• Culinary science and hospitality research
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• v.16 no.2
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• pp.77-95
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• 2010

This study aims to analyze importance and performance factors on the quality of wellbeing fusion menu of fusion restaurants to provide helpful information for building up a detailed marketing strategy and present considerations for sales increase and more efficient business results. Importance on menu quality scored a higher level than performance on the whole in fusion restaurants. Notably, in regard to attributes of menu quality, it was found that respondents put higher stress on 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'quality of menu' and 'freshness of food' than anything else. Wellbeing fusion menu which has an high intake frequency rate includes 'green vegetable noodles with black bean sauce', 'sweet pumpkin salad', 'salmon salad', and 'shrimp vegetable gratin' in that order. On the other hand, the intake frequencies of 'ovened green perilla gratin', 'pomegranate dressing tofu', 'bacon roll with glutinous rice powder', and 'pomegranate dressing bacon' were rated very low. In terms of the IPA analysis on wellbeing fusion menu quality, it was important to continuously maintain 'taste of food', 'sanitary of food', 'cleanliness of vessels', 'freshness of food', 'quality of menu', 'diet menu(low fat, low calories)', 'vegetable menu', 'nutrition of food', 'variety of menu' etc. Such items as 'price', 'distinction with existing food', and 'environment-friendly organic agriculture food material' are in need of intensive care and operation.

• The Journal of the Korea Contents Association
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• v.14 no.1
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• pp.488-504
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• 2014

The purpose of this study was to identify whether environmental evidence and experiences respectively could affect brand attitude in Korean restaurant. Also, this study investigated a moderating effect of brand reputation in the causal relationship between environmental evidence and brand attitude and, between experiences and brand attitude. Questionnaires were given to a sample of customers who visited branches of H or B Korean restaurant brand which ranked within 20th in sales volume among Korean restaurant brands. A total of 353 questionnaires were analyzed with hierarchical regression analysis using SPSS/PC+. There were four major empirical research findings. Firstly, among components of environmental evidence, space, aesthetics, cleanliness and pleasance affected brand attitude. Secondly, all components of experiences, act, relate, think and feel affected brand attitude. Thirdly, brand reputation had a moderating role in the causal relationship between aesthetics dimension and brand attitude, but space, cleanliness, convenience and pleasance dimensions did not have a moderating role of brand reputation to the relationship of brand attitude. Fourth, brand reputation had a moderating role in the causal relationship between act and brand attitude, but relate, think and feel didn't have a moderating role of brand reputation to the relationship of brand attitude. Based on these findings, marketers of Korean restaurants were recommended to strengthen environmental evidence and experiences. Also, they are advised to strengthen brand reputation with use of marketing.

• Journal of Korea Entertainment Industry Association
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• v.15 no.5
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• pp.115-128
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• 2021

The purpose of this study is to examine the importance and satisfaction perceived in the purchase of goods and the use of a court in badminton club members. The results will be used for basic data to increase club members and present the methods to activate badminton. The survey on goods, price, programs, facilities, staff, and publicity was conducted. The IPA matrix was applied for data processing. The following conclusions were drawn. First, as a result of analyzing the ranking of importance and satisfaction, the first place of importance was coach's professionalism of staff factors, followed by safety of facility factors and program contents and effects of program factors. The first place of satisfaction was cleanliness and management of facility factors, followed by coach's professionalism of staff factors and staff's kindness of staff factors. Second, as a result of the IPA matrix of importance and satisfaction, Quadrant I included appropriateness of training time and program contents and effect of program factors, parking size and cleanliness and management of facility factors, coach's professionalism and staff's service attitude of staff factors, and customer service and complaint resolution of publicity factors. Quadrant II showed appropriateness of price, value for money, and discount policy of price factors and materials and design of goods factors. Quadrant III included excellent customer service of goods of goods factors, various program construction of program factors, court location and accessibility, and various convenient facilities of facility factors, and various publicity and event programs, website construction, and various publicity strategies of publicity factors. Quadrant IV showed brand value of goods, awareness, and brand specialty of goods of goods factors.

