• Information Systems Review
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• v.25 no.1
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• pp.145-164
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• 2023

The proliferation of online reviews on dining experiences has significantly affected consumers' choices of restaurants, especially overseas. Food quality, service, ambiance, and price have been identified as specific attributes for the choice of a restaurant in prior studies. In addition to these four representative attributes, cultural factors, which may also significantly impact the choice of a restaurant for tourists, in particular, have not received much attention in previous studies. This study employs the text mining technique to analyze over 10,000 online reviews of 76 Korean restaurants posted by Chinese tourists on dianping.com to explore the influence of cultural factors on the consumer's choice of restaurants in the overseas travel context. The findings reveal that "Hallyu (Korean Wave)" influences Chinese tourists' dining experiences in Korea and their satisfaction. Moreover, Korean food-related words, such as cold noodle, bibimbap, rice cake, pig trotters, and kimchi stew, appeared across all the review topics. Our findings contribute to the existing tourism and hospitality literature by identifying the critical role of cultural factors on consumers', especially tourists', satisfaction with the choice of a restaurant using text mining. The findings also provide practical guidance to restaurant owners in Korea to attract more Chinese tourists.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.216-225
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• 2015

The purpose of this study was to evaluate night time eating habits, dietary habits, and nutrient intake in university students according to residence type. A survey was conducted by administering questionnaires to 664 students. Questionnaire interview and 24-h dietary recall were conducted. Subjects were divided into three groups according to residence type: dormitory boarding (DB group, N=313), self-boarding (SB group, N=246), and living with parents (LWP group, N=105). Average ages in the DB, SB, and LWP groups were 21.3, 22.2, and 22.1 years, respectively. There were no significant differences in body mass index between the three groups. In total, 77.3% of students regularly ate night time snacks. The proportion of students who reported night time eating was 84.0% in the DB group, 73.6% in the SB group, and 65.7% in the LWP group (P<0.001). In terms of food types consumed during night time eating, the DB group showed a significantly higher rate of consumption of fried chicken and flour-based foods than the SB and LWP groups, whereas the SB group showed a significantly higher rate of consumption of alcohol beverages than the DB and LWP groups. Energy, carbohydrates, protein, fat, vitamins, and mineral intakes were significantly higher in the DB group than in the SB and LWP groups. In addition, intake of cholesterol per 1,000 kcal was significantly higher in the DB group than in the SB and LWP groups. Thus, SB and DB students seemed to have more night time eating problems than LWP students. Accordingly, nutritional education is needed to support the development of healthier eating habits, in particular, night time eating habits, among students living in dormitories and in self-boarding situations.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.1
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• pp.15-23
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• 1984

Difference of the entering and the escaping behaviour of shrimp(Palaemon pacificus) to the model traps were observed in accordance with netting materials, baits, type of traps and slope of flapper, and gathering responses were also investigated on the odour of bait extracts in the aquarium as the preliminary test. In order to investigate the difference in catch according to type and structure of traps those designated from A to E were made of iron frames and nettings. The type A was a conical shape with two entrances at its both sides and the others were square piller shape with one entrance at their upper surface(type B) or two entrance at their both ends(type C, D and E). However th type D and E were connected with flapper and the thye E was made by attaching iron frames of same height under the type D. The traps were prepared 10 each and so a total of 50 traps were used in the experiment at sea. The main species caught was Charybdis japonica, but Astroconger myriaster was also caught fairly. The catches of these species were significant in difference between the types of traps. That is, Charybdis japonica was caught more in type A, C and D than others and less in type B and E, and Astroconger myriaster was caught more in type A and D and less in type B and E. However the catch of Astroconger myriaster in type C, even if less than that in type A showed no significant difference with the other traps. The total catch of Charybdis japonica and Astroconger myriaster was almost same in order with the catch of Charybdis japonica. The type B and E seemed to be difficult in entering of fishes into them. However, the type A and C seemed to be easy not only in entering, but also in escaping. Especially, the type C showed more escaping. On the other hand, the type D seemed to be not so easy in entering of fishes as type A and C, but very difficult in escaping. Consequently, the escaping of fishes from the traps seemed to be more difficult in conical traps than any other traps. The catches might be influenced by the bait with bag compare to without bag and also the immersed time of traps into water for fishing.