The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

The purpose of this study was to examine the effects of consumption experience on customer satisfaction and customer happiness for dessert cafe. The survey was conducted with those who have visited dessert cafes in Seoul and Kyonggi area, using a convenience sampling method. After a total of 200 responses was collected, 172 responses were included for the multiple regression analyses in order to test the hypotheses. The results are as follows. First, it was found that consumption experience did not have an effect on customer satisfaction for dessert cafes. Second, the consumption experience (diversity, symbolism, sociality, and playfulness) of dessert cafe significantly impacted customer happiness. As a conclusion, consumption experience at dessert cafes has increased customer happiness by improving the psychological gratification rather than cognitive satisfaction.

This study was to investigate the effects of enzyme on quality characteristics and antioxidant activities of wild peach (Prunus persica L.) juice. pH levels and S.S (soluble solid) values in all samples ranged from 3.86 to 4.13 and from 48.0 to $55.0^{\circ}Brix$, respectively. The TA (total acidity) values of control (not treatment enzyme) were higher than those of the others. The highest 'L', 'a' and 'b' values were observed on PWP (preserved wild peach (Prunus persica L.) juice of cellulase/pectinase (1:1, w/w) sample. Glucose (26.65 g/100 g) and fructose (17.42 g/100 g) in PWP product were determined, however sucrose and maltose were not detected. The predominating organic acid components analyzed in PWP sample were tartaric (32.36 g/100 g) and lactc acids (209.34 g/100 g), whereas citric acid, acetic acid and malic acid were not detected. Higher scores for taste, flavor, color and overall acceptance were found for PWP products compared to other samples. The total phenolic content (13.31 mg GAE/mg dry weight) analyzed using Folin-Ciocalteu's reagent, of PWP sample was higher than those of the others and the total flavonoid concentrations were also 10.95 mg CE/mg dry weight. The DPPH radical scavenging and ABTS radical scavenging activities in all samples ranged from 55.16 to 74.29% and from 39.59 to 82.79%, respectively. The antioxidant activities were affected by addition of enzyme. These results indicate that the use of the mixture of cellulase and pectinase could increase the quality, and antioxidant potentials of sugar preserved wild peach (Prunus persica L.) juice by enzymatic treatment.

This study is designed to figure out the effects of major selection motivation on career efficacy and major satisfaction of college students majoring in culinary and foodservice management. To achieve this purpose, a survey was carried out to 209 college students. The findings showed that their major selection had a significant effect on their career efficacy and major satisfaction. But the mediating effect of their career efficacy as a mediator - which improves their major selection and major satisfaction - was partially adopted. Consequently, their internal and external participation motivation for their major selection is a facilitating mechanism to maximize their major satisfaction, and it is necessary to limit the use as a mediating variable of their career efficacy.

This study aims to analyze the relationships among brand value, brand trust, and brand loyalty of dessert cafes and to verify the mediating effect of brand trust in the relationship between brand value and loyalty. This study targeted eight dessert cafes located in Seoul, and a survey with customers aged 20 or over was conducted over 11 days from April 10th to 21th, 2017. A total of 230 self-administered questionnaires were distributed, and 205 questionnaires (89.13%) were included for the data analysis after the exclusion of 25 incomplete and unreliable responses. Every data used for analysis went through frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, multiple regression analysis, mediator effect analysis, and Sobel test using the SPSS 18.0 analysis program. The study results revealed that brand value had a significant positive relationship to brand trust, and brand trust had a significant positive relationship to brand loyalty. Also, brand value had a significant positive relationship to brand loyalty, and brand trust mediated the relationship between brand value and loyalty. Based on these findings, the discussion to enhance brand loyalty of dessert cafes were suggested.

