• Culinary science and hospitality research
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• v.15 no.3
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• pp.344-355
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• 2009

This study is to set up a hypothesis and a research model based on how much the relational benefits can affect customer satisfaction and long-term relationship with the theoretical and practical results of established precedent researches, to analyze the structural equation model on casual dining restaurant diners, to evaluate the research model and subsequently to provide marketing implications. First of all, social and psychological factors prove to be influential among relational benefits felt by diners-out. Secondly, customer satisfaction has influence on long-term commitment for a restaurant. In other words, the higher customer satisfaction level for a restaurant is, the stronger willingness a customer has to recommend or revisit the restaurant, as several precedent studies support. As demonstrated in indirect advantages, these social and psychological benefits felt by diners-out have mighty effects on long-term relationship orientation, and satisfaction levels prove to be an important medium which can make these influences. As a result, restaurant employees' attitude toward customers is the most important factor rather than economic benefits such as reduced price, free gifts and coupons are, since customers put social and psychological benefits forward like intimate terms with restaurant workers, a sense of stability, and a relief from uneasiness. Therefore, constant service education should be done from the start to cope with customers' demands fast and flexibly and increase customer satisfaction.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.58-71
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• 2016

This study aimed to gauge the public awareness of the cultural value and superiority of Korean traditional sweets. Furthermore, it evaluated the obstacles that the Korean traditional sweet industry faces in the modern society, and a method to popularize it. It also analyzed the awareness of Korean traditional sweets. Both male and female study subjects showed the highest awareness of yakgwa and the lowest of chasugwa. Female respondents showed significantly (p<0.05~p<0.001) higher awareness of Osaekdasik, Hukimjadasik, Bellflower-junggwa, and Genseng-junggwa than male respondents. Maejakgwa, Osaekdasik, Rice-dasik, and Hukimjada- sik showed significant difference in awareness by the area survey respondents originated. Contrarily, Walnut-gangjung had significantly (p<0.001) higher awareness in rural areas than in more urban areas (e.g., large cities and small and medium-sized cities). Both male and female respondents answered (OR indicated) that the obstacles facing the Korean traditional sweet industry are uncommon products and expensive price. Both male and female respondents said that they had Korean traditional sweets less because it was harder to purchase than western sweets (due to limited access to these sweets), less delicious, and too expensive. Both male and female respondenst suggested that the urgent tasks to popularize the Korean traditional sweets were diversification in shape and ingredient, developing various new flavors, and cheaper products. Both male and female respondents responded that product diversification and strengthened marketing were urgent tasks to industrialize Korean traditional sweets. Therefore, it was believed that failure in generalization was the urgent problem of the Korean traditional sweet industry, and that Korean traditional sweets were harder to purchase because of lower accessibility than western sweets. To popularize Korean traditional sweets, it may be necessary to develop sweets in various shapes and ingredients, flavors suiTable to modern people, become cheaper in price, and have fancier (OR better) packaging.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.173-186
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• 2016

This study was conducted to investigate quality characteristics of white pan bread with Cudrania tricuspidata leaf powder having functional components. Mixograph, pH, TPA, volume, specific volume, moisture, CrumbScan, color value, sensory evaluation and shelf-life test were performed on the white pan bread with Cudrania tricuspidata leaf powder. The obtained results are as follows. Mixogram analysis results showed that the dough with Cudrania tricuspidata leaf powder was suitable for baking quality. The more Cudrania tricuspidata leaf powder was added in the dough, the higher dough pH was and the lower pH values after fermentation and of the final productwere. TPA analysis results showed that higher amounts of Cudrania tricuspidata leaf powder resulted in increased hardness, chewiness, and gumminess of the white pan bread. Volume and specific volume of white pan bread were decreased with increased amounts of Cudrania tricuspidata leaf powder. CrumbScan images showed that fineness of grain, crust thickness, and volume of the bread were significantly different depending on the amount of Cudrania tricuspidata leaf powder. While color value analysis showed that increasing the amount of Cudrania tricuspidata leaf powder resulted in low L and a values. The results of the acceptance test showed that CLP3 had better scores in the appearance and texture characteristics than the control, while taste and overall acceptance were higher in the CLP2 compared with the control. According to the results of the shelf-life test, the white pan bread with 1~2% of Cudrania tricuspidata leaf powder had a significantly lower hardness when compared with the control. It was judged that a lower amount of Cudrania tricuspidata leaf powder could help in maintaining the softness of bread crumbs. Moisture content in the white pan bread decreased with the increased amounts of Cudrania tricuspidata leaf powder, but there were no significant differences among specimens.

