• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.2
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• pp.177-186
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• 2021

This paper aims to show that cooperative robots, which have only been used in manufacturing sites, are expanding their scope of use in daily living spaces due to the expansion of non-face-to-face services. By combining robots and IoT technologies in terms of diversifying services in daily life and customized service areas, it is expected that the general public will also have easy access to smart technologies, and these technologies will be used in more areas. The robot barista system will provide customers with the services they want, monitoring, maintenance, and management of the system, making this paper convenient for customers, as well as managers who run stores, maintenance and repair, and engineers who design the system. This paper attempts to demonstrate this through a structure called Robopresso.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.54-60
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• 2014

The coffee industry has grown very fast ever since international coffee brands were launched in the 1990's. Recently, consumers have begun to focus on coffee produced ethically. This phenomenon is due to ethical-consumption consciousness, which consists of three factors, emotional value, social value and function value. Most studies on this topic have focused on consumers who purchase fair-trade coffee. Thus, this study is novel in its focus on baristas who sell fairtrade coffee in their shops as well as differences from former studies. The three factors of ethical-consumption consciousness of baristas affected the sale of fair-trade coffee, except for the function value. Therefore, the sale of fair-trade coffee could be influenced by ethical-consumption consciousness of baristas. This study shows that education of baristas can promote the sale of fair-trade coffee. However, there are limitations as it only researched coffee brands ranked in the top 5, so further studies will be required in the future.

• Journal of Korea Multimedia Society
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• v.24 no.1
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• pp.75-94
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• 2021

The 4th industrial revolution needs a fusion of artificial intelligence, robotics, the Internet of Things (IoT), edge computing, and other technologies. For the fusion of technologies, cloud computing technology can provide flexible and high-performance computing resources so that cloud computing can be the foundation technology of new emerging services. The emerging services become a global-scale, and require much higher performance, availability, and reliability. Public cloud providers already provide global-scale services. However, their services, costs, performance, and policies are different. Enterprises/ developers to come out with a new inter-operable service are experiencing vendor lock-in problems. Therefore, multi-cloud technology that federatively resolves the limitations of single cloud providers is required. We propose a software platform, denoted as Cloud-Barista. Cloud-Barista is a multi-cloud service common platform for federating multiple clouds. It makes multiple cloud services as a single service. We explain the functional architecture of the proposed platform that consists of several frameworks, and then discuss the main design and implementation issues of each framework. To verify the feasibility of our proposal, we show a demonstration which is to create 18 virtual machines on several cloud providers, combine them as a single resource, and manage it.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.05a
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• pp.137-139
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• 2022

Dementia is known as the most feared disease by the elderly. As Korea becomes an elderly society, the importance of preventing dementia has increased. However, most games to prevent dementia focus only on the function of prevention. Therefore, this study proposes a mobile dementia prevention game focusing on the user's entertainment experience by selecting those in their 60s as the user class. A survey of user interests and related literature was conducted, and based on the survey, a prototype was produced by applying the theme of barista job experience. As a result, users can experience the entertainment value according to their interests while improving four cognitive abilities effective in preventing dementia through games. Through this, this study expects an entertainment experience of preventing dementia for users in their 60s.

• Journal of the Korean Society of Food Culture
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• v.26 no.2
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• pp.159-169
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• 2011

We suggested specific and practical marketing strategies to coffee shop managers and customers to create a symbiotic relationship. The coffee shop's relationship to reliability, commitment, and shop loyalty was analyzed thoroughly. The samples for this study were 393 coffee shop customers in Seoul. The results showed that customer reliability about coffee shops improved as reputation, customer orientation, specialty, and tie increased, but reliability was reduced as the size of the coffee shop became larger. Communication did not significantly affect reliability. Second, customer reliability positively affected commitment, so commitment increased as customer reliability increased. Third, customer reliability positively affected shop loyalty, so shop loyalty increased as customer reliability increased. Fourth, customer commitment positively affected shop loyalty, so shop loyalty increased as customer commitment increased.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.523-530
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• 2011

