• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.8 no.3
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• pp.53-65
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• 2013

In Korea recently the consumption of coffee has been drastically increased and majority of people who are more than $20^{th}$ are drinking more than a cup of coffee every day. Nowadays coffee a kind of essential items in modern urban society. As the popularity of the coffee is increasing, As the coffee consumption is growing, the studies on coffee also have been increased. Many of the studies on coffee were focused on the consumer attitudes, coffee shops and franchise coffee shops, and coffee components or ingredients. As the products of the coffee are becoming diverse, the consumers of coffee also becoming diverse. There was a study showing that coffee has variety of types, and that motivations and attitudes for coffee consumption are different depend on demographic statistics such as age and life styles. On this study main focus was life style and consumer's motivation on coffee consumption. For this study the survey was conducted on the people living in Seoul City and Kyengkido from March 1, 2013 to March 31, 2013. 600 questionnaires were distributed and 480 were collected and 470 were used for analysis of this study. The statistics program used in this study was SPSS. The method used in the analysis wee factors analysis test, reliability test, validity test, t-testy, One-Way ANOVA, and regression analysis. In this study according to the factor analysis, the life styles were classified the following six categories ; wellbeing pursuit, taste pursuit, atmosphere pursuit, dine-out pursuit, instant pursuit, and economic value pursuit. The factors of coffee consumption motivation were 6; wellbeing consumption motivation, changing mood consumption motivation, social consumption motivation, habitual consumption motivation, and emotional consumption motivation. The demographic factors used in this study were age, marital status, occupation, educational background, residence, income, and eating-out expenses. The hypothesis used in this study were two. The first hypo-thesis was whether the coffee consumption was affected by the life styles. The second hypo-thesis was whether there was any statistical differences on the motivation of coffee consumption according to the characteristics of life style. The outcome of this study demonstrated that life styles had partial impact on coffee consumption motivations. According to the characteristics of the life style, except for the habitual consumption motivation, all the other factors showed statistical differences on coffee consumption motivations according the characteristics of life styles.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.4
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• pp.145-157
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• 2017

SMEs play an important role in the domestic economy. Regarding competency to respond flexibly to unpredictable changes, agility of SMEs is more emphasized. Entrepreneurship orientation is an important factor in the source of SMEs that enable such competency. Entrepreneurial orientation refers to the tendency of a CEO or a member of a corporation to be innovative, risk-taking, and active in the face of various market opportunities. In other words, it refers to the tendency to be expressed in the activities of the entire company without regard to specific technologies or industries. Entrepreneurial orientation has a direct or indirect effect on business performance. Therefore, in this study, we conducted theoretical and empirical studies on the effect of entrepreneurial orientation of SME managers on business performance. Research hypotheses were derived through theoretical research. We focused on the mediating effect of innovation activity and tried to identify the mechanism that entrepreneurial orientation leads to business performance through product innovation and service innovation activity. We investigated whether innovativeness, proactiveness, and risk-taking, which are sub-variables of entrepreneurial orientation, affect business performance through product innovation and service innovation. We conducted a survey of SMEs in Busan and Kyungnam regions to examine the research hypotheses. The results show that product innovation and service innovation have mediating effects. The results of the study are as follows. Product innovation has mediating effect of innovativeness and risk-taking on business performance. Service innovation has been found to mediate innovativeness, proactiveness, and risk-taking on business performance. There was a difference in the mediation effect between the two innovations. Product innovation showed a low mediating effect and a large direct effect. On the other hands, service innovation is relatively more mediating than product innovation. The implications of the research results are derived in relation to the essential differences between product innovation and service innovation. Limitations of the study and directions for future research are presented.

