• Culinary science and hospitality research
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• v.15 no.1
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• pp.191-201
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• 2009

Tipping takes significant part in hospitality industry, especially in hotels and restaurants. According to the recent studies, over US$26.4B were given to the service personnel in the restaurant industry from the customers as tips in 2003 in the US alone. As a result of these developments, tipping has been a legitimate area of academic inquiry in many foreign countries but here in Korea this custom has not drawn much attention due to service charge being placed by the government since 1979. The purpose of this study is to analyse the perception and attitude of tip recipients and compare it with the results of previous studies carried out by Shamir and Parrett. Statistical analyses were carried out to compare the differences of perception between tip recipients and non recipients on the staff role conflict, job satisfaction, pay satisfaction and attitude toward the guests. It is suggested from the finding that the current service charge system needs to be taken into consideration for possible revision or alteration as the management environment and customer needs in the hospitality industry in Korea are changing at an enormous pace. As this study focused on the perception of employees, further study on the perception of customers to tipping is highly recommended.

• Proceedings of the Korean Information Science Society Conference
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• 2005.07a
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• pp.829-831
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• 2005

실시간 시스템이란 시간적인 제한을 가지고 작업 수행 결과의 정확도가 보장되는 시스템으로 경성 실시간 시스템과 연성 실시간 시스템으로 분류된다. 최근 분산 실시간 분야에서 새로운 패러다임으로써 폭넓게 활용되기 시작한 실시간 객체 모델인 TMO는 Kane Kim과 Kopetz에 의해 처음 제안되었다. TMO 모델은 경성 또는 연성 실시간 응용과 병렬 컴퓨팅 응용 프로그램에서 사용 될 수 있으며, 시스템의 기능적인 면과 시간 조건 수행 모두를 명확히 정의할 수 있다. TMO의 네트워크로 구성되는 실시간 분산 환경에서의 실행을 위해 몇 개의 TMO 실행 엔진이 개발 되었는데, 그 중에서 LTMOS라는 리눅스 기반의 연성 실시간 미들웨어 엔진이 한국외대 RTDCS lab.에서 개발되었다. 하지만 LTMOS의 실시간 시스템 수행 중 작업량의 과부하로 인한 deadline 위반이나, 시스템간의 분산 IPC 통신에 있어서 Channel Traffic이 빈번한 경우 실시간 시스템을 유지할 수 없다는 문제점들을 갖고 있다. 이러한 문제점들을 해결하고 조금 더 효율적인 실시간 시스템을 유지하기 위해서, TMO 프로그램의 resource 정보를 담고 있는 ODS(Object Data Store)만을 다른 노드에 있는 자신의 TMO 프로그램 Replica로 이주해서 실시간 로드 밸런싱을 구현하는 기법을 사용하였다. 이에 본 논문에서는 TMO 프로그램들의 deadline 위반 및 Channel Traffic 부하를 감지할 수 있는 Node Monitor와 최적의 노드를 선별할 수 있는 Migration Manager를 새롭게 추가하였고, 쓰레드들의 스케줄러인 WRMT에 이주 작업을 하기 위한 부가적인 기능을 구현하였다. 2D 이미지의 관측점을 줄여 계산량을 대폭 감소시키는 장점을 갖는다.것으로 조사되었으며 40대 이상의 연령층은 점심비용으로 더 많은 지출을 하고 있는 것으로 나타났다. 4) 끼니별 한식에 대한 선호도는 아침식사의 경우가 가장 높았으며, 이는 40대와 50대에서 높게 나타났다. 점심 식사로 가장 선호되는 음식은 중식, 일식이었으며 저녁 식사에서 가장 선호되는 메뉴는 전 연령층에서 일식, 분식류 이었으며, 한식에 대한 선택 정도는 전 연령층에서 매우 낮게 나타났다. 5) 각 연령층에서 선호하는 한식에 대한 조사에서는 된장찌개가 전 연령층에서 가장 높은 선호도를 나타내었고, 김치는 40대 이상의 선호도가 30대보다 높게 나타났으며, 흥미롭게도 30세 이하의 선호도는 30대보다 높게 나타났다. 그 외에도 떡과 죽에 대한 선호도는 전 연령층에서 낮게 조사되었다. 장아찌류의 선호도는 전 연령대에서 낮았으며 특히 30세 이하에서 매우 낮게 조사되었다. 한식의 맛에 대한 만족도 조사에서는 연령이 올라갈수록 한식의 맛에 대한 만족도는 낮아지고 있었으나, 한식의 맛에 대한 만족도가 높을수록 양과 가격에 대한 만족도는 높은 경향을 나타내었다. 전반적으로 한식에 대한 선호도는 식사 때와 식사 목적에 따라 연령대 별로 다르게 나타나고 있으나, 선호도는 성별이나 세대에 관계없이 폭 넓은 선호도를 반영하고 있으며, 이는 대학생들을 대상으로 하는 연구 등에서도 나타난바 같다. 주 5일 근무제의 확산과 초 중 고생들의 토요일 휴무와 더불어 여행과 엔터테인먼트산업은 더욱 더 발전을 거듭하고 있으며, 외식은 여행과 여가 활동의 필수적인 요소로써 그 역할을 일조하고 있다. 이와 같은 여가시간의 증가는 독신자들에게는 좀더 많은 여유시간을 가족을

