• Culinary science and hospitality research
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• v.13 no.2
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• pp.110-122
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• 2007

The purpose of this study was to evaluate the effects of perceived value on the satisfaction and revisit intention of green tea farm visitors. The sample was obtained during the three month period from May 19th, 2006 to May 21st, 2006, and out of 800 copies of questionnaire, 597 copies responded with sincerity were analyzed. First, the perceived value of visitors in green tea farms seemed to have effective relations with satisfaction. Second, the perceived value of visitors in green tea farms seemed to have effective relations with revisit intention. Empirical evidence is obtained for both regional economy and industry and the development of tourism products. Specially, findings from this study suggest that perceived value are strong predictors of revisit intention to green tea farms in Hadong-gun. Several implications for the research result and actual application practices are discussed.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.153-162
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• 2007

The purpose of this study was to examine the mediating role of nausea, learned food aversion, and appetite on the relationship between food neophobia and food rejection. A total of 250(122 healthy males and 128 healthy females) questionnaires were completed. Path analytic model was used to measure the mediating effect. Results of the study demonstrated that the path analytic result for the data also indicated excellent model fit. Furthermore, the mediating analysis indicated that the influence of food neophobia was mediated by mediator. The effect of food neophobia on appetite was perfectly mediated by nausea and learned food aversion. In the contests of general food rejection, the effect of food neophobia on food rejection was perfectly mediated by appetite. It should be noted that the original model was modified and should, preferably, be validated in future research.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.163-173
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• 2007

The purpose of this study is to measure the effects of behavioral intention. A total of 273 questionnaires were completed. The equation model was used to measure the causal effect. The results demonstrated that the confirmatory factor analysis model provided an excellent model fit. The comprehensive model yielded a significantly better fit to the data and accounted for a greater share of the variance in behavioral intentions than the five competing models. The effects of satisfaction, perceived value and service quality on behavioral intention were statistically significant. As expected, service quality and value had significant effects on satisfaction. Service quality and perceived sacrifice had significant effects on value. Moreover, service quality and value perceptions had an indirect influence on behavioral intentions. The overall findings offer strong empirical support for the intuitive notion that improving service quality can increase favorable behavioral intentions and decrease unfavorable intentions.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.119-127
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• 2007

Pine mushroom is excellent for its unique smell, nutrients and functional factors. The quality characteristics of Demi-glace sauce made from pine mushrooms that have not been used despite their value as good ingredients and mushrooms that have been added to various kinds of sauce were examined by differing pine mushroom and mushroom powder in stock. The more pine mushroom and mushroom powder was added, the content of minerals increased; however, the content of moisture decreased. Overall, viscosity was increased. The content of each mineral varied in proportion to pine mushroom and mushroom powder contents level. Sensory evaluation of pine mushroom added to demi-glace sauce showed difference in sweetness, savory taste overall. 0.2% addition of sweetness, 0.3% addition of savory taste, 0.2% and 0.3% addition of overall acceptability appeared as the best estimation. Specially, 0.2% addition was the highest in salty taste and color. As the two mushroom powder contents was increased, tastes of demi-glace sauce were not increased; rather, the appropriate amount of addition existed.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.39-55
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• 2008

The characteristics of preliminary founders has taken a part in deciding the structural elements of Franchise headquarters in the food service industry. Thus this study tries to show how preliminary founders have an impact on structural elements in franchise headquarters through demonstrative research on intention of contracting by characteristics of preliminary members. The result shows that the experience factor of a preliminary owner has significant relationships with the structural elements of headquarters. It was analyzed that the structural elements of franchise headquarters such as expert consulting, training support and use of sales guide influence contract intention. The characteristics of the preliminary founders have a major impact on investment, financing, expert consulting, educational support, and untilization of business guideline. The structural elements have a major impact on contract intention.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.293-304
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• 2007

Using the high-pressure heating extraction process suitable for mass-production, crab stock(CS), red crab stock(RCS) and fish stock(FS) were manufactured and their quality and organic features were compared. The results are as follows. In mineral content, the content of essential amino acids, the content of delicious amino acids and preference, CS and RCS were rated higher than FS, and especially RCS had the most abundant essential amino acid content and had the highest rating in organic evaluation. Also, in terms of cost, RCS was more economical than regular CS, which is relatively expensive. Therefore, it is believed that replacing fish bones with RCS in making stock will be more cost-saving and have higher preference.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.57-66
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• 2007

The purpose of this study was to assess the effects of service quality, perceived sacrifice, food price and image on value. A total of 273 questionnaires were completed. MANOVA, ANOVA, and ANCOVA were used to measure the main effects and mediating effects of service quality and perceived sacrifice on the relationships among price, image, and value. The main effects of price on service quality, perceived sacrifice, and value were statistically significant. The main effects of image on service quality and value were statistically significant. As expected, when price, service quality, and perceived sacrifice regressed on the value, they were statistically significant. Moreover, when image, service quality, and perceived sacrifice regressed on the value, they had statistically significant effects on value. The results demonstrated that service quality played a mediating role in the relationship between price and value.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.71-79
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• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.155-165
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• 2014

The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).