• Journal of the Korean Society of Marine Environment & Safety
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• v.17 no.1
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• pp.1-6
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• 2011

The underlying principle of environmental conservation and restoration is to receive continuous services from nature. In this context, the basic objective of oil spill response and recovery activities is to allow affected residents to retain sustainability of their daily livelihood and productive environment. Hence, monitoring the status of socio-economic impact and the extent of restoration is an important parameter in the restoration effort to repair the damaged functions of environmental services with oil spill accident. However, assessment of socio-economic impact poses investigators with much difficulties in selecting the most appropriate approaches because the process often involves various stakeholders, directly and indirectly. Moreover, the analyses and interpretation of the results also pose a great challenge. The present study monitored fisheries and tourism numbers which were considered as major local socio-economic indicators of living and production environment affected by M/T Hebei Spirit oil-spill accident. This monitoring was conducted by examining the published papers and statistical reports. This was supplemented by surveying how the local residents actually felt about the damage and recovery for the first time in Korea. The results showed that the rate of the recovery was about 40~50 %, and the rate of the recovery seemed to be slowed or decreased. However, what the local residents actually felt was 2~10 points less than the literature surveys and statistical reports. These results suggested limits to using only the literature and statistical surveys for the traditional socio-economic impact assessment. The study also showed the need to include in the impact assessment process what and how the local residents actual feel about the oil spill damage and recovery process.

• Journal of Mushroom
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• v.2 no.2
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• pp.102-108
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• 2004

The mushroom production is rapidly growing worldwide and mushroom present a great potential in agricultural promotion in Korea. Many researches have been done on the cultivation, disease control and breeding of mushrooms over last 20 years. The researches, on the other hand, on the utilization and processing of mushrooms and comparatively poor. A survey on consumer behavior of Korean, Chinese and Japanese consumers on mushrooms procurement and consumption was carried out. The main purchasing place for mushrooms by Korean and Japanese consumers was mart while the conventional market was the main purchasing place for Chinese consumers. Chinese and Japanese consumers had better recognition on processed mushroom products compared to Korean consumers. Chinese and Japanese consumers bought pickled mushrooms while Korean consumers were experienced in tea products made of mushrooms. The most popular method for cooking mushrooms by all the three country's consumers is saute.

• 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.

• International Commerce and Information Review
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• v.15 no.4
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• pp.97-122
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• 2013

Korea's trade balance in service showed surplus in 2012 on the basis of BPM5. This is recorded by 14 years since 1999. This owes to decrease of deficit in tourism balance, increase of surplus in construction and transportation, and shift from deficit to surplus, even in small portion, in personal cultural recreational services balance. While externally the global economic growth becomes inactive and the Korean Won has appreciated, internally Korean service industry is very weak and is not equipped with international competitiveness. This study intends to look into service surplus items and services deficit items and to present measures that will be able to strengthen competitiveness in service industry. As a short case study, German and Japan was benchmarked, as they are the countries which are developed on the basis of manufacturing like Korea. And in this study, by analyzing surplus items and deficit items in trade balance sheet, it is attempted to suggest policies which would be available for strengthening service industry. As the service industry is a highly value-added one, it is necessary to designate promising categories and intensively foster as strategic industry. Service industry has their own characteristics distinguished with manufacturing goods. It has very different logistics and payment system with manufacturing industry. It means there must be independent support systems which reflect the nature of industrial classification in service industry. It is necessary to provide export support system, to organize export market development group, to support marketing, to set common logistics center, to support diplomatic means, to provide legal service and so on.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.80-89
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• 2014

