• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.57-72
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• 2004

This study is carried out to investigate the effect of any periods in the freezer and the product of value, moisture content, baking loss, specific volume loaf in manufncturing process thereof. The moisture content of the croissant slightly decreased as the periods passed in the freezer. And as passed periods frozen croissant dough dried naturally by the freezer fan. 1. As frozen periods passed croissant dough decreased moisture content and loaf volume. The volume is relation to the molsture content and croissant dough' gluten. Yeast is active but croissant dough is dried so pastry margarine's moisture vaporized little by little. 2. 1 day frozen bench time provided maximum specific loaf volume while croissant shape was unsettled, moisture content was highest. At the same dough croissant hardness had very sofi crust. 3. 1week and 2weets frozen dough had specific loaf volume and hardness with proper crust color. As the proper bench time provided best shape of croissant, color. 4. 4weeks and 8weeks frozen dough had over-al] value of croissant accelerating older product. As the same result, over Sweets frozen periods product were not available for sale and serving to customers. 5. By the sensory evaluation tests, over-all croissant as 1 week, 2weeks were significantly higher quality those than 6. 1day, 4weeks and 8weeks. Textural properties of croissant over 4weeks frozen periods so hard for every panel. According to the study, not croissant dough but also any other frozen dough(ex.Danish, brioche etc.)have to need proper bench time and 1week or 2weeks circulation making method have to given encouragement to practical pastry industry. Add to this study using only for frozen dough yeast instead of using fresh and instant

• Journal of Microbiology and Biotechnology
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• v.30 no.7
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• pp.955-961
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• 2020

Lactic acid bacteria (LAB) have caused many microbiological incidents in the brewing industry, resulting in severe economic loss. Meanwhile, traditional culturing method for detecting LAB are time-consuming for brewers. The present review introduces LAB as spoilage microbes in daily life, with focus on LAB in the brewing industry, targeting at the spoilage mechanism of LAB in brewing industry including the special metabolisms, the exist of the viable but nonculturable (VBNC) state and the hop resistance. At the same time, this review compares the traditional and novel rapid detection methods for these microorganisms which may provide innovative control and detection strategies for preventing alcoholic beverage spoilage, such as improvement of microbiological quality control using advanced culture media or different isothermal amplification methods.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Journal of Nutrition and Health
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• v.51 no.6
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• pp.580-589
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• 2018

Purpose: The purpose of this study was to evaluate the food insecurity status and dietary behavior and examine the association between the food insecurity status and consumption of processed beverage for secondary school students in Vientiane, capital city of Lao PDR. Methods: The study subjects are 714 students (boys = 307 and girls = 407) in four secondary schools (Chao_Anouvong, Phiavat, Saysetha, and Chansavang) of Vientiane, Lao PDR. Data on study subject's demographic characteristics, dietary behavior, food insecurity, and Mini Dietary Assessment (MDA) index were collected. A "Self-Administered Food Security Survey Module for Children Aged 12 Years and Older" developed by the United States Department of Agriculture (USDA) was used for the food insecurity assessment. Results: As a result, 72.7% of the subjects were in a state of food insecurity, and food security was associated with higher socioeconomic status (higher life satisfaction, higher parent's education attainment, higher item ownership, fewer number of siblings, and having more lunches at the school restaurant than at home). Compared to the food insecurity group, the frequency of breakfast, self-rated diet, and the total score of MDA index were higher in the food security group. On the other hand, multiple logistic regression analysis showed that 'food security' was also associated with a higher consumption of processed beverages (OR 1.544; 95% CI 1.078-2.213; p = 0.018). Conclusion: Improving the quality of the diet is essential for adolescents in both the food insecurity and food security groups in Lao PDR. Therefore, it is necessary to provide well organized nutrition education and establish adequate nutrition policy for adolescents in Lao PDR.

• Journal of Information Technology Services
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• v.17 no.3
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• pp.1-16
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• 2018

There exist a number of studies pertaining to the determinants of customer satisfaction between low-cost and full-service carriers in the airline industry. Most studies measured service quality using SERVQUAL based on a survey method. This study offers a new perspective by employing a big data analytic approach using SNS data, which reflects the immediate response of customers as well as trends in real time. This study chose eight factors from TripAdvisor's customer review site as determinants of customer satisfaction and compared the differences between low-cost and full-service airlines. The factors analyzed were seat comfort, customer service, cleanliness, food and beverage, legroom, entertainment, value for money, and check-in and boarding. Additionally, ratings from domestic and foreign customers were compared. The findings show that customer service and value for money are significant factors in satisfaction with low-cost airlines while all variables except legroom and entertainment are significant for full-service airlines. The results show that SNS-based data and analysis of big data are important for improving decision-making effectiveness and increasing customer satisfaction in the airline industry.

