• Culinary science and hospitality research
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• v.18 no.5
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• pp.45-62
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• 2012

The purpose of this study is to secure the basic data for the physical environment of an eco-friendly restaurant by surveying and analyzing customer perceptions of the servicescape of an eco-friendly restaurant and to verify the organic causation of the servicescape of an eco-friendly restaurant and customer perceived value, attitude and behavior intention. The samples for empirical analysis were selected from the customers over 20 years who lives in Seoul and Kyung-gi suburbs have experienced visiting eco-friendly restaurant or green restaurant more than once a month. Total 300 copies of questionnaire were distributed for the survey from the second day to the fifteenth day of April for 14 days, and total 264 (88.0%) copies of survey questionnaire except for some questionnaires that had much strong lean tendency or the missing value was discovered. The research results are as follows; when a customer recognizes an eco-friendly restaurant favorably, he or she considers that servicescape plays an important role in deciding perceived value through tangible and intangible perceived values. Since, customer perceived value has a positive effect on attitude and behavior intention, the customer considers as affected on his/her behavior intention when satisfied with the eco-friendly restaurant, which is considered that positive customer attitude will have an effect on behavior intention. Thus, it is considered based on this in-depth analysis result that maintaining and providing servicescape of high standard in the manager's perspective will have a direct effect on ensuring tangible outcomes.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.79-93
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• 2009

This study was conducted to suggest a way to increase profitability by figuring out the factors that affect the satisfaction and revisit intention of customers who visit a theme park, studying the property and correlation of service quality. The purpose of this study was to figure out the relation between the service quality of foods and beverages and its influence on the satisfaction of the customers who visited the theme park. As service quality and price of foods and beverages which occupy 20% of the whole sales of the theme park are related with each other, they positively affect the satisfaction of visitors of the theme park and their revisit intention. It means it is necessary to improve the service quality of foods and beverages and to set the reasonable price based on quality in order to raise the rate of the customers' revisit through increase in profits and customer satisfaction. One of the most important quality factors to improve service quality is service attitude of employees who help customers. It requires to take action to improve employers' morals and service mind via education and training. Thus, it is possible to raise customer satisfaction and revisit intention by improving service quality.

• Journal of Digital Convergence
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• v.18 no.7
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• pp.397-403
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• 2020

This study was carried out to investigate the free amino acid and derivatives and phenolic acid and flavonoid compositions and contents of hot water and 95% ethanol extracts of Imperata cylindrica Beauvois var. koenigii root. The purpose of this study is to obtain basic data and to confirm their applicability as functional cosmetic and functional food ingredients on extracts. 15 kinds and 9 kinds of free amino acids were detected in both extracts, respectively. 5 kinds and 4 kinds of protein free-amino acid derivatives were detected in both extracts, respectively. Total phenol contents were 116.50 ± 0.06 and 140.10 ± 0.04 mg% in both extracts, respectively. The total flavonoid contents were 31.80 ± 0.03 and 43.90 ± 0.05 mg% in both extracts, respectively. 5 kinds and 6 kinds of phenolic acids were detected in both extracts, respectively. In the case of flavonoid analysis, no flavonoid compound was detected in the hot water extract while taxifolin was identified in the 95% ethanol extract. Based on the above results, the hot water and 95% ethanol extracts of I. cylindrica Beauvois var. koenigii root are rich in free amino acids, amino acid derivatives, phenolic acids and flavonoids which confirm their potential for applications in cosmeceuticals, nutricosmetics formulations and functional foods.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.42-57
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• 2015

When a customer chooses a coffee shop, different factors can influence his/her purchase. These factors can include tangible as well as intangible elements such as the coffee shop's atmosphere, layout, and interior. Thus, many coffee brands strive to serve not only a diverse menu, but also a unique quality of environment. This study aimed to investigate the influence of physical environment on customer satisfaction and loyalty in the coffee shop and evaluate the influential power of the physical environment factors using hierarchical regression analysis. Data was collected from customers of coffee shops in Texas, the U.S. The study found that the coffee shops' physical environment influenced the customer's satisfaction and loyalty. Particularly, the coffee shop's physical environment including ambient and interior design greatly influenced the customers' satisfaction. However, a broad range of physical environment factors such as temperature, aroma, lighting, color, and interior furnishings should be provided to increase the customer loyalty. The results may have a broader application to provide effective managerial and marketing information to Korean coffee entrepreneur brand in the U.S. and beyond.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.72-87
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• 2015

