• 한국식품과학회지
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• 제40권5호
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• pp.485-490
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• 2008

본 연구는 유기농 녹차 음료를 개발하기 위해 유기농 다엽의 카테킨류 함량을 비롯한 물리화학적 특성을 분석하였다. 다엽은 일체의 화학비료와 농약을 사용하지 않고 유기농 기법으로 재배한 시료를 사용하였고 채취시기가 다른 4월, 5월, 6월차와 반발효차를 수매하여 실험에 사용하였다. HPLC를 이용하여 다엽의 카테킨류 함량을 정량 정성 분석하였으며 녹차추출물의 색도와 pH를 측정하였다. 0.5%의 4월, 5월, 6월, 반발효차의 카테킨류는 각각 66.24, 29.19, 57.11, 5.27 ${\mu}g/mL$을 함유하고 있었으며, 카테킨류 중에서 EGCg의 함량이 가장 높았으나 EGC는 검출되지 않았다. 유기농 녹차 음료의 생산을 위해 카테킨류의 함량, 다엽의 가격, 수확량을 고려하여 6월차를 선택하였다. 6월차를 0.05, 0.1, 0.2, 0.5%로 추출하여 카테킨류를 정량한 결과, 0.1, 0.2, 0.5%는 0.05%에 비해 각각 1.50, 11.78, 41.09배 증가하였다. 6월차는 농도가 증가할수록 밝기가 증가하였고, 가장 밝고 녹색과 황색의 색이 짙었다. 반발효차의 pH는 5.83이었으며 나머지는 6.33-6.38의 범위를 가졌다. 6월차의 기호도 및 관능평가를 실시한 결과, 색상 기호도는 0.1%, 향기호도와 전체적인 기호도는 0.2% 추출물이 가장 우수한 평가를 받았고 단맛, 신맛, 떫은 맛의 정도를 평가한 결과 0.2%가 음용하기에 가장 적절하리라 사료된다. 또한 음료 제작 후, 저장 기간에 따른 녹차의 색 변화를 줄이기 위해 저장성 실험 결과 탄산수소나트륨을 0.03%를 첨가할 필요가 있다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권1호
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• pp.57-80
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• 2004

Resort Hotel Rate System was first introduced as an official guideline after Tourism Promotion Act, which enables the secretary of transportation to rate resort hotel by its facility and accommodation, was enacted on January 18, 1971. And the system was modified time to time to what we currently have after numerous revisions. However, the system has made a slow progress compare to the other countries system and have shown many potential problems that need to be improved. There is a problem that it is not even clear whether the act is as effective to apply it to rate any resort hotel in reality. The hotel rate system was first introduced in 1970's and changed ever since, and it also changed the private organizations to audit the decision. However, unlike the hotels in other countries, our hotel rating system is not focus on the customer's service and informations. It focus on the hotel's quality so that cause the problem whether the hotel is for customer or not In other different countries, they have some specific standard for evaluation of customer service based on customers' reference or needs. However, there is no evaluation part concerning on customer service in Korea. Also, even the hotel rating system is not based on the hotel waitress or waiter's service part. It means the system is almost focus on the hotel's qualities. Therefore, customer who needs hotel service, can not trust whether they can choose the hotels which gives the right informations and good quality services. Although hotel's physical layout is important, the service part is also important for evaluating the hotel entirely. There are a lot of things to develop and to be changed in order to develop tourism industry in the process of decision about Hotel's level in Korea Thus, this research will summarize some problems which are revised through the former research of hotel's level. And it will compare the system of hotel's level between Korea and developed countries in hotel industry Additionally, I will show current tourism industry in Korea. Finally, I suggest the improvement proposal for the level system of hotel in Korea and process of this system in the future.

