• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.179-195
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• 1997

Today's hotel cannot be defined merely as a place of providing food and lodgin. It must be a high level cultural ground serving as a place of rest for the people and as a place of art, culture and communication for the local community. Although each hotel has its own distinctiveness it must share a unified services and product sales strategies with one another in order to raise each other's sales values. The service is evaluated on the basis of the customer's own living standard and social class. There ought to be variety of personal and material services taking the sophistication and complexity of the customer's needs into onsideration. More effective marketing strategy is called for upon knowing such sales strategy and service marketing of the hotel management. Hotel's food marketing must take into consideration the product's simulaneous and vanishing qualities, its dependency upon ordering and its relationship to human services industries. Methods of increasing profit and customer satisfaction management need to be made. Especially the changes in the customer's tourist mind set and eat-out behavior play as important variabls, and the management needs to be reflexive enough to respond quickly to those changes.

• Journal of Family Resource Management and Policy Review
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• v.18 no.3
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• pp.61-77
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• 2014

Purpose of this study is to draw policy implications for family resource management's strategies and leisure culture revitalization to Korean baby-boomers. This study review leisure activities characteristics of Korean baby-boomers and find their characteristics' impact on leisure economy. This research analyzed with raw data of "National Research Leisure Activities 2012" in different methods: analysis of frequency, multiple regression analysis, Correspondence Analysis, and etc. As a result, compared to all age groups in Korea, Korean baby-boomers current participation in leisure activities is low, but their expense on leisure is high. Their leisure activities are varied from different genders to their incomes. Especially, baby-boomers, who are on high income, participate in wasteful leisure activities and their consuming behavior will be the mainstream of Korean leisure economy, so economy, which is aiming for baby-boomers, will be invigorated when the economy is more concerned with use values toward time. Particularly, preparing for the retirement of baby-boomers, further researches based on integrated family policy should be considered plans and efforts on encouraging active volunteer works and participation in leisure culture revitalization of Korean baby-boomers.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.732-741
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• 2014

Korean foods have the strengths to addresssome of the health problems of modern man. To assess the properties of Korean noodles, daily value %, DVS, DDS and energy density were compared between many kinds of noodles from around the world. Using a variety of reference materials, a nutritional database of noodles was built for this study. For carbohydrate, lipid, vitamin A, vitamin K, vitamin C, niacin, zinc, and copper, the daily values % of western noodles were significantly higher. Also, the serving size of Korean noodles was significantly small. Comparing the average energy density of the noodles, they showed $1.87{\pm}0.93kcal/g$ (Korean noodles), $2.42{\pm}1.08kcal/g$ (western noodles) and $1.84{\pm}0.84kcal/g$ (other noodles). The dietary fiber, polyphenols, and flavonoids content of the noodles showed no significant difference. Neither DVS nor DDS showed a statistically significant difference. In the Korean noodles, the GMDFV pattern showed a diverse choice of food groups. Korean noodles show a lower energy density, and the small serving size to have favorable for the prevention of obesity. Thus, Korean noodles are an excellent choice in terms of diversity and energy density.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.207-218
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• 2006

This study was designed to investigate the possible utilization of Ligularia stenocephala as a source of functional ingredients in white bread. In terms of color values, as more Ligularia stenocephala leaf powder was added, 'lightness,' 'redness,' and 'yellowness' decreased in the crust, while in the bread crumb 'lightness' and 'yellowness' decreased, but 'redness' increased. When 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder was substituted for an equivalent amount of strong flour, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for the white breads, the hardness decreased slightly with the addition of 2.5% Ligularia stenocephala leaf powder, but increased with the addition of 5.0%, 7.5%, or 10.0% Ligularia stenocephala leaf powder. The addition of the Ligularia stenocephala leaf powder also increased the springiness and gumminess of the white bread. The highest sensory scores for color, flavor, taste, texture, and overall acceptance for both the student group and the baker group were obtained from white bread with 5.0% Ligularia stenocephala leaf powder. The highest sensory scores for the housewife group for taste, texture, and overall acceptance were obtained from control bread. Through the results of these experiments, we conclude that the highest quantity of Ligularia stenocephala leaf powder content should be no more than 5.0% when making bread with added Ligularia stenocephala leaf powder.

