• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.125-138
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• 2006

The purpose of this study are to find out various the significant factors impinging on the attitude of consumer, between attitude of consumer and preference of consumer in the Food and Beverage industry. For these purposes, two hypothesis were established as follows : (1) The reactions of consumer should have a significant effect on the attitude of consumer in the Food and Beverage industry. (2) The attitude of consumer should have a significant effect on the preference of consumer in the Food and Beverage industry. The verification of the proposed hypothesis showed the following results : First, it was found that the consumer's recognition reaction of employees have significant on price and variety of menu. Second, it was found that the consumer's emotion reaction have significant on feeling, taste of food and so on. Third, it was found that the consumer's action reaction have significant on expense.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.121-138
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• 2003

• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.483-491
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• 2001

Traditional Korean beverage can be divided into Jang, Gahl Soo, Mi Su, Soo Jung Gwa, Shick Hae, Tahng, Hwa Chae, Sook Su, and Tea according to ingredients and how it is proccessed. The purpose of this study was to investigate the Korean beverage percetpion and to analyze the factors (sociodemographic factors and life-style related factors) which influence percetpion of Korean beverage. Questionnaries were hand delivered to 2,200 subject residing in Seoul and 1,884 questionnaris were collected : resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the analysis of covariance(ANOCOVA).The results are as follows: (a) Survey on Korean beverage perception showed that the recognition rates of ShickHae(58.4%), Cition Tea(53.5%), Sung Nung(48.7%) and Soo Jung Gwa(40.8%) were high, whereas those for Tahng, Jang, and Gahl Soo were low.(b) About 40% of respondents performing 4 kinds of Korean traditional ceremony a year The percentage that reported they purchased Korean beverages was 44.0%, higher than the 38.5% that answered they made Korean beverage at home.(c) In analyzing the factors which influence beverage perception, the sociodemographic factors variously influenced perception rate depending on beverage. Age and sex had influenced on perception rate of Shick Hae and Donggulre Tea. Income level influenced on the perception rate of Sung Nung and Citron Tea. Sociodemograhpic factors like senior over 50s, female and extended family size had positive influence on the perception rate.

• Korean Journal of Community Nutrition
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• v.13 no.6
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• pp.829-839
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• 2008

The purpose of this study was to investigate the relation of the fast food and beverage intake on sociality and anger expression of adolescents. Questionnaires were distributed to the adolescents of 599 middle and high school students in Busan. According to the results, the preference-intake frequency analysis (PEA) on fast food grid, high preference and high intake frequency were 'dukbokki', 'chicken' and 'mandu' and low preference and high intake frequency were 'ramyon', 'gimbab. PEA on beverage grid, high preference and high intake frequency were 'milk-dairy product', 'fruit juice', 'isotonic beverage' and low preference and high intake frequency were 'carbonate drink'. The intake frequency of 'pizza', 'sandwich', 'udong', and 'dukbokki' had a positive relationship with sociality. 'Hamburger', 'chicken', 'french fry', 'gimbab', 'mandu', and 'ramyon' showed a positive relationship with anger-out. The intake frequency of 'carbonated drink' had a negative relationship with anger-control, but 'green tea' showed a positive relation with it. 'Carbonate drink', 'isotonic beverage', 'coffee', and 'milkshake' had a negative relationship with anger-out. The explanation power ($R^2$) of intake of fast food and beverage on sociality was $0.019{\sim}0.038$, and 'carbonated drink' and 'coffee' had a negative influence on sociality. The explanation power ($R^2$) of intake of fast food and beverage on anger expression was $0.011{\sim}0.041$, and 'carbonated drink' had a negative influence on angercontrol. 'Hamburger', 'carbonated drink', and 'coffee' showed a positive influence on anger-out. From these results, it was necessary to develop the practical eating-out habits program on proper fast food and beverage choice for adolescents.

