• Culinary science and hospitality research
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• v.22 no.4
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• pp.24-36
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• 2016

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.205-218
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• 2009

The purpose of this study was to analyze what effects the service quality of the food and beverage section have on its organization value in the value-oriented hotel business, how the organization value influence work performance, and what causal relationships exist among variable factors such as service quality, organization value, and work performance for helping get the hotel business more profitable through guiding service improvements. For conducting the study, full-time staff working at the restaurants of premium hotels in Seoul participated in the test as samples from January 10th to January 22nd, 2009. The statistical data analyses were completed using the SPSS 12.0 program, and frequency analyses, reliability analysis, factor analysis, multiple regression analysis were conducted. The main results of this study were as follows. First, service quality of the food and beverage section in the hotel business caused positive effects on organization values. Second, it was found that the organization value and service quality also positively influenced work performance. Third, among service quality, organization value, and work performance, service quality had a direct effect on business performance, and organization value played an indirect role to cause effects on work performance through service quality. Accordingly, all of the workers engaging in the hotel business, including board of directors, ordinary managers and staff working at the food and beverage section, are highly required to recognize how keenly important service quality is for the hotel business.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.93-107
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• 2009

The aims of this study concerning tourists travelling in the island of Jeju include: to identify and assess the promotional efforts for traditional Jeju cuisine; and to identify the impacts of those efforts on customers and tourists. The analyses revealed that continuous promotion efforts, along with changes in the cooking methods and the development of new menus, are needed for the items of traditional Jeju cuisine that are relatively unknown to tourists and that fail to satisfy customers. Customers seeking Jeju food reported high satisfaction with such items as grilled meat and fish, steamed meat and fish, and raw fish(hoe), so those cooking methods must also be continually improved. Promotional efforts had impacts on the satisfaction and revisit rates of customers while the recognizability of foods offered had impacts on all areas, including the satisfaction and revisit rates of customers as well as word-of-mouth advertising among them. There needs to be an experience-oriented or educational program that introduces customers to traditional Jeju cuisine. Since customers and tourists gain information on traditional Jeju cuisine from the recommendations and word-of-mouth advertising from the locals they meet on the island, traditional Jeju cuisine should also be advertised to the local residents. The commercial merchandising of Jeju culinary culture and making festivals based on it must, therefore, be preceded by studies on how to increase the locals' awareness of local traditional cuisine.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.105-119
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• 2014

This study aims to examine what influence sanitary education have on sanitary knowledge in terms of frequency, necessity, degree of satisfaction, degree of understanding, and applicability, and what influence sanitary knowledge of cooks has on sanitary management performance, targeting cooks employed by contracted foodservices. For this purpose, we conducted a survey of 31 contracted foodservice companies catering to factories, colleges, hospitals, offices, government offices located in Busan & Gyeongnam region from October 1 to 15, 2012. A total of 320 copies of questionnaire were handed out, and 302 copies (94.3%) were retrieved and 289 ones (90.3%), to the exclusion of 13 wrongly written ones, were used in the final analysis. The analysis result showed that the more necessity of sanitary education cooks perceived; the higher satisfaction with the sanitary education they felt; the higher applicability of the sanitary education, the higher level of sanitary knowledge they got. It was revealed that the degree of satisfaction with the sanitary education had the strongest influence on the improvement of sanitary knowledge compared to the other factors. In addition, It was shown that as the level of sanitary knowledge of cooks improved, their sanitary management performance also got better.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.121-138
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• 2013

The purpose of this study was to examine the structural relationships among the motives on Social Networking Service(SNS) of restaurants customers, attitude toward SNS, and intention to use. Using a quota sampling method, data were collected from 273 residents of the whole country who were in their 10~50s. The PASW Statistics 18.0 and AMOS 17.0 statistical package were used for the analysis. The hypothesized relationships of the model were tested simultaneously using a structural equation model(SEM). The proposed model provided an adequate fit to the data, ${\chi}^2$=287.558(df=155) p<.000, CMIN/df=1.855 GFI=0.905 NFI=0.887, IFI=0.944, TLI=0.931, CFI=0.943, RMSEA=0.056, RMR=0.025. The results showed that recreational motive(${\beta}$=0.238) and functional motive(${\beta}$=0.467) had a positive effect on the attitude toward SNS. Attitude had a positive effect on the intention of using SNS. The results enable the marketers of restaurants to develop SNS marketing strategies that motivate customers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1548-1553
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• 2008

This study was concerning various physiological activities of agar hydrolysates. All agar hydrolysates showed strong antimicrobial activity against Bacillus subtilis and Bacillus cereus. Also, the agar hydrolysates prepared at the temperature of $110^{\circ}C$ or $120^{\circ}C$ showed antimicrobial activity against St. aureus and E. coli. Among the agar hydrolysates, several hydrolysates treated with citrate or malate at $110^{\circ}C$ or $120^{\circ}C$ conditions showed tyrosinase activity inhibition, and their inhibition rates of tyrosinase activity were about 80%. Some tested samples treated with 0.5% organic acid at $100^{\circ}C$ or $110^{\circ}C$ inhibited the growth of cancer cell. Two agar hydrolysates prepared with 0.5% citrate and lactate at $110^{\circ}C$ for $180^{\circ}C$ min had relatively high cancer cell growth inhibition among the tested samples. The agar hydrolysates treated with citrate and lactate at $110^{\circ}C$ for 180 min obtained the main peaks of six and seven from Sephadex G-15 column chromatography. Among the main peaks, the cancer cell growth inhibition of C-3 and L-3 fractions were higher than that of other fractions.

