• Journal of Korean Society for Quality Management
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• v.48 no.2
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• pp.241-256
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• 2020

Purpose: Certain places in Seoul such as Shinchon, Hongdae, and Gangnam, often suffer from sudden overflow of mobile population which can cause serious safety problems. This study suggests the application of spatial CUSUM control chart in monitoring areal population mobility data which is recently provided by Seoul metropolitan government. Methods: Monitoring series of standardized local Moran's I enables one to detect spatio-temporal out-of-control status based on the accumulation of past patterns. Moreover, we visualize such pattern map for more intuitive comprehension of the phenomenon. As a case study, we have analyzed the female mobility population aged 25 to 29 appeared in 51 Jipgyegu near Hongik university on fridays from January, 2017 to June, 2018. They are validated by exploring related articles and through local due diligence. Results: The results of the analysis provide insights in figuring out if the change of the mobility population is short-term by particular incident or long-term by spatial alteration, which allows strategic approach in constructing response system. Specific case near popular downtown near Hongik University has shown that newly opened hotels, shops of global sports brand and franchise bookstores have attracted young female population. Conclusion: We expect that the results of our study contribute to planning effective distribution of administrative resources to prepare against drastic increase in floating population. Furthermore, it can be useful in commercial area analysis and age/gender specific marketing strategy for companies.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.41-47
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• 2013

The purpose of this study is to obtain basic materials to complement the 'time series table serving' by analyzing external color elements. We selected traditional Korean restaurants in two five-star hotels and two famous traditional Korean style restaurants and analyzed their colors and the coloration of the Korean table settings. The results are as follows. By using strong luminosity contrast, restaurant A made its customer focus on the food and used red as the principal point (highlighted) color. Desserts, which have small dimensions, were served in 'Buncheong' ware with 'bakji' method, which has strong contrast; this broke the color balance. The use of small patterned dishes with 'johwa' method would achieve color harmony. Restaurant B used a stronger color for the tables than the foods, making the point color inconspicuous. Lowering the brightness and saturation of the table color would be beneficial. In restaurant C, thick green napkins provided the point color, making the atmosphere of the restaurant dull and dark and interfering with the overall bright atmosphere of the restaurant. Using lower saturation, high luminosity, and yellowish colors would bring harmony to the overall atmosphere. In restaurant D, the point colors were divided into three groups; their diversification during the entire course of the meal made the flow of the meal more natural. However, the use of the violet color, which gives a cold feeling, in the middle of the meal courses broke the overall flow of warm color in the meal. Considering the already-present contrast between red and green, it would be better not to use the violet chrysanthemum in the course of the meal. As mentioned above, there are several issues in terms of the color arrangement, the usage of table pads, and the natural flow of colors. Those issues indicate the necessity for an overall plan for the banquet table set-up in terms of color.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.31-40
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• 2013

The purpose of this study is to analyze external elements of 'time series table serving' and to discover any problems in the table setting. We selected two traditional Korean restaurants in five-star hotels and two representative traditional Korean style restaurants and analyzed the tableware arrangement of their table settings. The results are as follows. In restaurant A, the arrangement of different styles of tableware made from a variety of materials seemed relatively natural. However, the dessert plates were 'Buncheong' ware made with 'Bakji' method; in this case, the pattern was larger than the size of the fruits served and made the food inconspicuous. Rather than using plates made with a 'bakji' method, using plates with small patterns in the 'johwa' method would complement the food. In restaurant B, the space between the tableware, spoon and chopsticks was narrow, and the spoon and chopsticks sets would not fit on the table pads when large dishes or multiple dishes were served. In this case, changing the dishes to smaller sized dishes, considering the size of the table pad, or not using the pad at all would solve the issue. In restaurant C, too many small dishes were laid on the table, making it look disorderly. We believe that recovering tableware that is no longer in use, laying dishes and cutlery inside of the table pads or not using the table pad would be better. In restaurant D, the same style and color of dishes were provided 9 times. The lack of variety could be tedious to customers. The forms and colors of dishes should be changed in accordance with the order of the meal served. However, when using tableware created by different methods such as 'Buncheong' ware or white porcelain, the same pattern should be chosen in order to elevate the dignity of the table menu through uniformity. These issues in tableware arrangement indicate that external forms of banquet table setup should be studied so that the culture of Korean traditional cuisine can be enriched.

• Environmental and Resource Economics Review
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• v.15 no.3
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• pp.555-574
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• 2006

This study conducts a choice experiment to estimate the recreational values of major dam reservoirs in Korea. A discrete-choice econometric model is estimated with the data of experimented choices. Not only the recreation value of each dam lake but also the values of the characteristics of the lakes are estimated. It is shown that the value function of the amount of reserved water is not monotonically increasing. Water quality is the most important characteristic that affects the recreation value. Various other characteristics of the dams such as the availability of education facility, restaurants, hotels and parking lots also generate substantial amounts of recreational benefits.

• The Journal of the Korea Contents Association
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• v.13 no.10
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• pp.533-546
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• 2013

This study analyzed the contents of online hotel reviews of Benikea hotels. The results were as follows: First, the outstanding customer value were functional value, emotional value, price/value for money and epistemic value, conditional value are next. Social value was not found. Functional value was provoked by the functions of hotel room, room amenities, room view, room cleaness, restaurant service, and hotel staff friendliness as human services. Emotional value was the emotional response to the qualities of hotel's functions. Price/value for money was a perceived value of hotel user by the comparison of what to invest with what to receive. From the results, it can be proposed that hotel should maintain the basic qualities of core functions of hotel.

