• Journal of Convergence for Information Technology
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• v.11 no.6
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• pp.107-112
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• 2021

This study aims to analyze a cafe built by reflecting the characteristics of Jeju among the cafes in Jeju. This is to provide practical help to prospective prep entrepreneurs who want to start a cafe in Jeju. The cafe reflecting the characteristics of Jeju maintains its own competitiveness and constant interest of tourists by securing differentiation and uniqueness. In addition, by looking at the characteristics of Jeju applied to cafe architecture, the academic foundation for understanding the Jeju and applicable characteristics of Jeju were summarized. The study was conducted in parallel with literature analysis and on-site analysis, and as a result, the following contents were found. First, it is a reflection of Jeju's phenomenal materiality. Second, it is a reflection of Jeju's interpretive everyday life. Third, it is a reflection of Jeju's materiality time. In this regard, if prep entrepreneurs start a cafe that reflects the characteristics of Jeju, they can create a cafe with very specific characteristics if they integrate the three characteristics above.

• Journal of the Economic Geographical Society of Korea
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• v.25 no.1
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• pp.131-146
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• 2022

The purpose of this study is to examine the locational characteristics of cafes in Jeju Island and the changes. For the purpose, we identify the spatial distribution patterns of openings and closings by period from the first opening of cafes in Jeju Island to the present. In particular, we analyze the spatial distribution characteristics found in the locations of cafes that have been opened and closed after the outbreak of COVID-19, in which new stores have significantly increased. In addition, we identify the regional attributes and the influence of online that have affected the distribution of currently open cafes and cafes that have opened or closed during the COVID-19 outbreak. As a result of empirical analysis, Jeju Island is a tourist destination and island region with the characteristics of determining major destinations through information search, showing a different distribution form from the location of cafes in inland cities. In particular, as a result of frequency analysis by extracting keyword search volume for cafes in Jeju Island, online accessibility such as information search for new areas and places in Jeju Island has become more diversified and expanded after COVID-19. In addition, as a result of calculating the distance to cafes by road size, the relationship between physical location and road accessibility, which has traditionally been an important factor, was relatively low. This study is meaningful in that it revealed the distribution patterns and characteristics of cafe locations in Jeju Island by reflecting the influence of online and offline.

• Journal of the Korea Convergence Society
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• v.10 no.1
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• pp.123-132
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• 2019

As the rapid pace of modern society, people's daily life is becoming tenser and busier. We need a place to relax and to release our pressure. Coffee shops therefor become one of our best choice. With the strengthening of the expansion of the localized Starbucks coffee shop, it becomes extremely urgent for other coffee shops to enhance the space environment design to become outstanding in the coffee shop market. This paper researches and compares the indoor environment design of Starbucks coffee shops in four cities in China, namely Shanghai, Suzhou, Shenzhen and Beijing and four cities in Korea, namely Busan, Seoul, Seoul and Jeju. By comparing the design characteristics and the style of the interior environment of Korea-China coffee shops, we analyze the various elements of space design and summarize the differences in the environmental design of Korea-China Starbucks coffee shops. Moreover, we propose the strategic direction for the future design and the future development of coffee shops. The survey results show that the indoor environment design of Starbucks coffee brand mainly highlights the regional cultural characteristics. Starbucks shops utilize the fashion culture elements based on the local economic and cultural characteristics, aiming at creating a characteristic coffee brand culture and promoting the vigorous development of the coffee market.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.419-424
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• 2015

The objective of this study was to investigate the physicochemical and antioxidant properties of a variety of commonly consumed commercial green tea. Green tea samples with the same commercial name produced at different regions were analyzed. High-grade tea samples showed higher values of lightness (L) and greenness (-a). Additionally, compared to other varieties of teas, high-grade tea samples showed higher levels of catechin, gallocatechin gallate (GCg), epicatechin gallate (ECg), theanine, and methylxanthines and a lower level of epigallocatechin (EGC). The antioxidant activity of green tea was also investigated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical assays. High-grade teas were observed to have higher antioxidant activities. The results of this study indicate that the catechin content, such as EGCg, GCg, and ECg levels, was found to positively influence the total antioxidant activity of green tea.