• Journal of the Korea Convergence Society
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• v.11 no.11
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• pp.9-17
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• 2020

In this paper, we proposed an SNS review analysis method based on deep learning for user tendency. The existing SNS review analysis method has a problem that does not reflect a variety of opinions on various interests because most are processed based on the highest weight. To solve this problem, the proposed method is to extract the user's personal tendency from the SNS review for food. It performs classification using the YOLOv3 model, and after performing a sentiment analysis through the BiLSTM model, it extracts various personal tendencies through a set algorithm. Experiments showed that the performance of Top-1 accuracy 88.61% and Top-5 90.13% for the YOLOv3 model, and 90.99% accuracy for the BiLSTM model. Also, it was shown that diversity of the individual tendencies in the SNS review classification through the heat map. In the future, it is expected to extract personal tendencies from various fields and be used for customized service or marketing.

• Journal of Korean Academy of Nursing
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• v.5 no.1
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• pp.17-30
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• 1975

The concept and definition of nursing and her role have been changing in accordance with the socio-cultural factors of the initial society. At present, nursing is conceptualized as a health care profession assisting man to restore, maintain and promote health by providing knowledge, wilt strength and resources through various processes of interaction. Man′s behavior, of individual and group activities for health inclusive, is driven by the initial man′s value orientation. The purpose of this study is to investigate the value orientation regarding health of rural health center milieu in order to give data for; 1. the planning for the delivery of community nursing service, 2. the health education plan at all level of nursing care activities, and 3. the planning of curriculum for nursing education. A hundred opinion leaders among the labor population residing in rural areas (P-group), hundred and six professional nurses at rural health centers (N-group) were indirectly interviewed through questionaries. And ninety five of N-group were interviewed likewise of their perceptions of P-group (NP-group) from July 15, to October 15, 1974. The result is as follows: 1. Maintenance of health is revealed to be the most valued component for man′s happiness in all the three groups. (P-group: 7.30 S. D.=1.31), (N-group :7.84 S. D. =49), and (NP-group : 5.93 S. D. =2.28) 2. The average value score of the maintenance of health revealed significant difference by P〈.001 level between each of the three groups. (Between N-group and P-group : T= -4.07 P and NP ; T=-6.93, N and NP: T=-9.35) 3. Basic health maintenance activities necessary for maintenance and promotion of personal health were moderately valued by all the three groups, P-group ; 3.74 (S. D. =.43) , N-group: 3.52 (S. D. =.34), NP-group: 3.07 (S. D. :.55) Among the 8 categories of basic health maintenance activities, "food intake" was highly valued by P-group (mean value score; 4.00 S. D=.51) , "exercise and rest" and "personal cleanliness" was highly valued by both P-group (4.02, 4.08) and N-group (4.08, 4.22). 4. The mean value score of basic health maintenance activities revealed significant difference by P〈.001 level between each of the three groups (between P-group and N-group: T=-4, 07, N-and NP: T=-6.93, P and NP T=-9.35) 5. Among the 30 questionaries, dynamic activities for health maintenance were more valued in comparison to passive activities in an tile three groups. 6. In N-group, correlation between the value of basic health maintenance activities and the personal health status personal revealed moderate significance. Correlation between the value of basic health maintenance activities and the age revealed low significance. 7. In group, correlation between the value of basic health maintenance activities and; perception of personal health status revealed non significance, between the age and sex revealed low sign affiance, and between the educational status revealed moderate significance. Recommendations are as follows ; 1. The efforts towards alteration of value orientation concerning health in general in community nursing practice de focussed be that of family Planning. 2. In order to prepare professional nurses competent in understanding individual and group, social science and behavioral science be strength ended in planning nursing curriculum. 3. Milieu of nursing experience during nursing education be Planned to begin at simple nursing problem and move towards complex, f. e. home care towards health crisis situation in order to achieve dynamic role mastery.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.90-107
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• 2012

