• Food Science and Industry
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• v.52 no.3
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• pp.272-286
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• 2019

Cheesemaking is believed to have been first practiced in prehistoric times, about 9,500 years ago, in the area around the Fertile Crescent of Mesopotamia and they left legacy in the name of cheese. Father Chi Chong-Hwan(Didier Serstevens) started for his provost in Imsil Catholic church in 1964. In 1968, cheese was first produced Camembert in Korea by Father Chi Chong-hwan, and then made Mozzarella in 1970, Cheddar in 1972. Father Chi lay the foundation of a cheese industry in Korea. The processed cheese market was highly grown after putting on the market of sliced cheese in the late 1980s, and the various products that complied with wellbeing trends such as organic and high functional cheese produced in the 2000s. The natural cheese opens up a new domestic market after producing Camembert and Brie cheese in the end of 2004. At present, major trends in cheese are authenticity, bold flavor, snack sophistication and tradition. Mozzarella, Parmesan, Cheddar, Provolone, Feta cheese still top in foodservice. In Korea, production of natural cheese is decreasing by the influence of the imported cheese. Production of processed cheese is increasing and total consumption of cheese is also increasing year by year.

• Proceedings of the Korea Contents Association Conference
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• 2007.11a
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• pp.680-684
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• 2007

In Korea the musical was granted very close an art however recently it is rapidly take the position a new trend of the mass culture industry with some of promoted lifestyle due to increased income and with spreading consumer culture of well-being. This study is to consider the musical as a way of OMSU to observe how to produce the musical the with the original one that recorded as the best animation program with highly broadcasting rate as it is broadcasted on TV. It is belongs to a category of musical or a performance, has a good feature of children's program with arranging the broadcasting. Through this study, developing performance art to OSMU, it wishes to utilize people that produce the performance applying the contents of animations and cartoons, to make value added This study is for presenting an effective way of OSMU, with studying and researching the production process of the musical . The original source the cartoon and animation is transferred to a musical with a technical feature of digital audio-visual, with characterizing to an attractive musical characters from the original characters, and with humorize twisted story structure based on the basic storyline.

• The Journal of the Korea Contents Association
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• v.8 no.1
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• pp.377-385
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• 2008

Nowadays, the demand of functional white milk has been augmented because of the widespread well-being popularity. Especially, in case of white milk, there are brisk efforts In segmentation of the functional product, in an effort to break through the limitation of creating new demands out of fixed demands and school meal service. The companies are also looking for the solution in the development of functional white milk in that they have no other way to increase the customers' demand, but the differentiation of the product, since the companies consider that content of white milks are exactly the same that there is no need to compete. Following this, the package design availed of the development of functional milk and took important charge of conveying and emphasizing the product's functional special quality and information to customers. Consequently, in this research, we will going to look at more desirable design differentiation strategy of functional milk by examining the basics of functional milk and by analysing the functional characteristic of current products and the expression strategy of package design.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.35 no.5
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• pp.469-477
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• 2011

Nowadays, environmentally friendly technology is attracting considerable attention because of environmental pollution and the increasing price of raw materials. Korea has a high level of dependence on exports, and therefore it has stressed the development of environmentally friendly technologies. Bicycle manufacturing industry has a bright future because bicycles do not use fossil fuels, and cycling is good for one's health. We develop a management system for the effective development of next-generation environmentally friendly technology for bicycles. The goal is to promote the bicycle industry in Korea while keeping the product in the low to medium price range.

• Science of Emotion and Sensibility
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• v.13 no.1
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• pp.11-20
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• 2010

According to diversity of life style, introduction of well-being trend and increase of demand based on the IT-convergence, Recently "smart clothing" study has been diversified on user applications such as entertainment, healthcare, business and sports. And the smart clothing's market has been progressed in diverse aspects. But, study of smart clothing based on consumer aspect and market diversification is insufficient. The purpose of this study is to identify consumer's needs on smart clothing and to suggest directions for development of smart clothing based on their lifestyle that focused on digital and fashion lifestyle that be closely connected with smart clothing product development. This study is focused on the ages of 20-30 who are considered to be high demand consumers on the smart clothing market. As a result of study, life style based on clothing and digital is categorized 3 types as trend-pursuit style, sensual information-pursuit style and practical function-pursuit style. we suggested direction for development of smart clothing based on consumer's needs of the smart clothing according to the customer's lifestyle types.

• Vending industry
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• v.10 no.1
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• pp.66-68
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• 2010

