• The Journal of the Korea Contents Association
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• v.6 no.1
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• pp.102-113
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• 2006

This article presents the results of empirical studies on the Quality of F&B parts in Hotel services. The main aim is to describe and analyze service breakdown from the customer's point of view and thus create a basis for quality management. The aim is also to find out maximizing factors of sales volume with profit in hotel F&B parts based on the serving systems of F&B items, quality control, change and innovation. The results of the study show statistically significant differences between the each F&B parts in term of quality of foods, location of restaurant, service inconvenience condition, variety of menu, teamwork of empolyees, educational programme, hotel internal culture, etc. Marketing and management implications for effective targeting the market segments are discussed.

• Proceedings of the Korea Contents Association Conference
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• 2019.05a
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• pp.209-210
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• 2019

본 연구는 도심쇠퇴를 겪고 있는 안동원도심의 옥정동 한옥마을을 대상으로 '마을호텔 콘텐츠'를 도입하여 도시재생의 방향성을 제안하는 데 목적이 있다. 마을호텔 콘텐츠는 마을 전체가 호텔의 기능인 숙박 식음료 즐길거리 등을 '구성'하는 것을 의미한다. 따라서 옥정동 한옥마을의 게스트하우스를 활용하여 숙박시설로 구성하고, 주변 식당 및 카페를 연계하여 식음료 제공을 마지막 즐길거리로는 시대별 한옥건축물 답사, 게이미피케이션 기법 도입, 갤러리 사우나 등 주변 편의시설 연계 등을 제안하였다. 마을호텔 콘텐츠는 마을에서 발생한 이익이 그대로 주민들에게 돌아가는 구조를 취하고 있어 공정경제를 실현하며, 나아가 지역의 홍보 및 정체성 확립에 긍정적인 영향을 미침으로써 건강한 도시재생 및 새로운 관광콘텐츠로서 기능할 것을 기대한다.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.368-378
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• 2019

This study examined the differences of importance and performance perception level among the food & beverage festival attributes of visitors participating 'Daegu Chimac Festival' and also conducted importance-performance analysis (IPA) of food & beverage festival Attributes. The results were as follows: firstly, food & beverage festival attributes were grouped into four factors such as 'sanitation environment', 'food taste and variety', 'food quality and supplementary service' and 'food purchase convenient.' Secondly, the 4 factors and 21 items of festival attributes showed statistically significant differences in their levels of importance and performance. Finally, results of the questionnaire survey of 322 visitors at '2018 Daegu Chimac Festival' indicated that 'food purchase convenient' and 'food taste and variety' were important to visitors and had high performance. Although attributes related to 'food quality and supplementary service' had an low importance and low performance, and also 'sanitation environment' had an low importance and high performance in the IPA results, they were identified as the key determinants affecting food & beverage festival' success.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.450-460
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• 2019

This study analyzed the culinary arts major students' subjective perception toward capstone design subject which was thought by team teaching method through applying Q methodology. Generating future suggestions of the operation of the subject and finding common structure of students's responses are the main aim of this study. From the typological analysis, four types of common structures were found. There were Differentiation Curriculum Satisfaction Type(Type 1, N=14), Restaurant business plan Type(Type 2, N=5), Prefer franchise education Type(Type 3, N=3), Prefer menu development lesson Type(Type 4, N=3) and each type showed its own distinctive characteristics. In the future research, additional literature research and empirical study will be applied for adjusting and developing more sophisticate questions of Q methodology and analysing process for gathering diverse responses and specific analysis.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.375-385
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• 2008

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. Human resource is a significant key for the hotel business as it could lead to a success or failure. It would be overwhelming for employees if they carry all the burdens on their shoulders to impress the customers and improve the service culture in this fast-changing society with different colors of human desire. Therefore, it is essential to focus on developing strategies of efficient organizational as well as human resource management, and the managerial leadership with capability of understanding the organizational structure should play the leading role, considering the specific characteristics of hotel business. The purposes of the study are transformational leadership and transactional leadership comparison analysis of hotel F&B to management strategy.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.630-640
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• 2019

This Study analysed subjective perceptions of culinary arts major students who participated in overseas employment program for providing vital information for future program development. The study adopted Q methodology as an analogizing tool and found four distinctive types. The first type is Link to Domestic Employment Type(Type 1, N=6), the second type is Finding New Enterprise needed Type(Type 2, N=8), the third one is Major Customized Language Education Demand Type(Type 3, N=3), and the last one is Major Divided Education Demand Type(Type 4, N=2). The results indicated that importance of establishing a bridge between overseas employment and domestic employment with providing specific information of domestic job recruiting process. It is also emphasized that informing extra available job placements for the students is vital. Lastly when the sub program were formed, it is necessary to divide students based on not only overseas employment destination but also their major.

