• Culinary science and hospitality research
• /
• v.16 no.5
• /
• pp.92-102
• /
• 2010

The purpose of this study is to research recognition and preference of university students in Brisbane on Korean food and provide basic data for globalization of Korean food. For analysis methods, frequency analysis and T-test were conducted. The period of the research was from May 3 to June 18, 2010. The study result are summarized as follows: First, they recognize Korean food as delicious, hot and spicy, healthy, using exotic ingredients, having various menu, and using grains and vegetables as main ingredients. For the difference in recognition of Korean food, there were significant differences in the items of: 'Korean food is good for health,' 'There are many fermented Korean foods' and 'Korean food is grains and vegetables oriented.' Second, for preferred taste, sweet taste was the most liked one and bland taste was disliked the most. The most preferred dishes are in the order of bulgogi, bibimbap, kimchi jjigae and gimbap. For expected effects, this study will be helpful for the government and educational institutions related to Korean food and restaurateurs who service Korean restaurants in Australia to establish strategies for globalization and business sales of Korean food.

• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.37-51
• /
• 2016

The purposes of this study were (1) to investigate the important selection attributes of coffee brands and the relative positions of major coffee brands on the positioning map through similarities and preferences of coffee brands that customers perceive and (2) to provide Korean coffee brands with strategic information about how to differentiate themselves from existing competitors in the Chinese market. A total of 268 samples were used for data analysis that comprised frequency analysis, descriptive statistics, ALSCAL, and regression analysis. The results showed that among 8 coffee brand selection attributes the most important was atmosphere, followed by cleanness and sanitary condition, and convenient location and transportation. Friendly service, taste of coffee, price and variety of menu were next and brand was the least important among 8 selection attributes. The results of positioning map showed that Maan Coffee was evaluated the highest iin atmosphere, cleanness and sanitary condition, and convenient location and transportation compared to other coffee brands. Marketing strategies for Korean coffee franchisers (Angel-in-us Coffee and Caffe Bene) were provided for successful repositioning in the Beijing coffee market.

• The Korean Journal of Community Living Science
• /
• v.25 no.1
• /
• pp.65-74
• /
• 2014

The globalization of Korean food has long been an important agenda for both the Korean government and food-related firms, and there have been many trials and errors because of cultural differences in food consumption habits. This study explores Chinese consumers' purchase behaviors toward chicken menus, and for a better understanding of these behaviors, the study considers differences in consumer behavior in between Chinese and Korean consumers around Daejeon, South Korea. The sample included a total of 232 respondents who provided information on their purchase behaviors toward chicken menus. A total of 13 purchasing attributes were compared through a t-test, and according to the results, there were significant differences in 6 attributes: "like the taste" (p<0.001), "as a side dish for drinks" (p<0.001), "to feel good" (p<0.01), "like all chicken dishes" (p<0.05), "for health" (p<0.05), and "low prices" (p<0.05). The results for chicken consumption indicate significant differences in frequency (p<0.05), goals (p<0.01), and expected fair prices (p<0.05). These results suggest that, to make Korean chicken dishes a global Korean menu, future research should focus on consumers' motives for purchasing chicken menus, satisfaction, and characteristics. The generalizability of the results may be limited because the survey was conducted by considering only those students in the Daejeon area. Future research should include a wider range of consumers in both Korea and China for better strategic plans for food-related firms.

