• Journal of Global Scholars of Marketing Science
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• v.15 no.3
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• pp.31-48
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• 2005

The purpose of the study is to identify the flexibility of marketing effects which applies of practical service guarantee strategy over hotel service and methodological effects of practical service guarantee. And the detailed purposes were: first of all, how service guarantee strategy identified by previous theoretical researches influences on a service reliability and service value practically; second, how service reliability and service value influence on customer loyalty; third, how service guarantee influences on customer loyalty directly. According to the results, 5 hypotheses were selected from 5 research hypothesis proposed in this study. The concrete contents were; First, the study inspected how service guarantee strategy influences on service reliability and service value practically. The result was that service guarantee exerted positive influence on service reliability and service value. Second, the study inspected how service reliability and service value influence on customer loyalty. The result service reliability and service value exerted positive influence on customer loyalty. Third, the study inspected how service guarantee strategy influences on customer loyalty. The result service guarantee exerted positive influence on customer loyalty.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.9
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• pp.1120-1125
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• 2008

This study was carried out to investigate the effects of Sophorae fructus extracts on antioxidative potential, free radical generation and the lipid levels in rats. Sprague-Dawley (SD) rats were divided into 2 groups of either AIN-76 diet (control group) or modified AIN-76 diet with 0.5% Sophorae fructus extracts for 4 weeks. The result were as follows: body weight gain and feed efficiency ratios were not significantly different in both groups. Antioxidative potentials were significantly increased in the group fed Sophorae fructus extracts compared to control group; however, there was no difference in free radical generation. Organ (heart, kidney, liver, spleen) weights in rats were not different in both groups. Total cholesterol level in Sophorae fructus group was significantly decreased compared to control group. Serum HDL-cholesterol level in Sophorae fructus group was significantly higher than control group. Serum phospholipid and triglyceride contents in Sophorae fructus group were no different from control group. These results suggest that supplementation of Sophorae fructus extracts may beneficially contribute to the effects of antioxidative potential and lipid levels in rats.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.64-81
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• 2016

The study, based on existing studies, explored influencing relationship, suggesting app service quality and user reviews as previous elements to affect use satisfaction about users' comments based on big data and reuse intention. The study includes a comparative analysis of existing studies. Based on such analysis results, the authors looked into app service quality elements perceived by gourmet restaurant app users and the role of user reviews, and suggested practical implications that can help the development and operation of gourmet restaurant app contents. The study subjects were male and female consumers who over 20 years old throughout Korea who had not a searched smartphone gourmet restaurant app in the three months preceding the survey. The subjects were selected from consumers who search the restaurantsby using restaurant apps like Mango plate, Dining code, Hot place, and selecting restaurants. Among them, consumers with experience using restaurants were finally selected for the survey. According to the results, reliability, informativity, and system capability, among service quality, had positive influences on app use satisfaction, while design and mobility had no effect. App use satisfaction had positive influences on app reuse intention. User comment informativity played a controlling role. The study explored the importance of app service quality and user review informativity as elements that affect continued use of gourmet restaurant apps by dining-out consumers.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.35 no.1
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• pp.90-103
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• 2017

This study carried out field evaluation by experts, monitoring by the public, and visitor satisfaction survey for 88 sites by using cultural property projects that received support from "SaengSaeng Cultural Property"in 2016. The result of the comprehensive evaluation was 'good', the part of planning, outcome, annual special index were 'good', field operation and performance were 'normal'. The field evaluation was rated as 'normal' by experts, monitoring by the public was 'good', and visitor satisfaction survey was also 'good'. The advantages of the project were as follows; increased enjoyment of local cultural assets, utilization of historical and cultural heritage as tourism, expansion of local participation and cooperation. On the other hand, the disadvantages were as follows; shortage of promotion to other local people, deterioration of program's quality, insufficient materials for explanation of cultural assets, insufficient program for staying. We suggested measures to develop the project as follows; developing paid contents in order to secure sustainability, connection with other programs, developing representative program and brand, improvement of environment to participate, strengthening of role for experienced local organization, utilization of local artists and volunteers, exchange between local organization, promoting by government organization, managing existing visitors, establishing of strategy for promotion, improvement of monitoring by the public, strengthening of reflection of visitor's opinions, consulting for each programs.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.993-998
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• 2011

