• 산업식품공학
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• 제14권1호
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• pp.41-48
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• 2010

생식 첨가량을 3.7-11.7%로 조절한 생식음료의 분산안정성을 터비스캔을 사용하여 광학적 방법으로 측정하였다. 생식음료는 제조 후 시간이 경과함에 따라 음료 하부에서는 침전이 생성되어 후방산란광플럭스(이후 후광플럭스로 약칭)가 강해진 반면, 중간부에서는 청징현상에 의해 약해졌으며, 최상층부에서는 거품이 생성되어 다시 강해졌다. 생식 첨가량이 증가할수록 침전이 서서히 진행되었으며 전체 침전층은 두텁게 형성되었다. 침전에 의한 후광플럭스의 퍼센트변화율의 시간에 따른 변화는 로그 모델이 적용 되었으며 결정계수는 0.979-0.988로 높은 값을 보였다. 생식 첨가량은 생식음료의 상층부에 형성되는 청징층과 하층부의 침전층의 경계면, 즉 청징층 선단의 이동속도 뿐 만 아니라 분리된 층의 수에도 영향을 미쳤다. 생식 첨가량 3.7%의 경우는 2층으로, 5.7-9.7%의 경우는 3개 층으로, 11.7%는 4개 층으로 분리되었다. 생식음료 제조 후 17-29분 사이에 1차 청징층 발생이 시작되었고 22-53분간 지속되었으며, 생식첨가량이 낮을수록 청징층 두께는 증가하였다. 청징층 발생은 생식 첨가량 7.7%인 음료에서 가장 늦게 나타나 최대 분산안정성을 보였다.

• 한국생활과학회지
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• 제16권3호
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• pp.643-650
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• 2007

The purpose of this study was to assess the effects of perceived value and satisfaction with employees' foodservice on loyalty intention. A total of 273 questionnaires were completed. Structural equation model was used to measure the mediating role of satisfaction in the causal relationships among perceived sacrifice, service quality, value, satisfaction, and loyalty intention. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The direct effects of perceived sacrifice and service quality on value were statistically significant. The direct effects of service quality and value on satisfaction were statistically significant. The direct effects of value and satisfaction on loyalty intention were statistically significant. The service quality had a significant indirect influence on loyalty intention through value and satisfaction. In addition, the value played a mediating role in the relationship between service quality and satisfaction. The satisfaction played a mediating role in the relationship between value and loyalty intention.

• The Journal of Asian Finance, Economics and Business
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• 제7권7호
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• pp.279-291
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• 2020

This study aims to develop the concept of innovation models with the marketing channel construct approach, marketing innovation, product segmentation, and customer insight; as well as improvements to the theory of resource-based combined with the method of service-dominant logic. This study approach is based on quantitative descriptive conducted with three stages of testing scenarios. The first test is the mapping of the innovation model construct through testing the validity and reliability with the moderation of customer orientation variables. The second scenario examines the relationship of influence between the independent variables on the dependent variable of 29 hypothetical analysis equation modeling. The unit of analysis was conducted on 497 SMEs involved in the food and beverage sectors, with the criteria being SMEs must have a rating of 4-5 points on the Go-Food applications software. The results shown that: 1) the construct used to develop an innovative model both directly and via moderation is positive and significant; 2) Through a complicated relationship that involves all components of the variable, it outlines a positive and significant effect except for the path of analysis (μ5). The theoretical and managerial implications state that the service-dominant logic approach and resource-based view theory have extreme reliability and interrelations.

• 동아시아식생활학회지
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• 제17권3호
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• pp.417-424
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• 2007

The purpose of this study was to measure the effects that service quality, perceived value and satisfaction have on loyalty in Namhaean area restaurants. A total of 273 questionnaires were completed. The structural equation model was used as an analysis method to measure the causal effects of service quality, perceived value, satisfaction and loyalty. The results demonstrated that the structural analysis result for the data was an excellent model fit. The effect of service quality on value, the effect of perceived sacrifice on value, the effect of service quality on satisfaction, the effect of value on satisfaction, and the effect of satisfaction on loyalty were statistically significant. Moreover service quality had an indirect effect on satisfaction through perceived value, and service quality also had an indirect effect on loyalty through perceived value and satisfaction. Perceived value had an indirect effect on loyalty, and an effect through satisfaction. Perceived sacrifice had an indirect effect on satisfaction through perceived value, and it also had an indirect effect on loyalty, and an effect through satisfaction. Further study is still required, and should be aimed at identifying the causal mechanisms of constructs, such that restaurant managers might be better prepared to offer value and satisfaction to their customers.

• 한국식생활문화학회지
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• 제22권3호
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• pp.303-308
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• 2007

The purpose of this study was to measure the mediating effects of sacrifice, value and satisfaction on the relationship between restaurant service quality and loyalty. A total of 273 questionnaires were completed. Structural equation model was used to measure the causal effects of service quality, perceived sacrifice, value, satisfaction and loyalty. Results of the study demonstrated that the structural analysis result for the data also indicated excellent model fit. The influences of service quality and perceived sacrifice on value were statistically significant. The influences of service quality and value on satisfaction were statistically significant. The influences of value and satisfaction on loyalty were statistically significant. As expected, the service quality had a significant effect on loyalty. The results indicated that the effect of service quality on loyally was mediated by value. Moreover, the effect of service quality on loyalty w3s mediated by satisfaction.

