• 한국인터넷방송통신학회논문지
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• 제19권6호
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• pp.1-8
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• 2019

최근 '바이럴 마케팅' 으로 인해서 홍보에만 치중하는 블로그 게시물 등으로 인해 소비자의 불신이 깊어졌다. 또한, 이용후기를 거짓으로 작성하거나, 과장 확대하는 등의 마케팅 사업은 신문이나 TV 광고에 비해 가격이 저렴하면서도 효과가 커 각광받는 사업 중 하나로서 광고비 규모는 2016년 기준 '3조 3941억'으로 주요 광고수단으로 자리잡고 있다. 이러한 '바이럴 마케팅'으로부터 정보를 걸러주는 도구가 필요한 인터넷 환경이 되었다. 본 논문에서 제시하는 가짜 리뷰 필터링 어플리케이션 ADDAVICHI는 사용자가 '이벤트', '맛집' 등의 컨텐츠를 검색하면 블로그 키워등, 총 검색수, 신뢰도, 만족도 등을 추출하고 분석하여 제시한다. 신뢰도는 블로그에 있는 광고게시물 수와, 전체 게시물 수를 보여주고, 만족도는 신뢰도에서 걸러진 청정 게시물을 긍정 게시물과 부정게시물로 나눠서 보여준다. 마지막으로 키워드는 긍정 게시물에서 나온 리뷰 상위 세 단어 리스트를 보여준다. 이러한 방법으로 사용자가 광고 글로부터 벗어나서 정보를 해석할 수 있도록 지원한다.

• 한국식품조리과학회지
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• 제20권6호
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• pp.619-629
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• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• 한국환경교육학회지:환경교육
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• 제25권2호
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• pp.242-253
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• 2012

This research aims to identify the effect of message design on university students' attitude toward the BIPV (Building Integrated Photovoltaic) and find out its educational availability and implications in environment education. For this purpose, we conducted a survey on questionnaires answered by 244 students of S university at lunch time in the school restaurant with the imaginary scenario that it is required to increase the food price due to photovoltaic-equipment. The students were divided into 9 groups and according to whether the eco-friendly message components are offered and the different rate of a rise in the foods' price. In order to look over various aspects of attitudes, the questionnaires are subdivided into 2 parts according to the classification of attitudes; the preference as an cognitive-affective attitude and the intention of visit as an behavioral attitudes. The results of this study are summarized as follows; (1) The eco-friendly message design has a significant effect on students' attitude. (2) If given explanation including information regarding eco-friendly facility and marking eco-friendly' adject, it has an positive influence on students' preference and intention of visit. (3) It is more effective to offer the information about the reason why the cost increase than just explain the eco-friendly characteristics of object as the message design strategy to attract student's positive attitude. (4) Although it is required to burden a certain scale of cost, students show higher preference and intention of visit if given the eco-friendly message design.

• Environmental Engineering Research
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• 제18권2호
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• pp.85-90
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• 2013

This study is an attempt to quantify rainwater utilization and miscellaneous water demand in Tokyo's 23 special wards, the core of the urban area in Tokyo, Japan, in order to elucidate the potential of further rainwater utilization. The rainwater utilization for miscellaneous appropriate water demands, including toilet flushing, air conditioning, and garden irrigation, were calculated for six different types of building: residential house, office, department store, supermarket, restaurant, and accommodation. Miscellaneous water demands in these different types of building were expressed in terms of equivalent rainfall of 767, 1,133, 3,318, 1,887, 16,574, and 2,227 (mm/yr), respectively, compared with 1,528 mm of Tokyo's average annual precipitation. Building types, numbers and its height were considered in this study area using geographic information system data to quantify miscellaneous water demands and the amount of rainwater utilization in each ward. Area precipitation-demand ratio was used to measure rainwater utilization potential for miscellaneous water demands. Office and commercial areas, such as Chiyoda ward, showed rainwater utilization potentials of <0.3, which was relatively low compared to those wards where many residential houses are located. This is attributed to the relatively high miscellaneous water demand. In light of rainwater utilization based on building level, the introduction of rainwater storage mechanisms with a storage depth of 50 mm for six different types of buildings was considered, and calculated as rainfall of 573, 679, 819, 766, 930, and 787 (mm), respectively. Total rainwater utilization using such storage facilities in each building from 23 wards resulted in the retention of 102,760,000 $m^3$ of water for use in miscellaneous applications annually, and this volume corresponded to 26.3% of annual miscellaneous water demand.

• 한국산학기술학회논문지
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• 제16권4호
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• pp.2385-2390
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• 2015

도시철도의 운행초기는 수송수단으로서의 역할만이 요구되었으나 지하 승강장에 체류하는 시간이 길어짐에 따라 지하 승강장은 하나의 생활공간으로서 환경개선이라는 문제에 직면하게 되었다. 이에 따라 스크린 도어의 근간이 되는 슬라이딩 자동문은 고객의 편의와 출입을 통제하는 방법의 편리성을 이유로 대형 유통매장, 병원, 음식점, 관공서 등에 도어시설로 광범위하게 사용되고 있다. 이에 따라 스크린 도어는 승객의 편의와 안전 확보, 쾌적한 역사 조성 및 에너지 절약이 필요할 뿐만 아니라, 요소부품의 설계 및 신뢰성 확보를 통한 스크린 도어 시스템 최적설계기술개발이 필요하다. 본 논문에서는 스크린 도어의 신뢰성 확보를 위해 롤러, 프레임 시스템을 모델링하고 구동강성 조건들에 대한 실험결과를 검증하여 요소부품의 불량률을 줄이고, 성능을 높일 수 있음을 제시하고자한다.

