• International Journal of Computer Science & Network Security
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• v.21 no.3
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• pp.185-190
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• 2021

The article provides a literary and analytical review in the following areas of search: problems and prerequisites for changes in the field of education, innovations and innovative models in education, the use of new technologies in teaching. A proposal for a business plan and accompanying documentation for a new methodology based on blockchain technologies were developed, to assess the economic efficiency of the project. The main systems of the new model were modeled on the basis of the proposed methodology, to develop a prototype based on the project documentation.

• Journal of Agricultural Extension & Community Development
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• v.30 no.1
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• pp.43-52
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• 2023

This study aims to examine the effects of GDP as a proxy variable of income, consumer price index as a proxy variable of price, and foot-and-mouth disease and avian influenza as derby variables on rural tourism demand. The independent variables in this research were gross domestic product(GDP), consumer price index(CPI), and dummy variable(DM) such as food & mouth disease & highly pathogenic avian influenza. Results showed that GDP affected tourism demand positively whereas DM influenced negatively. The study suggested that it was important for policy-mconsider GDP and DM when making decision on strategic tourism management. In conclusion, first, gross domestic product was found to have a statistically significant effect on rural tourism demand. Second, avian influenza was found to have a statistically negative effect on rural tourism demand. The results of this study can be used to establish a reasonable rural tourism policy in the future economic dimension.

• International Journal of Advanced Culture Technology
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• v.6 no.3
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• pp.59-68
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• 2018

This study was a cross-sectional descriptive study of the effects of emotional happiness on aging preparation for 45-60 year olds. Participants of this study were 312 volunteers and data was collected online, the collection period was from May 15, 2018 to May 31, 2018. The tools used in the research were the emotional happiness developed by Watson et al (1988) et al., the aging preparation developed by JH Lee (2009). Analysis was done using t-test, ANOVA, Pearson correlation, and regression by SPSS 18.0. As a result of the analysis, 84.0% of participants felt physically healthy and 89.8% felt mental health. The spouses of participants were physically 83.4% healthy and mentally 82.7% healthy. The correlation between emotional happiness, health cognition and aging preparation showed that physical health had a correlation with mental health (r = .482, p <0.01) and emotional happiness (r = .369, p <0.01), economic aging preparation (r = .411, p <0.01), social aging preparation (r = .119, p <0.01). Mental health was correlated with emotional happiness (r = .491, p <0.01), economic aging preparation (r = .411, p <0.01) and social aging preparation. Difference between emotional happiness and retirement preparation according to presence or absence of disease, emotional happiness (t = -4.503, p <0.01) and economic aging preparation (t = -4.960, p <0.01) were statistically significant. Emotional happiness affects the preparation of old age, emotional happiness affects to physical aging preparation under statistical significance (F=25.191, p<0.01), economic aging preparation (F=1131.783, p<0.01), and social aging preparation (F=147.672, p<0.01) which were sub components of aging preparation. Emotional happiness showed a 7.5% effect on the preparation of physical aging, 78.4% on economic aging preparation and 32.3% on social aging preparation. Based on the above results, it can be concluded that physical health and mental health are related to emotional happiness, economic aging preparation, and social aging preparation. And also these results can be inferred that the illness causes emotional less feeling of happiness and economic difficulty. Based on the results of this study, emotional well - being influences the retirement preparation significantly at statistical significance. Therefore, if the concept of emotional happiness is introduced to the old-age preparation program, it will be more client centered program.