• Journal of Information Technology Applications and Management
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• 제26권2호
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• pp.41-60
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• 2019

O2O(Online-to-Offline) commerce, a kind of multi-channel, is used in various industries such as accommodation, food and beverage, transportation, and real estate. The O2O commerce, a channel of integrating online and offline, overcomes the limitations of traditional online commerce, where a customer made a purchase decision without direct experience. Despite this advantage of O2O, if the online-offline channel is not effectively linked, customer's complaints would occur due to service failure. This study, with regard to O2O service failure circumstances, intends to investigate the effect of customer's perceived justice on their emotional response, recovery satisfaction, followed by intention to repurchase. Perceived justice in this study is composed of distributive justice, interactional justice, and procedural justice. Furthermore, this study explores the moderation effect of O2O industry types in the relationship between perceived justice and emotion. An O2O industry type is classified into accommodation, food and beverage, and transportation. A hypothesized research model was empirically tested using a structural equation model. The current study collected 433 questionnaires and the target respondents are customers who have experienced service failure in O2O commerce. The empirical results showed that O2O commerce more effectively conducts service recovery strategy and causes positive customer response by integrating online and offline channel. One of the ultimate purposes of O2O service providers is to reduce the likelihood of service failures and to recover more quickly and efficiently by linking two channels rather than using a single channel. This study suggested that the O2O channel is effective in influencing customer satisfaction and loyalty by inducing customer's positive emotions in recovering service failure.

• 한국조리학회지
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• 제7권3호
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• pp.13-34
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• 2001

The case which it contracts with the dynamic result measurement system when actual outsourcing evaluation measurement is composed and then one result standard between the service supplier and the user is set, which owns jointly the expense which is reduced from that or the benefit which is created from that is increasing In the conclusion, for outsourcing management strategy of domestic foodservice industry in order to succeed, first it is accurate and examined that for what and how outsourcing should be introduced and as a result, what kind of result can be raised from that result\ulcorner Food service industry should be outsourced if you want to make more many investment in better humane resources, food & beverage-goods-security and education to provide eating-out service out of various business in food industry. When considering the actuality of the domestic foodservice industry that time it is appropriate, it sees. The foreign-brand goods which is introduced in the country are being executing in the 1ink of part management strategy. One of the most influential factor of domestic foodservice industry's management pressure is overspent management expenses, Does the namely expenses preparation effect reach which degree\ulcorner what kind of method can most decrease these expenses\ulcorner Doing grows the success and failure of the Korean foodservice industry controls result with the fact that it will operate with a big variable sees. The background which the domestic foodservice industry should introduce inevitably the outsiurcing system is to develop continuously nation foodservice industry in the way of cost curtailment of food-material, a labor cost curtailment with efficient application and synergic effect like specialty manpower utilization. The kindred competitive enterprises gradually concentrate management resource to the point ability from the present point of view which is increasing and a strategy position they secure, to prepare a competitive power, what sees it is important national industry must prepare a new paradigm. It is important to measure the result based on sales accomplishment in operation system dimension, and it is more important to appropriately apply regard of the evaluation measurement

• 식품과학과 산업
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• 제52권1호
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• pp.20-31
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• 2019

Sensory perception of food/beverage products is one of the most important quality factors to determine consumer acceptability and thus sensory discrimination methodology has been a vital tool for quality management. Signal detection theory(SDT) and Thurstonian modeling provide the most advanced psychometric approach to modeling various discrimination methods. In these theories, perceptual and cognitive decisional factors are considered so that, a fundamental measure of sensory difference (d') can be computed, independent of test methods used. In this paper, sensory discrimination analysis based on SDT and Thurstonian modeling is introduced for more accurate and systematic applications of sensory and hedonic quality management in industry. Ways to realize the statistical power and relative sensitivity of sensory discrimination methods theorized in SDT and Thurstonian modeling in practice, are also discussed by using a case study of the Nongshim quality management program for drinking water in which SDT A-Not A test methodology was further optimized.

• 식품보건융합연구
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• 제10권2호
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• pp.1-5
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• 2024

This study aims to investigate the impact of character collaboration product characteristics on brand awareness and purchase intention within the food and beverage (F&B) industry, with a special focus on Generation MZ's growing interest in such products. The methodology involves a comprehensive review of existing literature on character marketing, brand awareness, and consumer purchase intention, supplemented by case studies of successful character collaborations in the F&B sector. The findings reveal that character collaborations significantly impact brand awareness and purchase intentions, particularly among younger consumers like Generation MZ. These collaborations not only rekindle nostalgia but also introduce new and exciting consumer experiences, effectively attracting a wide demographic. The success of character-themed products, from Pokémon bread to Coca-Cola's League of Legends collaboration, underscores the strategy's effectiveness in boosting brand recognition and consumer engagement. The implications of this research are manifold for the F&B industry. Firstly, it highlights the importance of leveraging popular characters to forge emotional connections with consumers. Secondly, it suggests that product development should closely align with consumer preferences and market trends to maximize appeal. Lastly, it positions character collaboration as a strategic marketing tool that not only enhances product sales but also strengthens brand loyalty and facilitates sustained brand growth.

