• Korean journal of food and cookery science
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• v.25 no.4
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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.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.9
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• pp.3967-3974
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• 2011

In this study, the college's curriculum and industry satisfaction with graduates were investigated. As a result, the college education of the consumer's feedback to an education as the basis for the survey was conducted. To this end, a survey of industry conducted and analyzed a result. Questions of the survey are as follows: Foundation for industrial research, the recruitment of new employees, research on skills, basic research on curriculum, and skills related to satisfaction surveys were conducted. According to survey results the average period of employment in manufacturing. Research and development, and public officials, and management in the area has served more than three years. Distribution and service the tourism sector, mainly two years. The major practical difficulty in working theory of scarcity and insufficient foreign language skills, and inter personal relationship. Working in a variety of school curriculum and an emphasis on training relevant and practical by developing a training curriculum and the majors, colleges will improve for the satisfaction.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.9
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• pp.1214-1219
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• 2021

Virtual augmented reality technology is rapidly growing due to the development of hardware and software technology. The perspective on the application of industrial technology using this virtual augmented reality is at an early stage. Beginning with entertainment elements in Korea, there are many demands and demands in education, culture, tourism, sports, arts, medicine, disasters, and defense. In this paper, the study of the process of applying the process for the application of industrial virtual reality technology and augmented reality technology and the design of the technology according to the various operations necessary for the specific process are conducted. The study contains research results to provide services for training and actual process through virtual reality and augmented reality technology. This suggests that many industrial applications will be possible in the future.

• Journal of the Korea Society of Computer and Information
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• v.27 no.3
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• pp.239-249
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• 2022

This study aims to analyze and compare the activating factors of domestic and overseas scuba diving resorts. Our delphi survey was conducted three times in 30 experts who involved in operation and management including scuba diving resort management representative and training team leader. As a result of comparing the activating factors at domestic versus overseas, it was found that common important activating factors included expansion of convenient facilities at public diving places, installation of safety and medical facilities for divers, development of first aid system including AED and oxygen ventilator, requirement of convenient facilities such as water lift and toilet in diving boat, installation of diving boat screw safety system, local boat operation guideline, regular course training program for scuba diving, employment of professional scuba diving instructor and guide, communication and promotion through various SNS portals, promotion by divers' word of mouth, involvement in regional Diving Resort Association, involvement in Korean Diving Association, communication and mutual benefit with local fishing villages, and linkage policy with local tourism industry.

• International Journal of Internet, Broadcasting and Communication
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• v.12 no.3
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• pp.226-232
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• 2020

Repetition of landing with visual control in sports and training is common, yet it remains unknown how landing with visual control affects postural stability and lower limb kinetics. The purpose of this study was to test the hypothesis that landing with visual control will influence on lower limb control for intrinsic dynamic postural stability. Kinematics and kinetics variables were recorded automatically when all participants (n=10, mean age: 22.00±1.63 years, mean heights: 177.27±5.45 cm, mean mass: 73.36±2.80 kg) performed drop landings from 30 cm platform. Visual control showed higher medial-lateral force, peak vertical force, loading rate than visual information condition. This was resulted from more stiff leg and less time to peak vertical force in visual control condition. Leg stiffness may decrease due to increase of perturbation of vertical center of gravity, but landing strategy that decreases impulse force was shifted in visual control condition during drop landing. These mechanism explains why rate of injury increase.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.123-146
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• 2002

Outsourcing is procuring of outside resources, other than core resources for core competence, by a contract, from which a corporate can focus its core resources on core business. The outsourcing strategies of Korea tourist hotel business are in a rudimentary stage, which has been limited in simple work areas such as housekeeping services, room maid services, parking control services, security services, janitor services, laundry services, facility management, shuttle bus services, and sterilization services and their purposes are mainly to retrench a burden of employment or firm-fixed expenses. Therefore, the outsourcing strategies of Korea tourist hotel business have the following problems. First, their outsourcing has introduced only for the purpose of retrenching expenses. Second, it tends to deteriorate service quality, due to lack of pre-training. Third, it tends to concentrate their attentions only on simple repetition works. Fourth, their outsourcing is slow adjusted to the needs of business cultures. Outsourcing services in Korea tourist hotel business have never contributed to their basic concepts such as 1) maintenance or enhancement of core competences, 2) promotion of business efficiency through service quality improvement and expense retrenchment, and 3) achievement or enhancement of competitive advantage through enlarging their specialties, cultivating their market, learning new knowledge, and developing their asset. Therefore, this study is to insist on fife necessity of overcoming simple repetitive service outsourcing in tourist hotel business. In order to build a core competence and/or achieve a competitive advantage, the scopes of outsourcing services should be enlarged in Korea tourist hotel business.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.1
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• pp.137-158
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• 2004

