• 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.

• Journal of the Korea Society of Computer and Information
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• v.13 no.6
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• pp.325-332
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• 2008

Internet explosion has revolutionized the way the industries, including that of the hospitality industry have conducted their businesses. With any new technology, there is a need to explore, define, develop and refine practices in its usage. The main purpose of this study was to examine how internet information influence employees job satisfaction and organizational performance. Employees were asked through surveys to evaluate four specific factors: format, accuracy, content and timeliness (FACT) in terms of their importance when making a restaurant choice. The findings of this study were as follows: internet information quality influenced business performance and employees job satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.503-514
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• 2009

The purpose of this study were to analyze the importance and satisfaction toward franchise coffee shops and general coffee shops by university students according to their patronage type; and to provided ideas and marketing strategies to increase sales through IPA(Importance-Performance Analysis). University students in Daegu were surveyde from May 12, 2009 to May 30, 2009. The IPA results presented the following quality attributes, by gender, that should be quickly improved at franchise-coffee shops & general-coffee shops being recognized for a brand', 'easy to find', 'operational methods', 'variety of coffee menu', 'amount of coffee served', 'variety of side menu', 'external appearance and a signboard', 'parking', 'a scale of shop', and 'type of coupons'.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.531-539
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• 2008

The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1153-1162
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• 2021

The innovation of enterprises allowed firms to promote technological innovation as an important choice to improve sustainable competitiveness. This study aims to investigate the relationship between absorptive capacity and innovation performance of Chinese high-tech enterprises and focuses on the mediating role of innovation culture in high-tech enterprises. Data came from surveying high-tech enterprises in China, and the reliability analysis, factor analysis, and correlation analysis, path analysis (SEM) were analyzed using SPSS23, AMOS. The results show that intellectual capital composed of human capital, structural capital, and relational has a significant impact on acquisition performance; intellectual capital is composed of human capital; structural capital has a significant influence on innovation performance; and absorptive capital has a significant impact on innovation performance. In addition, innovative culture plays a partial mediating role between absorptive capacity and innovation performance. The findings of this study suggest that, to ensure the better absorption and operation of knowledge, high-tech enterprises can accumulate more knowledge, promote the transformation of knowledge into technology, and strengthen the capability of knowledge absorptive capacity, and at the same time, create an innovation culture atmosphere and encourage employees to develop new products to achieve enterprise goals in order to promote the improvement of innovation performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.456-463
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• 2006

The purposes of this study were to extract choice attributes of bakery cafe customers and to conduct important- performance analysis (IPA) of choice attributes perceived by bakery cafe customers. The questionnaire was developed through literature review and focus group interview, and modified after pilot test. The questionnaires for main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analysis (85.9%) and the statistical analyses were conducted using SPSS Win (12.0) for descriptive analyses, exploratory factor analysis, reliability analysis, and correlation analyses. The main results were as follows. 'Products', 'convenience to use', 'services and price', 'interior environments' 'brand' and 'location' dimensions were extracted as choice attributes dimensions of bakery cafe customers and customers of bakery cafe regarded 'sanitation and cleanness', 'kindness of employees', 'quality of products', 'comfortable and pleasant facilities' and 'taste of bakery products' as more important than other attributes. In addition, the results of IPA showed that marketing managers of bakery cafes should focused on the dimension of 'services and price' in the reason that this dimension was low at performance although customers regarded it very important. Overall, researchers and managers of bakery cafes should understand unique choice attributes of bakery cafe customers, and make efforts to establish marketing strategies that meet bakery cafe customers' needs.

• Journal of Digital Convergence
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• v.14 no.6
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• pp.33-41
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• 2016

In this study, it was to prepare a plan for improving the employment rate of college students after identifying employment preparation behavior by grade level. Based on data collected in this study, frequency analysis was analyzed and in order to find out the difference of employment preparation behavior between grade level, Cross-analysis was performed. The results, all items showed that significant differences by grade level in preparation for employment actions such as choice of a double major, workers' experience in college education services, language training experience in foreign countries, setting career in college education services, setting a goal for employment, seeking for employment in college education services, participation in employment activity for researching job, education/training-related job, having an official license. Implications for activation direction of employment preparation of college student by grade level is as follows. First, it is necessary for encouraging actively employment intention of the students. Second, there is a need for institutional support for certification and expanding language training opportunities. Third, in the case of a local university, it is necessary for enhancing competency for employment through the promotion of basic education for students.

