• Journal of the Korean association of regional geographers
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• v.11 no.4
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• pp.497-510
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• 2005

The purpose of this study was to examine the image similarity, preference, and the attribute recognition using multidimensional scaling. The analyses were carried out by 5 spa destinations located in Choongchung area. The results were as followings: first, considering the image similarity, the image of Suanbo & Onyang and Dogo & Asan were similar except for the Yusung. Second, considering the attribute recognition, Yusung had a stronger attribute reflecting spa tradition when compared to other competitive spa destinations. Onyang showed a strong attribute of facilities. Dogo had a stronger point about use cost. Suanbo had relatively strong attributes in terms of facilities, customer service, and accessability. However, the water quality of spa destination and activities were not reflected in attribute recognition because these two attributes was farthest from the spa destination. Third, considering the preference of selecting spa destinations, package tourists had a strong preference about Yusung, individual tourists, family, incentive tourists prefer Suanbo, followed by Dogo and Yusung. Group tourists had a strong preference about Dogo.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.187-199
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• 2009

The objective of the research is to investigate the causal relationships among functional value, emotional value, social value, perceived sacrifice, satisfaction, loyalty and behavioral intention. All in all, 296 respondents completed a questionnaire themselves in the presence of an interviewer who could be consulted about the response scales and other technical matters. Behavioral intention models were estimated by structural equation modelling using 7 latent constructs. The results demonstrated that the confirmatory factor analysis model provided a good model fit. The unconstrained model yielded a significantly better fit to the data than the constraint model. The effects of functional value and social value on satisfaction and behavioral intention were statistically significant. The effects of perceived sacrifice, satisfaction and loyalty on behavioral intention were statistically significant. As expected, satisfaction had a significant effect on loyalty. Functional value had an indirect effect on behavioral intention through satisfaction and loyalty. Moreover, social value had an indirect effect on behavioral intention through satisfaction and loyalty. Replicating and extending this study in other regions and other samples would test the generalizability of the present findings and provide a basis for an external validation of the framework developed in this paper.

• Archives of design research
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• v.16 no.4
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• pp.111-120
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• 2003

This study is what I tried to know on a magnitude of Novelty in a tourist souvenir. A purpose of sightseeing development is to satisfy a sightseeing experience of various tourists. Novelty of a tourist souvenir is to make an experience with unique pleasure for only the sightseeing place that is not the place of residence to be able to feel. It must be a thing of the new level that it is not for a tourist to already know it, and it was not able to forecast. The tourist knew that I bought an emotional impulse than rational purchase through study. Therefore, you must take the Novelty element that a firm name works on in a perception of a customer as an important due in a souvenir plan. Reference wishes to work in tourist souvenir design development participants through this study result.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.1
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• Journal of Distribution Science
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• v.14 no.8
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• pp.77-86
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• 2016

Purpose - The purpose of this study is to measure the effect of reputation in culture oriented market on revisit intention and word of mouth(WOM) effects for Traditional Market. Research design, data, and methodology - 5 point Likert-scale has been adopted for this study designed based on previous study. Used SPSS ver.23, factor analysis & Cronbach's alpha, correlation, regression test were made. 277 samples were used for analysis. Results - Tourist satisfaction as an element that affects on revisit intention and word of mouth effects for traditional Market. Their goods images and impressions from experience of traveling and purchasing keep in mind and be another place and story to talk others. Culture is an important factor that maintains and regenerates cities and cities should be perceived as cultural places instead of simple physical places. Culture was associated with higher revisit and word of mouse intentions for traditional market. The tourists can select a new places and visit the market if it has a special culture and special food which people can like and enjoy even they do not have regional brand image. Conclusions - Tourist satisfaction of users in traditional markets and their revisit intentions and the results indicated that higher customer satisfaction was associated with higher revisit and word of mouse intentions. Culture factors will be the motive to find out peoples a hometown in heart.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.112-127
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• 2009

In 2007, due to the outcome of the Korea-U.S. FTA negotiations, the opportunities for American beef greatly increased and a serious change in the domestic dining market is expected. The market currently faces issues such as the settlement of the beef origin declaration policy and the fulfillment of customer needs on domestic and imported beef. The following are the summary of the results of the aforementioned research and analysis. First, the consumer awareness level of origin declarations was comparatively low. Second, the reason behind the propensity for imported beef was the comparatively cheaper price despite the lower taste quality, and it was determined that there is a high level of distrust on domestic beef sold in general restaurants. Third, domestic beef showed a high valuation in taste, safety and freshness, while imported beef showed results which were below average. Concluding from the above research results, a dining environment should be created where consumers can trust what they eat through settlement of an origin declaration policy, and more efforts should be put into fulfilling consumer needs for both domestic and imported beef.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.29 no.1
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• pp.353-358
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• 2005

The purpose of this study is to implement concept of public to passenger ship route to promote benefits and adopt competition principle among ship companies to elevate business efficiency. As of year 2005, passenger ships operate in 106 routes departing from 10 harbors including Mokpo, Masan, and Inchonto provide transportation system to island residents. Contrast to other public transportation systems excluding some tourism routes, this essential passenger ship are unable to fulfill various customer services to the passengers due to stagnation or declination. In addition, route adjustment and flexible passenger ship operation are not expected due to private property right of the route. Therefore, establishment of public transportation system for remote island route is initiated for the connection between cities and islands, boost travel industry of island economy, and balanced growth oh the nation.

• Journal of Agricultural Extension & Community Development
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• v.21 no.4
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• pp.909-937
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• 2014

Ecotourism activity is a rapidly growing proportion of the tourism industry as a growing awareness of the natural environment. The purpose of this study was to examine the effects of ecotourism village attributes on tourists' satisfaction focused on comparison of adults and children. For this study, an onsite survey was conducted to tourists of eight ecotourism villages. A total of 506 samples were collected and analyzed using SPSS 20.0. Through factor analysis, three dimensions of selection attribute were identified from 13 variables: 'program service', 'facility' and 'environment'. The multiple regression analysis was conducted to identify the factors effects of ecotourism village attributes on tourists' satisfaction. Whereas 'program service', 'facility' factors among ecotourism village attributes had positive effects on satisfaction in the adults group, 'program service', 'facility' and 'environment' were important factors for children. The study suggested that it was important for ecotourism village managers to develop effective marketing techniques that could have a lasting impact on customer retention.

• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.