• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.5 no.1
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• pp.45-67
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• 2010

On July 21st in 2005, People's Bank of China (PBOC) turned the currency peg against the U.S. dollar into managed currency system based on a basket of unnamed currencies under China's exchanged rate regime. This change means that China's enterprises are not free from currency fluctuations. The purpose of this study is to analyze the relations between Renminbi fluctuations in the floating exchange rate and financial results of venture companies. The process and outcomes of this study are as follows, First, in order to measure the financial results of venture companies, I choose venture companies in Shandong Province listed on the Shanghai Stock Exchange (SSE) at random and several quarter financial sheets according to safety ratios, profitability ratios, growth ratios, activity ratios. Second, I arrange the daily Renminbi exchange rate data announced from July 21st, 2005 to December 31st, 2008 by PBOC into the quarterly data. Third, in order to confirm the relations between Renminbi fluctuations and financial results of venture companies, I carry out Pearson's correlation analysis. As a result, the revaluation of the Chinese Renminbi has weakly negative effects on debt ratio, total assets turnover ratio and equity turnover ratio in statistics. But the revaluation of the Chinese Renminbi is not related to other financial index in statistics. The result of this study is that the revaluation of the Chinese Renminbi has little influence on the export and import of Chinese venture companies and certifies the fact that Chinese venture companies have much foreign currency assets. In addition to avoid the currency exposure risk, this study shows the effective method about currency exposure risk which adjusts proportion of Renminbi to foreign currency.

• 한국벤처창업학회:학술대회논문집
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• 2010.08a
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• pp.139-160
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• 2010

On July 21st in 2005, People's Bank of China (PBOC) turned the currency peg against the U.S. dollar into managed currency system based on a basket of unnamed currencies under China's exchanged rate regime. This change means that China's enterprises are not free from currency fluctuations. The purpose of this study is to analyze the relations between Renminbi fluctuations in the floating exchange rate and financial results of venture companies. The process and outcomes of this study are as follows, First, in order to measure the financial results of venture companies, I choose venture companies in Shandong Province listed on the Shanghai Stock Exchange (SSE) at random and several quarter financial sheets according to safety ratios, profitability ratios, growth ratios, activity ratios. Second, I arrange the daily Renminbi exchange rate data announced from July 21st, 2005 to December 31st, 2008 by PBOC into the quarterly data. Third, in order to confirm the relations between Renminbi fluctuations and financial results of venture companies, I carry out Pearson's correlation analysis. As a result, the revaluation of the Chinese Renminbi has weakly negative effects on debt ratio, total assets turnover ratio and equity turnover ratio in statistics. But the revaluation of the Chinese Renminbi is not related to other financial index in statistics. The result of this study is that the revaluation of the Chinese Renminbi has little influence on the export and import of Chinese venture companies and certifies the fact that Chinese venture companies have much foreign currency assets. In addition to avoid the currency exposure risk, this study shows the effective method about currency exposure risk which adjusts proportion of Renminbi to foreign currency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.6
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• pp.732-741
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• 2009

This study was carried out to identify lactic acid bacteria isolated from commercial Kimchi. Twelve lactic acid bacteria strains were isolated from Chinese cabbage kimchi (Baechu kimchi) that was fermented for 4 days at room temperature after making kimchi, 6 strains from pickled ponytail radishes (Chongkak kimchi) that was fermented for 2 days, and 15 strains in radish cube kimchi (Kaktugi) that was fermented for 5 days, and 23 strains were isolated in pickled Wakegi (Pa kimchi) that was fermented for 4 days. Eight strains among the lactic acid bacteria of 12 strains isolated from Baechu kimchi (pH 4.0) were identified as Lactobacillus plantarum, 1 strain as Leuconostoc lactis, 2 strains as Lactobacillus casei subsp. pseudoplantarum, and 1 strain as Lactobacillus sake. Three strains among the lactic acid bacteria of 6 strains isolated from Chongkak kimchi (pH 4.5) were identified as Leuconostoc paramesenteroides, 2 strains as Leuconostoc mesenteroides subsp. mesenteroides, and 1 strain as Lactobacillus plantarum. Two strains among the 15 strains isolated in Kaktugi (pH 4.0) were identified as Leuconostoc lactis, 3 strains as Leuconostoc mesenteroides subsp dextranicum, 4 strains as Lactobacillus casei subsp. pseudoplantarum, and 4 strains as Lactobacillus coryniformis subsp. torquens. Twenty-two strains among the 23 strains isolated from Pa kimchi (pH 4.1) identified as L. plantarum and 1 strain was as Lactobacillus sake. From the results above, the dominant species of Baechu kimchi was confirmed as L. plantarum, Chongkak kimchi as L. paramesenteroides, Kaktugi as L. casei subsp. pseudoplantarum and L. coryniformis subsp. torquens, and Pa kimchi as L. plantarum.

