• The Journal of the Convergence on Culture Technology
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• 제8권6호
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• pp.843-848
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• 2022

A chatbot is a responsive chatting program that can communicate with people through text or voice. 'Siri' and 'Bixby' installed in smartphones are also representative artificial intelligences that use the chatbot system. With the rapid development of chatbots, users in various fields have also begun to pay attention to the food service industry. As machine learning technology developed, it became possible to use more flexible conversations, and it soon expanded to the realm of education. Userㄴs interact through conversations with chatbots, and active interactions stimulate users' desires and at the same time have a positive effect on learning motivation. Recommendation system programs using chatbots not only recommend products according to users' preferences, but also provide various additional information. This study planned a program that combined the chatbot system and tourism service. The chatbot curator will develop into a form of inducing interest and curiosity to users through learning, and then facilitating the desire for tourism. The purpose of this study is to lay the foundation for a chatbot curator based on previous studies.

• Journal of Applied Tourism Food and Beverage Management and Research
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• 제9권
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• pp.243-271
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• 1998

The changes of life-style by improving the standard of living produce the development of food service industry. But, the consequence is that food waste also increase. I think that the problems about the food waste become more critical. There are some reports about counting the amount of remaining foods until now. But, I can not find reports about the calory analysis of the remaining foods. So, I analysis the amounts and calories of the food and remaining food served at the restaurants for the purpose of groping how to reduce the remaining food and conclude as follows. First, the average amount of the food giving to one person is 1007gm(from 300gm to 1367gm), and the average amount of the remaining food is 126gm(from 29gm to 172gm). Second, the average calory of the food giving to one person is 795.5kcal(from 464kcal to 1225kcal), and the average calory of the remaining food is 140.8kcal(from 29kcal to 289kcal). So, we gain 130kcal more than recommending calory to woman. Therefore, we need to studies of developing menu, controlling the amount of supplied food, and improving how to supply. Also we need to study about the using of food bank and publish and use about recycling of food waste.

• Journal of the Korean Society of Food Culture
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• 제27권3호
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• pp.285-293
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• 2012

The purpose of this study was to determine the relationships among food quality, food awareness, customer satisfaction, and revisit intentions of Korean restaurants in Chinese University or College students in the Daegu and Gyeongbuk areas. A questionnaire developed from a literature review included a series of questions about the quality of Korean food, Korean food awareness, customer satisfaction, and revisit intentions. Analysis of the survey data was performed on 234 valid responses. Statistical analyses, including frequencies, factor analysis, reliability analysis and regression, were performed using the SPSS program. The results indicated that food quality perceived by Chinese students had a significant impact on customer satisfaction. On the contrary, food quality according to Korean food awareness by Chinese students did not have a significant impact on customer satisfaction. Further, customer satisfaction had a significant influence on revisit intentions, whereas customer satisfaction according to Korean food awareness did not have a significant effect. In conclusion, food quality is a significant factor in determining the success of the foodservice industry.

• Korean journal of food and cookery science
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• 제25권2호
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• pp.127-133
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• 2009

The aim of this study was to determine the optimum amount of waxy millet flour (WMF) to add to rice flour in the preparation of Sulgidduk (waxy millet rice cakes). According to the results, increasing the level of WMF in the formulation caused the moisture contents of samples to increase ($37.14{\sim}38.81%$). The L-value decreased with increasing additions of WMF whereas the b-value increased and the a-value did not differ by the addition of the flour. According to the mechanical evaluation results, hardness increased with increasing amounts of added WMF. Adhesiveness, cohesiveness, gumminess, and brittleness did not differ significantly and springiness was highest at the 30% level of WMF. From the sensory evaluation results, the 30% WMF samples received the highest overall-acceptability scores. In conclusion, according to its sensory and mechanical qualities, the optimal Sulgidduk formulation consisted of 30% WMF added to rice flour.

• Journal of Applied Tourism Food and Beverage Management and Research
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• 제13권1호
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• pp.81-110
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• 2002

The temporary tax deduction on investment cutting the corporate income tax within 10% of the amount of investment is aimed at stimulating the investment for economic activity. 25 business sectors are applied to this tax law and in tourism, the accommodation registered by tour promotion law and international convention plan business belong to it. I'd like to mention the problem of the temporary tax deduction on investment amount for hotels and suggest better solutions. This tax law is so temporary applied that we shouldn't get tax deduction after June 30, 2002. So, we can't get income tax deduction on the investment out of the available period. And further more this tax law has a rule not real investment but solely new project investment for hotels. There are numbers of difference between real investment and new project investment. The amount of investment is based on an object of acquisition taxation. And also there are numbers of difference between real investment and an object of acquisition taxation. For example, landscape construction is a great part of hotel construction but it's not an object of acquisition taxation. For running hotel business, we also need lots of equipments such as linens utensils for restaurant and decorations for hotel interior. But these are also excluded from this tax law. As you know, these equipments can be regarded as product equipments in manufacture industry. Therefore we should take the specificity of hotel investment into consideration and expand the role of the temporary income tax deduction on investment amount for hotels.

• Journal of the Korean Society of Food Culture
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• 제20권4호
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• pp.438-445
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• 2005

This research examines how various dimensions of physical environments influence patrons' psychological responses(especially emotional responses) in the restaurant service setting, and how these emotional responses, in turn, influence patrons' attitude formation. The result of empirical research indicates that restaurant physical environments have a significant effect patrons' emotional responses, and that these psychological experiences serve as critical mediators in the restaurant physical environments-store attitudes relationship. However, the effects of restaurant physical environments on patrons' psychological responses varied with the dimensions of physical environments. First, the effect of cleanliness on emotional responses was most significant, especially on negative emotion, out of 4 dimension of restaurant physical environment. Second, ambient conditions are the most important predictor on customers' positive emotion, and in turn, positive emotion has the most significant effects on customers' attitude formation of restaurant. Therefore, the result suggests that restaurants should manage(or, improve) their ambient conditions(e.g. background music, scents, ventilation, noise etc.) for efficiently maximizing customers' positive attitude. The implications of this study are discussed, and ideas for future work suggested.

