• Culinary science and hospitality research
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• v.22 no.8
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• pp.172-181
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• 2016

This study evaluated the satisfaction and healthy eating index of nutrition-plus program providing nutritional supplements to pregnancy, lactating women, infant and children. This program was carried out at Public Healthcare Center, Seodaemun-gu in Seoul from February 2014 to June 2014. The subject selected among applicants for low income family financing of the government included 159 subjects. There was no statistically significant difference for degree of satisfaction with supplementary food by age, but the degree tends to get higher at lower age. Degree of satisfaction with supplementary food by the duration for participation was shown higher as the duration gets longer. For questions of 'Do you check nutrition label?' and 'Do you preserve food as described at food label?' in healthy eating index evaluation, the scores appeared higher at younger age group as they check the nutrition label more. Also as the duration for participation gets longer, the scores appeared higher which can be interpreted as effect of nutrition education from Nutrition-Plus. Frequency of having breakfast gets lower at higher age of subjects. And it gets higher as the duration for participation gets longer even though that there's no difference between '3 to 4 months' and '5 to 8 months' of the duration of participation. For evaluation of food security in recent 1 year, 86.8% of subjects responded 'Food sufficiency' and 'Enough but not always the kinds of food we want', and there is no difference by age and the duration of participation. As a result of this research, it is shown that the subjects of nutrition support project are relatively satisfied with the support. And healthy eating index gets improved as the duration of participation gets longer which can be considered as effect of nutrition education. It seems to be necessary to keep nutrition education as well as food support so to perform food life education on appropriate purchase and consumption of food.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.196-206
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• 2017

This study intended to examine the Korean restaurant customer's recognition about GIAP and to measure the reliability for them, and to figure out their effects on the customer's satisfaction and revisit intentions. Accordingly, research model had been set up and also hypotheses was made up according to pre-studies and pre-investigation results. Factor analysis and reliability analysis were concluded as valid results by the Cronbach's Alph for GIAP, customer satisfaction and revisit intention each other. Firstly, the effect of GIAP on the customer satisfaction was showed positive significance about four factors - perceived quality, reliability, authenticity and security on the customer satisfaction by the multiple regression analysis. Secondly, The effect of GIAP on the customer's revisit intention was showed positive significance about four factors - perceived quality, reliability, authenticity and security on the customer's revisit intention by the multiple regression analysis. Thirdly, the effect of the customer satisfaction on the customer's revisit intention was showed positive significance by the simple regression analysis. This study focused on medium level-cost Korean-pop restaurant so as to investigate general popular's recognition about the GIAP and intended to figure out their revisit intention. Therefore, the results are useful for increasing the food-service strategy system. Informations about the GIAP in restaurants can be credible to the restaurant customers.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.123-146
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• 2002

Outsourcing is procuring of outside resources, other than core resources for core competence, by a contract, from which a corporate can focus its core resources on core business. The outsourcing strategies of Korea tourist hotel business are in a rudimentary stage, which has been limited in simple work areas such as housekeeping services, room maid services, parking control services, security services, janitor services, laundry services, facility management, shuttle bus services, and sterilization services and their purposes are mainly to retrench a burden of employment or firm-fixed expenses. Therefore, the outsourcing strategies of Korea tourist hotel business have the following problems. First, their outsourcing has introduced only for the purpose of retrenching expenses. Second, it tends to deteriorate service quality, due to lack of pre-training. Third, it tends to concentrate their attentions only on simple repetition works. Fourth, their outsourcing is slow adjusted to the needs of business cultures. Outsourcing services in Korea tourist hotel business have never contributed to their basic concepts such as 1) maintenance or enhancement of core competences, 2) promotion of business efficiency through service quality improvement and expense retrenchment, and 3) achievement or enhancement of competitive advantage through enlarging their specialties, cultivating their market, learning new knowledge, and developing their asset. Therefore, this study is to insist on fife necessity of overcoming simple repetitive service outsourcing in tourist hotel business. In order to build a core competence and/or achieve a competitive advantage, the scopes of outsourcing services should be enlarged in Korea tourist hotel business.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.13-34
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• 2001

