• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.08a
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.56-72
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• 2008

Molecular gastronomy is a science that deconstructs the classic haute cuisine and applies science knowledge and laboratory techniques to create textures and flavors in unusual ways. The term 'Molecular Gastronomy' was introduced in 1988 by French chemist 'Herve This' and Oxford physicist 'Nicholas Kurti'. It has since been adopted by both world culinary establishments and scientists, from 'El Bulli' to 'Harold McGee'. Since most world-top prestigious restaurants and chefs were enthralled by this revolunary culinary movement, molecular gastronomy and molecular cooking have drawn a growing interest of lots of Korean people in the food industry until now. However, Korean foodservice industry is unlikely to be ready to develop this advent-garde culinary movement because molecular gastronomy is still an insufficiently established concept of culinary science and philosophy in Korea. Besides, there are many clumsy abuses of putative and clinically unproven bio-chemical components in kitchens and restaurants in the name of culinary science or culinary arts. Such a careless approach and attitude towards an important exercise like a cooking is highly deplorable. Thus it is still too far early to expect the prospective path of molecular gastronomy in Korea without understanding the core principle of molecular gastronomy and having any cultural support.

• Journal of the Korean Institute of Rural Architecture
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• v.18 no.4
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• pp.9-16
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• 2016

Since 2000, family tour has increased a lot by effect of five-day workweek in South Korea. So, it became much needed road station. however road station's facilities are lacking. Recently, there is a growing emphasis on rural regional activation. So the government is concentrating in rural policy. In Japan case study, Road Station(RS, Michinoeki) make regional activation by Road station service. Rs is rest area for motor driver in rural area. In general, it is construct at rural roads, not a highway. In this paper, we hope to take a lesson from the RS case study. 2015, 2016, in japan, we visited to 7 case study and interviewed to a staff. As a result, In Japan's Rs was offering convenient services to motor driver and raising farmers's profits by selling local produce. The aim of that this paper is to suggest to Korean Type's Rs. There are five results from this paper as follows : First, Japan Rs, it works well to improve in regional activation in rural area. Two, Also Rs has to community facilities attached to the culture, welfare, library etc. Three, 5 Korean Type Rs can sort out. There are Community type, Joint tourism type, 6th industrialization type, Urban-Rural Interchange type, Shopping center type. This RS is introduced to Korea hopes to contribute to the regional activation in rural area.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.316-325
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• 2015

The characteristics of Heunmi (brown waxy rice)-ssuck (mugwort)-injeolmi containing different contents of mugwort over a storage period of 2 days were studied. The pH level ranged from 6.4 to 6.5, whereas moisture rate ranged from 34.4 to 51.4% with different amounts of mugwort. Heunmi-ssuck-injeolmi with different amounts of mugwort showed significantly different characteristics in the texture analysis. Hardness, gumminess and chewiness all decreased, whereas adhesiveness, springiness and cohesiveness increased with greater amount of mugwort added. Colorimeter analysis showed that L-, a- and b-values of Heunmi-ssuck-injeolmi were inversely proportional to the amount of mugwort. Scanning electron microscopy (SEM), confirmed that the stoma size of Heunmi-ssuck-injeolmi was directly proportional to the amount of mugwort, whereas the largest stable stoma size was observed with 30% mugwort. In the control group, retrogradation was preceded by expelling water, known as syneresis, whereas Heunmi-ssuck-injeolmi showed less retrogradation with a higher moisture rate. It is expected that mugwort containing cellulose discourages the retrogradation process. In conclusion, 30% mugwort showed the least retrogradation and was the most preferred in terms of taste with stable stoma over the storage period at $25^{\circ}C$. Therefore, it is appropriate for the manufacture and commercialization of Heunmi-ssuck-injeolmi.

• The Korean Journal of Community Living Science
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• v.20 no.4
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• pp.469-479
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• 2009

New rural village development programs have been implemented, and rural village land use is expanded to encompass green-tourism, citizen and silver domicile space because of the internal and the external changes in the agricultural environment. This study was conducted to propose the evaluation index for retiree rural village development project issued by Ministry for Food, Agriculture, Forestry and Fisheries. The evaluation index was consisted of four categories (population, economic, environment, and living), which were consisted of 35 variables. The relative weight for 35 variables was calculated based on the questionnaire survey from the experts and AHP (Analytical Hierarchy Process). Growth rate of population in population criteria, job creation by exterior inflow in economics criteria, improvement of exchange between urban and rural in life criteria, and the flood outbreak in environment criteria were the most important contents of 35 variables. These results are consistent with the objectives of retiree rural village development project, and indicate the need of prevention the negative sides by implementation of the project.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.42-56
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• 2011

