• Journal of the Korean Society of Food Culture
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• 제11권3호
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• pp.393-402
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• 1996

The purpose of this study was to get data on the job attitude of cooks. This study was surveyed 216 cooks who work for deluxe hotels at Pusan. The results were summarized as follow: 1. The cooks think that their devotion is most important source for the best cooking. The next are taste, quality of raw materials, skill and hygiene in order. 2. 57.9% of the cooks think that a degree of expertise their field are average, but 73.6% cooks believe that the degree of expertise is higher than the other restaurant cooks. 3. They think that a good cook should be sincere and have proficiency of skill, good human relationship and study attitude, but they also believe an academic background and knowledge is not important to be a good cook. A deficiency of knowledge about cooking is what cooks believe to be the greatest hindrance for progress of cooking skills. The next hindrance are, a shortage of endeavor and authority of management. 4. The cooks believe that the ability of cooking is most important for a promotion, the others are, in order, human relationship, career background and age. 5. The cooks show little satisfaction with their job, but express their unsatisfaction with their pay. Also the cook's social status is mean. 6. The cooks recognize that a change in hotel policy is most important for the cooking department of the hotel. The next are, in order, enlargement of working space, arrangement of equipments and hiring of experts. 7. The cooks think that Japanese cooking have the best prospect in a food and beverage enterprise, while Chinese cooking have relatively lower prospect.

• The Korean Journal of Food And Nutrition
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• 제34권5호
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• pp.498-505
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• 2021

This study tried to develop Jinmal dasik using pine nuts leaf powder with antibacterial and antioxidant properties. After preparing the Jinmal dasik in proportions of 0%, 2%, 4%, 6%, and 8% by varying the ratio of pine needle powder, the moisture, color, physical properties, antioxidant properties and sensory quality were measured. Except for the 8% Jinmal dasik, the L value of chromaticity significantly decreased as the amount of pine needle powder increased (p<0.001). In addition, the value significantly decreased with increased density (p<0.001). Based on our physical properties evaluation results, the hardness, cohesiveness, and elasticity decreased significantly as the amount of pine needle powder increased (p<0.001), but adhesion and chewiness increased significantly with an increase in the amount of pine needle powder (p<0.001). Total polyphenol content was significantly increased except for the 8% Jinmal dasik (p<0.001). DPPH and ABTS also increased significantly as the amount of pine needle powder increased (p<0.001). Our sensory evaluation, showed the 2% Jinmal dasik to have the highest degree of preference, however, there was no significant difference among the proportion groups (p=0.053).

• Korean Journal of Food Science and Technology
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• 제53권5호
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• pp.514-520
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• 2021

This study identified and quantified the sugar-related metabolites and analyzed the structural features of starch in kimchi added with various concentrations of glutinous rice paste during fermentation. The pH values and total bacterial counts indicated that the fermentation of kimchi with 10% glutinous rice paste progressed more quickly than that of kimchi with other rice paste concentrations. The addition of glutinous rice pastes to kimchi resulted in increased glucose and decreased fructose contents during fermentation compared to the control kimchi. Maltose content increased significantly with increasing glutinous rice paste concentrations. The average chain length distribution of starch in kimchi decreased with increasing proportions of short chains as fermentation progressed. However, the average chain length distribution of starch increased with increasing glutinous rice paste concentration in kimchi. Our results confirmed that the sugar-related metabolites and starch structural changes were highly influenced by the added starch paste concentration.

• The Journal of the Korea Contents Association
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• 제21권7호
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• pp.351-362
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• 2021

The purpose of this study is to examine the structural relationships among physical environment of coffee shops, brand image and revisit intention and to analyze the moderating effects of emotional responses. The results of this study are as follows: First, among physical environment, spatiality, cleanliness, comfortability and attractiveness had significant influences on brand image. Second, physical environment had significant influences on revisit intention. Third, brand image had significant influences on revisit intention. Fourth, emotional responses had moderating effects in the relationship between attractive factor and brand image. Finally, the conclusion section suggested strategic implications to induce physical environment, brand image, revisit intention and emotional responses based on the research findings.

• The Journal of the Korea Contents Association
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• 제18권12호
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• pp.319-331
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• 2018

This study was conducted to investigate the effects of non - verbal communication of fast - food service provider on brand image, customer satisfaction, and revisit inquiry. For this purpose, 309 respondents from fast food restaurants in Daegu area were collected and used for analysis. For data analysis, frequency analysis, factor analysis, and multiple regression analysis were used using SPSS program. Through factor analysis, non - verbal communication of fast food restaurant service providers was identified as four components: facial language, appearance language, pseudo - language, and spatial act. The multiple regression analysis showed that the four components of nonverbal communication had a positive effect on brand image, customer satisfaction, and revisit inquiry. This study confirms the influence of non - verbal communication of fast - food service provider and suggests practical and theoretical implications.

