• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.930-939
• /
• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

• The Journal of Korea Robotics Society
• /
• v.18 no.4
• /
• pp.463-471
• /
• 2023

This paper proposes a method to estimate the level of interest shown by visitors towards a specific target, a guide robot, in spaces where a large number of visitors, such as exhibition halls and museums, can show interest in a specific subject. To accomplish this, we apply deep learning-based behavior recognition and object tracking techniques for multiple visitors, and based on this, we derive the behavior analysis and interest level of visitors. To implement this research, a personalized dataset tailored to the characteristics of exhibition hall and museum environments was created, and a deep learning model was constructed based on this. Four scenarios that visitors can exhibit were classified, and through this, prediction and experimental values were obtained, thus completing the validation for the interest estimation method proposed in this paper.

• Journal of the Korean association of regional geographers
• /
• v.10 no.3
• /
• pp.642-653
• /
• 2004

The purpose of this study is to measure the factor of determination on satisfaction level of the Goksung Simchung Festival. Goksung Simchung Festival has been held since 2000, and Goksung Simchung Festival 2004, which is the fifth, is holding soon. Simchung Festival has unique aspect that it is organised various experience programs and items which stress the importance of "environment" in Seomjin river and Simchung's "Hyo (filial piety)". A study is analysed through research that is consisted of satisfaction factors' items of 17 local festival visitor to study factors of determination of local festival visitor's satisfaction level. This research data is analysed statistical techniques, which are multivariate regression analysis, factor analysis, and reliability analysis, and extracted 4 factors, which are souvenir and food, content of the festival, convenient facilities, and publicity work. In conclusion, the festival is likely to attract more tourists and make them satisfied if better content of the festival is provided. Therefore, most of the tourists need to becoming cleared lo be satisfied due to its values of culture recognition through various contents of the festival. fun factors, and experience programs, So the manager and the director should have continual attention to satisfaction factors of local festival.

• Review of Culture and Economy
• /
• v.17 no.2
• /
• pp.137-159
• /
• 2014

The items currently used in museum service evaluations fail to offer satisfactory suggestions that could aid in the improvement of museum services. This study aims to identify and develop items that take into consideration the unique nature of art museum services. This study also identifies factors that determine visitor satisfaction and decisions to revisit with the end of offering methods to improve art museum service. The research conducted was based on an on-site survey of visitors of the Gwangju Art Museum. 223 questionnaires were collected, 211 of which were used in the data analysis. Factor analysis was applied to identify service factors to be considered at art museums. Regression analysis was then applied to estimate the influence of each factor in visitor satisfaction and revisit intention. This study first identifies five service quality factors of art museums: display method, employers, content, facilities, and supplemental programs. Results of the regression analysis showed that content is the most important factor in raising customer satisfaction and revisit intention. Supplemental programs were also significant in raising young and family customer satisfaction. The results also showed that various supplemental services such as education and experiential programs were necessary. Service facilities were also statistically significant factors in customer satisfaction and revisit intention. This study contributes in identifying five factors that could better measure art museum service quality. It also suggests a method to improve museum service quality based on the results of empirical investigations. This information could be of great help to art museum operators and other researchers.

• Journal of Korean Society of Rural Planning
• /
• v.27 no.4
• /
• pp.13-24
• /
• 2021

This study used big data to analyze visitors' experiences in Fishing Experience Recreation Village. Through the portal site posting data for the past six years, the experience of visiting Fishing Experience Villages in Baekmi and Susan was analyzed. The analysis method used Text mining and Social Network Analysis which are Big data analysis techniques. Data was collected using Textom, and experience keywords were extracted by analyzing the frequency and importance of experience texts. Afterwards, the characteristics of the experience of visiting the Fishing Experience Village were identified through the analysis of the interaction between the experience keywords using 'U cinet 6.0' and 'NetDraw'. First, through TF and TF-IDF values, keywords such as "Gungpyeong Port", "Susan Port", and "Yacht Marina" that refer to the name of the port and the port facilities appeared at the top. This is interpreted as the name of the port has the greatest impact on the recognition of the Fishing Experience Villages, and visitors showed a lot of interest in the port facilities. Second, focusing on the unique elements of port facilities and fishing villages such as "mud flat experience", "fishing village experience", "Gungpyeong port", "Susan port", "yacht marina", and "beach" through the values of degree, closeness, and betweenness centrality interpreted as having an interaction with various experiences. Third, through the CONCOR analysis, it was confirmed that the visitor's experience was focused on the dynamic behavior, the experience program had the greatest influence on the experience of the visitor, and that the experience of the static and the dynamic behavior was relatively balanced. In conclusion, the experience of visitors in the Fishing Experience Villages is most affected by the environment of the fishing village such as the tidal flats and the coast and the fishing village experience program conducted at the fishing port facilities. In particular, it was found that fishing port facilities such as ports and marinas had a high influence on the awareness of the Fishing Experience Villages. Therefore, it is important to actively utilize the scenery and environment unique to fishing villages in order to revitalize the Fishing Experience Villages experience and improve the quality of the visitor experience. This study is significant in that it studied visitors' experiences in fishing village recreation villages using big data and derived the connection between fishing village and fishing village infrastructure in fishing village experience tourism.

• Journal of IKEEE
• /
• v.17 no.4
• /
• pp.499-504
• /
• 2013

Automation is being progressed rapidly in various fields with the advancement of IT technology. Home automation is a typical application and is being used in a variety of ways now. Most of digital door lock systems simply support to open and close a door using the methods of password and a particular magnetic key. In this paper, we propose a intelligent digital door lock system using face recognition technology. Our proposed system can control the locking device opening and closing from a remote location after confirming the identification of the visitor via a smart device, and support the reliable and secure control of door systems.

