• Journal of Korean Society of Rural Planning
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• v.21 no.2
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• pp.163-175
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• 2015

This study aimed to analyze factors of importance and performance picked by customers of Bibijeong, a farm restaurant operated by the local community of Wanju-gun. Major points include: Recognition paths mostly were word of mouth and mass media, types of visit were in the company of friends, family members or work colleagues, and purposes of visit included consumption of meal and identifying features of the restaurant. Secondly, factor analysis showed that level of facility, atmosphere/cleanness, diversity of menu, employees, ingredients and network. The Cronbach Alpha coefficient was +0.6. Thirdly, average of importance of factors was 3.861 while average performance was 3.429. IPA analysis showed that employee(communication, customer contact) in the first quadrant proved the need for fast improvement through training. Atmosphere/cleanness (interior atmosphere, table clean, kitchen cleanliness, clean dishes, interion design) and employee(proficiency, menu recognition), foodstuff(freshness, origin, safety) in the second quadrant showed that the marketing strategy of improvement as well as maintaining current status is needed, including regular training and hygiene inspection. The third quadrant contains facilities(disability, baby, fire protection) and food menu(food packing, various menu, creative menu, menu description), network(village economic links), which showed the need for gradual improvement. The forth quadrant contains network(sights's near contains. The results so far can be summed into the statement that overcoming the basic functionality of providing meals and linking the restaurant with local attractions and local economy would be need, as well as building up the image of unique farm restaurant with local features, so that Bibijeong can serve as the centerpiece of community and foundation of exchange with other areas.

• Journal of Digital Convergence
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• v.16 no.3
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• pp.291-301
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• 2018

Supply chain in service sector has been established on the premise that firms need to manage their process uncertainties to satisfy customers in an efficient manner. Information sharing and synchronization play key roles in minimize uncertainties from their involved supply chain. The duality of customers being inputs providers as well as consumers, differentiates service supply chains from manufacturing and is a challenging issue to traditional supply chain management. The service supply chain is a structured network which should be managed with supply chain theory and principles. Various key operations need to be carried out through a highly integrated and collaborated service supply chain and supporting information hub. The purpose of this paper is to present the issues and key components in the service supply chain, where the repetitive service is provided along the value chain, such as tourism, restaurant, mega-sized hospital supply chain.

• Science of Emotion and Sensibility
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• v.13 no.1
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• pp.269-278
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• 2010

Today's Virtual Reality(VR) technology has become considerably more affordable and sophisticated with rapidly advancing computer technology. Photo-realistic visual representations along with real-time interactivity are now achievable without special programing knowledge and expensive equipment. The purpose of this paper is to establish how simple, credible user testing methods based on VR simulations can be utilized to improve design decision making towards more sensible design solutions for end-users. Results of a case study demonstrate the value of potential user-testing feedback in a simulated 3D virtual service space, i.e., restaurant interior. User feedback from the VR simulation includes preferences in table location, privacy, and values of seating preferred tables. A new design framework incorporating an empirical testing method for service spaces is presented. The overall design process, the development of the VE, and the user testing method and findings are discussed. This study provides useful guidances for future efforts in the areas where such technology may benefit to understand end-user feedbacks in design process.

• Journal of Internet Computing and Services
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• v.8 no.2
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• pp.105-115
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• 2007

The up-to-moment dataset is built by combining the past dataset and the recent dataset. The proposal is to compute association rules in real time. This study proposed the model, $EM_{past'}$ and algorithm that is sensitive to time. It can be utilized in real time by applying partitioned combination law after dividing the past dataset into(k-1). Also, we suggested $EM^{ES}_{past}$ applying the exponential smoothing method to $EM^p_{past'}$ When the association rules of $EM_{past'}\;EM^w_{past'\;and\;EM^{ES}_{past}$ were compared, The simulation results showed that $EM^{ES}_{past}$ is most accurate for testing dataset than $EM_{past}$ and $EM^w_{past}$ in huge dataset.

• Journal of Digital Convergence
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• v.14 no.4
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• pp.185-192
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• 2016

The purpose of this paper is to examine the relationships among consumer lifestyle, brand attitude, brand attachment, and behavior pattern. Sampling with consumers who experienced eating out in regional catering companies as a population was done and the survey was conducted targeting consumers of catering companies in Gwangju. Therefore, it analyzed the sample by setting hypotheses and research model according to the research objective. First, as for the relationship between lifestyle and brand attitude, the lifestyle as a personal inclination formed a significant relationship with brand attitude the characteristics of which are recognition, convenience, and familiar features regardless of the type of lifestyle. Second, consumer lifestyle in types of reality seeking, value-oriented, and fashion-pursuing formed a significant relationships with brand attachment in order of mention, whereas social oriented type did not form a significant relationship. Third, the relationship between consumer brand attitude and brand loyalty formed a significant relation with the relationship between consumer brand attachment and brand loyalty.