The case which it contracts with the dynamic result measurement system when actual outsourcing evaluation measurement is composed and then one result standard between the service supplier and the user is set, which owns jointly the expense which is reduced from that or the benefit which is created from that is increasing In the conclusion, for outsourcing management strategy of domestic foodservice industry in order to succeed, first it is accurate and examined that for what and how outsourcing should be introduced and as a result, what kind of result can be raised from that result\ulcorner Food service industry should be outsourced if you want to make more many investment in better humane resources, food & beverage-goods-security and education to provide eating-out service out of various business in food industry. When considering the actuality of the domestic foodservice industry that time it is appropriate, it sees. The foreign-brand goods which is introduced in the country are being executing in the 1ink of part management strategy. One of the most influential factor of domestic foodservice industry's management pressure is overspent management expenses, Does the namely expenses preparation effect reach which degree\ulcorner what kind of method can most decrease these expenses\ulcorner Doing grows the success and failure of the Korean foodservice industry controls result with the fact that it will operate with a big variable sees. The background which the domestic foodservice industry should introduce inevitably the outsiurcing system is to develop continuously nation foodservice industry in the way of cost curtailment of food-material, a labor cost curtailment with efficient application and synergic effect like specialty manpower utilization. The kindred competitive enterprises gradually concentrate management resource to the point ability from the present point of view which is increasing and a strategy position they secure, to prepare a competitive power, what sees it is important national industry must prepare a new paradigm. It is important to measure the result based on sales accomplishment in operation system dimension, and it is more important to appropriately apply regard of the evaluation measurement

• Culinary science and hospitality research
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• v.23 no.5
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• pp.169-177
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• 2017

Smoking bans at restaurants and bars have recently been introduced in Korea. Researchers and stakeholder are interested in the resulting changes in sales of restaurants and bars and their impact on overall national economy including employment. We examined the input-output tables (2013) issued by The Bank of Korea. The result showed that the production inducement coefficient was about 2.16; employment inducement coefficient was 13.1 for the restaurant and bar industry. The amount of inducement in the national production was calculated by 93,100 billion KRW. Employment inducement was calculated by 1,219,610 persons overall industries for a year. Assuming there comes a change (3%, 5%, 10%) in restaurant and bar production in consequence of the smoking bans, we computed following change in the national production and employment. The resulting changed in national production was 6,033 billion, 10,055 billion, and 20,110 billion KRW, respectively. The impact of employment overall industries was calculated 79,032, 131,720 and 263,441 persons, respectively.

• Journal of the Korean Society for Library and Information Science
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• v.45 no.4
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• pp.309-326
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• 2011

There have been several milestones in the history of library classification but most of the schemes failed to meet the new challenges in the organisation of information. Dr. S. R. Ranganathan tried to revolutionise the whole thinking on classificatory approach, when he devised the Colon Classification (CC) in 1933. He developed the Colon Classification scheme with a sound theoretical background based on normative principles, Five laws of Library science, canons, etc. One important feature of CC is that, its use is not confined to information storage and retrieval alone. This paper presents an over view of different editions of the CC highlighting the salient features of the editions. Further the implication of Five Laws of Library Science has been described. The authors stressed that the features of such as greater hospitality, specificity and mixed notation has paved the way to design and develop the depth schedules on various micro level subjects and so far about 130 micro schedules have been published. The impressions by the leading LIS professionals during and after Ranganathan's time have been highlighted. The authors expressed the fear that when the library world would see the complete version of the seventh edition of CC? It may be due to lack of institutional support engaging in the research or financial constraints. The authors are of the opinion that any scheme to flourish needs a sound research body to bring out the revised editions as done in the case of Dewey Decimal Classification. The relevance of the CC in the contemporary world of Librarianship is discussed. Finally concludes that CC needs to be resuscitated as it is a precious national heritage; and still a force for the management of libraries.

