• 한국식생활문화학회지
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• 제18권1호
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• pp.9-16
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• 2003

The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants. The nutrient was analyzed by using an AOAC method. Sensory evaluations were made on nine sensory attributes by a 12-member panel. As the results, the whip-arm octopus was recorded as a food source for health, rejuvenation in Jasanobo. Since early 1900, the stir-fried method has been used for cooking with the ship-arm octopus. The main ingredients were whip-arm octopus, onion, large green onion as the local stir-fried whip-arm octopus in Busan. The ingredients of soup were shrimp, little neck clam, and water. Seasoning sauce was mixed with red pepper powder, soy sauce, sesame oil, chopped garlic, chopped onion, and sugar. The seasoning sauce was fermented for three days. The results of sensory scores were salty seasoning 3.66/5.00, taste 3.75/5.00, thickness 3.84/5.00, and smell 4.09. Nutrient retention per 100g of the stir-fried whip-arm octopus was 67.54kcal, protein 6.43g, fat 1.66g, Ca 28.06mg, Fe 2.56mg, cholesterol 68mg, and taurin 51mg. Fatty acid consists of various unsaturated fatty acids such as linoleic acid(46.24%) and oleic acid(33.67%).

• 한국식생활문화학회지
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• 제30권5호
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• pp.481-490
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• 2015

This research was conducted to examine the awareness and preference levels related to MSG (monosodium glutamate) according to well-being dietary life pursuit attitude factors as well as to improve opportunities to meet value conscious consumption of well-being-oriented customers. According to well-being dietary life pursuit attitude factors, respondents were divided to three clusters, indifference type, well-being-oriented type, and active health action type. Sensory evaluations were carried out on soybean paste soup (Doenjang-guk) and seasoned spinach with different levels of MSG. In the results, 74.4% of all respondents preferred Doenjang soup with 2% MSG, 65.4% preferred seasoned spinach with the same ratio of MSG, and 35.9% preferred seasoned spinach with 0.5% MSG. Regarding the acceptance level of MSG, addition of MSG to improve taste was acceptable to the indifference type (cluster 1). On the contrary, active health action type did not prefer MSG, wanted natural seasonings despite high prices, and preferred to dine at restaurants that serve MSG-free foods. Based on this study, restaurant companies should segment their customers on the basis of MSG usage and establish their positioning strategies according to their concepts.

• 대한가정학회지
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• 제24권2호
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• pp.63-73
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• 1986

The purpose of this study was to investigate foreigners' preferences in Korean foods as served in Korean restaurants. A questionnaire was constructed for this study and sent to foreigners residing in the Seoul area. The study showed that when they have a chance to choose a restaurant for eating out, the decision to choose a Korean-Style restaurant is made on the basis of the special flavor of Korean food as well as the desire to experience Korean traditional food culture. Korean style barbecue, mixed vegetables, and dumplings are preferred by most foreigners. Beef rib stew and pibimbab were also selected frequently. Muk, maeuntang, rice cakes, cold noodles and sea weeds were not preferred.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.187-202
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• 2004

As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality.

• 한국실내디자인학회논문집
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• 제21권5호
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• pp.122-134
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• 2012

The purpose of this study is to comprehend how traditional design theory, 'design elements and principles' have been applied to space design, taking interior designs of restaurants as the subjects of the research. Furthermore, this study intends to provide practical help to the restaurant designers and students who major in interior design, by summarizing the applications case by case. For the analysis, 10 restaurant projects were selected to which 'design elements and principles' were well applied. In order to widen the scope of application cases, this study selected four Korean restaurant projects, and three US and Japan restaurant projects, respectively. Through the analysis, it was found that many unexpected results can be produced when various elements composing a space are combined together, including not only two-dimensional elements such as plane and color, texture, and pattern but also three-dimensional elements and architectural elements composing interior space. Moreover, I became to have confidence that 'design elements and principles' would sustain the value in most design parts including interior design in the future as well.

• 한국식생활문화학회지
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• 제16권4호
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• pp.330-340
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• 2001

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

• 패션비즈니스
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• 제23권3호
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• pp.101-114
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• 2019

This study aims to analyze the color characteristics of Japanese cultural product shops and differences in business categories by analyzing the colors of the Gion Shopping Street in Kyoto, Japan. Through the study, the traditional colors are reflected not only in the domestic cultural products but also the interior colors of shops. That way, visitors can be influenced naturally and gain indirect cultural experience to form a good image of Korea, which can help to improve sales of cultural products. The analysis was conducted through the colors of Munsell to determine the overall, dominant, assort, and accent colors based on categories of goods to identify the characteristics of the traditional Japanese cultural product shop. Among the 85 shops that were surveyed, YR and W frequently appeared as chromatic and neutral colors. Dominant was W, and assort was YR. B, P and Y also showed up. In color combination analysis, 35.3% was contrasted. For the hue, 32.9% was dark. Based on goods categories, confectionary shops used YR mainly, while souvenir and fashion accessory shops used W the most. Restaurants mostly had W as thedominant and YR for assorting. Cafes and art shops used Bk the most. The interior colors of cultural products shops should maintain the atmosphere of tradition and convey images of the products well. Based on this research, Korea also needs to actively reflect the interior designs of cultural product shops using traditional colors.

