• Culinary science and hospitality research
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• v.20 no.3
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• pp.22-36
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• 2014

This study aims to analyze the effects of the selecting attributes of medicinal food on recognition & customer satisfaction in Gyeongju Area. For this study, the data was analyzed using SPSS WIN 20.0 for an empirical analysis. Moreover, the survey questions were sent out to 300 people and 256 questionnaires among them were returned for using the sample data. The results are as follows. First, the selecting attributes had a significant impact on the cognition of professionalism while they didn't on the cognition of health food. Second, the cognition of health food and the cognition of professionalism had a significant impact on satisfaction. Third, the service attribute had a significant impact on satisfaction while the nutrition attribute and the professionalism attribute didn't. Based on the results of this study, medicinal restaurants should provide professionalism, service, nutrition in order to enhance customer satisfaction and their competitive power in the restaurant market.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.57-78
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• 2000

In the 21st century the size of sales of food service business in Korea will be 30 trillion won which means Food service business in Koreas is a mega market, but it is only quantitative growth and might face the limit of growth. At the same time it is predicted that from the academic world Food service business will develop endlessly after IMF condition. Of course I hope so as a member of national. Al though I propose that quantitative side is important, qualitative side must not be disregarded the present and future customer is needs should be met because the 1st goal of company is to achieve a management goal and pursuit profit. The present situation requires a peculiar and specific strategy of its own which can not be followed by competing hotels so that value can be created and buying intention can be occurred after buying. Until now the goal of marketing campaign has been transacted marketing just for closing a transaction, but it must be related marketing which is seeking mutual interests of customer and company. The strategies to attain these goals are : 1) to change from products and service management-focused to customer management and relationship building-focused. 2) to establish a core strategy which needs to be changed from market occupancy of volume expansion to customer occupancy. 3) to change from one-way communication to two-way communication. 4) to change from large scale marketing by company dimension to small scale marketing by sections. If companies focus on core benefit and augmented service to be sought by customers and make every efforts to create a value customer occupancy will increase automatically, the reduction of marketing cost will be followed, and marketing efforts will be much more efficient. In introducing a new product it is still easier to diffuse through the existing customers, and also important market information can be obtained from customers using this close relationship. If this close relationship maintains well customers will say even a trivial inconvenience and complaint and propose an idea of new product. Kotler divides relationship marketing into 5 stages such as Basic, Reactive, Accountable, Proactive, and Partnership. From the 1st stage to the last stage customer management is absolutely important and also in management strategy. The last stage, Partnership can come into the stage which is actively participated in service development and problem solving by customers. so more loyal customers have more successful performance the company attain.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.184-192
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• 2011

This study aims to provide preliminary data to popularize Sulgitteok with optimum mix proportion of Curcuma longa L. powder by conducting moisture content, color values, texture and quantitative descriptive evaluations on Sulgitteok with 0 to 2.4% of Curcuma longa L. powder. The chemical composition of Curcuma longa L. powder was $12.6{\pm}0.21%$ of moisture, $1.8{\pm}0.12%$ of protein, $1.0{\pm}0.00%$ of fat, $1.3{\pm}0.01%$ of ash, and that of rice flour was $11.7{\pm}0.17%$ of moisture, $7.6{\pm}0.32%$ of protein, $2.1{\pm}0.01%$ of fat, $1.6{\pm}0.01%$ of ash. As the content of Curcuma longa L. powder increased, L-values significantly decreased while a-value and b-value significantly increased. The hardness of the texture characteristics significantly increased with increasing the amount of Curcuma longa L. powder(p<0.05). As for gumminess, cohesiveness, and chewiness, there was no significant difference(p<0.05) depending on the amount of Curcuma longa L. powder. The quantitative descriptive analysis of the color, flavor, moistness and chewiness of Sulgitteok showed that one with 0.8% of Curcuma longa L. powder was evaluated the highest.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.177-189
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• 2010

