• The Journal of the Korea Contents Association
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• v.14 no.6
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• pp.453-465
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• 2014

Although fairly descent amount of research outcomes has been generated on problem-based learning(PBL) with regard to science and medical subjects, relatively less outcome has been generated on social science and management subjects. Therefore this study attempts to exam effect of problem-based learning in food service entrepreneurship subject on improving problem solving skills. After literature review, for constructing for this research frame, each class schedules were formed by hybrid-PEL and traditional lecture style respectively then problems, solution, and evaluation process were generated for hybrid-PBL. Through the result, there was hardly any differences occurred before and after traditional lecture approach on students' problem solving skills. There was, however, certain differences appeared on students' skills after hybrid-PBL approach. Through the study, hybrid-PBL learning can be an effective teaching method in social science and management subject for improving students' problem solving skill.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.2
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• pp.77-86
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• 2017

Selection of location in food service start-up business is sure to be a shortcut to achievement of business performance, and in this context, it's no exaggeration to say that food service industry is an real estate industry. This study looked into what influence of the location factor in food service start-up business had on sales performance, and intended to verify whether the location factors ultimately influenced business performance consequent on the influence of location factors on start-up business satisfaction. To this end, this study set food service owner-operators as its research subject, and conducted a survey of the operators (of restaurants) located in Anyang-si from December 1, 2016 until January 30, 2017. This study distributed a total of 300 copies of questionnaires, and collected 245 copes, among which this study used 198 copies for empirical study excluding the copies whose reply was unfaithful. This study did empirical analysis of 198 copies using SPSS 22.0 Statistical Package Program, together with the application of frequency analysis, factor analysis and regression analysis. The major results of this study are as follows: First, this study divided the location factors in food service start-up business stores into the four, i.e. accessibility, clustering property, placeness and visibility, etc. Second, the study results showed that accessibility, clustering property, placeness and visibility had significant influence as one in the influence of locational factors on sales performance. Third, this study could understand that start-up business satisfaction had a partial mediated effect in the influence of location factors on sales performance. Resultantly, this study confirmed food service start-up business's own selection of location, and wished to find major factors and a differentiated point in time of selection of location of stores in other fields. Such a result gives an implication that it's necessary to concentrate all efforts to increase sales performance of food service start-up business from the location selection phase, and to make efforts to increase start-up business satisfaction.