Citrus peel powder was used to substitute 2%, 4% and 6% rice flour for making sulgidduk. Proximate composition, sensory characteristics, and principle components of sulgidduk containing citrus peel were analyzed and compared with those of sulgidduk. Protein, fat, carbohydrate, ash, color b-value (yellowness index), springiness, and adhesiveness of sulgidduk all significantly increased, whereas color L- and a-values, hardness, cohesiveness, and chewiness of sulgidduk decreased with the addition of citrus peel powder. No significant differences were observed regarding the contents of moisture and carbohydrates, or fracturability in any of the samples. Substitution of rice flour with citrus peel powder showed acceptable sourness and bitterness sensory scores, which were comparable to sulgidduk. Principle components analysis revealed total variation of 94% in the main structured information: PC1 and PC2 showed 79.31% and 14.69% variation. CP-B (citrus peel powder 4%) and CP-C (citrus peel powder 6%) associated the strongest with PC1 and sulgidduk without citrus peel powder associated with PC2. Attributes associated strongly with PC1 were color, bitterness, adhesiveness, and sourness. Therefore, sulgidduk containing CP-B can be developed based on its favorable quality characteristics and sensory evaluation.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.30 no.1
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• pp.31-38
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• 2012

This study was conducted for the purpose of pursuing the development of Korean scenic spots1) by comparing policies of preserving and maintaining scenic spots in Northeast Asia, especially in South Korea, Japan, Taiwan, China. The objects to be compared for this study were the concepts and designation criteria of scenic spots, the types and present conditions of designated scenic spots and the preservation policies and budgets for scenic spots and so on. As for the research methods, analyses of literary documents, domestic and oversea on-site surveys and mutually-comparative analyses of translated data from China, Taiwan and Japan, etc. were used for this study, and the main results obtained by those research methods can be summarized as blow. As for the present conditions of designated scenic spots, it was found that there were more natural scenic spots than natural ones in Korea, Taiwan and China, while there were more cultural heritages designated as scenic spots than natural heritages in Japan. With Tourism Development Ordinance additionally enacted, which involves the contents related to the permission of tourism development and investment for scenic spots, the Taiwanese government tries to activate tourist attractions by attracting private enterprises' investments. What is unique about Japan is that some places can be pre-designated as scenic spots through an education committee called 'Scenic Spot Designation Committee'. The study of the book was investigation analysis with the designated present situation and the actual situation of the northeastern Asian national natural beauty spot. The type of Korea natural beauty spot resources and the appointment. I was going to offer it with a basic document to expect a designated standard and the designated activation of the Korea natural beauty spot.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.40-46
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• 2013

The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.

• Food Science and Preservation
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• v.14 no.2
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• pp.160-164
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• 2007

This study was performed to investigate the effects of mixing methods, storage period, and dilution ratio of Dangyuja-sugar mixture on the customer preferences for Dangyuja-tea. Most sensory characteristics such as bitterness, flavor, and taste are influenced more by mixing methods of Dangyuja-sugar mixtiue than by storage period. The Dangyuja-sugar mixture prepared by slice cutting is preferred to those prepared by operating electric mixer, The preference test showed that the appearance is not influenced by storage period but by mixing methods, whereas the tne and texture is more affected by storage period in which the 24 month storage is preferred to 12 month storage. therefore, the overall preference fer Dangyuja-tea is the on that prepared with 20% contents of Dangyuja-sugar mixture which is slice-cut and 24 month stored.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.39 no.2
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• pp.39-49
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• 2021

This study was conducted to establish practical goals for the viewing environment and interpretation and delivery system of cultural heritage and to create an viewing environment according to the classification of cultural heritage types, and the conclusions reached are as follows. First, five goals were set based on the international basic principles of the cultural heritage viewing environment and interpretation and delivery system. Second, based on the set goals, cultural heritage was classified into the first type 'disappeared and hidden heritage', the second type 'stuffed memory heritage', and the third type 'living memory heritage'. Third, the directions for creating the viewing environment for each type of cultural heritage were suggested. The first type has to be able to properly convey cultural heritage to visitors through excavation and digital technology. The second type needs a plan to deliver tangible and intangible values by combining various digital technologies with actual cultural heritage. The third type should emphasize the role of local residents in effectively enjoying the tangible and intangible values ??that already exist. Fourth, it proposed comprehensive considerations in the establishment of the cultural heritage viewing environment and interpretation and delivery system. Based on dynamic and sustainable heritage management, cultural heritage viewing should be valuable, satisfying and enjoyable. In addition, local communities should be actively involved, and tourism and conservation activities should be able to benefit the community. Establishment of a viewing environment should protect and strengthen the authenticity of cultural heritage.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.261-268
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• 2022

This study tried to understand the meaning of resource attraction, entertainment experience, love mark, and attachment of tourist destinations. A theoretical study was conducted on each research concept to achieve the proposed research purpose. Based on this, an empirical study was conducted after deriving a questionnaire based on this, and a non-face-to-face survey was conducted nationwide using population-proportional sampling. The empirical study was confirmed through the statistical programs SPSS25.0 and AMOS25.0. The resource attractiveness of the tourist destination had a positive (+) relationship with the influence on the tourists' experience. The relationship between the experience and the love mark had a positive (+) relationship. A positive (+) relationship was also formed in the relationship between experience and attachment. However, the relationship between love mark and attachment did not form a significant relationship.Because it reflects regional characteristics, it is a useful material for local culture and history, so protection, preservation, and active program development are required. is needed.