• Culinary science and hospitality research
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• v.10 no.2
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• pp.59-71
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• 2004

This study .is about marketing of menu-delivery-web site through internet which is getting bigger in working-together-couples. The purpose of this study is suggesting the way which can make internet marketing to activate by means of analysing of a certain enterprise's homepage with marketing mix method. We draw the findings which is seperated by goods, price, promotion, distribution, other service according to marketing constituents. As a result of research, it was found that each company has given much more weight on some part in internet marketing's field of activity. In general, they put an empasis on activity of goods and promotion. On the other hands they didn't consider prices and delivery to be important compared with other parts. In a field of price, menu-site just announced price but in further advance, it had better offer and compare two price level when customer used menu-delivery-web site or not. And that site needed to promote and to be advertised what customer who just think using web site was expensive have benefit in the price. One of the most important things about internet-marketing was that fast and exact feedback and community made each enterprise to be able to help to communicate with customer. For these strategy to execute effectively, first company's name should be known well and goods and service the company had should be well advertised. But first of all, differentiated strategy should precede through consistency of taste and quality, consistant information update as a internet-company and sincere homepage management.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.176-187
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• 2008

The purpose of this study was to suggest a moving-forward solution to the menu development of traditional foods from the analyses results, by surveying 180 college students with food majors in order to identify what effects the acceptability of traditional foods bring to menu development and their correlations. As the result showed, the acceptability of Korean traditional foods was lowering generally due to the popularity of light meals like fast food. Nevertheless, college students with majors of foodservice, cooking and foods than the students with other majors chose one-dish meals and the kinds of soup and pot stews as a favorite food more in terms of curiosity and taste, by which they were implied to have been positioned as popular foods as such. Accordingly, in order to raise the acceptability of traditional foods among other students more when the college students with food majors get related jobs in future, the development of related curricula mainly focused on simplification and standardization in menu combination is more weighted than anything else.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.1-17
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• 2002

This is the study about the efficient operation management of family restaurant employee. This study focus on the establishment and proposal of the efficient management plan of family restaurant industry's worker by the result which was analyzed statistically. In the side of employee's management, It will have to try to become accomplished a policy of public welfare possible to understand and the both direction communication that it will be able to understand with each other to understand. Also the possibility of incentive in order to be, must endeavor as continuation of the holiday duration when is not the money compensation which is simple even from compensation dimension, the holiday system which is various. In the side of employee's development training as providing the chance possibility of ability development there is a possibility where a satisfaction the business enterprise of family restaurant industry's worker will lead and occupation it will feel and the continuous training against the field which the oneself inside the store is keeping it leads and the knowledge. In the conclusion, the study of the human resources and the efficient human resources who is the possibility the manager and worker for being satisfactory should be go on.

• Korean Journal of Community Nutrition
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• v.15 no.5
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• pp.687-693
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• 2010

This study investigated difference of general eating habit and eating-out behavior between men and women of university students in Gyonggi area. The survey was conducted from 1 March to 1 April 2010, in Gyeonggi area. Self-administered questionnaires were collected from 250 students in Gyeonggi area. The research results show, first of all, that they eat twice a day, and they usually do not eat breakfast. The main reason why they do not eat breakfast is that they do not have enough time to eat. Between men and women, there is significant difference in eating amount and eating speed at 0.001 levels. Men's problems of eating behavior are irregular meal time and speed of eating time, and in case of women, they do not have a meal regularly and overeat at one time. Second, they usually eat out for a meal and gather with friends once to three times a week. Also, the lunch set-menu promotion is the most preferred one. Third, when men choose a restaurant, they consider in order of taste, convenience, amount, and service; women consider in order of atmosphere, taste, convenience, and service. Taste is the most important for men; atmosphere is the most important consideration for women. Taste (at 0.01 levels), sanitation (at 0.05 levels), and atmosphere (at 0.001 levels) are significantly different between men and women in choosing restaurant.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.412-420
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• 2017

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.465-472
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• 2016

The purpose of this study was to provide basic data for development of vinegar-based sauce and menu for foodservice institution and restaurant. To accomplish this, importance-performance analysis (IPA) was adopted as the major research method by analyzing the overall perception and characteristics of purchasing of vinegar-based sauce. A significant difference was detected in all items except package design for importance and satisfaction (p<0.01). Highest importance and satisfaction were determined for taste and convenience, respectively. Price and additive belonged to quadrant 2, where level of importance is low but satisfaction is high. Preference and satisfaction showed significant differences in all items (p<0.05). Meat and seafood belonged to quadrant 2 where level of importance is low but satisfaction is high. Developing a variety of vinegar-based sauces that meet consumers' well-being needs is needed.