This study investigates the perceptual differences on geographical indications among consumers, producers, and government employees. First, in terms of the recognition of the geographical indication certification mark, approximately 56% of consumers showed no experience to recognize the mark, indicating their low level of recognition. Besides, some respondents among producers and government employees indicated no experience or no recollection on the certification mark. In terms of the vitalization of geographical indications, consumers and government employees showed positive responses while producers were negative on it. Consumers and government employees attributed the reasons for the low level of vatalization of geographical indications to the low level of consumer recognition. On the other band, producers indicated that the complicated registration procedure and incidental expenses were the main reasons for this issue. Lastly, this study examined if there were significant differences on the perceived consumer preferences on the domestic and imported agricultural and processed products among the three groups. The results found that producers and government employees perceived that consumers preferred the imported products to the domestic products than customers actually did, indicating the lack of understanding of these two groups on consumer preferences on agricultural and processed products.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.72-87
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• 2015

The purpose of this study is to investigate how environmental attitudes of top managers of hotel business affect on environmental commitment of hotel employees and identify of the mediator effects of line supervisor and peer group during implementing green management process using Sobel z test. Data analysis is conducted by SPSS 18.0. The findings and implications can be summarized as follows. First, environmental attitudes of top managers has significantly positive effect on environmental attitude of line supervisors and peer group. Second, environmental attitude of line supervisors and peer group, in turns, has significantly positive effect on value or normative commitment on green management of hotel employments. Third, there is positive mediating effect of environmental attitude of line supervisors and peer group between environmental attitudes of top managers and value or normative commitment of hotel employees. Hence we can conclude that implementing of green management intention of top managers to hotel employs in work place needs strong support of line supervisors and peer group.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.264-279
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• 2013

This study aimed to analyze the differences between the types of disputes in food service franchises and the relevant corporate information. For this aim, the types of disputes were analyzed on the basis of the cases reported by the Korea Fair Trade Commission, and whether there are any differences from the relevant corporate information was analyzed using SPSS WIN(V.17.0). According to analysis results, the most often seen types of disputes were failure to provide the information disclosure sheet (58.5%) and failure to deposit franchising fee (15.1%). In Kruskal-Wallis test between the type of disputes and related corporate information variables, significant difference was found under significance level p<.05 for sales volume, the establishment period and the number of franchisees, and under p<.1 for the number of full-time employees. In correlation coefficient, the establishment period, the number of full-time employees and the number of franchisees showed positive correlation(p<.05), and the number of full-time employees showed correlation in the number of franchisees and the number of brands under the significance level p<.05. As a solution for the dispute, there should be franchisors' responsibility to comply with the principle of good faith, the authorities' strengthening exemplary transaction criteria and legal systems, as well as experts' consulting for prospective franchisees prior to establishing business.

• Science of Emotion and Sensibility
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• v.12 no.2
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• pp.225-232
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• 2009

There are life-style and many different cultural differences between countries. Among them, food is different from other areas. Especially, if Food Tools are used by food type, even though the design factor is same, the function is different. Therefore, research and development of a Food Tool design is necessary to use a Universal Food Tool between countries. The purpose of this research is to develop a behavior analysis process for food, finding similarities and differences by food type; and cultural differences between countries; and to propose a design Food Tool design that can be used between countries. This research on methods and content is for the development of the consumer behavior analysis process about food, grafting theoretical studies about behavior analysis and working behavior analysis on the spot, to develop a food action analysis process. Second, do comparative analysis process of food order and evaluation between countries; and think about the problems and symptoms, then propose methods to resolve the problems. Third, each process is divided by category, to find the features by each category of foods between countries. Results may be obtained through research and the comparative analysis of each country's, foods, behavior and restaurant types. Specifically, researchers can use food tool design to obtain results and compare the same items between countries, compare university design education, and create new ideas through cooperation and complementary research.

• Journal of the Society of Disaster Information
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• v.8 no.4
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• pp.362-375
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• 2012

Tourist hotels are equipped with facilities such as accommodation and restaurants, exercise, recreation. Unspecified guests, visitors and management of tourist hotels are very vulnerable on the casualties and property losses due to fire peril exist. In this study, we analysis that the fire statistics status of tourist hotels from 2001 to 2010. And the 15 cases of a large hotel fire are reviewed. The total number of fires on hotel are consist of a hotel rooms fire(33.2%), a restaurant kitchen fire(11.8%). And the major causes of the fire are an electrical fire (40.8%), a cigarette fire (14.5%) and a hot-work fire (9.2%). In case study, the fire wall defect and combustible materials are major fire loss causes for 10year. Each tourist hotels are needed a development of suitable fire risk management and a field operations. A hotel is required an active fire risk management on a preventive inspection, an education and training, and a preventive maintenance. It is necessary that a fire wall maintenance to prevent of the spread of a fire and a sprinkler installation of whole area to protect fire. And it is very important an emergency response for evacuation of guest, and operate emergency procedures on a fire or emergency situation.