This study was carried out to analyze the actual situation of placement and to suggest concrete contents for the improved placement. Through literature reviews and empirical analysis, the followings are to be concluded. Firstly, the necessity of the placement are fully perceived by students and people working at culinary part in hotels. Both sides acknowledge that the placement is needed for the. better understanding of operations related to culinary art in a hotel. However, on the efficiency of the placement there is a big disagreement between them. Most of students participating placement programme have had a tendency to work with culinary staff without concrete training manuals and programmes. In addition, it was found that being exposed to different F&B outlets and kitchens is useful to get a variety of operational experiences. Secondly, as shown from the questionnaire regarding the importance of place, all the students who were asked marked more than 3.0 on the Likert Scale. Especially to the questions such as kitchen organization, job descriptions, safety and hygiene, seasonings, taste, vegetables and fruits, the average was above 3.6 which si the highest. As for the kitchen staff, the average was above 3.0, which imply that they also consider a placement important. The part showing the highest average were food safety and hygiene, dealing with kitchen equipments, appliances and knives. In conclusion, appropriate and concrete placement manuals are to be provided for students and hosting hotels in order to obtain educational accomplishments when implementing placement programme.

• Journal of the Korean Institute of Rural Architecture
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• v.10 no.3
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• pp.43-50
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• 2008

This research is arranged that process and progress facts of 'recreating cultural and traditional village' by the inhabitants participation that in the process during devised a planning of Chungju Mokge village the beginning in 2007. Also it is an investigation that process 'recreating cultural and traditional village' by the themselves through consideration and volition of inhabitants since the beginning stage to devised planning. The result of study are following; First, the inhabitants training inspired knowledge for this project and opened the eyes that themselves can sea it. According to it be foundation that inhabitants to bring their interest and participation of project in progress process. Second, The project were able to maintain transparency of public finance that by common and open of all cooperation process of inhabitants, administration supporter and specialist. And this is an important role about bring positive participation of inhabitants. Finally, the project 'recreating cultural and traditional village' promotion with support of 'Ministry of Culture, Sports and tourism' however this project existing the limits of the budget supporting. The limits are bigger than other rural projects.

• Journal of Fashion Business
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• v.19 no.5
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• pp.188-198
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• 2015

This study analyzed the qualifications necessary and manpower required in the Jeju nail art and make-up industry. We aimed to investigate the relationship between NCS education and national technical qualifications. For this study, 164 participants were given a questionnaire, and the collected data were analyzed via frequency analysis and multiple regression analysis using SPSS Ver. 18.0. The results of this study are as follows: 1. Matching job seekers with available positions was more difficult in nail art businesses than in makeup businesses. The main routes by which practitioners found jobs were Internet job sites and acquaintances. In addition, experience was the first consideration in hiring employees. 2. Those in high positions had less intention of employing students who had received NCS education, than those in lower positions. Intention to employ NCS graduates was high in businesses that found their employees through Internet job sites, vocational training institutes, acquaintances, or colleagues. Nail art workers prioritized NCS educational units in the following order: nail care, nail shop hygiene, gel nails, cosmetic nail removal, and tips/wraps. Makeup workers had the following priorities: basic makeup, wedding makeup, makeup shop safety, and hygiene management. They also mentioned basic occupational skills such as communication skills, interpersonal skills, and problem solving skills. Moreover, the new national licensing system was found to reflect competency in the most important skill sets.

• The Journal of Economics, Marketing and Management
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• v.9 no.2
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• pp.21-31
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• 2021

Purpose: This study aims to provide marketing implications for training and face-to-face service employee communication by analyzing how communication by Korean crews at foreign airlines affects passengers' perception and how this perception relates to airline service quality and customer satisfaction. Research design, data: The collection of questionnaires for the demonstration in this study has collected 300 questionnaires for about a month for Korean passengers who are aware of the presence of Korean crew on board aircraft. Results: The study analyzed the relationship between the communication ability, customer satisfaction, and reuse intention of foreign airlines. An empirical analysis of the relationship between quality of airline service, customer satisfaction, and intention of re-use can suggest the following implications based on the language and non-verbal communication capabilities of the Korean crew working for foreign airlines. Conclusions: We studied the impact of communication between Korean crews working for foreign airlines on the quality of airline service, customer satisfaction and reuse intention. The Korean crew should also work for overseas airlines and consider communication as important and expand their overall foreign language education and communication skills to have a positive impact on not only Korean passengers but also their own citizens.