• Korean Journal of Environment and Ecology
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• v.28 no.4
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• pp.411-418
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• 2014

This study seeks to identify the effects of light pollution and environmental factors on Great Tits(Parus major) bird's chirping at dawn. For this research, the campus of Sanji University, Wonju, South Korea was selected as the area with light pollution and the western forest of the Chiaksan National Park was chosen as the natural area herein. The Recording period was between March 26th and May 30th, 2014. As a result of analyzing the chirping time according to light pollution, it was found that the light pollution area clearly showed earlier chirping time than the natural area (p<0.05). Great Tits(P. major) normally start their first chirping before sunrise and in most of the days under investigation of this research, those in Sanji University started to chirp earlier. This faster chirping time seems to improve the chance for the female birds to mate with immature males thus, baby birds hatch earlier than the appropriate breeding season and results in the lack of feed resources. The correlation between Great Tits'(P. major) dawn chirping and environmental factors were investigated herein including the time of sunrise, civil twilight, navigation twilight, astronomical twilight, average temperature, highest temperature, lowest temperature, time of moonrise and cloudiness. The first chirping time of wild birds in the day was found to have correlations with all of the environmental factors excluding the time of moonrise and cloudiness. Great Tits(P. major) started their first chirping before sunrise when the day started to break around civil twilight. Along with the earlier sunrise and higher air temperature, their dawn chirping time was also quickened. The time of moonrise and cloudiness did not show a correlation and further follow-up studies will be necessary in this regard.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.27-36
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• 2014

We investigated a method to improve antioxidant activities of colored potato extracts by ultra high pressure extraction process. The colored potato was extracted by water at $60^{\circ}C$(WE) and 300 MPa for 15 min (High Pressure Extraction, $HPE_{15}$) and 30 min (High Pressure Extraction, $HPE_{30}$). The extractions yielded by different extraction processes were 1.73(WE), 2.10($HPE_{15}$), and 2.41($HPE_{30}$)%. Total phenolic acid contents of different extraction processes were estimated as 48.21(WE), 50.20($HPE_{15}$) and 51.34($HPE_{30}$) GAL mg/g, respectively. The flavonoids contents of different extraction processes were measured as 13.12(WE), 14.35($HPE_{15}$) and 15.17($HPE_{30}$) RE mg/g, respectively. Generally, for the contents of phenolic acid and flavonoids, the samples from HPE were higher than those from conventional extraction process. $HPE_{30}$ showed 76.21% of DPPH radical scavenging activity (EDA, %) in 1,000 ug/mL. The reducing power of $HPE_{30}$ also showed the high activity as 0.42. In generally, antioxidant activities of colored potato were increased by high pressure extraction process. We could tell that the HPE extracts of colored potato had a higher antioxidant activity than those from conventional water extraction. The results of HPE showed obvious advantages in higher efficiency, shorter extraction time.

• Journal of Korean Ophthalmic Optics Society
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• v.20 no.4
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• pp.405-414
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• 2015

Purpose: We analyse characteristics of optical shop customer's segmented market by using clustering analysis, and we expect it would be a useful indicator of marketing strategy for optical shops. Methods: Survey was conducted from March 10 to March 31, 2015. The survey asked customers who have visited optical shops in Seoul and Northern Gyeonggi-do regions, and analyzed by utilizing SPSS v.10.0 statistical package program. The analysing methods are frequency analysis, factor analysis about variable of values, clustering analysis for market segmentation, and crosstabs. Results: The market is segmented based on values. In the process of establishing marketing strategy, it is useful to establish strategy by classifying customers into 3 types of cluster; "middle level value oriented cluster", "high level value oriented cluster", "high level value oriented and non-religious cluster". In marketing strategy of progressive lenses, it turned out that the most important strategy is to target self-employed person in "middle level value oriented cluster". Conclusions: As a result of market segmentation by using clustering analysis, it was classified into 3 types of cluster, and we found that most important customer for progressive lenses is self-employed person in "middle level value oriented cluster" who is more than 41 years old.

• Journal of Korean Ophthalmic Optics Society
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• v.19 no.4
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• pp.419-427
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• 2014

Purpose: We propose an effective marketing strategy for eyeglasses stores on the basis of surveys about the relationships between customers' social values, customer satisfaction and selecting glasses store. Methods: All 245 surveys were conducted about customers had visited the eyeglasses store located in Seoul and Northern Gyeonggi-do regions from January 1 to June 30, 2014, and it were analyzed by SPSS v.20.0 statistical package program. Results: The order of customers' social values factors which have an influence on 'Selecting Store' is "Society oriented", "Ability oriented", "Freedom oriented" and "Happiness oriented". Also, the order of customers' social values factors which have an influence on satisfaction is "Society oriented", "Ability oriented". In addition, Customer Satisfaction is affected by Service, one of the factor of 'Selecting Store' factors. Conclusions: Each type of marketing activities should be conducted for customers by their various values. The best plan to elicit good reactions from customers is meeting them through "Society-oriented" factors. Meeting with customers through the "Ability-oriented" factors is second only to the best option. It is shown that the method to increase the satisfaction for customers' return visit is to manage 'Service factors' well.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.45-62
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• 2012

