• The Research Journal of the Costume Culture
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• v.10 no.2
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• pp.132-145
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• 2002

This study conducted a questionnaire survey of family restaurant employees in Seoul on their satisfaction and preference in working uniforms, and analysed the result to suggest adequate designs to serve the purposes of uniforms. The result is as follows - First, many pointed out a need to improve generally showing a low satisfaction with varying degrees according to sexes and ages. More women complained about colors, designs, materials and sizes than men did, and young employees in their twenties wanted better designs, colors and sizes in the order while those in their thirties and forties were dissatisfied mostly with materials. The need fur the improvement was focused on function and designs, and as for uniform materials, perspiration absorbency had the highest level of dissatisfaction. Second, about 40% of the respondents said the skirt width, pants length, and sleeve width were trio small or too big, therefore it is vital to improve uniform sizes. Third, the employees on duty felt uncomfortable mostly when they sat, and the neck and armhole parts were the most uncomfortable. The most easily tainted parts were in the order of the collar, front hem, and sleeve seam for upper garments, and the hip, bottom hem, and pleats for lower ones. Therefore it is required to develop functional uniforms considering the body features and momentum. Fourth, the most preferred material was that guaranteed easy movement and good air-permeability, and colors were in the order of white, beige and black for upper garments, and black, beige and blue for lower ones. And plain, natural and stripped patterns were preferred by both men and women. As seen so far, restaurant employees were mostly dissatisfied with the design, movement, and function of their uniforms demanding functional ones made of better and comfortable material. Uniform designs were suggested based on the analysis of the demonstrative rese.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.339-342
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• 2008

Franchisors court additional franchisees as marketing partners for continued growth in sales revenue. Competitive climate, potential franchisees have their choice of suitors and are likely to scrutinize them carefully. As this research makes, franchisors affiliated with chains that forge strong partnerships are to achieve superior performance. The chain that promises a strong partnership is more have its choice of prospective franchise partners. Developing strong partnerships can use to recruit high quality franchisees. If franchisors with to experience the benefits of a strong franchise partnership, they must be willing to work on behalf of the partnership, perform roles that may extend beyond their traditional boundaries, and resolve their disagreement to the benefit of the partnership rather than to their own benefit. Strong partnerships require sacrifices on the part of both the franchisees and franchisors. However, These sacrifices have substantial payoffs in terms of franchisor performance as well as the performance of the relationship as a whole.

• The Journal of the Korea Contents Association
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• v.9 no.6
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• pp.390-398
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• 2009

This study researches on the two types. First, Researched into important perception, relationship maintenance perception, relationship improvement, relationship recognition between franchisor and franchisee, Seconds, Researched into correlation between franchisor and franchisee at function achievement and relationship maintenance, conflict resolve and relationship maintenance, function achievement and compare with competitor. If franchisor with to experience the benefits of a strong franchise partnership, they must be willing to work on behalf of the partnership, perform roles that may extend beyond their traditional boundaries, and resolve their disagreement to the benefit of the partnership rather than to their own benefit. Strong partnerships require sacrifices on the part of both the franchisees and franchisors. However, These sacrifices have substantial payoffs in terms of franchisor performance as well as the performance of the relationship as a whole.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.35-48
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• 2019

This study examined the effects of the job environment factors for window bakery employees in Jeju on the management performance. The job environment factors, which were human environment, working environment, facility environment, welfare environment, and convenient environment, affected the management performance of window bakery employees in Jeju. Economic performance, customer performance, and employee performance were the major factors influencing the management performance. The working environment (.176) and convenient environment (.227) affected the economic performance. The customer performance depended on the human environment (.147) and working environment (.095). Furthermore, the employee performance was affected by the human environment (.195), working environment (.135), and welfare environment (.129). These results indicated that the management performance of window bakery employees in Jeju was influenced by the job environment, particularly the working environment. Therefore, it is necessary to improve the working environment by providing pleasant humidity, good ventilation, and efficient working flow place to window bakery employees.

• Applied Chemistry for Engineering
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• v.22 no.5
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• pp.508-513
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• 2011

Hemp is known as one of the most productive and useful plants, which grows quickly in a moderate climate with only moderate water and fertilizer. Traditionally in Korea, hemp bast is used to natural fibres, and remaining such as stem and root is treated as waste. Those of hemp by-products can be transformed to bio fuel such as bio-oil and activated carbon. To understand pyrolysis characteristics, thermogravimetric analysis were carried out in TGA, in which hemp by-products were mostly decomposed at the temperature range of $270{\sim}370^{\circ}C$. The corresponding kinetic parameters including activation energy and pre-exponential factor were determined by differential method over the degree of conversions. The values of activation energies for pyrolysis were increased as the conversion increased from 10 to 90%.