• The Korean Journal of Malacology
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• v.32 no.4
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• pp.279-287
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• 2016

NIFS conducted a feasibility study on the bay scallop Argopecten irradians aquaculture in the test site of Dongsanri, Yangyang-gun, Gangwon-do in June 2015. The transplantation for the test was also carried out in June. The average shell length was $5.79{\pm}0.6mm$ at the time, $15.83{\pm}0.8mm$ in July, $39.40{\pm}0.7mm$ in September, $55.72{\pm}5.8mm$ in November and $59.67{\pm}1.7mm$ in December. At the time of transplantation, the average shell height was $6.06{\pm}0.7mm$, and it grew to $16.40{\pm}0.9mm$ in July, $53.16{\pm}5.2mm$ in November and $55.80{\pm}2.9mm$ in December. Total weight was $0.78{\pm}0.5g$ in July but increased to $24.25{\pm}4.2g$ in November and $26.06{\pm}4.3g$ in December. The daily growth rate of shell length(DGR) was 0.33 mm / day in June, 0.43 mm / day in September and 0.13 mm / day in November. DGR of weight was 0.20 g / day in June, 0.27 g / day in September, 0.06 g / day in November. The relative growth of shell length and shell height was y = 0.9132x and $R^2=0.9923$. As a result, it was proved that bay scallop aquaculture is possible in Gangwon province, the northern part of the East Sea. This will definitely increase the income of fishermen by enabling them to culture more aquaculture species than the single large Patinopecten yessoensis in the region.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.159-165
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• 2004

This study described about method that forms liquid crystal gel (LCG) by main ingredient with hydrogenated lechin (HL) in O/W emulsion system. Result of stability test is as following with most suitable LCG's composition. Composition of LCG is as following, to form liquid crystal, an emulsifier used 4.0wt% of cetostearyl alcohol (CA) by 4.0wt% of HL as a booster. Moisturizers contained 2wt% of glycerin and 3.0wt% of 1,3-butylene glycol (1,3-BG). Suitable emollients used 3.0wt% of cyclomethicone, 3.0wt% of isononyl isononanoate (ININ), 3.0wt% of cerpric/carprylic triglycerides (CCTG), 3.0wt% of macademia nut oil (MNO) in liquid crystal gel formation. On optimum conditions of LCG formation, the pHs were formed all well under acidity or alkalinity conditions (pH=4.0-11.0). Considering safety of skin, pH was the most suitable 6.0${\pm}$1.0 ranges. The stable hardness of LCG formation appeared best in 32 dyne/$\textrm{cm}^2$. Particle of LCG is forming size of 1-20$\mu\textrm{m}$ range, and confirmed that the most excellent LCG is formed in 1-6$\mu\textrm{m}$ range. According to result that observe shape of LCG with optical or polarization microscope, LCG could was formed, and confirmed that is forming multi -layer lamellar type structure around the LCG. Moisturizing effect measured clinical test about 20 volunteers. As a result, moisturizing effect of LCG compares to placebo cream was increased 36.6%. This could predicted that polyol group is appeared the actual state because is adsorbed much to round liquid crystal droplets to multi-lamellar layer's hydrophilic group. It could predicted that polyol group is vast quantity present phase that appear mixed because is adsorbed to round liquid crystal to multi-lamellar layer's hydrophilic group. This LCG formation theory may contribute greatly in cosmetics and pharmacy industry development.

• Journal of Service Research and Studies
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• v.9 no.3
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• pp.39-60
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• 2019

The purpose of this study is to analyze the determinants of insurance product cross selling performance. For the study, 11 insurance managers and 2 sales managers belonging to A insurance agency were selected and in-depth interviews were conducted. The analysis of the research data was done by the open coding method suggested by Strauss & Corbin(2001). As a result, 84 concepts, 28 subcategories and 10 categories were derived. The ten categories that were determinants of insurance product cross-selling performance were personal characteristics, consultation method, cross-selling ratio, sales culture, education, customer change, customer DB provision, satisfaction, business support system, and customer service. In order to verify the qualitative results, quantitative analysis was emplyed to the actual performance data of insurance planners belonging to A insurance agency during April 2016~March 2019. As a result of the analysis, the age, position, and the number of months worked in the insurance company had a statistically significant effect on the number of life insurance contracts in total insurance contracts and life insurance contracts in total insurance contracts. In addition, the age, position, and the number of months worked in the insurance company had a statistically significant negative impact on the number of non-life insurance contracts in the total number of insurance contracts and the total amount of insurance contracts in total insurance contracts. The result of this study can be an important basic data for the development of educational programs and job support systems for the training of insurance planners. Insurance companies should refer to ten categories derived from qualitative research in order to increase the performance of insurance planners and to promote long-term service. Especially, it is necessary to develop specialized education programs and job support systems so that cross sales that increase the proportion of life insurance sales increase.

