• The Journal of the Korea Contents Association
• /
• v.6 no.10
• /
• pp.72-79
• /
• 2006

The purpose of this study is 1) to find out what brand personality should be selected in the Korea brand(Nolbu, Donday) and Foreign brand(TGI Fridays, Outback steakhouse), 2) to explore how the brand personality affects the store personality, that is, brand preference and revisiting which is related to the firm's overall sales. Therefore, useful tools for attracting and retaining core customers will be provided to decision-makers. The findings are summed up as follows: Successful, wholesome, and hard-working are the most significant variables in the brand personality. Also intimate factors(friendly, honest, darling) stand out high brand preference and revisiting in the Korea brand restaurants. In foreign brand restaurants, western, friendly, and young are highly recognized in brand personality. Both cheerful factors(cheerful, charming) and successful factors(successful, leader, confident) have the greatest impact on high brand preference and revisiting intent. The findings offer important insights: First, the concept of restaurant should be overlapped with style of core customers in the Korean brand restaurants. Second, entertainment factors like cheerful atmosphere should be reinforced in the foreign brand restaurants.

• Korean journal of food and cookery science
• /
• v.24 no.6
• /
• pp.780-787
• /
• 2008

The principal objective of this study was to determine the effects of service quality in a Korean restaurant in a Five Star Hotel in Metropolitan city causes on customers satisfaction, revisiting intentions and word of mouth communication. As a component of the study, 344 customers who had visited restaurants at 4 hotels were selected for our Q&A research, Our investigation was conducted largely frequency analysis, reliability analysis, factor analysis, and multiple regression analysis. First, as one of our study results, factors causing effects in service quality can be categorized into human service factors, physical service factors, and menu service factors. Second, the service quality of Korean restaurants has been found to exert effects on customer satisfaction, revisiting intentions, and word-of-mouth communication. Third, customer satisfaction has been determined to exert significant effects on revisiting intentions and word of mouth communication. Fourth, customer revisiting intentions has been found have been shown to exert significant effects on word-of-mouth communication. As one of the limits of this study, some difficulties did occur when attempting to implement Q&A research on customers who enjoyed restaurant services, as there was not sufficient space to interview them. As another limit, this study was conducted only with test subjects who had visited Korean restaurants in Five Star Hotels the results of our study cannot, then, be considered represent active of all Korean restaurants. Consistent with this future studies will need to be conducted not only with Korean restaurants, but also with Japanese, Chinese, and Western restaurants.

• The Journal of the Korea Contents Association
• /
• v.21 no.5
• /
• pp.105-117
• /
• 2021

This study examined the factors that influence the emotional expression in comments on the hot news about the 'Restaurant Collapse in Linfen City, Shanxi Province' published in Sina Weibo.. As a result of the study, first, there were differences in emotional expression according to gender. Women expressed stronger anger, disappointment, sadness, and condemnation than men. Second, the intensity of emotional expression of users in the eastern region was significantly higher than that of users in the central and western region. Third, the greater the number of Weibo, the total number of blogs where users participated in comments and posted emotional expressions, the stronger the emotional expression was. Fourth, unauthenticated users showed stronger emotional expressions of disappointment and sadness than authenticated users. The results of this study present implications for the factors influencing emotional expression on hot news. This study is meaningful in that it can be compared with social networks such as Twitter and Facebook in the West by looking at the factors that influence emotional expression in the process of online public opinion formation in China, and also meaningful in that a big data analysis method was used in online news analysis.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.5
• /
• pp.467-477
• /
• 2009

