• Korean journal of food and cookery science
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• v.30 no.1
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• pp.41-50
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• 2014

The purpose of this research was to exam the recognition and use for traditional Korean liquors and to consider the problems of traditional liquor businesses and the plans for its popularization. This study was conducted with 411 adults of 20 years old and above, all of whom lived in the Daegu and Gyeongbuk Provinces. According to the survey, females were higher than males(49.6%) by 50.4%, and ages 20 was the highest. With regards to what kind of liquor they enjoyed, the consumers enjoyed soju the most, followed by beer and traditional Korean liquors. The favorite liquor of the men was soju, followed by beer and traditional Korean liquor, and the women mostly liked beer, followed by soju and wine. An important-performance analysis (IPA) was performed for 17 attributes of traditional Korean liquor and identified the targets for product management strategies, including 'Variety', 'Functionality', 'Extended Recognition' and 'Healing hangovers'. The recognition of traditional Korean liquor was high in the order of takju, Fruit wine, Chongju, Yakju, Distilled soju, and Distilled liquor. As a result, the developing solid concepts of marketing strategy are required and may be achieved by understanding the consumer preferences and demands of traditional Korean liquors.

• Korean Journal of Construction Engineering and Management
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• v.18 no.6
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• pp.3-12
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• 2017

In recent years, Project Management Consultant(PMC) project has been emerging as a high-value-added engineering project. However, domestic engineering firms have difficulties in entering the overseas PMC market because of poor project performance and lack of PMC capabilities. To overcome these limitations, this study analyzes the key competitiveness factors for successfully performing the global PMC projects. PMC competency factors based on Porter's double diamond theory were extracted, and a questionnaire survey was conducted on domestic and overseas engineering firms. In addition, the important PMC competency factors were derived through paired t-test and IPA matrix analysis. As a result, the PMC competitiveness of domestic engineering firms was analyzed as around 60% compared to that of global engineering firms. Furthermore, 'PMC track records' and 'project management/owner response skills' were identified as top priority competency factors which are the most necessary factors for present domestic engineering firms. This study is expected to support to establish the international PMC market entry strategies by providing priorities of key competitiveness factors.

• International Commerce and Information Review
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• v.14 no.2
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• pp.147-172
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• 2012

The aim of this research is to identify the competencies required by freight forwarding company logistics managers or supply chain managers. And this research also attempts to show their relative importance and key knowledge areas that require improvement. Using a survey questionnaire, data was collected against forty three logistics and supply chain management skills or competencies, which were then grouped into four categories and analysed. The Analysis revealed that supply chain awareness, ability to make decisions, analytical skill, communication skill, supply chain cost, people skill, and integration of internal or external information flow which belong to logistics planning group are considered the most important competencies for effective and efficient logistics functioning. On the other hand, reverse logistics and IATA regulations from environmental awareness group show little influence on logistics managers for improving their logistics performances. The results have implications for a variety of parties including prospective logisticians, students, teachers and companies considering expanding their business to Chinese market. For example, the results permit companies to employ appropriate logistics managers who are qualified with sufficient skills and competencies suggested in this research. In the case of practitioners, the results provide a benchmark for comparison with their current level of abilities and suggested competencies.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.18-18
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• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.3
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• pp.478-486
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• 2013

The purpose of this study was to analyze consumer consumption and product concept demands of Korean rice-wine. An online survey, conducted from April 28, 2010 to May 6 2010, targeted 200 consumers in Seoul and the Gyeonggi-do area. More than half of the respondents (51.3%) drank rice-wine because of the taste. The common reasons for dissatisfaction with rice-wine were hangovers (35.7%) and taste (16.9%). From analyzing rice-wine preferences, the most preferred ingredient was rice (57.8%), while the most preferred aroma and taste was derived from the fruit (48.7% and 58.4%, respectively). The most common methods consumers observed for promoting rice-wine consumption were the "development and management of rice-wine brands" (59.7%), and "continuous promotion" (44.8%). The most important attributes of a rice-wine product included its taste (4.60), followed by its quality (4.41) using 5-point Likert scale. An importance-performance analysis (IPA) was performed for the 17 attributes of rice-wine and identified targets for product management strategies, including the "usage of domestic ingredients", "ease of purchase", clarity of "product information", and "external image". Therefore, developing solid concepts in marketing strategy are required and may be achieved by understanding the consumer preferences and demands of rice-wine.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.749-755
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• 2015

The objectives of this study were to evaluate the gap between perceived importance and performance of foreign Chinese students' off-campus restaurants selection attributes and to analyze the factors affecting their satisfaction with off-campus restaurants. All statistical analyses were conducted using the SPSS package program (ver. 20.0). In summary, Importance-Performance Analysis results indicated that 'price propriety', 'ventilation of dining room' and 'friendliness of employees' were key aspects that should be reinforced by off-campus restaurant managers. Additionally, exploratory factor analysis on the validity of the 23 attributes of off-campus restaurant selection resulted in the identification of 5 factors including 'food quality and price', 'physical environment and value', 'service environment', 'service quality', and 'convenience and cleanness'. According to the results of multiple regression analysis, 'service quality', 'service environment', 'food quality and price', and 'physical environment and value' had significantly positive effects on overall satisfaction. In conclusion, in order to increase customer satisfaction among Chinese students, off-campus restaurant managers should improve not only the quality of service and food, but also the physical and service environment.

