• Korean Security Journal
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• no.62
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• pp.223-253
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• 2020

This research has examined in depth professional books, advance research, related statistics, and internet data to present security environment changes and countermeasures that may arise due to changes in the domestic hospitality industry. The Hospitality industry characteristics and the trend of change at home and abroad were analyzed. Based on the analysis results, the global hospitality industry has minimized the negative impact of the gambling industry held by casinos through Integrated Resorts, and confirmed that the individual characteristics of various hospitality industries, such as Hotels, MICE, Performances and Shopping, have been developed in such a way that they can exert positive synergy. It has confirmed that South Korea is also trying to revitalize its sluggish economic growth by setting up strategies for industrializing the Integrated Resort and developing the Integrated Resort industry. Based on this, the security environment changes that could occur in individual Integrated Resort companies and the region were expected from five perspectives, and three levels of government/industry/personal response measures were proposed for effective response to changes in the security environment.

• Industry Promotion Research
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• v.5 no.3
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• pp.31-36
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• 2020

This study explores the determinants of capital structure of the hospitality industry such as hotels, lodging industry and tourism industry using financial data from 2000 to 2019. Several explanatory variables suggested by related theories and past studies were regressed with the dependent variable, debt ratio for the entire sample period, pre-crisis period and post-crisis period and the regression coefficients of the sales expenses, profitability and firm size were found to be statistically significantly negative. Especially the sign of the coefficient of the firm size was opposite to that of the manufacturing industry, which implies the uniqueness of the hospitality industry.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.19-31
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• 2016

In this study, the SCAMPER method which is a creative thinking method is applied in the food and beverage class of a specialized high school NCS study module to enhance creative thinking and investigate the influence on learning motivation of students. For verification, 10 sessions of 50 minutes classes were performed on 1, 2 grade students in H high school located in Gyeonggi-do Yangju City from August to November 2015 subject to 54 subjects in the experiment group and 54 subject in the control group. To look into the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation, pre post survey investigation was conducted on the students for measurements through surveys to deduct conclusions. As a result, it was verified that the NCS food and beverage practice class using the SCAMPER method had positive influence on the learning motivation of specialized high school students and positive change was also found in the awareness of SCAMPER method using classes and creative activities in the students. In this study, the influence of the NCS food and beverage practice class using the SCAMPER method on learning motivation subject to specialized high school students is investigated to have meaning as data to expand the research range of NCS food and beverage practice education.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.27-35
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• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• Culinary science and hospitality research
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• v.23 no.6
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• pp.1-11
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• 2017

The purpose of this study was to compare the cruise tours between China and U.S.A. through the semantic network analysis of big data by collecting online data with SCTM (Smart crawling & Text mining), a data collecting and processing program. The data analysis period was from January $1^{st}$, 2015 to August $15^{th}$, 2017, meanwhile, "cruise tour, china", "cruise tour, usa" were conducted to be as keywords to collet related data and packaged Netdraw along with UCINET 6.0 were utilized for data analysis. Currently, Chinese cruisers concern on the cruising destinations while American cruisers pay more attention on the onboard experience and cruising expenditure. After performing CONCOR (convergence of iterated correlation) analysis, for Chinese cruise tour, there were three clusters created with domestic destinations, international destinations and hospitality tourism. As for American cruise tour, four groups have been segmented with cruise expenditure, onboard experience, cruise brand and destinations. Since the cruise tourism of America was greatly developed, this study also was supposed to provide significant and social network-oriented suggestions for Chinese cruise tourism.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.195-205
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• 2017

The purpose of this study was to compare the Starbucks in South Korea with Starbucks in U.S.A through the semantic network analysis of big data by collecting online data with SCTM(Smart Crawling & Text Mining) program which was developed by big data research institute at Kyungsung University, a data collecting and processing program. The data collection period was from January 1st 2014 to December 7th 2017, and packaged Netdraw along with UCINET 6.0 were utilized for data analysis and visualization. After performing CONCOR(convergence of iterated correlation) analysis and centrality analysis, this study illustrated the current characteristics of Starbucks for Korea and U.S.A reflected by the social network and the differences between Korea and U.S.A. Since the Starbucks was greatly developed, especially in Korea. this study also was supposed to provide significant and social-network oriented suggestions for Starbucks USA, Starbucks Korea and also the whole coffee industry. Also this study revealed that big data analytics can generate new insights into variables that have been extensively studied in existing hospitality literature. In addition, implications for theory and practice as well as directions for future research are discussed.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.257-270
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• 2017

