• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.463-476
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• 2016

Western countries came to Asia aggressively in the early 1900s. Westerners who came to Korea at that time also had a various jobs with diplomats, missionaries, doctors, and so on. Korean diet was curious and shocking to foreigners in the early 1990s, so they made a record of the Korean diet. They thought Korea was peaceful, attractive and rich to eat. Koreans ate mainly rice and kimchi, a variety of grains, vegetables and bibimbap. Korea had a variety of meat and fish, seaweed, and herbs(ginseng). Foreigners said Koreans were greedy for food and ate a lot. Koreans ate basically a bowl of rice(bap), a bowl of soup(kuk), kimchi, soy sauce and other dishes. If Koreans wanted to set a table in abundance, they have meat soup(kuk) with meat and additional fish like as raw fish, dried fish, and boiled or fried fish. Korean people had a jangdokdae with Ongki(Earthen jar) where soy sauce(kanjang), soybean paste(doenjang), red pepper paste(kochujang), pickles (jang-achi) have been fermented. Foreigners felt the smell of lacquer tree and kimchi hung in the air from Korean people. While they were compared it to the smell of western rim cheese burger, they said Korea was a country with nasty smell in the feet. By the records of foreigners in the early 1900s, Korean's diets and image were appeared objectively.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.123-144
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• 1997

This study, by setting the systems of room sale promotion, analyzing the actual status and the present working state with its center on the 'RHotel' that is a special grade-two hotel and the sales promotion activities of each type, intends to understand the presentstatus of the hotel and present its problems and the method for improvement. The strategy of salespromotion and the ineffectivenessof the system organization were found to be imminent in the sales promotion activities as its problems, and the importanceis being not attached to the actual substance rather than to the actualresults, such as the advertisement and publicity strategies, the irrationality of sales personnel controland its evaluation method, and therefore, the goal-oriented control is not being takenad its problems are emerging. Therefore, as an improvement plan, we ought to put the plan of the hotel merchandising into action for customers to buy what they want, the establishment of the customer-oriented sales promotionservice and the communication channel using the brand-new managerial skills, systemaizesales promotion method sand strategies, develop the organizational and systematic strategies develop the organizatinal and systemactic strategies and goods for the sake of the image-making and room sales promotion of hotels, develop the activation ways of flexible operation, and also need to develop the skills of sales promotion. Accordingly, by doing irrationalsales activities in the system and the promotion with its center on the sales promotion department, and it sis urgently required that we streng then the comodity developments fitting the hotel's traits, such as uniformpolicy of cost, mass-communicationactivities for sales promotion, the improvement of non-effectiveness, and advertisement of hotel items, and the publishing of public relation books. Therefore, the best weapon for hotels before other purchaseis to be discriminatized from other competitive hotel with theunderstanding of the psychology and activities of customers, and the communicatin with customers, and to set up organicprograms of sales promotionstrategies. Also we must promote our sales in accordance with the desire of new customers, gater the market information of customers, all the time, and systematize the facility improvement, managerial policy, business strategiescorresponding with the desire of customers. By doing so, we are able to seek, at the same time, both the satis faction of customers and the sales maximization of the hotels that will perfrom the activities of sales promotion and management.

• Journal of Distribution Science
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• v.12 no.12
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• pp.119-130
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• 2014

Purpose - Franchise industries are significant both socially and economically. However, with increasing interest, there are manifold problems. It is necessary to seek measures for mature operation constantly despite unprepared franchisors, negative perceptions of the media and society toward franchise, and rapid changes in business start-up trends and propensity to consume that make business start-ups difficult. The paper aims to explain the effects of relational commitment and performance on the franchisor's management characteristics and justice in the food service franchise system. Research design, data, and methodology - This is an exploratory survey examining franchising in Korea. Based on a literature synthesis, we extract five constructs: managerial characteristics, support, fairness, trust, and satisfaction. We hypothesize that these factors influence the trust, satisfaction, and performance of franchisees. To examine these hypotheses empirically, we conducted a survey on the database of the Franchising Council of Korea. The study employs data from May to September 2014. In total, 135 completed questionnaires were received, of which 128 were usable. The data was analyzed with SPSS/PC 22.0. First, to test unidimensionality and nomological validity of the measures of each construct, we employed a scale refinement procedure. The result of a reliability test with Cronbach's α and factor analysis warranted unidimensionality of the measures for each construct. In addition, nomological validity of the measures was warranted from the result of the correlation and regression analysis. By analyzing the data, we can confirm most hypotheses. Results - Frist, franchisor characteristics have a positive effect on trust and satisfaction. Second, franchisor fairness has an effect on trust and satisfaction. Third, franchisor support has an effect on satisfaction. Further, the franchisee trust has an effect on satisfaction. Fourth, the satisfaction of a franchisee with a franchisor affects the performance of a franchisee. Finally, there is a possibility that not only franchisee performance but also increasing the credibility and improving the image of the franchisor through communication between franchisor and franchisee can improve franchisees' performance and satisfaction by motivating the franchisee for sustainable growth. Franchisers should endeavor for franchisees to obtain stable revenue with continuous and practical support. They should recognize that they can expand their business by supporting their franchisees. Franchisors should not only instantly respond to franchisees' troubles with interactive communications but also raise the ability of supervisors for better support. Franchisors should share their visions and goals with their franchisees and provide systematic and continuous support based on trust and clear company management. Franchisees should understand franchisors' position as well as participate in establishing the basic franchise system. Contributions - The paper contributes to understanding franchising in Korea. It offers insights and assistance to franchisors hoping to start franchises. This paper explores measurement issues related to franchisee performance by estimating its determinant factors (managerial characteristics, support, fairness, trust, and satisfaction). This study provides franchisors and practitioners planning to extend their franchising business with some practical knowledge.