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.614-620
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• 2018

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

• International Area Studies Review
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• v.21 no.2
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• pp.45-70
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• 2017

Tourist industry has many sensitive issues with climate change and is worthy of study from an aspect that it could provide new opportunities and threats from the low-carbon - green- growth point of view. To study how the change of awareness and attitude of the customers due to climate change affects the tourism demand and tourism choices is very important. Even at present, the effect is ongoing. In this paper, diverse needs and changes of tourists, who are the subjects of tourism activities, have been grasped through the examination of psychological characteristics according to climate change after defining the influencing relations of tourism experience, tourism value, tourism risk factors, satisfaction, and behavioral intention, affected by awareness of climate change and their attitude toward it. Through this, the implications that are necessary for establishing marketing strategies could be provided. The results of this present paper are as follows: First, it was shown that awareness of climate change did not affect tourism risk factors while it had a significant influence on tourism experience and tourism value. Secondly, it was revealed that the Chinese tourists generally influenced more greatly than the Koreans. Thirdly, it was shown that the attitude toward climate change did not affect tourism value while it influenced significantly on tourism experience and tourism risk factors. Fourthly, it was revealed that tourism risk factors did not affect tourism satisfaction while tourism experience and tourism value had a significant influence on tourist satisfaction. Fifthly and last, it was shown that tourism experience, tourism value, and tourism risk factors did not influence behavioral intention respectively.

• Journal of Intelligence and Information Systems
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• v.27 no.3
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• pp.1-27
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• 2021

The entire tourism industry is being hit hard by the COVID-19 as a global pandemic. Accommodation sharing services such as Airbnb, which have recently expanded due to the spread of the sharing economy, are particularly affected by the pandemic because transactions are made based on trust and communication between consumer and supplier. As the pandemic situation changes individuals' perceptions and behavior of travel, strategies for the recovery of the tourism industry have been discussed. However, since most studies present macro strategies in terms of traditional lodging providers and the government, there is a significant lack of discussion on differentiated pandemic response strategies considering the peculiarity of the sharing economy centered on peer-to-peer transactions. This study discusses the marketing strategy for individual hosts of Airbnb during COVID-19. We empirically analyze the effect of changes in listing descriptions posted by the Airbnb hosts on listing performance after COVID-19 was outbroken. We extract nine aspects described in the listing descriptions using the Attention-Based Aspect Extraction model, which is a deep learning-based aspect extraction method. We model the effect of aspect changes on listing performance after the COVID-19 by observing the frequency of each aspect appeared in the text. In addition, we compare those effects across the types of Airbnb listing. Through this, this study presents an idea for a pandemic crisis response strategy that individual service providers of accommodation sharing services can take depending on the listing type.

• The Korean Journal of Franchise Management
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• v.1 no.1
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• pp.19-42
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• 2010

Since circulation market whole surface opening, traditional market is real condition that is looked away more gradually to consumer as reasons of international retail firms and domestic enterprise firms to enter distribution industry, internet mail order rapid increase by information-oriented society, the pursuit of upgradation and normalization by elevation of income level and consumption pattern change that consideration convenience with young consumers as the central figure. Therefore, the purpose of this study is to analyze stagnation cause of traditional market and problem within a change of new distribution environment, and to develop new approaches for dealing with domestic traditional market relationship prompting competition through activation example analysis of foreign traditional market and domestic traditional market. The result of the study indicated that there are a lot of cases that are begun by a few's merchant with leadership that has been will which is strong in activation in beginning in market's occasion that succeed in activation. In particular, software side such as operational efficiency or marketing expertise strengthening of management is that effect is high relatively than hardware side market activation. Also essential to the settlement of credit transactions using credit cards is important for expanding the effort, for the expansion of credit card merchant credit card advantage and raise awareness among traders about the expected effects is needed. Though these study finding submits plan that create market ecosystem so that many consumers may become place that could visit naturally and create pleasure and convenience, and time, monetary, psychological value of shopping to traditional market, there is sense.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.5
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• pp.169-175
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• 2023

This paper analyzes museum-related big data using museums and gamification using social media big data, identifies and compares the perceptions of visitors mentioned in social media, and presents ways to use gamification. Based on the collected data, this paper aims to provide data by comparing and analyzing the perception of visitors to the museum and visitors to the museum using gamification. This paper investigates the perception of visitors through social media analysis using TEXTOM, a social media analysis tool, to identify differences in perception. As a result of the analysis, it was found that compared to museums that were previously viewed in the form of exhibitions, they felt fun and interest in visiting museums using geikipication. In addition, based on the analysis results of keywords and related keywords, the perception, motivation, and type of viewing of the museum of the National Museum of Korea and the Independence Hall of Korea were confirmed. In addition, it can be seen that the sense of achievement of visitors who visited the museum using gamification is higher than that of the existing museum. It is believed that by developing and activating game-related content in future museum visits, many visitors will be able to increase their interest in the museum and feel fun and interested. The results of the study are believed to be meaningful as basic data to grasp the overall perception of visitors to the museum, and based on this, it is expected that visitors will be able to see and experience the museum in various ways.

