• Korean journal of food and cookery science
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• v.23 no.6
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• pp.930-939
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• 2007

The purpose of this study was to suggest ways for practical food coordination, by examining restaurant-visitor' expectation factors for food coordination in restaurants. Statistical analyses were carried out based on the statistical data collected via survey from the restaurant. visitors. For the data analysis, factor analysis, reliability analysis, frequency analysis, t-test, and ANOVA were applied, using the SAS 9.1(ver.) program. In the results for the general perception of food coordination, the degree of recognition by restaurant visitors for food coordination is not high. However, necessity for food coordination is highly recognized and a 70% of the respondents were positive in their response about an expropriation price. Fitty percent of the respondents indicated a positive response regarding the relationship between the visual effect of the food and a re-visit to the restaurant. Therefore, most restaurant visitors believe food coordination is necessary in restaurants, and expect to pay for it in price.

• Microbiology and Biotechnology Letters
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• v.47 no.2
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• pp.183-194
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• 2019

The consumption of fresh vegetables has been related to recurrent outbreaks of foodborne diseases (FBD) worldwide. Therefore, the development of effective alternative technologies is necessary to improve the safety of these products. This study aimed to isolate and identify epiphytic lactic acid bacteria (LAB) from fresh fruits and leafy vegetables and characterize their antagonistic capacity due to their ability to produce bacteriocins or antibacterial compounds. For this, 92 LAB isolates from fruits and leafy vegetables were screened for antagonistic activity. Two strains with the highest and broadest antagonistic activities were selected for further characterization; one from cantaloupe melon (strain CM175) and one from cilantro leaves (strain C15). The cell-free supernatants (CFS) of CM175 and C15 were found to exhibit antagonistic activity against FBD-causing pathogens. The CM175 and C15 strains were identified as Pediococcus pentosaceus and Lactobacillus graminis, respectively. Notably, the P. pentosaceus CM175 CFS stopped the growth of Salmonella Typhimurium, Salmonella Saintpaul, Staphylococcus aureus, and Listeria monocytogenes, and delayed Escherichia coli O157:H7 growth. Moreover, L. graminis C15 CFS delayed the growth of all indicator pathogens, but did not completely stop it. Organic acids and bacteriocin-like molecules were determined to be possibly exerting the observed antagonistic activity of the identified LAB strains. Thus, application of the antagonistic compounds produced by Pediococcus pentosaceus and Lactobacillus graminis could be a novel and ecological strategy in developing antimicrobial biopreservatives for the food industry and mitigating FBD by reducing the biological contamination in fruit and vegetable orchards, mainly via their potential in controlling both gram-negative and gram-positive pathogenic bacteria.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.221-232
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• 2010

This study is designed to understand the perception and satisfaction of parents on food coordination in kindergarten foodservice to improve the quality of food coordination. It was measured by 5-points Likert. Factors of food coordination, eating habits and food satisfaction were extracted from previous research papers. Validity and reliability analyses were conducted to make verified criterion for these factors. Using Amos 7.0 to graphically verify the structure of the overall model, and the results are as follows. First, food coordination factors such as food, tableware, and interior decoration have positive effects on children's eating habits. In other words, food coordination influences favorably on children's eating habits. Second, eating habit is another positive factor in food satisfaction. This means having proper eating habit contributes to food satisfaction in general. Third, while tableware and decoration indirectly influence food satisfaction by enhancing eating habits, food itself more directly affects food satisfaction.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.218-236
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• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• Korean Institute of Interior Design Journal
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• v.19 no.5
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• pp.140-147
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• 2010

