• Culinary science and hospitality research
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• v.23 no.3
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• pp.1-7
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• 2017

This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.731-740
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• 2012

This study was made to the adult females over 20's in the family that prepared the ritual food personally or in the family that conducts ritual or did not do the ritual for the religious reasons. And based on the prepare method of the ritual food, ritual and recognition of ritual good. 245 responses which took up 80.86% had responded they do the ritual or semi-ritual and Buddhism was most prominent religion among them. The cost for ritual food also had statically significant differences by the age, marriage status and income and on the terms of the income, more the income was more they spend on the ritual food. The ritual utensil used for the ritual food also show significant differences by the age, marriage status, family make-up formation, religion. The form and meaning of the ritual have been changed as the society changes but is still important subject matter for most of homes. Responders were preparing the ritual with all the sincerity to their ancestors with practical and realistic decisions.

• Korean journal of food and cookery science
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• v.23 no.2 s.98
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• pp.235-244
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• 2007

This study was performed to investigate Seoul undergraduate students' thoughts on funeral rites and sacrificial rituals as well as ritual foods. A total of 542 students offered answers that the importance of sacrificial rituals was connected to filial piety for the ancestor, the customs descended from the past, and the belief that descendents received fortunes. The students didn't know the funeral rites process, but acknowledged they needed to know funeral rites, and would perform their parents' sacrificial rituals. We also found that students whose hometowns were Gangwondo and Jejudo were familiar with sacrificial rituals foods as well as their preparation and cooking. Also, the older the students, the better they knew the funeral rites process, sacrificial rituals and ritual foods. There were great differences in sacrificial rituals according to parent and student religions. Buddhists knew the most about funeral rites and sacrificial rituals, followed by Roman Catholics and agnostics. Protestant Christians were not interested in sacrificial rituals. The funeral rites process and the handing down of sacrificial ritual foods had significant differences based on sibling number. The more brothers and sisters in a family, the more committed they were to performing their parents' sacrificial rituals and the higher their interest in sacrificial ritual foods.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.739-747
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• 2019

This study investigated the effect of offering eco-friendly fashion items on consumers' perceived image of stores and their intention to purchase food in a hybrid cafe setting. The data were collected using an online survey of 465 adults aged 20 to 49 years. In order to compare 'a general cafe' where only food is sold and 'a hybrid cafe' which offers eco-friendly fashion items as well as food, we developed two store types (general×hybrid) with two store designs (modern×eco-friendly) as stimuli, resulting in four scenarios. The results indicated that offering eco-friendly fashion items at a cafe did not significantly affect consumers' perceived eco-friendly image of the store. Further, this negatively affected consumers' perceived healthy and tasty images of the store and intention to purchase food. Such negative effects on the healthy and tasty images of the store increased in the store with a modern design. In conclusion, offering eco-friendly fashion items at cafes may not contribute to enhancing the stores' images or sales.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.167-175
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• 2017

The purpose of this study is to understand the perception of fishery products and processed food of marine products in college students through empirical analysis. 446 questionnaires were used in the analysis. As a result of the empirical analysis, the frequency of consumption of aquatic food was 2~3 times a week, the place of intake was good for taste of home and aquatic foods, respectively. Purchase motifs of processed fish products are easy, the frequency of ingestion is 3 to 4 times a week, the criteria for selection were always consumed, and the taste was considered to be high when purchased. The perception of nutrition and necessity of consumption of aquatic foods was high and radioactivity was low. 133 male students (57.8%) and 98 female students (45.4%) were aware of the aquatic traceability system. The college students generally has a high preference for the taste of marine products and high frequency of consumption, and they recognized that nutritional excellence and necessity were positive. The marketing strategy should be developed by developing proper product considering the age level and sex of consumers. The limitation is that they are college students in Busan and Gyeongsang provinces and coastal areas.

• The Journal of the Korea institute of electronic communication sciences
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• v.13 no.6
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• pp.1281-1286
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• 2018

The sea cucumber, which is distributed over 1,500 species worldwide, is a highly value-added variety that has been considered an important source of marine resources in many countries for a long period of time. Most of the research on sea cucumbers involves the effectiveness of food and its extractions; however, there was no research on the extraction of sea cucumbers. In response, this research suggested a boundary detection algorithm to extract the special spot of sea cucumbers Therefore, in order to capture a large quantity of high value-added in sea cucumbers and we believe that they will be a great help to the sea cucumber recognition program in the future.

