• Culinary science and hospitality research
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• v.10 no.4
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• pp.50-66
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• 2004

We defined life style as something that every members of society have in common. These social and cultural environments build up not only society group or every individual's expectation but also its own life style. In that way, these social and cultural environments leads to particular consumer behavior pattern in this food-service industry. So we regard next generation's trend which consists of rational consumers as important indicator when we make future's plan in foodservice industry. We consider smart map which needs rational and continuous consume pattern as the construction of next generation's main consumer class. Therefore, this study tried to develop of color and image marketing strategies to attract LOHAS and nomadic consumer.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.204-213
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• 2015

In the food and beverage industry, foodscape is known as an important component in satisfy the customer and return patronage. However, it has been overlooked in the restaurant service quality as well as less examined in the hospitality journal. Thus, it causes that the restaurant managers have little knowledge on how the foodscape influences customer satisfaction as well as behavioral intention. Therefore, the purpose of this study is to analyze the role of foodscape attributes on customer satisfaction and behavioral intention in $caf{\acute{e}}$ in Johor Bahru, Malaysia. The sample size of the questionnaire in this study was 322 respondents who are Generation Y in the age group between 18 and 35 years old. Multiple regression was used in the study to identify the relative importance of foodscape attributes that lead to customer satisfaction and behavioral intention. Through this research, the restaurant managers would aware and realize that foodscape would have relationships between customer satisfaction as well as behavioral intention.

• International Journal of Costume and Fashion
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• v.15 no.1
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• pp.75-85
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• 2015

Due to the plethora of political, economic, and social challenges experienced on a global scale in the 21st century, students need to be concerned with more than their immediate surroundings (Johnson, 2005). When implemented in an educational setting, topics encompassing social justice may provide students with the confidence and skills to become "reflective, moral, caring, and active citizens in a troubled world" (Banks and Banks, 2009, p.5). The purpose of this article was to provide examples of undergraduate lessons focused on sweatshop conditions within three time periods of United States history that incorporate social justice into the course curriculum. By implementing social justice lessons into the curriculum, students can engage in critical reading, writing, and thinking about injustices faced by society. Girded with knowledge of past oppression within the apparel industry, students may become actively engaged in challenging social injustices in our world.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.199-225
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• 2000

It is desirable that the management of human resources, as a strategy for the competition, should be the necessity for the hotel industries to survive in the rapid change and continuous development In other words, the management of enterprise provides the foundation to form human relationship, just as the hospitality industry operates with human relationship. Here by, all the problems out hotels have faced are that our hotels should look for a new human resources. The control of human resources in hotels means that if does not only satisfy hotels, employees, and guests but improves the personal ability. also it is important for the method of hotel operation as a management. Therefor, hotel managers have to get a good human resources, at the same time, improve the potential ability from them in order to get development for industries and a person. This study in the effective project for the human resources in hotels is relation to the organization of hotel sand he factor of human resources. This research if focused on the property of classification each factor in the control of human resources. according to the classification, the relationship and an effect are commonly made in groups of properties and are named respectively.

• Knowledge Management Research
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• v.19 no.2
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• pp.69-90
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• 2018

The purpose of this study is to investigate the effect of message framing of social media contents on social media credibility and behavioral intention and the role of customers' gourmet restaurant involvement. In this study message framing is divided into regulatory focus and message sidedness and used experimental stimulus composed of $2{\times}2$ factorial design. Also investigated the effect into the social media credibility and behavioral intention. A total of 560 valid samples were analyzed. According to the results, it was confirmed that stimuli 'two-sided / prevention' and 'one-side / promotion' framing were the most influential framing on social media credibility and behavioral intention and the social media credibility has significant effect on the behavioral intention. In this study the effect of message framing which was not widely used in the hospitality industry research was confirmed. Also the usefulness of regulatory focus and message sidedness were identified in the various research in hospitality management.

