• 동아시아식생활학회지
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• 제20권4호
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• pp.531-535
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• 2010

This study investigated the effects of different commercial yeast strains on the characteristics of peach wine. Peach fruit was inoculated with Fermivin, K1-V1116, EC-1118, D-47 and AR2. Peach wines fermented with the D-47, K1-V1116, and AR2 strains showed faster fermentation than wines fermented with the other strains. Wine fermented with EC-1118 had the lowest titratable acidity and highest pH. The ethanol content of wines fermented with different commercial yeast strains was in the range of 13~14%. In sensory evaluation, the wine made with EC-1118 showed the highest overall scores in color and acceptability.

• 한국조리학회지
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• 제14권4호
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• pp.292-305
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• 2008

This study examines the relationships among the leadership of hotel managers, organizational culture, and business performance with an empirical analysis. The results of analyzing various factors are as follows. Leadership can be divided into 'democratic leadership' and 'authority leadership'. Organizational culture can also be divided into 'adhocracy culture', 'clan culture', 'hierarchy culture', and 'market culture' while business performance into 'nonfinancial performance' and 'financial performance'. After that, canonical correlation analyses between leadership and organizational culture, organizational culture and business performance, and leadership and business performance were conducted.

• 한국조리학회지
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• 제14권4호
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• pp.55-66
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• 2008

This study investigated the rheological and sensory characteristics of pickle with frozen pine mushroom. P3(Developed pickle seasoning) was the best by preference among three kinds of pine mushroom pickle seasoning. For flavor and functionality, pine mushroom pickle was processed by using three kinds of method(P3-1: P3+cinnamon 10 g, P3-2: P3+licorice 10 g and P3-3: P3+licorice 5 g+cinnamon 5 g). As a result, the product from P3-3(P3+licorice 5 g+cinnamon 5 g) was the best preferred pine mushroom pickle. The pH value of P3-3 was 2.15, 42.9 degrees Brix, and its color value was L(54.65), a(-1.61), b(17.87). Its texture level was higher than that of other products, but it would be lowered on storage. Until the 28th day of storage, microorganisms in pine mushroom pickle seasoning were detected less than 30 CFU/mL.

• 대한안전경영과학회지
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• 제16권3호
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• pp.471-481
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• 2014

This paper reviewed the relationship between safety climate(superior attitude, education, precaution, communication, and job load) and safety performance(safety compliance and safety participation), and the moderating effects of gender and age. Based on the responses from 288 employees, the results of multiple regression analysis appeared as follow; 1) superior attitude effects positively on safety compliance and safety participation, but, job load effects negatively on safety compliance and safety participation. 2) precaution effects positively on safety participation. 3) education and precaution are more positively related with safety compliance and safety participation in female employee than in male employee. 4) education is more positively related with safety compliance and safety participation in older employee than in younger employee.

• 한국조리학회지
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• 제10권3호
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• 한국조리학회지
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• 제13권3호
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• pp.293-307
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• 2007

This article was to provide information enabling us to respond effectively to the well being market which has great potential of growth by studying well-being consumption behaviour according to the lifestyles of dining-out customers and to find out how their lifestyles have influence on well-being by investigating their patterns according to demographical characteristics of dining-out customers who play key role in consumption and will have great purchasing power in food service industry. First, factor analysis of variation of lifestyle, 6 factors are named conscious style, realistic style, self-regard style, health-focusing style, changeable style, and fashion-sensitive style. Second, factor analysis of well-being consumption behaviour, 5 factors over eigen 1 are selected and used in a research and they are named healthful food principle, physical health principle, mental health principle, confidence principle, and old-age planning principle. Analysis result reveals that there exists significant relationship between lifestyle and well-being consumption behaviour.

• 한국조리학회지
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• 제11권3호
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• pp.18-39
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• 2005

There are various factors to determine success and failure of new product development. Among them one of the most important factors for success will be strategic management of development process for a new product. First the development process for a new product in domestic restaurant business is improvement of existing product quality or extension of a product line. Second, the study found that there is a strong relationship between the development strategy.for a new product and its outcome. The more focused a product becomes in cost efficiency and customer relations, the better reflected the financial and non financial outcome can be in analysis. Third, financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Fourth, the study indicates that there is a direct relationship between financial non financial outcome analysis and success of new product development.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.99-122
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• 2004

The purposes of this study and to develop the model to prove the structural relationship between service orientation and customer satisfaction, to find out the mediation variables between them, to survey and analyze their roles empirically, and to prove the probability of applying the strategic frame to all hotels in Korea. For these purposes, the author developed a structural model which consists of six variables. The data were collected from 7 hotels and analyzed with AMOS program. The findings can be summarized ad follows : First, the higher customer expectation, the lower customer satisfaction. Second, the higher customer expectation, the higher customer perceived quality. Third, the higher customer perceived qualify, the higher customer satisfaction. Fourth, the higher customer perceived quality, the higher customer perceived value. Sixth, the higher customer satisfaction, the lower customer complaint. Seventh, the higher customer satisfaction, the higher customer loyalty.

• 한국조리학회지
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• 제4권
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• pp.25-42
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• 1998

In order to promote a foodservice professionally, the operator must carefully plan of enterprise goals and how to meet them. This is especially truth of foodservices in which both production and service aspects take place under one roof. In such a case, the foodservice operator sells products and services not just one. It is up to the foodservice operator to package the products and services in a manner that is most pleasing customers. The first stop here is to determine who the customers are and what hey want. The process of answering these questions and developing a program to meet the needs identified is called marketing. This study deals primarily with internal promotional concepts, in this study it is important to cover a few of the basic concepts of marketing as well. Thus this study is try to present the merchandising food. In this study, the merchandising food is based on training employees, planning special promotions, featuring special menu items, creating atmosphere, developing good public relations using promotional materials.

• 한국조리학회지
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• 제4권
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• pp.481-499
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• 1998

In the present situation of national economy crisis, known as IMF, the hotel and tourist industry are undergoing financial difficulties. Particularly the hotel food and beverage business has experienced a significant reduction in sales. The results of the case study of the wheat noodle restaurant of the A hotel prompt for a change in business style and management. After researching menu, business records and other factors, it was recommended to open a new korean style restaurant in place of the current one. It was also recommended to include noodle dishes into menu in order to keep old customers. Besides, these changes, considering the fact that the noodle restaurant typically has a peak hour at lunch time, and the Korea one at dinner, will be quite practically useful in proper personal management in the service aspect.