• Journal of Korean Society on Water Environment
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• v.38 no.5
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• pp.220-230
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• 2022

Seasonal variability of water quality in the upland headwater streams in ten forested catchments (37.0~209.0 ha) was examined from April to November 2021. Here, seven physicochemical parameters were analyzed including pH, electrical conductivity (EC), biochemical oxygen demand (BOD), chemical oxygen demand (COD), total nitrogen (T-N), total phosphorous (T-P), and BOD/TOC. The parameters were compared with those of lowerland rivers as middle and lower reaches within a watershed. The pH showed was low (6.4~6.9) during all the seasons, however, BOD and BOD/TOC in the fall season were 2-fold higher than in the spring and summer seasons. Based on environmental standards, the water quality level revealed that the upland headwater streams maintained the purity and cleanliness of water except for pH in the summer season. BOD/TOC of all the seasons and BOD of the fall season in the upland headwater streams were higher than that in the lowerland rivers, whereas the rest of the physicochemical parameters in the upland headwater streams were lower than that in the lowerland rivers. Additionally, the water quality level maintained the purity and cleanliness of water as "Good" in two reaches. The unique aspects of our study design enabled us to draw inferences about water quality characteristics with temporal and spatial analysis in upland headwater streams. This design will be useful for the long-term strategy of effective water quality management for integrated upland headwater streams and lowerland rivers within a watershed.

• Clean Technology
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• v.15 no.2
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• pp.81-90
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• 2009

In this study various cleaning evaluation methods were tested and comparatively evaluated to help cleaning industry. In order to select alternative cleaning agents objectively and systematically, various cleaning evaluation methods such as gravimetric, optically simulated electron emission (OSEE), contact angle, and analytical instrument methods were employed for cleaning contaminants such as flux, solder and grease. The analytical instruments used in this work were Fourier transform infrared spectroscopy (FTIR), ultraviolet visible spectroscopy (UV-VIS) and high performance liquid chromatography (HPLC). The gravimetric method was able to measure cleaning efficiencies easily and simply, but it was not easy to analyze them precisely because of its limitation in the gravimetric measurement. However, the OSEE technique was able to measure quickly and precisely the clean ability of cleaning agents in comparison with the gravimetric method. The contact angle method was found to be necessary for taking special precaution in its application to the cleaning evaluation due to possible formation of tiny organic film on the substrate surface which might be generated from contaminants and cleaning agents. In case of precision analysis that cannot be done by gravimetric method, fine analytical instruments such as UV-VIS, FTIR and HPLC could be used in analyzing trace amount of flux, solder and grease quantitatively, which were extracted from the surface by special solvents.

• Korean journal of food and cookery science
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• v.27 no.1
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• pp.21-31
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• 2011

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.

• Journal of The Korean Digital Architecture Interior Association
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• v.11 no.1
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• pp.5-13
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• 2011

This research proposed the space planing methode and diagrams of restaurant kitchens to improve hygiene by analyzing the related contents collected from books and researches in interior design and HACCP (Hazard Analysis and Critical Control Point). HACCP is an effective and scientific hygiene system for food safety in order to prevent cross-contamination from food hazards. Based on the analyses, improvement of food production environments like restaurant kitchens is necessary for food hygiene. The space planing methode of restaurant kitchens to improve hygiene are followings: The circulation planing is that the direction of movement of the food, workers, waste, and dishes should be fractionated and managed for cross-contamination prevention. The space separation planing is that the spaces in the kitchen should be classified and divided into contaminated area and non-contaminated and clean area depending on the degree of cleanliness. The zoning is space arrangement with feed-back process to check the possible points of cross-contamination and correct space arrangement until the possibility of cross-contamination disappear in kitchen. However, if cross-contamination is unavoidable in some points in restaurant kitchens, hygiene facilities such as washing rooms, pass rooms, and double doors with air-shower should be located in order to remove contamination.

• Journal of Information Technology Services
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• v.17 no.3
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• pp.1-16
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• 2018

There exist a number of studies pertaining to the determinants of customer satisfaction between low-cost and full-service carriers in the airline industry. Most studies measured service quality using SERVQUAL based on a survey method. This study offers a new perspective by employing a big data analytic approach using SNS data, which reflects the immediate response of customers as well as trends in real time. This study chose eight factors from TripAdvisor's customer review site as determinants of customer satisfaction and compared the differences between low-cost and full-service airlines. The factors analyzed were seat comfort, customer service, cleanliness, food and beverage, legroom, entertainment, value for money, and check-in and boarding. Additionally, ratings from domestic and foreign customers were compared. The findings show that customer service and value for money are significant factors in satisfaction with low-cost airlines while all variables except legroom and entertainment are significant for full-service airlines. The results show that SNS-based data and analysis of big data are important for improving decision-making effectiveness and increasing customer satisfaction in the airline industry.

• The Journal of the Korea Contents Association
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• v.10 no.9
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• pp.338-347
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• 2010

This research aims to provide fundamental data for tourism policy to attract Japanese tourists to Korea. Using Japanese tourists, this study estimated how much they thought destination selection attributes are important and how much these attributes were performed. Also, this study analyzed the ranking among each selection attributes using paired sample T-test. The results show "concentrate here" part is cleanliness and hygiene, employee's service, convenience of transport and scenery. This means that these attributes are very important but they indicate low performance. Concentration among tourism managers should be focused along these attributes.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.