• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.623-628
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• 2006

• East Asian Journal of Business Economics (EAJBE)
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• v.10 no.2
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• pp.93-104
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• 2022

Purpose - Organizational individuals can gain profit from any trials and errors concerning the knowledge others have been able to accumulate. The culture also states the organizational behaviors by identifying the principal aims, and the way members handle personal relationships. This study aims that how corporate cultures can be connected with particular occupations. Research design, Data, and methodology - For the systematic review in prior literature dataset, the present author used the PRISMA which is a set of items that are evidence-based and utilized in reporting systematic reviews. It includes the reporting of meta-analyses. Result - The present author figured out that corporate culture is one of the most crucial factors that workers consider in deciding whether or not they want to be employed in an organization. Having an excellent corporate culture sets the company apart from the competition and increases the company's status to new positions of recruiting and business success Conclusion - The current research concluded that possessing an excellent corporate culture positions the company apart from the competition but boosts the company to new recruiting and business success levels. The two traits of an excellent corporate culture include the culture allowing every individual in the organization to succeed, and the culture works for every individual involved.

• International Journal of Advanced Culture Technology
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• v.7 no.4
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• pp.86-95
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• 2019

This study verified the research hypothesis by establishing a research model to achieve the purpose of empirical analysis on the relationship between O2O platform quality and personal behavioral value and relationship quality. The main results of this study are as follows. First, information quality (hypothesis 1-1), system quality (hypothesis 1-2), service quality (hypothesis 1-3), perceived product quality (hypothesis 1-4), perceived price (Hypothesis 1-5) was statistically significant, indicating a positive effect on individual behavioral value. Second, as a result of empirical analysis of the relationship between O2O platform quality and relationship quality, hypothesis 2, information quality (hypothesis 2-1), perceived product quality (hypothesis 2-4), and perceived price (hypothesis 2-5) While there was a positive effect on quality, system quality (hypothesis 2-2) and service quality (hypothesis 2-3) were not statistically significant. Third, as a result of verifying the relationship between the relationship quality and personal behavior characteristics of hypothesis 3, as the quality of personal behavior improved as the quality of relationship improved, it was required to continuously improve and strengthen the relationship quality.

• The Research Journal of the Costume Culture
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• v.10 no.3
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• pp.261-269
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• 2002

The purposes of this study were to investigate component of service quality and to determine significant factors on the service quality and buying intention of internet apparel shopping mall. The data were collected from 212 female adults using questionnaire. Using SPSS package, Cronbach's α, factor analysis, and multiple repression analysis were performed. The results could be summarized as follows. 1. The service quality of internet apparel shopping mall was perceived as reliability, advantage, responsibility, product assortment, tangibles, and rapidness. 2. For perceived risk, privacy risk, economic risk, delivery risk, size risk, and quality risk were investigated. The perceived risk except economic risk and web search ability had an effect on the service quality of internet apparel shopping mall. 3. The most of perceived risk, web search ability, and advantage of the service quality had an effect on the shopping intent of the internet apparel shopping mall. Based on the these results, marketing strategies were suggested.

• Journal of the Korea Safety Management & Science
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• v.13 no.4
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• pp.139-151
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• 2011

Among recent management innovation activities of companies, one of the most important competitive advantage through customer satisfaction, and to which members of the organization's service orientation is essential. The company's service orientation is closely related to the organization's culture. In this study, the organization's service-oriented culture, the internal service quality, job satisfaction and organizational commitment, and ultimately affects the employee's influence on customer orientation will look at that. Results and implications of this study can be summarized as follows. the internal service quality among the factors tangibles, assurance, empathy, job satisfaction showed a significant influence on the type of empathy and emotional commitment castle had a significant impact on. With these results, relationships with colleagues within the organization, such as work environment and job satisfaction and emotional commitment, the atmosphere is very important to know that you can affect. Therefore, the members of the company to increase job satisfaction and organizational commitment, corporate culture, business as well as collaboration with colleagues to share the emotional atmosphere of sympathy for the business environment will get improved.

