• Journal of Digital Convergence
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• v.17 no.3
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• pp.119-128
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• 2019

This study examines the effect of Korean Wave recognition on the preference of cheese chicken ribs in Vietnamese students. It also examines the effect of preference of cheese chicken ribs on the Korean food image of Vietnamese students and their intention to visit Korean restaurants. We analyze the results and try to help globalization of Korean food, development of Korean menu and marketing activities. As a result of the analysis, the hypothesis that the recognition of Korean Wave has positive (+) influence on the preference of cheese chicken ribs was not adopted. The recognition of Hallyu influenced the preference of cheese chicken ribs through SNS influence. SNS influence was found to be a mediator between Korean recognition and cheese chicken rib preference. In case of foreigners, they will recognize Korean Wave through various instruments. Based on the results of this study, it is necessary to study various factors that affect the preference of Korean food and the preference of single menu, and to re - examine Korean food which can globalize Korean food.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.232-244
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• 2000

Domestic market of mass catering establishments has been increased greatly since early 90's with the emergence of professional mass catering business and the expansion of school food service. Because of the characteristics of mass catering establishment, feeding many people at a time, there is always a high potential of foodborne outbreak which requires special sanitary management to prevent. Large-scale outbreaks occurred last few years in Korea revealed the necessity of establishing strong safety measures for the sanitary management of mass catering establishments. Currently, many catering businesses are interested in Hazard Analysis Critical Control Points(HACCP), a new sanitary management system, and are trying to implement HACCP for their food services. Korean government is also undertaking model projects for mass catering establishments. Accordingly, numerous efforts are being given to dove op HACCP plans by the academia and industry, however, there has been no report on generic HACCP model which can be used directly for mass catering establishments dealing with numerous menus. Therefore, this study suggested a methodology to develop HACCP plans for domestic mass catering establishments and a generic HACCP model which can be applied to most Korean mass catering establishments hoping to implement HACCP system.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.252-269
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• 2016

This study was conducted to analyze the influence of the service quality of the food court on customer satisfaction, revisit intention in a discount store. Among the 400 surveys, 371 participants were collected and 350 respondents were analyzed for the statistical analysis to verify research purposes. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, simple regression, and multiple regression analysis. Results shown that, first, service quality at the discount store can affect the customer's satisfaction. The factors which can affect the customer's satisfaction are type, empathy and credibility but guarantee and reactivity don't affect it. Second, service quality at the discount store can affect a customer's revisiting. The factors which can affect the customer's revisiting are type, guarantee, empathy and credibility but reactivity doesn't affect it. Third, the customer's satisfaction at the discount store can affect the customer's revisit intention. Through this study, food court service quality can affect not only the customers' satisfaction but also consumers' revisit intention. Therefore, the company and the management need to keep researching and developing various menus, customer service training, and hygiene training in order to set the customer at ease along with making a comfortable mood and set up a dine out & meeting system.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.209-224
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• 2009

The objective of this study is to find out how well-being influences consumer behavior of dining-out. Based on this objective, this study covers plans for improving marketing strategies, which contributes to menu development and purchase behavior of consumers. This study consists of two parts : a research based on the review of the literature and empirical study methods. The finding of the study would also be valuable for the development of management of advertising strategies to be implemented in the foodservice industry. Based on the survey statistics, Program SPSS 12.0 and Amos 5.0 were used in order to look into a casual relationship among group units. The findings of the demonstration analysis are as follows. Most of previous research regarding well-being in local study is psychological well-being dealt with individual health and psychological satisfaction. On the other hand, social well-being is likely to focus on public relation rather than private concerns. The fact that the term 'well-being' have not been definitely defined yet was a problem in research. Also, well-being should not be recognized as a temporary trend but as a general trend. Therefore, it is necessary to understand consumer behavior which is changeable as the circumstance of the foodservice industry changes.

• Korean Management Science Review
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• v.11 no.3
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• pp.47-54
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• 1994

본 연구에서는 선형계획법 프로그램을 실무용과 교육용 모두 사용할 수 있는 사용자 편의성이 강조된 선형계획법 통합환경 프로그램인 LIPED를 개발하였다. LIPED는 첫째, 풀다운(Pull Down) 메뉴 방식의 선형계획법 통합환경, 둘째, 선형계획법의 교육을 위해 여러가지 선형계획법해법 들을 통합하여 구축하였다. 셋째, 실무용으로 사용할 수 있는 안정적이고 효율적인 선형계획법 프로그램을 제공한다. 마지막으로 실험용 선형계획법 문제를 생성할 수 있는 기능과 다양한 선형계획법 입력 방식과 각 방식이 호환되도록 구축하였다. 그리고 추후연구로 교육용 LP에 Affine Scaling Algorithm, Barrier Algorithm을 추가하고, UNIX System 또는 Windows 환경하에서 통합 프로그램의 개발 및 수식 형태의 입력방식과 스프레드쉬트(Spreadsheet) 형식의 입력방식 등의 다양한 입력방식의 지원과 전문가의 지식을 연결하여 해법 선택 및 모형 구축 등을 지원할 수 있는 지능형 선형계획법 지원시스템을 구축하고 있다.