• Journal of Global Scholars of Marketing Science
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• v.16 no.1
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• pp.73-91
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• 2006

This study was conducted for market segmentation of cruise tourist according to launching the "T" in Busan. Benefit segmentation was used to identify attributes of cruise services; importance of ship's physical appearance and importance of service and activities. 24 attributes were distilled to 5 factors: 'Facility & Service', 'Atmospherics of cruise ship', 'Escape', 'Choice', 'Safety'. A K-means cluster analysis identified three clustered segments for five importance factors in which high loyalty customers were found to be the most important segment. Based on the findings, three distinct groups were formed: 'Moderators', 'High Loyalty', 'Spurious'. The most important factors by high loyalty groups were identified 'Safety', 'Facility & Service', 'Atmospherics of cruise ship', 'Choice', 'Escape' in order. The results of the study showed statistically significant differences among the three groups in terms of demographic and behavioral variables. Especially, the target market should be considered by 'High Loyalty' group and 'Moderators' group in order. Positioning strategies and marketing mix strategies for effectively targeting the segments were discussed.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.825-838
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• 2011

The main purposes of this study were to assess coffee shop use and to identify the influence of physical environment of a coffee chop on customer behavioral intention. The survey was administered from April to May 2011, targeting twenties college students in Seoul, Gyeonggi Province. A total of 174 copies of the questionnaire were collected for the data analyses such as frequency test, descriptive analysis, chi-square analysis, reliability test, factor analysis, ANOVA, Duncan's multiple range test and multiple regression analysis using SPSS 17.0 program. The main results of this study were as follows: The number of visits was once or twice a week. Students went with their friends to the coffee shop. Most of the students answered that they visit the coffee shop at any time. The main purpose of visit was to have time to relax. The main source in choosing a coffee shop was recommendation from others. The main criterion for the selection of the coffee shop was atmosphere. Americano was a favorite drink. Coffee was drunk with a cake. Expenditure per visit was 3,000~5,000 won. The choice of the coffee shop was selected by the student. The factor analysis identified seven underlying dimensions of coffee shop physical environment perceptions (seating comfort, attractiveness, cleanliness, harmony, ambient condition, congestion, amenity) and one dimension of customer behavioral intention. Through multiple regression analyses, four determinants (attractiveness, cleanliness, amenity, ambient condition) were found to have the greatest impact on customer behavioral intention.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.156-164
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• 2006

The purposes of this study were to examine bakery cafe use and to identify differences according to gender and age. The questionnaires developed for this study were distributed to 320 males and females aged 20 and over in Seoul. A total of 285 questionnaires were used for analysis(89.1%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analysis and $x^2-test$. Over 80% of customers used bakery cafes once a month or less, and female customers visited more often than males. The main reasons for using bakery cafe were to chat and then, to buy and eat bakery products. There was a significant difference by age. Average time consumed at a bakery cafe was usually under 1 hour and 30 minutes. Female and younger customers stayed longer than male and older customers, respectively. The majority of customers(85.6%) were accompanied by 2 or less guests and there was no significant difference between the groups. The expenses per person per visit were usually $3,000won{\sim}10,000won$, and the percentage of customers who spent at least 15,000 won was highest in those aged 41 and more. The groups with different gender and age also differed in their choices of products. Customers who are female or under 41 years old used coffees or beverages more often than other group customers. There was no significant difference in understanding on bakery cafe between groups, and 64.9% of respondent answered that they understood bakery cafe as a complex of bakery and cafe. Overall, for early settlement and development of the bakery cafe industry, it seems very important to establish marketing strategy that meets target customers' needs on the basis of understanding their patterns of bakery cafe use.