• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.35-48
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• 2019

This study examined the effects of the job environment factors for window bakery employees in Jeju on the management performance. The job environment factors, which were human environment, working environment, facility environment, welfare environment, and convenient environment, affected the management performance of window bakery employees in Jeju. Economic performance, customer performance, and employee performance were the major factors influencing the management performance. The working environment (.176) and convenient environment (.227) affected the economic performance. The customer performance depended on the human environment (.147) and working environment (.095). Furthermore, the employee performance was affected by the human environment (.195), working environment (.135), and welfare environment (.129). These results indicated that the management performance of window bakery employees in Jeju was influenced by the job environment, particularly the working environment. Therefore, it is necessary to improve the working environment by providing pleasant humidity, good ventilation, and efficient working flow place to window bakery employees.

• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.129-134
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• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.104-120
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• 2011

This study is to make an empirical analysis of star marketing used as die means of sales promotion for Christmas cakes regardless of high advertising cos1s, by understanding the influence of attributes of celebrity advertising models for advertisements of bakery companies over die Christmas season on advertising attitude, corporation reputation and reliability which are recognized by consumers. The verification results were judged as important core elements for successful management in bakery industry. Since bakery brands are losing their differentiations in both functional and physical aspects, the study aimed to offer strategic suggestions to bakery industry. The result of study modelling were GFI=0.911, AGFI=0.887, NFI=0.935, CFI=0.979, RMR=.126 at the level of $x^2$=313.294(df-=218, p<0.001). First, model credibility and model attractiveness of advertising models bad a positive(+) influence on advertising attitude. Second, advertising attitude bad a positive(+) influence on corporation reputation and reliability. Third, corporate reputation also bad a positive(+) influence on corporate reliability.

• Food Industry And Nutrition
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• v.19 no.2
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• pp.7-13
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• 2014

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.515-524
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• 2009

This study was a preliminary investigation of healthy breads in the domestic bakery industry and examined conditions for consumer purchases. The analyzed data will be used for future product improvements within for the domestic bakery market. The key results were as follows: First, the subjects' choosing of healthy breads was 'Usually' (34.1%) and women were more knowledgeable about healthy breads than men. About 31.2% of the subjects responded 'Do not know well', but 98% had clear purchase intentions and showed positive acclaims for healthy breads. Second, the ranking of selection factors that subjects considered when buying healthy breads was 'curiosity>taste>safety>health>price>diet>employee representation> brand'. Women (3.89) had more sensitive reactions than men (3.47) to the 'Diet' variable, and there were statistical differences in 'Health', 'Taste', and 'Employee explanation' (p<0.05, p<0.001). Finally, highly educated considered brand more (3.87).

• Food Science and Industry
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• v.45 no.4
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• pp.9-15
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• 2012

• Proceedings of the Safety Management and Science Conference
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• 2012.04a
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• pp.23-35
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• 2012

The purpose of this study is to present HACCP management method for improving customer satisfaction in bakery industry. As a study method, literature review on HACCP and customer satisfaction and developing questionnaires through model design were done. Then, a survey was done to 209 customers who had experiences of visiting small size bakeries in Seoul or the national capital region. It was then statistically analyzed and examined. In conclusion, even though the respondents showed positive expectation that the certification of HACCP will have an effect on the factors of customer satisfaction like brand image, quality of product and service, facility and physical environment and so on, but as we proved in the course of study model's hypothesis confirmation, actually, current promoting efforts and strategies of the government or related institutions to spread recognition of HACCP don't have an meaningful effect on the factors of customer satisfaction.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.57-72
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• 2013

This study carried out an empirical analysis on the long-term effects of a marketing communication strategy used as a means of promotion(advertisement, free gift) of Christmas cake despite its high costs. Such verification results were considered to provide as important core elements for successful management in the bakery industry. By utilizing SPSS and AMOS, exploratory factor analysis(EFA) and confirmatory factor analysis(CFA) were conducted for the validity of the measurement items, and Structural Equation Model(SEM) was performed to verify the hypothesis. The analysis result is as follows. First, advertisement attribute(${\beta}$=0.269, t=4.512, p,<0.001) and free gift attitude(${\beta}$=0.293, t=5.043, p<0.001) had a positive influence on trust. Second, trust had a positive influence on purchase intention(${\beta}$=0.513, t=8.677, p<0.001). Third, advertisement attribute(${\beta}$=0.104, t=1.966, p,<0.05) and free gift attitude(${\beta}$=0.204, t=3.817, p<0.001) had a positive influence on purchase intention. Lastly, advertisement attitude appeared different by advertisement types(actors and animation), and ads with an actor were evaluated high than animation ads. Also, gift attitude appeared different by gift types(speaker doll/character hat and turtleneck muffler), and a turtleneck muffler was evaluated high than a speaker doll or a character hat.

• Food Science and Industry
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• v.45 no.4
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• pp.21-28
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• 2012

Bread making is based on several simple unit operations, basically kneading, fermentation and baking; however, it is still a quite complex process and bread quality can be strongly affected by minor details. The market of bread production is roughly shared at 50-50 between the industry market and the artisanal market, even though the frontier between these two players is not very easy. Different strategies have been developped by the industry to extend the shelf life of bread or to interrupt the bread making process. Freezing for example has been used form the 50s to extend the shelf life of bakery products. It was first applied to fully baked products and then to frozen dough which appeared as an interesting strategy to interrupt the bread making protocol. This paper presents a review on key issues of the frozen dough technology.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.171-186
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• 2015

This study is designed to test the effects of innovativeness, information dependency, informative sufficiency, and review reliability on perceived usefulness, perceived ease of use, and eventually continuous use in mobile bakery applications and to provide useful information for the bakery industry. A total of 500 questionnaires were distributed for data collection from September $1^{st}$ to $30^{th}$ in 2014. Out of 455 returned questionnaires, 441 were useable. Statistical techniques utilized in the study were a factor analysis, reliability tests, and a covariance structure analysis using SPSS 18.0 and AMOS 18.0. The results were as follows: first, innovativeness had significant effects on perceived usefulness and perceived ease of use. Second, information dependency had significant effects on perceived usefulness and perceived ease of use. Third, informative sufficiency had significant effects on perceived usefulness and perceived ease of use. Fourth, review reliability had significant effects on perceived usefulness and perceived ease of use. Fifth, perceived ease of use had a significant effect on perceived usefulness. Finally, perceived usefulness and perceived ease of use had significant effects on the continuous use of a mobile bakery application.