• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.156-164
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• 2006

The purposes of this study were to examine bakery cafe use and to identify differences according to gender and age. The questionnaires developed for this study were distributed to 320 males and females aged 20 and over in Seoul. A total of 285 questionnaires were used for analysis(89.1%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analysis and $x^2-test$. Over 80% of customers used bakery cafes once a month or less, and female customers visited more often than males. The main reasons for using bakery cafe were to chat and then, to buy and eat bakery products. There was a significant difference by age. Average time consumed at a bakery cafe was usually under 1 hour and 30 minutes. Female and younger customers stayed longer than male and older customers, respectively. The majority of customers(85.6%) were accompanied by 2 or less guests and there was no significant difference between the groups. The expenses per person per visit were usually $3,000won{\sim}10,000won$, and the percentage of customers who spent at least 15,000 won was highest in those aged 41 and more. The groups with different gender and age also differed in their choices of products. Customers who are female or under 41 years old used coffees or beverages more often than other group customers. There was no significant difference in understanding on bakery cafe between groups, and 64.9% of respondent answered that they understood bakery cafe as a complex of bakery and cafe. Overall, for early settlement and development of the bakery cafe industry, it seems very important to establish marketing strategy that meets target customers' needs on the basis of understanding their patterns of bakery cafe use.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.772-776
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• 2006

The purpose of this study was to examine the differences in satisfaction of leisure life and quality of life using standardized evaluation tools developed by WHO. Resource availability when dining out was measured by objective index(time of dining out, dining out expense) and subjective index(perceived satisfaction with time of dining out and dining out expense). In this study, 500 questionnaires(male & female adults) located in Seoul and the metropolitan area were sampled by convenience sampling and gather in 433 sheets of questionnaire. Data was analyzed by frequency analysis, factor analysis, reliability analysis, correlation analysis and regression analysis using SPSS Win 12.0. As a result there was high positive correlation between time of dining out, dining out expense and perceived satisfaction with time of dining out and dining out expense. Moreover, dining out resources impact on leisure life satisfaction and quality of life. Leisure life satisfaction had fairly high effects on quality of life. Since there is an increase in leisure time the desire to improve quality of life while enjoying dining out as a part of leisure life is increasing and as various forms of consumption takes place, it suggests that segmentation of dining out market is necessary and marketing strategy should be established.

• Journal of Digital Convergence
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• v.13 no.10
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• pp.483-490
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• 2015

The purpose of this study was to systematically organize the information for the regional resources from the agricultural management entities of convergence industry in Chungcheongnam-do. The target was the Sixth Agricultural Industry Association in Chungcheongnam-do; total 70 kinds of resources were investigated. The content was organized by name of regional source, introduction, photo, company and product information, feature of product, introduction of experience program, and etc., containing the value and meaning of products in stories of the regional sources and images. The material was organized in order of grains, fruits and vegetables, marine products, livestock, Korean sauces Kimchi, fermented broth concentrates, beverages tea, and other. It was saved as pdf file to distribute to the members; it may be utilized for online promotion, product promotion in exhibition festival sales promotion, posts for bulletin board hall, and etc. but also for promotional material in overseas marketing after translating to each language.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.172-186
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• 2009

This study investigates the relationship between the difference of the importance of physical environment by use behavior and customer satisfaction based on the customers who have visited domestic fine dining restaurants and tries to develop a marketing strategy to promote sales in fine dining restaurant business suffering from the global economic hard times. A survey was conducted to examine the customers who were older than 20 years old and have visited a fine dining restaurant, 'Wood & Brick' and 'Benigni', located at Sejongro Junction in Seoul for 61 days from May 1 to June 30, 2009. SPSS 14.0 statistical package was used to process data. Frequency analysis, reliability test, ANOVA, and multiple regression were executed. The result shows that the difference of the importance of physical environment by use behavior depends on the number of visits per month and the cost per capita. On the relationship between physical environment and customer satisfaction, cleanness, space arrangement, charm, and accessibility have positive effects on customer satisfaction.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.253-260
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• 2006

The purpose of this study was to suggest menu pricing strategy based on understanding about customer perceived value of products and services. The technique known as PSM (Price Sensitivity Measurement) was used for analysis of price sensitivity for 3 menu items of a family restaurant in Seoul. A questionnaire was developed through literature review and modified after pilot test. Questionnaires for the main survey were distributed to 250 customers on their visit to the restaurant, and a total of 138 questionnaires were used for analysis (55.2%). The statistical analysis of price sensitivity was conducted using PSM, and descriptive analyses were conducted using SPSS Win (12.0). The main results of this study were as follows: the price sensitivity of beef tenderloin steak was higher than two other menus and the stress range of teriyaki chicken was almost 0, that is, the price sensitivity of teriyaki chicken was very low. Present menu prices of 3 menu items were within the range of acceptable prices, but had some distances from the optimal pricing point. From the result of this study, it was concluded that price adjustment or price promotion strategy would be effective for increase in sales of beef tenderloin steak, and marketing strategies to enhance consumers' perceptions of value should be conducted for all menu items by situations. Overall, PSM technique could be a helpful tool for researchers and managers of foodservice organizations to understand how consumers' perceptions of value are affected by the interaction of price and quality.

