• Title/Summary/Keyword: green hotel

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Study of the Effect of Nature Based Solutions of Green Hotel on Customers' Pro-environment Behavioral Intentions (친환경 호텔의 자연기반해법과 고객의 친환경 행동의도와의 관계에 대한 연구)

  • Tae Uk KIM;Sun Mi YUN
    • The Korean Journal of Franchise Management
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    • v.14 no.2
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    • pp.49-60
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    • 2023
  • Purpose: NBS (Natural-based Solutions) characteristics as eco-friendly hotels were divided into eco-friendly indoor and outdoor to structurally verify the relationship between customers' perceived eco-friendly value, psychological well-being, customer satisfaction, and pro-environmental behavioral intention. Research design, data and methodology: This survey conducted responses to customers who had experience using eco-friendly hotels for the past two years. SPSS 22.0 and AMOS 22.0 statistical programs were used for the collected questionnaire data. First, frequency analysis and confirmatory factor analysis (CFA) were verified, and structural correlation between variables was verified by covariance matrix structural equation (CB-SEM). Result: First, NBS was found to have a significant positive (+) effect on perceived eco-friendly value and psychological well-being. Second, psychological well-being was found to have a significant positive (+) effect on customer satisfaction and eco-friendly behavioral intention. Finally, Hypothesis 3 was accepted as perceived eco-value showed a significant positive (+) effect on eco-friendly behavioral intention, but Hypothesis 2 was rejected because it did not have a significant effect on customer satisfaction. Conclusions: theoretical and practical implications for the impact of NBS as an eco-friendly hotel on customers' eco-friendly behavior can be provided, as well as basic evidence for establishing efficient management strategies for hotel companies.

Research on Development Plan of Native Local Food in Busan Area - Focused on Dongrae-Pajeon, Pan-fried Green Onion Pancake - (부산 지역 향토 음식의 활성화 방안에 관한 연구 - 동래파전을 중심으로 - )

  • Cho, Yong-Bum;Jung, Jin-Woo;Yoon, Tae-Hwan;Kim, So-Mi;Park, Kyong-Tae;Choi, Hyun-Mi;Kim, Kyoung-Myo
    • Culinary science and hospitality research
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    • v.13 no.4
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    • pp.19-30
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    • 2007
  • The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the flavor, serving patterns, price and cooking method of Dong-rae Pajeon which is a native local food of Pusan area. A questionnaire was answered by 226 citizens who experienced Dong-Lae Phajeon. The study data were analyzed by frequency analysis, t-test, ANOVA, and multiple regression analysis. The findings are summarized as follows: The flavor, presentation, types of oil, and price of Dong-rae Pajeon had influence on the satisfaction of respondents. To globalize Dong-rae Pajeon, 'developing its cooking method', 'decreasing its price', and 'developing its serving patterns' should be considered.

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A Study of Compound Changes in Coffee Beans by Different Roasting Condition

  • Lee, Jae Chul
    • Culinary science and hospitality research
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    • v.22 no.6
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    • pp.114-119
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    • 2016
  • This study aimed to investigate changes in the diverse compound in coffee beans under different roasting conditions. Four different kinds of chemical characteristics (phenolic contents, flavonoid contents, chlorogenic acid, and caffeine) were analyzed. According to the temperature of coffee roasting, this study categorized green bean, extract A ($191^{\circ}C$), B ($202^{\circ}C$), C ($220^{\circ}C$), and D ($233^{\circ}C$). As a result, total phenol compound showed low level of total phenol compound at lower temperatures. Extract A showed significantly higher level of total flavonoid ($111.33{\pm}10.14$), green bean showed $83.67{\pm}2.43$, Extract B $46.11{\pm}2.38$, C and D showed $31.44{\pm}0.12$, $19.22{\pm}0.46$ respectively. Green bean showed higher level of chlorogenic acid ($64.47{\pm}0.51$), Extract A ($39.66{\pm}0.47$), extract B ($12.45{\pm}0.99$), C, D ($3.59{\pm}0.31$, $0.63{\pm}0.12$) respectively. This study also noted that there are significant different in terms of caffeine content. Extract A has higher level of caffeine content ($38.45{\pm}1.70$) significantly, green bean ($27.14{\pm}2.27$), extract B ($18.95{\pm}0.64$), extract C ($17.89{\pm}0.96$). As a conclusion, we revealed that roasting conditions play an important role in the composition of coffee compounds.

