• Management & Information Systems Review
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• v.31 no.4
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• pp.445-467
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• 2012

Service is delivered to customers through interactions between service personnel and customer that will influence encounter outcomes. During service encounter, physical, psychological, emotional elements will be put into the service delivery. Thus, the purpose of this paper was to understand the rapport in hospitality & service encounter and examine the relationship between service provider's interaction, customer's participation and relationship belief. The research findings indicated that service provider's interaction and customer's participation were positively related to rapport. Furthermore, rapport which a customer feels from employee was found to contribute greatly to successful relationship beliefs with customers.

• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.155-166
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• 2021

Objectives: Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo and group diners' menu-decision making processes. Based on the self-control dilemma and the temporal construal theory as a theoretical framework, this study compared the ordering intentions of solo vs. group diners with healthy vs. indulgent (less healthy) entrées. The mediating role of consumption orientation and the moderating role of amount of menu nutrition information were further explored to understand the mechanism and a boundary condition. Methods: A scenario-based online survey was developed using a 2 (dining social context: solo vs. with others) × 3 (amount of menu nutrition information: no nutrition information vs. calories vs. calories/fat/sodium), between-subjects, experimental design. Consumers' level of nutrition involvement was controlled. A nationwide survey data (n = 224) were collected from a crowdsourcing platform in the U.S. Data were analyzed using multivariate analysis of covariance, independent t-test, univariate analysis of covariance, and moderated mediation analyses. Results: Findings reveal that solo (vs. group) diners have less (vs. more) intentions to order indulgent menu items due to a more utilitarian (vs. more hedonic) consumption orientation in restaurant dining. Findings also show that solo (vs. group) diners have more (vs. less) intentions to order healthy menu items when the restaurant menu presented nutrition information including calories, fat, and sodium. Conclusions: The findings contribute to the literature of foodservice management, healthy eating, and consumer behavior by revealing a mechanism and an external stimuli of solo vs. group diners' healthy menu-decision making process in restaurants. Furthermore, the findings provide restauranteurs and health professionals with insights into the positive and negative impacts of menu nutrition labelling on consumers' menu-decisions.

• Korea Science and Art Forum
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• v.28
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• pp.175-184
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• 2017

This study aims to investigate the relations between the components of memorable tourism experience(MTE) and satisfaction, as well as loyalty. Research method and results of this study are as follows. Using the advance research of memorable tourism experience theory, the measurement scales were developed for the survey. Data were collected from the major cities in Dajeon, Korea between Jun. 1~Jul, 10, 2016. Of the 295 surveys collected, the researchers retained 274 usable responses. Data were used to examine the relations among characteristics of memorable tourism experience, satisfaction, and loyalty. The results indicated that the components of memorable tourism experience comprise nine factors. Moreover, part of the factors revealed to have significant positive effects on the satisfaction and loyalty. The results of this study provide implications for determining how tourism operators should prioritize their business resources in developing tourism programs.

• Korea Science and Art Forum
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• v.29
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• pp.189-201
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• 2017

The purpose of this study is to identify the factors that constitute the memorable tourism experiences and to grasp the influence relationship between the memorable tourism experience and the tourism destination brand equity and the loyalty of the tourism destination. The scope and method of the research are derived from the survey data collected through the questionnaire survey for foreign tourists who are visiting Korea, the reliability analysis and the feasibility analysis are conducted, and the relationship between the factors is analyzed through regression analysis. The results of this study are as follows. First, the results of the study are as follows. First, the results of the study are as follows. First, Interested exotic experiences, experience with local guides, and local residents' hospitality experience were found to have a significant effect on tourism destination brand assets. Based on this, And provided practical implications.

• Animal Systematics, Evolution and Diversity
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• v.17 no.2
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• pp.185-190
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• 2001

Two vermiculture earthworms, Eisenia andrei Bouche, 1972 and Perionyx excavatus Perrier, 1872 are newly recorded to Korean fauna. E.andrei has no pale stripe on the intersegmental furrow zone and P.excavatus has clitellum in xiii-xvi. Descriptions of the species are provided in this paper, including illustrations of the ventral view, male pore region, and spermathecae.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.19-35
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• 2002

본 연구는 서비스업에서 서비스 품질을 측정하는 것에 있어서 표준과 기대치에 관한 비교다. 외식산업에서의 기대의 개념은 서비스 품질을 측정한다는 것으로 이를 표준화하기 위해 광범위하게 사용되었다. 그러나, 서비스 품질 측정에 있어서 기대치가 당위성과 신뢰성에 의해 많은 연구자들에 의해 비평되었다. 이 연구의 목적은 기대치에 통한 서비스업에서의 서비스 품질을 측정한다는 것이다. 본 연구는 다음과 같은 한계점을 가진다. 첫째로, 연구의 표본수가 적기 때문에 분석에 있어서 신뢰성이 떨어졌다. 둘째, 한정된 한국의 호텔을 이용했던 여행자에 한하여 설문을 했기 때문에 객관성이 결여될 수가 있다. 셋째, 총체적인 서비스 품질과 고객 만족의 측정은 하나의 항목 저울과 이와 같이 그것을 사용하면서 수행되었기 때문에 이들의 신뢰성을 추정하는 것이 불가능했다. 연구결과 소비자가 서비스의 평가를 위한 비교 기준으로서 기대치에 대한 4개의 다른 수준을 가진 요인을 사용하였다. 본 연구에 있어서 기대의 개념이 고객 만족에 서비스 품질보다 관계가 높다는 것을 밝힌다.