• Food Science and Preservation
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• v.19 no.3
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• pp.413-419
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• 2012

Fermentation of ice apple wine from freeze-concentrated Fuji apple juice to 36 $^{\circ}Brix$ was carried out using Saccharomyces cerevisiae SS89, a sugar-tolerant wine yeast strain. The characteristics of the fermentation and the properties of ice apple wine were compared with those of S. cerevisiae W-3, an industrial wine yeast that was used as a control in this study. During the fermentation, the alcohol content increased more rapidly by S. cerevisiae SS89 together with the decrease of the soluble solid content, compared to S. cerevisiae W-3. It reached 12% (v/v) after 15 days of fermentation by S. cerevisiae SS89 (12.4%, v/v) and 21 days by S. cerevisiae W-3 (12.6%, v/v). The soluble solid contents of the SS89 and W-3 wines were 24.0 and 23.6 $^{\circ}Brix$, respectively. Lactic acid was detected at the highest level, followed by malic aid, among the organic acids in both wines. No big differences in the organic acid contents were observed based on the strains. In the SS89 wine, higher levels of methanol, propanol, butanol, and isoamyl alcohol were detected, together with a lower isobutanol content, compared with the W-3 wine. The SS89 wine showed higher level of intensity as well as higher Hunter's L and b color values compared to the W-3 wine. In the sensory evaluation, similar scores in color, flavor, taste, and overall preference were obtained in the two wines. Therefore, S. cerevisiae SS89 was thought to be useful for the rapid fermentation of ice apple wine.

• Food Science and Preservation
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• v.23 no.5
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• pp.680-688
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• 2016

This study analyzed the changes in physicochemical components of Astragalus membranaceus (AM) fermented with Phellinus linteus. Moisture content, pH, total acidity, total reducing sugar content, extraction yield, free sugar content, free amino acid and isoflavonoid (calycosin, formononetin) were investigated. The moisture content was increased during fermentation with Phellinus linteus. The pH level increased while the total acidity significantly decreased during fermentation. The reducing sugar content were in the range of 0.32~0.61%. The extraction yield using water was higher than that using 80% ethanol. The major free sugars were identified as glucose, fructose, sucrose and the content of free sugars decreased through fermentation. However, the glucose and sucrose contents of the water extracts were increased. In addition, the free amino acid increased significantly during fermentation. Finally, calycosin and formononetins contents in water extracts of after 30 days of AM fermentaion with Phellinus linteus were (3.91 mg/100 g) and (1.38 mg/100 g), respectively. These results suggest that fermentation with Phellinus linteus could be used to increase the bioactivity of AM. The mycelium-fermented AM could be a valuable source of functional material and edible resource for industry.

• Food Science and Preservation
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• v.24 no.8
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• pp.1129-1137
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• 2017