• Applied Biological Chemistry
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• v.50 no.4
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• pp.268-275
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• 2007

Diversity of the mud flat microbial population in Suncheon Bay was investigated by studying extracellular enzyme activities and 16S rDNA sequences. Four culturable bacterial strains with CMCase, xylanase and protease activities were isolated from the wetland and the mud flat. All the strains produced more xylanase activity than CMCase or protease activity, and the properties of the isolate enzymes from the wetland were similar to those from the mud flat. About 2,000 clones were obtained with the 16S rDNA amplified from the metagenomic DNA isolated from the mud samples. Based on the restriction pattern(s), seventeen clones were selected for base sequence analysis. Of the 17 clones, only 35% (6 clones) were found to be cultured strains and 65% (11 clones) to be uncultured strains. The similarities in the base sequences of the clones ranged from 91.0% to 99.9% with an average similarity of 97.3%. The clones could be divided into 7 groups, Proteobacteria (9 clones, 52.9%), Firmicutes (3 clones, 17.6%), Bacteroidetes (1 clone), Flavobacteria (1 clone), Verrucomicrobia (1 clone), Acidobacteria (1 clone), and Chloroflexi (1 clone). Most of the Proteobacteria clones were gamma Proteobacteria associated with oxidation-reduction of sulfur.

• Journal of Life Science
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• v.17 no.12
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• pp.1660-1668
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• 2007

The non-ionic surfactant (NIS) Tween 80 was evaluated for its ability to influence invitro cumulative gas production, dry matter digestibility, cellulolytic enzyme activities, anaerobic microbial growth rates, and adhesion to substrates by mixed rumen microorganisms on rice straw, alfalfa hay, cellulose filter paper and tall fescue hay. The addition of NIS Tween 80 at a level of 0.05% increased significantly (P<0.05) in vitro DM digestibility, cumulative gas production, microbial growth rate and cellulolytic enzyme activity from all of substrates used in this study. In vitro cumulative gas production from the NIS-treated substrates; rice straw, alfalfa hay, filter paper and tall fescue hay was significantly (P<0.05) improved by 274.8, 235.2, 231.1 and 719.5% compared with the control, when substrates were incubated for 48 hr in vitro. The addition of 0.05% NIS Tween 80 to cultures growing on alfalfa hay resulted in a significant increase in CMCase (38.1%), xylanase (121.4%), Avicelase (not changed) and amylase (38.2%) activities after 36 h incubation. These results indicated that the addition of 0.05% Tween 80 could greatly stimulate the release of some kinds of cellulolytic enzymes without decreasing cell growth rate in contrast to trends reported with aerobic microorganism. Our SEM observation showed that NIS Tween. 80 did not influence the microbial adhesion to substrates used in the study. Present data clearly show that improved gas production, DM digestibility and cellulolytic enzyme activity by Tween 80 is not due to increased bacterial adhesion on the substrates.

• The Journal of the Korea Contents Association
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• v.17 no.7
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• pp.320-331
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• 2017

The purpose of this study was to explore the effects of Korean food contents influence to the Korean wave favorability, country image, and visit intention to Korea. Korean food contents are defined as that information or contents related with Korea food. In this survey, total 4 type of Korean food contents, Korean food recipe contents, Korean food culture story contents, Korean food restaurant guide contents and Korean food media contents were explained. The respondents were 147 young Vietnamese in residing in Ho Chi Minh city. The data were analyzed by PLS-SEM to explore influence of Korean food favorability with Korean food contents usage. After using Korean food contents, Korean food favorability influence country image and visit intention to Korea, mediating with Korean wave favorability. While Korean food favorability was not shown to influence visit intention directly. This study would contribute to make strategic Korean food contents and distribution, further accord with Hansik Globalization.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• Culinary science and hospitality research
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• v.16 no.1
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• pp.209-225
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• 2010

The main purposes of this study were to assess Asian travelers' perceptions of service quality provided by Korean restaurants and to identify the relationships among perceived quality, satisfaction, and behavioral intentions. The survey was administered during one-month period of January-February 2009, targeting tourists from China, Taiwan, and Japan who were visiting Korea through escorted tour packages offered by several Korean travel agencies. A total of 223 copies of the questionnaire were collected for the data analyses such as descriptive statistics, factor analysis, MANOVA, and multiple regression analysis using SPSS 12.0 program. The main results of this study were as follows: 1) The results of the gap analysis indicated that the service quality in several areas provided by the Korean restaurants did not meet the tourists' expectations; 2) The factor analysis identified four underlying dimensions of travelers' perceptions of overall service quality provided by Korean restaurants ("value and quality of foodservice", "menu choices", "service quality of employees", and "quality of surrounding area"); and 3) Through multiple regression analyses, three determinants ("value and quality of foodservice", "menu choices", and "service quality of employees") were found to have the greatest impact on tourists' satisfaction and behavioral intentions.