• Journal of Food Hygiene and Safety
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• v.32 no.2
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• pp.163-169
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• 2017

The purpose of this study was to estimate the antimicrobial activity of Maesil (Japanese apricot, Prunus mume) extract against Vibrio vulnificus. The strains tested in the study were 28 V. vulnificus isolates originated from fish, seawater, mud flat and seawater in fish restaurant. The vvhA gene was detected using real-time PCR and biochemical identification expressed above good identification in 28 isolates of V. vulnificus. All of V. vulnificus used in this study was susceptible to tetracycline and chloramphenicol antibiotics. These two antibiotics were considered to be useful for the treatment of patients. Maesil extracts 2.5% and 5% showed antimicrobial activity against V. cholerae NCCP 13589 and V. parahemolyticus NCCP 11143. V. vulnificus isolate and V. vulnificus NCCP 11135 showed growth inhibition at 1.25%, 2.5% and 5% of Maesil extract, respectively. Compared with V. cholerae and V. parahemolyticus, the antibacterial activity of Maesil extract against V. vulnificus was high. The minimum bactericidal concentration of Maesil extract for V. vulnificus was 1.6%. These results revealed that Maesil extract was found to be very useful for inhibiting the growth of V. vulnificus and can be expected to prevent food poisoning caused by V. vulnificus.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.203-210
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• 2017

The purpose of this study was to compare hand washing awareness and microorganism contamination on the hands for evaluating the difference between awareness and conditions of hand hygiene. The average number of total aerobic bacteria and coliform was 2.7 log CFU/hand and 1.8 log CFU/hand, respectively. Coliform bacteria were detected in all of the students tested in this study. The questionnaire survey data obtained via a direct interview were collected from 100 university students with microorganism analysis. A majority (90%) of the students recognized that good hand hygiene is important in order to prevent food poisoning. In the hand washing survey data, the responses suggesting "always washed" from "before eating food", "after handling money", "after finishing study" and "after visiting patients" were observed in 18, 13, 15 and 33 out of the 100 students, respectively. The questionnaire data of hand washing frequency and time duration showed that 14 students and 6 students answered "more than 8 times of hand washing per day" and "more than 30 seconds of hand washing time", respectively. These results indicated that improper hand washing practices and poor hand hygiene were identified in the majority of the students. This emphasizes the difference between awareness and conditions of hand hygiene. Repeated hand washing education about the frequency, time duration and methods is constantly required to improve hand hygiene. Installation of hand washing equipment in the space of a restaurant and cafeteria is suggested for enhancing hand hygiene before eating food.

• Korean Institute of Interior Design Journal
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• v.25 no.5
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• pp.121-129
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• 2016

With the ingenious properties of unconstrained formativeness and frank expression of materiality the exposed concrete became popular with numerous architectures. The application of the exposed concrete has expanded to indoor environments such as commercial and residential spaces beyond the building exteriors with the uncompromising nature of its materiality. The purpose of this study is to conduct sensibility evaluation of the exposed concrete finish in interior spaces. The sensibility evaluation is conducted through a survey on a set of space models of the exposed concrete finish. The three rendered space models were evaluated by emotional vocabulary of 18 pairs of words. The result were as follows: First, the emotions derived from the exposed concrete finish are 'modern', 'cold', 'simple', 'restrained', 'rough', 'dark', 'new', 'chic', 'familiar' and 'eco-friendly'. Second, three sets of space models with alternative materials on walls and floors in exposed concrete interior space showed clear difference in sensibility. A space with the exposed concrete finish on the floor, the walls and the ceiling showed the results of 'cold', 'dark', 'rational' and 'masculine'. In the exposed concrete finish environment with wood flooring 'comfortable', 'warm', 'bright' senses and with white paint finish on the wall 'bright', 'practical', 'ordinary' and 'restrained' senses were obtained. Third, all three images achieved senses of 'chic', 'modern', 'new', 'pleasant', 'environment friendly' and 'satisfactory'. The modernity and stylish expressions of the exposed concrete finish were kept with the application of different material finishes as well as complementing its cold and rough expressions with warmth and brightness.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.103-118
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• 2015

This study is intended to look into the effect of dining space color and design on customers' psychological response, satisfaction, and reuse intention of restaurants. To achieve this, an empirical survey was carried out based on responses from 400 dining-out customers. The results were as follows. The dining space color and design had a significant and positive effect on customers' psychological reaction, satisfaction and reuse intention of restaurants. This is a result of positively evaluated service through an increased customer emotional response to simultaneous factors. It also suggest a recognition of a customer's psychological response in forming images based on restaurant attributes aside from food quality, such technique, ornamental equipment, sound, and design factors harmonized with indoor environment, in an attempt to increase customer interest in an increasingly competitive business environment. Consequently, dining space color and design can lead to customers' psychological satisfaction and reuse intention.

