence memorable user experiences from the perspective of both residents and tourists. It also examines the consequent image of smart mobility and users' intentions to reuse these services. To this end, a survey and analysis were conducted with 320 registered customers of domestic premium taxi companies, which are expanding their services to cater to both residents and tourists. The analysis confirmed all hypotheses. Among the attributes of smart mobility, involvement played a crucial role in shaping the image of smart mobility, more so than refreshment or novelty. Furthermore, the image of smart mobility significantly impacted the intention to reuse it. Based on these findings, this study presents practical implications regarding which empirical factors should be managed from a smart mobility perspective to foster a positive image and encourage reuse.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.464-469
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• 2006

This study was conducted to evaluate a knowledge on food components of muscle and adductor muscle of pearl oyster (Pinctada fucata martensii) as pearl processing byproducts. The concentrations of mercury and chromium as heavy metal were not detected in both pearl oyster muscle and adductor muscle, and those of cadmium and lead were 0.06 ppm and 0.11 ppm in only pearl oyster muscle, respectively. Thus, the heavy metal levels of pearl processing byproducts were below the reported safety limits. The volatile basic nitrogen (VBN) content and pH of pearl oyster muscle were 11.6 mg/100g and 6.31 and those of abductor muscle were 8.6 mg/100 g and 6.33, respectively. It was concluded that pearl oyster muscle and adductor muscle might not invoke health risk in using food resource. The contents of crude protein (16.5%) and total amino acid (15,691 mg/100 g) of adductor muscle were higher than those of muscle (11.2% and 10,131 mg/100 g) and oyster (12.1% and 11,213 mg/100 g) as a control. The contents of calcium and phosphorus were 95.4 mg/100 g and 116.0 mg/100 g in muscle, 75.2 mg/100g and 148.1 mg/100 g in adductor muscle, respectively. The calcium level based on phosphorus was a good ratio for absorbing calcium. The free amino acid contents and taste values were 635.5 mg/100 g and 40.2 in muscle, and 734.9 mg/100 g and 24.1 in adductor muscle, respectively, but that (882.8 mg/100 g and 40.2) of oyster was higher than those of pearl processing byproducts. Based on the results of physicochemical and nutritional properties, pearl oyster muscle and adductor muscle can be utilized as a food resource.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.79-93
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• 2009

This study was conducted to suggest a way to increase profitability by figuring out the factors that affect the satisfaction and revisit intention of customers who visit a theme park, studying the property and correlation of service quality. The purpose of this study was to figure out the relation between the service quality of foods and beverages and its influence on the satisfaction of the customers who visited the theme park. As service quality and price of foods and beverages which occupy 20% of the whole sales of the theme park are related with each other, they positively affect the satisfaction of visitors of the theme park and their revisit intention. It means it is necessary to improve the service quality of foods and beverages and to set the reasonable price based on quality in order to raise the rate of the customers' revisit through increase in profits and customer satisfaction. One of the most important quality factors to improve service quality is service attitude of employees who help customers. It requires to take action to improve employers' morals and service mind via education and training. Thus, it is possible to raise customer satisfaction and revisit intention by improving service quality.