• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.1072-1080
• /
• 2008

The optimization of the addition ratios of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract to Houttuynia cordata beverage was evaluated by applying response surface methodology. The quality characteristics of a selected best product were investigated. Sweet, savory, and fishy taste, and overall acceptability were optimized by response surface methodology using a central composite design. The concentration of effect of Houttuynia cordata, Saururus chinensis, and Polygonatum odoratum var. pluriflorum hot water extract was modeled using an equation. Hot water extracts of Houttuynia cordata ($1.75{\sim}1.89%$), Saururus chinensis ($1.03{\sim}1.04%$), and Polygonatum odoratum var. pluriflorum ($2.17{\sim}2.31%$) represented the optimal concentration conditions to obtain the best taste. The physical and chemical characteristics of the beverage manufactured at optimized conditions were pH 4.18, soluble solids 0.41 $^{\circ}Brix$, total acidity 0.21%, color value ($L^*$ value 40.08, $a^*$ value 4.53, and $b^*$ value 10.69), total polyphenol 54.63 mg/L, and electron donating ability 26.98%.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
• /
• 2013.10a
• /
• pp.581-584
• /
• 2013

E-Learning, a technology-based learning process is the obtaining of knowledge from the basis of IT technology. The development of e-Learning requires corporate educational staff as well as HR staff, who manage e-learning, to drastically change their roles. The main reason for this is that the properly adapted and highly experienced education and training abilities of HR staff could accelerate the adoption and usage of e-Learning but they need to clearly select and define an appropriate curriculum from among the extensive mass-customized content with an e-learning basis. Here the research has analyzed the influence of the introduction and usage of e-Learning in hotels on HR staff and their roles from the viewpoint of hermeneutic phenomenology.

• Culinary science and hospitality research
• /
• v.21 no.4
• /
• pp.175-191
• /
• 2015

The purpose of this study is to investigate the relationships among personality, LMX(leader-member exchange), and innovative behavior of the employees engaged in the foodservice business. In order to achieve the purpose of this study, a literature review was first carried out concerning personality, LMX, and innovative behavior of employees. The questionnaire survey was conducted on foodservice employees working at a hotel buffet restaurant and an independent buffet restaurant in the Busan area. The survey period was from Oct. 1, 2014 to Oct. 15, 2014, and 236 cases were used for analysis. The results are as follows. Foodservice employees who are agreeable and extroverted are likely to develop innovative ideas in the course of their job duties. In addition, foodservice employees who are agreeable, extroverted and conscientious are likely to practice innovative ideas. LMX, especially the contributable relationship between leader and employee, has a positive effect on the development of innovative ideas, and the contributable, respectable, and loyal relationship between leader and employee has a positive effect on the practice of innovative ideas in the foodservice industry.

• Culinary science and hospitality research
• /
• v.20 no.3
• /
• pp.186-200
• /
• 2014

This study investigates the effect of foodservice employees' mentoring part on expressing emotions and self-esteem by conducting a survey. The data collected from the survey were analysed by SPSS18.0 and AMOS for frequency analysis, exploratory analysis, confirmatory factor analysis, correlation analysis and structure equation modeling. The results are as follows. First, the mentoring part was a significant constituent for achieving an organization's objective because a mentor and a mentee could interact and sympathize through personal recommendation, consultation and support for reducing psychological stress. Second, the mentoring part had a positive effect on organizational ability to adapt. Third, organizational conflicts influenced self-esteem. As the results indicated, the foodservice industry should manage an effective mentoring system for high quality services and the attainment of an organizational goal.

• Journal of Digital Convergence
• /
• v.15 no.2
• /
• pp.233-238
• /
• 2017

The purpose of this study is to investigate the necessity of policy approach in terms of complex combination of tourists and fishing villages. In order to achieve the purpose of this study, the policies related to the marine tourism industry were investigated and the laws related to the development of the coastal area and fishing port area were investigated. As a convergence approach to marine tourism policy, First, the development of marine tourism resources should be based on the increase of hydrophilic activities and the characteristics of the four seasons. In particular, the need to dig through support of projects such as the successful model that made aquarium associations etc. that are currently in progress, such as "fishing village experience".