• Journal of Korean Society for Atmospheric Environment
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• v.27 no.4
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• pp.426-435
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• 2011

In this study, PM emission factors for commercial meat cooking were developed by the experiment using the similar restaurant model. The commercial material types of meat cooking were beef, pork and duck. And meat cooking materials were classified with marinated and raw cooking methods. The marinated and raw cooking methods were flat griddle (LPG) and under fired charbroiling grill. As a results, $PM_{10}$ emission factors for underfired pork cooking was estimated as 7.39 g/kg-meat which was the highest value in this study. The emission factors of under fired charbroiling grill method were higher than that of flat griddle method regardless of meat cooking material types and marinated meat. The particle size distribution of meat cooking was 0.23~5 ${\mu}m$ and median diameter was 2~2.5 ${\mu}m$.

• Journal of Korean Society of Rural Planning
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• v.15 no.1
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• pp.89-99
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• 2009

I wish to establish Kwang-shi Han-woo agriculture theme park furtherance plan that take advantage of unique area resource of homebred cattle meat sale restaurant of the Chungchong-namdo Yesan County Kwang-Shi Ran-woo village. Improve regional income that develops Kwang-shi Ran-woo area that is made up a rest and experience space that escapes in sightseeing of Ran-woo meat putting first that is food, and contribute in economy activation by promotes City-Farm exchange, and is behind present, and is expected that contributes in farm village area activation that is stagnated Ran-woo specialization area of whole country scale. Kwang-shi Han-woo agriculture-farm village theme park plan is thought that active participation of thorough environmental protection and local resident is necessary condition as plan that take advantage of peculiar latency resource of area. In plan process, reflected various opinion of local resident representatives to space but there is a little insufficient page, and sees that also thorough environment analysis should be preceded. Hereafter, see that correction' repletion need a little through thorough grasping of latency resource that put together thorough natural environment investigation. in Yesan County with analysis at final design step. But, see that plan of theme park that take advantage of characteristic resource in farm village, especially situation of Ran-woo farmhouses that is suffering now difficulty as plan that do appropriateness of city in area activation and economical income guarantee side of farmhouse inhabitants.

• Fire Science and Engineering
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• v.24 no.1
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• pp.134-139
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• 2010

According to the "Yearbook of disaster response, fire safety and fire statistics (NEMA: National Emergency Management Agency)", approximately 34% of all fire is interior fire such as hotel, restaurant and residence and more than 53% of which is occurring in the kitchen. The evaluation of fire extinguishing system in the kitchen is performed in accordance with the "Korea Fire Equipment Inspection Standard (KOFEIS 0101-1)" which is using one environmental condition. However, only using one environmental condition is not enough to evaluate the performance of the automatic fire extinguisher in kitchen fire. So the study of fire detecting characteristic about various environmental condition needs. In this study, the numerical analysis is carried out about detecting time characteristic for various range's surrounding environment. As a result, it showed up to 100 s difference in the detection time depending on the position of the range. And detecting time also showed difference for on-off hood operation. From this results, it can be verify and improve the evaluation standard for the fire extinguishing system in kitchen fire.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.8
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• pp.1076-1087
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• 2006

The purpose of this study was to identify critical control points of service encounter by types of restaurants in order to manage moment of truth when customers encounter services. Questionnaires were collected from 812 customers (aged 15 years or older) who had used restaurants in Seoul, from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant differences were shown between importance and performance of interaction quality, physical environment quality and outcome quality. Significant differences were also shown in importance and performance of interaction and physical environment quality, and performance of outcome quality by restaurant types but no significant difference was indicated in importance of outcome quality by restaurant types. That is, the importance of outcome quality, which means the quality of food, was regarded as important by customers who use restaurants regardless of types of restaurants. The result of examining interaction quality showed that family restaurants managed waiting customers quite well and provided information on the Internet homepage. Performance of responding to customers with complaints was rated the highest in family restaurants. Regarding physical environment quality, importance and performance scores significantly differed by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants. In terms of service encounter quality, items whose importance scores were high but performance scores were low in importance-performance analysis matrix were 'quality of provided food is always uniform' and 'the space between other tables is enough' for fine-dining restaurants. In family restaurants, 'size of chairs or tables is enough', and 'the space between other tables is enough' were included in the items, while 'interior facilities are attractive', 'size of chairs and tables is enough', and 'the space between other tables is enough' were included in the items in case of fast-food restaurants. A difference was indicated depending on types of restaurants.

