• Journal of Digital Convergence
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• v.10 no.11
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• pp.619-626
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• 2012

The purpose of this study is to compare and analyze the utilization state of smart devices and the recognition level of educational application development of the general high school and the specialized high school. Specialized high school students preferred the utilization of smart devices more and daily spent on the devices more time than general high school students. As for the learning field, language for the general high school and the certificate of qualification for the specialized high school were shown high. The merit of smart device utilization is the use of spare time and its infrastructure was most required. The most expected content is a video lecture for the general high school and cooperative learning for the specialized high school and the most satisfied point was mobility. The specialized high school students feel more necessity about the application development for culinary education and had a plan to utilize it more and more preferred practice videos. As for the food development areas, the general high school students hoped simple food and the specialized high school students did cooking technician food and they both hoped the application to be uploaded in portal sites and the department homepage. The application development for culinary education is required to focus simulation learning including practice videos and cooking recipes and add an evaluation function to check the academic achievement levels. It is required to provide the subject goals of each course and concrete information on solving problems. Contents including video, music, texts need to be attached to improve learning immersion. There should be the beginning and development of a lesson and the flow of arrangement and communication between main bodies of learning should be improved by utilization of SNS cooperative learning services.

• Korean Journal of Health Education and Promotion
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• v.23 no.1
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• pp.77-92
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• 2006

Objectives: This study is to investigate and to test the overall level of nutritional knowledge. attitude. practice and health status of the residents in rural area. Methods: The interview survey was performed in March 2004 with structured questionnaires to 510 respondents of the residents who lived in Muan-Gun of Jeonnam province. The questionnaire was the abridged Scale of the Nutritional Knowledge Attitude Practice(SNKA) and health status as the morbidity, subjective health status, health management, and health examination. The covariate, F-test or t-test, and Chi-squire method were used for some of the cross-sectional data. Results: Average weight of nutritional knowledge was $10.64{\pm}5.98$ by SNKA of the 20 items(0-20). Average weight of nutritional attitude practice was $64.59{\pm}7.72$ by SNKA of the 20 items(20-80). The level of the nutritional knowledge was lower than the level of the nutritional attitude practice. 77.3% of the respondents have been health management, 49.6% of the respondents have been health examination. A majority of the respondents(31.3%) had disease, while 13.5% of the respondents had chronic disease, and 17.8% of the respondents had acute disease. The level of nutritional knowledge and general characteristics was positively correlated while the relationships were positive between nutritional knowledge and health status, and between nutritional attitude practice and health status. Conclusion: These results suggested that education programs of the nutritional knowledge were necessary for the residents of rural area. And behavior change of the nutritional knowledge were necessary for the residents of rural area. Further research would be required to specify the necessities and operation researches.

• Culinary science and hospitality research
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• v.3
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• pp.23-40
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• 1997

This study has been made on the basis of the theoretical model of Beeker's time allocation concerning housewives' advance into society-- a primary cause for enlargint the scope of our food service market and developing the food service industry as a whole. The primary purpose of this study is to clarify the close relationship between housewives' activities in the course of allocating their time and the demand for the food service through Beeker's theory of“Total income and Total price”, analyzing the information obtained through the questionaires sent to the housewives in metropolitan areas. The result of the questionaires shows that the demand of food service is closely related to women's market activities. Yet it has become clear that the demand for food service correlates with housewives' allocation of time in terms of sharing profits. As a result, it is true that the increase in housewives' income per hour has brought about the increase of the term of employment and the decrease in their cooking time, thus greatly increasing the opportunities to dine out. In order words, the increase of housewives' income and the decrease in their cooking time have come to make a great contribution to shortening the time needed to take care of family matters while increasing the demand for eating out, or food service. And it is also clear that the common practice to dine out is derived from the reduction in our domestic duties, indicating the choice of social division of labour, but is needs to be noted that the gradual increase in women's income is sure to have exerted a considerable influence on this practice of eating out.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.175-191
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• 2015

The purpose of this study is to investigate the relationships among personality, LMX(leader-member exchange), and innovative behavior of the employees engaged in the foodservice business. In order to achieve the purpose of this study, a literature review was first carried out concerning personality, LMX, and innovative behavior of employees. The questionnaire survey was conducted on foodservice employees working at a hotel buffet restaurant and an independent buffet restaurant in the Busan area. The survey period was from Oct. 1, 2014 to Oct. 15, 2014, and 236 cases were used for analysis. The results are as follows. Foodservice employees who are agreeable and extroverted are likely to develop innovative ideas in the course of their job duties. In addition, foodservice employees who are agreeable, extroverted and conscientious are likely to practice innovative ideas. LMX, especially the contributable relationship between leader and employee, has a positive effect on the development of innovative ideas, and the contributable, respectable, and loyal relationship between leader and employee has a positive effect on the practice of innovative ideas in the foodservice industry.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.164-177
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• 2005