This study was conducted to investigate and analyze food related and space related elements of popular Vietnamese restaurants in Hong Kong to identify restaurant images related to food, to examine how Vietnamese traditions are applied to such restaurants, and ultimately, to get their implications for us. Luxury Vietnamese restaurants in Hong Kong tended to be located in major office buildings and famous shopping malls in the downtown area; therefore, they were highly accessible to foreigners. In addition, most Vietnamese restaurants were quite formal in size or atmosphere. The food-related elements of the luxury restaurants reproduced traditional menus, but the table setting and service generally adopted a formal Western style setting. The presentation of foods was also creative and contemporary, to suit international customers' tastes. Regarding the spatial elements, restaurants serving traditional menus had interiors influenced by the French colonial period, while those serving contemporarily adapted menus had interiors with simple contemporary images emphasized by Vietnamese traditional decorations. These characteristics allowed foreigners from diverse countries to access the restaurants without a sense of rejection. Casual restaurants were primarily exposed to many people on busy roadsides, but they tended to be inferior in terms of size and quality. Apart from size and price level, food-related elements failed to reflect Vietnamese unique traditional characteristics. The outward appearance consisted of basic construction materials (glass, chassis, and bamboo) instead of those representing Vietnamese architecture. Additionally, the interior of the casual restaurants contained traditional elements or objects more frequently than luxury restaurants, but they looked rather disorderly and lacked harmony. Overall, the image of casual restaurants was degraded by the use of cheap and low quality finishing materials and furniture. The results of this study may be useful for organizations promoting the Branding of Korea or businesspeople and designers promoting the globalization of Korean foods.

• Korean Journal of Community Nutrition
• /
• v.12 no.2
• /
• pp.150-159
• /
• 2007

Since the 1980's, despite the conclusion of a number of studies in Western countries focusing upon weight maintenance there has been no similar research in Korea which takes into account the contrasts of culture and eating habits between east and west. In order to identify eating, snacking and exercise behaviors, 24 female university students who have maintained weight for at least a year were enrolled fur an 11 day study. Participants were required to sign into the program and complete the questionnaire, answering questions by concerning what they ate and did everyday. After excluding unanswered questions, data over 11 days were exported into the Microsoft Excel spreadsheet, then both ANOVA and Kendall's tau correlation were applied with SPSS. 75% of weight maintainers had normal BMI (18-23.5) in relation to Korean standard, and appeared to eat a main meal smaller than moderate in portion size. Only two days showed that amount of breakfast eaten negatively correlated with lunch (p < 0.05), while no correlations between amounts of lunch and dinner eaten over all study period. Compared with breakfast or lunch, dinner was usually larger in portion size, but some variables such as TV viewing, restaurant meals, number of people at dinner table seemed not correlated with amount of dinner eaten. In addition, the weight-maintainers reported they rarely consumed snacks or sweetened beverages. Unlike their western counterparts, ffw participants reported that they took part in regular exercise during the day, which may lead us to the conclusion that these young female weight maintainers seem to maintain their weight with eating behaviours such as 'eat small portion', 'avoid snacking' and 'avoid soft drinks' rather than doing regular exercise. The study did not include a control group, and was foreshortened due to technical difficulties so it may be necessary to repeat the study while considering these two points.

• The Journal of the Korea Contents Association
• /
• v.10 no.5
• /
• pp.407-415
• /
• 2010

This paper is to suggest direction for development, and to analysis feasibility and preference traditional hotel which will be build in Jae cheon city. The questionnaires are distributed each50 in local area (Jae cheon, Dan Yang, Cheong Ju, Won Ju) and 100 in seoul, then used for data analysis 248.The results are as followed. First, it was showed that architectural style which is mixed korean traditional style outside with modern style inside, 100,000 (won) lower room cost, Korean restaurant, and various facilities. Second, two main reasons for using traditional house are to proper room price, and good location which is tourist attraction near lodging. Third. accommodations which is compromise between Korean and Western style is closely related with lower room cost (100,000 won), and natural-oriented traditional facilities. Fourth, traditional accommodations which is blend Korean style with Western style are strongly connected proper room and food & beverage price, and sanitation.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.149-158
• /
• 2017

This study aimed to develop food truck concept based on demographic characteristics by using conjoint analysis. This study investigated the attributes importance and attributes level based on gender, age and income. Results of the research were following. First, as a result of analyzing the attributes importance and attributes level of gender, age, and income, it found that the price was more important than the type of food. The shape of food, a design of the truck and service are the following features of the attributes importance. Second, in the entire of market analysis, packaging was the most important factor next to the price and the food shape. Third, according to gender analysis, male and female prefer Korean style with price range of 5,000~7,000 won. Men prefer take - out menu such as plastic packaging and traditional truck design. Also, the study showed that women prefer having a meal at restaurant, paper packaging style and modern design. Fourth, according to the age analysis results, all of ages group prefer the price range of 5,000~7,000 won except for people who are 60s and beyond. Also, in the food type, people prefer Western style in their 20s, Japanese style in their 30s and Korean style in their 40s, 50s, 60s. Fifth, according to income analysis, Western menus with income of 4,000,000~5,000,000won are preferred a price range of 7,000~10,000won and Japanese menus with income more than 5,000,000won are preferred a price range of 7,000~10,000won.