• Korean Institute of Interior Design Journal
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• v.23 no.5
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• pp.131-138
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• 2014

The purpose of this study is to examine spatial composition elements of the public sector through medium-sized first class urban hotels of Korea and Japan, the two countries with geopolitical closeness and high cultural and economic correlation, and to provide data needed for devising future urban hotel plans. The scope of this study included case studies on medium-sized first class urban hotels (10 urban hotels with concours composition type in the public sector) located in downtowns of Korea (5 hotels) and Japan (5 hotels). The study was conducted by analysis of drawing based on review of preceding studies and literature, and on-site survey. The results of survey and analysis on physical spatial elements shown in medium-sized urban hotels of Korea and Japan with concours composition type among composition types in the public sector are as follows. First, as a result of analyzing spatial elements of medium-sized urban hotels in the public sector, an in-depth checklist must be prepared with consideration on intimate correlation between elements to devise a construction spatial plan for urban hotel in the future. Second, as a result of comparatively analyzing area ratio for each function (public sector, sales sector and service sector) through area analysis on the lower floors of medium-sized urban hotels, reference data for planning were found in regards to spatial composition ratio of the public sector. Third, as a result of analyzing spatial elements of lobby hall and traffic line of visitors on the lower floors of medium-sized urban hotels in the public sector, there was a substantial difference between hotels of Korea and Japan.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.247-254
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• 2014

The purse of this article is to analyze the effect of CSR(Corporate Social Responsibility) on organizational trust and job-esteem in the Hotel. Based on theoretical backgrounds, 3 hypotheses were derived and a regression model and AMOS was proposed. Analysis results are as follows: first, the higher degree of ethical responsibility and contributional responsibility have on active organizational trust positively. second, the relationship between CSR and job-esteem, only contributional responsibility affected intrinsic value and economic responsibility affected social reputation. third, the relationship between organizational trust and job-esteem, organizational trust had positive influence on intrinsic value and social reputation. In summary, the contributional responsibility among CSR was the key factors that affected employee's organizational trust and job-esteem directly or indirectly. We could lead employee's positive attitude as active charity and a portion of sale by returning to society. Therefore, Hotel should be improved employee's organizational trust with CSR consistantly and implemented policy that increase job-esteem as well.

• Food Science and Preservation
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• v.17 no.6
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• pp.820-825
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• 2010

We investigated changes in the quality characteristics of soy sauce made using salts from deep ocean water; such salts are more economic to obtain than sun-dried salt. pH level and buffer action both decreased as fermentation proceeded. The content of the pure extract after 120 d of fermentation was 7.5%(w/w), and increased as fermentation proceeded. Total and amino acid nitrogen levels after 120 d of fermentation were 1.4% and 0.75%, respectively (both w/w). Of the free amino acids (179.8-315.7 mg%), glutamic acid was the most abundant, followed by alanine, lysine, and leucine. The glutamic acid/total free amino acid ratio was 21.0-23.2%. The content of essential amino acids was 78.0-142.3 mg%; this level increased as fermentation progressed.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.346-358
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• 2016

Local food reflects the identity and image of a specific region. It is also a core element for determining tourists' experience of a region. The purpose of the present study was to develop a Jeju food tour package using local foods and estimate the economic value of the suggested tour package using Contingent Valuation Method (CVM). Five food tour packages were developed by researchers. In order to modify and measure the value of each package, an expert panel survey was conducted, and 'package 5' was selected as a food tour scenario for the tourist survey. A survey was conducted on 295 domestic tourists who visited Jeju within the past 10 years in order to evaluate the economic value and feasibility of the Jeju food tour package. A total fo 72.9% of respondents answered that they were willing to pay for the Jeju local food tour, and the willingness to pay (WTP) range was between ￦45,000 and ￦105,000. The primary factors correlated with WTP was food expenses, followed by leisure experience expenses, interest in local foods, education level, visit frequency and age. The WTP of the Jeju local food tour was calculated with the significantly affected factors using stepwise regression model. The result of the present study reveal that tourists' WTP increased with higher food expenses, education level, and age group. The average value of food expenses, education level, and age were substituted into the formula derived from the regression analysis, yielding 58,385.752 KRW as the WTP. The expected economic value created by exploiting the Jeju local food tour was shown to be 700 billion KRW per year, calculated by multiplying WTP of the food tour packages by the number of tourists. This study examined the feasibility and plan of the food tour package to increase the economic value of Jeju local food. In the case of the culinary tour program based on Jeju local food launching, the estimated economic effect was great. Therefore, in-depth research to merchandise the Jeju local food tour program is needed.

