• The Journal of Asian Finance, Economics and Business
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• v.10 no.1
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• pp.41-48
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• 2023

Over the past ten years, numerous industries have undergone upheavals that have significantly altered how businesses interact with their clients and how goods are created and produced bySMEs. Many cutting-edge technologies have recently been created and implemented to enhance business models, facilitate sustainability features for organizations, and boost business capabilities. This essay seeks to understand how digital entrepreneurship functions in developing nations. The results of this study show the effectiveness of digital transformation in the context of SMEs is greatly influenced by aspects including the change of managerial intensity and the involvement and perception of workers, customers, and shareholders. One of the needs that business owners showcased in this study in terms of digitization is infrastructure resources to support digitization such as devices, the Internet, and funds, but also the ability to use digital media for business development. Practical skills that business people want to learn such as product design and management of their social media accounts. There are also aspects of time and self-motivation of the business actor that can speed up or slow down the digitization process. Finally, government support that is structured in encouraging MSMEs is also one of the supporters and drivers of digitalization in the blue economy.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.641-650
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• 2008

One of the most important the success of a food service organization. As a matter of fact, menu functions as a list of product restaurant and a communication tool that facilitates the communication between a restaurant and its customers. Accordingly, many scholars and practitioners have suggested various for menu analysis. Among others, menu analysis methods proposed by Miller, Kasavana & Smith, and Pavesic have been frequently and repeatedly published in the academic literature. However, methods common limitation utilize a two-dimensional approach quadrants. Focusing on this problematic of traditional menu analysis methods, Hayes & Huffman suggested a new menu analysis method goal value analysis. The of this study to the menu analysis technique suggested by Hayes & Huffman using goal value. In this research, the goal value analysis adopted wine restaurant.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.5
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• pp.482-493
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• 2003

This study has been designed to stress the thoughts that soups should be offered taking into account customer's preference aimed at leading to eventual customer's satisfaction and the importance that Korean traditional food should take the lead in shifting dining-out industry's paradigm to customer-orientation instead of product-orientation. From August 15 through August 30, 2003, the drawn-up questionnaires were handed out to 500 numbers of adults aged over 20 living in Seoul, metropolitan city of Korea and the finally collected 361 questionnaires from them have been analysed as a subject for this study. It showed that the male respondents(44%) dined out much more frequently than the female respondents(35%) and their rate of 5,000-7,000 Won for a meal was most preferred as their average expenditure at one sitting in the restaurant. When eating Korean food at home or in a restaurant, the majority(5l,3%) of them think the soups(Tang) should be served coupled with their ordered meals. Among soups using flesh and meat as a staple material, they most preferred beef & bone soup(33.2%), followed by beep rib soup(30.4%) and beef soup with seasoned red pepper(l0.8%), and among soups using fish & shell and crustacean as a staple material, most preferred were hot fish soup(20.6%), loach soup(l5.2%) and hot crab soup(11.4%). Among soups using beans as a staple material, they most preferred soybean paste stew(33.2%), uncurdled soybean curd stew(29.4%) and Dambuk stew(l5.8%). Among soups using fowls and birds as a staple material, chicken soup with ginseng(51.9%), plain chicken soup(l8.4%) and chicken soup with red pepper sauce(l2.3%) falls on the most preferred. Among soups using vegetables and seaweeds as a staple material, most preferred are sea mustard soup(25.3%), Kimchi soup(16.8%), soybean paste soup with Chinese cabbage(13.0%) and bean sprout soup(10.1%). The soups(Tang) most preferred in the morning time are those soups whose staple materials are vegetables and seaweeds, such as sea mustard soup, bean sprout soup, Kimchi soup and soybean paste soup with Chinese cabbage while the soups most preferred for the lunch time are beef & bone soup, beep rib soup, chicken soup with ginseng and beef soup with seasoned red pepper while beef soup with seasoned red pepper, beef & bone soup, soybean curd stew and Kimchi soup are most preferred soups for the dinner time. The survey showed that 41 % of the subject preferred chicken soup with ginseng for a food considered good by themselves for their health. The male respondents preferred Bosin-tang(soup of edible-dog meat) than the female counterparts did, while the female respondents preferred chicken soup with ginseng than the male counterparts did. The survey showed that when eating korean traditional food, 70% of the subject are visiting a restaurant where soups are cooked delicious while 61% of the subject think that price does not matter if only food tastes good, which is reflecting that taste of food is a decisive factor in selecting menu rather than its price is. In conclusion, you can say that taste of soup is the most important factor creating steady customer in the restaurant, taking it into account Korean people most prefer their traditional food when dining out.

• 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.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.

