• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.655-667
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• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.187-198
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• 2006

The purpose of this study is to investigate the preference for purchase and ingestion of Korean traditional food Kimchi among the different age groups in order to find a way to increase Kimchi consumption. The result of a questionnaire is from 51 male respondents(14.6%) and 299 female ones(85%). This indicates that most of the female respondents buy Kimchi. Second, 61.7% of the respondents have experience purchasing ready-made Kimchi. Third, the most preferred purchase place of Kimchi is a big mart or a department store. Fourth, the important factors of purchasing come nutrition, price, brand, color or package in that order. Also, 60.9% of respondents show that they "should eat Kimchi". Fifth, the reason of eating Kimchi is taste in the age groups under 20s and 30s and above 50s. Lastly, the analysis on the importance of ingestion shows as follows: respondents in their 20s are 57 persons(16.3%), 30s 59(16.9%), 40s 162(46.3%), and 50s 72(20.6%), showing 40s the highest among them.

• Journal of Distribution Research
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• v.15 no.5
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• pp.217-235
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• 2010

In franchise industry, territorial restraint is a system that imposes exclusive right to franchisers in a certain business area. To the franchisers, this system guarantees monopoly profits in a local market and exclusive rights during the contract periods. In such a way, franchisee generates a big revenue at once on the basis of franchiser's initial investment such as interior cost and franchise fee, it must have supervised franchiser's moral hazard for the territorial restraint agreement. Rather than territorial restraint can be a system to give exclusive right to franchiser's so that they neglect their own sales and too much rely on headquarter's brand and marketing activities without their own efforts. This paper assesses the implication of territorial restraint by examining the effect on brand extension, degree of contract termination. Drawing on research in transaction cost agreement and opportunism, the authors suggest that franchisee is highly likely to launch similar brand which is not effected on previous contract when territorial restraint is set out in the contract system. Moreover, the authors find that the degree of contract termination will be high in the existence of territorial restraint due to the franchisee's opportunism. The results imply that territorial restraint induces franchisee's opportunistic strategy more aggressively so that the possibility of brand extension or new brand launching will be increased. At the same time, franchisee is aggressively seeking for the reason for contract termination due to the pursuit of its profit maximization. Based on some empirical findings, this paper concludes with policy implications and some necessary fields of future studies desirable.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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• pp.184-192
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• 2012

The purpose of this study was to analyze the general characteristics of coffee house consumers as well as the importance and satisfaction of selection attributes of specialty coffee houses according to length of coffee education period. Applicants in the Gwangju and Jeonnam area who had finished their Barista 2 grade certificate examination participated in a survey on March 12, 2011. Further, university students living in Gwangju participated as subjects who had never experienced coffee education from March 15 to March 31, 2011. Two-hundred and one subjects participated in the survey, and 184 questionnaires were used for analysis. Regardless of coffee education experience, quality of coffee was important, but higher educated subjects showed the lowest satisfaction of coffee from a coffee house (p<0.01) in terms of attributes such as freshness of coffee beans (p<0.01) and overall taste (p<0.01). Further, subjects who received no or little education demonstrated high correlation between importance/satisfaction of 'brand' and 'employee' compared to subjects who studied more than 2 semesters. These results provide future coffee house entrepreneurs and baristas with market information and marketing strategies for understanding customers' coffee house selection attributes.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Journal of Distribution Science
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• v.9 no.3
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• pp.25-36
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• 2011