The objectives of this study are, first to define the concept of restaurant total coordination and establish its components as a design strategy for planning and managing all elements comprising a restaurant, and second, to survey the total coordination of Japanese restaurants in foreign countries and examine how traditionality, which is an element for globalizing Japanese restaurants, is expressed. This study was conducted through literature review for defining the concept of restaurant total coordination and extracting its components and a field survey for analyzing the current state of restaurant total coordination and traditionality expression methods. The results of this study are as follows. First, Japanese restaurants categorized into Type A with relatively high traditionality expression(3.3 or higher) were 25% of the surveyed restaurants. These restaurants showed the traditional characteristics of Japanese style as they are without contemporary adaptation for all components of restaurant. Second, 41.7% of the restaurants were categorized into Type B with traditionality expression between 1.7 and 3.3. They were mostly popular casual restaurants at which people can enjoy Japanese food comfortably. In visual and spatial design elements, traditional and contemporary styles appeared in the equal percentage, and decoration, table setting and food design were styled according to Japanese traditions. Third, 4 cases(33.3%) were categorized into Type C with traditionality expression below 1.7. Because they were fine dining restaurants that sold high priced dishes, formality and consistency were also high. Through all design elements including visual, spatial, table setting and food design elements, elegant and simple contemporary images were dominant. The results of this study will be used as basic materials to establish the concept of total coordination that views the visual, spatial, table setting and food design elements comprising a restaurant, which were approached separately in previous studies on restaurants, together from the viewpoint of integrative deigns, and to make design strategies for globalizing Korean restaurants based on Japanese restaurant cases.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.307-313
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• 2012

The purpose of this study is to provide basic information on exporter's coordination methods from the attitude of agro-food exporters. The implications are; Firstly, most of exporters believe that the agro-food export raises farmer's competitiveness rather than it does the farmhouse's income increase. Secondly, The stabilization of the farm-gain income by exporting agricultural products are most important in order to reinforce the cohesion between farmers and exporters. Thirdly, the exporters intend to participate in establishing and operating a large-scale producers' organization and marketing company under export polices. So, it is necessary that the government drive to coordinate the exporters and producers.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.261-272
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• 2005

The color and its coordination should intensify the customer's memory and awareness in a brand website, through the consistent communication strategy by which a variety of brand identification in the offline could be expressed efficiently. We evaluated top 5 brand-valuable family restaurants in this study, how they made the best use of the website as a new communication channel, and how they constructed the brand identification by the coloring of a website. We found out that they employed colors with a dynamic and lilting feelings matching the concept of a family restaurant. In addition, A color scheme was well designed for the specific character of a brand, though web-safe colors were seldom employed. This report can be a guide to a corporation for the color and its coordination in the website, when existing brand images need to be intensified and enhanced, or when a new brand image need to be constructed.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2004.10a
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• pp.41-51
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• 2004

• Culinary science and hospitality research
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• v.17 no.4
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• pp.88-103
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• 2011

The goal of this study is to improve food coordination, which is one of the factors of menu quality, by surveying satisfaction of students who visit a university cafeteria. Using Amos 7.0 to graphically verify the structure of the overall model, these following results were obtained. First, satisfaction with Interior facilities was positively enhanced by food shapes, food colors, tableware sizes and tableware colors. The more people liked these factors, the higher their satisfaction was. Second, satisfaction with Interior decoration was judged by such factors as food sizes, food colors and tableware colors. Third, satisfaction with Interior lightings was affirmatively affected by the colors of food and tableware. Fourth, Interior facilities, decoration and lightings all have positive influence on satisfaction with food. Higher satisfaction on these factors guarantee higher satisfaction with food. Among the standardized coefficient, Interior decoration(0.460), Interior lighting(0.310), Interior facilities(0.183), Interior decoration appears to be the most important factor for satisfaction with food.

• Journal of the Economic Geographical Society of Korea
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• v.18 no.2
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• pp.206-223
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• 2015

Korea government has established 67 agri-food clusters for 10 years. In recent years, the criticism of this policy has significantly increased due to trials and errors. The purpose of this study is to suggest some policy implications for the focal firm and governance mechanism through the case study of Muan Loess Sweet Potato Cluster. The concept of netchain was used as an analysis framework. Muan Loess Sweet Potato Cluster doesn't operate an integrated production organization and focal firm doesn't exercise its influence as well. The cluster agency, focal firm of Cluster, is important for a Agri-food Cluster to grow continuously. it must have a great influence on organizing networks and an enough capacity for forming coordination mechanism. Also, Local governments must actively be involved in the network formation and coordination and inform the vision and plan for development.