This study examined the nutritional components and physicochemical properties of small colored potatoes and small regular potatoes as a natural health food source. To accomplish this, the general and antioxidative contents of small colored potatoes and small regular potatoes were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 88.1%, 4.9%, 0.9%, and 6.4%, respectively. Small colored potatoes contained 76.5 kcal, while their total dietary fiber was 4.0%. Total proteins consisted of 17 different kinds of amino acids. Regarding their mineral contents, K was the most abundant mineral, followed by P, Mg, and Ca. Total phenol contents of the 70% ethanolic extracts of small colored potatoes were $48.2{\pm}1.2$ mg GAE/g. Total flavonoid contents of the 70% ethanolic extracts were $13.1{\pm}0.3$ mg RE/g. Overall, small colored potatoes had higher amounts of nutrients and physicochemical properties than small regular potatoes. The general nutrients and other antioxidant bioactive materials in small colored potatoes were also potential materials for good health food. It is expected that follow up studies of small colored potatoes through developing processed food and evaluation of their functional properties would provide useful information as a source of functional foods.

• 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.

• Journal of the Korea Society of Computer and Information
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• v.27 no.5
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• pp.139-148
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• 2022

The lifelong education center is an educational system that provides adults with learning from cradle to tomb to people, and it is difficult to provide smooth educational services due to the period of COVID-19. Through this, the purpose of this study is to investigate how the service quality of lifelong education centers affects psychological well-being through positive psychological capital based on previous studies on service quality, positive psychological capital, and psychological well-being. This study distributed and collected questionnaires from November 1st to November 14th, 2021, targeting 212 students attending the lifelong education center. As a result of hypothesis verification, first, it was found that the service quality had no effect on self-efficacy, but all of them had an significant effect on hope. Second, it was found that the assurance and responsiveness had a positive effect on resiliency, and it was found that responsiveness had a positive effect on optimism. Finally, hope, resilience, and optimism were found to have a significant effect on psychological well-being. Through the results of this study, it is expected that it can be used as data for the policy direction to provide better quality lifelong education center services to lifelong education center learners.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.34 no.2
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• pp.159-182
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• 2023

The National Library of Korea (Sejong), which was launched in December 2013, has been in the spotlight as a specialized library for Korean policy information and as a Sejong city complex cultural facility. Nevertheless, the essential identity, organizational status, division of affairs and core competencies, policy information collection, and services of the NLK (Sejong) are weak and inadequate. Therefore, this study developed a job model for establishing an essential identity and providing high-quality policy information services nationwide and suggested a strategic organizational reorganization plan. The job model was proposed as a total of 110 by adding 38 to the existing 72. Based on this job model, the short-term reorganization model (2023-2024) changed the grade of the library director from the current grade 4 (administrative officer) to Senior Executive, and the grade of the director by division from grade 5 (secretary) to grade 4. The sub-organization has expanded the current 3 divisions (planning management, policy information, and service use) to 4 divisions (planning administration, library collection and development, policy information service, and public service and culture, with a total of 51 personnel. In the mid-to-long-term model (2025-2032), the sub-organization was expanded to 4 divisions and 1 office (planning administration, library collection and development, policy information service, public service and culture, and policy information research), and presented a total of 61 personnel. To this end, it is necessary to persuade stakeholders with the argument of advocating the Korean policy information center, which is a macro-strategic goal, and focus all capabilities on strategic reorganization and revision of 「Decree on the Organization of the Ministry of Culture, Sports and Tourism」.

• Asia pacific journal of information systems
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• v.22 no.4
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• pp.75-99
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• 2012