This study is the present condition of running school based enterprises and tasks in the future, based on the 'regulations for establishment and management of school based enterprises' which came into effect in March, 2004. The investigation showed that 80% of respondents knew about the KIT's school-based enterprise, the bakery. And it seems that the fact that the college is running the bakery does not inspire any special confidence in the products. The students doesn't seem to purchase the products as much as staffs and the professors do, so more active promotions are necessary for student customers. The answer we got to the question 'if you enjoy the our bread and cookies, would you recommend them to your friends or family?' shows that some limit to the 'word of mouth marketing.' And increase in sales of the school based enterprise is closely related to how many times the customers visit the bakery. The school-based enterprise is regarded as one of the most effective alternatives to practice filed based education and innovate teaching methods.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.85-98
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• 2001

This study was performed to describe the overall sanitation of baking utensils and equipments, employees, and environment in 9 bakeries. Microbiological tests on employees, utensils and equipments, were done according to standard procedure and included total plate count, coliforms, fungi and Staphylococcus aureus.. Microbiological testing is a value in determining hazards for developing a HACCP plan but were not detected throat and employee's hands before use. Staphylococcus aureus was detected nasal cavity and employees's hands after use. Employee's apron after use was detected fungi and coliform and was risk factor of cross-contamination to bread or cookies et al. Generally hygienic conditions of pan, kitchen board, knife, brush, and wooden scoop were worse than those of other baking utensils such as tray, bread tweezers, dusting brush and dish cloth. And refrigerator, freezer and fermentation chamber were detected fungi and coliforms. Total plate count of heating table, working table, distribution table, washbowl and refrigerator was increased in 2nd period. Temperature of refrigerator was 10.43$^{\circ}C$ and strict temperature control of refrigerations needs. Therefore, baking utensils and equipments were reguraly need to sterilize and clean. Additionary, it need to practice the effective sanitation education and training program for the bakery managers and employees.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.195-205
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• 2017

The purpose of this study was to compare the Starbucks in South Korea with Starbucks in U.S.A through the semantic network analysis of big data by collecting online data with SCTM(Smart Crawling & Text Mining) program which was developed by big data research institute at Kyungsung University, a data collecting and processing program. The data collection period was from January 1st 2014 to December 7th 2017, and packaged Netdraw along with UCINET 6.0 were utilized for data analysis and visualization. After performing CONCOR(convergence of iterated correlation) analysis and centrality analysis, this study illustrated the current characteristics of Starbucks for Korea and U.S.A reflected by the social network and the differences between Korea and U.S.A. Since the Starbucks was greatly developed, especially in Korea. this study also was supposed to provide significant and social-network oriented suggestions for Starbucks USA, Starbucks Korea and also the whole coffee industry. Also this study revealed that big data analytics can generate new insights into variables that have been extensively studied in existing hospitality literature. In addition, implications for theory and practice as well as directions for future research are discussed.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.58-69
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• 2007

The objective of this study was to analyze the actual situation of ethics management in foodservice industry and its employees’ recognition on corporate ethics management. Self-administrated questionnaires were completed by 342 employees, and the data were analyzed by frequency, chi-square, t-test, and one-way ANOVA. The results showed that the employees consider the corporate ethics management to be very important and it has been much more improved in foodservice industry. However, they are still skeptical about the continuous and consistent practice of ethics management. In addition, the survey revealed that the ethics management was regarded to be critically important to improve the value and the culture of the corporation. It also showed that the recognition of the improvement of ethics management in foodservice industry has been affected by the work environment of the whole society too. The result concluded that the taking the initiative by CEO is the most important factor for introducing the ethics management, while the propagation of ethics management requires the volition of the employees inside the corporation.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.

• Nutrition Research and Practice
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• v.6 no.3
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• pp.254-262
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• 2012

The objective of this study was to provide information regarding trends of rice consumption of Korean adults based on different meal types. Respondent reports 24-hour recall data from the Korean National Health and Nutrition Examination Survey were used to assess daily rice consumption and intake ratios of rice for different meal types and places of preparation. Rice intake had gradually decreased from 224.6 g in 1998 to 190 g in 2001 and to 179.4 g in 2005. The rice consumption of Korean adults decreased every year in all ages for all places of meal preparation in 2001 and 2005 compare to 1998. Analysis for each meal type showed that rice intake at breakfast had not considerably changed, but rice intake had decreased at lunch and dinner. While the rice consumption ratio at lunch and dinner decreased, it also decreased or did not change at snack times except for the 19-29 age groups. All the age groups revealed comparable change in the analysis for meal types. There was some diversity between all age divisions in daily rice intake depending on place of meal preparation. The rice consumption by place of meal preparation was generally highest at home, lowest at other places, but it decreased in all places. The rice consumption at home was highest in the over 50 age group, lowest in the 20-30 age group. These changes seem to be related to food intake patterns of rice and substitutional foods in the diets and development regarding socio-economic status. So the need for further study on differences in rice intake based on socioeconomic levels and age group are indicated.