• International Journal of Computer Science & Network Security
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• v.22 no.1
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• pp.347-357
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• 2022

The aim of the study is to model demand for full-time Bachelor's Degree Programs in Hospitality and Catering, taking into account the influence of the main determinants in the COVID-19 pandemic. The research used methods of algorithms, correlation and regression analysis, ANOVA, graphical method, deduction and induction, abstraction, etc. It was found that the demand for full-time Bachelor's Degree Programs in Hospitality and Catering is price elastic. It has been argued that it is useful to consider both price and non-price determinants when modelling demand for full-time Bachelor's Degree Programs in Hospitality and Catering. It is proved that the main determinants of demand for full-time Bachelor's Degree Programs in Hospitality and Catering are full-time tuition fee, maximum government order, license volume and Consolidated Ranking of a higher education institution (HEI). In this case, the applicant decides to enrol in a full-time Bachelor's Degree Program in Hospitality and Catering, guided by the optimal ratio of tuition fee and the prestige of the HEI.

• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.336-341
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• 2014

This study examined relationships among healthy food awareness, behavioral intention toward healthy foods, and actual behavior of Generation Y consumers. This study hypothesized that Generation Y consumers are aware of healthy foods and more likely to eat healthy foods while avoiding junk foods. According to structural equation modeling, all hypothesized paths were statistically significant, meaning that the three constructs in the model showed positive relationships with each other. Results showed that this group of college students is generally aware of healthy foods and have positive intentions toward healthy food choices. Therefore, university foodservice management needs to continue to improve their menus in order to attract this new generation of college student consumers.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.105-113
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• 2016

This qualitative study identifies the perceptions of organic food from the top two largest demographic profiles in Malaysia, which are the Malay and Chinese consumers. A total of four factors have been identified in previous research which are the most influential factors in regards to organic food purchase intentions and are categorized thematically - (1) health consciousness, (2) taste, (3) willingness to pay, as well as (4) family and culture influences. The understanding of the preferences and influences is crucial for foodservice providers and/or operators to not only attract new individuals to try organic food but also to minimize the uncertainty that arises in the food industry and achieve higher goals by understanding customers' perceptions.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.692-701
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• 2009

Green tourism has recently focused on an alternative plan for activating a rural economy and coping with an income inequality between urban and rural areas. The Rural Development Administration has supported farm restaurants with the aim of increasing the income of farmers, determined unique native local foods and developed programs based on the experience rural life since 2007. Farm restaurants, which are the new type of local food restaurants, have unique food and various experiencing programs that reflect their own regional characteristics. We would like to understand how the farm restaurants have been developed and what types of characteristics they have based on the currently operating farm restaurants. The management situations and value of farm restaurants as tourist attractions were investigated as well in the tools for rural development.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.308-317
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• 2008

Throughout history, tableware has attained an important position in human culture, and historical eras are clearly reflected in the shape of tableware items, which are tied to the cultural background of foods. In particular, the distinctive qualities of foods within a food-culture, such as the means for cooking, storing, or eating, have impacted the usage and shape of tableware along with the food behaviors of individuals. Korea, China, and Japan have all played important roles in producing limitless amounts of high quality porcelain products and take pride in being leaders of the world's porcelain production industry. Based on their natural geographical proximity and political and cultural exchanges, these three countries have long influenced one another not only in terms of technical concepts but also in improving quality within the tableware industry. Thus, by comparing Korea, China, and Japan's evolutionary interdependable variance with regard to their tableware, food-culture, and food-behavior, one can provide information on the historical stream and cultural exchanges relevant to china and porcelain. Ultimately, through the examination of tableware, the conclusions of this conceptual study offer researchers a deeper understanding of the historical stance of food-culture and contribute new and useful information for the future.

• Korean Institute of Interior Design Journal
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• v.26 no.4
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• pp.84-92
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• 2017

Just as the front gate is located at the meeting point between the house and the street, the Subject and the Other face each other the same way. This study examines the relationship between House(subject) and Stree (other) at the boundary of the Front Gate-Face. Pursuing the aspects of the changing Front Gate-Face accordingly to the attitude of the Subject facing the Other, this study tries to analyze the possibilities and significance of the hospitality Front Gate-Face with the ethical point of view of Levinas. As architectural instance, results of examining the Front Gate-Face of traditional houses in Korea, China and Japan are as follows. Front Gate-Face of China is characterized by self-centered introversion to interact with the external world (the other). Front Gate-Face of Japan is characterized by a humble submission to the group. Front Gate-Face of Korea shows however more flexible relationship orientations in terms of hospitality, compared to Japan or China. When looking through hospitality factors, accordingly to the above mentioned Korean hospitality characteristics, the possibilities seem not be exclusively bordered inside the conceptual category perimeter suggested by Levinas' concept of hospitality. It is almost impossible for the nowadays ever-strong privacy culture to not allow room for the architectural structure of an absolute hospitality toward others. However, this impossibility not being absolute, still yields a space for a significant possibility to explore.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.1-12
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• 2014