• Proceedings of the Korea Contents Association Conference
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• 2013.05a
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• pp.299-300
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• 2013

인터렉션 가시화 기술은 네트워크상의 다양한 데이터를 기반으로 지속적으로 생성, 공유 및 재생성되는 다양한 정보와 지식의 다차원적인 연결 구조를 컴퓨터 그래픽 기술을 이용하여 지식을 직관적으로 가시화하는 가술이다. 몰입형 인터렉션 기술을 통해 지식이 혼합현실 환경에서 명시적으로 표시되고 물리적으로 사용자가 인터렉션 할 수 있도록 한다. 중요 인터렉션 가시화 기술로는 디지털 메뉴팩쳐링 방법, 3D 가시화 방법, 몰입형 디스플레이 기술 등이 있다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.01a
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• pp.337-340
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• 2016

본 논문은 유아 및 저학년 초등학생의 쓰기 학습을 위한 쓰기 학습용 애플리케이션을 설계하였다. 유아들은 어린 나이에 수동적인 글쓰기를 시작하고 전통적으로 사용된 '정사각형 글씨 교본'의 정형화된 연습으로 학습에 흥미를 잃는다. 쓰기 학습용 애플리케이션은 전통적 글씨 연습의 틀에서 벗어나, 게임 형태의 콘텐츠로 재미를 유지하도록 메인화면, 메뉴, 실행 화면 등의 내용을 기술하였고 설계하였다. 그리고 유아들은 수동적인 글쓰기로 인해 올바르지 못한 쓰기 자세를 형성한다. 이는 어린 아이들의 손에 무리가 가게 된다. 학생용 애플리케이션과 함께 설계한 홀더는 손에 힘이 없는 아이들이 쉽고 편안하게 필기구를 잡는 습관을 기르기 위한 것으로 지렛대 메커니즘을 응용하였다. 다양한 손의 크기에 대응하여 조절할 수 있도록 중지 받침대 조절 기능으로 다양한 연령대가 사용할 수 있다. 학습용 게임 애플리케이션의 재미와 홀더의 효과 등의 내용을 기술하였고 모바일에서 또 다른 아이들의 쓰기 방법을 제안한다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.01a
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• pp.283-284
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• 2022

본 논문은 TTS를 사용해 사용자들에게 E-Book 및 뉴스를 보고 들을 수 있는 기능을 제공한다. 사용자 및 개발자가 직접 녹음한 TTS를 사용해 원하는 목소리, 배속과 같은 기능을 제공한다. 기존 TTS를 사용한 E-Book 사이트들은 광고가 많아 가독성의 문제와 유료 서비스인 반면에 본 논문에서 제안한 웹은 다양한 연령층의 사용자들이 사용하기 쉽게 메뉴의 간편화를 통해 다양한 E-Book 및 뉴스 기능을 제공함으로써 보다 직관적이고 쉽게 전자문서를 읽을 수 있도록 하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.585-592
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• 2016

This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.

• The Journal of the Korea Contents Association
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• v.21 no.6
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• pp.505-512
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• 2021

This study is to strengthen the competitiveness of 5-star hotel restaurants in Seoul, and the paired sample t-test was used. As a result of the study, first, the importance variables of hotel restaurants were measured as high variables such as'taste and quality of food(4.30)' and'diversity of menus(4.17)'. Second, the variables satisfied by customers visiting hotel restaurants were 'quantity of food(3.86)', 'taste and quality of food(3.78)', and 'diversity of menus(3.75)', etc. were surveyed. Third, as a result of IPA analysis, the variables in the first quadrant were the restaurant staff's expertise, cleanliness of the restaurant, the taste and quality of the food, the variety of menus, rapid service, food plating, the amount of food served, and the atmosphere of the restaurant. External environment, etc. were derived. In the second quadrant, cleanliness of restaurant tableware, freshness of food, and restaurant view were investigated. In the third quadrant, the reputation, restaurant toilet cleanliness, table cleanliness, parking facilities, transportation and convenience, etc. belong to this. Finally, variables belonging to the fourth quadrant were investigated such as reasonable price, cost-effectiveness and affordability, friendliness of restaurant staff, clothing and appearance of restaurant staff, and restaurant interior.