Innovation can come from inside or outside organizations. Recently, organizations have begun turning to external knowledge more often, through various forms of collective intelligence (CI) as collaborative platform to solve complex problems. Several factors facilitate this CI utilization phenomenon. First, with the rapid development of Internet and social media, numerous web applications have become available to millions of the Internet users over the past few decades. Web 2.0 and social media have become innovative web applications that provide an environment for human social interaction and collaboration. Second, the diffusion of simple and easy-to-use technologies that enable users to interact and design web applications without programming skills have led to vast, previously unknown amounts of user-generated content. Finally, the Internet has enabled communities to connect and collaborate, creating a virtual world of CI. In this study, web enabled CI is defined as a composed ability of individuals who are acting as a single cognitive unit to achieve common goals, think reasonably, solve problems, make decisions, carry out complex tasks, and develop creative ideas collectively through participation and collaboration on the web. Although CI plays a critical role in organizational innovation and collaboration, the dubious quality of CI is still problem that is difficult to solve. In general, the quality level of content collected from the crowd is lower than that from professionals. Thus, it is important to identify determinants of CI quality and to analyze the relationship between CI quality and its usefulness. However, there is a lack of empirical study on the quality factors of web-enabled CI. There exist a variety of web enabled CI sites such as Threadless, iStockphoto or InnoCentive, Wikipedia, and Youtube. One of the most successful forms of web-enabled CI is the Wikipedia online encyclopedia, accessible all over the world. Another one example is Naver KnowledgeiN, a typical and popular CI site offering question and answer (Q&A) services. It is necessary to study whether or not different types of CI have a different effect on CI quality and its usefulness. Thus, the purpose of this paper is to answer to following research questions: ${\bullet}$ What determinants are important to CI quality? ${\bullet}$ What is the relationship between CI quality factors and the usefulness of web-enabled CI? ${\bullet}$ Does CI type have a moderating effect on the relationship between CI quality, its determinants, and CI usefulness? Online survey using Google Docs with email and Kakao Talk was conducted for collecting data from Wikipedia and Naver KnowledgeiN users. A totoal of 490 valid responses were collected, where users of Wikipedia were 220 while users of Naver KnowledgeiN were 270. Expertise of contributors, community size, and diversity of contributors were identified as core determinants of perceived CI quality. Perceived CI quality has significantly influenced perceived CI usefulness from a user's perspective. For improving CI quality, it is believed that organizations should ensure proper crowd size, facilitate CI contributors' diversity and attract as many expert contributors as possible. Hypotheses that CI type plays a role of moderator were partially supported. First, the relationship between expertise of contributors and perceived CI quality was different according to CI type. The expertise of contributors played a more important role in CI quality in the case of Q&A services such as Knowledge iN compared to wiki services such as Wikipedia. This implies that Q&A service requires more expertise and experiences in particular areas rather than the case of Wiki service to improve service quality. Second, the relationship between community size and perceived CI quality was different according to CI type. The community size has a greater effect on CI quality in case of Wiki service than that of Q&A service. The number of contributors in Wikipeda is important because Wiki is an encyclopedia service which is edited and revised repeatedly from many contributors while the answer given in Naver Knowledge iN can not be corrected by others. Finally, CI quality has a greater effect on its usefulness in case of Wiki service rather than Q&A service. In this paper, we suggested implications for practitioners and theorists. Organizations offering services based on collective intelligence try to improve expertise of contributeros, to increase the number of contributors, and to facilitate participation of various contributors.

• Journal of Global Scholars of Marketing Science
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• v.19 no.4
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• pp.1-10
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• 2009