• 한국식생활문화학회지
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• 제30권3호
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• pp.333-344
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• 2015

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at well-being restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

• 한국조리학회지
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• 제5권1호
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.

• 한국조리학회지
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• 제22권5호
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• pp.252-266
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• 2016

본 연구는 예삭장과 호텔의 홍보와 광고 효과를 높이기 위해 예식장과 호텔 서비스 접점이 가장 많은 예식장 식당 하객을 대상으로 예식장 식당 서비스 품질과 예식장 식당 고객만족, 그리고 추천의도 간의 관계, 또 이 인과관계에서 예식장 호텔 이미지의 조절효과에 대해 검증하였다. 이를 위해 서울에 소재하는 예식장과 호텔 10곳을 선정하여 예식장 식당을 이용하는 하객 332명을 대상으로 실증분석을 하였다. 본 연구의 결과는 다음과 같다. 첫째, 예식장 식당 서비스 품질 중 종업원, 시설 및 환경, 그리고 편리성 서비스 품질은 예식장 식당 고객만족에 유의적인 정(+)의 영향력이 있었다. 둘째, 예식장 호텔 이미지는 음식과 종업원 서비스 품질과 예식장 식당 고객만족 간에 부(-)의 조절효과가 있는 반면, 시설 및 환경 서비스 품질과 예식장 식당 고객만족 간에 정(+)의 조절효과가 있었다. 셋째, 예식장 식당 고객만족은 추천의도에 유의적인 정(+)의 조절효과가 있었다. 넷째, 예식장 호텔 이미지는 예식장 식당 고객만족과 추천의도 간에 유의적인 부(-)의 조절효과가 있었다.

• 한국조리학회지
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• 제16권1호
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• pp.226-238
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• 2010

국내에는 많은 창업자들이 창업을 앞두고 프랜차이즈 사업에 대한 정보와 전망을 탐지하면서 본인이 가지고 있는 조건과 본사의 장점과 단점을 합리적성 판단하고 또한 본사의 신뢰를 분석하고 계약 의사로 이어지게 될 것이다. 그래서 본 연구에서는 창업자의 환경에 따라 가맹 본사의 조건 지원 요소가 신뢰 계약 의사를 분석결과, 다음과 같은 결과를 도출하였다. 첫째, 창업자 환경이 본사 조건에 미치는 영향에서는 본사의 역사 요인에서 경험, 창업자의 자신감이, 본사의 가맹점의 수에서는 경험, 전문 지식이, 본사의 브랜드 요인에서는 경험, 전문 지식, 창업자의 자신감이 유의한 영향을 미치는 것으로 나타났다. 둘째, 창업자 조건이 지원에 미치는 영향에서는 광고 지원, 요인에서는 경험, 전문 지식, 창업자의 자신감이 교육 지원 요인에서는 자본, 경험 요인이 영업 지침서 활용 요인에서는 자본, 전문 지식, 창업자의 자신감 요인이 또한, 패키지의 구매 요인에 창업자의 자신감 요인이 유의한 영향을 미치는 것으로 나타났다. 셋째, 본사 지원이 신뢰에 미치는 영향에서는 신뢰 요인에서 본사의 역사, 본사의 가맹점 수, 본사의 브랜드 요인이 유의한 영향을 미치는 것으로 나타났다. 넷째, 본사 지원이 계약 의사에 미치는 영향을 살펴보면 계약 의사 요인에서 교육 지원, 영업 지침서 활용, 패키지의 구매요인이 유의한 영향을 미치는 것으로 나타났다.

• Human Ecology Research
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• 제58권4호
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• pp.483-496
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• 2020

This study examined the effects of eating alone, meal type, and dietary lifestyles on healthy eating capability of one-person households. We analyzed the mediation effects of weekly frequencies of each meal type taken by one-person households between eating habits such as eating alone and dietary lifestyles of one-person households and healthy eating capability. We also analyzed data from the 2019 Food Consumption Behavior Survey using a sample of 688 one-person households. Factor analysis, latent profile analysis, structural equation model analysis was conducted; direct and indirect effects of independent variables were tested using bootstrap method. The major results were as follows. Frequency of eating alone was about 10 times a week on average; one-person households had home-made meals about 12 times a week, for restaurant meals, 4 times, for delivered/take-out food, 0.39 times, and for other types, 0.44 times. Weekly frequencies of eating alone and meal types taken by one-person households were significantly different among the different socio-demographic groups. Dietary lifestyle was classified into four classes: traditional, health ignorant, food lifestyle ignorant, and balanced. Eating alone and dietary lifestyle had a significant effect on weekly frequency of each meal type. Frequencies of eating alone, balanced dietary lifestyle, and taking home-made meals had a positive direct effect on healthy eating capability, and frequency of taking delivered or take-out food and food consumption ignorant lifestyle had a negative direct effect. Eating alone, balanced and traditional dietary lifestyles had a positive indirect effect through the meal type; however, watching Mug-bang had a negative indirect effect.