• Fashion, Industry and Education
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• 제14권1호
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• pp.18-30
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• 2016

This study explores whether consumers' sustainable luxury purchase (SLP), which refers to luxury consumers' conscientious purchase behavior of "buying luxury for its timeless style and durable quality that leads to extended product usage and less waste," leads to luxury consumer pleasure (LCP). Furthermore, the current study examines whether LCP leads to positive post-purchase behavior reflected by sustainable divestment intention (SDI) and repurchase intention (RI). In addition, by building on Coping Theory, we explore whether luxury consumer guilt (LCG) positively moderates the relationship between LCP and SDI. Our empirical findings of the SEM analysis based on 452 valid responses demonstrate the significant relationships between SLP and LCP, between LCP and SDI, and between LCP and RI. This implies the importance of SLP in creating a favorable consumer response, which further leads to consumers' intentions to make a sustainable divestment and to repurchase luxury. Furthermore, the critical moderating role LCG plays in the relationship between LCP and SDI was supported, stressing the importance of guilt as a trigger of consumers' sustainable divestment behavior.

• 한국조리학회지
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• 제16권1호
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• pp.191-208
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• 2010

호텔 기업은 경영 방법 및 판매 이익을 향상시키기 위해서는 서비스를 개선해야만 달성할 수 있으며, 호텔 및 외식업 시장의 관리 시스템에 대한 부족한 것들과 비교되는 부분들이 많은 실정이다. 그 분석 결과에 대한 내용은 다음과 같습니다. 자유스럽고 열린 호텔 기업 문화는 외부 환경 변화에 유연하고 탄력적으로 대처하며 좋은 기업 문화는 직원, 고객, 원가, 재고 관리에 효율적인 결과를 창출한다. 호텔 레스토랑 성향은 효과적인 서비스 질, 경영 관리에 중점을 두고 호텔 경영 방식은 다른 서비스 질과 품질 및 조직성과 영향을 미치는 것으로 분석되었다. 추후에 호텔 경영 방식에 따라 경쟁 우위 확보를 강화해야 기업이 살아남는 방법 중의 하나이다. 호텔 기업에 대한 다양한 연구가 계속되고 결과가 호텔 경영진이나 종사자들에게 도움을 줄 것으로 기대한다.

• The International Journal of Costume Culture
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• 제8권2호
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• pp.85-96
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• 2005

The purposes of this study were to examine young women's fashion and their values in South Korea in the 1970s and to explore the dynamics of how the changes in values affected fashion. Fifteen Korean women who were college students in the 1970s were interviewed. With industrialization and acculturation to Western customs in the 1970s, Korean women's fashion reflected the permeation of new ideas and behaviors into the culture. New ideas of 'pursuing a career' or 'gaining professional success' rooted in the women's movement were most important and were reflected in the prevalence of casual and comfortable styles. However, 'having a good husband and being a good wife' was also important. In addition to the transition in gender roles, Korea was fast moving from a collectivist to an individualistic society and underwent the process of melding traditional and newly-adopted values in their acculturation to the West. This study helps us better understand Korea's acculturation process through dress and the dynamics involved between fashion and value changes.

• 한국조리학회지
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• 제6권3호
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• pp.99-118
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• 2000

This study attempts to identify the level of conflicts occurring between foreign and domestic chefs, and to suggest the way of controlling those conflicts in order to well manage human resources, foreign chefs. Based on the empirical research, the research findings shows that in terms of targeting and achieving objectives different level of conflicts are experienced when age, hotel type, position varies. For example. purchasing excessive foreign foods may cause undesirable stock which will lead to considerable loss. In order to overcome this problem the advantages of the chain-operated and the independent hotel's food purchasing system must be incorporated. Secondly, another conflicts arise when the architecture and system of a kitchen is different from what foreign chefs are familiar with. Kitchen architecture and system should be well-designed in terms of delivery channel, sanitation, safety, food control, banquet etc.. In developing menu, chefs often have different criteria in the scale of sweet and salt of a particular dish. Foreign chefs often blame his subordinates for not meeting his requirements without proper training or education. Finally, because of the different culture, communication as well as the lack of mutual understanding problem occur. Even though today is called global town. some chefs do not seem to open their minds to learn other developing countries' culture. In diversity management aspect, chefs need to put much effort to be aware of other countries' culture, history, political and economic situation. In prior to employing foreign chefs, the job enrollment and description must be prepared so as to minimize the conflicts, which otherwise will create poor job performance.

• 한국식생활문화학회지
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• 제28권3호
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• pp.282-292
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• 2013

The purpose of this study is to identify a suitable organizational diagnostic model for analyzing the management efficiency of food service firms. We used the three-iteration Delphi technique on a panel of 19 business employees, 7 industry experts, and 4 employees in the food service industry. A total of 36 assessment indicators were developed through this panel, with numerous major findings. First, it is important to evaluate the leadership qualities of employees in terms of their motivation and competency. Second, it is important to evaluate the ability of employees to interface well with other employees. Third, it is important to evaluate and manage the brand image recognized by customers. Fourth, it is important to evaluate the fairness and regularity of the rewards given for an excellent job performance. Fifth, it is important to evaluate the level of communication and information distribution in the organizational culture. Last, but not least, it is important to evaluate the transparency and fairness of an organization in its human resource management (HRM) and the efficiency of its organizational structure. In conclusion, this study empirically shows how food service firms can develop an organizational diagnostic model to increase their managerial efficiency.

