• Culinary science and hospitality research
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• v.7 no.2
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• pp.157-179
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• 2001

Today the number or Chinese tourist visiting Korea is expected by 60% more than the number of them in the last year trunks to Chinese government's new policy on opening international trip. Overriding the striking perception of the new Chinese tourism market, the pre-research on this matter is not remarkable so far. It is expected that the theoretical base on the subject should be concrete. the purpose of the article is to provide the out-and-out information including the chinese market, the change of circumstance in China. Futhermore the study is proposed to offer valuable factor evaluating Chinese tourist to choose Korean restaurant and the relational consideration of the menu between estimation and satisfaction at the restaurant during their stay in Korea. In order to achieve the purpose of this paper, it is gore ahead of the literature review including the previous research on the menu of Hotel & Restaurant The major field research is to build a frame of the paper and present the model to release my humble theory. The 1imitation of the study was to make much of the literature basis due to insufficient previous research on the issue, The study would be framed into 6parts 1ike introduction, literature review, analysis of present coalition in China, major study including exploitative research, suggestion and dissuasions & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between chinese tourist's evaluation and satisfaction in the Hotel and Restaurant. According to the finding, chinese tourist tend to prefer the group ranging resonable-price and Japanese dishes to other group. They also interested the certain recipe including fish and vegetable. The evaluation menu is directly related to the satisfaction of Chinese tourist and we need a substantial managerial insight on it when the menu is already designed.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.11-26
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• 2019

The objective of this study was to reduce the waste rate of onion peel, which has excellent functionalities, and to promote its industrial utilization. The methodology involved preparing beef jerkies using liquid seasonings with 0% (OPE0), 50% (OPE50) and 100% (OPE100) onion peel extract (OPE) of domestically produced onion, respectively; and assessing their antioxidant activities and quality characteristics. As the amount of added OPE increased, the contents of crude protein and crude ash increased, while those of crude fat decreased. As for color values, increase in the amount of added OPE led to increase in L value and b value, but decrease in a value. The measurement of mechanical texture showed that hardness and cohesiveness decreased as the amount of added OPE increased. TBARS (thiobarbituric acid reactive substance) content decreased as the amount of added OPE increased. And the amount of added OPE increased, all the antioxidant activity of beef jerky increased. Acceptability test showed the highest preference for OPE50 with regard to flavor, taste texture and overall acceptability. Quantitative descriptive analysis (QDA) showed that increase in the amount of added OPE led to increase in meat color, salty taste, sweet taste, meat flavor and chewiness and decrease in off-flavor. According to principal component analysis (PCA), OPE50 and OPE100 had high levels of the sensory attributes that increase preference-such as meat color, salty taste, sweet taste, meat flavor and chewiness. Based on such results, it was established that 50% is the optimal mixing ratio of OPE for preparing a beef jerky of high preference that also has excellent quality characteristics and antioxidant activity.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.450-460
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• 2019

This study analyzed the culinary arts major students' subjective perception toward capstone design subject which was thought by team teaching method through applying Q methodology. Generating future suggestions of the operation of the subject and finding common structure of students's responses are the main aim of this study. From the typological analysis, four types of common structures were found. There were Differentiation Curriculum Satisfaction Type(Type 1, N=14), Restaurant business plan Type(Type 2, N=5), Prefer franchise education Type(Type 3, N=3), Prefer menu development lesson Type(Type 4, N=3) and each type showed its own distinctive characteristics. In the future research, additional literature research and empirical study will be applied for adjusting and developing more sophisticate questions of Q methodology and analysing process for gathering diverse responses and specific analysis.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.347-358
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• 2019

This study used Q methodology for analogizing culinary arts major students' subjectivity through their participation of one of restaurant start-up experience program, called pop-up restaurant. The study tried to figure out particular structure of among students' responses and noticed five distinctive types. There were Increase learning effect type(Type 1, N=4), Collaboration of members importance type(Type2, N=8), Marketing PR need type(Type3, N=6), Restaurant business plan type(Type4, N=4), Industry work experience required type(Type5, N=3). The study also revealed that each type contained diverse characteristics figures in their own. The research finding could be used as fundamental source of future similar research but in other research methodology in the format of difference among students or diverse measuring point of time frame.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.78-88
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• 2017

The main goal of this study was to demonstrate the causal relationships between multi-dimensional work-values, job satisfaction and task performance of Y generational employee in the Korean hotel industry. In order to achieve the purpose, the data were collected from Y generational employees working in the major cities in Korea. To analyze the data, frequency, exploratory factor analysis, reliability analysis, PROCESS Macro analysis and simple regression analysis were undertaken by using SPSS 18.0. The results were as follows; 1. Work-values were found out as five factors; Prestige workvalues, Personal development work-values, Work condition work-values, Personal welfare work-values, Social/ Altruistic work-values. 2. All five factors were found to be significant in enhancing job satisfaction. 3. Two factors which were prestige work-values and personal welfare work-values were found to be significant in facilitating task performance. 4. Job satisfaction was revealed as a mediator between all work-value factors and task performance. This study provided practical information about work-values of Y generational hoteliers to positively affect their job satisfaction and task performance. This study also confirmed that it is important to enhance job satisfaction in order to make employees perform their service duties better.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.6
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• pp.1041-1048
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• 2015

