• Journal of Digital Convergence
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• v.18 no.8
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• pp.401-406
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• 2020

This study is an analysis of the user experience of online hobby class platform, focusing on the art field, which reduces space-time constraints and lowers accessibility. To this end, I investigated cases of online hobby class platforms and conducted surveys to measure user experience for university students and office workers in their 20s and 30s in Korea. As a result, we found the gap between the elements satisfying the user experience and the current domestic service, and suggested a way to narrow it down. This study is meaningful in that it proposed ways to further promote online hobby class platforms in the future leisure culture market. It is hoped that this study will be used as data on the user experience of future online hobby platforms and further help discuss practical activation measures.

• Journal of the Korean association of regional geographers
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• v.14 no.1
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• pp.54-67
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• 2008

This paper is to analyze the relationships between the factors of choice attributes and the related satisfaction focused on Domestic tourists in Jeju region. First, this paper used the structural equation model with the questionnaires to investigate the attributes affecting the visitors' satisfaction and service value. In conclusion, the attribute factors influencing service value and the visitors' satisfaction are 'equipment and convenience' and 'culture and leisure'. Also, this paper presents that the 'foods' factor is affecting re-visit and others' recommendation through the mediation of satisfaction factor.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.2
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• pp.59-78
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• 2001

The domestic food service industry has established its industrial basis since the overseas brands were introduced and international events were held in Korea. It also has showed a prominent growth rate as consumers began to show more interests in leisure and quality of working life(QWL) At this, the employees, constituting Points of contacts with consumers of the food service industry, have emerged as a Primarily critical concern in order for the food service industry, which can affect people in various ways, to adopt our own food culture and develop its business quality. In the food service industry, as a relatively labour-intensive industry, the manpower service is considered very important. Whether the industry succeeds or not depends on the role of employees as the quality of service of employees can decide the quality of the industry itself. In spite of the importance of employees in the food service industry, not many researches have been Performed on the personnel management of the industry, as Koreans traditionally have hold a prejudiced view on the food service industry and it is only a short time since the food business began to be considered as an industry. This thesis aims at research on the factors affecting job satisfaction of the employees by dealing with the importance and characteristics of the role of employees of the food service industry and theoretical background of the job satisfaction. The presumable factors affecting the job satisfaction are divided into several groups ; characteristics of organization, working condition, human relationship, psychological factors, and its reputation in the labour market. Hypotheses and models, where those factors affect the employees, are formed. Statistical methods such as correlation analysis and multiple regression are used in order to verify those hypotheses. Alternatives to improve job satisfaction of employees are suggested based on the analysis. It is expected that there will be more active researches on employees of the food service industry, as this thesis has selected employees of the food service industry as its subjects while subjects of similar researches have been mainly hotel employees so far.

• Knowledge Management Research
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• v.22 no.1
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• pp.85-103
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• 2021

While there is a rapid transition to smart work due to COVID-19, not many studies have measured the changes in organizational culture after firm-wide institutionalization of smart work. Through a questionnaire and a series of stakeholder interviews, this study examined how and to what extent employees' perception of organizational culture changed after the introduction of smart work in a large leisure service company H in South Korea. The working culture of the organization is measured as the changes in the organizational members' perception on seven dimensions: strategic innovativeness, organizational flexibility, fair human resource management, rational decision making processes, organizational vitality, trustful collaboration, proactive leadership. The results demonstrated that, after the introduction of smart work, the organizational members' perception on strategic innovativeness, organizational flexibility, organizational vitality, trustful collaboration have declined significantly while the changes in fair human resource management, rational decision making processes, and proactive leadership are insignificant. Though found to be insignificant, follow up interviews revealed that participants think that the role of management leadership is very critical for the smart work systems to be institutionalized successfully. While the smart work may have different effects depending upon industry or organizational characteristics, this study present a case for changes in organizational culture after institutionalizing smart work. Implications are discussed with further research issues at the end.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.756-762
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• 2009