• Current Research on Agriculture and Life Sciences
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• v.33 no.1
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• pp.25-31
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• 2015

This study investigated the operation criteria of specialized complexes for horticultural production reflecting the farmers' preferences. First, the analysis of the communal activity included six factors: the group purchase of consumables for common activity, group purchase of the greenhouse apparatus, cooperative seed raising, use of a common air conditioning and heating system, cooperative shipping, and soil examination and certification system. The results of the Importance-Performance analysis can be summarized as follows. The factors requiring good management included the group purchase of consumables for common activity, group purchase of the greenhouse apparatus, and cooperative shipping. The factors with a lower priority included cooperative seed raising and the use of a common air conditioning and heating system. While the importance of the soil examination and certification system was low, the satisfaction was high, so this factor needs to be managed to avoid overkill. Second, the analysis of information exchange and education included six factors: production technique information, greenhouse facility management information, distribution-related information, production technique education, greenhouse facility management education, and distribution-related education. The results of the Importance-Performance analysis can be summarized as follows. The factor of production technique education was the most important determinant, plus the factors requiring good management included production technique information, greenhouse facility management information, and distribution-related information. The factors with a lower priority included greenhouse facility management education and distribution-related education. Therefore, to enhance productivity through facility modernization, the scaling up and creation of more specialized horticulture complexes are recommended as policy measures to gain export competitiveness. As the Korean government is expected to expand the scale of specialized horticulture complexes, the results of this paper can be widely utilized.

• Journal of Navigation and Port Research
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• v.47 no.3
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• pp.120-127
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• 2023

Maritime pilots are always exposed to unpredictable risks present in the marine environment because they are boarding ships through pilot ladders or accommodation ladders at sea. Since the pilot plays an important role in securing the safety of a ship entering or departing from a port, an injury to the pilot substantially affects the overall safety of the ship. The purpose of this study is to analyze pilot injuries and predict accidents. For this purpose, pilot injury cases are analyzed and potential situations are identified through a survey. Pilot injuries are also predicted. The survey was analyzed using the IPA (Importance-Performance Analysis) methodology, and the binomial distribution and Poisson distribution were used to predict injury trends. As a result of the study, 316.8 nearmiss occurred per pilot injury, and if the current accident management system is maintained, the probability of pilot injury occurring within 3 months is 64.4%. Based on the research results, the need for a management system to prevent pilot injuries and reinforcement of maintenance and installation for pilot ladders was suggested.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.406-415
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• 2018

Educational satisfaction is an important indicator of the educational field but the existing customer satisfaction index mainly focused on partial area because measurements could not reflect the alteration of university environment. The purpose of this research is to develop a new UCSI for university to improve the quality of university education. This research demonstrates validity and reliability of UCSI. This research uses the second-order confirmatory factor analysis. The results indicate that the reliability and validity of UCSI is verified. Education condition, education course, university development and student support are clarified to be appropriate components of the satisfaction survey. This research develops UCSI and applies it in a university. University managers can be used to measure the satisfaction level of university education and to improve the quality of university education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1873-1880
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• 2015

The purpose of this study was to survey intention to purchase home meal replacement (HMR) made with eco-friendly food ingredients as well as need for development while analyzing importance and performance of HMR made with eco-friendly ingredients for its commercialization. From September 2014 to March 2015, questionnaires were filled out by respondents. Of the 422 questionnaires that were returned, 412 were used with 10 discarded as incomplete. Regarding reasons behind purchasing HMR, the highest percentages of both males and females answered 'ready to eat'. Almost all respondents spent 'less than 10,000 won' each time they purchased HMR. Regarding place they bought HMR, a higher percentage of respondents answered 'convenience store' and 'discount retail chain store'. In terms of improvements needed for HMR, the highest percentage of males answered 'development of a variety of menus' while the highest percentage of females answered 'change in food ingredients' at 37.7%. For development of HMR made with eco-friendly ingredients, most respondents replied that there is a need for development. Regarding intention for purchasing HMR made with eco-friendly ingredients, 66.7% of males and 73.5% of females answered they have intention to buy. Important performance analysis showed a need to improve performance of 'safety of food ingredients', which was located close to the second quadrant. To improve performance for 'safety of food ingredients', safety must be ensured through use of eco-friendly ingredients, and a systematic process for managing hazardous materials that could arise during the manufacturing process has to be developed.