In recognition of the significance of waiting time in restaurant management, a quasi-experimental design was employed to measure the gap between actual and perceived waiting time in a real restaurant setting. In particular, this study focused on a comparison of Americans and Koreans to explore gender and culture differences in customer waiting behaviors. The results indicated that compared to American women, Korean women are more tolerant of waiting, and reported perceived waiting time as much longer than actual waiting time. However, there are no gender differences in both cultures. It is anticipated that managers will be able to adjust their operational strategies based on these results.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.203-220
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• 2003

A history of Italian food and culture is very magnificent In particular, Italian food has abundant materials with the different environment and climate conditions and it's well known that its culture has been developed by each local group accordingly. Recently Italian food has been in the spotlight as health foods and macrobiosis foods and it will have sufficient potential to respond a desire.

• Journal of Distribution Science
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• v.15 no.7
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• pp.73-83
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• 2017

Purpose - The purpose of this paper is to explore the CSR activities of small enterprises in hospitality and tourism industry in South Korea. Since previous research on CSR activities has considerably focused on large enterprises whereas small enterprises have relatively less attention, this study aims to explore the characteristics of small enterprises in hospitality and tourism industry and their CSR activities. Research design, data, and methodology - The population of interest for this study was social enterprises registered in Korea Social Enterprise Promotion Agency (2016), and it was used to verify the social enterprises which has a certification for social enterprises. From 1672 companies in total, the sampling frame was a database with 117 companies in hospitality and tourism industry. This study investigates social enterprises' CSR activities on the company's official websites (e.g., company reports, magazines, the news articles, and interviews). The websites of the selected enterprises in hospitality and tourism industry were analyzed for examining CSR activities by the quantitative content analysis. All of the CSR activities in small social enterprises were classified into six dimensions based on the stakeholder theory. Results - The findings of this study provide the characteristics of the 117 small social enterprises and their specific CSR initiatives. A total of eight main business lines were identified: 1) fair travel, 2) leisure/sports, 3) accommodation/camping, 4) medical tourism, 5) exhibitions/art events/cultural events, 6) leisure activities for vulnerable social groups, 7) Korean traditional culture, and 8) ecotourism/agricultural tourism. The CSR initiatives were classified into six dimensions: 1) environment, 2) employment, 3) multicultural families and vulnerable social groups, 4) local community, 5) economic prosperity, and 6) product. Conclusions - This study revealed the special CSR initiative examples of small enterprises in hospitality and tourism industry. Small social enterprises participate in CSR activities mainly related to their own business lines. Moreover, these enterprises are more closely embedded in their local community development, job creation and education for local residents and vulnerable social groups, and traditional heritage preservation. The findings of this study provide theoretical and practical implications and they can contribute to enrich CSR with literature for small enterprises in hospitality and tourism industry.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.97-102
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• 2002

본 연구는 한국에 거주하는 미국인 및 캐나다인의 식품구입 및 한국식당 이용실태를 조사한 결과 한국마켓에서의 식재료가 안전한지를 묻는 질문에 38%가 아니라고 응답하였고 77%가 음용수의 안전성을 확신한다고 대답하였으나 54%의 응답자는 수입된 물을 구입해서 마신다고 하였으며 한국음식을 상당히 좋아하고 한국음식점을 즐겨 찾는 것으로 나타났으며 한국음식의 단맛, 짠맛, spicy한 정도는 강하지 않다고 응답하였고 식당 종업원들의 위생관념에는 만족하지 않는 것으로 나타났다. 대부분의 응답자가 한국마켓에서의 식재료의 안전도에 관해서는 신뢰하고 있었으나, 일부 응답자들은 본국에서 음용수 및 음식을 가져다 먹는다고 응답한 것으로 보아 식재료에 대한 더욱 철저한 위생관리가 필요하다고 여겨지며, 또한 한국음식점 이용에 대한 질문에서도 전반적으로 좋은 반응을 보였으나 종업원의 위생관념의 부족을 지적한 바, 음식점에서의 위생분야에 더욱 주의를 기울여야 할 것을 지적하고자 한다.