This study was conducted to investigate antimicrobial, antioxidant and anticancer activities of Opuntia humifusa (OH) petal extracts. The methanol and hexane extracts of OH petals showed their highest antimicrobial activity against Clostridium perfringens. The OH petal butanol fraction had the best antioxidative peroxynitrite scavenging activity among OH petal extracts. The DPPH scavenging activity of OH petals was lower than the peroxynitrite scavenging effect. The hexane and methanol fractions at a concentration of 200 ${\mu}g$/mL inhibited proliferation >80% in four kinds of human cervical cancer cells(B16F10, HepG2, HT-29 and MCF-7). In particular, the anticancer effect against B16F10 human skin cancer cells at the same concentration was higher than that in the other cancer cells.

• The Korean Journal of Food And Nutrition
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• v.24 no.1
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• pp.111-116
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• 2011

The purpose of this study was to evaluate the optimum ratio of coffee waste to chocolate for the preparation and investigation of the sensory characteristics of coffee chocolates. Color values(L-value, redness, and yellowness), total flavonoids, radical scavenging activity, and sensory characteristics of coffee chocolates made with various concentrations of additives were measured. The coffee waste powders were added at weight percentages of 0, 1, 2, 3, and 4%. As the ratio of coffee powder to chocolate increased, total flavonoid content and radical scavenging activity increased. In sensory evaluation, significant differences(p<0.05) were shown in taste, bitterness, texture, and overall acceptability depending on the amount of coffee waste powder added. The optimal ratio for sensory acceptability of coffee chocolate was 2% added coffee waste powder.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.91-102
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• 2015

This study examined the factors that affect the relationship among coffee barista employees job stress, job satisfaction and customer organizational loyalty. A total of 200 questionnaires were distributed to consumers, of which 188 were deemed suitable for analysis after the removal of 12 unusable responses. In order to perform statistical analyses required by the study, the SPSS 18.0 Statistical Program was employed for frequency, factor, reliability correlation, and regression analyses. The results of exploratory factor analysis showed that three factors regarding job stress were extracted from all measurements with a KMO of 0.714 and a total cumulative variance of 64.368%, with regards to job satisfaction, three factors were extracted with a total cumulative variance of 151.612% and a KMO score of 0.659. One factor for organizational loyalty was extracted that accounted for a total cumulative variance of 62.102% and a KMO score of 0.750. All factors were significant to 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships among job stress, job satisfaction and organizational loyalty was partially adopted.

• Journal of Korea Game Society
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• v.17 no.1
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• pp.63-70
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• 2017

Occupational self-efficacy is one of the factors necessary for successful occupational rehabilitation of persons with intellectual disabilities. In this research, we investigated to see whether participating in a game-based training for job affects occupational self-efficacy. We compared a group who played a job-training game during traditional training with a group who participated only in traditional training. The results indicate that overall occupational self-efficacy of the game-based training group was affected significantly compared to the control group. Among the four subcategories, problem solving self efficacy and stress management self-efficacy showed significant improvement.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.184-192
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• 2012

The purpose of this study was to analyze the general characteristics of coffee house consumers as well as the importance and satisfaction of selection attributes of specialty coffee houses according to length of coffee education period. Applicants in the Gwangju and Jeonnam area who had finished their Barista 2 grade certificate examination participated in a survey on March 12, 2011. Further, university students living in Gwangju participated as subjects who had never experienced coffee education from March 15 to March 31, 2011. Two-hundred and one subjects participated in the survey, and 184 questionnaires were used for analysis. Regardless of coffee education experience, quality of coffee was important, but higher educated subjects showed the lowest satisfaction of coffee from a coffee house (p<0.01) in terms of attributes such as freshness of coffee beans (p<0.01) and overall taste (p<0.01). Further, subjects who received no or little education demonstrated high correlation between importance/satisfaction of 'brand' and 'employee' compared to subjects who studied more than 2 semesters. These results provide future coffee house entrepreneurs and baristas with market information and marketing strategies for understanding customers' coffee house selection attributes.