• Journal of the Korean Geographical Society
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• v.44 no.4
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• pp.532-543
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• 2009

The foodservice franchise is preferred by the founders who inaugurate a business enterprise, because it is not difficult to convert into money more than other private enterprise. The success or failure of the foodservice franchise depends 80 percent on its location. Therefore, this research aimed to study the location factors of the first shops of foodservice franchise in Seoul through the analyses of nearest neighborhood effect and statistical relationship between variables. According to there results, the location characteristics of the first shops of foodservice franchise are summarized as in the following three items. First, the spatial distribution pattern of the first shops is a clustered type. Second, the first shops relate to the 15 variables which are the number of financial facilities, the number of business service offices, and the number of hotels and restaurants, etc. Third, the main location factor of the first shops is the number of financial facilities. In conclusion, it is estimated that Gangnam-gu and Jung-gu might be good for the location of the first shops of foodservice franchise in Seoul, because these two places have many financial buildings.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.447-467
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• 1999

Most published work on product quality focuses on manufactured goods. The subject of service quality has received less attention. This distinction is important because some of the quality-improving strategies avaliable to manufacturers may be inappropriate for service firms. Services are performances, not objects. They are often produced in the presence of the customer, as in the cause of hotel restaurant services, quality occurs during service delivery, usually in an interaction between the customer and contact personnel of service firm. for this reason, service quality is highly dependent on the performance of employees, an organizational resource that cannot be controlled to the degree that components of tangible goods can be engineered. The study has begun as a basic study for customer satisfaction-oriented management in understanding the service quality of food & beverage products and through a systematic analysis of it. The major purpose of the study was to examine the relationship of the customer satisfaction and service quality in consideration of reliability, empathy, responsiveness, tangibility and assurance. An empirical research was conducted based on the previous theoretical studies. 286 customer at first class hotels in Seoul were selected as samples of this study. The time period of research was from February through March 1999, and answers were processed by SAS to yield frequency analysis, multivariate statistical analysis and regression analysis. The finding of the statistical treatment are frequencies, factor analysis, multiple regression analysis, path analysis. SERVQUAL method was used the service quality evaluation methods. After factor analysis, it was resulted to 3 factors. those were factor 1(assurance.empathy.responsiveness), factor 2(reliability), factor 3(tangibility). The findings of the statistical treatment are as follows. First, the attribute measurement of performance service quality was affected by customer satisfaction. Second, the attribute measurement of performance service qualify was affected by repurchase intention. Third, The attribute measurement of performance customer satisfaction was affected by repurchase intention. The result of study model was followed, service quality was affected repurchase intention than customer satisfaction. indirected effect through, service duality and customer satisfaction was affected repurchase intention.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.100-117
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• 2012

The purpose of this study is to investigate the structural relationships among frontline hotel employees' core-self evaluations (self-esteem, generalized self-evaluations, locus of control, and emotional stability) as personal resources, customer verbal aggression as a job stressor, and turnover intention as a job outcome. Data were gathered from a sample of frontline employees of 10 five-star hotels in Busan via self-administered questionnaires. A total number of 405 questionnaires were utilized. This study used structural equation modeling to verify the research model and hypotheses. As hypothesized, the results demonstrated that core-self evaluations reduced customer verbal aggression and turnover intention, and customer verbal aggression amplified turnover intention. Finally, practical implications were discussed in detail and limitations of the study and future research directions were also suggested.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.15-26
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• 2012

As the living standards are improving, the interest in wine is getting higher and its consumption is increasing. Accordingly, this study is designed to find out how wine is selected depending on cooking methods when a customer selects wine by Western menu. For the purpose of this study, the customers who have used Western restaurants in hotels in Seoul area were selected for the survey from November 1 to November 30, 2011, and 177 copies of the questionnaire were used for analysis. As a result of analysis regarding the difference in satisfaction with wine selection by sex, women were analyzed to have a higher intention than men. In the satisfaction of customers by age, the older people responded to generally have a higher degree of satisfaction. In the satisfaction of customers by monthly income, the ones who earn more than 11 million won a month were identified to have a higher degree of satisfaction than those who earn 3 million won a month.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.1-17
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• 2008

This study analyzed the factors related to the stress which the top-rated chefs in Jeju suffer and conducted the multiple regression analysis to look into the effect of job-related stress on the stress reaction and the satisfaction with job, in order to examine the effect of job-related stress faced by hotel kitchen employees in performing duties and determine the effect of job-related stress on the reaction of individuals in the peculiar environment of a kitchen in a hotel. Job-related stresses were classified into five factors which were physical, individual, vocational, organizational, and social. The result of regression analysis, which was performed to figure out the effect of job-related stress on the stress reaction and the satisfaction with the job, indicated that the physical factor of job-related stress had the greatest effect on the physiological reaction, followed by the organizational factor, individual factor, and social factor, while the organizational factor of job-related stress had the greatest effect on the psychological reaction, followed by the individual factor, social factor, vocational factor, and physical factor. Meanwhile, the vocational factor of job-related stress had the greatest effect on behavioral re-action, followed by organizational factor and individual factor. The vocational factor of job-related stress had the greatest effect on the satisfaction with the job, followed by individual factor, organizational factor, social factor, and physical factor.