• Journal of Applied Tourism Food and Beverage Management and Research
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• v.9
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• pp.303-320
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• 1998

Today the corporate environment is changing rapidly in a standpoint of politics, economics, society and technology environment. So corporates need a management strategy in another point of view. As a new menagement strategy it is introduced corporate culture. The corporate culture should be built with the core of CI, in order to be adapted to peripheral circumstances of the company. The purpose of this thesis is to contribute to manage the systematic management of corporate image by inquiring into corporate identity. Through the research of the deluxe hotels in seoul it is tried to find hotel CI-concept. As a result, the knowledge level of hotel managers is a little low and considered simply as the modification of basic elements and development of a visual idenification system. The emphasis must be on the coordination and integration to create a desired coroporate image and to communicate this image created for the target audience in a systematic and unified mannr.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.12 no.1
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• pp.111-122
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• 2001

This study analyzed the relationships among perceptions of uncertainty, environmental characteristics and strategy maker\`s actual decision such as resource allocation in different organizational subunits by focusing on the hotel general managers in two different countries Korea and Japan. The results show that managerial perceptions of the environment would vary across organizations within an industry but it was surprising to fad that managerial perceptions did not vary more substantially across countries. General managers in both countries perceived government regulator\`s actions to be the most uncertain environmental factor. Hotels in Japan were more geared toward external effectiveness than were hotels in Korea. The findings of this study also suggest that when the organization faces high environmental uncertainty, it places greater emphasis on extemally oriented functions such as market research and product development.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.197-216
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• 1997

In tandem with Korea's globalization efforts, local restaurant business in growing leaps and bounds. By the year 2000, the industry is expected to soar to one of the major industries with hosting many large-scale international events. Rising to the occasion, the Korea Restaurant Industry needs change itscurrent modus operandi focusing on management skill improvement and globalizatin of its network. In Particular, they need to have their competity edge against multinational Restaurant brands both in local and overseas markets. To further develop the local industry, we need to work on the following areas. 1. Top management is required to show firm commitment to development of local brand that can be a real player in the global market. 2. To make any impact in the global market, a specific marketing strategy needs to be developed fit for each market. 3. To save initial investment expenditure, a close cooperation among local industries is prerequisite. 4. To make the industry easier to go global, local government needs to provide them with financial and taxational benefits.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.145-162
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• 1997

Performance appraisal system is to evaluate employee' work performance, work ability and work attitude. It becomes a important foundation of personnel management. This system's goal is to accomplish employee ability development. The purpose of this study is to make some contributions in order to efficient performance appraisal system of hotels by analyzing the problems of current performance appraisal system. The suggestions for efficient performance appraisal system are as follows: 1. Performance appraisal by job analysis. 2. Though evaluators' training for objective assessment. 3. The assistance system of appraisal results for employees. 4. Magnifying use of appraisal results. 5. Object management strategy by using self-rating.

• Culinary science and hospitality research
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• v.1
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• pp.91-102
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• 1995

The result of this study will be influenced on hotel food & beverage to large extent. And that is linked with want the government is pursuing. What this study focused are followings. First, this study is tried to survey the role of tourist hotel F & B as eating out industry. Second, this study analyzed the most important factors when selecting the tourist hotel F & B. Third, this study looked for the further alternatives on the issues of tourist hotel F & B. Such focuses as these can be expected various effects, and several of those are as followings. First, this study can expect the understanding on the flow of F & B in the world and the development of ingenious management strategies. Second, this study can promote the developing effort of undeveloped korean food, and have an largely effect on from the tourist hotel restaurant to deluxe restaurant, public restaurant, and home. Third, this study will provide the opportunity to confirm the role and direction of tourist hotel, which maximizing affirmative effect.

• Journal of Dairy Science and Biotechnology
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• v.36 no.2
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• pp.121-124
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• 2018

Ellagic acid (EA) is a naturally occurring polyphenolic compound in vegetables, nuts, and fruits such as berries. EA has antioxidant, anticancer, anti-allergy, and anti-inflammatory activities. The objectives of this research were to investigate the physicochemical properties of nanoparticles before and after nano-encapsulation of EA in dairy protein and to develop a functional (anti-inflammatory) dairy protein-based beverage containing EA. A particle size analyzer was used to determine the physicochemical and morphological properties. High performance liquid chromatography was used to evaluate the entrapment efficiency of EA. The nanoparticles containing EA were 100 to 200 nm in diameter. The determined poly dispersity index value of 0.3 to 0.4 indicated that the nanoparticles were uniformly distributed with similar size. Zeta-potential values were also similar between the control groups. The entrapment efficiency of EA was nearly 90%. The results indicate the potential for development of nanoparticles containing EA beverage products with anti-inflammatory activity.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.15-30
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• 2004

The aim of the present study was to investigate the effect of Dong-In dong Steamed rib on recognition degree of a citizen for popularization and publicity of a local food. A total of 201 adults, 99 women and 102 men aged over the 20 years, participated in this study. The subjects were all from Dae gu city. This analyses of data were conducted by SPSS for WINDOWS, Version 10.0. First, Dong-In dong steamed rib in Dea gu was thought of as a local food. Second, the steamed rib was recognized as a local food with an international reputation. Third, there were no significant differences in preference, local area, recognition, standard and relation between the rib and other local foods. Therefore, the present findings present the needs of public information, development, preservation and success for internationalization of a local food with the national financial and political support.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.15 no.2
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• pp.73-98
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• 2004

For the successful hotel restaurant, careful research on the customers needs, their changes and the understanding should be on the first step. The aim of this study is to find out hotel restaurant user's satisfaction factors and provide useful information for the decision of its marketing policy. Questionnaire survey, after the preliminary survey, had been performed from 23 Sep 2002 to 02 Oct 2002, for 10 days. 240 questionnaires had been collected and 25 excepted which filled out not properly. 215(86%) questionnaires are included for the analysis. For the enhancement of hotel restaurant customers' satisfaction degree, following suggestions are recommended. The development of distinct hotel service is needed. Also the effort for making hotel buffet restaurant not only for dining place but also customers oriented facilities, with various events and shows, is required. Periodical checking on the food quality, presenting new menu to the customers and keeping consistent food taste and quality areneeded. The studies on the diverse ways for specified and new customers, such as advertisement, promotion, easy access to the hotel restaurant, discount coupon and customer smilage service are needed.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.39-63
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• 2003

Hotel Enterprises are coping with changing circumstances by utilizing ABM and are downsizing for the sake of Innovation Results by setting up ERP(Enterprise Resource Planning) system. This study is intended to explore the correlations between Activity Based Management(ABM) of Strategic Management and ERP System Satisfaction, and the relations between ERP System Satisfaction and Downsizing. And through this, the methods of effective Strategic Management Development and efficient Downsizing will be suggested The objectives of this study are as follows: (1) to research the definition of Tourist Hotels' ABM (2) to examine the correlations between AMB and ERP system Satisfaction (3) to study the relations between ERP System Satisfaction and Downsizing Study Hypotheses, referring to preceeding study of Doo-jin Kong(2002) and DeLone & McLean, were set up to verify the Study Model. Data Analyses include the questionnaire survey of the Hotels using ERP system, reliability analysis, and regression analysis: for these analyses was used SPSS 10.0, the statistics package program. The conclusions show: First, ABM influences ERP System Satisfaction. Second, ERP System Satisfaction influences Downsizing. Therefore, ABM of Tourist Hotels needs to systematically take advantage of the Information Factors from ERP system and to maximize results by executing Downsizing through System development.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.