• The Journal of the Korea Contents Association
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• 제20권12호
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• pp.36-48
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• 2020

App market has continuously been growth since its launch. The market revenues will reach about 1,000 billion US dollars in 2019. App is a core service for smartphone. Currently, there are more than 1.5 million mobile apps in App platform calling out for attention. So, if you are looking at developing a successful app, you need to have a solid marketing and distribution strategy. Online word of mouth(eWOM) is one of the most effective, powerful App marketing method. eWOM affect potential consumers' decision making, and this effect can spread rapidly through online social network. Despite the increasing research on word of mouth, only few studies have focused on content analysis. Most of studies focused on the causes and acceptance of eWOM and eWOM performance measurement. This study aims to content analysis of mobile apps review In 2013, Google researchers announced Word2Vec. This method has overcome the weakness of previous studies. This is faster and more accurate than traditional methods. This study found out the relationship between mobile app reviews and checked for reactions by Word2vec.

• The Korean Journal of Food And Nutrition
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• 제34권1호
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• pp.88-95
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• 2021

This study compared the lifestyle patterns, dietary patterns, and health care practices of Korean middle-aged people by household type, and ultimately analyzed their relationship with different risk factors for the prevalence and severity of metabolic syndrome. We analyzed the data from 4,755 subjects who were from 40 to 64 years old, and gathered our sample from participants of the Korea National Health and Nutrition Examination Survey from 2013 to 2015. Our results showed that single-person households had lower economic income levels, lower subjective health statuses, and higher levels of food instability than households with two or more individuals. The incidence of metabolic syndrome was 1.64 times higher in single-person households than in households with two or more individuals. After adjusting for potential confounding factors (sex, age, education, household income, smoking status, health status, and dietary factors), single-person households showed 1.75 times higher hypertriglyceridemia ORs than non-single-person households. In the conclusion of our study, we suggest that middle-aged people in single-person households may be at greater risk for metabolic syndrome and hypertriglyceridemia.

• The Journal of the Korea Contents Association
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• 제22권9호
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• pp.113-125
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• 2022

The purpose of this study is to examine how the app characteristics of delivery apps and personal characteristics influence consumers' attitudes, trust, and reuse intention. To address the goal, this researcher selected consumers having experience in ordering food through a delivery app as subjects and carried out a survey with a structured questionnaire from April 1st to 30th, 2022, and then collected the results through Google Surveys due to the prevalence of COVID-19. The main results are summed up as follows. First, it has been found that app characteristics influence their attitudes, trust, and reuse intention. Second, personal characteristics have significant effects on their attitudes, trust, and reuse intention. Third, their attitudes and trust have been found to exert effects on their reuse intention. This study is distinct from previous studies in that it has considered app characteristics and personal characteristics both in examining the factors to realize the continuous use of delivery apps. Moreover, this study is significant in that based on the results, it has revealed that factors associated with app characteristics and personal characteristics are crucial to enhance their intention to reuse delivery apps.

• The Journal of the Korea Contents Association
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• 제21권11호
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• pp.350-360
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• 2021

Due to COVID-19 and minimum wage raise, rate of adoption of zero contact payment methods, such as kiosk, had increased rapidly in 2018. Although there exist users who have trouble utilizing it, kiosk is growing consistently, especially in food service industry. Main goal of this research is to verify antecedent of satisfaction level which affects continuance intention of kiosk in terms of quality and execute through examination of kiosk users on fast-food industry, which employs kiosk most predominantly. The result of this research showed that information accessibility (environment quality), convenience of order process (process quality), and addition of beneficial supplementary service (process quality) of kiosk had influence on customer satisfaction level which in turn, also affected continuance intention, but order payment readiness, which is consequence quality, had no effect on satisfaction level. With pervasion and indispensable increase in zero contact payment market, this research expanded our knowledge on kiosk user and established kiosk quality figure that can improve user satisfaction level and continuance intention, ultimately proposing selection guide of kiosk and securing competitiveness for stores.

• The Korean Journal of Franchise Management
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• 제5권1호
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• pp.65-84
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• 2014

The purpose of this study is to review the theories and cases of performance sharing in the franchise industry to present a method for more effective franchise performance-sharing. To that end, this study reviewed the theory on resource dependence and the theory on inequality to describe the performance-sharing between the franchisor and the franchisee and their relationship. It also looked at the cases of a week-in cooler system at 'Beer Market', the allocation of fees for alcoholic beverage sales to franchisees, the scholarship program of 'Onigiri and Ikyudon' and 'Bonsamo' which is a franchisees' committee for Bonjuk to introduce examples of performance-sharing. Through a theoretical review and case review, this study presents five types of methods for performance-sharing. First, 'the sharing of core competence by the franchise company; second, 'the establishment of a royalty culture'; third, 'scientific analysis of markets and establishment of a revenue forecast system'; fourth, 'reinforced financial support from the franchisor'; and lastly, 'the positive application of franchisees' committees'. Such methods are expected to provide a groundwork for mutual benefit and co-prosperity between franchisor and franchisee.