• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.347-358
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• 2019

This study used Q methodology for analogizing culinary arts major students' subjectivity through their participation of one of restaurant start-up experience program, called pop-up restaurant. The study tried to figure out particular structure of among students' responses and noticed five distinctive types. There were Increase learning effect type(Type 1, N=4), Collaboration of members importance type(Type2, N=8), Marketing PR need type(Type3, N=6), Restaurant business plan type(Type4, N=4), Industry work experience required type(Type5, N=3). The study also revealed that each type contained diverse characteristics figures in their own. The research finding could be used as fundamental source of future similar research but in other research methodology in the format of difference among students or diverse measuring point of time frame.

• The Journal of the Korea Contents Association
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• v.19 no.5
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• pp.268-279
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• 2019

This study applied the Q methodology to the graduate students of the department of food service management in Seoul to grasp the subjective perception of customers using the big blur phenomenon and the introduction of the kiosk. As a result of the analysis, five types were derived. (N = 6): Fast payment and various order preference types, the second type (N = 6): Earning and discount benefits preference type, the third type (N = 3): Simple order preference type, The fourth type (N = 2): Employee service preference type, and the fifth type (N = 3): Safety payment preference type. In the future, the research on the Big Blur phenomenon of eating out company will be refined through more detailed Q methodological questions with analytical techniques based on extensive literature and empirical studies, and to analyze the various opinions of respondents more concretely and objectively.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.322-331
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• 2020

The purpose of this study was to investigate the relationship between the factors of cooking practice education environment, educational satisfaction, and preparatory behavior according to the social customized LINC+ fostering project. The study conducted a questionnaire survey using convenience sampling and analyzed using SPSS21.0. As a result of the analysis, first, it was found that there were significant influences on educational programs, teaching ability, and cooking facilities, which are sub-factors of the cooking practice environment. Second, it was found that it had a significant effect on educational satisfaction and job preparation behavior. Third, it was found that it had a significant effect on the educational program and teacher ability, which are sub-factors of the cooking practice education environment. Lastly, through the results of the research, it is expected to provide basic data on policy, education environment, employment, and satisfaction in carrying out financial support projects in related majors. It is intended to provide evidence and implications.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.359-367
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• 2010

The purpose of this research is to examine the effect of the recognition on hotel customer's economic environment on attributes of hotel selection and customer loyalty. This research could suggest that the results of this research will help to establish positive strategies in all the processes of decision-making by customers who directly influence the behaviors of hotel customers as data of management of hotel companies. Firstly, detailed verification findings of regression analysis the recognition on economic environment and attributes of hotel selection were suggested as following; Recognition on economic environment influenced on guest room service, front service, food and beverage service, general environment, subsidiary facilities. Secondly, in case of the recognition on economic environment and customer loyalty, outer economy environment and information environment effected on customer loyalty.

• The Journal of the Korea Contents Association
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• v.11 no.11
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• pp.329-337
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• 2011

This paper reports about relationships between stress and dietary life of the college students. From the survey results, 35.6% of the male students and 9.8% of the female students were overweight. Specially, the male students is in a critical situation than the females. Moreover, 66% of the students were very stressed out and it seemed to be continued for about 3days. The female students showed increase in the size of their meal when they were stressed, however the male students did not show difference on their meal. Most of the male students preferred to have alcohol & beverage when they are under lots of stress, and many females had sweets. The students in age 19~21 choose sweets, in 22~24 choose alcohol & beverage, and ages over 25 preferred spicy soup & stew. The students drunk alcohol & beverage for stress releasing never considering their monthly spending money. Many of the students said they worry about body weight after eating to get rid of stress, but they thought it is good for free from stress. The stress comes from worrying about their the past and the future life, or job & work. They release themselves from the stress listening to the music, sleeping or drinking alcohols. As a result, we need to provide them a nutrition education program that guide the students to improve their dietary life style.

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

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.598-608
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• 2019

This study provided the analysis of the culinary arts students' subjectivity in problem based learning(PBL) program for culinary competition. Q methodology was employed for finding common characteristic of among students' opinion and also future suggestion was generated. The study found four different types of common structures. First one is Problem-Solving Ability Type(N=6), the second one is Team Member Collaboration Important Type(N=8), The third one is Self-Directed Learning Needed Type(N=3), and the last one is Employment Preparation Type(N=2). Through the analysis, students aware this particular PBL program as a problem solving skill development, understanding of coworking in group, importance of self directed learning, and preparation for securing job opportunity. The study also suggest that the educator need to perform as a negotiator in coworking process within group members and need to have an active approach on stimulation of study motivation among the students.

• The Journal of the Korea Contents Association
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• v.21 no.5
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• pp.488-498
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• 2021

This study applied Flipped Learning teaching and learning method to Basics Cooking Practice Subject using YouTube. The purpose of this study is to investigate whether the curriculum is properly progressing by grasping the effects of before and after learning and analyzing learners' subjectivity through the learning process. The investigation period was conducted from August 01, 2020 to September 10, 2020. According to the research design of Q Methodology, it was divided into five stages: Q sample selection, P sample selection, Q sorting, coding and recruiting, conclusion and discussion. As a result of the analysis, the first type (N=5): Prior Learning effect, the second type (N=7): Simulation practice effect, and the third type (N=3): self-efficacy effect. As a result, by applying the flipped learning teaching method of the Basics Cooking Practice Subject using YouTube, positive effects such as inducing interest in the class and increasing confidence were found in active learners, but some learners lacked understanding of the system of the class operation method. However, the lack of number of training sessions compared to other subjects is considered to be a solution to be solved later.

• The Journal of the Korea Contents Association
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• v.7 no.10
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• pp.293-301
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• 2007

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. In light of such circumstances, creating new customers and maintaining existing customers are very important to reinforce competitiveness. To have such a management of customers and to increase sales, promotional events are carried out in the department of food and drink. This study aims to conduct theoretical investigation of seasonal menu and Japanese restaurant menu in seasonal menu of Japanese restaurants that is a type of such promotional menu. The purposes of the study are to reorganize the concepts and to seek for methods of sales promotion and to suggest efficient management of Japanese restaurant seasonal menu by conducting empirical analysis on the effects of seasonal menu on customers and their intention to reorder.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.