• Journal of Convergence for Information Technology
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• v.12 no.1
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• pp.135-143
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• 2022

In this study, the antioxidant and anti-inflammatory properties of Colpomenia sinuosa extracts were identified. Antioxidant experiments included DPPH, ABTS, nitrite scavenging experiments, and FRAP, polyphenol concentration measurements, flavonoid concentration measurements. DPPH assay results showed an antioxidant function of 2.821 mg ascorbic acid/g extract. ABTS assay results showed an antioxidant function of 3.923 mg ascorbic acid/g extract. nitrite assay results showed an antioxidant function of 17.89 mg ascorbic acid/g extract. In FRAP, 1 mg of the Colpomenia sinuosa extract showed a reduction of 2.062±0.177 ㎍ of ascorbic acid. For polyphenols, 62.85±3.18 mg/g was shown. Flavonoids showed 10.01±0.24 mg/g. In the meantime, cell experiments showed cytotoxicity and anti-inflammatory functions. In cytotoxicity experiments, Colpomenia sinuosa extracts showed cytotoxicity of less than 20% and an inflammatory inhibition of 30.93±2.93% at a concentration of 100 ㎍/mL. These results indicate that Colpomenia sinuosa extract is available as functional cosmetic material.

• The Korean Journal of Franchise Management
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• v.9 no.4
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• pp.33-43
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• 2018

Purpose - In hotel industry, quality of leader-member exchange(LMX) relationship is very critical, because it impacts on the employee's work attitude and behaviors. Thus, this research examines the effect of LMX on employee loyalty in the context of hotel business and identifies mediating roles of work stressors, work role performance in the relationship between LMX and employee loyalty. This research suggests the guidelines for how hotel leaders should manage their employees and build employee loyalty that improve management and business performance. Research design, data, and methodology - This study tests the structural relationship between LMX, work stressors, work role performance, and employee loyalty. Work role performance divide into three sub-dimensions such as individual task proficiency, individual task adaptivity, and individual task proactivity. In order to examine the purposes of this research, research model and hypotheses were developed. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 113 franchise hotel employees and were analyzed using SPSS 22.0 and SmartPLS 3 program. Result - The findings of this research are as follows. First, leader-member exchange(LMX) have significant positive impacts on work stressors, work role performance, and employee loyalty. Second, work stressors have significant negative impacts on work role performance and employee loyalty. Third, work role performance has significant positive impact on employee loyalty. Conclusions - The outcomes of this research indicate that hotel leaders should focus on the dyadic relationship with their employees how to improve employee productivity through LMX relationship. In turn, the quality of this relationship influences employees's work attitudes and behaviors. As a result of increasing job demands in hotel business which relies heavily on human resources, the hotel leader must find ways to prevent or reduce stressors and associated strains. If hotel employees perceive the high quality of LMX relationship, they improve their work role performance which influences loyalty. Therefore, the hotel leaders should develop monetary or non-monetary reward system for the employees and, make an efforts to have unique social exchange relationships with employees.

• Management & Information Systems Review
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• v.35 no.3
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• pp.37-56
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• 2016

This study verified the effect of occupational value, as felt by new employees working in the food service industry, on turnover intent and also the moderating effect of perceived organizational support between occupational value and turnover intent. The analysis drew out the following results. First, the study verified that, among inherent values, only social commitment had a positive(+) direction of influence on turnover intent, and second, among extrinsic values, only face-saving and stability seeking had a positive(+) direction of influence on turnover intent. Third, as a result of verifying the effect of inherent values on turnover intent according to emotional support, the study revealed that turnover intent increased, as the perception of emotional support increased, on condition that the item, value of knowledge seeking, among inherent values, was perceived highly, On the other hand, if the item, relationship-centered, scored highly among inherent values, then the higher the perception of emotional support, the lower the turnover intent. Fourth, as a result of verifying the effect of extrinsic values on turnover intent according to emotional support, the study revealed that turnover intent decreased, as the perception of emotional support increased, on condition that the value of economic priority, among extrinsic values, was perceived highly. On the other hand, if the item, face-saving, scored highly among extrinsic values, then the higher the perception of emotional support, the higher the turnover intent. Fifth, as a result of verifying the differing effect of inherent values according to methodical support, the study revealed that turnover intent increased as the perception of methodical support increased, if the item, knowledge-seeking among inherent values was perceived highly. Sixth, as a result of verifying the differing effect of extrinsic values according to methodical support, the study revealed that turnover intent decreased as the perception of methodical support increased, if the item, economic priority among extrinsic values was perceived highly. On the other hand, if the item, face-saving, among extrinsic values, was perceived highly, the higher the perception of methodical support, the higher the turnover intent.

