• Proceedings of the Korean Institute of Interior Design Conference
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• 2008.05a
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• pp.82-85
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• 2008

A cosmetic shop in a department store is the best place in Korea's cosmetic market flow that shows the total image of each brand. The present day departmental cosmetic shops are centered around global brands and comparative brand power is competing with a small number of local brands. It is a fact that not only regarding the brand power of local brands but also the space design of their shops are different than the global brands. And, influenced by a modern society, culture, economic surrounding, the customers are getting original and individual. Their individualistic life style is demanding a shop environment with new concept. Such a sale environment is not for just product sale and a place where exchange economy of sale occurs. It is requisite for communication where total marketing strategy Is used In an active way. We must acknowledge it as a symbolic place being the ultimate site of customer oriented exchange economy showing the image of both product and the company. The aim of this plan is to set up a sale environment that will enhance the brand awareness and product value. We intended to provide purchase comfort and visual effect to the customer simultaneously with an Increase in customer attention by putting in the appropriate design requisites as per the brand specialty and by the application of a distinguished S.I.P (Store Identity Program) for the shop.

• The Korean Journal of Community Living Science
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• v.28 no.3
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• pp.415-428
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• 2017

The purpose of this research was to develop healing food dishes for the vitalization of forest healing tourism in agricultural areas by enhancing satisfaction of food experiences by visitors to Mount Chungnyeong, Jangseong. Results from site visitation by three professors from food-related departments, association opinions, Jangseong-gun policies, and research materials relating to healing foods were applied for the preparatory experimental cooking, and the final dishes were selected through a food demonstration event. As a result of observation during the site visitation, the main dishes of the subject restaurant appeared to be limited to Samchae Bibimbap, Samchae Ddeokgabi, and Korean set menu items, revealing a limited selection for tourists and referencing a failure to induce customer attraction and long-term stay. Development of a menu conforming to the image of forest healing at Mount Chungnyeong is desperately needed. As a result of applying the results of the surveys from visitors to Mount Chungnyeong, the types of dishes preferred appeared to be Korean table d'hote and Bibimbap, and pork was preferred as the $entr{\acute{e}}e$. The characteristics of preferred dishes appeared to be based on tradition and regionality. Thus, Forest Healing Savory Dish, Yellow Health Dish, and Samchae Kalguksu applying the policy direction of the Yellow City, Jangseong-gun and the image of Jangseong-gun based on Confucianism were developed. Tourists may further enhance the effectiveness of forest healing through foods based on dishes by adding traditional taste using seasonal food ingredients and local specialties, which can contribute to the vitalization of forest healing tourism.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.104-116
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• 2017

The purpose of this study was to conduct an empirical survey on consumer perception and consumption behavior in relation to local food and eco-friendly food. The survey was conducted using 266 consumers who have heard about or purchased local foods and eco-friendly foods centering on Seoul and Gyeonggi-do, and statistical analysis was carried out using SPSS (Version 23.0) to generate descriptive statistical values such as frequency and percentage and implement a Chi-square test. The results showed that consumers purchased local food in large shopping malls, supermarkets, and local food stores, whereas eco-friendly food were usually bought in large shopping malls, supermarkets, and eco-friendly food specialty stores. For local food, consumers bought fruits the most, followed by vegetables, whereas for eco-friendly food, consumers purchased vegetables the most, followed by fruits. The top reason for purchasing local food was its "fresh and high quality," whereas the top reason for buying eco-friendly food was "safety from pesticides and additives." According to results of the Chi-square test, women, unmarried people and younger people turned out to have more experiences in purchasing local foods and eco-friendly foods compared to men, married people and older people, respectively. Although local and eco-friendly food were completely different concepts, results of the study show that consumers were not able to make a clear distinction between the two. Consumer education, therefore, should involve defining the two types of food and spreading awareness on local and organic food to help them made the right choices when buying food.

• The Korean Journal of Community Living Science
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• v.27 no.4
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• pp.755-777
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• 2016

This study was conducted to investigate food needs for dining out in the context of rural healing tourism by surveying food preference characteristics. A total of 600 adults in an urban area completed an online questionnaire on food characteristics for rural healing tourism. Regarding the purpose of rural healing tourism, 61.2% of respondents answered 'relaxation' while 6.3% answered 'promotion of health'. Exactly 66.3% of respondents selected Korean foods (rice) as the preferable food type for dining out in the context of rural healing tourism. Respondents considered 'regionality' and 'ingredient' as more important among food quality characteristics, whereas 'professionality' was less important. Females perceived 'nutrition' and 'cooking' as more important than males. Among food characteristics of professionality, regionality, and traditionality, respondents most preferred 'using regional specialty food'. Preference for 'using traditional food' significantly increased with subject's age. Respondents rated 'balanced nutrition' most highly among food characteristics of health and nutrition. 'Seasonal food' was the most preferred food characteristic among cooking and ingredients. Females showed higher interest in nutrition, cooking, and ingredients and higher preferences related to food characteristics of nutrition, cooking, and ingredients than males. In conclusion, Korean foods (rice) or Korean full course menu items using local specialty foods or seasonal foods with balanced nutrition are needed for dining out in the context of rural healing tourism.