• Culinary science and hospitality research
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• v.8 no.2
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• pp.19-35
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• 2002

본 연구는 서비스업에서 서비스 품질을 측정하는 것에 있어서 표준과 기대치에 관한 비교다. 외식산업에서의 기대의 개념은 서비스 품질을 측정한다는 것으로 이를 표준화하기 위해 광범위하게 사용되었다. 그러나, 서비스 품질 측정에 있어서 기대치가 당위성과 신뢰성에 의해 많은 연구자들에 의해 비평되었다. 이 연구의 목적은 기대치에 통한 서비스업에서의 서비스 품질을 측정한다는 것이다. 본 연구는 다음과 같은 한계점을 가진다. 첫째로, 연구의 표본수가 적기 때문에 분석에 있어서 신뢰성이 떨어졌다. 둘째, 한정된 한국의 호텔을 이용했던 여행자에 한하여 설문을 했기 때문에 객관성이 결여될 수가 있다. 셋째, 총체적인 서비스 품질과 고객 만족의 측정은 하나의 항목 저울과 이와 같이 그것을 사용하면서 수행되었기 때문에 이들의 신뢰성을 추정하는 것이 불가능했다. 연구결과 소비자가 서비스의 평가를 위한 비교 기준으로서 기대치에 대한 4개의 다른 수준을 가진 요인을 사용하였다. 본 연구에 있어서 기대의 개념이 고객 만족에 서비스 품질보다 관계가 높다는 것을 밝힌다.

• Fashion, Industry and Education
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• v.15 no.1
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• pp.12-28
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• 2017

In the era of social media, marketers have struggled to understand and serve participants' diverse and multifaceted needs in a novel form of online brand community in the social-networking sites such as Facebook. Thus, this study identifies different groups of participants affiliated with Facebook brand pages based on their needs for brand connection. The need-based segments are validated by comparing results across foodservice and consumer goods. Results of cluster analysis reveal three distinct segments (i.e., residents, lurkers, and peepers) based on participants' functional, experiential, and incentive needs. Results of multivariate analysis of variance illustrate significant differences in relational tendencies for a brand of interest among these three groups. The three groups are profiled based on participants' engagement level. Findings of this study are expected to help marketers better understand the needs of diverse participants in their SNS-embedded brand community so they can develop tailored communication strategies for targeted groups.

• Culinary science and hospitality research
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• v.9 no.1
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• pp.139-155
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• 2003

As everybody knows that Chinese market is most effective market far all industry. So, the purpose of this study examine status Korean food service industry that push into the Chinese market. Grasp the problem and present the solution far results, the study can furnish basic information for food service industry advance into foreign market. For achieve the purpose of study used the theoretical and positive method. The results of study, Korean food service industry status push into the Chinese market is satisfied mostly. And newly open up a foreign market is net well. So, for push into foreign market base on this study we understand various fluent in foreign market.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.181-202
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• 2001

Recently there is growing concern regarding the service industry in Korea, especially the food service industry. The form of food service industry has become larger and speciallized by means of either implementing marketing programme in individual companies or the entrepreneurs' possesstion of chain stores. As the food service industry has extended throughout the whole of Korea, It has contributed enormously to the regional economy. These phenomena is based on the following facts; the increase in income level, the fast economy growth and change, rapid reform of social structure, and the change in status of the labor population. To meet these changes and reforms the food service industry in Korea has to form a new ideology that takes into account the interaction with globalization, the phenomena of instant-food consumption habit, a general increase in the those who eat-out, the two faces of luxury, and the blending of domestic extravagance and practicality, especially the influence of imported brands on advance technology and system utility on the economic section and style as a whole.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.73-87
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• 2003

The purpose of this study is to suggest a Promotion for the Korean convention industry by analyzing the current status and problems in the Korean convention industry. Its fostering plans as follows; 1. Provide educational program such as meeting planners institute (MPI) in the United Statesproduces a range of training program for convention management, together with a certification when a certain level is reached. 2. Construct multiplex-convention center and convention facilities propelling by demand analysis. 3. Strengthen gather information and investigation. 4. Establishment of Korea convention bureau. 5. Strengthen overseas publicity activities through Korea National Tourism Organization and activate the inducement of international convention from the public organizations and institutions. 6. Increased financial and legal support for convention center developers and convention organizers. 7. The rapid growth of convention industry tourism combined with increasing competition, makes integrated networking an imperative tool for ensuring international competitiveness.