• Nutrition Research and Practice
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• v.10 no.5
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• pp.516-523
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• 2016

BACKGROUND/OBJECTIVES: This study was conducted to examine relationships between dietary habits and intakes of antioxidants and B vitamins and the risk of ischemic stroke, and to compare dietary factors according to the presence of cerebral artery atherosclerosis and stroke subtypes. SUBJECTS/METHODS: A total of 147 patients and 144 control subjects were recruited consecutively in the metropolitan area of Seoul, Korea. Sixty participants each in the case and control groups were included in analyses after 1:1 frequency matching. In addition, 117 acute ischemic stroke patients were classified into subtypes according to the Trial of Org 10172 in Acute Stroke Treatment (TOAST) guidelines. Dietary intake was measured using a semi-quantitative food frequency questionnaire composed of 111 food items and plasma lipid and homocysteine levels were analyzed. RESULTS: When compared with control subjects, stroke patients had unfavorable dietary behaviors and lower intakes of fruits ($73.1{\pm}83.2g$ vs. $230.9{\pm}202.1g$, P < 0.001), vegetables ($221.1{\pm}209.0g$ vs. $561.7{\pm}306.6g$, P < 0.001), and antioxidants, including vitamins C, E, $B_6$, ${\beta}$-carotene, and folate. The intakes of fruits, vegetables, vitamin C, and folate were inversely associated with the risk of ischemic stroke after adjusting for confounding factors. Intakes of vegetables, vitamins C, $B_6$, $B_{12}$, and folate per 1,000 kcal were lower in ischemic stroke with cerebral atherosclerosis than in those without. Overall vitamin $B_{12}$ intake per 1,000 kcal differed according to the TOAST classification (P = 0.004), but no differences among groups existed based on the post-hoc test. CONCLUSIONS: When compared with control subjects, ischemic stroke patients, particularly those with cerebral atherosclerosis, had unfavorable dietary intake, which may have contributed to the development of ischemic stroke. These results indicate that proper dietary recommendations are important for the prevention of ischemic stroke.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.353-358
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• 2020

The new sales method of social commerce in food service market is growing steadily. Over 50 percent of the social commerce market is food service product. Food service companies are using social commerce, which is discount sales, as a marketing tool. There are many food service companies using social commerce as a sales and marketing tool. However, little research has investigated food service customers. Thus, this study suggests how food service customer's purchasing factor affects customer's satisfaction and loyalty of the supplier and business operator. Social commerce's purchasing characteristic factors are selected based on a previous study. Purchasing factor is divided into supplier and business operator side and the impact of the relationships between its subordinate factors (price discount, offering diversity, mutual action, brand intimacy) and customer's satisfaction is analyzed. As a result, price discount and brand intimacy show higher results. Offering diversity and brand intimacy of purchasing factor on business operator side shows a higher impact on the relationship between loyalty and ?? (Ed- 'the relationship between A and B'; what is B?). The study implications are as follows. The food service industry should establish different marketing strategies to apply social commerce and compare with social commerce business operators, because the actual place where customers use food service is food service restaurants and not just social commerce websites.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.264-276
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• 2010

The purpose of this study is to examine the possible use of functionally elevated Gochujang, a Korean traditional fermented sauce, and the result is as follows. The water content of Gochujang became significantly higher as jujube concentrate was added. The more amount of jujube powder, the less water content of Gochujang. And the water content of jujube concentrate added Gochujang was higher than jujube powder added Gochujang. For the chromaticity, lightness and yellowness were increased while redness and salinity were decreased with more jujube added. The viscosity of jujube concentrate was decreased when its amount was increased, and the viscosity of jujube powder was increased when its amount was increased The results of sensory tests figured out GJC30(30% of jujube concentrate added) and GJP15(15% of jujube powder added) showed the highest preference, so those seem like the best additional level for elevating the sensory value and instrumental quality characteristics of Gochujang. This study showed that the possibility of using functionally fortified Gochujang by adding jujube which is nutritious and rich of health ingredients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.262-268
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• 2007

This study was conducted to investigate various physiochemical activities of carrageenan hydrolysates obtained with organic acid treatments. The hydrolysates treated with citrate and malate at $100^{\circ}C,\;110^{\circ}C\;and\;120^{\circ}C$ had antimicrobial activities against Bacillus cereus and Bacillus subtilis. Especially, the hydrolysates with malate at $120^{\circ}C$ for 180 min treatment had the strongest antimicrobial activity to Bacillus subtilis. Regardless of the hydrolysis conditions, inhibition ratios of tyrosinase activity by citrate and malate under $100{\sim}120^{\circ}C$ were over 97%. Especially, the inhibition ratios for tyrosinase activity of the hydrolysates obtained with citrate at $100^{\circ}C$ for 180 min and at $120^{\circ}C$ for 90 min were 99.4% and 98.2%, respectively. Also, the inhibition ratios for tyrosinase activity of the hydrolysates obtained with malate under the same conditions were about 99.5% and 99.3%, respectively. The APTT as anticoagulant activity of carrageenan hydrolysates with 0.3% malate and citrate at $80^{\circ}C$ for 180 min were $2,451{\pm}18(sec)\;and\;1,617{\pm}15(sec)$, respectively.