• 대한영양사협회학술지
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• 제7권3호
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• pp.282-294
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• 2001

n accordance with the National Health Promotion Act of 1995, newly designed National Health and Nutrition Survey was carried out in winter of 1998. Although this survey amended most of the problems noted in previous Nutrition Surveys, it still had a limitation in reflecting seasonal variation in food intake due to the survey period which was confined to November and December. In order to counterbalance this limitation and estimate the yearly food intake of Korean population, three seasonal nutrition surveys were taken place in spring, summer, and fall of 1999. Seasonal Nutritional survey targeted 15 households each in 60 nationwide primary sampling units(PSUS) which were part of 200 PSUS of 1998 National Health and Nutrition Survey. Therefore, total of 2,700 households were surveyed in 3 seasons. The interviewers visited each household members and carried out face to face interview on household. Daily food intake was monitored using 24 hour recall method. According to the survey results, fruits, beverage and alcohol intake showed large variation with season while processed foods showed almost no variation. And intake of vegetables and fruits were influenced by their own harvesting time and had impact on the list of foods consumed most. With the result of the 1998 NHNS, this study made it possible to estimate the yearly average food intake of Korean population. The result of this survey is expected to be used in planning food supply and setting tolerance level of contaminants of each foods at the government level.

• 대한영양사협회학술지
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• 제2권2호
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• 한국관광식음료학회지:관광식음료경영연구
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• 제9권
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• pp.67-91
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• 1998

This study reviews the rating system of hotels and restaurants regulated by french gouvernment and compares the french guide books of worldwide reputaion : Guide rouge of Michelin and Guide France of Gault-Millau. The apparatus of gouvernment and the inspectors deciding the grades, the processes and the prior conditions needed for obtaining the adequate grades are mentioned. So it will be a help to understand the present system of hotels and restaurants in France. The publishing firms like Michelin and Gault-Millau not only encourage the trvel and F & B industry by estimating the hotels and restaurants and publishing the results, but also informe the consumer. Ultimately, the guide books would like to play an important role in improving or making better the levels of the tourism and the gastronomy. They support continuously the publishing of guide books with the qualified persons and financial aid. Especially, Michelin doesn't insert the advertisement in his publications. In publishing the guide books, it can be one of the most important points for proving his independence of hoteliers, restaurateurs and the others. The seconde point is impartial, clear and rigid inspection that doesn't admit any corruption. Now is the moment in korea to promote the tourism and the gastronomy by publishing the credible books like 「Guide rouge」 and 「Guide France」in order to present Korean attrations and epicurean foods.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.81-110
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• 2002

The temporary tax deduction on investment cutting the corporate income tax within 10% of the amount of investment is aimed at stimulating the investment for economic activity. 25 business sectors are applied to this tax law and in tourism, the accommodation registered by tour promotion law and international convention plan business belong to it. I'd like to mention the problem of the temporary tax deduction on investment amount for hotels and suggest better solutions. This tax law is so temporary applied that we shouldn't get tax deduction after June 30, 2002. So, we can't get income tax deduction on the investment out of the available period. And further more this tax law has a rule not real investment but solely new project investment for hotels. There are numbers of difference between real investment and new project investment. The amount of investment is based on an object of acquisition taxation. And also there are numbers of difference between real investment and an object of acquisition taxation. For example, landscape construction is a great part of hotel construction but it's not an object of acquisition taxation. For running hotel business, we also need lots of equipments such as linens utensils for restaurant and decorations for hotel interior. But these are also excluded from this tax law. As you know, these equipments can be regarded as product equipments in manufacture industry. Therefore we should take the specificity of hotel investment into consideration and expand the role of the temporary income tax deduction on investment amount for hotels.