• Journal of the Korea Organic Resources Recycling Association
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• v.12 no.4
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• pp.105-111
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• 2004

When the clitellate tiger worms(Eisenia fetida) were fed with paper mill sludge, sewage sludge of agricultural-urban area and sewage sludge of agricultural area, number of cocoons produced by individual clitellate earthworm for 104 days were 11.8, 8.6 and 3.5, respectively. However, clitellate earthworms that had been fed with sewage sludge of agricultural-urban area for 52 days or fed with sewage sludge of agricultural area for 95 days could not produce cocoons, whereas the earthworms that were fed with paper mill sludge kept producing cocoons through the investigating period. The hatchability of cocoons produced by the clitellate tiger worms(Eisenia fetida) fed with sewage sludge of agricultural-urban region, sewage sludge of agricultural region and paper mill sludge were 42.8%, 38.3% and 39.2%, respectively. And hatching periods of cocoons were 33.8~36.0 days, which were not affected by the kinds of sludges. However, the cocoons produced by clitellate earthworms which had been fed with sewage sludge for about 1.5 months could not hatch at all. Death rates of second generation hatched from cocoons produced by tiger worms(Eisenia fetida) which had been fed with the sewage sludge from agricultural-urban region and the sewage sludge from agricultural region reached to 100% and 90% at 60 days after hatching, respectively, whereas death rate of second generation fed with paper mill sludge reached to 16%.

• Journal of Popular Narrative
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• v.25 no.3
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• pp.181-209
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• 2019

The purpose of this article is to compare zombie narratives in relation to the Other. In previous research, the view of zombies as post-capitalist soulless consumers or workers has been frequently expressed. But in this article, I wanted to look at zombies as the main cause of the collapse of the world and a new future. First, zombies do not only mean the representation of the consumer in the late capitalist era. Rather, it is an awakening subject desiring the outside of the system. As you can see from the Uncanny's point of view, zombies are something that we should oppress as freaks and monsters that threatened the Other. To be a zombie in this way is to meet one's other self, the "Fundamentals of Humanity," and it is the moment when everything becomes the subject ex nihilo, the new beginning. Second, the concept of infection shows a new ethic. Zombie cannibalism is different from the selfish love of a vampire who sucks a worker's blood. Zombie cannibalism is an infection, which is a model of Christian love for one's neighbor. It is a moment of awakening and the beginning of solidarity. It is on the waiting for the solidarity that the zombie hangs in such a way, and the attack on the human being is an active illusion. Third, the situation of the end of a zombie narrative is another event for newness. The anger of a zombie serves not just to show monsters, but acts as a catalyst that accelerates the world's catastrophes. The anger of zombies is the messianic violence that stops the false world, and presents a new way. The emergence of zombies and the popular response to them embody a desire for the possibility of a new subject and world.

• Information Systems Review
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• v.25 no.4
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• pp.89-112
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• 2023

In March 2020, as it was declared a COVID-19 pandemic, various quarantine measures were taken. Accordingly, many changes have occurred in the tourism and hospitality industries. In particular, quarantine guidelines, such as the introduction of non-face-to-face services and social distancing, were implemented in the restaurant industry. For decades, research on restaurant attributes has emphasized the importance of three attributes: atmosphere, service quality, and food quality. Nevertheless, to the best of our knowledge, research on restaurant attributes considering the COVID-19 situation is insufficient. To respond to this call, this study attempted an exploratory approach to classify new restaurant attributes based on understanding environmental changes. This study considered 31,115 online reviews registered in Naverplace as an analysis unit, with 475 general restaurants located in Euljiro, Seoul. Further, we attempted to classify restaurant attributes by clustering words within online reviews through TF-IDF and LDA topic modeling techniques. As a result of the analysis, the factors of "prevention of infectious diseases" were derived as new attributes of restaurants in the context of COVID-19 situations, along with the atmosphere, service quality, and food quality. This study is of academic significance by expanding the literature of existing restaurant attributes in that it categorized the three attributes presented by existing restaurant attributes and further presented new attributes. Moreover, the analysis results have led to the formulation of practical recommendations, considering both the operational aspects of restaurants and policy implications.

• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.437-446
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• 2013

Physical environments of service firms have been found to influence on customers' quality and purchase intentions. This study began with the preposition that purchase of service products derived from utilitarian or hedonic needs would be different in the influential path. With cases of Korean coffee-shops, this study found ambient, interior, cleanliness of physical environment directly influence to customers' emotion but indirectly influences to purchase intentions. The study also found, differently from some previous studies, appearances of employees had no effect on emotion nor on purchase intentions.