• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
• /
• v.8 no.10
• /
• pp.1-9
• /
• 2018

The purpose of this exploratory study is to identify the mobile phone applications (apps) used by foreign tourists visiting South Korea through a pilot study using focus groups and individual interviews. Concentrating on tourist mobile app use in a smart tourism environment and categorized through a taxonomy of mobile applications lays the framework and determines the factors boosting tourism smartphone app trends by foreign tourists visiting South Korea. Researchers collected data through ethnographic methods and analyzed it through qualitative research to uncover major themes within the smart tourism app use phenomenon. The researchers coded, counted, analyzed, and then divided the findings gleaned from a pilot study and interviews into a taxonomy of seven logical smartphone app categories. The labeling and coding of all the data accounting for similarities and differences can be recognized and are logically discussed in the implications of the apps used by tourists to assist tourist destinations. More specifically these findings will assist smart tourism destinations by better understanding foreign tourist smartphone app use behavior. Tourists visiting South Korea interviewed in this study exhibited significant mastery of Internet of Things (IoT) technologies, craved free WiFi access, and utilized smartphone apps for all facets of their travel. Findings show major concentrations of app use in bookings of accommodations, tourist attractions, online shopping, navigation, wayfinding, augmented reality, information searching, language translation, gaming, and online dating while traveling in South Korea.

• International Area Studies Review
• /
• v.13 no.1
• /
• pp.491-512
• /
• 2009

The study on waiting time has been conducted from the psychological perspective since Maister (1985). In using medical institutions, especially general hospitals, it is not avoidable to wait for a long time. As a result, the waiting time gives clients psychological stress, which causes medical consumers to be more dissatisfied and decreases their rate of revisit. Accordingly, it is very urgent to study on the waiting time for hospitals' marketing and better image-making. This study is intended to find out how hospitals image and clients revisit is influenced by waiting environment and consumers' attitude, variables of waiting time perceived in medical services. Based on this study, those medical institutions are required to improve their medical service and waiting environment. Accordingly, they should convert waiting time into more efficient and comfortable recess and provide better environment for physical service and effective human services. As those medical institutions have relatively worse image than other businesses, they should actively study on ways of better image-making in the future.

• The Transactions of the Korea Information Processing Society
• /
• v.3 no.5
• /
• pp.1027-1036
• /
• 1996

X.500 Directory is an application level protocol in the Open Systems Interconnection(OSI) 7 layer's reference model adopted by the international Standards Organization (ISO). It manages effectively needed information for the communication service, and is a service to support the functions that the user can approach conveniently. Tourist information is distribution on several locations. The access of distributed information is similar to X.500 directory service. Therefore, we design of Tourist Information System(TIS) and directory schema using X.500 directory services. To define tourist information, we also propose Directory Information Tree(DIT) of locality architecture and several new object classes, such as museum, mountain, sea, hotel, etc.

• Korean journal of food and cookery science
• /
• v.25 no.3
• /
• pp.306-316
• /
• 2009

The purpose of this study was to investigate the influence of service marketing mix on customers' perceptions of values at family restaurants in Seoul. Frequency analysis, ANOVA, reliability analysis, factor analysis, multi-regression analysis were employed to analyze the data. First, perceptions for items such as food (p<.001), price (p<.001), process (p<.001), and employees were significantly different with regard to monthly spending money, and food (p<.001), physical evidence (p<.001), and employees (p<.001) were also significantly different by partner. All of the mixes (food, price, place, employees p<.001; promotion, process, physical evidence p<.05) had positive influences on the customers' monetary and overall values. And the mixes of place p<.001; price and employees p<.01; and food, process and physical evidence p<.05 negatively affected non-monetary values, whereas promotion had a positive influence. As a result, we conclude that the service marketing mix is an efficient marketing tactic to remove intangible factors from restaurant businesses. Likewise it is highly recommended that food-service companies manage the marketing mix in a customerfriendly manner to minimize the negative characteristics of services toward customers, and to promote the customer appreciation of family restaurants.