The purpose of this study was to visualize the semantic network with big data related to food exhibition at convention center. For this, this study collected data containing 'coex food exhibition/bexco food exhibition' keywords from web pages and news on Google during one year from January 1 to December 31, 2016. Data were collected by using TEXTOM, a data collecting and processing program. From those data, degree centrality, closeness centrality, betweenness centrality and eigenvector centrality were analyzed by utilizing packaged NetDraw along with UCINET 6. The result showed that the web visibility of hospitality and destinations was high. In addition, the web visibility was also high for convention center programs, such as festival, exhibition, k-pop and event; hospitality related words, such as tourists, service, hotel, cruise, cuisine, travel. Convergence of iterated correlations showed 4 clustered named "Coex", "Bexco", "Nations" and "Hospitality". It is expected that this diagnosis on food exhibition at convention center according to changes in domestic environment by using these web information will be a foundation of baseline data useful for establishing convention marketing strategies.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.66-73
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• 2017

This study was performed to verify the relationships among selection attribute, restaurant trust, experiential value, and recommendation focusing on sport center consumers. The data were collected from visitors who registered more than three months in the sport center in South Korea. Total 500 survey was distributed and 330 participants were used for further statistical analysis. SPSS 23.0 and AMOS 21.0 for Windows were used for statistical analysis. Five factors of selection attribute (menu, interior, exterior, staff, convenience) were extracted, and measured by using 15 questions. According to the results of this study, interior, exterior, and staff factors have positive effects on restaurant trust, and interior and menu were significant predictors of the experiential value. In addition, present study confirmed the theoretical relationship among trust, experiential value, and recommend intention as perceived by sport center visitors. Although there are many studies which demonstrated the relationships among selection attribute and other outcome variables, little research explained the relationships among the variables from sport center consumers. Therefore, this study will contribute to provide meaningful results and some practical implications for both academia and the related foodservice industry.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.2
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• pp.335-346
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• 2022

Elderly entrepreneurship is becoming increasingly important as a response to the impact of the aging population and the resulting demand on government support systems, as well as a means of ensuring long-term economic and social development. The purpose of this study is to investigate the elderly's entrepreneurial intentions in the hotel and tourism sector in Ma'anshan City, Eastern China. The researcher used an online survey of older people aged 50 to 64 in a tourism destination that is approaching an aging society stage to see if the Theory of Planned Behavior can explain the entrepreneurial ambitions of the elderly in the hospitality and tourism industry. There were 391 questionnaires gathered in all, 367 of which were valid. The data was analyzed using descriptive statistics and regression analysis. The study reveals that personal attitudes toward entrepreneurial behavior and perceived behavior control are highly influenced by societal norms. It also shows that personal attitude and perceived behavior control are antecedents of the elderly's entrepreneurial intent in this particular industry. This research adds to the research on geriatric entrepreneurship in hospitality and tourism, as well as human resource development for seniors in China, helping to alleviate the country's aging demographic concerns.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.692-701
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• 2009

Green tourism has recently focused on an alternative plan for activating a rural economy and coping with an income inequality between urban and rural areas. The Rural Development Administration has supported farm restaurants with the aim of increasing the income of farmers, determined unique native local foods and developed programs based on the experience rural life since 2007. Farm restaurants, which are the new type of local food restaurants, have unique food and various experiencing programs that reflect their own regional characteristics. We would like to understand how the farm restaurants have been developed and what types of characteristics they have based on the currently operating farm restaurants. The management situations and value of farm restaurants as tourist attractions were investigated as well in the tools for rural development.