The purpose of this study was to assess priority of educational needs for the development of curriculum based on key competencies of NCS for departments related to culinary arts in a 2-year college. In order to achieve this objective, the survey has been distributed to cooks working in hotel restaurants or restaurant companies by social network service and a total of 360 responses were analyzed excluding 18 responses. The collected surveys were analysed by using paired t-test, Borich's needs analysis and the locus for focus analysis. The results of this study were as follows. First, the difference between the level of importance and present level about key competencies recognized by cooks working in restaurant company was statistically significant in 9 fields of key competencies excluding mathematical competence. The difference recognized by cooks working in hotel was statistically significant in all 10 fields of key competencies. Second, the results of Borich's needs assessment showed that the education needs of problem solving competence were the highest, followed by interpersonal, resource management, communication, information competence. Finally, considering both Borich's needs assessment and the locus for focus analysis, cooks working in hotel restaurants recognized that educational needs of communication, interpersonal, problem-solving, information competence were the top priority, and cooks working in restaurant companies recognized that educational needs of communication, interpersonal, skill, resource management competence were the top priority. Therefore, it is necessary to develop curriculum for culinary arts specialists based on key competence of top priority.

This study investigated the quality characteristics of melon jam with RSM. The melon jam was prepared with 50~65% sugar, 0.5~2.0% pectin, and 0.1~0.5% citric acid. Sugar and pectin caused the increase in sweetness, Hunter's colorimetric characteristics (a, b), and firmness. Citric acid caused decrease in pH, sweetness, firmness. Sensory evaluation results showed that preferences for the melon jam increased as sugar, pectin, and citric acid approached their optimum values and then decreased as they exceeded optimum levels. Consequently, the proposed optimum levels in the ingredient formulation for manufacture of the standard melon jam were 59.0% sugar, 1.4% pectin, and 14.9% citric acid, as based on both numerical and graphic statistical analyses. Ultimately, this study was expected to contribute to the commercialization of melon jams of high quality.

The purpose of this study is to investigate the impact of selection attributes of dessert cafes on experience value and revisit intention. A survey was conducted from June 3, 2017 to the June 27th, 2017 with dessert cafe users. Out of 200 responses collected, a total of 157 responses was included for the data analysis. The results from this study are as follows. First, it was found that, the menu features of selective attributes of dessert cafes only affected experience value. However, healthy menu, price, and atmosphere of selective attributes of dessert cafes didn't impact on experience value. Second, experience value of dessert cafes significantly influenced revisit intention. As a result, managers of dessert cafes need to develop an effective marketing strategy to improve the customer experience value so that customers can revisit their dessert cafe and will also develop the unique menu.

This study was conducted to investigate the quality characteristics of sun-dried salt prepared with added Cheongyang hot pepper juice(CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the CPJ were 84.36%, 2.27%, 1.41%, and 0.67% respectively. The moisture content, yellowness, capsaicin, and dihydrocapsaicin of sun-dried salt increased according to the level of added CPJ, whereas the NaCl, pH, lightness, and redness value increased. The sensory evaluation results showed that preferences for the sun-dried salt increased as CPJ, approached their optimum value and decreased as they exceeded optimum levels. Consequently, the proposed optimum level in the ingredient formulation for manufacture of the standard sun-dried salt was 30% CPJ, as based on analyses. Ultimately, this study was expected to contribute to the commercialization of sun-dried salt of high quality.

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.

This study was conducted to investigate the noodle added with Pachyrhizus erosus powder. Total contents of carbohydrates, crude protein, crude lipid, ash, and total dietary fiber were 87.14%, 3.14%, 0.81%, 7.82%, and 49.12%, respectively. The water-binding capacity was significantly increased by increasing amount of the Pachyrhizus erosus powder. When the volume of the noodles was measured after cooking, there was no difference between the control and Pachyrhizus erosus powder groups. The texture characteristics of hardness increased by increasing amount of the Pachyrhizus erosus powder. As a result of the sensory test, the 1.5% Pachyrhizus erosus powder noodles showed the highest scores for all items including appearance, flavor, taste, texture and overall acceptability. The bacterial counts of noodle decreased with greater Pachyrhizus erosus powder content on the third days. It is considered that research on antimicrobial activity should proceed in the future. As a result, it was finally suggested that optimum level of the Pachyrhizus erosus powder in the product was 1.5% level.