This research has been conducted to discover the consumer's behavior in the purchase and consumption of korean alcoholic beverages. The intent of these works are to contribute to the growth of the traditional alcoholic beverages markets by giving necessary data for the marketing strategies and the development of favorite beverage to meet the consumer's tastes. The surveys have been conducted against a group of people ranging from their 20's to 60's randomly picked from seoul. The duration of the surveys was from August 1st to September 30th, 2010. We also examined the relationship between the selection attributes of traditional liquor and purchase satisfaction by consumer's life-styles. SPSS 18.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA and multiple regression were executed. As a result, through factor analysis and cluster analysis, authors identified 6 factors in the selection attributes of traditional liquor(characteristics, taste & fragrance, popularity, design, harmony, interest), 4 consumer groups(expert, fan, beginner, indifference), 4 consuming lifestyles(social oriented consuming style, maniac consuming style, pursuit of knowledge consuming style, outsider consuming style). Among the selection attributes of traditional liquor, taste & fragrance and popularity had effects on purchase satisfaction.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.18-31
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• 2012

The current study aimed to analyze data conducting a survey with 211 females in Ulsan Gyeongnam province in order to understand what influence lifestyle types of female customers exert on eating-out behaviors from the perspective of eating-out motivation. So as to achieve research purpose, we conducted factor analysis, reliability analysis, t-test, ANOVA analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. Findings of analyses indicated that items of lifestyle involve d 4 factors, and the item of eating out behaviors was extracted to be 1 factor. As a result of testing differences in lifestyle depending on residential areas, both type of chasing fashion and type of extroverted dependence have significant differences in variables, and both factors indicated that females living in Ulsan have higher mean values than those of females living in Gyeongnam. As a result of analyzing lifestyle depending on age, which was adopted in part, females at the ages of 31~40 had higher mean values than those in other ages in the type of chasing fashion, and females above the age of 51 had higher mean values than those in other ages in type of chasing health. As a result of lifestyle depending on academic backgrounds, university students or graduates had higher mean values than those in other academic backgrounds. For the influence of lifestyle types on eating-out behaviors depending on eating-out motivation, the type of chasing fashion, the type of purchasing the quality of life, and the type of chasing health were p<0.001, having significant effects.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.180-190
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• 2012

In this study, we investigated the quality characteristics of yogurt with different amounts(0.5, 1.0, 1.5, 2.0%) of Sansuyu(Corni Fructus) extracts. The yogurt products were evaluated for sensory properties, acid production(pH, titratable acidity) and the number of viable cells during storage up to 21 days at $10^{\circ}C$. The products containing 0.5% and 1.0% Sansuyu extracts showed the highest scores for color, smell, softness, taste, and overall acceptability. For the intensity characteristic scores, color, smell and bitter taste increased as the proportion of Sansuyu extract increased. Softness was lowest, but it was highest in the 0.5% and 1.0% Sansuyu extracts. During storage, titratable acidity increased while pH gradually decreased. pH was lower in the sample with Sansuyu extract than that of the control, and the titratable acidity increased with increasing Sansuyu extract content on day 0. There was significant difference in viable cell counts among the samples. These results indicated that the yogurt added with 0.5~1.0% Sansuyu extract was acceptable.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.151-162
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• 2016

This study examined the factors that affect the relationship between radish liquid naturally fermented bread selection motive, consumer attitude and purchase intention. A total of 300 questionnaires were distributed to the consumers, of which 279 were deemed suitable for analysis after the removal of 21 unusable responses. In order to perform statistical analyses required in the study, SPSS 18.0 statistical program was employed for frequency analysis, factor analysis, and reliability analysis, correlations, regression analysis. The results of exploratory factor analysis showed that four factors regarding naturally fermented bread selection motive were extracted from all measurements with a KMO of 0.735 and a total cumulative variance of 65.759 %, with regard to consumer attitude, one factor was extracted with a total cumulative variance of 72.421% and a KMO score of 0.684. One factor for purchase intention was extracted that accounted for a total cumulative variance of 67.139% and a KMO score of 0.683. All factors were significant at 0.000 and the correlation between variables was significant. Thus, based on the results, the main research hypothesis that identifies the relationships selection motive between consumer attitudes and purchase intetion was adopted.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.