• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.808-809
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• 2017

LBS(Location Based Service, 위치 기반 시스템)에 기초한 음식점 추천 및 예약 앱을 개발한다. 본인의 위치로부터 200m 이내의 식당을 기반으로 음식점 확인, 식당 예약, 평가를 할 수 있다. 안드로이드 OS를 기반으로 동의대학교 인근식당을 중심으로 개발하였다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2012.07a
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• pp.255-256
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• 2012

본 개발 시스템은 자바기반의 음식점 관리 시스템으로 메뉴관리, 식자재 관리, 거래처 관리, 년/월 간 판매량, 포인트 관리 등의 기능이 있다. 음식점에서 판매되었던 물품의 양을 확인함으로서 판매량에 따른 선호도를 파악하여 물품의 양을 조절하여 식자재 구매에도 도움을 줄 수 있어 체계적인 관리를 할 수 있게 한다. 또한 앱을 이용한 고객에 기본정보, 구매하였던 메뉴 등을 확인 할 수 있도록 하였다.

• Proceedings of the Korea Information Processing Society Conference
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• 2012.04a
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• pp.1330-1332
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• 2012

휴대전화에 인터넷 통신과 정보검색 등 컴퓨터 지원 기능을 추가한 스마트폰이라 불리는 지능형 단말기가 등장하여 우리의 일상생활에 깊이 관여하고 생활의 패턴을 바꾸는 큰 변화를 불러왔다. 현재 음식추천 어플리케이션들은 대부분 주변의 음식점의 위치나 메뉴 정보 등을 제공하고 있다. 본 논문에서는 음식 추천방식에 룰렛을 이용하여 게임 형식의 음식추천이 가능하게 하였으며 구글 맵 기능을 활용하여 현재위치에서 내가 찾는 음식점 중에 반경을 입력하면 그 반경 안에 있는 음식점들을 검색하도록 Android 운영체제를 기반으로 한 어플리케이션을 개발하였다.

• Journal of the Institute of Convergence Signal Processing
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• v.20 no.1
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• pp.31-36
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• 2019

A chatbot is an important area of mobile service, which understands informal data of a user as a conversational form and provides a customized service information for user. However, there is still a lack of a service way to fully understand the user's natural language typed query dialogue. Therefore, in this paper, we extract meaningful words, such a region, a food category, and a restaurant name from user's dialogue sentences for recommending a restaurant. and by comparing the extracted words against the contents of the knowledge database that is built from the hashtag for recommending a restaurant in SNS, and provides user target information having statistically much the word-similarity. In order to evaluate the performance of the restaurant recommendation chatbot system implemented in this paper, we measured the accessibility of various user query information by constructing a web-based mobile environment. As a results by comparing a previous similar system, our chabot is reduced by 37.2% and 73.3% with respect to the touch-count and the cutaway-count respectively.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.20-32
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• 2011

The purpose of this study is to analyze customers' behavior in using word-of-mouth(WOM) information about Korean local food restaurants. The questionnaire developed for this study was distributed to 500 customers living in Jeonbuk area and a total of 455 copies (91.0%) were used for analysis. The statistical analysis was conducted using SPSS Win(12.0). The results were summarized as follows. The recommendation of people experienced'($M=3.57{\pm}1.24$) and 'word-of-mouth through people around'($M=3.52{\pm}1.20$) were major word-of-mouth information sources of Korean local foods; 'taste of food'($M=4.16{\pm}1.15$) and 'service quality'($M=3.79{\pm}1.11$) were important attributes in word-of-mouth information. In addition, to the question about the reasons for recommending the restaurant to the people around, the most people replied that 'flavor, nutrition and quality of local foods can be kept only in the specific location' ($3.53{\pm}1.08$), followed by 'to keep the memory of the visit to the areas in mind through local foods'($3.51{\pm}1.03$). These results showed that people usually recommend a restaurant based on the quality of the food itself or local characteristics. As a result, it is deemed that word-of-mouth effect is an important factor for the spread of Korean local foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.481-491
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• 2016