The interest of show industry as leisure and culture bring about quantitative increase of public facility. It indicate the effort of bring culture benefits to the disable and the general who want detail information. Especially, there is less technology and service to help them. So it is very necessary method which is using the audial and visual transfer technology to solve the limitation. This study aimed at indicating the method that applied the audial and visual transfer technology which are useful for both The disable and General Audience.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• Journal of Korean Library and Information Science Society
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• v.50 no.4
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• pp.101-135
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• 2019

The purpose of this study is to examine what influence the satisfaction of the services rendered by libraries has over the satisfaction of life, which is consisted of income employment, education, cultural leisure, family community, citizenry participation, safety environment, and subjective satisfaction. To this end, a questionnaire survey was conducted with the users of public libraries, and the extent of the measurement tools' regular distribution (skewness and kurtosis), validity and reliability were validated. First, it turned out that the satisfaction of library service has a significant influence over the satisfaction of life for income and employment. Second, the satisfaction of library service turned out to have a significant influence on the educational part of the satisfaction of life partially. Third, the overall satisfaction of library turned out to have influence over the satisfaction of culture, leisure, and health among the satisfaction of life. Fourth, it turned out that the greater the satisfaction of the library's program services and comprehensive parts, the higher the family and community satisfaction will be. Fifth, the citizenry participation increased as the library's program services and comprehensive parts increased. Sixth, as the satisfaction of library services increased, the satisfaction of safety and environment also increased. Finally, the subjective satisfaction increased as the library's space and place services and the library's overall satisfaction increased. Such research results suggest that various support for libraries could improve the quality of life and satisfaction of the people.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.11
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• pp.6659-6668
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• 2014

This study examined the actual condition of the cultural welfare system for the disabled. The survey was completed by 21 public and private museums at a cultural welfare center in Gangwon-do, Yongwol-gun, specialized for museums only between 1 June and 31 July 2014. The study scale questions were analyzed by field surveys in cultural welfare centers and interviewing the museum directors. The results were as follows. First, there were cultural welfare service effects on the controlling culture, art and leisure activities for the disabled. Second, cultural enjoyment improved the quality of life and life satisfaction of the disabled. This study provides a database to improve policy regarding environmental construction, various program developments, visiting performance system development, and supplement and financial support for the disabled audience as a member of society.

• Journal of Korean Library and Information Science Society
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• v.52 no.3
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• pp.335-368
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• 2021

This study was performed in order to to suggest the library service direction and program provision method for single-person households in the Seoul Public Library. by analyzing the current status of the operation of public services and library services for domestic and foreign single-person households and the results of the survey on perception of library users and experts. As a result, the suggested library service direction for single-person households was proposed to secure and provide information resources closely related to the lives of single-person households, and establish a support center in charge of services to utilize human resources efficiently with local libraries, and create a user-centered facility infrastructure including single-person households away from the material-oriented library, provide regional specifications and customised services based on the characteristics and distribution of single-person households. In addition, the reading culture program for single-person households believes that social activities support for vulnerable single-person households, social ties, care, volunteer work, leisure and cultural activities are more necessary than anything else, and proposed specialized library services and programs for young, middle-aged, and female single-person households.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.1
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• pp.203-207
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• 2023

Recently, real-time streaming services are gaining popularity among the MZ generation and the market size is continuously growing. Pre-recorded and edited videos only show one-way communication, but real-time streaming services have the advantage of responding immediately to questions and requests from users, as they enable two-way communication. With the transition from face-to-face culture to non-face-to-face culture due to the COVID-19 pandemic, the number of users communicating in real-time video for activities such as classes, meetings, and leisure has dramatically increased. However, as real-time streaming services become more active and diverse generations participate, there is a problem of conflicts arising from language differences, including the use of neologisms. To address this issue, this paper proposes a method of collecting the meaning of neologisms through the Wikipedia API and presenting them to each other, so that they can understand each other's intentions.