• Journal of Distribution Science
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• v.16 no.10
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• pp.39-46
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• 2018

Purpose - this research is to examine the relationship between Franchise's experiential value, lovemarks, respectful recognition, and brand loyalty focusing on the control variables. Control variables such as age, occupation, education, monthly income, and kinds of restaurant are included to measure influence on these as well. Research, design, data, and methodology - 500 questionnaires were distributed from June 10th to July 10th, 2017. 225 respondents were totally included in this analysis using SPSS and AMOS program. In order to test hypothesis, factor analysis and reliability verification firstly were employed, and then covariance structure analysis was used. Results - Empirical results are as followed. First, it can be mentioned that the esthetics of dessert cafe is analyzed to have a positive effect on the perception of love and respectful perception. Second, playfulness has a positive effect on perception of love. Third, respect perception has a positive effect on brand loyalty. When variables such as age, occupation, education, monthly income, and restaurant type were used as control variables, only monthly income had a significant effect on respect recognition. This shows that the control variable has a significant effect on the causal relationship of the variables. Conclusions - In summary, it can be stated that it is necessary for marketers to establish marketing strategies in order to boost customers' experiential value such as esthetics of franchise and also to strengthen lovemarks for respectful recognition and brand loyalty.

• The Korean Journal of Applied Statistics
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• v.27 no.7
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• pp.1257-1268
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• 2014

Since the introduction of KTX (Korea Tranin eXpress) in Korea reilway market, number of passengers using KTX has been greatly increased in the market. Thus, demand forecasting for KTX passengers has been played a importantant role in the train operation and management. In this paper, we study several time series models and compare the models based on considering special days and others. We used the MAPE (Mean Absolute Percentage Errors) to compare the performance between the models and we showed that the Reg-AR-GARCH model outperformanced other models in short-term period such as one month. In the longer periods, the Reg-ARMA model showed best forecasting accuracy compared with other models.

• Journal of Cadastre & Land InformatiX
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• v.48 no.1
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• pp.245-253
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• 2018

The purpose of this study is to find the factors affecting the location of a Starbucks coffee shop by using multiple regression analysis. This study is based on location theory and the data for this analysis was collected from 522 retail real estate leases in Seoul. The results of the study are as follows. First, the most important factors affecting the location of a Starbucks coffee shop are monthly rent, deposit money, and goodwill value. Second, the number of firms & employees, local economic base, location characteristics, goodwill value, the deposit money, and monthly rents affect on the location of a Starbucks coffee shop in Seoul. Third, the result shows that deposit money, monthly rents, goodwill value, and numbers of business firms are important in the process of selecting the coffee shop location.

• Journal of Digital Convergence
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• v.12 no.7
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• pp.123-132
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• 2014

This study examines the influence of the physical environment on tourist's emotional response and behavioral intention in the tourist destination. The research was mainly performed in leading tourist destinations of Busan Metropolitan City (Haeundae, Gwanganri & Songjeong area) by the sampling survey method in April-May 2013. The results demonstrate as follows. Firstly, the tourist's convenience and amenity in physical environments have significant impacts on the negative feeling of emotional response, but attractiveness did not influence in negative feeling. By contrast, the attractiveness and amenity the a of physical environments give significant impacts on the positive feeling of emotional response but convenience did not work in positive response. Secondly, both positive and negative feeling of emotional responses give meaningful impacts on Tourist's behavior intention. According to the meaningful relationship between physical environment and emotional response, the regional characteristics and effective marketing management of tourism resource and preparedness should be considered in setting up tourist facilities.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.79-92
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• 2008

This study was to investigate consumers' recognition, preference, and use condition of processed food of Prunus mume(PFPM). As for the general recognition of Prunus mume, as the age is higher, and as the group of manufacture and intake has a higher level of academic attainments, the level of recognition is high. The group that manufactures and takes in PFPM at home showed high preference for Prunus mume processed food, and significant differences were shown among groups in this regard. The group of higher age and academic attainment level and those who manufactured Prunus mume at home showed high intake frequency of PFPM. 88.7% of the all respondents said that they had had Prunus mume products such as Prunus mume alcoholic beverage(76.3%), undiluted solution of Prunus mume(74.9%), Prunus mume tea(60.1%), and Prunus mume Jjangajji, or sliced vegetables preserved in soy sauce or hot pepper paste(46.3%). The rates of intake experience on another PFPM were relatively very low, and PFPM consumers in Daegu and Gyeongbuk areas were very limited. As for the prospect of Prunus mume processed food consumption, 48.8% and 46.7% of the respondents expected that it would remain in the current condition and would increase respectively. Moreover, 62.8% of the respondents said that they would purchase new PFPM satisfying such requirements above, which suggests that producing new PFPM is very positive.

