• Culinary science and hospitality research
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• v.16 no.1
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• pp.92-103
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• 2010

This study aims at analyzing what influences the menu quality of Italian restaurants in major five star hotels in Seoul have on satisfaction and revisit intention. The survey was conducted from 20st June to 26th June, 2009. The statistical data of the analysis were completed using the SPSS 12.0 program, and frequency analysis, reliability analysis, factor analysis, multiple regression analysis were conducted. The results of this study were as follows. First, the most significant factor in selecting Italian restaurants was found foods taste, and the factor analysis with 45 variables of the menu quality of the Italian restaurants came up with menu factor, foods quality factor, and menu service factor. Second, among the menu quality of the Italian restaurants, menu contents and menu services were found to have a significant effect on satisfaction. Third, satisfaction was found to have a significantly positive effect on revisit intention. Fourth, menu contents were identified to have a significantly positive on revisit intention while food quality and menu services didn't have a positive one. Thus more studies should be focused on a variety of menu quality regarding Italian restaurants in the future. Based on these results, there must be continuous supervision over the menu of Italian restaurants.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.207-220
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• 2015

The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Journal of Korean Tunnelling and Underground Space Association
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• v.19 no.6
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• pp.1029-1044
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• 2017

The Discrete Element Method (DEM) is one of the useful numerical methods to analyze the behavior of the ground formation by computing the motion and interaction using particles. The DEM has not been applied in civil engineering but also a wide range of industrial fields, such as chemical engineering, pharmacy, material science, food engineering, etc. In this study, to review a performance of the spoke-type earth pressure balance (EPB) shield TBM (Tunnel Boring Machine), the commercial software based on the DEM technology was used. An analysis of the TBM during excavation was conducted according to two pre-defined excavation conditions with the different rotation speed of a cutterhead. During the analysis, the resistant torque at the face of the cutterhead, the compressive force at the cutterhead and shield surface, the muck discharge at the screw auger were measured and compared. Upon the two kinds of excavation conditions, the applicability of the DEM analysis was reviewed as a modelling method for the TBM.

• Korean Journal of Plant Resources
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• v.28 no.1
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• pp.35-63
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• 2015

A floristic, field research was conducted from March 2005 to October 2012 the Woraksan National Park (N $36^{\circ}46^{\prime}{\sim}36^{\circ}59^{\prime}$, E $128^{\circ}02^{\prime}{\sim}128^{\circ}19^{\prime}$) to characterize the flora of the region. Especially, we divided the surveyed region into nine representative collection areas based on floristic components were compared and analyzed. This field study discovered significant plants in various categories. The 41 surveys revealed that the vascular plants in this region comprised 815 taxa: 116 families, 429 genera, 717 species, 4 subspecies, 78 varieties and 16 forms. In this study, 80 taxa were firstly recorded from this region. Korean endemic plants numbered 22 taxa, and the fifteen taxa rare plants designated by Korean Forest Service as were found in this region. The taxa in the category II of rare and endangered plants and the taxa with the higher rank than the third degree among the floristic regional indicator plants designated by Korean Ministry of Environment were one and 56, respectively. From a geographical perspective, limited distributions of Matteuccia struthiopteris, Spiraea trichocarpa, and Aster tataricus at a latitudes higher than that of Woraksan National Park. Moreover, this study has confirmed that the Woraksan National Park is the species diversity center for Asarum koreanum, Elsholtzia angustifolia, and Allium linearifolium in the central province of the Korean peninsula. Inaddition, the naturalized plants of 54 taxa were recorded.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.64-75
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• 2010

The aim of the study is to explore how foreigners recognize Korean culture through Korean food and how it influences the perception of Korean restaurants, culture and satisfaction. As a result of analyzing the data, three factors in the Korean culture of restaurants were obtained: style, flavor and affection. With multiple regression analysis, all three hypotheses were supported. Style was the most important contributor to the image of Korean restaurants and culture, followed by affection and flavor. The image of Korean culture has significant influence on satisfaction. Major recommendations of this study can be outlined as follows: First, among style, flavor and affection, style was a major determinant of the image of Korean culture; hence, in order to enhance the image of Korean restaurants and culture, style needs to be emphasized. Second, as the image of Korean culture has significant influence on satisfaction, the images of Korean culture should be well displayed and maintained to boost this satisfaction.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.260-273
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• 2010

This study aims to examine the quality characteristics of bread by the amount of addition of black garlic powder. there bas been increasingly higher interest in functional foods. According to the results, after analyzing mixograph, of the dough by using mixograph, the bread containing black garlic powder was considered to be most suitable for making bread As for stickiness of the dough with black garlic powder added, the higher black garlic powder was added, the more the bread becomes sticky. BG 6(i.e. bread with 6% of black garlic powder) had the highest fermentation rate for 60-minute fermentation period(i.e. first fermentation). Analysis through crumbScan showed that there were significant differences in crumb fineness between the control and bread with addition of black garlic powder, showing no significant difference by the amount of addition of black garlic powder. As for the volume and specific volume of bread with addition of black garlic powder, the more black garlic powder, the less volume and specific volume. Preference test showed that BG 6 got the best appearance and taste, in overall preference, BG 6 and BG 9(i.e. bread with 9% of black garlic powder) showed the same degree. However, BG 6 is considered the optimum addition of black garlic powder to reduce the production costs in the numerical respect.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.163-176
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• 2010

The purpose of this study is to find out the effect of job rotation on employees' motivation and satisfaction. That is, it is the ultimate aim to know why employees want job rotation or why not, whether the rotation has an effect on their motivation, and finally whether the motivation gives direct job satisfaction. As a result of the survey, the efficiency and procedure of job rotation have influence on motivation. The employees also think that regular rotation can help them to find the proper position to meet their aptitude. And motivation also affects employees' achievement, benefits, and relationship with their bosses. Especially, when they feel great achievement and pride in their jobs, their satisfaction appeared to be very high. And when they are paid properly in comparison with their workload, or they learn special knowledge from their bosses, they usually content themselves.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.42-57
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• 2015

When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.25-37
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• 2015

By studying the awareness level of students, for the need to protect personal information, and also by studying students' level of perception as to which information needs protection, this study aims to show that increased education is beneficial, and necessary, across all university majors. This increased education is necessary to improve information security, and increase the responsible sharing of private data which has many benefits, specifically in the Healthcare field. Utilizing student volunteers across multiple majors at a university in South Korea. These questionnaires measured the students' awareness of private information, their perception of private information and also the students' experience in receiving university level education regarding private information and the need for its protection. This study shows that, when compared to students in other fields, students in the field of public health had a higher level of awareness regarding the consequences of personal information disclosure for both public purposes and medical research. Within the parameters of this study, this outcome can be explained as the result of exposure to educational curriculum which contained information related to personal information protection. This increased education raised the student's awareness of which information is considered private, as well as, which information is valuable when responsibly shared. As a result, this study shows that an increase in education regarding information privacy, should be included in all university majors, and gives us evidence to support that this additional education is valuable to students at all levels and should be encouraged.