The fringe tree, Chionanthus retusus (Oleaceae) has been used as a natural remedy that helps a paralytic stroke, dementia, phlegm and malaria. This study was conducted to investigate the antioxidant and anti-aging activities of water extracts obtained from the flesh of C. retusus by reflux extraction at room temperature and $80^{\circ}C$, and pressure heating extraction at $110^{\circ}C$, for an increment of their practical use. The highest extraction yield from the flesh of C. retusus was 67.94% extract by pressure heating extraction at $110^{\circ}C$. The content of total polyphenol compounds was the highest by 72.71 mg/g in $80^{\circ}C$ extract by reflux extraction. The highest content of total flavonoid compounds was 7.60 mg/g at $110^{\circ}C$ extract. The results of soluble protein and reducing sugar contents showed the highest content of 4.93 mg/g and 46.77 mg/g in $110^{\circ}C$ extract, respectively. In the analysis of DPPH radical scavenging activity, all extracts showed an excellent effect of 92% in 1.0 mg/mL concentration. The highest effect of ABTS radical scavenging activity was 88.67% at $110^{\circ}C$ extraction in 1.0 mg/mL concentration. Nitrite scavenging ability was the highest as 66.16% at $110^{\circ}C$ extract at pH 1.2 and 1.0 mg/mL concentration. The results of SOD-like activity and xanthine oxidase inhibition activities showed the highest effect of 14.95% and 59.45% at $110^{\circ}C$ extract in 1.0 mg/mL, respectively. Tyrosinase inhibition activity for whitening effect was the highest of 35.31% at $85^{\circ}C$ in 1.0 mg/mL. In the analysis of anti-aging effect, collagenase and elastase inhibition activity showed the highest effects of 37.78% at $110^{\circ}C$ and 20.39% at $80^{\circ}C$, respectively. All results of antioxidant activities and anti-aging effects increased along with the concentration increases. These results indicated that the extracts extracted from the flesh of C. retusus at $80^{\circ}C$ and $110^{\circ}C$ have a large amount of useful ingredients, an excellent antioxidant activity, like as DPPH and ABTS radical scavenging activity, and anti-aging effects to develop functional products than those of $25^{\circ}C$.

• Food Science and Preservation
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• v.24 no.8
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• pp.1168-1179
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• 2017

In this study, we tried to screen the Bacillus strain having safety probability by isolation of strains from traditional fermented food, measurement of probiotic properties, and the fermentative characteristics of Cheonggukjang. We isolated 400 Bacillus-like isolates from traditional fermented foods. Selected strains examined on the prevalent characteristic such as extracellular enzyme and antibacterial activities, and their safety probability was confirmed by biogenic amine productivity, hemolytic, and harmful substances and enzyme productivity. We selected the 5 strains by analysis of biogenic amine, antibacterial and B. cereus toxic associated gene. Five selected strains were examined on cell surface hydrophobicity, and bile and acid tolerance, and we selected the SRCM100730 as the final strain. SRCM100730 was confirmed B. amyloliquefaciens by 16S rRNA sequencing, and named the B. amyloloquefaciens SRCM100730 (KCCM11966P). Finally, we manufactured Cheonggukjang using SRCM100730 for confirmation of fermentation properties. Manufactured Cheonggukjang did not contain B. cereus, and showed that ${\gamma}$-PGA and extracellular enzyme activities were superior to commercial Chunggukjang. Amino nitrogen content was 544.02 mg% and 26 free amino acid were detected, and the bitterness-related amino acid content was lower than commercial Cheonggukjang. Especially, the amount of GABA was 3 fold higher than commercial Cheonggukjang. These results suggest that SRCM100730 have high availability in commercial probiotics market and fermented food industry.

• Journal of Global Scholars of Marketing Science
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• v.11
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• pp.147-163
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• 2003

Recently it is necessary that Hotel business introduce Information Technology to enhance competitive advantage and cope with changeable business promptly in management. Thus in an effort of using Information Technology strategically, Many Hotel business tries to install CRM system (Customer Relationship Management). This study tries to analyze the effects on customer performance by installing CRM system if it is in charge of major strategic system, it can get successful customer performance. I hypothesize to resolve the problem, and search preceding study results concerning the elements of CRM Installment and Customer performance. The survey was taken to emplyees in the field of CRM installment in Luxury hotel to test the hypothesis. To summarize the results, first, CRM intallment affects CRM customer performance. in short, systematic feature, management environment, information intention, and technologic element affect it. Through this study, facing the limitation and future study are below. first, additional parameter should be considered though I reviewed the elements affecting CRM customer performance by searching and abstracting preceding studies. Second, There are lack of preceding studies because it has passed only a couple of years since Korean businesses deal with CRM system and there is the limitation to compare this result with others due to few empirical analysisses. Especilly, I can hardly find the preceding study concerning hotel industry but tries to search preceding parameter as to the customer performance of CRM system. Until now, It is needed to continual study its measurement later. I believe that more specific study and precise theoretical test be performed and they deal with current CRM system installment and facing problems in all of the korean hotels.