The purpose of this study is to secure the basic data for the physical environment of an eco-friendly restaurant by surveying and analyzing customer perceptions of the servicescape of an eco-friendly restaurant and to verify the organic causation of the servicescape of an eco-friendly restaurant and customer perceived value, attitude and behavior intention. The samples for empirical analysis were selected from the customers over 20 years who lives in Seoul and Kyung-gi suburbs have experienced visiting eco-friendly restaurant or green restaurant more than once a month. Total 300 copies of questionnaire were distributed for the survey from the second day to the fifteenth day of April for 14 days, and total 264 (88.0%) copies of survey questionnaire except for some questionnaires that had much strong lean tendency or the missing value was discovered. The research results are as follows; when a customer recognizes an eco-friendly restaurant favorably, he or she considers that servicescape plays an important role in deciding perceived value through tangible and intangible perceived values. Since, customer perceived value has a positive effect on attitude and behavior intention, the customer considers as affected on his/her behavior intention when satisfied with the eco-friendly restaurant, which is considered that positive customer attitude will have an effect on behavior intention. Thus, it is considered based on this in-depth analysis result that maintaining and providing servicescape of high standard in the manager's perspective will have a direct effect on ensuring tangible outcomes.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.137-147
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• 2014

This study investigates the antioxidant and anti-adipogeneic effects of fermented Rhus verniciflua., evaluating the total phenol, total flavonoids contents and antioxidant activity of the fermented Rhus verniciflua as well as assessing the lipid accumulation during adipogenesis of 3T3-L1 cells. Our results demonstrate that the total phenolic and flavonoids contents of fermented Rhus verniciflua were $29.2{\pm}0.12$ GAE mg/g and $20.4{\pm}1.52$ RE mg/g, respectively. The antioxidative activities of fermented Rhus verniciflua were significantly increased in a dose dependent manner on DPPH (1,1-Diphenyl-2-picrylhydrazyl) radical scavenging, ABTS(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power)activity, reducing power. In addition, the fermented Rhus verniciflua did not show any cytotoxicity up to 300 ug/mL. However, the anti-adipogenic effect of fermented Rhus verniciflua extract was barely detectable.

• The Korean Journal of Franchise Management
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• v.8 no.4
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• pp.21-32
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• 2017

Purpose - In hotel business, how to build the relationship between leader and employees is very important, because it affects on the customer satisfaction. Thus, this research examines the effect of authentic leadership on job performance in the context of hotel industry and identifies mediating roles of organizational engagement, job satisfaction, and creativity in the relationship between authentic leadership and job performance. This study suggests the guidelines for how hotel companies should improve employee productivity and build a desirable organizational culture by presenting employee attitudes and behavioral models that explain the relationship between leaders and employees. Research design, data, and methodology - This study examines the structural relationship between authentic leadership, organizational engagement, job satisfaction, creativity, and job performance from the employee's perspective. Authentic leadership divide into four sub-dimensions such as self-awareness, balanced process of informations, internalized moral perspective, and relational transparency. In order to test the purposes of this study, research model and hypotheses were developed. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 114 franchise hotel employees and were analyzed using SPSS 21.0 and Smart PLS 3.0. program. Result - The results of this study are as follows. First, authentic leadership have significant impacts on organizational engagement and creativity, but does not have impact on job satisfaction directly. Second, organizational engagement have significant impacts on job satisfaction and job performance, but does not have impact on creativity directly. Third, job satisfaction has significant impact on creativity, but does not have impact on job performance. Fourth, creativity has significant impact on job performance. Conclusions - The findings of this study indicate that hotel leaders should properly implement the authentic leadership and consider how to build a corporate culture to improve an organizational and employee productivity through authentic leadership. Due to the nature of the hotel industry, which relies heavily on human resources, hotel companies must manage their employees with authenticity in order to increase organizational engagement, job satisfaction, and creativity that affect hotel and employee productivity. If hotel employees perceive their leader's authentic leadership, they show more organizational engagement that increases creativity and leads to job performance. Finally, hotel employees can propose creative ideas only if they will be satisfied with their jobs. Therefore, the leader should develop non-monetary or monetary reward system for the employees and, make an efforts to foster creativity of the employees.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.492-497
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• 2007

The objectives of this study are to determine the full extent of the negative media reports and to broaden public awareness through content analysis. Samples of this study are news reports on vibrio on three major broadcasting companies such as MBC, KBS and SBS and three major national newspapers such as Chosun daily, Joongang daily and Donga daily in Korea for 5 years from January 1st in 2000 to December 31st in 2004. Total 628 cases were searched through from the web sites of fore mentioned TV and newspaper companies. It is highly advised to adhere to the proven fact as much as possible and full and thorough research on the outcome should be sought by media before they reach to the public.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.99-114
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• 2009

This study examined the optimal cooking condition for surimi-like material (SLM) derived from porcine semimembranosus (SM) muscle and the effects of the various cooking temperatures and the cooking time on the gel properties. The most noticeable change that occurred during the preparation of the SLM from the SM was the reduction in the fat content (about 1%) during the washing procedures. The hardness and gel strength value were increased significantly as the cooking temperature was increased by $75^{\circ}C$ for 20 min (p<0.05). The SLMG cooked above $75^{\circ}C$ had a significantly higher WHC than the SLMG cooked below $75^{\circ}C$ (p<0.05). The gelling property of SLMG was effected for different conditions of cooking time and temperatures by the result of SDS-PAGE. After 20 min cooking, some enzyme bands including phosphorylase disappeared. The loss of these bands (about 46 kDa and 60 kDa) was observed after 20 min of cooking time. The photographs of microscopy showed that the filaments of myofibrils did not disappear after a cooking time of 15 min, and that the gaps between the fibers or filament were close. A significant change in the fibers and filaments occurred from 30 min to 35 min of cooking time, and the gradual coagulation of the structure of the SLM was observed with cooking time increased. These results suggest that a desirable surimi gel could be obtained from pork by cooking at $75^{\circ}C$ for 25 min.