• The Journal of the Korea Contents Association
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• v.11 no.8
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• pp.388-398
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• 2011

This study analyzes a correlation between organizational commitment, work values, job satisfaction and loyalty of the middle management in hotel enterprises. In other words, this research aims at drawing up theoretical and working-level implication through establishing the competition model of parameters and independent variables, which have an effect on loyalty of the middle management in hotels. Analysis showed that work values of the middle management play not a key role to mediate between organizational commitment and job satisfaction, and that internal values are higher than external values in route analysis of work values. Meanwhile, it was analyzed that the middle management of hotels make a long-service commitment with great satisfaction on the job. But there was no connection between their job satisfaction and loyalty. Consequently, it was confirmed through the analysis of the competition model that they rather attach significance to internal values and specificity of the hotelier than their satisfaction with work because of economic stability, and the loyalty of the middle management responds sensitively to the organizational commitment variables as a permanent job, sense of belonging, self-esteem.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.71-82
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• 2018

The purpose of this study was to investigate relationship between eating out consumption propensity, dessert $caf{\acute{e}}$ satisfaction, psychological well-being, and quality of life. The objective of this study was reached by verifying a hypothesis through empirical analysis. Data collection was conducted from November 10, 2017 to December 10, 2015, and 250 copies of the questionnaires were distributed. Of these, 243 valid copies of the data were used for the analysis except for the questionnaires that did not meet the research purpose. The results of the analysis were as follows. First, only health pursuit type and quick & convenience pursuit type had a significant influence on satisfaction of dessert cafe. On the other hand, economic value pursuit type, eating out enjoyment pursuit type, and atmosphere pursuit type did not significantly affect dessert cafe satisfaction. Second, among the eating out consumption propensity, there were significant influences on psychological well-being in order of atmosphere pursuit type, eating out enjoyment pursuit type, economic value pursuit type. On the other hand, the health pursuit type and the quick & convenience pursuit type did not significantly affect psychological well-being. Third, satisfaction of dessert cafe had a significant effect on psychological well-being. Fourth, psychological well-being has a significant effect on the quality of life compared to dessert cafe satisfaction. The result of this study is supposed to be utilized as an instrumental data for establishing a strategy for differentiating dessert cafe to improve the quality of life through grasping the eating out consumption propensity to increase satisfaction and psychological well-being in dessert cafe.

• The Korean Journal of Food And Nutrition
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• v.28 no.5
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• pp.782-793
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• 2015

The purpose of this study is the examination of stress levels and the eating habits that are affected by stress, and the provision of basic nutritional education data for the improvement of the eating habits of students who have experienced stress-related nutritional problems. Using the BEPSI-K instruments, a questionnaire survey was administered to 327 student subjects (166 male and 161 female) in the areas of Seoul and Gangwon province. The subjects were classified into 3 groups (low-stress, medium-stress and high-stress), and 59 students (18%) belonged the high-stress group. The BMI readings of the Gangwon province students are significantly higher than those of the Seoul students. The survey results show that the lunch frequency and vegetable intake levels are lower in the high-stress group, whereas the intakes of hot spicy food is higher in this group; they also show that Gangwon province students had eating habits that are relatively undesirable compared with the Seoul students. There are significant differences between the Seoul students and Gangwon porvince students regarding residence type, household economic level, types of leisure activities and level of some stresses. The Gangwon province students ate occasionally breakfast, lunch and snacks, but their midnight snack consumption is relatively frequent compared with the Seoul students. The results of the survey indicate that the BEPSI-K score has a negative correlation with the following variables : sleeping time, economic level of household, degrees of satisfaction regarding appearance and academic achievements, lunch frequency and vegetable intakes. Desirable eating habits are essential for the maintenance of a favorable health status and for the stress-management of university students who need to be a healthy members of society in the near future. To facilitate the formation of desirable eating habits among university students, community-based nutritional assistance and appropriate nutritional education programs should be considered necessary.