• Korean Journal of Environmental Biology
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• v.41 no.2
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• pp.101-108
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• 2023

Recently, in relation to climate change, many studies have been conducted to predict the potential habitat area and distribution range of tilapia and the suitability of habitat for each species. Most tilapia are tropical fish that cannot survive at water temperatures below 10 to 12℃, although some tilapia can survive at 6 to 8℃. This study predicted habitable areas and the possibility of spreading of habitat ranges of tilapia (Oreochromis niloticus and Oreochromis aureus) known to inhabit domestic streams. Due to climate change, it was found that habitats in the Geum River, Mangyeong River, Dongjin River, Seomjin River, Taehwa River, Hyeongsan River, and the flowing in East Sea were possible by 2050. In addition, it was confirmed that tilapia could inhabit the preferred lentic ecosystem such as Tamjin Lake, Naju Lake, Juam Lake, Sangsa Lake, Jinyang Lake, Junam Reservoir, and Hoedong Reservoir. In particular, in the case of tilapia, which lives in tributaries of the Geumho River, Dalseo Stream, and the Nakdong River, its range of habitat is expected to expand to the middle and lower of the Nakdong River system. Therefore, it is judged that it is necessary to prepare physical and institutional management measures to prevent the spread of the local population where tilapia currently inhabits and to prevent introduction to new habitats.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.192-203
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• 2016

This research was conducted over four weeks from January 1, 2016 until May 30. Data was collected from self-adminstered questionnaires of dwontwon Seoul franchise restaurant customers. The data was subjected to regression analysis to analyze the impact of consumer motives on revisit intentioned. Results show that gourmet is B=0.553 (p<.001), convenient, B=0.093 (p<.05), social B=0.294 (p<.001), and showing off is B=0.085 (p<.01) consumer goods all have a significant positive influence on revisit intention. Second, a significant moderating effect of web based rumores on the relationship between consumer and franchise restaurants motives and re-visit, 0.683, F=116.279 (p<.001). The two-level models add additional explanatory power increase due to a consumer culture is 2.9% and F=26.791 (p<.001) to 'revisit' emerged as significant. Stage 3 in the gastronomic and social wealth is significant to the Web rumors was the influence of (-).

• Culinary science and hospitality research
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• v.16 no.2
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• pp.96-109
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• 2010

As a life cycle changed and people who eat out rapidly increased, the imbalance of nutrition through eating out has been suggested as a risk factor for chronic diseases. This has cast light on health-oriented menu for restaurant customers, raising it as a new social issue in the food service and health industry. In light of this situation, this thesis focuses on the relationship among health-oriented menu for restaurant customers, herbal foods and its influence on customer satisfaction to provide useful information on LOHAS and herbal foods. Also, it investigates their vegetable diet, including eating herbal food, and Buddhist temple foods which are in close relationship with health. The results are as follows. First, health orientation had a significant impact on LOHAS. Second, health-oriented menu proved to give significantly positive influence on customer satisfaction by introducing herbal foods. Third, LOHAS gave a significant impact on herbal foods, and by herbal foods, it gave positive influence on customer satisfaction. Finally, the hypothesis which said herbal food has a significant impact on customer satisfaction also had significant influence.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.19-33
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• 2012

This study empirically analyzed the effects of employees' sense of humor on job satisfaction and turnover intention focusing on those who work for restaurants in Seoul to provide preliminary data for effective human resource management in the foodservice industry. In terms of a sense of humor, meta message sensitivity, preference for humor, emotional expression, and coping scale of a sense of humor were drawn as the factors. The findings are as follows. First, among the factors of humor, preference for humor, reaction to humor, and meta message sensibility affected job satisfaction positively in order. On the contrary, emotional expression was found not to affect it. Second, preference for humor and emotional expression affected turnover intention negatively in order whereas meta message sensibility and reaction to humor did not affect it. Therefore, based on the research result that a sense of humor affects job satisfaction and turnover intention, it is needed to recognize the importance of humor and consider evaluation on a sense of humor when screening employees.