• Annual Conference of KIPS
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• 2018.10a
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• pp.331-332
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• 2018

최근 디지털 금융 기술의 발전에 따라 모바일 간편 결제가 보편화 되고 있다. 이러한 시대에 발맞추어 외식업체, 또는 대형 식품 프랜차이즈 기업들은 자체 모바일 결제 시스템을 도입하는 추세이다. 하지만 소규모 자영업자들은 기존 시스템과의 호환 및 비용 문제 등으로 새로운 시스템을 도입하기가 어려운 실정이다. 스마트 POS(Point of sales)를 표방하여 소규모 사업자를 대상으로 시장에 나온 몇 가지 제품이 있지만, 이 제품들은 별도의 애플리케이션을 매장과 고객의 모바일 기기에 설치해야 하므로 접근성이 떨어지는 단점이 있다. 이에 본 논문에서는 별도의 설치를 하지 않아도 이용이 가능한 Web 기반의 POS 시스템을 제안한다. 이 시스템으로 매장은 효율적인 매출 및 관리뿐만 아니라 고객과의 Interaction 또한 증가시킬 수 있다.

• KOREAN POULTRY JOURNAL
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• v.49 no.9
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• pp.131-135
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• 2017

식품위생에 대한 중요성이 날로 높아지고 있다. 특히 양계분야에서는 계란의 오파란에 대한 처리에 어려움이 현실로 다가서고 있으며, 부화중지란에 대해서도 환경적인 문제에 직면하면서 보다 효율적인 처리방법에 관심이 집중되고 있다. 이러한 문제를 해결하기 위해 두루텍 박성규 대표는 생균제, 면역증강제는 물론 오파란 처리기를 통해 축산분야의 환경개선 및 축산발전을 위해 노력해 오고 있다. 두루텍은 2015년 기술보증기금으로부터 벤처기업 인정을 받을 만큼 창의적이고 진취적인 업체로 창업 2년만에 공장을 확장 이전할 정도로 성장하였으며, 제품의 우수성을 인정 받으면서 농가들로부터 주문이 증가하고 있다. 두루텍에서는 '계란을 이용한 기능성 보조사료의 생산 기술', '계란 사료용 발효건조기', '오파란처리기', '오파란을 이용한 재활용사료 조성물 및 그 제조방법'에 대해 특허를 받는 등 발효건조 및 오파란 처리분야에서는 실력을 인정받고 있다.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.5
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• pp.892-902
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• 2015

Agri-food ICT(Information and Communications Technologies) convergence has been raised as an important issue for agricultural industry competence. In this situation, this study is to enhance agricultural competitiveness and seek to development plan for agricultural corporation by diagnosing informatization level. For this purpose, this study conducted survey on informatization level of 3,019 agricultural corporations and calculated level score. And result is compared with SMEs(Small and Medium Enterprise) informatization survey, including manufacturing and service industries, conducted by Korea Technology & Information Promotion Agency for SMEs in recent agricultural corporations' growing with automation of agricultural production and improving service to customer satisfaction. Evaluation system is established to calculate informatization level score and AHP(Analytic Hierarchy Process) method was used by the experts to investigate weighting of assessment area, assessment indicators, assessment items. As a result, agricultural corporation informatization level score was 40.16 points which is lower than the benefitted organization of agri-food IT convergence modeling(43.44 points). By assessment area, the informatization level of promotional environment area was low and investment and training items were analyzed low especially so need to improve urgently. In the analysis result by organization type, agricultural company corporation's informatization level was higher than the agricultural association corporation and 'Processing and distribution' was higher than others by business type. Informatization level of agricultural corporation is 80 percent of 2013 SMEs' level(50.18 points) and 59.4 percent of a large corporation(67.64 points). In particular, big difference is occurred in investment feasibility analysis, informatization investment and education which will be need to improve.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.124-130
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• 2007

The purposes of this study were (1) to analyze price sensitivity, (2) to define the range of acceptable prices for each foreign segment, and (3) to provide a price model for Korean traditional restaurants. From October to November, 2006, a total of 781 foreigners responded to individual surveys. Statistical analyses on the survey data were performed using descriptive statistics and Price Sensitivity Measurement (PSM). Major findings from the study are as follows: First, the ranges of the acceptable prices were $98$\sim$$130 for fine dining/gourmet restaurants, $70$\sim$$90 for theme/ambience restaurants, $40$\sim$$60 for popular/family restaurants, and $18$\sim$$30 for convenience/fast food restaurants. Second, the convenience/fast food restaurants showed the highest price sensitivity. Third, a low stress level and wide range of the acceptable price were observed for the fine dining/gourmet restaurants, suggesting that the price sensitivity of the fine dining/gourmet restaurants was quite low. Finally, the price sensitivity indicated by the Japanese was higher than by the other groups. In consequence, the research findings suggest that the managers of the Korean traditional restaurants should strategically plan prices by understanding different customers' price sensitivity within and between customer segments. Through additional research, marketers can compare perceptions of specific brands, the competition, and variations within a product line.