• Journal of Applied Tourism Food and Beverage Management and Research
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• 제12권1호
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• pp.123-132
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• 2001

오늘날 급속히 변화하는 경영환경에 기업인들이 쉽게 적응해 간다는 것이 쉬운 일이 아님을 잘 알려진 사실이지만 그러한 사실을 인정하는 전문인들은 그리 많지 않은 듯 하다. 실제로 기업환경에 영향을 주는 요소들은 점점 복잡해지고 빠른 속도로 변화하고 있어서 호텔관광식음료산업(이하 HRT산업)에 영향을 줄 수 있는 사항들을 검토하고 그것들의 변화를 예측한다는 것은 더욱 더 어려워지고 있다. 하지만, 이러한 노력이 계속되어야만 하는 이유는 변화에 대비하여 다가오는 재앙을 예방하고 적극적으로 기회를 포착하기 위함이며 오늘의 세계를 이해하고 자신감을 확보하여 우리의 활동 영역과 범주를 확장하고 미래를 선택할 수 있게 하기 위함이다. 미래에 대한 분석과 비전 제시는 이 시대의 HRT산업의 리더들이 해야할 최고의 덕목일 것이라 믿는다. 이에 기업에 도움이 될 수 있는 유용한 정보들을 파악하여 미래를 준비하는 경영인들에게 비전을 제시한다는 것은 충분히 가치가 있다고 하겠다. 필자는 이 시대의 HRT산업을 연구하는 학자이며 경영자문가로서 그 동안의 많은 워크샵(Workshop)과 연구결과를 결집하고 현장의 산 경험을 바탕으로 앞으로 10여년 동안 HRT산업에 영향을 줄 수 있는 다섯 가지 주요요소(수요와 공급형태의 변화, 산업 내외적 환경의 안전과 안정, 자산과 자본확보 경쟁, 기술 그것의 경쟁우위방법, 새로운 경영인)들에 대해 제1장에서 정리하였으며 제2장 호텔관광식음료산업의 주요변화예측과 비젼을 핵심만 제시하고자 한다.

• Journal of Applied Tourism Food and Beverage Management and Research
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• 제13권2호
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• pp.207-221
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• 2002

Wolaksan is a national park which has beautiful scenery with exposed rocks. The mountain is 1097 meters high and has 3 tops which are Jungang(the center), Arae(the lower part), Jjokduri. The highest point of the vertical cliff is 150m from the earth and the total circumferences of three tops is about 4km. These tops are easy to break by grains because they are from sedimentary rocks. Wolaksan is a bad mountain because the area is a Mosikjuk rocky area. However, the area around Wolaksan is thicky wooded and has many achievements and it makes good scenery. From top to southeastern, there are vertical cliff, The tops are originally from one but these are divided by partial weathering corrosion. The slide of path to Wolaksan is about 70。. The lower part of the mountain from Shinroksa to top has a gentle slope but there are a steep slope from the middle. Especially, the area has many rocks. The rocks of Wolaksan are almost granitic-gneiss or metamorphic rocks so it often fall down. Because of these fallen rocks, its valleys have great landscapes. The size of rock is less than 60cm. The landscapes of valleys such as Songgye, Dukju, Yonghwa are the main natural tourism resources.

• Journal of the Korean Home Economics Association
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• 제47권7호
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• pp.109-116
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• 2009

This study was conducted to investigate the recognition and uses of Astragalus membranaceus. The survey methodology employed was a questionnaire, which interviewed 272(37.8%) males and 448(62.2%) females from the Seoul and Kyunggido area. The main results are as follows: 40-50 years old like and eat Astragalus membranaceus more frequently than 10-30 years old. The most popular reason provided for the preference of Astragalus membranaceus was good health benefits. People indicating a dislike for Astragalus membranaceus had generally fewer previous experiences of eating this plant. The main purchasing place appears to be traditional markets and supermarkets. Astragalus membranaceus was acknowledged as having the following characteristics ‘excellent nutrition’(3.82), ‘natural food’(3.76), ‘possessing anti-cancer and anti-oxidization characteristics’(3.70) and ‘good for liver function, a depressant and good coelenteron effects’(3.62). However, it was not associated with a ‘cheap price’(3.02) and was regarded as ‘difficult for buy’(3.10). Recognition and eating experience was low for Astragalus membranaceus kimchi and rice bread, bread, sauce and Astragalus membranaceus added health drinks. However opinion of its taste was regarded highly.

• Journal of the Korean Society of Food Culture
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• 제19권5호
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• pp.544-555
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• 2004

The purpose of this study is to highlight the importance of relationship marketing which has been developed as an alternative way of handling marketing in family restaurants. This study focused on the consumers' behavior - mainly their switching behavior and loyalty toward relationship marketing activities exercised by from family restaurants. 269 usable questionnaires were collected from customers patronizing three family style restaurants in Seoul. Several statistical methods were used including descriptive analysis, reliability test, covariance analysis, confirmatory factor analysis, and covariance structural analysis. The result drawn from empirical test proved that relationship marketing activities actually are the significant determinants of relationship quality and thus to the customers' behaviors toward the restaurants they patronize. Managerial implications can be drawn from the result findings that restaurant companies can identify the activities of relationship marketing to continue the long-term relationship with their customers. Also restaurant companies can use the activities of relationship marketing as differentiating strategies, and allocate their resources into the activities of relationship marketing.