• Journal of Food Hygiene and Safety
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• v.6 no.1
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• pp.13-26
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• 1991

This study was performed for searching for non-hepatectomy medium-term bioassay model by using newborn female rats. Newborn female Sprague-Dawley rats (1 day old) were given an intraperitoneal injection of 150 mg/kg of diethylnitrosamine (DENA). After three weeks, all rats were weaned and divided into three groups. Group 1 were fed on diets containing 0.01% 2-acetylaminofluorene (2-AAF) as a promoter for three weeks. Group 2 were given 0.05% phenobarbital (PB) in drinking water as a promoter for 8 weeks. Group 3 was control group. The autopsy was carried out at 4 weeks and 8 weeks after weaning. Preneoplastic lesions were indentified with immunohistochemical staining for glutathione S-transferase placental form (GST-P). In liver weight to body weight ratios, group 2 showed significant difference from group 1 (p<0.001) at 4 weeks after weaning. Group 1 and group 2 showed significant difference from group 3 at 8 weeks after weaning (p<0.0I, p<0.001), respectively. In quantitative analysis for GST-P positive lesion area by using Image Analyzer, group 1 and group 2 represented significant difference in comparison with group 3 at early 4 weeks after weaning (p

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.5
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• pp.961-969
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• 2017

Today, the world is experiencing a variety of natural disasters due to the extreme weather. Drought that occurred throughout Southeast Asia from February to May 2016 is also a form of abnormal climate. As a result of this drought, five countries, including Cambodia, Thailand, Vietnam, Laos and Myanmar, faced food shortages, food shortages, as well as rice yields for export. In this study, remote sensing technique was applied to the vicinity of Tonlé Sap, the largest lake in Southeast Asia, to quantitatively analyze the damage caused by drought. As a result, the change of land cover caused a drastic decrease in the water system (132.582㎢) and greenery (706.937㎢) in February 2016, and the reduced water system and greenery changed to dry land and paddy field. It was also found that the temperature rise of 6℃ ~ 8 ℃ compared to the previous year due to the drought from February to April 2016 due to the change of the surface temperature. And it was found that the function of the lake was deteriorated in April due to continuous drought.

• The Korean Journal of Franchise Management
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• v.8 no.3
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• pp.17-27
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• 2017

Purpose - In align with the increasing competition in both online and offline franchise markets caused by the increasing impact of social networking service, entrepreneurial passion(EP) of the franchise owners has crucial impact on the stakeholders. This study proposed the customer among stakeholders has the critical influence firm's success and examined the structural relationship between entrepreneurial passion(EP) and trust, identification, and loyalty from the customer's perspective. Research design, data, and methodology - This study examines the structural relationship between entrepreneurial passion(EP), trust, identification, and loyalty from the customer's perspective. More specifically, the EP were measured using three sub-dimensions such as EP-inventing(Perceived passion for inventing), EP-founding(Perceived passion for foundting), and EP-developing(Perceived passion for developing). In order to verify the research purposes, research model and hypotheses were developed. All constructs were measured with multiple items developed and tested in the previous studies. Each item was measured on a 7 point Likert-scale anchored by '1 = strongly disagree, 7 = strongly agree'. The data were collected from 449 franchise consumers through online survey and were analyzed using SPSS 21.0 and Smart PLS 3.0. statistical program. Result - The results of this study are as follows. First, EP-inventing and EP-developing have significant impacts on corporate trust. Second, EP-founding does not have significant impact on corporate trust. Third, EP-inventing and EP-founding have significant impacts on consumer identification. Fourth, EP-developing does not have impact on identification directly, but does indirectly through corporate trust as a mediator. Fifth, corporate trust and identification have significant impacts on loyalty. Conclusions - This indicates that the foodservice franchise CEOs should continuously develop new menus and service to fulfill customer needs. EP-inventing of the food franchise CEOs may enhance customer trust for higher quality of product or service, and EP-developing can also be a driving force for customer trust as it embeds belief in customers that the franchise is sustainably developing. Also, food franchise CEOs should first clarify the support process for the existing brands before developing new ones. Customers tend to lead the trend by using brands that satisfy new trends in the foodservice franchise market, and it could have identification with the trend-setting franchise. Customers do not accept if a company is different from their personal image or norms. So the franchise CEOs must create identification with customers by building corporate trust. Corporate trust influences consumer behavior and emotion, thus the franchises need to secure trust by improving product or service continuously.