This study aimed to develop Chinese restaurant set menu which was proper to tendency of market segmentation by using conjoint analysis. In order to examine tendency of market segmentation, this study investigated the important factors and effective values of whole market and segment market. First, the study found that whole market and segment market seemed to prefer seafood to meat except Cluster 3 (Gentle demand type). Second, regarding efficiency of attribute level, the study found that crap soup is favored over seafood in both whole market and segment market except Cluster 1 (strong demand type). Third, Cluster 1 (strong demand type) showed a high level of efficiency on menu which is mixed with meat and seafood. In Cluster 2 (middle demand type), there was a high level of efficiency in meat menu. In case of Cluster 3 (gentle demand type), seafood menu showed high level of efficiency. Forth, there was a high level of efficacy in rice and western dessert menu on the result of analysis on whole market and segment market. Therefore, this study suggests that the preference of seafood is more higher than the preference of meat. It means that current customers care their health more than they used to be. According to this study, people who want to develop Chinese restaurant menu should focus on seafood more than meat. What's more, marketers of chinese restaurants have to not only present new awareness and fresh atmosphere but also provide typical composition of set menu for target customers.

This study investigated the physicochemical, antioxidant activity, and sensory properties of yanggaeng (white bean jelly) prepared with various amounts of maca(Lepidium meyenii) powder. According to the results, $^{\circ}Brix$ value and pH of yanggaeng were decreased significantly by adding maca powder. Moisture contents of groups with 1% and 3% of maca powder were higher than that of control group. At the result of color measurement, L value of groups by the addition of maca powder was lower than that of control group, but b value of groups by the addition of Chinese artichoke powder was higher. Texture measurement score in terms of hardness, chewiness, and brittleness for yanggaeng was decreased significantly by the addition of maca powder. DPPH radical scavenging activity of groups by the addition of maca powder were higher than that of control group. NSA of groups with 7% of maca powder was higher than that of control group. As maca powder increased, antioxidant activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 3% and 5% of maca powder did show significant differences when compared to the control group. The results of this study suggested that addition of 5% maca powder was the best substitution ratio for yanggaeng.

The necessity of selecting food based on correct information through nutrition ingredients included in the food is being emphasized due to the recent increase in interest of restaurant users in healthy and safe food. This study verified the structural causal relationship among consumer attitude, use reason and health-consciousness regarding nutrition information labeling and their satisfaction and revisit intent. A total of 266 surveys conducted over restaurant users residing in the Busan area was used for the final analysis of the study to attain this study's objective. The suitability of the Structural Equation Modeling and organic causation relationship was verified through the statistics programs SPSS (V 23.0) and AMOS (V 21.0) in order to attain this study's objective, and the control effect of age has been verified. The results showed that a meaningful causal relationship was confirmed in all elements excluding consumer attitude. A control effect was also confirmed in the influential relationship between use reason and satisfaction level. The results of the study suggested that the nutrition information labeling system of restaurants provides practical implications and marketing strategies for restaurant managers and government policy makers.

The purpose of the study was to provide useful implications for management of dessert cafe by discovering selection attributes for product satisfaction and long-term orientation. Using SPSS 22.0 and AMOS 220 Version, the collected data from customers of dessert cafe in Seoul and metropolitan areas were analyzed for frequency analysis, exploratory factor analysis, confirmatory factor analysis, reliability analysis, and covariance structure analysis. As results of hypothesis verification, firstly, service standard and product diversity had a significant effect on product satisfaction of dessert cafe. Secondly, tastes and nutrients influenced positively long-term orientation of dessert cafe. Meanwhile, service standard, mood, and product diversity did not have a significant effect on long-term orientation. Thirdly, product satisfaction affected positively long-term orientation. The results of the study provided useful implications for management of dessert cafe.