• International Journal of Computer Science & Network Security
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• v.22 no.3
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• pp.189-200
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• 2022

In today's digital world, smartphones and web-based applications have gained remarkable importance throughout the globe. These smart applications are playing a very significant role in maintaining a powerful business. As well as, they are helping a lot to expand these businesses via social networks. Social media networks such as Instagram, Facebook, Twitter, and LinkedIn are playing a prominent role to promote the companies. In the hospitality sector, most of the companies are running their hotel booking systems by utilizing mobile applications and a web-based infrastructure, but usability issues still exist. This study has been conducted specifically to tackle the usability issues of hotel booking systems and the best utilization of social networks to promote the business. TripAdvisor was selected as an authentic source for selecting those systems and two international hotels are selected for this study. The first step is to identify different hotel booking systems. In the second step, the user's satisfaction level was measured for the selected systems by performing the System Usability Scale (SUS, Quick & Dirty) approach. Additionally, by which source (social media or personal relations) they found these hotels. It is found that the SUS rating for both systems is below the acceptable level of usability. The Mean SUS for hotel 1 is found at 55.25 and 51.2 for hotel 2. The third step was to identify the user interface (UI) issues, and heuristic evaluation is performed for this. The experts identified the UI issues on the basis of their experience. The major issues were related to the visibility of system status, error prevention, flexibility and efficiency of use. Depending upon the identified issues, an interactive UI (prototype) for the selected web-based applications was proposed. This prototype is mainly based on the user's perspective. This prototype can be used for improving the UI of the selected systems which is based on the user's perspective. During the process of verifying the satisfaction level, it is revealed that the targeted audience is not able to use these systems efficiently and effectively. The reason behind this is the negligence of usability guidelines throughout the process of design and development of these hotel booking systems. Therefore, it is highly recommended that the usability of these systems should be evaluated and redesigned, based on expert opinions. It has also been observed that the reviews/ feedback of customers has spread a negative impact through social networks.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.12 s.159
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• pp.1697-1707
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• 2006

Relentless advances in information technology are constantly transforming market dynamics of the retail industry. RFID is an emerging innovative technology that can reduce labor costs, improve inventory control and increase sales by effective business processes. Apparel retailers need to recognize the benefits of RFID and identify critical success factors. By focusing on apparel retailers, this study attempts (1) to identify the reality of RFID associated with benefits; and (2) to prospect the implementation of RFID in apparel retailing. We conducted a focus group interview with selected six panels who were experts of retail industry in the United States to obtain data regarding RFID attributes. Content analysis was used to generate related excerpts and classify 31 attributes of RFID benefits from the meaningful 173 responses. For experience of RFID, retailers were familiar with RFID technology and expressed the belief that RFID basically would support an existing retail system for speed to markets. However, retailers addressed the level of experience with RFID technology that they were still in the early adoption stage among few innovative companies. The content analysis identified five dimensions of RFID benefits for apparel retailing: Visibility and Velocity, Revenue Enhancement, Customer Service, Security, and Employee Productivity. This result lends support to the belief that RFID has a significant potential to streamline supply chain management, store operation and customer service for apparel retailing. This study provides intellectual and managerial implications far practitioners and researchers by postulating the effective use of RFID in the apparel retail industry.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.1-16
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• 2009

The purpose of the study of the book is aimed for basic document security to show necessity for the outside restaurant accommodation to the university meal service and I grasp the university meal service use action of the university student and a desire with this purpose and show it and am going to fine an article and the basics document which are necessary for the market for rationalization of the management of the university meal service. As for the reason why students like fast food to be able to choose outside dining room introduction at the part of an innovative image strategy of the university meal service. Food is serve of early and low price. The big problems of the university meal service is bad taste, high price, low service. Price satisfaction is low in the quality of the university meal service in comparison with the outside dining room. The university students who liked Korea food and Hamburger at time of the outside dining room introduction evaluated the quality of the university meal service. Therefore the outside dining room accommodation is necessary for the university meal service development also the image improvement of the university meal service and improvement of the quality and suitable price rage.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.50-60
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• 2010

This study has the purpose to show superiority of Korean food, strategies for competition and infinite possibilities of Korean food to students by making them to recognize accurate and right values for each work world, examining satisfaction level for studying Korean-style food in culinary high schools and how such satisfaction could influence their decision on career. Both literature study and demonstration study were carried out for this study. The literature study includes the research on the significant effect of satisfaction with a major on career decisions among technical high school students. Three hypotheses were established for this research. First hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of insecurity for choice of career. Second hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their mental conflicts for choice of career. Third hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of security for choice of career.