• Journal of Distribution Science
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• v.19 no.4
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• pp.53-60
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• 2021

Purpose: This study focuses on exploring ways to improve the distribution method of shrimp farming so that it is eco-friendly and increases the distribution of shrimp. Research design, data and methodology: The experimental device installed in a biofloc shrimp culture in one area tested 10 times. Complex odor, concentration of H2S, water quality improvement effected by decomposition of organic substances, and degree of microbial activation measured. The data of the experimental results verified using the T-test technique, and the p value was determined based on the significance probability of 0.05. Results: This experimental device was effective in reducing odor and hydrogen sulfide in shrimp farms. With the improvement of water quality, dissolved oxygen increased due to the microbubble and cavitation action of air ejector and ultrasonic waves. In addition, the cultured microorganisms in the cultured water treated by the experimental device were remarkably proliferated compared to the raw water. Conclusions: The biofloc distribution method has a significant effect on improving water quality and reducing odor substances and will become a new eco-friendly and efficient distribution method for shrimp farming in the future.

• Journal of Distribution Science
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• v.21 no.9
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• pp.23-34
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• 2023

Purpose: This study aims to determine the effect of business processes, quality of human resources and organizational culture and its distribution in creating value to achieve competitive advantage. Research Design, Data, and Methodology: Data collection in this study was carried out by distributing questionnaires to 90 employees of Delivery service companies in Makassar City. Partial Least Square (PLS) analysis was used as data analysis. Result: this study indicates that business processes do not directly affect competitive advantage, but business processes will have an effect if they go through the value creation process as an intervening variable, while the quality of human resources and work environment have a direct effect on competitive advantage and have a direct effect on Value creation. The quality of human resources and organizational culture also have an indirect effect on competitive advantage through the value creation process. This research also indicates that value creation has an effect on competitive advantage. Conclusion: Competitive advantage will be realized if organizational processes run well, company management that able to carry out good organizational processes and able to create a conducive organizational culture, will be able to distribute company resources to create value that leads to achieving competitive advantage for companies in the future.

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.295-302
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• 2017

The aim of this study was to analyze the functional components of five cultivars of 'Mugunghwa (Hibiscus syriacus L.)' for the development of 'Mugunghwa'-added foods. There were five varieties, namely, Hibiscus syriacus 'Hwanhee' (HH), Hibiscus syriacus 'Samchulli' (SC), Hibiscus syriacus 'Harmony' (HM), Hibiscus syriacus 'Baekgu' (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.687-699
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• 2013

This study was conducted to examine the effect of grafted peppers (Capsicum annuum) on different rootstocks on fruit quality. Three pepper cultivars, 'Nokkwang', 'Saengsaeng Matkkwari', and 'Shinhong' were grafted onto five commercial rootstocks that are known to be resistant to Phytophtora blight. Non-grafted or auto-grafted peppers were used as controls. Grafted plants were grown during two consecutive harvest periods by semi-forcing culture (April to August) and retarding culture (September to March the subsequent year). Full size green fruits were harvested and weighed weekly from June to August (Semi-forcing culture) and from December to March of the subsequent year (Retarding culture). The fruit size, weight, flesh thickness, and firmness were measured every month. Total marketable yield was not significantly influenced by either auto-graft of 'Nokkwang', 'Saengsaeng Matkkwari', and 'Shinhong' of pepper or grafted with the five commercial rootsctocks. By contrast, grafting influenced the apparent fruit quality of peppers. Fruit characteristics differed depending on the rootstock cultivars. However, the fruit characteristics of rootstock did not affect the fruit characteristics of scion grafted onto that rootstock. Fruit characteristics in each treatment differed among harvest time (first, second, and third harvest). Fruit quality parameters were also different as affected by the harvest period. In conclusion, apparent quality and textural property of pepper fruits were influenced by not only grafting with different rootstocks but also by the harvest period and harvest time. Accordingly, rootstock/scion combination, the scion variety and the harvest period must be carefully chosen to get the desired optimal fruit quality.