• Journal of environmental and Sanitary engineering
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• v.23 no.2
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• pp.35-45
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• 2008

In order to recommend criteria for the administration law on indoor air quality, this study was conducted to examine the distribution and the concentration of indoor air pollutants ($PM_{10},\;CO_2$, CO, HCHO, TBC, $NO_2$, Rn, VOCs, asbestos, $O_3$) in public facilities in the Chung-Nam area. The concentrations of indoor air pollutants were obtained from sixty seven public facilities such as a cinema, an office, a restaurant, a theater and an academy. This study was performed from August to December, 2005. The results of this study showed that the concentrations of indoor air pollutants such as $PM_{10},\;CO_2$, CO, HCHO, TBC, Rn and $O_3$ were less than the recommended limits. However, the average concentration of VOCs was $521.73{\mu}g/m^3$ (GM : $221.69{\mu}g/m^3$), which was higher than the recommended limit of $400{\mu}g/m^3$. Moreover, the average concentration of $NO_2$ was 345.66ppb (GM : 69.95ppb), which was higher than the recommended limit of 50 ppb. The correlation between the concentrations of indoor air pollutants and the type of facilities with respect to $CO_2$, TBC and Rn was statistically low (p<0.05). However, the correlation was high in terms of the CO and $O_3$ concentrations (p<0.01). No relationship between the indoor air pollutants and the type of facilities was observed for $PM_{10}$, VOCs and $NO_2$. The year of construction was compared to the concentrations of indoor air pollutants. Specifically, when the construction date was less than 3 years, the HCHO, VOCs and TBC concentrations were $44.75{\mu}g/m^3,\;555.07{\mu}g/m^3$ and $337.79CFU/m^3$, respectively. These concentrations were $120{\mu}g/m^3$ and $211.84CFU/m^3$ higher for VOCs and TBC than the concentrations obtained from the facilities more than 3 years. However, the concentration of HCHO was similar between the facilities older and younger than 3 years of age. Year, temperature, humidity and indoor air pollutant correlation analyses showed that temperature and humidity, temperature and TBC, temperature and $O_3,\;PM_{10}$ and $NO_2$, HCHO and VOCs, $CO_2$ and Rn had positive relationships. However temperature and Rn, humidity and $CO_2,\;CO_2$ and $O_3,\;O_3$ and Rn had negative relationships. Accordingly, it will be necessary to manage the factors affecting indoor air quality so that the residents can have a more comfortable and healthier living environment. Ultimately, the results of this study are expected to be utilized as baseline data.

• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.163-169
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• 2017

The purpose of this study was to estimate the antimicrobial activity of Maesil (Japanese apricot, Prunus mume) extract against Vibrio vulnificus. The strains tested in the study were 28 V. vulnificus isolates originated from fish, seawater, mud flat and seawater in fish restaurant. The vvhA gene was detected using real-time PCR and biochemical identification expressed above good identification in 28 isolates of V. vulnificus. All of V. vulnificus used in this study was susceptible to tetracycline and chloramphenicol antibiotics. These two antibiotics were considered to be useful for the treatment of patients. Maesil extracts 2.5% and 5% showed antimicrobial activity against V. cholerae NCCP 13589 and V. parahemolyticus NCCP 11143. V. vulnificus isolate and V. vulnificus NCCP 11135 showed growth inhibition at 1.25%, 2.5% and 5% of Maesil extract, respectively. Compared with V. cholerae and V. parahemolyticus, the antibacterial activity of Maesil extract against V. vulnificus was high. The minimum bactericidal concentration of Maesil extract for V. vulnificus was 1.6%. These results revealed that Maesil extract was found to be very useful for inhibiting the growth of V. vulnificus and can be expected to prevent food poisoning caused by V. vulnificus.