• The Korean Journal of Franchise Management
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• v.10 no.1
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• pp.33-42
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• 2019

Purpose - Since the number of cafés operated by using cultural marketing in Jeju Special Self-Governing Province is increasing, this study emphasizes the necessity of cultural marketing, which is a different strategy of specialty coffee shops, focusing on Jeju Island. The purpose of this study is to investigate the effect of positive effects of service quality and brand image on customer satisfaction through cultural marketing. Research design, data, and methodology - It emphasizes the necessity of cultural marketing of specialty coffee shops, and how the positive effects of service quality and brand image brought through cultural promotion, culture support, cultural support, cultural enterprise influence customer satisfaction. The results of this study are as follows. In order to verify the research hypothesis of this study, Jeju residents who have experience using cultural marketing conducted in coffee shops in Jeju Island are targeted. The cafe in Jeju area, which runs from April 4 to April 14, 2018. A total of 110 copies of the questionnaire were distributed, and the final 100 copies were used as final empirical analysis data. Result - The results of the study are as follows. First, promotion and culture business activities have positive influence on brand image. Second, production and cultural business activities had positive effects. Third, brand image has a positive effect on customer satisfaction. Fourth, service quality has a positive effect on customer satisfaction. Conclusions - The implications of this study are following as: First, if you want to grow into a cultural enterprise in the province by enhancing your brand image, you need to prioritize cultural direction and business direction for cultural companies among sub-factors of cultural marketing. Second, it is necessary to improve the customer satisfaction through the improvement of the brand image considering the composition of the stores in the city, the facilities and the atmosphere, and the consumer tendency such as product and customer age.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.5
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• pp.317-324
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• 2021

This study deals with keywords from social media on domestic portal sites related to COVID-19, which is spreading widely. The data were collected between January 20 and August 15, 2020, and were divided into three stages. The precursor period is before COVID-19 started spreading widely between January 20 and February 17, the serious period denotes the spread in Daegu between February 18 and April 20, and the stable period is the decrease in numbers of confirmed infections up to August 15. The top 50 words were extracted and clustered based on TF-IDF. As a result of the analysis, the precursor period keywords corresponded to congestion of the Situation. The frequent keywords in the serious period were Nation and Infection Route, along with instability surrounding the Treatment of COVID-19. The most common keywords in all periods were infection, mask, person, occurrence, confirmation, and information. People's emotions are becoming more positive as time goes by. Cafes and blogs share text containing writers' thoughts and subjectivity via the internet, so they are the main information-sharing spaces in the non-face-to-face era caused by COVID-19. However, since selectivity and randomness in information delivery exists, a critical view of the information produced on social media is necessary.

• Korean Journal of Clinical Laboratory Science
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• v.52 no.4
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• pp.398-407
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• 2020

The inhibitory effect on α-glucosidase, a marker of postprandial hyperglycemia, and angiotensinconverting enzyme (ACE), a marker of hypertension, was analyzed using non-fermented green tea and three different types of fermented tea, which are popular beverages in modern life. Green tea was mixed with trace amounts of vanadate (50 ㎍/mL), which has insulin-mimetic effects, to investigate the synergistic effect of vanadate on the inhibition of α-glucosidase. The concentration of epigallocatechin gallate (EGCG) and caffeine was also checked. The extracts of green tea and fermented teas showed clear inhibition on α-glucosidase, which caused a decrease in the postprandial glucose levels. The inhibitory effect was most prominent in the 20% fermented tea. Trace amounts of vanadate (50 ㎍/mL)-mixed green tea extract had twice the inhibitory effect on α-glucosidase than the pure tea extract. All teas showed inhibitory effects on ACE. Among those, the effect was most prominent in green tea, which had higher concentrations of EGCG. In contrast, the postprandial glucose-lowering effect and ACE inhibition of the fermented teas, which have a lower level of EGCG, was attributed to some other different functional substances.

• Food Science and Preservation
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• v.13 no.4
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• pp.421-426
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• 2006

Preservation stability of the extract from dried green tea produced in Jeju, extracted at $55^{\circ}C$ for 15 min and bottled in PET container after filtration and then settled at $4^{\circ}C$, indoor at room temperature and outdoor, respectively, was estimated. Color L-value was almost constant but color of the extract became darkened during storage, especially in indoor storage. Main catechins of green tea extract were (-)-epigallocatechin, (-)-epigallocatechin gallate, epicatechin, (+)-catechin, epicatechin gallate in order, and the content of epigallocatechin was 53.8%. Nevertheless total catechin content was not changed in cold storage, and $4.7\sim10%$ of total catechins were reduced in outdoor or indoor storage after 14 weeks. Caffeine content were increased but total polyphenols were not changed largely during storage. Election donating abilities (EDA) showed more than 60% without influence of storage conditions and periods. Nitrite scavenging abilities (NSA) showed more than 90% at pH 1.2, but those were decreased gradually as pH increased, and then disappeared at pH 6.0. Color, polyphenols, antioxidant activities of extract were not so changed for more than 3 months. Microbial growth was not shown during same periods, due to heat treatment of the extracts at $95^{\circ}C$ for 10 min.