• Asia pacific journal of information systems
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• v.25 no.4
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• pp.662-685
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• 2015

The use of global mobile technology has increased exponentially. In particular, a survey of consumers in the Philippines showed that 83% "could not live" without their mobile phones. We investigated factors, such as ease of use and personal innovativeness, to elucidate the consumer adoption of mobile technologies in the Philippines, to integrate existing adoption theories for academics and provide recommendations to practitioners based on our findings. Our research questions are as follows: (1) What key factors drive adoption of mobile technologies by Filipino consumers?; (2) Are Filipino consumers innovative in their use of mobile technologies?; And (3) How can telecom companies retain their customers? A structural equation model, which was built from a survey of 528 mobile Filipino consumers, showed support for repurchase intention to use mobile technologies. The hypotheses were generally supported by variables related to mobile phone usage with the Philippine consumer sample. Results support all of the hypothesized relationships for consumers using mobile technologies. Personal innovativeness did load on both attitude and repurchase intention for mobile applications as originally hypothesized but was strongly loaded for attitude toward using. This research is a first step in understanding the adoption of mobile applications by Filipino consumers. We initially hypothesized that consumer behavior toward mobile applications would involve constructs of innovativeness, ease of use, and satisfaction; however, we found that ease of use was less significant in understanding repurchase intention to use mobile technologies. Personal innovativeness was more important in explaining satisfaction with mobile application attitudes and repurchase intention. The Filipino context of this study also provides other interesting implications. As the Philippines transitions into a more international market, western products start to guide market behavior, particularly consumer adoption.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.3
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• pp.265-276
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• 2020

The study aims to explore the problems of the existing Shariah Governance Framework (SGF) and its concerned authorities in the context of Bangladesh. Thus, according to responses from 17 respondents, this study outlines that Bangladesh has an absence of a shortage of experts, experienced, knowledgeable, and qualified Shariah people at all levels (i.e., the central bank, Islamic banks, Shariah Supervisory Boards (SSBs), and regulators). Therefore, Bangladesh does not have a separate Islamic banking act, Shariah audit firm, Shariah index institutions, and comprehensive SGF. The existing guideline has a limitation concerning its comprehensiveness, accountability, responsibility, and structure of SSBs. Islamic banks do not follow the instruction of the central bank in the formation of SSBs. As a result, there is an absence of competent and qualified SSB, which also results in the functions of Shariah departments as well as Shariah applications. Usually, the Board of Directors (BOD), management, executives, customers, and the public also have the conceptual gap about Islamic banks, SGF, and banking system compared to the regular prayers, faith, and belief. Concisely, Bangladesh requisites a comprehensive SGF, Islamic banking act, a standard accounting system, and a robust Shariah audit system for the overall development of Islamic banks and SGF.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.8
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• pp.1517-1523
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• 2016

The global medical tourism industry including Asian market has been activating recently. That is as medical tourists are motivated to seek the higher quality of healthcare with lower costs, as well as of travel. The consumers in this field tend to need customized services of medical tourism. It is needed that the consumers get customized information on medical services and traveling, the clinics and hospitals resolve the issues of offering translation and luring medical tourists from overseas, and the guides, who offer tour and translation service, provide the consumers and the clinics with customized services so that they get the services needed for one another. This research studies the Offline to Online, called O2O, matching platform based on global clinics, which connects medical facilities, patients, and guides for traveling and language services. It presents the customized marketing plans by utilizing customers' experiences from medical services and traveling they use.

• Journal of Convergence for Information Technology
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• v.10 no.4
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• pp.1-10
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• 2020

The performance of the personalized product recommendation system for offline shopping malls is poor compared with the one using online environment information since it is difficult to obtain visitors' characteristic information. In this paper, a mobile robot platform is suggested capable of recommending personalized advertisement using customers' sex and age information provided by Face API of MS Azure Cloud service. The performance of the developed robot is verified through locomotion experiments, and the performance of API used for our robot is tested using sampled images from open Asian FAce Dataset (AFAD). The developed robot could be effective in marketing by providing personalized advertisements at offline shopping malls.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.10
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• pp.989-998
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• 2020

Electronic commerce is becoming a significant hub for sourcing products/services which helps organizations to connect with potential customers and gain competitive advantages, though little empirical work focuses on small businesses operating in developing countries to date. Increasingly, companies are looking to utilize social media to connect with stakeholders and pursue several benefits. This study aims to investigate the technological, organizational, and environmental (TOE) factors that influence small- and medium-sized enterprises' (SMEs) social media (SM) adoption in developing countries. This study used a closed-ended questionnaire to collect data from randomly-selected respondents (owners, executives, and managers) from SMEs in Pakistan. SMART PLS version 3.2.8 was used for path analysis of 316 responses and for structural equation modeling. The research findings include the direct influence of TOE factors (relative advantage, interactivity, visibility, top management support, and institutional pressure) on SMEs' SM adoption, and in turn SM adoption also has a positive influence on SMEs performance. Moreover, the coefficient of determination of the study showed that 77.7% of the variation in SM adoption occurs because of TOE factors and 29.8% variation in SMEs occurred because of SM adoption. This paper has implications for practitioners and scholars interested in exploring the SM adoption and usage by SMEs.