• Korea Trade Review
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• v.45 no.4
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• pp.107-123
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• 2020

The purpose of this paper is to analyze the Granger Causality relations between Korean FDI and exports in Vietnam using time-series from 2005 to 2019. Using 15-industry semi-annual data of Korean FDI and exports toward Vietnam, the Granger Causality Tests were conducted. Var and VEC models were decided after unit-root and cointegration tests of variables. Findings and implications of the empirical tests are as follows. First, unexpectedly FDI did not Grange-cause exports only in one direction. In two industries, food & beverage and medical & chemical products, there were Granger causality relations in both directions. In eight industries including print, publishig, pulp & paper, exports did Grange-cause FDI. In the rest of five industries including automative & trailer industry, there were no Granger Causality relation in both directions. Second, we presume that the both direction-causality relations are desirable phenomenon for Korea. Because Korean FDI and exports are increasing at the same time. On the other hand, substitution relationship between Korea's exports and FDI occur in the industry that exports did Grange-cause FDI. Finally, more in-depth researches considering Vietnam's consumer demand and the oriented characteristics of FDI are needed. The results of this research will contribute to understand structural patterns of FDI and exports in Vietnam and to make investment and export decisions.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.109-122
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• 2005

In accordance with changes in life style, people's desire to eat out is getting changed in their preferring factors from whether they can buy food they want to eat fast and easily to mood of the dining space, content and quality of service, hygiene condition of restaurant, quiet location and surrounding circumstance, and discount coupon and price destruction. In addition, consumers who begin to recognize the seriousness of environmental pollution prefer health-oriented food. On the other hand, excessive presence of competitors, growing personnel expense, increasing expenditure in accordance with swelling price of rent and material expenditure, increase of tax burden, decrease of income because of credit card service charge and high expected level by consumers make it difficult for restaurant's owners to manage restaurant business. Therefore, this study purposes to establish development of menu from the consumer's and the supplier's point of view and propose how to develop menu aiming at convenience, health and diversity.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.597-602
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• 2007

For the hotel industry, the situations having difficulties in management are becoming we planed by the rises of the cost and labor costs, the imbalance between supply and demand, stiffening competitions between the hotels. Therefore, there has been a plan for a great change to attract customers, escaping from the existing form of management in order to secure competitive powers in the food and beverage field. For that purpose, we plan to investigate into the preference of buffet restaurants in ten 5star hotels in Seoul. By the analysis, we also plan to present the menu concepts that stand out and are preferred by the customers in managing semi-buffet restaurants. Therefore, the linear and planar coordinate values of the H Hotels and I Hotels came out both positive(+) as results of a similarity analysis using MOS, we can predict that they would be positioning on the same dimension. Furthermore we can predict that the menu of antipasto, sushi, sashimi and desserts would be positioning on the same dimension as a result of analysis of the most preferred menu by customers for each station in managing a semi-buffet restaurant. Based on these results, there must be continuous supervision over the menu of buffet restaurants.

• Korea Trade Review
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• v.47 no.5
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• pp.147-160
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• 2022

This study aim to use the GTAP model to analyze the impact of RCEP Fermentation in the Korean manufacturing industry by quantifying the RCEP tariff commitment table. The research results show RCEP has boosted output in all sub-manufactures except wood and printed matter due to increased export volumes. Wood products, on the other hand, are more reliant on imports due to lower production due to lower domestic sales or overall exports. After RCEP came into effect, the import and export scale of Korea's manufacturing industry expanded effectively. Among them, the positive impact on the intensive low-tech manufacturing industries such as clothing and leather products, wood products and printing products, and food, beverage and tobacco products is greater than the positive impact on the technology-intensive medium and high-tech and high-tech manufacturing industries. And found that the growth rate of Korea's manufacturing trade is basically proportional to the tax reduction rate of RCEP. Finally, in order to promote the development of the manufacturing industry, some suggestions are put forward that need the government's policy support and strengthen the regional cooperation with RCEP member countries.

• Korean Management Science Review
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• v.19 no.1
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• pp.75-88
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• 2002

In recent years, it Is necessary to develop an alternative measure, the time efficiency of management activities, as a more measurable and operational tool Instead of traditional accounting measures such as inventories turnover. Therefore the concept of throughput time has got much attention as useful tool for controlling time based management. The purpose of this paper is to investigate the usefulness and adaptability of throughput time. The sample consists of 212 non-banking firms listed on the Korean Stock Exchange. The test Period were 10 years(1989-1998). The regression analysis for this study was performed using the cross-sectional data for the sample, and it was also performed for each Industry. The results show that net Income to tonal assets and labor productivity (value added Per employee) variables in the model was signiflcantly associated with throughput time. On the other hand, the relationship between throughput time and logistics cost to sales do largely not have statistical significance. Especially, it is found that the relationship do not have significance or negative response in food & beverage industry and wholesale & retail industry. In summary, the results show that the measure of throughput time can be an effective managerial Indicator for time based competition and management.