• Applied Biological Chemistry
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• v.50 no.3
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• pp.217-223
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• 2007

Cosmetic products including toner and essence were manufactured to evaluate the effect of green tea polyphenols. In addition, irradiation was applied to remove an undesirable color of green tea polyphenol(GTP), which may cause a problem in marketing. The growth inhibition rates of GTP, PT, and PE on all cell lines were shown to be over 80% at 500 ppm concentration. Especially the growth inhibition rates of GTP, PT, and PE on human melanoma(G361) cells were shown to be over 80% at only 100 ppm concentration. Results indicate that the addition of irradiated green tea polyphenol may be effective in the manufacturing of functional cosmetics including toner and essence with various anti-cancer activities.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.91-106
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• 2002

To achieve these goals constituent dimensions and structural elements of the Japanese restaurants service quality are being investigated through the review of the food service industry and service. The survey about the importance and the Japanese restaurants was also conducted with a questionnaire to identify the tendency of customers who visited restaurants. These results and satisfactions hypotheses are being tested in the restaurant and the empirical research aye both conducted to achieve time research purposes. Japanese restaurants, located in the metropolitan area, are being selected as the object limits of the survey. Eighty-seven questionnaires are being distributed three kinds restaurants which means total 250 for all, and from which 230 are being analyzed. Frequency and $\chi$$^2$test were applied for the general matters and the conditions of object while Cronbach's Alpha coefficient and factor analysis were applied for reliability and validity. t-test was attempted to fine the importance and the satisfaction of the service quality. Also ANOVA was utilized. After examining the results of this survey, few facts were apparent. First the number of male ana female customers in the Japanese restaurants are divided evenly in about 55% of male customers and 45% of female customers. However, these people have a wide variety of jos. Another evident fact present on this survey shows that customers eating at a less expensive restaurants have a income of 1,000,000 won where as the expensive or high-end restaurants have customers with higher income than average. The price sensitive customers studied in this survey shows that they spend on average 30,000 to 70,000 won per person in the less expensive establishments. Therefore, with some service quality restructuring, application of new systems and ideas these restaurants could efficiently maximize their profit margin. Customers also showed that lower prices in lunch time would be an appealing incentive to deviate from standard lunch time 〈12:00~13:00〉and menu specials would be of interest to deviate from busy dinner time. In conclusion, since restaurants in the middle range category are not so many restaurants in lower range have a chance to maximize their profit. This study clearly shows that even the lower-end restaurants could raise their profit margin by incorporating new marketing techniques and by improving the service level of their restaurants.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.21-28
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• 2004

Marketing of traditional doenjang (a kind of fermented soybean product) is now focusing on its health advantages, being proven to have anti-viral, anti-cancer and anti-oxidant effects. The purpose of this study is to investigate the consumption patterns of traditional doenjang in the households managed by different generations of women living in Gyeonggi area. Six hundred housewives answered the questionnaire. Statistical analyses were performed on 590 subjects using SAS (ver 8.1). Chi-square tests and General Linear Models were used. The age distribution of housewives was as follows: 42.9% were in their 30s; 40.9% were in their 40s; and 16.2% were in their 50s. 57.5% of subjects graduated with high school education while 72.8% of subjects did housework only. Overall, 47.2%, prepared their doenjang themselves, while the remainder purchased it or received it from relatives. This percentage differed however according to age group, as self-preparation of doenjang was found in only 22% of housewives in their 30s, but increased to 83% of subjects in their 50s. 53.4% of subjects had their doenjang donated to them by relatives, compared with only 3.1 % of subjects in their 50s. Most of dishes using doenjang were soups and stews. Those housewives in their 50s made significantly higher use of doenjang in soup, wrapping vegetables (ssamjang), seasoning, and flat cake (jangttok). Doenjang dishes were prepared for the husband in the family 59.2% of the time, followed by housewives 15.4% of the time. Annual consumption of doenjang was 5.1kg. and Kanjang was 4.4L per household; there was no significant difference between the age groups respecting annual consumption. From such results, we may assume a decrease in home-made doenjang among younger generations and an increase in the amount of purchased doenjang. We can predict an increased need for doenjang of better quality. Also the development of new products such as ready-to-eat or fast food variants would better serve the trend towards convenience.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.89-103
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• 2011

The purpose of the study is to examine the effects of the country of origin image of beef on consumers quality perception, attitude and purchase intention. In order to conduct the research, 300 questionnaires were distributed to consumers who have purchased beef in Seoul during a two-week period from December $27^{th}$, 2010 to January $10^{th}$, 2011, but only 244 were analyzed for this study. The results are as followed First, country - of-origin image of beef had significant relations with consumers quality perception, attitude and purchase intention. Second, consumers quality perception had positive relations with attitude and purchasing intention. Third, consumer's attitude had positive influence on purchasing intention. In order to enhance the country-of-origin image of beef, cows should be raised in an environmentally friendly way. Having regular checkups and using good quality feed would produce reliable products. As well, in order to strengthen the image of beef, aggressive marketing strategies are also recommended.

• Journal of Korean Society of Rural Planning
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• v.12 no.3 s.32
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• pp.107-115
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• 2006

The purpose of this study was to document a phenomenon of rural tourism in Korea by Investigating characteristics of 50 villages that had participated in a competition of 'stimulation of rural village' The results are as follows: 1) The degrees of activation of rural tourism varied according to marketing efforts made by individual provincial(local) government. The results of contest indicated that provinces such as Gangwon-do, Chungnam-do, and Gyunggi-do showed highest performance among other competing local governments; 2) The results revealed that the total profit generated from direct sale of farm products outnumbered profits gained from sales of lodging and foods. This indicated that there is a room for improvement with respect to boosting more sales on lodging and food; 3) The regression analysis indicated a significant relationship between profits earned from sales of experiential tourism product and those from direct sale of farm products(multi-correlation coefficient: 0.38); 4) It was identified that Gyunggi and Ganwon provinces were ranked first in sales of foods and those of lodging, respectively; 5) Finally, it was showed that among the 50 participating villages, only 16 ones hold festivals by means of attracting tourists from outside.