• 한국식생활문화학회지
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• 제26권3호
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• pp.249-260
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• 2011

The current research aims to verify whether distance learning can be adopted in practical cooking class for Korean foods in a two-year college. The distance learning education can be a supplementary method to the traditional cooking class. The face-to-face teaching method and the distance learning method were compared in order to determine which of the one is more effective teaching method in the practical cooking class. The results of the present experimental study were analyzed based on the participant's learning expectation and satisfaction, the evaluation of the experimental process, and the academic performance. The results of this study showed that the participants in the face-to-face class evaluated their class experience higher than those in the distance learning class with respect to the participant's learning expectation and satisfaction, and the evaluation of the experimental process. On the contrary, regarding the academic performance, the participants in the distance learning class showed higher scores than those in the face-to-face class. The end result supports the claim that the distance learning method is more effective in the participants for gaining cooking knowledge.

• 한국조리학회지
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• 제14권2호
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• pp.293-302
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• 2008

The objective of this study is to suggest development methods of marine tour complexes by specializing and modernizing the renowned Jagalchi Fish Market. This study tries to suggest the ways of overcoming limitations of the traditional market place and making a unique tourism destination with affluent attractive culture elements. To preserve its position as the most famous fish market in Korea, Jagalchi market needs to more differentiate its position over competitors. To do that, it needs to avoid over-lapping of product categories among different sectors and specializing each zone according to the assigned theme. Improving tourism environments by expanding entertaining aspects, building landmark facilities and a seaside park, and tourism infrastructures. In addition, the development scheme needs to be planned unified with other city development plans to create a unified image, and a connection program with other tourism resources surrounding the target area needs to be created in order to pursue synergy effects. In the aspect of food, a large seafood center which offers various seafood from all around the world, a traditional night market street, various theme restaurants can be suggested. Successful development of the Jagalchi marine tour complexes not only has ripple effects on the region's culture, society, and other related industries but directly influences related regional tourism and commercial industry.

• 한국식생활문화학회지
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• 제24권6호
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• pp.655-665
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• 2009

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

• 한국조리학회지
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• 제3권
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• pp.271-289
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• 1997

The purpose of this study is to investigate previous data and possibility of the new culture building, insuring substantiality of the education in junior college, increasing of practical carrier, acquiring the money for practical class, and the direction of demand for education in a high level of industrial society. There's two parts to consist of investigation and the model case in wedding business in Junior college. The research groups in one part consist of 277 students in Junior college. The result were as follows: 1) The students would like to get the wedding business in new culture building. (72%) 2) The student shave got a idea to recommend to use the wedding facilities for their for their relative sand friends. (51%) 3) The trend of selecting in wedding facilities is outside than inside of facilities. (75%) 4) They would like to have the buffet service after wedding celemony, not a la carte for choose the meal. The above research data suggest that if the wedding facility's management would be accept, we could have expectation about development of junior college, emphasis of practical education and good wedding culture in this areas. For the most of student, they has a righ hand to manage the wedding facility in their college. First, the culinary students could have an experience of service practies to the customer in wedding celemony, as the result of training will be great. Second, the college could show their vision and hope to customer to interest it. Third, it can be supplied the right wedding culture and the wedding facilities which is low price and good circumstance for wedding. Fourth, it's very resonable to use the culture facilities during no class, Saturday and Sunday. Fifth, income from business can be used only a scholarship and a community development. Sixth, it can be induced the self-participication and motivation to take up a positive attitude for their life.

• 한국콘텐츠학회논문지
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• 제5권3호
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• pp.151-157
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• 2005

힐튼 호텔, 맥도날드와 같은 환대산업의 성공은 언어 및 문화적 배경이 다른 인적자원을 경제력 제고수단으로 효율적으로 관리한 결과이다. 이처럼 본 연구의 목적은 창의적인 아이디어, 네트워크 다양화, 기업이미지 제고, 우수인력을 극대화할 수 있고, 이로 인해 발생될 수 있는 부정적인 요소를 최소화하기 위한 가이드 라인을 제시하고자 한다. 1. 다양한 문화를 이해하고 접할 수 있는 교육 및 훈련 프로그램이 학교 교육차원에서 먼저 제공되어야 한다. 2. 감정과 인식에 대한 차이를 자국어로 설명된 비디오 교육시스템으로 그릇된 인식(misperceptions), 그릇된 평가(misevaluations), 불신(mistrust)과 같은 apos;misfactorapos; 요소를 줄여야 한다. 3. 각 국가의 풍습 및 음식문화, 국제 비즈니스 매너, 토론회와 같은 다양하고 체계적인 프로그램이 필요하다. 4. 경영자는 다문화에는 다양성과 일관성의 양면성이 있음을 명심해야 한다.