• Asian Journal of Innovation and Policy
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• v.5 no.3
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• pp.225-250
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• 2016

This paper aims to explore the institutional difference between Tsinghua University Science Park (TusPark) in Beijing, and business incubator of Research Institute of Tsinghua University in Shenzhen (RITS), and to examine how the difference leads to different new product performance for tenants. In doing so, we use survey methodology to investigate the innovation sources, university linkages, and innovation outputs of tenants in TusPark and RITS. We found that tenants in RITS reply more on "market-driven" knowledge sources for innovation: including knowledge from customers, suppliers, and competitors. The empirical findings suggest that the technology support provided by RITS and the high dependency on "market-driven" knowledge sources jointly contribute to the better new product performance for tenants in RITS.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.128-137
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• 2010

Due to the increasing income of married working couples, people have become accustomed to dining out and spending more money when doing so. As a result, various restaurants are operating and new concept restaurants are emerging to meet the needs of customers. The purpose of dining-out depends upon who the companion is and the choice of restaurant and spending seems to be affected by the purpose. In addition, characteristics of consumers influence their dining-out behaviors. This study explored the relationship the between characteristics of consumers and their reasons for eating-out purpose, choice of restaurant, spending habits and preferred restaurant type.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.357-365
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• 2005

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

• The Southeast Asian review
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• v.21 no.1
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• pp.49-91
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• 2011

Since mid of 1990's Vietnamese food had been advanced in Korea, the franchises and branches of the Vietnam food restaurant remarkably has grown in numbers. It was estimated that the number of Vietnamese food franchise was not less than 30's and the market size of food industry would be around 200 million dollars in Korea. While the interests and study on the globalization of Korean food had been recently increasing, the Southeast Asian food, especially Vietnamese food which had significantly taken place as one kind of food service had few academic approaches to research on the current situation and transition on Vietnamese food in Korea. This study is an experimental attempt to inquire for the Vietnamese food culture and the Vietnamese food in Korea. Through the field research at local(Vietnamese) restaurant, the interviews with the local residents and questionnaire survey on the Vietnamese food from Korean customers, the article examined the 'Southeast Asian Phenomena' in Korea by tracing the origins and pathway how Vietnamese food could be established in Korean food market. In addition, it tries to prove that current growth of Vietnamese food in Korea could be extend and explicated as real 'Vietnamese Phenomena'.

• The Journal of Asian Finance, Economics and Business
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• v.9 no.5
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• pp.75-86
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• 2022

The service industry has been acknowledged as a critical part of mobile banking services in recent years. This study examines the impact of e-service quality and loyalty on the intention to use and use behavior of mobile banking services in Mongolia, a Central Asian country. As a result, based on past research, a conceptual model was suggested. This study comprises 209 completed questionnaires from young Mongolians who own a bank account and a smartphone. The data was collected based on convenience sampling, and it was analyzed with SmartPLS software using a partial least squares-structural equation modeling (PLS-SEM) technique. The findings indicate that system quality, interface design, and security assurance have a significant positive impact on service quality; service quality has a positive impact on loyalty. Moreover, the results reveal that service quality and loyalty have a significant influence on the intention to use mobile banking services. The findings of this study suggest that local or international banks and financial institutions in Mongolia should consider system quality, interface design, and security concerns as key successors to building perceived security quality to retain current mobile banking users and attract new customers.

• Journal of Distribution Science
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• v.20 no.4
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• pp.9-19
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• 2022

Purpose: Mothers determines all household requirements and decides almost all their related things. The purpose of this study was to examine several independent variables on customer loyalty among mothers in The Asian Parents Indonesia community. The independent variables include advertising on Instagram, brand image, word-of-mouth, community cohesiveness, while the dependent variable is purchasing decisions. Research design, data, and methodology: This quantitative study uses a survey method for the Asian Parents Indonesia community members, listed on its website. The population of this community was recorded at 1,310, with a sample of 135 respondents. Data processing is done by using Structural Equation Model using Smart-PLS software. Results: Variables that significantly affect purchasing decisions and customer loyalty are word-of-mouth,summarized in a testimony, advertising on Instagram, and brand image. However, community cohesiveness does not affect customer loyalty to a brand. Conclusion: The results of this test propose significant implications for developing the relationship between baby toiletries producers and customers through word-of-mouth testimonials and advertisements on Instagram while community cohesiveness in maintaining customer loyalty using a brand is not influential, but interactions that occur within the community become a reference for mothers to choose a baby toiletries product.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.601-607
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• 2008