• Journal of Distribution Research
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• v.15 no.3
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• pp.1-34
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• 2010

Introduction The purpose of this research is to develop overall model which involves the effect of ongoing support services by franchisor on franchisee's relationship quality(trust, satisfaction, and commitment) and business performance(financial and non-financial performance), and to investigate the relationships among trust, satisfaction, commitment, financial and non-financial performance. This study also suggests franchise business or franchise system should be based on long-term orientation between franchisor and franchisee rather than short-term orientation, or transactional relationship, and proposes the most effective way of providing on-going support services by franchisor with franchisee thru symbiotic relationship among franchisor and franchisee Research Model and Hypothesis The research model as Figure 1 shows the variables on-going support services which affect the relationship quality between franchisor and franchisee such as trust, satisfaction, and commitment, and also analyze the effects of relationship quality on business performance including financial and non-financial performance We established 12 hypotheses to test as follows; Relationship between on-going support services and trust H1: On-going support services factors (product category & price, logistics service, promotion, information providing & problem solving capability, supervisor's support, and education & training support) have positive effect on franchisee's trust. Relationship between on-going support services and satisfaction H2: On-going support services factors (product category & price, logistics service, promotion, information providing & problem solving capability, supervisor's support, and education & training support) have positive effect on franchisee's satisfaction. Relationship between on-going support services and commitment H3: On-going support services factors (product category & price, logistics service, promotion, information providing & problem solving capability, supervisor's support, and education & training support) have positive effect on franchisee's commitment. Relationship among relationship quality: trust, satisfaction, and commitment H4: Franchisee's trust has positive effect on franchisee's satisfaction. H5: Franchisee's trust has positive effect on franchisee's commitment. H6: Franchisee's satisfaction has positive effect on franchisee's commitment. Relationship between relationship quality and business performance H7: Franchisee's trust has positive effect on franchisee's financial performance. H8: Franchisee's trust has positive effect on franchisee's non-financial performance. H9: Franchisee's satisfaction has positive effect on franchisee's financial performance. H10: Franchisee's satisfaction has positive effect on franchisee's non-financial performance. H11: Franchisee's commitment has positive effect on franchisee's financial performance. H12: Franchisee's commitment has positive effect on franchisee's non-financial performance. Method The on-going support services were defined as an organized system of continuous supporting services by franchisor for the purpose of satisfying the expectation of franchisee based on long-term orientation and classified into six constructs such as product category & price, logistics service, promotion, providing information & problem solving capability, supervisor's support, and education & training support. The six constructs were measured agreement using a 7-point Likert-type scale (1 = strongly disagree to 7 = strongly agree)as follows. The product category & price was measured by four items: menu variety, price of food material provided by franchisor, and support for developing new menu. The logistics service was measured by six items: distribution system of franchisor, return policy for provided food materials, timeliness, inventory control level of franchisor, accuracy of order, and flexibility of emergency order. The promotion was measured by five items: differentiated promotion activities, brand image of franchisor, promotion effect such as customer increase, long-term plan of promotion, and micro-marketing concept in promotion. The providing information & problem solving capability was measured by information providing of new products, information of competitors, information of cost reduction, and efforts for solving problems in franchisee's operations. The supervisor's support was measured by supervisor operations, frequency of visiting franchisee, support by data analysis, processing the suggestions by franchisee, diagnosis and solutions for the franchisee's operations, and support for increasing sales in franchisee. Finally, the of education & training support was measured by recipe training by specialist, service training for store people, systemized training program, and tax & human resources support services. Analysis and results The data were analyzed using Amos. Figure 2 and Table 1 present the result of the structural equation model. Implications The results of this research are as follows: Firstly, the factors of product category, information providing and problem solving capacity influence only franchisee's satisfaction and commitment. Secondly, logistic services and supervising factors influence only trust and satisfaction. Thirdly, continuing education and training factors influence only franchisee's trust and commitment. Fourthly, sales promotion factor influences all the relationship quality representing trust, satisfaction, and commitment. Fifthly, regarding relationship among relationship quality, trust positively influences satisfaction, however, does not directly influence commitment, but satisfaction positively affects commitment. Therefore, satisfaction plays a mediating role between trust and commitment. Sixthly, trust positively influence only financial performance, and satisfaction and commitment influence positively both financial and non-financial performance.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.6
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• pp.2641-2647
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• 2012

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.