• Journal of the Korean Institute of Rural Architecture
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• v.4 no.3
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• pp.63-76
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• 2002

The purpose of this research is planning the master plan of a rural village for rural-tourism type. The rural village area is faced on the moment of the change. A rural village only have not the thing, that the facility of the food manufacture. A rural village inhabitants need an environment improvement and income enlargement. And for the citizens need a space facility of a leisure, practical use, rest and experience in rural area. The government executed a project for this purpose. So, Sinchon village, San-chung were selected to an object village in Gyeong-nam. This investigation analyzed this village's planning elements, and established basic directions of village master plan.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.87-97
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• 2016

The purpose of this study was to explore the effects of job attitudes from the professional restaurant service organization on customer orientation. Using a self-administered questionnaire, data was collected from service employees of professional restaurants. Survey was conducted 20 days from October 11, 2015 to October 30, 2015. Total of 200 questionnaire were distributed and 185 samples were collected and used in the data analysis after excluding 15 unfaithfulness answers. SPSS 18.0 statistical program were used to analyze samples. The result indicated significant and positive impacts between job attitude and its sub-factors(i.e., job satisfaction, organizational commitment) on customer orientation.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.78-86
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• 2016

The purpose of current study is to verify a formulated model that explains the influence of informational clues(Nutritional label information and Mass media information) on subjective knowledge, concern, satisfaction, and behavioral intention toward healthy foods in context of full-service restaurants. The results of present study demonstrated that all informational clues have significant influence on both knowledge and concern about health and the significant relationships were confirmed between knowledge, concern, emotional pleasure, and behavioral intention. This study may contribute to develop meaningful marketing strategic for healthy foods in full-service sector, and it can be utilized as a critical study to establish an attractive business strategics to increase revenue as well as satisfy healthy foods consumers in full-service restaurant consumers.

• Culinary science and hospitality research
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• v.23 no.1
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• pp.1-9
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• 2017

The number of vegetarian restaurants in Malaysia has been increasing as people are motivated by various reasons to consume vegetarian foods. In addition, university students contribute to the economy, hence it is important for investors or owners of vegetarian restaurants to understand university students' perceptions on vegetarian restaurants based on their own experiences. This research provided an insight of factors influencing university students, such as family members, religion, trend and health. The objective of this research was to identify the perceptions of university students on vegetarian restaurants. This research used a qualitative approach by conducting a focus group interview with university students as a source of data collection. The six respondents were selected based on the criteria of university students in Malaysia who are consuming vegetarian food. Findings enabled investors and owners of vegetarian restaurants to have an in-depth understanding on the factors influencing university students' perceptions on vegetarian restaurants and take necessary action to accommodate them.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.150-163
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• 2005

If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.134-149
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• 2005

First, generally the more business employ the financial and non financial outcome analysis for evaluation process, the higher the success rate of new product development becomes in the domestic restaurant market. Second, the study shows that the financial outcome tends to be considered more than non financial outcome on deciding success of the new product development. Third, it is indicated that although detailed plans have a large impact on the outcome of new product development, communication between departments within a company is not a considerably important factor for deciding success of the new product. Fourth, 'market environment' has significant influence on deciding adoption level of financial and non financial outcome analysis, organizational resources and culture.

• Journal of the Korean Data and Information Science Society
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• v.17 no.4
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• pp.1119-1127
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• 2006

The purpose of this study is to identify relationship among motivation factor, hygiene factor, and job satisfaction of school meal chefs. The respondents included 155 school meal chefs in the survey. Data was analyzed by confirmatory factor analysis and cause-effect analysis among the constructs. After research model testing, the following results was obtained : hygiene factor was influenced directly and positively by the job satisfaction of school meal chefs. But motivation factor was not influenced directly and positively by the job satisfaction of school meal chefs.

• Korean Journal of Human Ecology
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• v.23 no.5
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• pp.941-955
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• 2014

A price discount is one of the effective marketing means to get business profitability in a short period of time. Recently most of the foodservice enterprises in our country utilize a variety of discount methods such as affiliated cards, point cards, discount coupons, social commerce and/or event discount as their marketing strategy. Therefore, this research aimed to investigate customer satisfaction about discount methods provided by the foodservice industry and explore the moderate effect of the discount methods between customer satisfaction and loyalty. For data collection, both of online and offline questionnaire surveys were carried out, and a total of 871 responses were analyzed. As results, the respondents showed high satisfaction with the discount methods, and the discount methods had a positive moderate effect between customer satisfaction and loyalty.

• Journal of Korean Society of Rural Planning
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• v.20 no.1
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• pp.175-188
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• 2014

This study is to achieve the slow-city planning based on resources in Cheongsong-gun. To this end, the natural landscape and old houses of the village set up potential of the core, and three complementary elements were traditional food and traditional crafts, nature trails. The vision and objectives were established, characterization plan by spacial areas was considered. The actionable items of the project by divisions such as; conservation and utilization of natural resources, old house villages, traditional crafts, traditional foods, landscape composition, social awareness training, to attract visitors, slow-city environmental policy, were proposed. And step-by-step implementation plan was proposed, Division of roles between public authorities and residents of the implementation process was considered.

• Proceedings of the Korea Technology Innovation Society Conference
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• 2006.11b
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• pp.155-166
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• 2006

Application of industry roadmap is to propose the vision on the future through correction and supplement of various environment change(nation competition power uplift, origin technology development, long and short-term vision establishment, R&D investment improvement, co-work increase etc). Now, in Jeju region, Roles of traditional medicine is needed by environmental needs(competition loss of Jeju industry, limitation of tourism industry etc). Thus, the purpose of this study is to contribute to region economy activity by building the TRM of foods field in traditional oriental medicine industry through the analysis of earlier TRM paper and materials.