• Korean Journal of Agricultural Science
• /
• v.47 no.2
• /
• pp.375-380
• /
• 2020

The high intrinsic water content and salinity of food waste prevent a smooth composting process and consequently cause social, economic and environmental problems. In this study, we investigated the distribution of the water content and salinity in food wastes to obtain useful primary data to ensure adequate and quality recycling. A total of 300 food waste (FW) samples were collected from residential apartments (home generated FW), a wide range of restaurants, i.e., restaurant generated FW that included Korean, Chinese, Japanese and western FWs, and several places that included food waste processing facilities (dehydrated FW cakes). The collected food wastes were oven dried for 48 hours at 80℃ after which the water and salinity contents were analyzed. The results show that the average water content of the FWs was 72.45 ± 10.51%, and the average salinity content was 2.03 ± 0.57%. Furthermore, the salinity of the collected FWs was characterized by where the FW was generated. By location, the salinity concentration of home generated FW was 2.30% while western food had the lowest salinity concentration of 1.18%. However, dehydrated cakes had the highest salinity concentration of 2.84%. Especially, the distribution of the salinity content in food wastes can form the basis for improving the compost quality in food waste recycling.

• Korean Institute of Interior Design Journal
• /
• v.18 no.6
• /
• pp.150-157
• /
• 2009

In the 1970's the Interior Design Associations was established and the activity of youth designers who werecalled the "first generation of Korean interior designers" were created. This study is aimed to analyze characteristics and trends of commercial interior design in the 1970's. The design methods include the documentary research and the actual proof research conducted. The frames of analysis were made by the background theories about Korean interior design, and the annual case studies were analyzed and estimated according to the design types. The design types were analyzed by the geometrical simplicity research, the romantic emotional expression, the Korean identity expression, the machine technical asthetic expression and the eclectic style with western classics. In the early 1970's, the abstract, brief, and simple expression were presented most frequently by the geometrical form and the repetition of the pattern. From the mid-1970's the romantic and emotional atmosphere of the youth culture that was popular at that time were expressed as vernacular design by the rough finishing of the natural materials such as plaster, brick, and wood floorings etc. The space such as a Korean food restaurant relates to the Korean traditional culture aims to be different through the expression by the Korean traditional patterns, furniture, and materials. In the late 1970's the metals and glass were used for the expression of the machine aesthetic form but was not popular because of the rare application. The type that revived the past western traditional form was presented by using the arch, dome, and the curved and luxurious moldings.

• Proceedings of the Culinary Society of Korean Academy Conference
• /
• 2005.07a
• /
• pp.73-90
• /
• 2005

Korean adults have dietary habits of eating full three meals a day: breakfast, lunch and dinner evenly. The latest survey showed that people who have dinner most was 61.8%, and who have lunch most was 30.8% and then breakfast most was 7.4%. The Korean Nutrition Association suggests that daily required amount of salt intake is 3,450 mg (8.7 g). But the daily amount of salt intake of Korean people is 15 ${\sim} 20 g which surpasses the required amount. needed with 15 ~20g a day, which is usually formed before the age 6 as a dietary habit. When Koreans eat out, they choose Korean food(80.5%), Chinese food(7.0%), Western food(4.5%), fast food(4.8%), etc.(3.1%). The monthly frequency of the urban adults' eating out indicated 32.6% 'seldom', 41.1% 'less than 5 times monthly', 15.6% '5-10 times', 10.8% 'more than 10 times'. Most of them responded less than 5 times a month for eating out. If we look into dietary habits of the urban adults, the monthly eating out frequency of the respondents, was 73.6% of eating out by less than 5 times a month and was 74.9% of the respondents dine regularly.