• The Korean Journal of Food And Nutrition
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• v.13 no.5
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• pp.465-476
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• 2000

This study was performed to investigate the frequency of dairy beverage consumption and factors which affect the dairy beverage consumption of women. The subjects were 1,012 females living in Seoul. They preferred milk, yakult. flavored milk, liquid yogurt, semi-solid yogurt, and low fat milk in order of frequency. The consumption of the dairy beverage was not related to season. The respondents knew that the dairy beverages were nutritious and good for their health. More than fifty percent of them answered that dairy beverages tasted good. The consumption of milk and yakult were related with their occupation, habitual aspect, and practical factors. The consumption of liquid yogurt was affected by their family income, habitual aspect, practical factors and familarity with that beverage. The consumption of semi-solid yogurt was affected by their family income, health status, habitual aspect, and practical factors. The consumption of most beverages were affected by the recognition of those beverages rather than by socio-demographic factors. In order to enough drink dairy beverage, nutritional education messages should encourage consumption of dairy beverages. Policies that make students access dairy beverages at school should be promoted.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.2
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• pp.490-494
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• 2005

The purpose of this was investigate the possibility of medicinal plants application as an edible functional food resources. We arried out to develop a beverage by using Nelumbo nucifera and we examined the nutritional characterics. Also we examined the effects of drink on physiological function in aorta relation. Thus, the effect of developed beverage on phenylephrine induced contraction of isolated rat thoracic aorta. Contractile force was measured with force displacement thansducer under 1.5g loading tension. Brix, pH and titratable acidity of developed drink were 12.25%, 4.5 and 0.092%. The approximate nutritional composition of beverage was carbohydrate, 9.40%, crude protein, 0.30%, crude fat, 0.25% and ash, 0.15%. Also insoluble fiber and soluble fiber were 1.30%, 0.80%. Developed beverage contained Na(11.45 mg%), K(6.87 mg%), Ca(2.53 mg%). The contraction forces by injection of phenylephrine in isolated thoracic aorta were significantly law in each beverage treatment groups compared with control group. These results that developed drink with medicinal plants can be used as a functional material to decrease aorta contraction.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.1
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• pp.119-127
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• 2023

Recently, deep learning has been used in the development of various institutional devices and services to help the visually impaired people in their daily lives. This is because not only are there few products and facility guides written in braille, but less than 10% of the visually impaired can use braille. In this paper, we propose a system that recognizes beverage cans in real time and outputs the beverage can name with sound for the convenience of the visually impaired. Five commercially available beverage cans were selected, and a CNN model and a YOLO model were designed to recognize the beverage cans. After augmenting the image data, model training was performed. The accuracy of the proposed CNN model and YOLO model is 91.2% and 90.8%, respectively. For practical verification, a system was built by attaching a camera and speaker to a Raspberry Pi. In the system, the YOLO model was applied. It was confirmed that beverage cans were recognized and output as sound in real time in various environments.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.578-588
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• 2010

The purpose of this study was to investigate the effects of perceived price and servicescape on employee service quality, food and beverage quality, and customer value in Daegu Korean restaurants and to suggest methods for them to become the food mecca of Korea and the world. The samples for this study were customers of nine Korean restaurants in Daegu. A total of 368 questionnaires were analyzed with factor analysis, a reliability test, and a covariance structural analysis. The results showed that perceived price was positively related to employee service quality and food and beverage quality and that servicescape was positively related to employee service quality and food and beverage quality. However perceived price, servicescape, employee service quality, and food and beverage quality were not related to customer value. The reasons were that these factors did not influence perceived customer value in Daegu Korean restaurants. The Daegu municipal office should require these restaurants to develop distinguished employee service and food and beverage quality and conduct consistent marketing to Koreans and westerners, so that these restaurants can become the food mecca of Korea and the world.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.81-92
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• 1998

The pharmaceutical effects of non-alcoholic berverages made made in Limwonsibyukgi were studied. The type of beverage in Limwonsibyukgi were Tang(boiled herb extract), Ta(tea analog with/ without green tea), Jang(lactic acid fermented beverage), Galsoo and Suksoo. Most receipes for these beverages included boiling leaves, seeds, grains of grasses, trees and cereal, and adding honey and sugar as a sweetener, Each beverage has a pharmaceutical action : thirst elimination, enhancement of physical activity, and treatment of several diseases.