• Journal of the Korean Society of Food Culture
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• v.29 no.4
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• pp.314-325
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• 2014

To contribute to the globalization of Korean food, a Korean food culture publicity event was conducted at Hayabusa Station, Tottori Province, Japan. This study investigated and analyzed recognition and preferences towards Korean food in participants at the event. The method of information acquisition was also analyzed. Most participants had prior experience eating Korean food. As for information, participants responded that they were affected by public media such as dramas, and the most effective way of getting information was participating in lectures. This study also investigated intake of 20 kinds of Korean food and found highest preferences for bibimbap, kimchi, naengmyeon, and galbigui, in that order. The main motive for participating in the Korean food culture publicity event was a desire to experience a new culture. Further, satisfaction, intention to participate, and intention to recommend Korean food were high. These attitudes had significant effects on the intention to visit Korea. In the future, Korean food culture publicity events held in foreign lands can contribute to Korean tourism.

• Fashion, Industry and Education
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• v.14 no.1
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• pp.1-9
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• 2016

This study examined the comparative advantage of manmade textile (MMT) industries in the United States (US) and South Korea (SK). The Revealed Comparative Advantage (RCA) framework was used to assess the MMT industries' performance in both countries from 2004 to 2013. With the recent ratification of the United States-South Korea Free Trade Agreement (KORUS FTA), it is important to understand the current state of these industries. Using UN Comtrade export data, the RCA index values were calculated and analyzed for 27 MMT commodities, three aggregate groups, and the whole industry. It was found that SK had a consistent comparative advantage for the whole industry. Furthermore, SK had a larger number of products with a comparative advantage. The research findings indicate that the MMT industry in SK is likely to outperform the US following the complete ratification of the KORUS FTA.

• Fashion, Industry and Education
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• v.15 no.1
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• pp.12-28
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• 2017

In the era of social media, marketers have struggled to understand and serve participants' diverse and multifaceted needs in a novel form of online brand community in the social-networking sites such as Facebook. Thus, this study identifies different groups of participants affiliated with Facebook brand pages based on their needs for brand connection. The need-based segments are validated by comparing results across foodservice and consumer goods. Results of cluster analysis reveal three distinct segments (i.e., residents, lurkers, and peepers) based on participants' functional, experiential, and incentive needs. Results of multivariate analysis of variance illustrate significant differences in relational tendencies for a brand of interest among these three groups. The three groups are profiled based on participants' engagement level. Findings of this study are expected to help marketers better understand the needs of diverse participants in their SNS-embedded brand community so they can develop tailored communication strategies for targeted groups.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.127-134
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• 2017

Despite its importance to Thailand, museum tourism has not received sufficient attention from researchers and practitioners. Consequently, knowledge of museum tourist responses toward museum service quality is quite limited. Thus, the purpose of this study was to (1) examine the service quality of museums in Thailand and (2) revealed how tourists react positively namely through satisfaction and revisit intentions. This study further explored how the proposed relationships vary between Asian and European tourists. Based on Harrison and Shaw's (2004) museum experience model, facilities, staff services, and exhibition experience were proposed as three important service elements encountered during a service experience. Data were collected from foreign tourists who visited any of the 6 national museums in Bangkok. A total of 260 questionnaires were obtained over a 3-month period, all of which were retained and utilized for the analysis. Results found that exhibition experience and staff services were positively associated with tourist museum visit satisfaction, which in turn acted on revisit intention. In addition, exhibition experience was found to be the most important service element for Asian tourists, while staff services was most important for European tourists. Staff services and exhibition experience both played important roles in the tourist museum experience, while facilities did not have an effect on the evaluation of museum services. In response, museum managers need to implement a segmentation strategy that considers tourists' backgrounds such as region, culture, or nationality.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.157-172
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• 2006

Food Culture is formed in a unique culture heritage in some areas harmonized with social factors mixed with geographical conditions, natural environment, culture and religion. The more the life skill develops highly, the more people focus on improvement of the life skill in order to realize a delightful and convenient life, and plan an increase of production. Recently food-service companies have changed very quickly with economic environment. Such change will be continued and its speed will be more faster than now. Many food-service companies will disappear for weak competition, if they don’t manage adequately in such a case. Therefore, food-service companies have to search for an efficient, unique and creative management strategy. In such a viewpoint, Kyunggi-do designated five local cities as a model of Food Culture Streets greeting Welcoming Year of Kyunggi-do in 2005. The purpose of this study is to serve the healthy food to visitors visiting the Food Culture Streets and to do public relations about the excellence of their traditional food. In addition, this study includes improving tastes and qualities of food through education about cooking skills, management strategies and the best service with unique and creative menu development. Accordingly, we need to analyze the factors continuously on the business of food culture streets, and intend to use them as a database for high quality education and activity of food service industry in the future.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.101-120
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• 2003

