• Journal of the Korean Institute of Landscape Architecture
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• v.35 no.3
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• pp.13-21
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• 2007

Golf has emerged as one of the key leisure activities in Korea. This study examines the characteristics of golf consumption typology. A total of 256 questionnaires were collected from membership and public golf courses in the Incheon and Gyeonggi district. This study explores user satisfaction with and service at the golf course. The results of this research show that there are primary factors in user satisfaction regarding course facility, scores and operational services. Detail responses regarding these golf courses prove that the whole of the golf course, satisfaction with the course layout, landscaping and user gratification with the golf facilities are influenced by contentment with the management of the golf course. Satisfaction with scores were correlated with user contentment with the golf course. Detailed factors regarding operational services cited such aspects as ease of reservations, staff and tee time, all factors related to the smooth arrangements and progress that are influenced by operational services. This research was more concerned with course design and facility operations than marketing operations, which can satisfy users through investment in variety and expansion of the course facilities. Satisfaction in these areas is correlated to revisits and recommendations to others. The types of membership and public golf courses face difficulty in development, operation, and facilities maintenance, among other features. This paper will help separate out each quality in order to formulate difference stratagems for marketing and operation tactics in the future.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.4876-4883
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• 2013

Nowadays numbers of non-residential Korean traditional house (Han-ok) like Caf$\acute{e}$ and restaurants within the cultural property preservation area. So the purpose of this study is suggesting the necessity of governmental support about non-residential Han-ok. The research started to analyze influential factors toward them and estimate the value of non-residential Han-ok. After then it investigated what kind of value factors are important when it is agreed to the necessity of governmental support using logistic regression. According to the result, there are main 7 factors; possibilities to use Han-ok with poor residential environment, the unique appearance of Han-ok, possibilities to offer social and welfare service within local community, value to develop tourism on Han-ok, utilization of commercial area, historical deficiency and easy to access Han-ok for tourists and overseas which are an effect on decision making to sustain non-residential Han-ok.

• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.189-199
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• 2015

This study made use of 9 types of utilizing idle farmland deducted from existing research in order to examine cases by type of idle farmland, and selected representative cases by type after analyzing contents of 165 available newspaper articles. Selected Cases were assorted into agricultural use and nonagricultural use, and agricultural use are as followed. (1)Community Service/Farming type is the case of Gimhae city reported on 'Busan Ilbo', (2)High Income/Farming type is the case of cooperative unit of Geumjeong crude drug in Yeongam appeared in 'Newsis', and the case of Omija industry in Mungyeong reported on 'Hankyoreh', (3)Tourism/Landscape/Farming type is the case of rape flowers and buckwheat flowers in Gupo village reported on 'Asia News Agency', (4)Stock Raising/Farming type is the case of growing foraging crops published in 'The Daejeon Ilbo', (5)Weekend farm type is the case of utilizing idle farmlands and creating weekend farm reported on 'Mediawatch', (6)High income/Forest type is creating Mulberry cultivation areas in Hamyang-Gun published in 'Yonhap News', (7)Ecology/Landscape/Forest type is forestation project of idle land reported on 'Newsis', (8)Agricultural Experience Study type is the case of managing agricultural experience study center in Dosun elementary center published in 'Sisajeju' and the case of non-agricultural application case, (9)Ecological Environment type is the case of wetland restoration of idle farmland in Gochang. This study investigated and arranged detailed contents by the literature search and interview investigation according to investigating items such as utilizing area, main agent, purpose, utilizing item, utilizing content, etc. by case. With that, it deducted implications as well as case characteristics, and finally suggested political proposals through the case analysis.

• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1257-1268
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• 2014

Since the introduction of KTX (Korea Tranin eXpress) in Korea reilway market, number of passengers using KTX has been greatly increased in the market. Thus, demand forecasting for KTX passengers has been played a importantant role in the train operation and management. In this paper, we study several time series models and compare the models based on considering special days and others. We used the MAPE (Mean Absolute Percentage Errors) to compare the performance between the models and we showed that the Reg-AR-GARCH model outperformanced other models in short-term period such as one month. In the longer periods, the Reg-ARMA model showed best forecasting accuracy compared with other models.

• The Journal of Society for e-Business Studies
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• v.19 no.2
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• pp.125-142
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• 2014

Previous research about SNS users' intention was mainly focused on revisit intention, while this study reaches a research conclusion by considering both revisit and switching intention. According to the research result, (1) social interaction and SNS addiction influence other precedential factors; (2) enjoyment and usefulness increase SNS users' revisit intention; (3) SNS users would not consider switching to another SNS even they have negative opinions about their current SNS. This research result implies that, for SNS enterprises to dominate market, it is required to provide services so that SNS users can actively participate on social interaction activities, and a strategy is necessary to attract and turn SNS users with negative opinions into active participants.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.1-13
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• 2010

This study analyzes the satisfaction degree for menu quality of the regional cuisine in Gangwon province. The result of verifying hypotheses is as follows. For the satisfaction with the quality in direct services, it showed no similarity by education levels, locations, and income levels; however, there was a significant difference in satisfaction by gender, locations, and occupation. Males evaluated satisfaction with direct services higher than females, and Chun-Cheon and Sok-Cho residents felt more satisfied than Gang-Reung residents. By occupation, students and self-employed ones showed more satisfaction. For the satisfaction with indirect services, there was a significant difference in 1% of the similarity range by gender, locations, and occupation while no difference was shown in the other variables. Compared with the satisfaction with direct services, satisfaction with indirect services was low, which indicated the necessity of improving indirect services. Indirect services showed the same results of satisfaction by gender, locations, occupation as those of direct services. In particular, it showed high satisfaction among students.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.92-102
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• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• 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.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.1-10
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• 2016

The purpose of this study was to determine the desirable mixture ratio of Cirsium setidens Nakai powder to rice flour for the preparation of Sulgidduk. The moisture of samples raged from 36.51% to 40.67%. The addition of Cirsium setidens Nakai powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Cirsium setidens Nakai powder level, the hardness, springness and chewiness of the samples increased and their cohesiveness decreased. In sensory evaluation, the addition of 5% Cirsium setidens Nakai powder showed the best score in taste and overall preference. Over 3 days of storage, Sulgidduk showed a slightly high total bacterial count compared to control. Therefore, these results suggested that the addition of 5% Cirsium setidens Nakai powder could be applied for making Cirsium setidens Nakai powder Sulgidduk.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.187-202
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• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.