• Journal of Distribution Science
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• v.4 no.1
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• pp.141-160
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• 2006

The esthetic center skips over the dimension of simply theoretical knowledge by the specialization, segmentation, and gentrification and the importance of the technical education which introduced into the spot experienceis raising its head. And the esthetic center's importance which copes with the environment changing actively is being cognized. The franchisee system of esthetic shows that while the domestic market is opened, the appearance of foreign famous brand-centered is increasing rapidly. According to this kind of trend, every kind of mediums will not stop the classified ad of franchisee and it will be recognized as the promising sector. Especially, the situation of franchisee is that franchisors and franchisees in the limited relationship and just plan the growth, so the success possibly can be very high. The diffusion of franchisee system and the study about the franchisee are developed on the diverse view points. But still now, the study is just formed from the enterprise's success and the franchisors view point, the study about the franchisees dimension is very small. But it is also very important to exam the decision factors of franchisees success because the franchisors result of franchisee system will come out with franchisee performance totally. In this paper, it will actually proof if the decisive factors that exert influence on the franchisee performance in the franchisee dimension, exert influence on the franchisee performance in substance; and exam what kind of relationship the franchisee performance have with the franchisors and recontract intention. According to this, we can draw out the rest decision factors of improving the franchisee performance, and also show the strategic implication of franchisee efficient marketing.

• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.1
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• pp.65-77
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• 2009

This study conducted a comparative analysis between Koreans and foreigners on how they feel of the 'Oreum' so that the data could be used to conserve and utilize 'Oreum' as a brand of Jeju, which is one of the natural and original sceneries of the island along with Halla Mountain. Four aerial photo slides were selected to be assessed among 18 overlooked views of 'Oreums' through quasi-preliminary and preliminary surveys. The assessment group was divided into native and foreigner groups. Image and preference were measured based on 7 step categorization on 26 adjectives, and factor analysis was implemented. The selected factors from factor analysis reflected that calmness was recognized as common image identification variable to natives and foreigners. However, foreigners choose 'dynamics', 'peculiarity' and 'grandeur' in order to explain the image while Koreans selected words in the order of 'attractiveness', 'grandeur', 'dynamics' and 'peculiarity'. This means Koreans identify the image of 'Oreum' as absolute beauty while foreigners see the dynamics and relative peculiarity as its attractive point. As a result of factor score, preference and multiple regression analysis, Koreans selected 'calmness', 'attractiveness' and 'dynamics' as important variables to explain preference. On the other hand, foreigners choose 'dynamics' and 'calmness' as well as 'evenness', 'peculiarity' and 'simplicity'. This represents that foreigners are highly influenced by the structural peculiarity and simplicity on the image preference.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.1-17
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• 2012

This study was planned for an empirical review of foodservice operation in expressway rest areas for a menu strategy targeting staff and customers. The results were as follows. Main foodservice category included 10-30 items of Korean dishes. The needs for having branded foodservice menu in rest areas were high in fusion/fast foods, snack/ready-made and beverages. Employment of professional cooks in rest areas was low (10-30%), and the most important factor was 'taste' when cooking Korean foods. Foreigners preferred fusion/fast foods and snack/ready-made foods to Korean food, beverages and Japanese/Chinese foods, and most of the foreigners ordered food with 'no question'(55.5%) or 'some questions'(34.8%). Rest area staff prepared some photos/pictures of foods (80-100%) for menu comprehension, but the accuracy of menu transcription was very low. Customers used a rest area once or twice, stayed for 10-20 min(43.6%)/20-30 min(38.6%), visited by car(77.7%) to relax and use toilets(61.6%) on average. Favorite food and snacks were Korean(32.7%) and ready made/snacks(33.0%), and they spent 5,000-10,000 won(51.3%), 3,000-5,000 won(25.8%) on them. Customer satisfaction with rest areas was 'average' regardless of gender, age, education levels and jobs. With this analysis, we should prepare an efficient menu strategy for customer satisfaction and plans for analyzing problems along with alternatives.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.7 no.2
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• pp.177-187
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• 2012

Franchising has long been an effective form of distribution that is used primarily by manufacturers whose product lines are especially suited exclusive or highly selective distribution. By IFA(International Franchise Association), franchising is defined as a continuing relationship in which the franchisor provides a licensed privilege to do business, plus assistance in organizing, training, merchandising, and management in return for a consideration from the franchisee. Thus franchising is a method for the owner(franchisor) of product, service, or method to obtain retail or wholesale distribution through licensed, affiliated dealers(franchisees). With rapid increase of franchising industry globally, franchising industry is very rapidly increasing especially in the sector of outdoor restaurant industry in Korea. But there are many problems to be settled for promoting this industry. For example, the industry is too much lean outdoor restaurant industry. With franchisors' short history and lack of management capacity, shortage of distribution infrastructure, smaller size of franchising system, and low trust between franchisor and franchisee, and so on, the industry has many barriers to overcome for promoting it. Here we are suggesting that taxation benefaction, monetary support for the starting franchisee, establishment of fair trade principle, promoting information system and professional human resource should be needed.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.234-246
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• 2015

When the Information age led by media comes, The literature yielded its prominence to visual media, and the Korean literature also faced a crisis, prompted by decreased demand for it. In this reality, literature festivals which have increased rapidly since 1995 and currently number at least 110, when the local government system was launched, played an important role in promoting literature to the society. This thesis has selected Manhae Festival, one of the most vibrant and successful, as the case study to analyze its present status and accomplishments to derive ways for improvement which can be used to promote policies on literature. Manhae Festival which celebrates Manhae Han Yongun, a poet and an independence activist, also became one of the top literature festivals through Manhae Grand Awards and various cultural, art and academic events, despite being held in Inje County, Gangwon Province, a remote location. Based on this study, in the near future, Manhae Village, as a complex cultural venue, as a If we can make the place into complex cultural space and with additional policy support by gaining political supports like designation as Slowcity and special zone of culture and tourism, and pursuing glocalization by making Manhae into a star brand, Manhae Festival will cement its current position as a successful literary festival. It has very meaningful since most of literature festivals operate in small scale. Now, we need to develop literature festivals into local ones by attracting larger popularity. Meanwhile, a more comprehensive study, in the future, is needed with special emphasis on successful literary policies and their precedents in other countries.

• Korean Journal of Applied Biomechanics
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• v.19 no.1
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• pp.149-157
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• 2009

The purpose of this project was to determine biomechanical differences between Type A(Korean brand) and Type B(world top brand) badminton shoes and to make recommendations to improve the fit and function of Type A badminton shoes. Measurements of shoe shape and dimensions, foot movement within the shoe, cushioning of ground reaction forces, in-shoe pressure and outsole traction were performed. In addition, subjective feedback of the fit and function of the shoes was quantified for 17 recreational badminton players. Type A shoe had a much higher heel and shallower heel cup, so the heel was not secured well in the shoe and the ankle joint was higher off the ground. Foot slippage was up to 40% greater in Type A shoe than Type B shoe. Impact forces and peak pressures under the foot were generally higher with Type A shoe compared to Type B shoe. The flexion axis of Type A shoe occurred in the midfoot, not at the ball of the foot like Type B shoe, where you would want the shoe flexion to occur. In summary, there are several characteristics where A Type shoe and B Type differ. Therefore, a few recommendations are provided to help improve the fit and function of A Type shoe.