The today society comes wind important position we and the economic room gets and our dietary life simple ´it eats,´ is not only the act which is primary work, ´it enjoys,´, ´appreciates´with culture dimension to execute, becoming, it fellowed hereupon and with the aesthetics idea which pursues the quality of change and life of our dietary life there is to a culture and the repast tool which is an essential width enjoyed from meaning as the jar tool and with meaning as the object and it will be able to appreciate it developed it came. The research which it sees the repast fool of the Orient and the West it is appropriate from dietary life and it uses to respect with It observes the understanding of the chopsticks and the cutlery. With the repast tool development and evolution or it undergoes the process of change and comparison analyzes becomes the all chopsticks and the cutlery with each other and the understanding for the culture collision and a culture harmony of the heterogeneous element which bisection is objective of research.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.122-129
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• 2018

The purpose of this study is to understand the evolution of food culture by applying the evolutionary mechanism to the process of forming the dog meat culture. To do this, this study first examined mutation, selection, and replication as a evolutionary mechanism by biological genes and explain the evolutionary process of food culture by applying so-called 'mime' which is a virally-transmitted cultural symbol or social idea. A meme acts as a unit for carrying cultural ideas, practices, that can be transmitted from one mind to another through writing, speech, gestures, rituals, or other imitable phenomena with a mimicked theme. In addition, this study also intended to use in-depth interviews on how people have diverse cultural perspectives interpret and accept edible culture of dog meat. In Korea, which was a traditional farming society, dog meat which is easier to obtain compare to beef has been chosen as an important source of protein. And this choice has been repeatedly reproduced through generations. However, the current generation's awareness of the edible culture of dog meat has changed. The meme of pet culture has been selected and replicated, and this cultural evolution will eventually lead to the culling of dog meat.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.14-26
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• 2008

The purpose of this study is to develop a communication model of teaching-learning at culinary practical learning class in school. Statistically, the organizational culture of culinary schools was influenced by the nature of hierarchical culture, task outcomes, and the conservative culture of organizations in companies. First, in basic skill class, teaching and learning methods are based on a teacher who leads students according to his plans and decisions. Second, in a higher skill course, teaching and learning methods are based on students who take an active part by injecting some fresh ideas into their class. Third, the model of three courses for culinary skill development has an effect on processing into a modeling-scaffolding-fading method by teaching and learning in school. It was ascertained that organizational culture directly or indirectly influenced organizational effectiveness and organizational culture in culinary schools. Moreover, it was found that organizational culture was the biggest influencing concept for communication effectiveness between teachers and students.

• Management & Information Systems Review
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• v.35 no.4
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• pp.57-77
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• 2016

The purpose of this study is to analyzing the DISC behavioral styles of deluxe hotel employees, that Dominance(D), Influence(I), Steadiness(S), Consciousness(C) on the organizational culture and the organizational effectiveness of the hotel employees and is to presenting the influence of DISC behavioral patterns on the organizational culture and the organizational effectiveness. To accomplish the aim, the study conducted literature investigations and positive analysis. The results were as in the followings. Employees with a dominant and influencing behavior style adapt themselves to innovative culture and collusive culture. also, organizational commitment and job satisfaction were affected by dominant and influencing behavioral employees. and employees with a steady style adapt themselves to rationality culture. so, organizational commitment and job satisfaction were affected by steady style. furthermore, the result shows that it can be reduced turnover rate when the conscious behavioral employees adapt to the collusive culture. Customer's needs and wants are changed fastly. In addition, there is a keen competition between a five-star hotel. Because the number of five-star hotel are increased. Lastly I suggest that the DISC behavioral style is using at recruit.

• International Area Studies Review
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• v.21 no.4
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• pp.195-222
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• 2017

This exploratory study analyses the factors, sources and effects of the regional competitive advantage of Jeju Island in Korea in global competition era. The competitive advantage of Jeju Province is analysed with the triple diamond model based on Porter's model for the competitive advantage of nations. The competitive advantage factors of Jeju Province are measured through the competitive advantage of the hospitality industry, which is one of the major industries of Jeju Island. These factors include outstanding natural landscape, domestic hospitality industry workforce, social overhead capital, massive domestic and international tourists, growth of related industries such as duty free shops and casinos, and coincidences such as Jeju Olle trail construction and Chinese government's international travel approval. Since these factors are based on local, domestic and international management resources, this study suggests that obtaining such resources is critical among Jeju hospitality industry in gaining the competitive advantage. Although the competitive advantage of Jeju hospitality industry is increasing, the organic connections with the regional economy are required for improvements on Jeju residents' quality of life. This study examines the factors and origins of competitive advantages on a regional level instead of a national level, and further investigates how the characters and origins of these factors affect the local economy. The results suggest that the triple diamond model is suitable for evaluating the regional competitive advantages.