The purpose of this study was to categorize the gap between coffee shop 'importance' (as perceived by customers before patronizing the coffee shop) and 'satisfaction' (perception of customers after patronizing the coffee shop) as positive or negative and to analyze the effect of these gaps on purchasing behavior. To do this, I used the gap between importance and satisfaction regarding the choice of a coffee shop as the explanatory variable and performed an empirical analysis of the direction and size of the effect of the gap on purchasing behavior (overall satisfaction, willingness-to-revisit) by applying the Ordered Probit Model (OPM). A previous study that used IPA to evaluate the effects of gaps estimated the direction and size of a quadrant but failed to analyze the effect of gaps on customers. In this study, I evaluated the effects of positive and negative gaps on customer satisfaction and willingness-to-revisit. Using OPM, I quantified the effect of positive and negative gaps on overall customer satisfaction and willingness-to-revisit. Per-head expenditure, frequency of visits, and coffee-purchasing place had the most positive effects on overall customer satisfaction. Frequency of visits, followed by per-head expenditure and then coffee-purchasing place, had the most positive impact on willingness-to-visit. Thus per-head expenditure and frequency of visits had the greatest positive effects on overall satisfaction and willingness-to-revisit. This finding implies that the higher the actual satisfaction (gap) of customers who spend KRW5,000 or more once or more per week at coffee shops is, the higher their overall satisfaction and willingness-to-revisit are. Despite the fact that economical efficiency had a significant effect on overall satisfaction and willingness-to-revisit, college and university students still use coffee shops and are willing to spend KRW5,000 because they do not only purchase coffee as a product itself, but use the coffee shop for other activities, such as working, meeting friends, or relaxing. College and university students also access the Internet in coffee shops via personal laptops, watch movies, and study; thus, coffee shops should provide their customers with the appropriate facilities and services. The fact that a positive gap for coffee shop brand had a positive effect on willingness-to-revisit implies that the higher the level of customer satisfaction, the greater the willingness-to-revisit. A negative gap for this factor, on the other hand, implies that the lower the level of customer satisfaction, the lower the willingness-to-revisit. Thus, the brand factor has a comparatively greater effect on satisfaction than the other factors evaluated in this study. Given that the domestic coffee culture is becoming more upscale and college/university students are sensitive to this trend, students are attentive to brands. In most upscale coffee shops in Korea, the outer wall is built out of glass that can be opened, the interiors are exotic with an open kitchen. These upscale coffee shops function as landmarks and match the taste of college/university students. Coffee shops in Korea have become a cultural brand. To make customers feel that coffee shops are upscale, good quality establishments and measures to provide better services in terms of brand factor should be instituted. The intensified competition among coffee shop brands in Korea as a result of the booming industry indicates that provision of additional services is needed to differentiate competitors. These customers can also use a scanner free of charge. Another strategy that can be used to boost brands could be to provide and operate a seminar room for seminars and group study. If coffee shops adopt these types of strategies, college/university students would be more likely to consider the expenses they incur worthwhile and, subsequently, they would be more likely to be satisfied with the brands of these coffee shops, with an associated increase in their willingness-to-revisit. Gender and study year had the most negative effects on overall satisfaction and willingness-to-revisit. Female students were more likely to be satisfied and be willing to return than male students, and third and fourth-year students were more likely to be satisfied and willing-to-return than first or second-year students. Students who drink coffee, read books, and use laptops alone at coffee shops are easily noticeable. High-grade students tend to visit coffee shops alone in order to use their time efficiently for self-development and to find jobs. The economical efficiency factor had the greatest effect on overall satisfaction and willingness-to-revisit in terms of a positive gap. The higher the actual satisfaction (gap) of students with the price of the coffee, the greater their overall satisfaction and willingness-to-revisit. Economical efficiency with a negative gap had a negative effect on willingness-to-revisit, which implies that a less negative gap will result in a greater willingness-to-revisit. Amid worsening market conditions, coffee shops located around colleges/universities are using strategies, such as a point or membership card, strategic alliances with credit-card companies, development of a set menu or seasonal menu, and free coffee-shot services to increase their competitive edge. Product power also had a negative effect in terms of a negative gap, which indicates that a higher negative gap will result in a lower willingness-to-revisit. Because there are many more customers that enjoy coffee in this decade, as compared to previous decades, the new generation of customers, namely college/university students, want various menu items in addition to coffee, and coffee shops should, therefore, add side menu items, such as waffles, rice cakes, cakes, sandwiches, and salads. For example, Starbucks Korea is making efforts to enhance product power by selling rice cakes flavored in strawberry, wormwood, and pumpkin, and providing coffee or cream free of charge. In summary, coffee shops should focus on increasing their economical efficiency, brand, and product power to enhance the satisfaction of college/university students. Because shops adjacent to colleges or universities enjoy a locational advantage, providing differentiated services in terms of economical efficiency, brand, and product power, is likely to increase customer satisfaction and return visits. Coffee shop brands should, therefore, be innovative and embrace change to meet their customers' desires. Because this study only targeted college/university students in Seoul, comparative studies targeting diverse regions and age groups are required to generalize the findings and recommendations of this study.