• 한국지역지리학회지
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• 제5권2호
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• pp.47-117
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• 1999

도시에 관심을 가지는 사람이면 누구나 "도시란 무엇인가?"라는 화두(話頭)가 떠오르게 편다. 그리고 끊임없이 생각을 확장시켜 갈 것이다. 그러나 대부분은 "도시란 무엇인가?"에 대한 대답이 아니라 도시적인 현상, 도시의 특징, 농촌과의 차이점으로 사고(思考)를 진행시켜 갈 것이다. 또한 화두(話頭)가 무엇인지 망각하면서 계속해서 도시를 연구하고 또 분석할 것이다. 이렇게 화두(話頭)와 사고(思考)의 방향이 서로 엇갈리게 되는 경우가 인간의 현상에 있어서는 그리 흔하지 않을 것이다. 도시란 오묘한 존재임에는 틀림이 없다. 도시의 내부구조를 파악하기 위해서, 그리고 그 구조에 영향을 비치는 어떤 공간적인 원리, 나아가서 법칙이 존재한다는 신념을 가지고 있는 것이 도시지리학도들이다. 우리가 관심을 가지는 것은 가시적인 현상이 아니라, 그 현상 뒤에 숨어서 그 현상을 존재하도록 하는 법칙일 것이다. 어떻게 그 법칙을 추구할 수 있을까? 어떻게 하면 진리를 찾을 수 있을까? 과연 찾을 수 있을까? 지리학에 있어서 '무엇이 어디에 있는가?'하는 것은 중요하지 않다. '왜, 어떻게 있느냐'가 중요하다. 그러나 어디에 무엇이 있는지도 모르는 채 '왜', '어떻게'에 대한 정확한 해답을 얻을 수 있을까 하는 의문이 생긴다. 우리는 누적(累積)된 연구 성과의 중요성을 등한시 해서는 안된다. 선배들의 연구 업적을 간과해서도 안될 것이며, 또한 무비판적으로 수용해서도 안될 것이다. 지리학도들은 미시적(微視的)인 공간에 적용되는 원리는 거시적(巨視的)인 공간에도 적용되며, 그 역(逆)도 성립한다는 사실을 인식하고 있다. 본 연구는 미시적인 지역에 대한 접근이다. 부산시 내부에 존재하고 있는 CBD를 비롯한 여러 계층의 중심지(상점가)에 대한 접근의 일환으로 이루어지고 있다. 최종적으로는 부산시 전체의 공간구조를 파악하기 위한 목적을 염두에 두고 지난 10여년간 단계적으로 행하여 온 연구의 한 부분의 성격을 지니고 있다. 부산역 상점가는 부산시 내부에서는 온천장 상점가와 더불어 오히려 특수 기능 상점가의 하나이다. 이곳에 대해서 본 논문에서는 기능별 패턴의 일부, 층별 규모별 패턴, comer의 패턴, 가로별 패턴을 분석하여 부산역 상점가에 대한 접근을 완성하였다.

• 한국식품조리과학회지
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• 제25권4호
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• 한국지역사회생활과학회지
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• 제23권3호
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• pp.329-338
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• 2012

The purpose of this study was to explore consumers' perceptions and satisfaction of Makgeolli in Daejeon. The study examined the perceptions of consumers of a number of Makgeolli characteristics. A total of 199 respondents provided information regarding their perceptions of Makgeolli. Exploratory factor analysis showed that six factors of consumers' perceptions toward Makgeolli were: delight, harmony with food, atmosphere, health /tradition-related, self-fulfillment, and emotion. Examining the effect of each factor on Makgeolli satisfaction showed that delight had a negative relationship with satisfaction while harmony with food and health/tradition-related showed positive relationships. Atmosphere, self-fulfillment, and emotion did not impact satisfaction. Comparisons of the eleven attributes using t-test between Makgeolli and alcoholic beverages showed significant differences in six attributes: creating a special dining ambience(p<0.001), socializing(p<0.001), enhancing the taste of food(p<0.001), satisfying thirst(p<0.01), esthetic(p<0.01), and stylish(p<0.001). Most of the places where Makgeolli was consumed were traditional bars(53.4%) and Korean restaurants(29.1%). In order to make Makeolli as a global beverage further studies regarding Makgeolli purchasing motivation, satisfaction, consumer characteristics should be studied.