• Industry Promotion Research
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• v.3 no.1
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• pp.49-60
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• 2018

Cultural content is also the result of 'creation', but it is also the 'process' of understanding creation, practice, and difference. Therefore, content should be selected as high-quality content that fills the contents of fusion and knowledge, while it is popular. Confucius, the founder of East Asian humanism, influenced the philosophy of food and shelter, and the dietary life in the late Joseon period. Confucius influenced not only Confucian scholars but also the food hall of the Joseon Dynasty. "mwon-kyungje" Jeongjo-ji is an encyclopedia of food and cuisine, which consists of four volumes of seven chapters and deals with ingredients, recipes and benefits of foods and the relevant taboos. Here the author compiled more than a thousand recipes not just for meat and vegetable dishes but for various kinds of beverage such as soft and boiled drink, for confectionery sweets such as honey cookies and sugar candies, and even for wine and liquor "mwon-kyungje" As he lived to the age of 72, he looked back at his life and said that he should be careful about what to do and how to do well. The food culture of Confucius has been recorded in the daily life of the Josin period and is influenced by Suwon Seo-gu, "mwon-kyungje".

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.163-171
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• 2021

Various records on health, food and treatment are written in ancient documents of Korea such as old recipe books, Korean medical books and history books, through these records, the principle of Sikchi can be discovered. Sikchi includes the meaning of medicine and food work on the same principle, and it is not only as traditional knowledge but also affecting modern food culture. Based on this principle of Sikchi, this study tried to lay a foundation that can be used as a modern health food material through scientific verification of foods recorded in the ancient literature. For this purpose, Omigalsu, a traditional drink made from omija, soybean, and honey, which is related to blood glucose control, which is one of the representative metabolic diseases of modern people, was selected as the subject of this study. In order to compensate for the agglomeration of beverages caused by honey or the rise in postprandial blood glucose, which occurs when the traditional Omigalsu recorded in the ancient literature is reproduced, the raw material that can be substituted for honey was discovered. The health promotion and quality improvement effects of newly prepared Omigalsu using honey substitutive raw material were confirmed through a comparative test with traditional Omigalsu. Based on this study, through scientific research using the principle of Sikchi, we intend to lay a foundation that can be used as various contents in the medical and food fields such as food bio and healthcare in modern society.

• The Journal of the Korea Contents Association
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• v.21 no.2
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• pp.59-67
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• 2021

This study was conducted to foster domestic tea (茶) culture as a single cultural content containing domestic culture, to increase domestic cultural competitiveness, and to suggest new cultural sanctions in the content era. Given the growth of the contents industry and the flow of domestic culture, cultural contents represented by the "Hallyu" of today do not exist at present, so it seems the time to move to keep pace with the times through the development of more Korean contents. Accordingly, this researcher has shed light on Korean tea (茶) culture, and reviewed the case of China, which is known as the origin of tea (茶) culture, and suggested a strategy for content creation of domestic tea (茶) culture. For this, the most prerequisite is to identify the identity and value of the domestic tea (茶) culture, and then expand education on tea (茶) culture and diversify the profit structure to serve as Korean cultural contents (茶) It suggested that the rediscovery of culture should be made.

• Vending industry
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• v.2 no.4 s.5
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• pp.54-62
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• 2002

자판기는 이제 다양한 문화를 수용할 수 있는 콘텐츠를 갖춰 가고 있다. 과거 자판기의 역할과 위상이 단순히 일부 식음료를 판매하는 선의 제한성을 가졌다고 한다면, 끊임없이 계속되는 영역파괴의 도전과 기술발달은 이제 다양한 재화는 물론 인간의 무형적인 기호와 의식세계까지를 대상으로 하고 있다. 불가능은 없고 단지 사업성의 문제 일뿐, 어떠한 컨텐츠도 수용이 가능한 자판기 시대에 있어 그 브레이크 없는 질주를 지켜보는 일은 정말 흥미로운 일이다. 금호부터 시도되는 테마기획에서는 이렇게 다양화되고 세분화되는 자판기의 변화를 테마별로 담아 보기 위해 기획이 되었다. 특히 주류는 아니지만 새로운 흐름을 형성할 자판기군을 중심으로 시장 가능성을 진단하게 된다. 자! 이제부터 독자여러분을 자판기 테마여행 속으로 안내 한다.