• Journal of Food Hygiene and Safety
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• v.30 no.4
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• pp.329-342
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• 2015

The purpose of this study was to investigate consumers' perceptions of sodium saccharin in social media. Data was collected from Naver blogs and Naver web communities (Korean representative portal web-site), and media reports including comment sections on a Yonhap news website (Korean largest news agency). The results from Naver blogs and Naver web communities showed that it was primarily mentioned 'sodium saccharin-no added' products, properties of sodium saccharin, and methods of reducing sodium saccharin in food. When media reported the expansion of food categories permitted to use sodium saccharin, search volume for sodium saccharin has increased in both PC and mobile search engines. Also, it was mainly commented about distrust of government, criticism of food product price, and distrust of food companies below the news on the news site. The label of sodium saccharin-no added products in market emphasized "no added-sodium saccharin". These results suggest that consumers are interested in sodium saccharin and especially when media reported the expansion of food categories permitted to use it. Consumers were able to search various information on sodium saccharin except safety or acceptable daily intake through social media. Therefore media or competent authority should report item on sodium saccharin with information including safety or acceptable daily intake based on scientific background and reference or experts' interview for consumers to get reliable information.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.670-676
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• 2002

Four different brands of commercial and a home-made jujube tea were analyzed for physicochemical properties (sugar content, acidity, color, viscosity, transparency, texture) and sensory characteristics by using 7-point scoring test from 18 experienced panel members. Also, the opinion of food and nutrition specialists on the commercial jujube teas were assessed using a questionnaire, which were hand-delivered to 530 subjects consisting of university students and faculties of Department of Food and Nutrition at 8 cities(Seoul, Incheon, Youngin. Taejon, Chungju, Taegu, Kwangiu, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window. The questionnaire consisted of socio-demographics, frequency and occasion of purchasing, opinion of quality and improvement points, and sensory characteristics. Commercial jujube teas (3 different brand) were lower in sugar content, pH, transparency, color (Hunter L, a and b value), and viscosity than the home-made one, whereas only one brand was higher in viscosity and lower in transparency than home-made one. Also, overall preference for commercial jujube teas was significantly love. than that for home-made one (p＜0.05). Especially, the scores of overall preference for 3 commercial jujube teas (2.1-3.3) were much lower than that of home-made one (6.1). Points to be improved for commercial jujube teas were indicated as the amount of jujube (30.0%), taste (23.8%), sweetness (22.0%), and flavor (14.4%) in order. Sensory attributes showing positive correlations with overall preference of jujube tea were the taste(0.566), amount of jujube(0.449), and flavor(0.335).

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.777-780
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• 2015

Currently, our country has promoted sustainable growth in agriculture field by expanding the growth engine which is going to creat new value through agrifood industry & ICT convergence, the deployment of computerization in rural areas and the efficiency increase of agricultural administration system. Since the level of domestic agriculture-ICT convergence technology focusing on production areas is at early stage, it is necessary to deploy the successful models through the systematic development of technology and standardization including production, distribution and consumption phase. In addition, because the management and control systems of large glass greenhouse are mostly foreign products with no standardization and related small domestic companies, there is a limit to agri-food & ICT convergence activation led by the agri-food private sector. Also, it is vital to increase productivity & efficiency and improve quality throughout the entire agricultural process including production, distribution and consumption by the fusion of information technology, automatic control technology and unique ICT on existing agricultural technology, Therefore, in this paper we propose the agricultural-ICT convergence technology fields in which our country can lead technology and the standardization plans through analyzing the development, policy and standardization trends on agricultural-ICT convergence technology.

• KSBB Journal
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• v.23 no.2
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• pp.109-117
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• 2008

Phellinus linteus (Sang Hwang mushroom; P. linteusis) has been widely used for a traditional medicine in Japan, Korea and China. In traditional oriental applications, P. linteus and their extracts have been exclusively used to treat various diseases like insomnia, neurasthenia, gastric ulcers, arthritis, nephritis, stress, asthma, bronchitis, neuromuscular disorders, hypertension and also as an immune system stimulator in cancer therapy. In a number of articles, it is indicated how tremendous their therapeutic values are. According to these studies, P. linteus and their extracts show immunomodulatory activities like enhancing immune system function including anti-tumor activity and inhibiting the growth of existing tumors. P. linteus and their extracts have been being studied for use as immunotherapy agents and biological response modifiers (BRMs) for the possible treatment of cancer without side effects. Recently, the cultured mycelium product of P. linteus has been developed and approved as a medicine in Korea. This review shows not only the current status of methods of developmental technology like artificial culture and various biological applications of P. linteus but also recent market trends of functional foods made from P. linteus.

• 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.

• Food Science and Preservation
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• v.20 no.3
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• pp.348-355
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• 2013

This study was conducted to analyze the sensory profiles of commercial rice cookies and snacks in the market and to provide fundamental data on the development of rice cookies and snacks. The sensory characteristics of 10 kinds of Korean commercial rice cookies and snacks were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA) and principal component analysis (PCA), depending on their rice contents and processing methods. The rice cookies and snacks with less than 30% rice contents and that were fried were preferred, and their grainy attribute was related to the preference for them. Then 27 kinds of commercial rice cookies and snacks from three countries, Japan, the U.S.A. and China, were also evaluated and compared with those from Korea. While the Korean commercial rice cookies and snacks were sweet, grainy and crispy, those of Japan were not sweet and instead, were salty and crispy.