The purpose of this study is to investigate how environmental attitudes of top managers of hotel business affect on environmental commitment of hotel employees and identify of the mediator effects of line supervisor and peer group during implementing green management process using Sobel z test. Data analysis is conducted by SPSS 18.0. The findings and implications can be summarized as follows. First, environmental attitudes of top managers has significantly positive effect on environmental attitude of line supervisors and peer group. Second, environmental attitude of line supervisors and peer group, in turns, has significantly positive effect on value or normative commitment on green management of hotel employments. Third, there is positive mediating effect of environmental attitude of line supervisors and peer group between environmental attitudes of top managers and value or normative commitment of hotel employees. Hence we can conclude that implementing of green management intention of top managers to hotel employs in work place needs strong support of line supervisors and peer group.

• Proceedings of the Korea Water Resources Association Conference
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• 2019.05a
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• pp.176-176
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• 2019

Thailand had issued a national strategic development master plan with issues related to water resources and water security in the entire water management. Water resources are an important factor of living and development of the country's socio-economy to be stable, prosperous and sustainable. Therefore, water management in both multidimensional and multi-sectoral systems is important and will supports socio-economic and environmental development. The direction of national development in accordance with the national strategic framework for 20 years that requires the country to level up security level in terms of water, energy and food. To response to the proposed goals, there is a subplan to increase water productivity of the entire water system for economical development use by evaluating use value and to create more value added from water use to meet international standard level. This study aims to evaluate the water productivity of Thailand in each basin and all sectors such as agricultural sector, service and industrial sectors by using the water use data from water account analysis and GDP data from NESDB during the past 10 years (1996-2015). The comparison of water productivity with other countries will also be conducted and in addition, the measures to improve water productivity in next 20 years will be explored to response to the National Strategic Master Plan goals. Water productivity is defined as output per unit of water depleted. The simplest way to compare water productivity across different enterprises is in monetary terms. World Bank presents water productivity as an indication of the efficiency by which each country uses its water resources. There are two data sets used for water productivity analyses, i.e., the first is water use data at end users and the second is Gross Domestic Product. The water use at end users are estimated by water account method based on the System of Environmental-Economic Accounting for Water (SEEA-Water) concept of United Nations. The water account shows the analyses of the water balance between the use and supply of each water resource in physical terms. The water supply and use linkage in the water account analyses separated into each phases, i.e., water sources, water managers, water service providers, water user at end user under water regulators of all kinds of water use activities such as household, industrial, agricultural, tourism, hydropower, and ecological conservation uses. The Gross Domestic Product (GDP), a well- known measuring method of the national economic growth is not actually a comprehensive approach to describe all aspects of national economic status, since GDP does not take into account the costs of the negative impacts to natural resources that result from the overexploitation of development projects, however, at present, integrating the environment with the economy of a country to measure its economic growth with GDP is acceptable worldwide. The study results will show the water use at each basin, use types at end users, water productivity in each sector from 1996-2015 compared with other countries, Besides the productivity improvement measures will be explored and proposed for the National Strategic Master Plan.

• Journal of the Korea Institute of Construction Safety
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• v.3 no.1
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• pp.1-8
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• 2020

Various support is provided for the increase in the number of private lodging users in farming and fishing villages and related government policies. However, the bed-and-breakfast accommodation in rural areas lack safety standards or safety indicators for the service pension Gangneung, carbon monoxide leak accident in December 2018, 2020 East Sea in January, Pension. Large gas explosion, accident and is threatening the security of their citizens. Unlike lodging facilities, private lodging in farming and fishing villages is allowed to operate with certain requirements such as fire extinguishers and fire alarms. The purpose of this study is to present safety standards and safety indicators for lodging facilities in farming and fishing villages, which are necessary for the operation management and inspection of local governments and the government related to lodging in farming and fishing villages. Through the study, safety management areas of private lodging in farming and fishing villages were divided into facility safety, fire safety, food safety and living safety, and detailed inspection indicators were presented. There is an academic implication that research on safety management of lodging facilities has been expanded through safety research in areas related to private lodging in farming and fishing villages. It has practical implications in that it provides management standards and indicators that can be used for safety management of private lodging in farming and fishing villages. The limitations of this study are that more studies on private lodging in farming and fishing villages are expected to be conducted through the results of this study, and the lack of research on accommodation safety has prevented more detailed indicators from being derived.