• Journal of Distribution Science
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• v.11 no.8
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• pp.25-30
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• 2013

Purpose - Foodservices have grown to over 60% of the franchise industry. However, despite reaching this high level, the foodservice franchise industry is experiencing severe ups and downs. While factors such as expansion by franchises and the entry of large multinational firms are causing this imbalance, the more serious problem faced by franchisees is the lack of know-how and correct operating procedures. Franchise headquarters should advise franchisees on important matters such as food ingredients, interior design, tableware, and fixtures. However, even though franchise headquarters have the ability to impart such management know-how, this is often a neglected area. Research design, data and methodology - This study was conducted in an industrial environment to present suitable competitive alternatives for foodservice franchises. Empirical analysis was conducted using a sample of 232 people with experience in targeting customers. The main purpose of this study is not to identify and analyze the factors affecting customer satisfaction. Customers of the Food Service Industry to invite contacts until departure for the service flow by identifying the expectations and allow this area by analyzing the resulting measures to enhance the competitiveness has presented. Results - Actual results contact factors affecting the quality of service on customer satisfaction was a significant influence. However, the end of this analysis, the actual customer satisfaction directly affects the quality of service that is only important factor can commit mistakes. Relatively large impact on customer satisfaction, which is relatively independent of the quality factor should be a review of zone of tolerance. In this study, eating phase relative to contact the service customer satisfaction was the most influential. The results, however, zone of tolerance for an area in the waiting and ordering dissatisfaction factors are appearing. And in the course of these services outside the zone of tolerance area is unsatisfactory evaluation is being done. Conclusions - After all, Foodservice, the contact service management for zone of tolerance the top priority should be can be seen. Foodservice contact first in the case of service quality factors caused by the continuous flow of services, so this step-by-step identification needs to be clearer. This, of course, to distinguish between the actual per unit of activity appears to be more difficult to follow, for it seems to need a lot of future complementary. Next is the assessment of customer service quality. Customers remember the experience for the services of a real contact through the assessment and service evaluation clearly emerge as the expected level can be difficult. However, this situation is controlled by the test method cannot be avoided unless there is no limit to the number of leave. Despite these limitations, the next step to contact a service evaluation and analysis have to continue to refine and thereby franchisees for the operation of the store in terms of practical know-how required to provide to the office believe.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.666-676
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• 2012

The purpose of this study was to propose effective marketing communication strategies for overseas Korean restaurants through a multilateral comparison analysis of American, Chinese, and Japanese consumers' attitudes towards communication media and Korean restaurants. The survey was written in English, Chinese, and Japanese, with guideline for surveyors, and conducted using both online and offline methods. Samples were collected from five major cities - Los Angeles, New York, Tokyo, Beijing and Shanghai, which are the foothold for the globalization of Korean food. When it comes to attitudes towards communication media, word-of-mouth showed a high mean value, indicating it as the most useful and reliable media recognized by consumers who visited Korean restaurants. Furthermore, the necessity of recognizing the importance of visual communication in the physical environment of Korean restaurants and specialized websites, featuring restaurants and gourmet food, was observed. Consumers in all three nations chose word-of-mouth as the most useful and reliable media for learning about Korean restaurants. In addition, American consumers highly depended on signage and restaurant exteriors. Chinese consumers highly recognized the usefulness and reliability of offline media, such as newspapers, magazines, and events, while Japanese consumers considered online media, such as gourmet websites, blogs and social networks, as useful and reliable sources. A significantly positive attitude and high value was observed in all who had visited Korean restaurants. American and Japanese consumers had a significantly higher rate of intention to visit Korean restaurants in the future and to tell others about their satisfaction with Korean restaurants. Meanwhile, the average rate of prior preference for Korean restaurants (when choosing restaurants) was the lowest in all three countries. This study is useful for both the Korean government and food enterprises abroad to plan and develop marketing communication strategies properly for overseas Korean restaurants.