• Journal of Practical Agriculture & Fisheries Research
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• v.13 no.1
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• pp.173-183
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• 2011

Gabensis village is one of the biggest village In the Wampar Local Level Government area within the Huon Gulf District of Morobe Province with a population of around 3,000. The major staple food is banana which is well complemented by minor staples yam, cassava, Singapore/Chinese taro and sweet potato. Apart from gardening for own consumption, the villagers engage in selling of vegetables, garden staples, cocoa beans, coconuts, timber, chicken, fish and pig meat to supplement their livelihood. Livestock like pigs and chickens are also kept for meat and for commercial purpose. Bettlenut which was once one of the main cash crops has now been overtaken by cocoa due to a disease that had attacked almost the entire bettlenut tree population in the area. Even though the Wau-Bulolo highway cuts through the village and all have access to transport infrastructure, the majority of the population still encounter problems in communication due to poor telecommunication coverage. On average most people earn not more than K50 per week due to constrains in production and marketing among others. Gabensis village has the potential to develop a tourism industry given its natural attraction of Lake Wanam. Beside there is also the natural eel farming and the fish pond at the nearby Potsie village. These natural attractions pose huge tourism potential for the community. As part of government services delivery and development, education and health issues is very much important in the community however there is lack of infrastructural development and poor service delivery especially in the area of health. However, the responsibility is on the community to organize themselves to realize that potential. A well developed agro-ecotourism investments would have positive spillover effects to the community thus contributing towards improving the livelihoods of the many farming families.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.521-529
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• 2010

The purpose of this study was to research healthy food behavior and food recognition for each Asian country after subjects had visited Asian restaurants. The subjects of the study were university students from Griffith university and Queensland university, Australia. The survey was conducted from June 1 to 28, 2010. The summary of the analysis is as follows. Firstly, for dietary behavior related to healthy food, 'average' was the most common answer at 41.0% (102 respondents). Regarding the standard of selecting healthy food, 'if it is good for health' was the most common answer, regarding the reasons to like healthy food, 'because it is good for health', was the most common, and for information about healthy food, 'obtain from TV or media' was the most common. Regarding eating healthy food at home or dining out, most respondents answered 'once or twice a week', whereas regarding thinking of eating healthy food while dining out, 'average' was the most common answer. Secondly, the recognition of six Asian cuisines were ranked in the order of Chinese, Japanese, Korean, Thai, Indian, and Vietnamese. Representative well-being food by country, Bibimbap of Korea, Sushi of Japan, Shark's Fin of China, Tom Yum Kung of Thailand, Curry of India and Goi Cuon of Vietnam were selected. Thirdly, regarding recognition of well-being food, disease effect factor, health-oriented factor, nutrition factor and vegetarian diet factor were extracted. We found that disease effect factor and nutrition factor had positive (+) effects on visiting Asian restaurants due to recognition of well-being foods. Therefore, it is expected that more local people will eat at Asian restaurants if the public relations for Asian restaurants emphasizes harmony between well-being food and Asian food.