Owing to the rapid growth of hypermarket/discount store formats since 1996, Korean retailing has suddenly attracted the significant attention from researchers. Before the emergence of large scale retailers such as E-Mart, Lotte Mart and Tesco Korea, there were the two retail formats who led the Korean retailing in the modern retailing history: department store and supermarket formats. Nevertheless, there has been little literature concerned about the two retail formats as a case study, while some authors have paid their attention to hypermarket/discount store formats. In addition, when mentioning the development process of retailing history, it is less likely that authors have made an effort to illustrate supermarket retailing history. In order to regard supermarket retailing as part of the Korean retailing, it is interesting to look at a representative supermarket retailer, Haitai, who was one of the subsidiaries of Haitai chaebol. Based on supermarket retailing, the company which was established as a joint venture in 1974 led a supermarket retailing in the Korean modernised retailing history. Before analysing whether Haitai failed or not, the definition of failure should be illustrated. With regard to the term, failure, in the academic world, authors have interchangeably used the following terms: failure, divestment, closure, organisational restructuring, and exit. To collect research data as a case study, the author adopted an in-depth interview method. The research is based on research interviews with 13 ex-staff who left after Haitai went bankruptcy, from store management department to merchandise department. By investigating Haitai's experiences through field interviews, the research found that Haitai restructured organisational decision-making process at the early stage when companies started to modernise organisational charts, benchmarking sophisticated retailing knowledge through the strategic alliance with a Japanese retailer. In respect of buying system, the company established firmly buying functions by adopting central buying system, and further, outstandingly allocated considerable marketing resources to the development of retailer brands with the dedicated team of retailer brand development. In the grocery retailing, abandoning a 'no-frill' packaging concept, the introduction of retailer brand packaging equal to, or better than national brand packaging design, encouraged other retailers to change their retailer brand development strategies. In product sourcing ways, Haitai organised for the first time the overseas sourcing team with the aim of improving the profit margins of foreign products and providing exotic products for customers, followed by other retailers. Regarding distribution system, the company introduced the innovative idea which delivered products ordered by stores directly to each store withboth its own vehicles and its own warehouse in which could deal with dry foods, chilly foods, frozen food, and non-foods, and even, process produce. In addition, Haitai developed many promotional methods to attract more customers like 'the guarantee of the lowest price', and expanded its own business to US in 1996, although withdrew, because of bankruptcy in 1997. Together with POS introduction in 1994, Haitai made a significant contribution to the development of the Korean retailing, influencing other retailers in many aspects. As a case study, the study has provided a number of lessons from Haitai's experiences for academicians and practitioners, suggesting that its history should be involved in the Korean modernised retailing.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.480-487
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• 2018

Purpose: The study examined the Chinese and Japanese consumers' preference for Korean home meal replacement (HMR) product package designs using conjoint analysis. Methods: The questionnaire survey was completed by 270 consumers living in Beijing, China and Osaka, Japan, over the age of 20 years old, who had previously purchased or consumed a Korean HMR. Based on the attributes and levels within each attribute related to the Korean HMR product package design, 54 profiles were constructed. Of the 54 profiles, 11 combinations were selected using an orthogonal design, and the participants were asked to rank the 11 combinations in order of preference from top to bottom. Results: The relative importance of the Korean HMR product package design attributes were analyzed. Chinese consumers regarded illustration, ingestion form, concept, and brand name, in that order, to be most important. In the case of Japanese consumers, illustration, concept, ingestion form, and brand name, in that order, were most important. For the illustration attributes, in order of importance, Chinese consumers preferred raw materials, characters, and celebrities, and Japanese consumers preferred characters, raw materials, and celebrities. For the concept attributes, Chinese consumers favored, witty, traditional Korean, and modern concepts, whereas Japanese consumers favored witty, modern, and then traditional Korean concepts. For the ingestion form attributes, both Chinese and Japanese consumers preferred Ready To Eat (RTE), followed by Ready To Heat (RTH), and then Ready To Cook (RTC). For the brand name attributes, both Chinese and Japanese consumers preferred the localized brand name over the Korean brand name. Conclusion: Differences in the relative importance of Korean HMR product package design attributes were observed among Chinese and Japanese consumers, and there were differences in preference according to the levels within each attribute. These results are expected to provide useful basic data to assist in the future development of differentiated HMR package designs and marketing strategies to meet consumer needs in the market for Korean HMR in China and Japan.