This study was performed to produce quality vinegar using different types of nuruk, which is the most effective in making traditional brown rice vinegar. The vinegar was produced with 20% vinegar starter, and pears were added to reduce the nuruk aroma. Three different types of Nuruk that were prepared were rice, wheat, and a rice+wheat (1:1) combination. The total acidities of brown rice pear vinegar made from rice-nuruk, wheat-nunuk, and rice+wheat-nuruk were 8.1%, 7.5%, and 6.4%, respectively. Free sugars, including glucose, galactose, and fructose, were highly detected from all three vinegar samples. Acetic acid and lactic acid were the major organic acids in all three vinegar samples. For free amino acids, alanine, glutamic acid, and arginine were mainly detected in all three vinegar samples. Total phenolic compounds were higher in brown rice pear vinegar made of rice-nuruk than in that made of wheat-nuruk, whereas total flavonoids showed the opposite pattern. DPPH-radical scavenging activity was higher in brown rice pear vinegar made of wheat-nuruk than in that made of rice-nuruk.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.79-95
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• 2000

In the modern industrial society, the management of human resources is regarded as an area as much important as the management itself. The development of human capacity is required to accomplish upgrading human resources quality. The objective of this study aims to seek the way to solve the problem of the job satisfaction of diner out company employee. The collecting data is analyzed by sass which is one of the computer. programs. This empirical research result shows some facts as follows : First, Significant differences between male and female in regard to job satisfaction were found. Second, No significant differences between unmarried and married in regard to job satisfaction were found. Third, Significant differences were found in the accomplishment and communication factor of job satisfaction according to the age, Fourth, Significant differences were found in the hard work environment and accomplishment factor of job satisfaction according to the education Fifth, Significant differences were found in the hard work environment factor of job satisfaction according to the major. Sixth, Significant differences were found in the wages, accomplishment , communication factor of job satisfaction according to the position. Seventh, Significant differences were found in the accomplishment and affinity factor of job satisfaction according to the period of the job. Eighth, Significant differences were found in the duty trait factor of jobs satisfaction according to the level of the pay. Ninth, Significant differences were found in the duty trait factor of job satisfaction according to the kind of the job. Tenth, Significant differences were found in job satisfaction according to the kind of diner out company.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.39-56
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• 2002

This is the study to stir up importance in bakery and to present evaluation of menu goods in barkery of tourist hotels. In order to achieve the purpose of this paper, it is gone ahead of the literature review including the previous research on the manu goods evaluation of tourist hotels. The major field research is to build a frame of the paper and present the model to release my humble theory. The limitation of the study was to make much of literature basis due to insufficient previous research on the issue. This is an unprecedented study on bakery department in tourist hotels in Korea thus no research model was unavailable for cross reference or comparative research. The evaluation of bakery menu good is directly related to the satisfaction of tourist hotels bakery consumers and we need a substantial managerial development method of bakery menu goods. This study has two goals in line with the purpose of investigation, that is to say, by understanding vital statistics of consumer and influence factor were created, and finally the factors and consumers and professional worker identified. The study would be framed into 5 parts like introduction, literature review, inquiry a plan and analysis method, consequence and discussion & conclusion. After the exploitative research, the study was approached to make findings through the questionnaires designed to find the relationship factor between consumer's evaluation and professional worker's evaluation of bakery menu goods in tourist hotels.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.30-45
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• 2005

This study is to explore the effects of business environment upon corporate image. Customers of foodservice establishments are selected as a population and six famous family restaurants located in Seoul were selected to evaluate the population. Accordingly, the purpose of the study is to survey satisfaction with corporate image of foodservice establishments and six famous family restaurants, to evaluate the satisfaction with corporate image, and to find a plan of raising corporate image. 240 samples were distributed and 194 samples were collected among them. 182 valid samples were selected for the research. As a result of factor analysis for business environment, internal environment factor, external environment factor, addition environment factor were extracted. There was no significant difference by sen, age, schooling, occupation, average income by month, and number of visiting foodservice establishments after examining the difference of establishment business environment by demographic characteristics. Analysing the effects of business environment upon corporate image revealed that the effects of business environment had effects upon corporate image in order of internal environment factor(.531), external environment factor(.360), and addition environment factor(.285).

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1245-1251
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• 2017

The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.