• Food Science and Preservation
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• v.30 no.6
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• pp.983-990
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• 2023

This study was conducted to develop a preservation technology that can induce changes in physicochemical properties to effectively utilize of persimmon leaves. The application effects of steaming or freezing technique were investigated. Astringent persimmon leaves were steam-blanched (100℃, 30 sec) or frozen (-20℃, 15 d), followed by hot-air drying (50℃). The physicochemical properties of the extract obtained by hot-water leaching from the dried leaves were compared. The extract of leaves dried without pretreatment was used as a control. L* value was higher in steamed than in control and frozen. a* value was highest in the control. The browning index was higher in the frozen and lower in the steamed than in the control. Soluble solids were the highest in the steamed and the lowest in the frozen. Sucrose content was relatively high in the steamed, and the glucose and fructose contents were relatively high in the frozen. Total polyphenol content and DPPH radical scavenging activity were higher in steamed and lower in frozen than in control. Thus, it was confirmed that steam or freeze pretreatment after harvesting persimmon leaves affects the extraction yield, color, antioxidant capacity and component changes of dried persimmon leaves. Unlike steaming, freezing pretreatment showed the effect of promoting decomposition and browning reactions, and it is considered useful when such an effect is needed.

• Journal of Service Research and Studies
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• v.14 no.3
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• pp.188-205
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• 2024

The food truck business, which involves selling various types of food from mobile vehicles, has gained significant popularity in urban centers and at events. These food trucks have rapidly expanded due to their relatively low initial investment and high flexibility, attracting customers with unique menus and personalized services. However, as competition increases, the need to manage service quality to boost customer satisfaction and encourage repeat visits has become more critical. Despite this growing importance, there has been limited empirical research on the topic. This study aims to analyze customer experiences with food truck services to gain strategic insights for improving service quality. By applying structural topic modeling to customer review data, the study identified 50 key topics. The process included a comprehensive evaluation of model diagnostics and interpretability to determine the optimal number of topics, ultimately selecting the most relevant ones related to service experiences. The impact of these identified topics on overall customer satisfaction was empirically tested using regression analysis. The results showed that aspects such as "Food Taste," "Friendly Staff," and "Positive Emotion" had a positive influence on customer satisfaction, whereas "Delayed Service," "Negative Emotion," and "Beverage Service" had a negative impact. Based on this analysis, the study proposes concrete methods for food truck operators to systematically analyze customer feedback and use it to drive service improvements and innovation. This research highlights the importance of data-driven decision-making in small business environments like food trucks and contributes to expanding the application of topic modeling in the service industry.

• Food Engineering Progress
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• v.14 no.1
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• pp.1-6
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• 2010

Fruit wine from Acanthopanax sessiliflorus(A. sessiliflorus) including many pharmacological components was manufactured and its functional properties were investigated. The fruit part of A. sessiliflorus contained 75.74${\pm}$0.49%(w/w) moisture, 12.51${\pm}$1.23%(w/w) crude protein, 4.20${\pm}$0.51.%(w/w) crude fat and 5.21${\pm}$1.64%(w/w) crude ash. Minerals of fruit were potassium(12.94${\pm}$0.08 mg/g), calcium(1.53${\pm}$0.06 mg/g) and magnesium(1.12${\pm}$0.05 mg/g). Initial soluble solid and fermentation temperature were 24-30$^{\circ}$Brix and 20${^{\circ}C}$ for manufacturing fruit wine from A. sessiliflorus. When initial soluble solid of a must was adjusted to more than 30$^{\circ}$Brix, ethanol production was suppressed slightly. The polyphenol content of the fruit wine fermented at 20${^{\circ}C}$(125.24${\pm}$1.86 mg/mL) was higher than those at 25${^{\circ}C}$(99.69${\pm}$2.11 mg/mL) and 30${^{\circ}C}$(95.55${\pm}$1.54 mg/mL). Electron donating activities of wines fermented at 20, 25 and 30${^{\circ}C}$ were 85.9${\pm}$2.3, 55.7${\pm}$2.5 and 55.2${\pm}$3.4%, respectively. The content of eleutheroside B increased up to 146.58${\pm}$4.10 $\mu$g/mL during fermentation. There was no significant effect of fermentation temperature on eleutheroside B content. The fruit part of A. sessiliflorus can be used as a valuable resource for development of nutraceutical foods.