• Journal of the Economic Geographical Society of Korea
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• v.12 no.2
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• pp.159-178
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• 2009

The purpose of the current study was to evaluate the importance-performance levels for the selection attributes of spa destination and to analyze the gap between importance levels of the selection attributes. The data were collected from the spa visitors to Yuseong spa complex. The findings of the current study were as belows: 1. as the results of factor analysis of 32 selection attributes, five factors were generated, such as "spa and supporting facilities", "surrounding conditions around spa resort", "friendship and the intention of recommendation", "spa water" and "fees of spa entry". 2. the mean analysis showed the statistically significant difference among the selection attributes for importance-performance levels and the mean levels of five factors were rank-ordered as in "spa and supporting facilities", "friendship and the intention of recommendation", "fees of spa entry", and "surrounding conditions around spa resort", "spa water". 3. as the results of IPA, the selection attributes were distributed as belows: 9 attributes were located in I (Keep up the Good Work), 4 attributes were located in II (Possible Overkill), 7 attributes were located in III (Concentrate Here). and 12 attributes were located in IV (Low Priority).

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.1
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• pp.9-13
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• 2009

Flos Sophora japonica L. (Leguminosae), commonly called scholar tree, is a well-known traditional medicine used for the treatment of bleeding and as an antihemorrhagic agent. This research was conducted to determine biofunctional activities of Flos Sophora japonica extract. Methanolic extract from Flos Sophora japonica was partitioned by using organic solvents, including n-hexane, ethyl acetate, n-butanol, and water. Ethyl acetate soluble fraction showed the strongest antioxidant activity ($RC_{50}=3.13{\mu}g/mL$) among the fractions. In antimicrobial activity assays, ethyl acetate soluble fraction was effective to bacterial inhibition, such as Escherichia coli and Klebsiella pneumonia, with minimum inhibitory concentrations in $125{\mu}g/mL$. In anticomplementary activity assays, water soluble fraction was the most effective exhibiting 21% inhibitory activity.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.337-345
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• 2006

The properties of various grains used for the solid-state cultivation of basidiomycetes were examined. The hydration time with cold water was 10 hours for malt soybean. The required hydration time for Job's tears, barley and wheat was 4, 6 and 12 hours, respectively, but the final moisture content ranged from 30 to 48 %, which was much less than the optimum moisture content for mycelial growth. For the mass cultivation of mycelia, the hydrated grains with cold water were placed in plastic bottles. The mycelial growth ra in e bottled grains was high in the early stage with inoculation of homogenized mycelium. The mycelium activity was maintained by adding sterilized water in the middle of the cultivation period. Jupjang underwent sensory evaluation to examine the possibility of utilizing basidiomycetes in functional foods. The grains fermented with Ganoderma lucidum was the best for Jupjang. The combination of malt soybean and Job's tears was the best for Jupjang. The acceptability of Jupjang was improved during the period of aging time.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.332-343
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• 2006

This study was designed to investigate the possible utilization of mugwort as a source of functional ingredients. The approximate composition for mugwort powder was 5.06% moisture, 1.98% crude protein, 4.65% crude fat, 5.85% ash and 82.46% carbohydrate. The highest mineral content was potassium. The contents of total phenolic compounds and condensed tannin were 114 mg% and 11,000 mg%, respectively. The highest electron donating ability(EDA) was observed from the ethyl acetate and butanol fractions of mugwort powder but the lowest was shown by the hexane fraction. In color values, with increasing mugwort powder content, the 'lightness', 'redness' and 'yellowness' decreased in the crust, while in the crumb bread the 'lightness' decreased and the 'redness', and 'yellowness' increased. With the addition of mugwort powder as a substitute for strong flour over the range from 2.5% to 10.0%, the ratio of the volume and specific volume of white bread decreased while its weight increased. In the texture measurements for white breads, the hardness decreased slightly with the addition of 2.5% mugwort powder, but then increased with further additions of mugwort up to 10.0%. The addition of 2.5% mugwort powder increased the springiness and gumminess of white bread. The highest sensory scores for color, flavor, taste, texture and overall acceptance as evaluated by a student sensory panel were obtained from white bread with 2.5% mugwort powder and from the control. The highest sensory scores as evaluated by a baker sensory panel were obtained from white bread with 2.5% mugwort powder. In ranking test, overall acceptability of white bread was the highest in the control. Overall acceptance scores by sensory evaluation of white bread with 2.5% mugwort powder were not significantly different from those of control.