자동판매기 시장의 부진은 사업 아이템에 대한 심각한 고민을 수반하기 마련이다. 정통 자판기가 부진을 보이는 상황에서 그래도 유관아이템을 찾아 사업 다각화를 꾀해가는 것도 난세를 생존해 가는 비결이다. 이런 측면에서 최근 식품영업용기기에 대한 관심이 높아지고 있다, 식품영업용기기란 자동판매기처럼 완전자동은 아니지만 반자동형태로 기계를 통해 사람이 조리 식품을 만들어주는 기계이다. 기계를 통해 간편하게 만들 수 있다는 측면에서는 자판기 시스템에 해당된다고 할 수 있고, 사람이 재료를 넣고 반자동으로 이용한다는 점에서 자판기와 차이가 있다. 예를 들어 슬러시, 소프트아이스크림기, 팝콘자동기, 솜사탕제조기, 와플기기, 뻥튀기기기 등의 품목을 들 수 있다. 이들 아이템은 자판기에 비해 상대적으로 적은 비용을 투자해 '샵 인 샵' 형태로 영업을 진행하며 수익을 강화할 수 있다는 장점이 있다. 최근 자판기 시장은 부진한 반면 상대적으로 식품영업용기기 시장이 늘고 있다는 사실은 주목해야 할 부분이다. 반자동이라고 해도투자부담이 낮고, 실용적인 아이템에 대한 가치가 상승하고 있는 것이다. 일반식품자판기 분야를 놓고 보면 식품영업용기기기가 경쟁자이자 상호 공생의 관계에 있다 할 수 있다. 일반식품자판기의 상품화 방향에 있어 식품영업용기기의 실용적인 장점은 취하고, 반자동의 한계를 보완한다면 시장성이 지금보다는 좋아 질 수 있을 것이다. 이런 점에서 볼 때 식품영업용기기 시장 추이에도 관심을 가져야 한다. 그런데 식품영업용기기도 주기적인 트렌드에 의해 인기를 끄는 제품이 달라진다. 지난해에는 와플기와 팝콘자동기가 인기를 끌었었다. 와플기는 간단하게 간식거리를 만들어 제공할 수 있다는 점에서 '샵 인 샵' 아이템으로 인기를 모았다. 이러한 동향 탓에 와플기의 시장경쟁도 치열해 지고, 좀 더 새로운 제품에 대한 니즈 역시 커지고 있다. 이번에 소개할 다원푸드의 웰빙 찰보리 와플기는 기존 와플기와는 재료와 방식에 있어 완전 차별화를 한 제품이다. 건강지향의 니즈에 맞게 찰보리를 재료로 했고, 와플형태도 스틱방식으로 마든 제품도 있어 먹기에도 편하게 했다. 과연 이 찰보리 와플기가 와플시장의 새로운 돌풍을 일으킬 수 있을까?

• The Korean Journal of Franchise Management
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• v.5 no.2
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• pp.51-67
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• 2014

Looking at the case of countries or companies, the success and failure can be found a certain repetitive 'Pattern'. In this paper, global franchise company factors determine the success or failure of the Burger King on the market dynamism perspective, and looked to discuss its implications. The success or failure of a company in a country like pattern of the growth and erosion and stagnation and decline, and the pursuit of sustainable growth through relentless improvement reactivated. Burger King has more to strengthen brand equity oriented by the world's best restaurant through the development of aggressive marketing activities in the global market to regain its former glory.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.121-135
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• 2009

The pattern of liquor consumers started to change as the well-being trend and great interest in health have risen for the last few years. In particular, consumption of wine is gradually increasing with the findings revealing that drinking proper amount of wine is good for preventing various adult diseases such as sclerosis of the arteries, heart disease and aging. Accordingly, this study aims at understanding the importance of wine buyers' choice attributes when buying and drinking wine in order to contribute to satisfying customers, popularizing wine and expanding its base. From December 1 to 31 in 2008, it made a survey on natives and weekly settled population living in Seoul area who had bought wine at a wine retail shop with literature and positive researches. It made an application of SPSS 12.0 to analyze the importance of wine buyers' choice attribution based on the demographical characteristics and use behavior with such analysis methods as the frequency analysis, the factor analysis, the reliability test, ANOVA and multiple regression. The results are summarized as follows. First, it showed that there are significant differences between buying and drinking wine by producing countries, buying places, prices, companions except for the number of drinking times, drinking places, and information sources. Second, it showed that wine buyers' choice attributes such as brand characteristics and effects on health have a positive effect on customer satisfaction.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.41-50
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• 2014

The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.

• Journal of Science of Art and Design
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• v.9
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• pp.5-24
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• 2006

Human hunted and picked to survive and a vessel was made naturally to store something being hunted and picket, which was a great invention. In modern times, society changed and development of science gave us convenience in making a vessel and various kinds of store instruments which was made of pure natural material, of new stuff, such as plastic and iron. but human became to be inclined to regress into nature because of problems of environment. We can say that the representative trend is well-being, after all this is a symptom to return to life being persued by predecessors before the science civilization was developed. Ancestors have lived with nature, adapted themselves to it. For examples they have built the house which became to be a part of nature and just like it, and studied a method of storing food to eat for four seasons, then displayed a storagehouse and storage containers everywhere of the house. Now Korean has the custody of kimchi in refrigerator at every house, but our forefathers controled a timing to eat food with studying a method of storage to put to use nature. With hot wind of well-being, Korean food is becoming to be globalized, according to this, concern about the wisdom of progenitors is growing more and more. It's an example that the world shows concern seriously about the pottery, which have stored kimchi for a long time fleshly, in globalization of kimchi. This study have three purposes, the first. checking documents about the development history of pottery which is a kind of ceramic, and then the second, through an scientific experiment, with studying characteristic of pottery being built by the wisdom of ancestors, informing the merit of pottery and necessity to the world, and futhermore, the third, working up the development of close environmental vessels putting to use the characteristic of pottery.