• Journal of the Korean Dietetic Association
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• v.15 no.2
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• pp.97-112
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• 2009

The purpose of this study was to develop a nutrition education curriculum with teacher's guide which includes discretionary activities for obese children. A survey was carried out to investigate the recognition of body image and food behaviors according to the obesity index (mild, moderate, severe) in school children (4~6th grade, 158 boys and 60 girls) who were selected based on a physical examination in May, 2006 in the Gyeongnam province. Next, a nutrition education curriculum with teacher's guide was developed on the basis of the findings from the survey and from preceding researches. The results are summarized as follow. The results of this study showed the existence of some nutritional problems such as overeating, prejudice, skipping meals, snacking patterns, etc, which indicate the need for nutritional management for obese children. Most overweight children (80.3%) showed the most interest in the nutrition education program, particularly with regards to dieting for weight control (64.7%). The developed nutrition education curriculum consisted of 8 main subjects and 13 subtitles. The curriculum was prepared for 13 lessons and included songs and singing, making-up lyrics, games about nutrition, discussions of the experience of eating (satiety, thirst, hunger), debates on dietary habits, writing and others to promote the interest for learning. We aimed to develop this program in an attempt to improve the dietary habits of obese school children. This is very important because once a dietary habit is formed in adults, it is difficult to change and the best adjustable stage is during childhood. Therefore, early nutrition education during elementary school can change and build-up the awareness of health in young elementary school children.

• Journal of Environmental Health Sciences
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• v.38 no.2
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• pp.136-141
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• 2012

Objectives: The objective of this study was to investigate whether the ammonia nitrogen concentration of aqueous samples such as drinking water can be determined by measuring the saturation of the samples colored by indophenol method. Methods: A color saturation measurement system was constructed by connecting a notebook computer to an image acquisition device composed of a PC camera and a light source, and was then used to measure the saturation of samples colored by blue indophenol complex. Results: Between two available light sources, a fluorescent lamp was selected due to its demonstrating better linearity between color saturation and ammonia nitrogen concentration. Prediction by quadratic regression was more accurate than by linear regression, and prediction by quadratic regression in the concentration range of 0.1-1.0 $mg/l$ was more accurate than in the concentration range of 0.0-1.0 $mg/l$. Regression-based predictions over 0.25 $mg/l$, 0.55 $mg/l$ and 0.75 $mg/l$ concentrations were implemented both by spectrophotometric method and by measuring color saturation. In the case of 0.25 $mg/l$, the predicted concentration by spectrophotometric method was $0.256{\pm}0.0076\;mg/l$ and the predicted concentration by measuring color saturation was $0.246{\pm}0.0086\;mg/l$ (p=0.051). In the case of 0.55 $mg/l$, they were $0.561{\pm}0.0068\;mg/l$ and $0.564{\pm}0.0166\;mg/l$ (p=0.660). In the case of 0.75 $mg/l$, they were $0.755{\pm}0.0139\;mg/l$ and $0.762{\pm}0.0088\;mg/l$ (p=0.215). Conclusions: There were no statistically significant differences (p>0.05) between the data from the two methods in all three of the concentrations. Therefore, the color saturation measurement method proposed in this paper may be considered applicable for determining the ammonia nitrogen concentration of aqueous samples such as drinking water.

• The Journal of the Convergence on Culture Technology
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• v.3 no.4
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• pp.77-82
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• 2017

The first objective of this paper is to develop the frame of design analysis and color plan strategy for the entire brand. A variety of analyses were carried out on the base of the I.R.I system and the semiotic viewpoint to develop the analysis frame for the entire brand meaning and color. The major part of the research is assigned to secure the validity of the analysis framework that is to be applied to the brand environment. Also, by SWOT analysis, analysis consistency has been maintained in design integration based on color frame. And theoretical review was made on color strategy planning. Through this, we attempt to explore the role of total brand strategy and color design requirements and analysis process. As a result, visualization of brand and color has been established by conceptualizing the ideal-type of commercial success. In conclusion, we have demonstrated the results of image analysis of whole brand through commercialization, visualization and expression through analysis and application of design process of total brand, and also showed the process of optimizing color design plan.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.1-12
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• 2015

The purpose of this study was to investigate the quality characteristics of muffins prepared with saccharin. The effect of saccharin was evaluated in terms of height, weight, volume, specific volume, baking loss rate, image analysis, color, texture, moisture contents and acceptance test. Height, weight, volume and specific volume of muffins increased with the addition of saccharin. The baking loss rate of the samples containing saccharin was lower than those of the control group. Crust thickness of muffins containing saccharin evaluated with crumbScan decreased as the content of saccharin increased. Lightness of crust decreased significantly as contents of saccharin decreased, whereas lightness of crumb increased. Control without saccharin showed the most hardness by TPA. During storage, moisture contents increased significantly as the amount of saccharin increased. According to the acceptance test, muffins with saccharin exhibited higher scores than muffins with sugar except for color of crust and flavor. In particular, Samples 1 and 2 had the highest scores. Based on the above results, the addition of saccharin would be appropriate for making muffins.