• The Korean Journal of Franchise Management
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• v.13 no.2
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• pp.53-66
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• 2022

Purpose: How to build the attitude on brand is very important, because it affects the positive word of mouth and revisit intention. Brand attachment, brand name, and image congruence play important role on consumer behavior in terms of reinforcing consumers' perception of food service companies and differentiating them from competing brands. Following the planned behavior theory, this paper examines the effect of linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector. Research design, data, and methodology: This paper examines the structural relationship among brand attachment, brand name, image congruence, brand attitude, WOM, and revisit intention. In order to test the purposes of this study, research model and hypotheses were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All constructs were measured by multiple items tested and developed in the previous research. The study is based on the quantitative method and considered 519 questionnaires fulfilled by customers of restaurants. The data were explored employing the partial least square-structural equation modelling (PLS-SEM). Frequency analysis was conducted to identify the general characteristics of the survey subjects. To measure the reliability and validity of the measurement tools, confirmatory factor analysis was conducted. Structural model analysis was conducted to verify the research model. Result: The findings demonstrate that brand attachment and brand name had positive effects on attitude while image congruence did not have. Also, attitude had positive effect on WOM and revisit intention. Conclusions: This study expands the literature about WOM and revisit intentions. This study expands prior research in a similar field to which the theory of planned behavior (TPB) is applied, and reveals that brand attachment, brand name, and brand image congruence play an important role in developing brand attitude that affect revisit intention and WOM. And provide guidelines on how to enhance competitiveness in the restaurant sector based on understanding of linking brand attitude to customer loyalty and repeat business. By putting into practice these suggestions in the restaurant industry, brands can easily build up their attitude and boost a positive WOM and the intention to revisit.

• The Korean Journal of Franchise Management
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• v.13 no.3
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• pp.1-15
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• 2022

Purpose: In the restaurant sector, it has been known that consumers' positive perception of brands influences their positive WOM intention, and information sources play an important role in increasing credibility by enhancing consumer awareness and developing differentiated brands. This study examines the effects of information sources (e.g., advertisement, WOM, SNS) on trust (cognitive and affective) and, WOM and eWOM intention in the restaurant context. In the model, cognitive and affective trust play mediating roles in the relationships between information sources (e.g., advertisement, WOM, SNS) WOM and eWOM intention. Research design, data, and methodology: Research models and hypotheses were developed according to the research direction. The survey questionnaire items were developed and used appropriately according to the contents of this paper based on prior studies. All constructs were measured with multiple items developed and validated in prior studies. A total of 502 responses were collected from an online survey. The research model was evaluated using SmartPLS 4.0. Frequency analysis was performed to understand the demographic characteristics of the survey respondents. The reliability, convergent validity, and discriminant validity were assessed using measurement model analysis. The proposed model was verified using the structural equation model. Results: Advertisement, WOM, and SNS information sources all had a positive effect on affective trust, whereas only WOM had a significant effect on cognitive trust. In addition, affective trust had a positive effect on cognitive trust and eWOM intention but did not affect WOM intention. Finally, cognitive trust was found to have a positive effect on both WOM intention and eWOM intention. Conclusions: This study redefines the concept of where restaurant service companies should focus when providing consumers with information about their products and services. As a result, the conceptual framework of positive word of mouth intention to increase new customer visits to the restaurant brand has been expanded. In addition, this study not only presents an information source management strategy for restaurant brands, but also presents practical implications for resource allocation guidelines for customer management in the restaurant sector.

• Journal of Korea Entertainment Industry Association
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• v.13 no.3
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• pp.27-41
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• 2019

The study tested the old wines of Château Latour 1953 and tried to analyze the differences from the old wines. Even if not the great vintage, the quality change of old wine gives a new flavor, so it requires analysis results from empirical concepts, decanting, and testing. Based on the analysis results, the government wanted to re-evaluate the old wine and give consumers joy and implications for the wine. The wine to be studied is Château Latour 1953 and is an old wine from the French province of Pauillac. Wine blending is known to be 75% of cabernet sauvignon, 20% of melot, 4% of cabernet franc and 1% of petit verdot. The alcohol level is 13% and the test date is July 2-7, 2018(decanting period 5.4 days/15:00 p.m. on July 7). The testing site was a wine cafe in Daegu City, and the tester consisted of one FICB Korean grand commander and one KOV Finland commander and selected Japchae of Korean food as a mariage. The ullage of Chateau Latour 1953 was 3.0cm and was set up for one month for testing. Decanting time was applied to the calculation formula 2018(current year)-1953(vintage year)/12=5.4 days, which was investigated in this study. Aroma smelled of cork, old grapes, tobacco, leaves and leather, the bouquet was identified in five stages, and the testing was analyzed in seven stages.