• Journal of the Korean Dietetic Association
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• v.17 no.4
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• pp.403-415
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• 2011

The present study was performed to evaluate the job training needs of school nutrition teachers in order to enhance their specialty. Three hundred and forty questionnaires were distributed to school nutrition teachers working at primary and high schools in the Gyeongbuk area while 45 were distributed to professors during 2010~2011. Three hundred and two questionnaires from school nutrition teachers and 33 from professors were returned and analyzed. The rate of teachers practicing nutrition education was 54%, and the educational content was obtained mainly from the internet. The top three problems the teachers encountered were 'lack of standardized educational materials', 'inexperience of teaching', and 'insufficiency of expert knowledge'. The teachers recognized 'training program' as the best solution. However, the job training program operated immediately after teachers were appointed scored only 3.03 out of 5.00. Important contents of the training program ranked highly by the teachers were 'development of education materials', 'nutrition counseling', and 'teaching method'. The professors included 'expert knowledge' in their top three contents. Both the teachers and professors agreed to increase the frequency of 'practice' in training methods. Other factors the teachers considered to be important were high quality, diversity, ability of the instructor, training cycle, and the institution in charge. From these results, it can be concluded that efficient job training programs are needed for school nutrition teachers according to the importance of the education contents and training methods. It is therefore suggested that a cooperation committee be composed of an educator, educatee, and related personal in a local education office in order to operate the program.

• Journal of The Korean Society of Agricultural Engineers
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• v.62 no.1
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• pp.117-126
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• 2020

The area of facility horticulture in Korea is increasing rapidly, the single-span pipe house which uses galvanized steel pipe as the main rafters occupies 78.7% of the facility area. Lightweight structures such as the single-span pipe house are vulnerable to meteorological disasters such as strong winds, economic losses of the state, local governments and farmers are continuing as construction does not meet the design standards. In order to minimize economic losses in the horticultural specialty facilities sector, the Rural Development Administration has been operating the horticultural disaster resilient standard for horticultural specialty facilities since April 2007. The only standard for the pipe connector is the disaster resilient standard, there is no standard for the uplift capacity of the house pipe foundation and the research on it is also insufficient. The purpose of this study is to investigate the characteristics of uplift capacity according to the foundation type, compaction ratio and embedded depth through soil box test. The results of the maximum uplift capacity according to the type, compaction ratio and embedded depth can be used as the basic data for the basic design of the pipe house conforming to the disaster resilient standard. Due to the limitation of soil box test, it may be different from the behavior of pipe house installed on site. In the future, the field test and the actual pipe house should be made and supplemented by comparing this result with the field test values.

• International Journal of Knowledge Content Development & Technology
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• v.10 no.2
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• pp.19-37
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• 2020

There are limited research questioning the relationship between the disabled community and media, particularly in Malaysia. The lack of awareness and common assumption of specialty towards the disabled community have caused a small amount of local disability researches that question the relationship between the disabled community and the media. This research aims to find out the types of representation of disability in the Malaysian mainstream media, particularly press. Interview with visual disabled personnel and content analysis from news coverage of mainstream press are deployed in the study. The findings indicated the invalidity of disability culture as the misrepresentation of disabled community in Malaysia is not as severe as depicted by scholars because the news coverage focusing on them is getting more positive. Besides that, disabled people are not defensive towards the terms used to refer them as long as media practitioners do not over amplify their disability. The application of charity approach is still common in news coverage to portray the disabled community as victim, and therefore they are partially marginalized due to the misrepresentation in Malaysian mainstream press.

• The Journal of the Korean dental association
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• v.55 no.4
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• pp.284-294
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• 2017

Recently, education is regarded as a service item and university education services are being exported abroad. In the form of educational export operations, export of educational contents and curriculum, specific consultancy projects for foreign institutes, installation of local educational facilities, or attracting foreign students are being carried out. Korea has the potential and competitiveness to export dental education. The advantages of Korea's dental education services, such as dental equipment and materials, excellent education programs, and high-quality human resources, will enable the export of education services in various ways. Establishment of educational infrastructure and educational programs for overseas dental students, export of educational consulting items, clinical training programs for foreign dentists abroad, invitation for international clinical workshops, dispatch of faculty members, exchange student programs can be considered as exporting dental education service items. Therefore, in a long-term perspective, it is necessary to establish differential and appropriate educational export plans.

• Korean Journal of Construction Engineering and Management
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• v.2 no.4 s.8
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• pp.144-156
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• 2001

This study aims at improving the limitations of current construction processes. Previous solutions to improve construction processes have been focused on the improvement of local processes. This paper proposes a method to improve global effectiveness of construction processes through ascertainment of communication among the process participants. This paper provides two case studies: Deck plate installation processes and Duct installation processes. The case study illustrates a way to improve global effectiveness by incorporating downstream participants such as specialty contractors in upstream construction processes such as design and planning.