Changes of Quality on Green Peas by the Storage (저장기간에 따른 완두콩의 품질 변화)

  • Lim, Hyo-Won
    • Journal of the Korean Society of Food Culture
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    • v.20 no.6
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    • pp.761-766
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    • 2005
  • This study was carried out to identify the change of appearance, chlorophyll and ascorbic acid contents of green peas during storage at $5^{\circ}C,\;20{\circ}C$, and the results were summarized as follows; 1. appearance of green peas with the pod was better than green peas without the pod during storage, and storage power at $5^{\circ}C$ was better than storage $20^{\circ}C$. 2. The chlorophyll contents of green peas with the pod was higher than green peas without the pod during storage at $5^{\circ}C,\;20{\circ}C$. 3. The ascorbic acid contents of green peas were remarkably decreased in storage at $20^{\circ}C$, and its contents of storage 21 days at $5^{\circ}C$ were similar to contents of storage $2{\sim}7$ days at $20^{\circ}C$.

Changes of Chlorophyll and Carotene Contents of Pumpkins with Cooking Method (조리방법에 따른 호박 중의 클로로필과 카로틴 함량 변화)

  • Kim Dong-Seok;Kozukue Nobuyuki;Kim Mi-Hyang
    • Journal of the East Asian Society of Dietary Life
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    • v.14 no.6
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    • pp.618-624
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    • 2004
  • This study was performed to investigate changes of chlorophyll and carotene contents by cooking methods and parts of pumpkin(zucchini, green pumpkin, and sweet pumpkin). The hightest chlorophyll content of 3-parts(peel, cortex, and seed), all of pumpkin was peel part for chlorophyll contents by cooking methods of all kinds of pumpkin. It was the highest when cooked by non-batter frying. Carotene was relativity stable with cooking. But in case of sweet pumpkin, steaming cooking method was reduced carotene contents. β-carotene of zucchini, green pumpkin, and sweet pumpkin was higher than standard contents.

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Tableware Coordination and Garnish Decoration for Restaurant Space Design (레스토랑 식공간 연출에서의 식기와 고명의 색채 조화)

  • Yoo, Kyung-A;Kim, Young-Gook
    • Culinary science and hospitality research
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    • v.15 no.3
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    • pp.29-41
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    • 2009
  • This study analyzed the differences of tableware and garnish decoration in color and material by conducting a content analysis of 1,357 pictures from food-styling magazines and a survey of 84 restaurants in Seoul. The data used for the study were collected from Cookand and Best Home Magazine and the survey results of the restaurants. Results of the study were as follows: First, both food coordinators and upscale restaurants preferred porcelain while low-priced restaurants tended to use plastic as materials. Second, the preferred color of tableware was white as it is believed to represent the image of neatness and purity. Therefore, food coordinators prepared food in magazines for food-styling and upscale restaurants using white porcelain tableware, and low-priced restaurants also did using white plastic tableware. Finally, the preferred color of garnish decoration was green. Most professional food coordinators tended to use red and green colors to emphasize the combination of complement colors, and some expensive restaurants used five garnish decoration colors.

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Perception and Using Behavior by Age of Tofu(Soybean Curd) (두부에 대한 연령별 인식도 및 이용실태)

  • Park, Eo-Jin;Chung, Hyun-Chae;Park, Geum-Soon
    • Journal of the Korean Society of Food Culture
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    • v.22 no.6
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    • pp.696-704
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    • 2007
  • To investigate of the perception and using behavior by age of tofu, 46.3% of male and 53.7% of female about 700 adults in Daegu and kyungbuk area were surveyed. 96.4% of the participants usually preferred the tofu owing to health and 68.4% of them had purchased tofu made of domestic soybean. In addition, the responses to 7 questions about the tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" was totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Most participants relatively knew and had eaten common tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional tofu such as tofu added with omija, surimi, spinach, etc. But they intended to eat functional tofu such as tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

A Study on Recognition and Using behavior for Tofu(Soybean Curd) (두부에 대한 인식 및 이용실태에 관한 연구)

