• 베이커리
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• no.4 s.321
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• pp.157-165
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• 1995

• 베이커리
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• no.2 s.319
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• pp.153-160
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• 1995

• 베이커리
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• no.4 s.417
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• pp.64-66
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• 2003

• Culinary science and hospitality research
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• v.21 no.6
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• pp.14-27
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• 2015

This study aims to analyze the influence of bakery cafes servicescape on customer satisfaction and revisit intention, and to verify the mediating effect of customer satisfaction on the relationship between servicescape and revisit intention. This study targeted 10 bakery cafes located in Seoul, and after asking the persons concerned of the bakery cafes to check understanding, a survey with customers aged 20 or over was conducted over 10 days from March 15th to 24th 2015. A total of 250 self-administered questionnaires were distributed, and 244 questionnaires(97.6%) were used for study analysis after the exclusion of 6 incomplete and unreliable responses. To investigate the demographic characteristics of the respondents, a frequency analysis was carried out; for verification of the reliability and validity of the measuring tools, a reliability analysis and exploratory factor analysis were carried out; and for verification of the research hypotheses, simple and multiple regression analyses as well as a mediation analysis were carried out. All the data required for this study were analyzed using the SPSS 18.0 statistic program. The study findings showed that servicescape influenced customer satisfaction and revisit intention, and that Customer satisfaction had a mediating effect. Based on these findings, future marketing strategies and differentiated servicescape application methods for bakery cafes were suggested. Moreover, the limitations of the study and orientation for further research were discussed.

• Journal of Distribution Science
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• v.13 no.9
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• pp.59-70
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• 2015

Purpose - This study aims to suggest strategies for Korean enterprises advancing into the Vietnam bakery market by analyzing the effects of perceived values on brand preference and purchase intention among Korean and Vietnamese consumers. Research design, data, and methodology - The perceived value model designed includes functional (price, quality), emotional, and social values. The survey collected data from 500 consumers in Seoul (Korea) and HoChiMinh (Vietnam). The SPSS 18.0 package was used for analysis. Results - First, among Vietnamese consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, social value, and the functional value of price. However, from an ethnocentric trend and brand image origin, emotional value had a negative effect on global brand preference. In contrast, among Korean consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, the functional value of price, and the social value. However, emotional value had no effect on global brand preference. Second, for both Korean and Vietnamese consumers, perceived value had a significant positive effect on purchase intention. Third, unlike the Korean consumer, for the Vietnamese consumer, global brand preference had a significant effect on purchase intention. Conclusions - The study implies the following. First, the Vietnamese bakery market has a high proportion of middle-aged customers in their 40s (64%). In terms of monthly income, there was a large proportion (40%) of high-income earners (over $325). Therefore, bakery consumption can be seen as concentrated among middle-aged and high-income consumers. Based on this, bakery strategies should include efforts to increase purchase prices as well as ways to attract local consumers (large cities). Second, unlike Korean consumers, among Vietnamese consumers, the resistance to a global brand based on emotional value (the ethnocentric tendency and brand image origin) can be seen as relatively low. Thus, in the case of the Vietnam bakery market, to increase a global brand's preference, the company should develop a differentiated strategy so that Vietnamese consumers can recognize it better, focusing on product quality, good service quality, and price in the local environment and on social value for social development. Third, in the case of the Vietnamese customer, we found that social value exerts the greatest influence on purchase intention. Therefore, a brand that engenders an image of building the local Vietnamese community can achieve a higher social value and influence purchase intention. In addition, although Vietnamese consumers have ethnocentric tendencies in terms of products, we found that if it is a preferred global brand then there are intentions to purchase. Fourth, in the case of Vietnam, if the preference for global brands is formed, consumer awareness may be connected to purchase intention. Therefore, global brands operating in Vietnam should pay attention to how to improve consumer preferences for global brands in order to increase purchase intention.

• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.129-134
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• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.853-861
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• 2014

Cookies, muffins and baguettes were formulated with Korean wheat flour and compared with those made from imported wheat flour in terms of total phenol content, antioxidant activity, and in vitro protein digestibility (IVPD). Chunnyencho and Honghawsi were added to improve quality of the bakery products. Addition of Chunnyencho did not show any significant improvement, whereas Honghawsi increased total phenol content of cookies. Total phenol content in 80% ethanol extract of muffins prepared with Korean wheat flour was 1.5 times higher than those made from imported wheat flour, whereas total phenol content was 1.2 times higher in the 80% methanol extract of baguettes prepared with imported wheat flour compared to those made with Korean wheat flour. Overall, total phenol content of Korean wheat flour was higher than that of imported wheat flour because total phenol content was higher in 80% ethanol extracts than in 80% methanol extracts. Antioxidant activity was not significantly different between ethyl acetate extracts of bakery products from imported wheat and Korean wheat, whereas antioxidant activity of 80% methanol extract of muffins with Korean wheat was 2.4 times higher than that from imported wheat. IVPD was not significantly different in any bakery products made from imported wheat or Korean wheat but was higher in baguettes than cookies or muffins. Conclusively, bakery products made from Korean wheat had higher total phenol content and antioxidant activity than imported wheat.

• Culinary science and hospitality research
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• v.3
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• pp.367-383
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• 1997

1. It is necessary for all cooks to understand the eggs for making the bakery. It will lead for them to make a difficient and reasonable job. 2. To understand the viscosity, Cooks have the view of the difference between the old eggs and the fresh eggs. 3. The cooks have the ability to apply the baking temperature by the exact understanding of the solidification. 4. The cooks have the basic knowledge to create the whipping items. 5. The cooks have the ability to develop the emulsion items by the exact understanding of the emulsification. 6. The cooks have the creativity to put in practice the bakery by reviewing the representative egg item.

• 베이커리
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• no.10 s.423
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• pp.57-61
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• 2003

• 베이커리
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• no.10 s.423
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• pp.54-56
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• 2003