• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• Korean Institute of Interior Design Journal
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• v.17 no.1
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• pp.110-119
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• 2008

A lobby of a hotel is an important space by which the image of a hotel as a whole, the brand-identity, is determined. This study has researched and analyzed the special property in presentation of a landmark in a hotel lobby for its spatial factors, which affects visual cognition, and it is to provide information that can set out the foundation of space design for the appropriate landmark in a certain hotel lobby corresponding to the unique characteristics of a hotel. The regional range of this study includes the lobby spaces of 10 five-star hotels in Shanghai China and Seoul Korea. The types of spatial factors as landmarks and manifestation of those, which affect the visual cognition of the users are the range of context in this study. For this study, field-study and survey were both used in research. The results that have been concluded through this study are as follow. First, manifestational quality of a landmark in a hotel lobby is represented in its size, figure and contrast of 'shape', in its visibility and territory of 'space' and in its symbolic value and historical property of 'meaning', and each of those factors are related to the others. Secondly, the types of spatial factors in a landmark are displayed as being focused on the openness of the space or with large-scaled spatial factors. Light and lumination intensify the manifestation of various spatial factors in a landmark. Thirdly, each representational characteristic of spatial factors in a landmark, which are closely linked to each other should be controlled precisely in order to bring out functional and symbolic feature of a hotel lobby.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.352-360
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• 2009

This study is to find out influences of self-leadership on team-work, job satisfaction and organizational commitment. To research and analyze, from October 1st to 25th in 2008, the questionary distributed 420 working employees in wine & dining five star hotel in Seoul, then used for data analysis 356. The results come up with; First, behavior-focused strategies and natural reward strategies positively had significant team-work, and also team-work highly had significant job satisfaction and organizational commitment. Second, there was not showed up any significant relationship between constructive thought pattern strategies and team-work. The implication of this study is that if hotels provided self-leadership training programs to employees working at wine & dining, those would have increase self-leadership, positively effect employee satisfaction and organizational commitment. Ultimately it will bring positive effect customer satisfaction as well.

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.342-351
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• 2009

This study aims to determine if we can draw significant strategies for development and improvement of hotel wedding business by analyzing the future-going and consistent wedding & ceremony culture of superior hotels in Seoul. Though the study, I could make conclusions as follows; First, human service in hotel wedding services which can be roughly categorized into human service influence on positive or negative emotion reaction of the client directly. Second, positive or negative emotion reaction of the client for the hotel wedding service commodity result in positive or negative influence on the client's behavioral intention. I hope that there will be further studies from sampling to positive study on this issue in consideration of the conclusions and the limits of this study.

• The Journal of the Korea Contents Association
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• v.9 no.1
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• pp.407-416
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• 2009

It is evident that a financial feasibility study based on the economic analysis has been theoretically and practically accepted in the aspect of its adequacy. However, it is not easy to apply in the practical business affairs since there exist some difficulties on the economic analysis and the interpretation of the result because of the difficulty of the estimation of the discount rate. This study aims to suggest a method of the financial feasibility study based on the economic analysis. The results of this study are as follows. First, this study can increase the reliance and adequacy of the economic analysis result by suggesting a method of estimating the discount rate by means of the proxy ${\beta}$ method in the practical way. Second, this study can provide the overall frame of the financial feasibility study based on the economic analysis method (namely, Net Present Value Method internal rate of return, profit index method and payback period method)which use discount rate and cash flow. Third, this study can suggest an practical analysis skill required in each step of the financial feasibility study.

• The Journal of the Korea Contents Association
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• v.17 no.11
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• pp.515-524
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• 2017

This study is focused on finding out how Mers affects tourism industry. To achieve the study purpose we analyzed the differences of management performance of hotels, travel agencies and airlines before and after Mers occurrence. As the result of analysis, there were significant differences in the variables of profit margin ratio before income taxes and operating profit ratio as a profit index before and after Mers occurrence in the hotel firms. And in case of travel agencies, there were significant differences in the variables of debt to equity ratio and borrowings dependence ratio as a stability index before and after Mers occurrence. Lastly there were significant differences in the variables of operating profit ratio as a profit index and total assets turnover ratio as an activity index before and after Mers occurrence in the airlines. Therefore the managers should find an way to reduce the negative image of plague through the effective marketing strategy.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.389-397
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• 2010

This study is to find out influences of IT innovations factors on e-commerce diffusion, management performance. To research and analyze, from August 15th to September 15th in 2009, the questionary distributed 150 working employees at Purchasing Team & Finance Team in five star hotel in Seoul Metropolitan Area, then used for data analysis 135. The results come up with; Firstly, the factors of Information Techonology impacted on e-commerce diffusion & management performance. Secondly, e-commerce diffusion within company only had effect on management performance. The implication of this study is that if IT innovation factors were improved, hotels would have competitive achievement.

• The Journal of the Korea Contents Association
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• v.17 no.12
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• pp.236-246
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• 2017

As a research on culinary staffs' subjective perception of star chefs' appearance in cooking broadcast, this study analyzed the subjective tendency targeting culinary staffs in hotels & restaurants by applying Q methodology. Three research questions of this study were set up like below. First, what are the culinary staffs' acceptance types of subjective perception of star chefs' appearance in cooking broadcast? Second, what are the characteristics of homogeneous type of culinary staffs' subjective perception of star chefs' appearance in cooking broadcast? Third, what are the things in common and differences of culinary staffs' each subjective perception type of star chefs' appearance in cooking broadcast? In the results of typological analysis based on such research questions, total four types were drawn such as Acquiring expertise through cooking broadcast type(Type1, N=8), New broadcast genre recognition type(Type2, N=10), The profession of the chef reality recognition type(Type3, N=2), and Profession image of chef synergy type(Type4, N=2). Each type showed its own distinctive characteristics.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.6
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• pp.3961-3968
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• 2014

The portion of single-household in Korea is more than 20% of the total household, and expected to be increase every year and reach 24% in 2030. For the accommodation of single-households, a small housing system called the share-house has appeared and developed in Japan and Europe. In this study, a comparative case analysis was performed to determine the development criteria for foreign and domestic cases. The analysis was conducted in view of the building type and scale, plan layout, add-on facilities and features, and operational methods and target tenants. In the cases of Korea, the share-house is mainly developed through the remodeling of a single detached house with the characteristics of small scale and living room centered plan targeting specific individuals with clear operating themes. For foreign cases, it was developed through the remodeling of various buildings, such as hotels or motels, having the characteristics of medium or large scale and corridor type plan targeting for various individuals with a range of operational methods reflecting regional features.

• The Journal of the Korea Contents Association
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• v.15 no.9
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• pp.494-508
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• 2015

The present study was conducted to test the mediating effects of work engagement in the relationship between issue leadership and innovative behavior. Specifically, the purpose of this study was to empirically test the impact of issue leadership on employees' innovative behavior, and to investigate the mediating effect of work engagement in the relationship between issue leadership and innovative behavior. The data was collected from 218 employees who are currently working at large hotels located in Seoul and Jeju. The results of this study show that issue leadership is positively associated with work engagement and innovative behavior, and that issue leadership is a crucial factor to facilitate employees' positive attitudes toward voluntary change-oriented behavior. In addition, work engagement partially mediated the relationship between issue leadership and innovative behavior. Finally, theoretical and practical implications of the study results have been discussed along with limitations and future direction of the study.