• Journal of the Korean Dietetic Association
• /
• v.23 no.3
• /
• pp.285-299
• /
• 2017

This study was conducted to compare the perception and fast food usage patterns of adults classified by age in Busan. The survey was conducted from April 15 to June 15, 2017 by questionnaires and the data were analyzed using SPSS 24.0 Overall, 74.1%, 58.1%, 40.7%, 20.3%, 29.7% and 17.9% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s, respectively, consumed fast foods more than once a week. Additionally, 66.0%, 52.5%, 25.7%, 16.0%, 22.9% and 11.7% of individuals in their 20s, 30s, 40s, 50s, 60s, and 70s, respectively, preferred fast foods. There was a significant difference in the basis for choosing menu among the groups, with 'preference' and 'price' being most important to those in their 20s and 30s, on the other hand 'preference' and 'companion' being most important to members of other age groups. As their age increased, individuals spent less money on fast food. Overall, 81.5%, 59.9%, 50.0%, 40.1%, 46.3%, and 28.4% of individuals in their 20s, 30s, 40s, 50s, 60s and 70s thought that fast food was a suitable substitute for a meal. Age affected the substitutability of fast food for a meal (P<0.001). Additionally, the ratio of individuals in their 20s and 30s that skipped breakfast was higher than in other age groups. In addition, age showed a significant positive correlation with obesity and dietary attitude, whereas it showed a negative correlation with nutrition knowledge, use frequency, perception degree and preference. Nutrition knowledge and dietary attitude showed no relationship with preference. These results imply that a nutrition education program should be developed and conducted to induce subjects to manage their dietary habit and develop healthier dietary patterns.

• Journal of the Korean Dietetic Association
• /
• v.18 no.2
• /
• pp.155-169
• /
• 2012

The purpose of this study was to explore the relationship between student's foodservice satisfaction and foodservice employee's job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with 'variety of menu' (3.78) and 'food taste' (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except 'sanitary utensil', as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with 'relationship with a dietitian' (P<0.05), whereas employees with a low level of education exhibited higher 'respect and reflection of his/her opinion on the duty' (P<0.01) and 'current duties' (P<0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including 'cooperation with co-workers' (P<0.01), 'relationship with a dietitian' (P<0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.

• Proceedings of the IEEK Conference
• /
• 2002.07a
• /
• pp.690-693
• /
• 2002

According to the growth of communication biz, embedded market rapidly developing in domestic and overseas. Embedded system can be used in various way such as wire and wireless communication equipment or information products. There are lots of developing performance applying speech recognition to embedded system, for instance, PDA, PCS, CDMA-2000 or IMT-2000. This study implement minimum memory of speech recognition engine and DB for apply real time embedded system. The implement measure of speech recognition equipment to fit on embedded system is like following. At first, DC element is removed from Input voice and then a compensation of high frequency was achieved by pre-emphasis with coefficients value, 0.97 and constitute division data as same size as 256 sample by lapped shift method. Through by Levinson - Durbin Algorithm, these data can get linear predictive coefficient and again, using Cepstrum - Transformer attain feature vectors. During HMM training, We used Baum-Welch reestimation Algorithm for each words training and can get the recognition result from executed likelihood method on each words. The used speech data is using 40 speech command data and 10 digits extracted form each 15 of male and female speaker spoken menu control command of Embedded system. Since, in many times, ARM CPU is adopted in embedded system, it's peformed porting the speech recognition engine on ARM core evaluation board. And do the recognition test with select set 1 and set 3 parameter that has good recognition rate on commander and no digit after the several tests using by 5 proposal recognition parameter sets. The recognition engine of recognition rate shows 95%, speech commander recognizer shows 96% and digits recognizer shows 94%.

• 한국HCI학회:학술대회논문집
• /
• 2008.02b
• /
• pp.460-464
• /
• 2008

To improve and optimize user interfaces of the system, the accurate understanding of users' behavior is an essential prerequisite. Direct questions depend on user' s ambiguous memory and usability tests depend on the researchers' intention instead of users'. Furthermore, they do not provide with natural context of use. In this paper we described the work which examined users' behavior through log analysis in their own environment. 50 users were recruited by consumer segmentation and they were downloaded logging-software in their mobile phone. After two weeks, logged data were gathered and analyzed. The complementary methods such as a user diary and an interview were conducted. The result of the analysis showed the frequency of menu and key access, used time, data storage and several usage patterns. Also, it was found that users could be segmented into new groups by their usage patterns. The improvement of the mobile phone user interface was proposed based on the result of this study.