• Journal of Digital Convergence
• /
• v.16 no.7
• /
• pp.231-241
• /
• 2018

Free from limitations of time and space, diet management with smartphones can be highly useful for college students. This study aimed to improve the utility of diet related apps by efficacy and app evaluation after using the apps for 2 weeks. Results showed that the intent for continuing use apps was low, and the lack of efficacy indicated the currently developed apps had not significantly influenced their motivating healthy diet. Average app rating was $3.12{\pm}0.85$. Among 4 rating factors, convenience and contents were relatively higher than usefulness and community. Especially, there was significant difference in contents and convenience according to gender, contents and community according to BMI and previous diet experience. In the future, considering the needs and characteristics of college students, we need to find ways to enhance the usefulness of the app and to strengthen the social networking.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.2
• /
• pp.315-321
• /
• 2012

In this study, the product attributes that give customers the estimated benefits and products that can predict the customer's choice conjoint analysis techniques to identify the restaurant affinity markets a new dining concept was to develop. Questionnaire for this study of 400 non-response is negative and insincere characters, except for the final analysis, the questionnaire Part 309 was the target. Conjoint model used in this study Pearson's R is 0.928 ($p$<0.000), Kendall's tau is 0.750 ($p$<0.000) with an orthogonal plan was well suited for profiling attributes are extracted 16. Part of the relative importance of the value of the property to determine the result of analyzing the properties that are most important at the level of the respondents of the induct (38.46%), and followed by price (30.52%), Atmosphere (18.28%), and Exclusive space (12.73%) was followed. Portion of the property value for each analysis among industry preference for the Italian food was highest, a nature-friendly interior atmosphere had the highest affinity Average per price at 10,000 won~30,000 won or less than the amount of affinity was higher location of the restaurant alone, showed that space preferred. Through simulation in a virtual seafood restaurant nature-friendly image, average price per person ranging from 10,000 to 30,000won at an exclusive restaurant was most preferred.

• Culinary science and hospitality research
• /
• v.21 no.5
• /
• pp.109-118
• /
• 2015

The main purpose of this study is to get insight into the essential cognitive basis of local food purchase behavior based on Ajzen's (1991) theory of planned behavior. By asking open-ended questions using an online survey, participants' (n=163) salient behavioral, normative, and control beliefs in regard to local food purchase were assessed and analyzed. The most salient advantage was supporting local economy, followed by freshness, knowledge of where the food came from and how it was handled, environmental benefits, and health benefits. Assessing to consumers' normative beliefs found that local businesses, local farmers, family, local people, and friends were the most frequently mentioned individuals or groups who would approve consumers' local food purchasing. In contrast, the most salient barrier was inconvenient store location and time, followed by higher prices, limited availability and variety, and limited knowledge about where to buy local food.

• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.79-83
• /
• 2008

This work measured the approximate levels of chemical components in the fleshpeel of unripe peaches picked at different times. The unripe samples were divided into two groups. Group I was picked on April 20 and Group II on May 2. Both samples were analyzed for organic acids, free sugars, Brix values, acidity, amino acids, and minerals. The major organic acid contents in Group I and Group II samples were oxalic acid> citric acid> malic acid> tartaric acid. The order of major free sugarin Group I and Group II samples were arabinose> sucrose in flesh and arabinose> glucose> sucrose in peel. The order of amino acid levels in all samples was aspartic acid> proline> glutamic acid> serine> leucine> lysine. The Brix values, acidity levels, and pH values of all samples were in the ranges of $7.6-9.8^{\circ}Brix$, 0.50-0.55 % and 4.13-4.17, respectively. The order of mineral content in all samples was K> Ca> Mg> Na.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.6
• /
• pp.623-630
• /
• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.