This study aimed to investigate the influence of physical environments on menu quality and service delivery in the coffee shop settings and to explore the impact of physical environments on overall customer satisfaction. Using a self-administered questionnaire survey, 376 respondents who have ever visited a coffee shop in Seoul and Kyunggido were used for this study. The results showed that physical environments had a positive influence on other service environments. In addition, physical environments enhanced the customer satisfaction with the coffee shop. The findings suggest that every physical environmental element at the coffee shop environments should be managed appropriately so that coffee shop customers have satisfactory experiences.

• Journal of Community Nutrition
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• v.8 no.3
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• pp.127-133
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• 2006

This study attempted to investigate and compare the level of needs and expected benefits of information technology(IT) applications in restaurant operation from managerial and employee levels. Self-competence levels, education and training needs, and the company IT application levels were evaluated. The respondents for the study were the staff of full-service, mid-scale restaurants owned by a firm. Among the respondents, 17.6% were in managerial level(managers) and 82.4% were in employee level(employees). The results of this study indicated that compared to employees, managers perceived more in-depth that IT is beneficial and is needed in restaurant operation. Both groups rated IT as very much needed and beneficial to restaurant operation. However, managers rated their own technological competence significantly higher than the employees did. Both groups expressed the desire for IT training and education although the managers' needs were stronger than the other group. The company's IT application level was assessed by the managers and employees at a slightly higher than average score on a 5-point scale, showing no difference between the groups. The study findings show that the respondents perceived the IT needs and benefits than the present IT application level of restaurants, which suggests more IT applications be adopted to the restaurant operations.

• International Journal of Computer Science & Network Security
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• v.21 no.5
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• pp.31-34
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• 2021

The article considers the possibilities of increasing the accuracy of estimates of the parameters of the trajectory of the target with the provision of a given probability of stable support of the air object, in particular, during its maneuver. The aim of the work is to develop a filtration algorithm that provides a given probability of stable tracking of the air object by determining the regular components of filtration errors, in particular, when maneuvering the air object, and their compensation with appropriate correction of filter parameters and estimates of air object trajectory parameters.

• International Journal of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.206-211
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• 2022

As the level of consumption is improved and cultural life is pursued, the consumer's consciousness structure is rapidly changing, and the demand for product selection level, variety, and quality is becoming more diverse. The restaurant economy is falling due to the prolonged COVID-19, the economic recession, income decline, and changes in population structure and lifestyle, but the Meal- kit market is growing rapidly. This study aims to identify the consumer perception of Meal-kit, which is rapidly growing as an alternative to existing meals in the fields of dining out, food, and distribution due to the development of technology and social environment using big data. As a result of the analysis, the keywords with the highest frequency of appearance were in the order of Meal-kit, Cooking, Product, Launching, and Market and were divided into 8 groups through the CONCOR analysis. We want to identify consumer trends related to the key keywords of Meal-kit, present effective data related to Meal-kit demand for Meal-kit specialized companies, and provide implications for establishing marketing strategies for differentiated competitive advantage.

• Asian Journal of Business Environment
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• v.12 no.3
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• pp.31-39
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• 2022

Purpose: This research aims to analyze the quality and characteristics of foreign tourists to Indonesia. Research design, data and methodology: The indicator used to see the quality of foreign tourists is their expenditure while in Indonesia. The data used is secondary data and the statistical analysis used is panel data regression to see the effect of Economic Distance, GDP per capita, Average Length of Stay and Exchange Rate on the quality of Foreign Tourists from 2010 to 2019. Results: Foreign tourists to Indonesia are dominated by young tourists, male and stay about 8.87 days. Their expenditure is relatively low, mostly spent on accommodation, food and beverage. The variables of average length of stay, exchange rate, economic distance, and GDP per capita have a significant and positive effect on the quality of foreign tourists to Indonesia. Conclusions: The number of foreign tourists visiting Indonesia in 2010-2019 tends to increase where the majority of tourists come from countries that are geographically close to Indonesia, young tourists, and male. The quality of tourists in terms of spending is still relatively low. The characteristics of foreign tourists and economic indicators used in the study have a positive effect on improving the quality of tourists.