• The Journal of the Convergence on Culture Technology
• /
• v.3 no.2
• /
• pp.1-13
• /
• 2017

This article examines the types of Eumchungru as recorded in 16 royal palace studies of the Joseon dynasty (1392-1909). The types of Eumchungru during the Joseon dynasty appeared Hwachae(花菜), Sujunggwa(水正果), Isug(梨熟), Sumyeon(水麵), Sangseolgo(霜雪膏), Gareun-sujeonggwa(假蓮水正果), Hwamyeon (花麵), Cheongmyeon(淸麵), Semyeon(細麵), Saeng-isug(生梨熟), Osaeg-sudan(五色水團), Sudan(水團), Maeg-sudan(麥水團), Bogbunjago(覆盆子膏), Milsu(蜜水). The frequency of the Eumchungru types during the Joseon dynasty in order were; Hwachae(花菜) 26.4%, Sujunggwa(水正果) 20.7%, Isug(梨熟) 17%, Sumyeon(水麵) Sangseolgo(霜雪膏) each 5.6%, Gareun-sujeonggwa(假蓮水正果) Hwamyeon(花麵) Cheongmyeon(淸麵) each 3.8%, Semyeon(細麵) Saeng-isug(生梨熟) Osaeg-sudan(五色水團) Sudan(水團) Maeg-sudan(麥水團) Bogbunjago(覆盆子膏) Milsu(蜜水) each 1.9%. Through this study, through new lighting and menu development for hwachae used as a basis for hope to contribute to the globalization of Korean food.

• The Journal of the Convergence on Culture Technology
• /
• v.1 no.4
• /
• pp.1-11
• /
• 2015

This article examines the types of Sujeonggwa as recorded in 15 royal palace studies of the Joseon dynasty (1392-1909). The types of Sujeonggwa during the Joseon dynasty appeared Sujeonggwa(水正果), Geunsi-Sujeonggwa, Saengri-Sujeonggwa(生梨水正果), Weigamja-Sujeonggwa(倭柑子水正果), Gareun-Sujeonggwa(假蓮水正果), Yuja-Sujeonggwa(柚子水正果), Jabgwa-Sujeonggwa(雜果水正果), Duchung-Sujeonggwa (杜沖水正果), Yukyeldo-Sujeonggwa(六月桃水正果), Bokbunja-Sujeonggwa(覆盆子水正果), Aengdo-Sujeonggwa(櫻桃水正 果), Sansa-Sujeonggwa(山査水正果. The frequency of the Sujeonggwa types during the Joseon dynasty in order were; Geunsi-Sujeonggwa(20%), Saengri-Sujeonggwa(生梨水正果)r(15%), Sujeonggwa(水正果)(10%), Weigamja-Sujeonggwa(倭柑子水正果)(10%), Gareun-Sujeonggwa(假蓮水正果)(10%). The other Sujeonggwa each(5%). Through this study, through new lighting and menu development for Sujeonggwa used as a basis for hope to contribute to the globalization of Korean food.

• The Journal of the Convergence on Culture Technology
• /
• v.8 no.4
• /
• pp.375-380
• /
• 2022

The purpose of this study is to find out consumers' perception and meaning of convenience store convenience food by using big data. For this study, NNAVER and Daum analyzed news, intellectuals, blogs, cafes, intellectuals(tips), and web documents, and used 'convenience store convenience food' as keywords for data search. The data analysis period was selected as 3 years from January 1, 2019 to December 31, 2021. For data collection and analysis, frequency and matrix data were extracted using TEXTOM, and network analysis and visualization analysis were conducted using the NetDraw function of the UCINET 6 program. As a result, convenience store convenience foods were clustered into health, diversity, convenience, and economy according to consumers' selection attributes. It is expected to be the basis for the development of a new convenience menu that pursues convenience and convenience based on consumers' meaning of convenience store convenience foods such as appropriate prices, discount coupons, and events.