• The Journal of Industrial Distribution & Business
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• v.11 no.1
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• pp.29-38
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• 2020

Purpose: Understanding which product types of overseas travel (free independent travel vs. package travel) consumers will choose is one of the key issues of marketing and consumer behavior in travel agency management. Prior studies on overseas travel type preferences mainly focused on comparing regional differences (e.g., Asian vs. Westerner, or Korean vs. Australian, or Korean vs. Japanese, or American, French, Italian vs. Japanese) influencing the choice of overseas travel type. Another researchers focused on comparing cultural differences (e.g., individualism vs. collectivism, or individualistic culture vs. collectivistic culture), subcultural difference (e.g., acculturation; Koreans living in Republic of Korea vs. Koreans living in Australia), travel lifestyle, and socio-demographics (e.g., age, gender, income level, education level, marital status, occupation etc.). However, there are few studies that identify individual psychological differences (i.e., individual psychological differences within the same culture) influencing the choice of overseas travel type. Self-construal is a psychological factors that greatly influences choice behavior. The purpose of this study was to examine the role of self-construal as an antecedent variable influencing choice of overseas travel product type. Research design, data and methodology: To achieve the purpose of this study, the questionnaire survey method was used. Self-construal items composed of independent self-construal items and interdependent self-construal items. Product types of overseas travel were free independent travel (FIT) type versus package travel type. In this study, the correlation coefficient between independent self-construal and interdependent self-construal was nonsignificant. It meant that the relationship between independent self-construal and interdependent self-construal was orthogonal. Therefore it was analyzed that independent self-construal and interdependent self-construal separately. Reliability analysis, factor analysis, and logistic regression analysis (controlling gender and age) was used as the data analysis method. Results: According to the results of this study, the stronger independent self-construal, the more preference for the free independent travel type rather than package travel, and the stronger interdependent self-construal, the more preference for the package travel type rather than free independent travel. Conclusions: Self-construal is an antecedent variable influencing the choice of travel type. Travel agencies must consider the consumer's self-construal (independent self-construal vs. interdependent self-construal) before planning and designing overseas travel products.

• Journal of Korean Society for Quality Management
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• v.48 no.2
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• pp.345-359
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• 2020

Purpose: Financial independence of the museum is an urgent issue in Korea. In this paper, methodology to combine arts and culture facilities with senior society is investigated based on case study of various senior programs in other countries. Methods: In this paper, case study of various senior programs from cultural and arts facilities in other countries are investigated in the aspect of public nature and independent management. Based on the analysis of the case study, optimal methodology is derived. Results: Based on case study of various senior program in other countries, it is clear that art and cultural facilities play important roles in participating elderly people to various social activities through developing programs specialized for elderly people. Conclusion: From analysis of the case study, senior program from arts and culture facilities provides more familiar contents rather than professional contents. Also, they consider more on communication and cooperation with local society to develop the senior program, which fulfill both public nature and financial independence.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.779-784
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• 2019

The purpose of this study was to optimize the rice protein extracted using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the high pressure (X₁, 0-400 MPa) and processing time (X₂, 0-10 minutes). The results of the extraction content (Y₁), residue content (Y₂), and recovery yield (Y₃) were fitted to a response surface methodology model (R²= 0.92, 0.92, and 0.93, respectively). Increasing the pressure and processing time has a positive effect on the extraction content (Y₁), residue content (Y₂), and recovery yield (Y₃). Therefore, these high-pressure conditions (independent variables) can significantly affect the improvement in rice protein extraction efficiency. Thus, the optimal conditions of X₁ and X₂ were 400 MPa and 10 min., respectively. Under these optimal conditions, the predicted values of Y₁, Y₂, and Y₃ were 62.93, 57.53 mg/g, and 91.76%, respectively.

• English Language & Literature Teaching
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• v.11 no.2
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• pp.91-110
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• 2005

Many Korean EFL (English as a Foreign Language) students do not have sufficient opportunity to develop cultural knowledge and information in their classrooms. EFL teachers also tend to ignore the teaching of culture. Even though culture is taught, it simply tends to deliver "fact-only" information from the viewpoint of a "tourist level rather than cultural awareness by comparing native with target cultural references. Teaching target cultural knowledge and information should be delivered within the native cultural frame, and teaching of culture must be an integral part of teaching and learning English. The research methodology was quantitative. Quantitative data was gathered from 83 Korean EFL teachers and 286 EFL students by questionnaire. Findings indicated that three of these independent variables (cultural inequality, English-only instruction, and Unoism) were significantly and inversely related to integration of culture.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.717-726
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• 2011

Response surface methodology (RSM) was performed in order to determine the optimal mixing conditions of different amounts of egg and sugar for the preparation of soybean pudding. The experiments were designed according to a central composite design by designating whole egg and sugar content as independent variables. Meanwhile, sweetness, Commission Internationale de I'Eclairage (CIE) color parameters (L*, a* and b* values), hardness, cohesiveness, springiness, and gumminess were response variables. Overall optimization, conducted by overlaying the contour plots under investigation, was able to determine the optimal range of dependent variables within which the 14 responses were simultaneously optimized. The point chosen as a representative of this optimal region corresponded to 50.00 g of whole egg and 31.66 g of sugar. Under these conditions, the model predicted L* value=80.03, a* value=-5.44, b* value=27.86, sweetness=21.23 ($^{\circ}Brix$), hardness=$25.45{\times}10^5$ (dyne/$cm^2$), cohesiveness=67.90 (%), springiness=46.20 (%), and gumminess=12.71 (g).

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Journal of Food Hygiene and Safety
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• v.38 no.5
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• pp.338-346
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• 2023

The demand for probiotic products has been steadily increasing, and Lactobacillus strains are widely used and are currently the most popular probiotics. Optimizing culture conditions for Lactobacillus production for use as probiotics will enhance their profitability by reducing production costs and time. Statistical analysis using response surface methodology revealed the following optimal sets of independent variables: 22.55 h (cultivation time), 25℃ (cultivation temperature), and 3.41% (w/w, prebiotics concentration) for Lactobacillus acidophilus; 24 h, 30.86℃, and 2% (w/w) for Lactiplantibacillus plantarum; 66.67 h, 35℃, and 3.41% (w/w) for Lacticaseibacillus rhamnosus. Actual outcomes using predicted optimal conditions for Lactobacillus strains have been confirmed to closely match predicted results. This study will provide valuable guidelines for high yield Lactobacillus production.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.101-110
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• 2014

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

• Journal of Distribution Science
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• v.21 no.8
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• pp.57-68
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• 2023

Purpose: The research aims to investigate the development of market distribution through digital marketing transformation trends with the support of universities. This development strategy is to maximize sales turnover of limited liability companies' typical traditional beverage products. Research design, data, and methodology: The research design uses descriptive qualitative methods. Data were obtained by participatory observation, in-depth interviews, FGDs, and documentation. Results: The result shows that the partner's traditional product market distribution strategy has been carried out by adopting science and technology and expertise possessed by partner universities. Universities that are Partners have benefited from the implementation of the Independent Campus program. Conclusions: The conclusion from the findings is that business actors must collaborate with universities through the Kedaireka Matchmaking Fund Program. The collaboration will create the right strategy development for the business. The government needs to provide more access to finance in the future. The hope is that the traditional beverage industry and higher education can realize the ease of synergy contributing to national development and the vision of the Indonesian Ministry of Education and Culture's independent campus.