• 무역학회지
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• 제47권5호
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• pp.147-160
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• 2022

This study aim to use the GTAP model to analyze the impact of RCEP Fermentation in the Korean manufacturing industry by quantifying the RCEP tariff commitment table. The research results show RCEP has boosted output in all sub-manufactures except wood and printed matter due to increased export volumes. Wood products, on the other hand, are more reliant on imports due to lower production due to lower domestic sales or overall exports. After RCEP came into effect, the import and export scale of Korea's manufacturing industry expanded effectively. Among them, the positive impact on the intensive low-tech manufacturing industries such as clothing and leather products, wood products and printing products, and food, beverage and tobacco products is greater than the positive impact on the technology-intensive medium and high-tech and high-tech manufacturing industries. And found that the growth rate of Korea's manufacturing trade is basically proportional to the tax reduction rate of RCEP. Finally, in order to promote the development of the manufacturing industry, some suggestions are put forward that need the government's policy support and strengthen the regional cooperation with RCEP member countries.

• 한국식생활문화학회지
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• 제39권2호
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• pp.96-105
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• 2024

The domestic artificially sweetened beverage market has grown rapidly in recent years, and sodas have led this growth. This study investigated consumer food purchasing behavior of artificially sweetened sodas in terms of the food health stereotypes of "vice" and "virtue"; used to denote unhealthy and healthy food purchases, respectively. The study was conducted using consumer panel data collected by the Rural Development Administration from 2017 to 2020. Given the semi-continuous nature of artificially sweetened soda purchases, Cragg's two-part model was used for the analysis. The probability of purchasing artificially sweetened sodas increased as expenditure on snacks (a vice food category) increased. However, of those panelists who purchased artificially sweetened sodas, expenditure on artificially sweetened sodas decreased with expenditure on snacks and increased with expenditure on fruits (a virtue food category). These results suggest that vicious-lifestyle consumers choose artificially sweetened sodas when they regulate eating habits, whereas virtuous-lifestyle consumers increase artificially sweetened soda expenditure for hedonic consumption to reduce guilt based on a sensible trade-off effect.

• 경영정보학연구
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• 제24권2호
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• pp.41-66
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• 2022

IT 및 모바일앱의 발전과 코로나19로 인한 비대면 서비스의 확대로 최근 '스마트 오더'가 식음료서비스 분야에서 활성화되고 있다. 매출이 감소한 최근에도 스마트 오더에 의한 주문건수는 꾸준히 증가하고 있으며, 이러한 주문방식은 고객의 데이터를 축적할 수 있어, 향후 효과적인 고객맞춤 서비스를 가능하게 한다. 따라서 스마트 오더에 대한 만족과 지속이용의 메카니즘을 밝히는 연구는 필요하다. 본 연구에서는 기술수용모형(TAM)을 근간으로 스마트 오더의 만족과 지속이용의도를 연구하되, 고객의 성격유형(외향-내향)의 조절효과를 검토해 보았다. 이를 위해 스마트 오더 이용자 317명을 대상으로 설문조사를 실시하였고, 구조방정식모형 분석에 의해 가설을 검증하였다. 인지된 유용성, 용이성, 유희성이 모두 만족도에 유의한 영향을 미쳤고, 만족도는 지속이용의도에 유의한 영향을 미쳤다. 이러한 영향은 내향적 고객의 경우가 더 컸으며, 이는 언택트(untact) 서비스의 경우에 만족과 지속이용의도에 성격유형에 따른 차이가 있음을 보여주었다. 이러한 결과는 향후 서비스의 고객맞춤화 전략에서는 고객의 성격유형이 고려되어야함을 시사하고 있다.

• 마케팅과학연구
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• 제17권3호
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• pp.109-132
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• 2007

The present study examines the relationship among relationship quality, organizational commitment, and prosocial behavior. In this study, relationship quality is defined as relationship quality between manager and employee (RQME) and relationship quality between organization and employee (RQOE). The authors also investigate the mediating roles of RQOE and organizational commitment in the conceptual research model. Findings indicate that RQME has a positive and direct effect on RQOE, organizational commitment, and prosocial behavior. The results also show that both RQOE and organizational commitment have a mediating role in the relationship between RQME and prosocial behavior of employees. Finally, the authors found that RQOE influences prosocial behavior through organizational commitment.

• 한양메디칼리뷰
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• 제34권3호
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• pp.130-136
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• 2014

Animals find nutritious foods to survive, while avoiding aversive and toxic chemicals through the chemosensory faculties of olfaction and taste. The olfaction is comparatively well characterized, but the studies of taste are only recently developing since after 2000. Genetic, immunohistochemistry, and electrophysiological studies with knock-out transgenic mice opened up the taste field in mammals. Taste in insects has been only recently been studied after mammalian taste receptors were identified. Flies also discriminate the differences of sweet, salty and sour food, while being able to detect and reject potential foods contaminated with toxins or detrimental chemicals. These discriminatory abilities indicate that flies house basic taste receptors in their taste organs like humans. For the last decade, the sweet and bitter gustatory receptors in Drosophila have been characterized. In this review, we compare the taste anatomy between humans and insects. We also introduce five canonical taste sensations in Drosophila. In addition, we introduce new taste repertoires, that fruit flies can sense water and fatty acids as well as the carbonation buffer in beverage. These studies on simple model organisms will open up a new potential for scientists to further investigate these characteristics in vertebrates.