In this study, the Rhus chinensis Mill was divided into bark and inner bark. The antimicrobial activity and the antioxidative activity of the extracts were investigated by using the organic solvent fractions after the extraction and concentration with ethanol. This study showed the possibility of functional materials such as raw materials for cosmetics and food supplements. This study was the antimicrobial activity and antioxidant activity of five microorganisms (S. aureus, E. coli, B. subtilis, P. aeruginosa, and P. ovale). The following conclusions were obtained. First, the antimicrobial activity of B. subtilis was found to be high in the ethanol extract of. Second, DPPH scavenging activity was 86.4% free radical scavenging activity at 2.5 mg/mL bark part and 61.9% free radical scavenging activity at 2.5 mg/mL in inner Rhus chinensis Mill bark part. The ABTS scavenging activity was 79.2% free radical scavenging at 1 mg/mL bark fraction and 63% free radical scavenging activity at 1 mg/mL in inner bark, and bark showed higher antioxidant activity than inner bark. These results suggested that the antimicrobial activity and antioxidant activity of Rhus chinensis Mill extract can be used as a natural material. Specific and diverse physiological activity studies are expected in the future.

This study was conducted to investigate the effects of high class korean restaurants' servicescape on customers' emotional response and intention to revisit. This study also examined the relationship among emotional and cognitive reactions and intention to revisit. A total of 216 questionnaires were analyzed using the factor analysis, reliability test, and structural equation modeling analysis. The results revealed that space, aesthetics and comfortableness were positively related to emotional reaction, and convenience and cleanliness were related to cognitive reaction. This study also found that intention to revisit was positively related to emotional and cognitive reactions. Moreover, it was found that think was positively related to emotional reaction, and feel, think, act and the related were positively related to cognitive reaction. Finally, cognitive reaction was positively related to revisit. The results of the study suggested that high-class Korean restaurant marketers should introduce or strengthen servicescape, brand reputation and experiences, which increased brand attitude or revisit.

Smoking bans at restaurants and bars have recently been introduced in Korea. Researchers and stakeholder are interested in the resulting changes in sales of restaurants and bars and their impact on overall national economy including employment. We examined the input-output tables (2013) issued by The Bank of Korea. The result showed that the production inducement coefficient was about 2.16; employment inducement coefficient was 13.1 for the restaurant and bar industry. The amount of inducement in the national production was calculated by 93,100 billion KRW. Employment inducement was calculated by 1,219,610 persons overall industries for a year. Assuming there comes a change (3%, 5%, 10%) in restaurant and bar production in consequence of the smoking bans, we computed following change in the national production and employment. The resulting changed in national production was 6,033 billion, 10,055 billion, and 20,110 billion KRW, respectively. The impact of employment overall industries was calculated 79,032, 131,720 and 263,441 persons, respectively.

As a marine city, Busan has the largest factory of fish cake. Busan also has many brands about Busan fish cake. So, this study was conducted on Busan residents to investigate their awareness and preference of Busan fish cake for age-specific purposes. 239 copies of the questionnaire were selected as research subjects, and the SPSS 18.0 was used for frequency analysis, chi-square distribution, analysis and regression analysis. The results were as follows. First, it showed that the brand name of Busan Fish cake has a high preference. Second, there was a high preference for frying. In particular, it turned out to be the most preferred in their 20s. Third, it showed that people in their 60s liked fish cake best. Fourth, in twenties, it turned out to be the largest shopping mall in instant fish cake store. In the linear regression analysis, reliability of brand name "Busan fish cake" appeared to affect preferences. The traditional value of Busan fish cake appeared to affect preferences.

The purpose of the study was to investigate the relationships among leadership, organizational commitment and management performance of restaurant workers from the Busan Haeundae area. Normally, each leadership type(transactional leadership, transformational leadership, servant leadership) effected organizational commitment and management result. For the field test and verification, 200 staffs of the Haeundae restaurant participated in the survey from April 1st to May 30th, 2017. The research result was summarized as follows. First, all leadership types(transformational leadership, transformational leadership, servant leadership) of Haeundae restaurant staffs had a positive impact on affective involvement. Second, transformational leadership and transactional leadership of restaurant staffs had a positive influence on continuous commitment. Lastly, continuous commitment of restaurant staffs in Haeundae affected management result. In conclusion, precedent study explained only hotel investigation.