• Culinary science and hospitality research
• /
• v.23 no.3
• /
• pp.158-165
• /
• 2017

This study examined the components and physicochemical properties of citrus peel as a natural health food source by measuring the general and antioxidative contents of citrus peel. Total contents of carbohydrates, crude protein, crude lipid, and ash were 72.1%, 6.6%, 1.3%, and 3.7% respectively. Caloric content of citrus peel was 334.5 kcal, while total dietary fiber was 32.1%. Regarding mineral contents, Ca was the most abundant mineral, followed by K, Mg, and P. Total phenol contents of the 70% ethanolic extracts of citrus peel was $66.4{\pm}8.74mg\;GAE/g$. Total flavonoid contents of the 70% ethanolic extracts were $14.4{\pm}3.28mg\;RE/g$. The antioxidative activities of citrus peel were significantly increasing in a dose dependent manner on DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity and reducing power. Therefore, the general nutrients and other antioxidant bioactive materials in citrus peel proved that citrus peel possesses a high potential materials as a nutritious food.

• Korean Journal of Community Nutrition
• /
• v.11 no.3
• /
• pp.383-391
• /
• 2006

The purposes of this study were to examine the impacts of characteristics of bakery cafe customers and service quality on customer perceived value, customer satisfaction, intention to revisit, and intention to recommend, and to provide comprehensive understanding on attitudes and behaviors of bakery cafe customers. The questionnaire was developed through literature review and focus group interviews and was modified after pilot test. The questionnaires for the main survey were distributed to 320 males and females aged 20 and over in Seoul. A total of 275 questionnaires were used for analyses (85.9%) and the statistical analyses were completed using SPSS Win (12.0) for descriptive analyses, regression analyses, and correlation analysis. The main results were as follows. There were significant differences of intention to revisit between groups of different gender, age, and personal expenses. The service quality of product dimension affected all tested variables, and the service quality of services and price dimension had effects on customer perceived value and intention to recommend. Customer satisfaction was a unique variable that is affected by service quality of the interior environments dimension. Overall, researchers and managers of bakery cafes should understand customer attitudes and behaviors, and the results of this study would help to establish marketing strategies that meet target customers' needs.

• Culinary science and hospitality research
• /
• v.14 no.3
• /
• pp.196-209
• /
• 2008

This study was conducted to mass-produce brown stock optimized by using a high-pressure heating extractor and to use brown stock as a material for developing various products. For these purposes, we attempted to produce standardized brown stock by extracting brown stock using a high-pressure heating extractor and compared it with brown stock extracted by the traditional method in terms of general elements and mechanical and sensory characteristics. With regard to how to prepare optimal brown stock, the best brown stock was that extracted seven times repeatedly by the traditional method, but the method had a large economic loss in terms of material consumption and took a long time in extraction. Thus, considering time and labor, it was concluded that extraction at 120$^{\circ}C$ for 15 hours using a high-pressure heating extractor is the optimal extraction condition in terms of economic efficiency and quality. The results of this study are expected to be useful as a practical material for making brown stock production process more convenient, applying cooks' traditional cooking techniques to mass production, maintaining standardized superior quality and taste, and improving shelf life.

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

• Journal of the Korean Society of Food Culture
• /
• v.20 no.3
• /
• pp.374-383
• /
• 2005

The purpose of this study was to investigate the satisfaction on the Gwangju Kimchi Festival. The results of this study were as follows: In terms of satisfaction on 'pre event publicity of the Festival', the satisfaction of '03 was high. It was founded that Publicity through TV was successful. The visitors' satisfaction on understanding regional cultures was low. It was consecutively low for three years. There should be strategic development plans to increase satisfaction about understanding regional cultures. It was found that TV was the major pre event information resource for the residents. Also word of mouth was the most important pre event information resource for domestic tourists. The satisfaction on access to festival was increased consecutively. Providing free shuttle buses to the festival place and placing festival placard influenced positively. There should be expansion of service facilities. There should be more strengthening of festival information services and guiding facilities. More professional interpretation systems and interpretation education are necessary. Visitors satisfied about festival products and quality of the products. Visitors satisfied with festival events programs and hands on experience based programs including making diverse Kimchi.

• International Journal of Computer Science & Network Security
• /
• v.21 no.11
• /
• pp.189-192
• /
• 2021

The article is devoted to the issue of the content of legal instruments in terms of tourism business, namely the problems of legal regulation of insurance in tourism. The analysis of the state of development of the problem in question shows that the issue of legal regulation of the insurance contract in general and the contract in tourism services, in general, is insufficiently studied. The article is devoted to topical issues of legal regulation of insurance in the field of tourism, the search for effective mechanisms to increase the liability of both underwriters and insurers. Therefore, insurance can be considered as one of the methods of preventing unfortunate consequences during the implementation of tourism activities. The author's vision of the content of the package of measures that can positively influence not only the development of the tourist industry in general but primarily to help identify those legal segments that need improvement in the future has been stated.