• Korean Journal of Clinical Pharmacy
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• v.25 no.4
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• pp.286-295
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• 2015

Objective: This experiment is to study how elderly group and their various lifestyles interact with health functional foods, according to their selection behavior. Different lifestyles will be observed closely, as well as how different health conditions and consumer involvements will affect critical decision making in selecting health functional foods. Method: Theories and discoveries from original advanced research were compared parallel to the new study. Results: First, cluster analysis and exploratory analysis were performed amongst different elder lifestyles. Lifestyle exploratory analysis was used for healthy, unique, leisure, and economical-style elders. Cluster analysis was used for material trend oriented, health oriented, complacent oriented-style elders. Health Functional Foods' selection trait Exploratory Factor Analysis showed that product's originality (function, uniqueness, specialty, compatibility, distributor, expiration date), quality (amount, daily dose, visual representation, accessibility, portability, natural ingredients), and popularity (product container, brand image, taste and smell, advertised product, domestic or import, well-known function) were the three main causes. Secondly, the amount of benefits for the elderly group health lifestyle were affected by 'Interest in health', 'Notability of the health functional food', and 'Functionality approved mark'. Specifically, the importance of, 'Interest in health', 'Notability of health functional food', and 'Functionality approved mark' were noticeably high within health oriented elders. Lastly, after examining the data from elder lifestyle's relationship with health functional food selection trait, all three different results showed equal importance. If you closely examine material trend oriented elderly group, selection trait showed distinctively high regards in 'Fundamental Attribute', 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elders showed their distinctively high regards in 'Natural Attribute', and less consideration in 'Typical Attribute' and 'Cognitive Attribute'. Complacent oriented-style elderly group showed less focus on 'Fundamental Attribute', and even less in 'Typical Attribute', and 'Cognitive Attribute'. Health oriented elderly group concluded with above data from the fact that they showed most importance and involvement in health beneficial products that are scientifically proven. Material trend oriented elderly group showed balanced traits in their concluded data, showing that they prefer function, safety, as well as the brand image and their reputation. Also, they consider the products' outer elements, such as design and product name, in order to sense inner functions. Conclusion: So, Silver Business corporations must develop products to fulfill the market demands, and strategize marketing plans to better target the correct audience.

• The Journal of Fisheries Business Administration
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• v.51 no.2
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• pp.1-13
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• 2020

The purpose of this study is to analyze consumer preference for fish farm HACCP certification using conjoint analysis. This study used raw flatfish product to evaluate the fish farm HACCP. In this study, 500 consumers were surveyed using panel survey and stratified sampling. In the recognition analysis, the farm HACCP certification system was found to be highly recognized by consumers. It can be seen that the brand assets accumulated by existing food and agricultural HACCP certification were transfered to the fish farm HACCP and absorbed. Consumers perceived fish farm HACCP certification as similar one with existing food and agricultural HACCP. Conjoint analysis evaluated three levels factors. The attributes and levels evaluated were : price(25,800 won, 28,400 won, 31,000 won), certification(fish farm HACCP, seafood traceability, and non certified), and origin(domestic, JEJU, and WANDO). The important levels were in order of price(40.8%), certification(30.2%) and origin(29.0%). We found that consumers give higher utility to fish farm HACCP certification compared with non certified and seafood traceability certification. Market simulation results showed that the fish farm HACCP product has 12%p higher market share than non certified products. Seafood traceability certification showed 4.6%p higher market share than non certified products.

• Journal of Distribution Science
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• v.16 no.7
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• pp.25-33
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• 2018

Purpose - This research is to examine how different Korean retailers are from Japanese ones, in terms of taking a social responsibility for product scandals. Through a comparative analysis, the authors will provide some implications for retailers in Korea. Research design, data, and methodology - Based on the existing literature studied how retailers as well as manufacturers responded to food poisoning and product scandals, the authors compared Korea with Japan, in terms of taking a social responsibility. Results - As soon as food safety scandals occurred in Japan, a local government quickly ordered Snow Brand to recall and stop producing problematic milk products. In addition, retailers have stopped displaying them on their store shelves to minimize the number of victims. By stopping selling them, Japanese retailers took a social responsibility for product scandals. Conclusions - The authors found that retailers play a very important role in protecting customer rights. Moreover, customers have become more and more aware of the roles of retailers taking a social responsibility for social issues. The research proposes that a government has to develop the laws to protect customers from food poisoning and product safety issues effectively and that boycott campaigns should be legally protected by a government and promoted by customers.