• Journal of Digital Convergence
• /
• v.19 no.11
• /
• pp.45-52
• /
• 2021

This study conducted t-test and ANOVA analysis, influence of importance-satisfaction, regression analysis to local food and restaurants to the purchase intention in Busan. The subjects of this study were tourists who visited local restaurants in Busan, and the final 392 copies were used for empirical analysis. As a result of the study, first, there will be a significant difference in the recognition of local foods in Busan according to the visitor's region. In all samples, the recognition was high in the order of pork stock, wheat noodle, sauteed·fired soft eel, grilled·ell sashmi. On the other hand, sansung bulgogi, Dongrae pajeon, and sansung makkŏlli were the lowest. Second, in the difference between importance and satisfaction of local restaurants in Busan, 'there is a different taste compared to other regions' showed high satisfaction and importance. Third, In the relationship between the awareness of local restaurants in Busan and the purchase intention, it was found to be effective in service, facilities, prices and locality and cleanliness were rejected.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.3
• /
• pp.215-223
• /
• 2000

To investigate the perception and preference of foreign visitors to Korean traditional foods, 206 visitors(male 142, female 61) were surveyed with questionnaires translating in English, Chinese and Japanese. Subjects had various nationality such as China(77.4%), America(20.9%), Japan(16.0%), Canada(6.5%), Southeast Asia(2.5%) and Europe(2.5%). The 70.2% of the respondents had been tried Korean dishes before visiting Korea on the recommendation of friends or acquaintances(59.9%) or by the advertisement, articles, and travel agency. Bulgogi and Kimchi were the most popular menu that they had been tried in their country and Bibimbop, Kalbi, Korean dumpling, Samgaetang and Chapchae were following. 29.8% of the respondents had never tried Korean dishes because of they didn't have a chance to try(43.1%) or there were no Korean restaurant near their place(25.5%) or they had no interest in Korean dishes(23.5%). As expected, Kimchi and Bulgogi were well known food, showing rank of highest recognition. Chun and Dduck were the dishes that they had heard or saw but not eaten and Goojeolpan and Shinsunro were the dishes that they had not heard or saw. Preference to Korean dishes shows the same tendency as perception, Bulgogi, Bibimbop, Kalbi and Kimchi were the highly preferred group and Samgaetang, Bindaedduck, Chapchae, Dumpling and Raengmyon were mildly preferred one and Cucumber Kimchi, Kalbitang, Chun, Namul, Dduck were lower group of preference and Shinsunro and Goojeolpan were rarely preferred. These result shows that it is needed to advertise Korean dishes and to make events for globalization of Korean food.

• Journal of Korean society of Dental Hygiene
• /
• v.11 no.4
• /
• pp.453-464
• /
• 2011

Objectives : The purpose of the study is to gain some basic material for the improvement of dental clinics' homepages through a survey investigation, in which college students of Dental Hygiene Departments and Dental Hygienists in Kwangju and Cheollanamdo Province Methods : It conducted the self-reported questionnaire survey on the Recognition Degrees of the Dental Clinics' Homepages from May 26, 2010 to October 19 targeting 240 dental hygienists who are working for dental offices and 638 college students of Dental Hygiene Departments. Results : 1. It was asked whether they have visited dental homepages for the recent one year; 'yes' answers occupied 68.1%, double than 'no' answers. 2. It was asked how much they know services provided in dental homepages; The more respondents correctly answered that there exist all these services like general information service, visitor's book and bulletin board service, reservation service, dental information service, counseling service, and visual service. 3. All the respondents answered that the homepage of each dental clinic is closely related with the image of the clinic : freshmen showed 3.84, sophomore showed 4.03, juniors showed 4.03, and dental hygienists showed 3.88. 4. It was asked how much they know services provided in dental homepages; Are there the homepages for dental hygienists? Many of them answered that IT experts or businesses are managing the homepages in the technical respect(38.4%) and their use and general administration mainly belongs to dental hygienists(46.2%). Conclusions : It is necessary that through the studies of dental hygienists' interest and understanding on dental homepages we have to seek the development orientation of the technical management and the way of using them, and furthermore we have to know the thoughts of patients on dental homepages, who are users of the dental informations, and find the ways of improving medical services which the patients want.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.5
• /
• pp.487-498
• /
• 2010

This study was conducted to examine the effect of globalization of Korean food according to well-being value perception and the foreign visitor Korean food experience. An analysis of variance and a linear regression analysis were conducted to analyze the hypotheses. The findings are summarized as follows: (1) The most important quality when eating Korean food was "taste" (37.3%). (2) The most important well-being value recognition items for Korean food were "kimchi" and "bulgogi". "Bibimbap is well-being food" (3.82 points) and "Korean food is healthy because it consists mainly of cereals and vegetables" (3.56 points). (3) The subjects highly recognized the "improvement in service quality of Korean restaurants" (3.59 points) with regard to the importance of a globalization strategy for Korean food. (4) High-intake Korean foods were "bibimbap", "baechookimchi", "galbigui", "pajeon", and "bulgogi", in that order. In contrast, the intake frequency for "songpeon", "sikhei", and "guksu" was very low. (5) The subjects thought that the globalization possibility for Korean food was high, as foreigners ingested a lot of baechookimchi. (6) The most effective well-being value recognition item for globalizing Korean food was "Korean food is nutritious and good for the health" followed by "I have much interest in Korean well-being food". and "Korean food is a well-being food because it contains many fermented and seasonal items", in that order. (7) The most effective food for globalizing Korean food with a high-intake frequency was "baechookimchi", followed by "galbigui", "guksu", and "bibimbap".