This study analyzed the customer's revisit concepts and storytelling by restaurant customers to identify the elements that can attract the attention of customers. The restaurant concept or advertising, restaurant decor will also have to change to emphasize the comparative advantage of the features in the menu of a restaurant or other restaurants / service that tells a story. Membership cards or money, or the same convenience and use of the restaurant non-monetary 'transition cost' can compensate for the negative emotions and low satisfaction level of restaurant customers and help them choose to revisit the restaurant. Therefore, if such a transition takes full account of the effects of the cost to the customer, it can be used as an effective means. In class restaurants, such as the food and customer service, the increased levels of the restaurant atmosphere and empirical elements, such as store concept and physical environment, can improve the positive consumer sentiment, strengthen the customer satisfaction and have a positive effect on the customers' revisit intention. It is also important to improve the level of visual texture using light. In addition, positive consumer sentiment can be induced using the store concept, the physical environment, and experiential elements. In other words, membership cards, mileage points, and various financial and non-financial inducements as a marketing tool will have a positive impact on the customer's revisit intention.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.47-58
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• 2009

Recently, tourists and sightseers are increasingly showing their interests in the native local food cultures as their living standards improve. This is why the local autonomy bodies are vigorously trying to develop their local native foods as tourism commodities, which is a part of their efforts to bring a life to their local economies. This study explores the solutions to promote the native local foods of Jeonju area as a tourism item, eventually contributing to the progress of the local economy. The target population of this study was the owners of native local food restaurants in Jeonju area, and the survey was conducted from February 10th to 25th, 2008. For data analysis, frequency analysis was used. In order to achieve this goal, analysis on local restaurant managers for their business operation should be conducted. The results showed they had daily sales of under 100,000 won and did restaurant promotions through pamphlets, brochures and so forth. The development of food was carried out mostly by the restaurant owners and the restaurant management type was independent. To activate the food tourism in Jeonju area, it is necessary to develop a representative native local food restaurants of Jeonju area as a tourism attraction, excavating new food festivals and food tourism courses suited to different areas and developing various food ingredients and spice packages.

• Journal of Digital Convergence
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• v.19 no.11
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• pp.45-52
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• 2021

This study conducted t-test and ANOVA analysis, influence of importance-satisfaction, regression analysis to local food and restaurants to the purchase intention in Busan. The subjects of this study were tourists who visited local restaurants in Busan, and the final 392 copies were used for empirical analysis. As a result of the study, first, there will be a significant difference in the recognition of local foods in Busan according to the visitor's region. In all samples, the recognition was high in the order of pork stock, wheat noodle, sauteed·fired soft eel, grilled·ell sashmi. On the other hand, sansung bulgogi, Dongrae pajeon, and sansung makkŏlli were the lowest. Second, in the difference between importance and satisfaction of local restaurants in Busan, 'there is a different taste compared to other regions' showed high satisfaction and importance. Third, In the relationship between the awareness of local restaurants in Busan and the purchase intention, it was found to be effective in service, facilities, prices and locality and cleanliness were rejected.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.11a
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• pp.808-810
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• 2021

얼굴 인식 기술들은 다양한 인공지능 플랫폼들의 발달 및 알고리즘들의 연구 개발로 인해 발전하고 있다. 대부분의 얼굴 인식 알고리즘들은 정확도를 높이기 위해 많은 양의 데이터 학습을 요구하고 잇다. 그러나 커피숍이나 음식점과 같이 사람들이 짧은 시간 머물고 있는 환경에서는 사람들의 출입 여부를 체크하기 기존의 얼굴인식 기술들을 적용함에 있어 학습량의 부족으로 부적합하다. 이에 본 논문에서 카페와 음식점의 사용자 출입 관리를 위한 단시간 얼굴 학습을 통한 얼굴 인식 시스템 구현한다. 이로 인해 카페 및 음식점의 운영자는 사용자들의 입·출입 데이터를 활용하여 테이블 회전율 분석 및 코로나19 방역수칙인 카페 2인 이상 1시간 이내 사용을 체크가 가능하다.

• The Journal of the Korea Contents Association
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• v.11 no.1
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• pp.379-386
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• 2011

The article is to investigate selection of Korean cuisine restaurants and levels of acculturation for foreigner living in Korea and to suggest some guidelines for drawing them and enlargement in consuming market. Out of 250 questionnaires, 220 questionnaires were used for data analysis. The findings are showed visiting for taking experience other culture and learning technology & training, not knowing well much about Korean culture, and eating experience Korean food on 30.5%, less than 2 years length in Korea. And the most difficult points are showed unclear communication, rude behavior, attitude, and language in living Korea. Second, the purpose of visiting restaurant is to spend good time with friends and to eat out special food, then foreigners usually have lunch & dinner Korean food, their own food on weekend. Third, 'service' and 'sanitation & cleanness' factors were ranked highly for foreigners living less than 2 years, but 'location' factor was ranked highly for residents living more than 4 years in the Korea. Last, foreigners living less than 2 years recognized highly on 'identification and Korea culture' in the Korea.