• Journal of the Korea Fashion and Costume Design Association
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• v.9 no.2
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• pp.59-68
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• 2007

"Aloha" is the Hawaiian word that extends the warmth friendliness, and pride of the Hawaiian people to their island's visitors. The aloha shirt truly symbolizes aloha sprit to islanders and visitors alike. The earliest foreign settlers in the Hawaiian Islands were the Chinese and Japanese. They brought with them their myriad talents and trades, among them the art of tailoring. In July of 1936, a shirtmaker named Ellery J.Chun coined the term "Aloha Shirt" an apt characterization for such an eloquent garment. He was the first to make the shirt on a commercial basis. The shirt sold for as little as a dollar in Chun's own King-Smith store. The genuine aloha shirt is now regaled as a work of art and avidly sought out by collectors. When tourism came to Hawaii in the late 1930s, these unusal shirts were among the first thing that visitors had to have. Local designers and tailors worked quickly to meet the demand and began to expand the range of decoration to include palm trees and romantic beaches, tropical jungles and volcanoes, exotic flowers and scenes from polynesian legend. Therefore the aloha shirt had been born. The functional use of creative colors and amazing artistic renderings in these shirts certainly capture the simplicity and sprit of Hawaii. Aloha shirt is dress that display mystery and charm of Hawaii and cultural symbol of condensed Hawaiian mind. Furthermore, the innocence with which Hawaiians formerly translated their life and heritage onto fabric ranks these shirts with the finest of American folk art. Aloha shirt is made from cotton, silk, rayon in present and past. Most important design element of Aloha shirt is print pattern. Main print pattern of Aloha shirt are all over pattern, horizontal pattern, border pattern, Japanese pattern, picture pattern and back panel pattern. In this study I investigate the design characteristics and development process of aloha shirt.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Korean Journal of Human Ecology
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• v.11 no.4
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• pp.367-380
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• 2002

This study tries to search and analyze empirically the clothing merchandise purchase motivation and behavior made by foreign visitors who bought clothes as tour memorials in South Korea. To make a empirical study we made survey research and evaluated 30 items for the survey of clothing purchase motivation and 25 items for the survey of the importance and satisfaction revealed at the time of purchase with the standard of Likert 5 point. We had chosen 614 sample participants including 176 English speakers, 211 Japanese speakers, and 277 Chinese speakers among those foreign tourists who had purchased clothing materials at the Dongdaemun Shopping Mall. The result of analysis is as follows : As the result of factor analysis about the clothing merchandise purchase, we had 6 factors. They are (1)impulse, (2)utility, (3)fashionableness, (4)tour commemoration (5)psychology (6)economy. As the result of cluster analysis based on the standard of selected 6 factors of clothing merchandise purchase motivation, we could divide three groups such as (1)the pursuit type of clothing merchandise purchase, (2)the pursuit type of recreation of feeling (3)the pursuit type of tour memorial. As the result of analysis on the items of purchased clothing merchandise, the highest frequency of purchase was made by T-shirt, then by the order of sweater, blouse, and aloha shirt, pants, and jacket. In regard to the importance of items related to clothing merchandise, the highest importance was made by design, then by the order of price, size, color and utility, and style. In regard to the items related to the service of shopping mall, the highest satisfaction was made by the convenience of business hour. Meanwhile, the lowest satisfaction was made by the inconvenience of fitting room, the speaking and by ability of foreign languages by sales agents.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.780-787
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• 2008

The principal objective of this study was to determine the effects of service quality in a Korean restaurant in a Five Star Hotel in Metropolitan city causes on customers satisfaction, revisiting intentions and word of mouth communication. As a component of the study, 344 customers who had visited restaurants at 4 hotels were selected for our Q&A research, Our investigation was conducted largely frequency analysis, reliability analysis, factor analysis, and multiple regression analysis. First, as one of our study results, factors causing effects in service quality can be categorized into human service factors, physical service factors, and menu service factors. Second, the service quality of Korean restaurants has been found to exert effects on customer satisfaction, revisiting intentions, and word-of-mouth communication. Third, customer satisfaction has been determined to exert significant effects on revisiting intentions and word of mouth communication. Fourth, customer revisiting intentions has been found have been shown to exert significant effects on word-of-mouth communication. As one of the limits of this study, some difficulties did occur when attempting to implement Q&A research on customers who enjoyed restaurant services, as there was not sufficient space to interview them. As another limit, this study was conducted only with test subjects who had visited Korean restaurants in Five Star Hotels the results of our study cannot, then, be considered represent active of all Korean restaurants. Consistent with this future studies will need to be conducted not only with Korean restaurants, but also with Japanese, Chinese, and Western restaurants.