• Journal of the Korean Society of Food Culture
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• v.38 no.2
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• pp.73-82
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• 2023

Since delivery food has become a new dietary culture, this study examines consumer awareness through big data analysis. We present the direction of delivery food for healthy eating culture and identify the current state of consumer awareness. Resources for big data analysis were mainly articles written by consumers on various websites; the collection period was divided into before and after COVID-19. Results of the big data analysis revealed that before COVID-19, delivery food was recognized as a limited product as a meal concept, but after COVID-19, it was recognized as a new shopping list and a new product for home parties. This study concludes by suggesting a new direction for healthy eating culture.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.155-165
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• 2014

The purpose of this study was to assess comsumer preferences and perception of Korean foods in Koreans and non-Koreans residing in Korea. Exactly 79 customers (28 Koreans, 51 non-Koreans) were surveyed with questionnaires in English and Korean. Data were analyzed using the SPSS statistical package (21.0) and ${\chi}^2$-test. Subjects were of various nationalities, including China (37.3%), Philippines (19.6%), Japan (17.7%), USA (11.8%), Uzbekistan (3.9%), Nepal (2.0%) and Nigeria (2.0%). The representative food was Kimchi and favorite Korean foods were Kimchi, Bulgogi, Bibimbap, Galbijjim etc. Koreans reported that the main advantages of Korean food were its 'home-made style', but non-Koreans reported 'health functionality'. In terms of disadvantages, non-Koreans consumers ranked 'unsanitary eating style without individual plates' as the biggest problem while Koreans ranked 'table setting at a time'. Factors 'complicated cooking method', 'spicy taste' and 'salty taste' were also reported disadvantages. Survey participants were asked what was the most important for the globalization of Korean food. Most non-Korean participants listed 'health functionality' and 'traditionalism' (p<0.05).

• The Optical Journal
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• s.158
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• pp.58-60
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• 2015

드론이 인기다. 드론이 뜨고 있다. 드론은 왜 인기인가? 왜 드론이 인기인지를 인식해보아야 한다. 결론부터 이야기하면 드론이 인기인 이유는 드론이 MMM이기 때문이다. MMM은 필자가 2년 전 쯤에 만든 신조어로 Multipurpose Mobile Machine의 약자다. 다목적 이동 기계라는 말이다. 우리말로 줄이면 다이기(多移機)쯤 된다. 드론은 다목적 이동 기계, 즉 다이기이다. 인터넷이 군용으로 사용되다가 민간이 사용하게 된 것처럼 드론 역시 정찰, 감시, 폭격 등의 군사용으로 출발했지만, 민간이 사용하는 드론의 용도는 무척 다양하다. 사진 촬영, 영화 제작, 드라마 촬영, 음식 배달, 씨앗의 파종과 농약의 살포, 현장 탐사, 경계 근무 등 정말 다용도에 사용되고 있다. 중요한 것은 드론 각각이 다목적으로 사용될 수 있다는 것이다. 이는 드론이 단지 물리적 기계인 것이 아니라 스마트 기계로, 스마트폰과 같은 SW중심 기기와 드론에 내장된 OS와 SW에 의한 제어를 통해 비로소 실현된다. 즉, 드론은 MMM이기도 하지만, 정확히 SMM(Smart Mobile Machine)이기 때문에 그 잠재성이 인정받고 있는 것이다. 지금까지 스마트 폰, 스마트 워치, 스마트 TV 등은 모두 스마트 기기이기는 하지만 스마트 이동 기기는 아니다. 한편, 로봇 청소기 등 기존의 가정용 로봇이나 산업용 로봇은 대부분 단일목적 이동기기이거나 다목적 고정 기계이므로, 로봇이라 부르기가 민망한 기계들이었다. 필자는 드론이 이렇듯 새로운 스마트 기기 산업과 기존의 로봇 산업이 갈 길 또는 가고 있는 길을 보여주고 있다는 점에서 관심을 갖는다. 스마트 기기 산업의 관점에서는 이제 비로소 고정형(스마트TV), 부착형(스마트 워치), 휴대형(스마트 폰) 스마트 기기 산업에서 다목적 스마트 이동 기계라는 새로운 블루 오션 창출 산업이기에 의미가 있다.