  • Park, Geum-Soon;Park, Eo-Jin;Kim, Soo-Yeun;Chung, Hyun-Chae
    • Journal of the Korean Society of Food Culture
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    • v.22 no.6
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    • pp.713-720
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    • 2007
  • To investigate of the recognition and using behavior on the Tofu, 46.3% of male and 53.7% of female adults in Daegu and Kyungbuk area were surveyed. The main results are as follows : 96.4% of the participants usually preferred the Tofu owing to health and about 68.4% of them had purchased Tofu made of domestic soybean. In addition, the responses to 7 questions about the Tofu were also measured on 5 point Likert scale. The item "Tofu is healthy food" and "Tofu is digestive food" were totally received the high point but "Tofu prevents osteoporosis" earned the lowest. Female had generally better knowledge of Tofu than the counterparts. Most participants relatively knew and had eaten common Tofu, soft bean curd, uncurdled bean curd, fried bean curd against functional Tofu such as Tofu added with omija, surimi, spinach, etc. But they intended to eat functional Tofu such as Tofu added with green tea, black sesame, spinach, omija. Furthermore, 60.7% replied "increasing" prospects for the Tofu consumption. 40.0% of adults said the plan should be "Make of good quality domestic soybean" for the purpose of better improvement to consume.

Anti-Diabetic Effect of Red Ginseng-Chungkukjang with Green Laver or Sea Tangle

  • Kim, Mee-Jung;Kim, Song-Suk;Kim, Soon-Dong
    • Preventive Nutrition and Food Science
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    • v.15 no.3
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    • pp.176-183
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    • 2010
  • The hypoglycemic effects of red ginsgeng-chungkukjang plus seaweeds, green laver and sea tangle, in streptozotocin (STZ)-induced diabetic rats were investigated. Five groups of male Sprague-Dawley rats weighing $140\pm10$ g (10 animals/group) were fed for four weeks with the following: nondiabetic control (NC group); STZ-induced diabetic (D group); diabetic rats fed 3% red ginseng (20%, w/w)-chungkukjang (D-RC group); diabetic rats fed RC containing 10% (w/w) green laver powder (D-RCG group); diabetic rats fed RC containing 10% (w/w) sea tangle powder (D-RCS group). Partially normalized body weight gain, FER, and blood glucose levels were observed in the D-RC, D-RCG and D-RCS groups as compared to the D group. In these three groups, serum levels of triglycerides, total cholesterol, and LDL-cholesterol were found to be lower than in the D group, whereas HDL-cholesterol levels increased. Serum insulin level in D was significantly lower than that of NC, although D-RC, D-RCG, and D-RCS almost recovered to the NC. Serum ALT activity was markedly increased in the D group, while the serum ALT levels in the D-RC, D-RCG, and D-RCS were almost the same as the NC group. Due to diabetes, hepatic xanthine oxidase (XO) activity was significantly increased and administration of red ginseng-chungkukjang or seaweeds resulted in decreased levels of the XO activity. Activity of hepatic antioxidant enzymes (superoxide dismutase and glutathione peroxidase) were significantly decreased in the D group, but the activity in the D-RC, D-RCG, and D-RCS groups were similar to that of the NC group. Results of the present study indicate that supplementation of red ginseng-chungkukjang with seaweed after the onset of diabetes ameliorated hyperglycemia via an increase in serum insulin.

Effects of Persuader and Persuasion Message of Bicycle Exploration Journey (자전거 탐방여행의 설득원과 설득메시지의 효과)

  • Park, Joung-Koo
    • Journal of the Korean Institute of Landscape Architecture
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    • v.37 no.5
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    • pp.13-23
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    • 2009
  • This study investigated the effects of thae persuader and the persuasion message in order to reduce carbon dioxide emissions and activate the exploration journey using bicycles, a form of green transportation, in this green society age. Furthermore, the effects that predictive variables related to the implementation of an infrastructure for bicycles have on the intentions toward an exploration journey using bicycles were examined. The questionnaire survey was administered to 257 respondents for 9 days from March 14 to March 22, 2009. Since Gyeongju has a number of cultural relics that people can look at in one day, Gyeongju is ideal for examining a variety of tourist opinions about exploring cultural relics using bicycles. In conclusion, it was found that the 'persuader' and 'persuasion message' enhanced the desire for bicycle exploration journeys from 'will use a bicycle if possible' to 'want to use a bicycle'. In accordance with two-way ANOVA results on the desire for bicycle exploration journeys by persuader and persuasion message, the persuasion approach emphasizing health effects and geared toward bicycle enthusiasts was significantly effective. Furthermore, the most effective approach was the persuasion strategy emphasizing the 'citizens' and 'health', and 'citizens' and 'eco-friendly' among the effects created by connection of persuader and persuasion message.