• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.109-123
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• 2006

The purpose of the study is to develop a curriculum of school hotelier using a job analysis. A job analysis is used to reform the educational programs and to develop new ones. For the analysis New Analysis Method and Verification Method is applied. As the results of analysis are the following: Hotel Management, Food & Beverage Management, Cocktail, Hotel Marketing, Room Management, Service Management, Wine and Food, Principle of Cooking, Tourism Law, Hotel & Food Service Management Case study, On the Job Training in Hotel & Food Service, Out Eating Management, Introduction to English, Vocational English, TOEIC. English Conversation, Introduction to Japanese, Vocational Japanese, JPT, Japanese Conversation, Thesis, Language Study in Foreign Countries.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.75-90
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• 2006

The purpose of this study is to understand how to activate field training internships through former researches related to training internships. The concept of field training is the same as education of work experience. Students have experienced the skills of practical jobs in the tourism industry and could enhance acquisition of professional theories. According to domestic former researches, students who participated in hotel field practice hardly satisfied with internships due to unreasonable duties, burdens and circumstances regardless of efficiency of school curriculum. Also, they showed dissatisfaction with compensation. However, foreign studies have only focused on communication between hotels and schools. Finally, in order to activate industrial field training internships, schools and hotels have more delicate harmonization to address training internship problems. In addition, promoting field training internships must include proper incentives and must be supported by school. And also the hotel management must offer incentives to the students who are under field training internships in the hotel. From internship programs, students could get much more benefits in hotel job application.

• Journal of Environmental Policy
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• v.11 no.1
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• pp.3-25
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• 2012

To evaluate the sustainability assessment of eco-tourism resources, the assessment of Upo wetland was conducted by defining mathematical assessment models, by developing assessment indicators and by calculating the weight of main factors affecting on the sustainability through questionnaires analysis of 135 eco-tourism experts group. After that, the current sustainability grade level for Upo wetland was confirmed, and grade-level enhancement measures on each items were proposed. Although, this paper was focused on Upo wetland, but it is meaningful to prepare for the foundation in the sense of assessing scientifically and systematically the sustainability by providing concrete research model and method for the sustainability assessment of eco-tourism resources.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.91-108
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• 1999

1. Increasingly Turbulent and Complex Environment 2. The Hotel Future 3. 마침말(The Temporal Nature of Change)

• Asia pacific journal of information systems
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• v.31 no.2
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• pp.220-235
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• 2021

Technology has been changing the travel experience of visitors. Particularly, augmented reality (AR) is one of the emerging technologies, which widely used in cultural heritage tourism sites. This study is based on a new technology acceptance model and future modified this model to examine the relationship between product beliefs, consumer satisfaction with AR, and destination loyalty in cultural heritage sites. Moreover, this paper examined the role of technology readiness (TR) forming travellers' loyalty of destination with a kind of travel technology--AR. The results show that perceived usefulness and perceived ease of use have significant effects on the satisfaction of AR towards the travellers' loyalty of destination. TR is found to have moderating effects on this model.

• Journal of Smart Tourism
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• v.2 no.4
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• pp.5-10
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• 2022

CAPTCHA (Completely Automated Public Turing test to tell Computers and Humans Apart) is everywhere. This research explores whether and how travelers' upfront exposure to a CAPTCHA influences their subsequent behaviors. In the travel decision-making context, we investigated the relationship between CAPTCHA and travelers' hotel preferences and intent to use cryptocurrency during the trip. In two experimental studies, we found that travelers exposed to a CAPTCHA (vs. not) preferred a robot-staffed to a human-staffed hotel (Study 1) and a pro-environmental to a quality hotel (Study 2). Exposure to a CAPTCHA also influences travelers' intent to use cryptocurrency during travel (Study 2). Preference for a pro-environmental hotel does not depend on the formats of CAPTCHA ("I am not a robot" or "I am human") while intent to use cryptocurrency is higher when travelers were exposed to the "I am not a robot" than "I am human" CAPTCHA. The results of two exploratory studies suggest several potential mechanisms by which CAPTCHAs affect travelers' behaviors and call for more research on this topic.

• Journal of Smart Tourism
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• v.1 no.1
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• pp.19-30
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• 2021

Smart tourism technologies are becoming ever more pervasive and an increasing number of destinations and hospitality establishments are investing in smart tourism initiatives. However, while governments and businesses around the world are aggressively pushing the smart tourism agenda forward, smart tourism research initiatives are still in their infancy and seem to not fully cover the whole spectrum of smart tourism-related issues and questions. This paper conducts a systematic review of existing smart tourism literature to determine the status quo of smart tourism research and to identify research gaps. Considering the steep growth of smart tourism initiatives starting at the beginning of this decade, this paper reviews publications on smart tourism over the last 8 years. All publications for which the keyword "smart tourism" appears in the title, keywords or abstract were included in the sample.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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• pp.674-681
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• 2015

The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.