• Korean journal of food and cookery science
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• v.31 no.3
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• pp.233-240
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• 2015

We investigated the physicochemical and antioxidant activity characteristics of tomato porridge with different ratios (0%, 2%, 4%, 6%, and 8%) of tomato powder in order to determine its potential health benefits. Tomato porridge samples were measured to obtain 1,1-diphenyl-2-picryl hydrazyl (DPPH) radical scavenging activity. The DPPH radical scavenging activity increased with the addition of tomato powder. The moisture contents of samples ranged from 81% to 78%. The L-value decreased, while a- and b-values increased, as the amount of tomato powder in the porridge increased. Also, the pH of samples decreased with increasing quantity of tomato powder. Based on sensory evaluations, the tomato powder intensified color, flavor, taste, appearance, viscosity and overall acceptability of the porridge. The sample that comprised 6% tomato powder had the highest color, flavor, taste, appearance and overall acceptability scores. Consequently, this research found that incorporating this percentage of tomato powder into the rice flour was the best formula for tomato porridge.

• Journal of the Korean Society of Food Culture
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• v.30 no.4
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• pp.457-462
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• 2015

The goal of this study is to show that the investigate is preference of beetroot cookie is preferred by consumers and can help to replace calcium, which is depleted because of the stress. As the amount of beetroot powder is increased, pH value, spread factors, loss and leaving rates, and texture properties of cookies were decreased. As a result of the measuring of colorimetric characteristics, the values of "L", "a", "b" were all decreased as the amount of beetroot powder was increased. The cookies containing 30% of beetroot powder was estimated as the most suitable to eat because of the flavor, color, and taste of the beetroot. But cookies having 20% of beetroot powder were estimated as the best to eat because of the texture, sticking power, hardness, and general preference. According to the results, the cookies containing 20% of beetroot powder were selected as the most suitable cookies to eat.

• Journal of Information Technology Applications and Management
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• v.24 no.4
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• pp.93-115
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• 2017

The ability of smartphones to facilitate various services like mobile banking, e-commerce and mobile payments has made them part of consumers' lives. Conjoint analysis (CA) is a marketing research approach used to assess how consumers' preferences for products or services develop. The potential applications of CA are numerous in consumer electronics, banking and insurance services, job selection and workplace loyalty, consumer packaged goods, and travel and tourism. Choice-Based Conjoint (CBC) analysis is the most commonly used CA approach in marketing research. The purpose of this study is to utilise CBC analysis to investigate the relative importance of smartphone attributes that influence consumer smartphone preference. An experiment was designed using Sawtooth CBC Software. 326 students attempted the online survey. Utility values were derived by Hierarchical Bayes (HB) estimation and used to explain consumers' smartphone preferences. All the six attributes used for the study were found to significantly influence smartphone preference. Smartphone brand was the most important, followed by the price, camera, RAM, battery life, and storage. This study is one of the first to use Sawtooth CBC analysis to assess consumer smartphone preference based on the six attributes. We provide implications for the development of new smartphones based on attributes.

• Journal of the Speleological Society of Korea
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• no.67
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• pp.35-42
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• 2005

Simbook cave is a livestone cave formed at the Cambrian period. Simbook cave is situated in Kalkum -Ri, YeonPyeong-Meon, Kuisan-Kun, ChungBok province. The temperature of the Simbook cave is about $12\~16^{circ}C$, humidity $90\~95\%$, pH$7\~8$, Water temperature $13\~16^{circ}C$, Carbon dioxide $700\~900$ppmv, hardness 110mg/$\ell$. In Conclusion, Simbook cave does not have values of topography, environment, and tourism resource.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.785-792
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• 2014

This study investigated the optimal mix ratio of frozen-dried loquat fruit powder and the optimun conditions for making Seolgidduk by analyzing chemical properties, rating moisture contents, color, mechanical quality characteristics and sensory characteristics Seolgidduk was made with 0, 2, 4, 6 and 8% frozen-dried loquat fruit powder, which contains functional components. Chemical analysis showed that loquat fruit powder contained of 12.87% water, 2.23% crude protein, 0.55% crude fat, 3.57% crude ash and 3.89% crude fiber. Water content of Seolgidduk containing loquat fruit ranged from 36.58~39.18%. With more loquat fruit powder L value decreased, while the 'a' value and 'b' values increased. According to scanning electronic microscopy, Seolgidduk containing frozen-dried loquat fruit powder showed weak coherence. Hardness decreased with more frozen-dried loquat fruit powder. In the sensory test, Seolgidduk with 4% loquat fruit powder was the most preferred with less sourness, proper softness, moisture and chewiness. Based on the results of this experiment, Seolgidduk with 4% loquat fruit powder showed less hardness than the control group. These results show that quality and preference increased when 4% loquat fruit powder was added to Seolgidduk. Therefore, Seolgidduk with 4% of loquat fruit powder is expected to increase quality and preference of Seolgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.316-325
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• 2015

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.