This study was examined the preferred temperature and salinity of soup in various demographic groups in order to establish the desirable serving renditions of soup for customers' satisfaction and health. Temperature and salinity were measured in August and November in order to determine the seasonal variation in preference using a digital salinity-temperature measuring device. Four demographic groups totaling 530 were from foodservice establishments in elementary schools(ES: male 68/female 59), middle-high schools(MHS: 62/69), universities(UNIV: 72/67) and companies(COM: 69/64) in Seoul. Various thin or thick soups which are typically served in foodservice establishments were served hot(below $90^{\circ}C$) and warm(below $40^{\circ}C$) in a 50mL portion: salty(1.2%) and less salty(0.4%) at $55{\pm}2^{\circ}C$. The preferred salinities and temperatures of the soups were found to be 0.74%, 0.82%, 0.64% and 0.67% and $49.65^{\circ}C$, $54.24^{\circ}C$, $57.56^{\circ}C$, $58.81^{\circ}C$ for the ES, MHS, UNIV and COM groups, respectively. The preferred temperatures of the soups were increased depending on the age, so the positive correlation was shown between temperature and age. However the preferred salinities of soups were not effected. There was no consistent tendency between men and women in temperature. For salinity, men preferred $0.04{\sim}0.12%$ higher than women in the ES, MHS and UNIV groups. There is no consistent tendency between thin and thick soup in temperature. All groups preferred higher salinity in the thick soup than in the thin soup. Most of the customers preferred a higher temperature and higher salinity in November than in August.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.159-165
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• 2010

This study was conducted to evaluate food service satisfaction of senior citizens in three charged silver towns in Gyeonggido. Food satisfaction factors influencing the satisfaction of silver town residents' included satisfaction and word of mouth. For this study, 210 silver town residents were surveyed; however, 16 of these resident did not complete the survey. Therefore, the results of 194 survey questionnaires were analyzed. All results were conducted using the frequency, factor analysis, and regression procedure of SPSS 12.0. The determinant factors of the silver town feeding service included food service, food feeding, emotional, physical, and sensory characteristics of the senior citizens. Among these, food service, food feeding, emotional, and sensory characteristics of the respondents had a significant effect on their level of satisfaction. In addition, satisfaction of the residents was affected by word of mouth. Thus, the results of this study suggests that if the food service is well-arranged by hiring professional workers in the food service industry while considering the needs of senior citizens, feeding service can be improved. In addition, if the feeding service is focused on providing better service with more trained and educated staff members so that the clients perceive that they receive more personalized care and differentiated concern, it would be possible to enhance the relationship with customers continuously and to induce potential customers' residence in the silver town.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.168-175
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• 2017

This study surveyed the status of recognition, effort, and satisfaction of customers on a low-sodium diet in industry foodservice. For recognition related to sodium intake, 34.6% answered 'sure' for awareness of WHO's recommended daily sodium intake. Recognition of healthiness of low-sodium diet scored an average of $3.77{\pm}0.8$. The most frequent dietary effort related to low-sodium diet was 'I leave the broth of soup/stew (23.7%)', and the most common reason for not making an effort related to low-sodium diet was 'I often eat out (25.2%)'. Recognition of saltiness of foodservice meals was $2.84{\pm}0.69$, and the saltiest food was 'kimchi (30.4%)', followed by 'side dish (17.9%)', 'soup/stew (16.8%)', and 'sauce (8.3%)'. Satisfaction of low-sodium foodservice meal was $3.04{\pm}0.71$. Reasons for recognition of saltiness of foodservice meal were mostly 'appropriate' or 'prefer less salty (86%)'. In the analysis of satisfaction of low-sodium foodservice meal according to occupation, satisfaction of 'level of saltiness ($F=5.046^{**}$)' scored an average of $3.18{\pm}0.72$, with the highest satisfaction from 'professionals'. Satisfaction of 'dietary behaviors related to sodium ($F=3.534^{**}$)' scored an average of $3.95{\pm}0.59$, with the highest satisfaction from 'government employees (p<0.01)'. These study results show that despite recognition of the healthiness of a low-sodium diet, efforts toward practicing the diet were less than adequate. Further, 25% felt that foodservice meal was a blend, whereas satisfaction of low-sodium diet was only 19%. Therefore, continuous education and advertisements are necessary in order to raise awareness as well as developing more concrete methods during preparation of meals, such as using a salt meter.