• Journal of Global Scholars of Marketing Science
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• v.17 no.3
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• pp.1-19
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• 2007

1. Purpose Rural tourism is made by individuals with different characteristics, needs and wants. It is important to have information on the characteristics and preferences of the consumers of the different types of existing rural accommodation. The stud aims to identify the determinants of consumer preference by type of accommodations. 2. Methodology 2.1 Sample Data were collected from 1000 people by telephone survey with three-stage stratified random sampling in seven metropolitan areas in Korea. Respondents were chosen by sampling internal on telephone book published in 2006. We surveyed from four to ten-thirty 0'clock afternoon so as to systematic sampling considering respondents' life cycle. 2.2 Two-step cluster Analysis Our study is accomplished through the use of a two-step cluster method to classify the accommodation in a reduced number of groups, so that each group constitutes a type. This method had been suggested as appropriate in clustering large data sets with mixed attributes. The method is based on a distance measure that enables data with both continuous and categorical attributes to be clustered. This is derived from a probabilistic model in which the distance between two clusters in equivalent to the decrease in log-likelihood function as a result of merging. 2.3 Multinomial Logit Analysis The estimation of a Multionmial Logit model determines the characteristics of tourist who is most likely to opt for each type of accommodation. The Multinomial Logit model constitutes an appropriate framework to explore and explain choice process where the choice set consists of more than two alternatives. Due to its ease and quick estimation of parameters, the Multinomial Logit model has been used for many empirical studies of choice in tourism. 3. Findings The auto-clustering algorithm indicated that a five-cluster solution was the best model, because it minimized the BIC value and the change in them between adjacent numbers of clusters. The accommodation establishments can be classified into five types: Traditional House, Typical Farmhouse, Farmstay house for group Tour, Log Cabin for Family, and Log Cabin for Individuals. Group 1 (Traditional House) includes mainly the large accommodation establishments, i.e. those with ondoll style room providing meals and one shower room on family tourist, of original construction style house. Group 2 (Typical Farmhouse) encompasses accommodation establishments of Ondoll rooms and each bathroom providing meals. It includes, in other words, the tourist accommodations Known as "rural houses." Group 3 (Farmstay House for Group) has accommodation establishments of Ondoll rooms not providing meals and self cooking facilities, large room size over five persons. Group 4 (Log Cabin for Family) includes mainly the popular accommodation establishments, i.e. those with Ondoll style room with on shower room on family tourist, of western styled log house. While the accommodations in this group are not defined as regards type of construction, the group does include all the original Korean style construction, Finally, group 5 (Log Cabin for Individuals)includes those accommodations that are bedroom western styled wooden house with each bathroom. First Multinomial Logit model is estimated including all the explicative variables considered and taking accommodation group 2 as base alternative. The results show that the variables and the estimated values of the parameters for the model giving the probability of each of the five different types of accommodation available in rural tourism village in Korea, according to the socio-economic and trip related characteristics of the individuals. An initial observation of the analysis reveals that none of variables income, the number of journey, distance, and residential style of house is explicative in the choice of rural accommodation. The age and accompany variables are significant for accommodation establishment of group 1. The education and rural residential experience variables are significant for accommodation establishment of groups 4 and 5. The expenditure and marital status variables are significant for accommodation establishment of group 4. The gender and occupation variable are significant for accommodation establishment of group 3. The loyalty variable is significant for accommodation establishment of groups 3 and 4. The study indicates that significant differences exist among the individuals who choose each type of accommodation at a destination. From this investigation is evident that several profiles of tourists can be attracted by a rural destination according to the types of existing accommodations at this destination. Besides, the tourist profiles may be used as the basis for investment policy and promotion for each type of accommodation, making use in each case of the variables that indicate a greater likelihood of influencing the tourist choice of accommodation.

• Journal of The Korean Society of Grassland and Forage Science
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• v.34 no.4
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• pp.296-306
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• 2014

This study was conducted to survey and analyze the quantity of various organic wastes and to vitalize the utilization of agri-food by-products as raw materials for Total mixed ration (TMR), to improve feed cost savings and the quality of animal products. On-the-spot obstacles for animal farmers, along with legal and institutional alternatives are presented. The results are as follows. First, organic wastes in Korea are managed by the Allbaro system created in the Wastes Control Act, which processes 10,488 tons of cooking oil waste, 832,493 tons of animal and plant residues, 5,740 tons of animal carcasses, 1,171,892 tons of animal residues, and 2,172,415 tons of plant residues including 12,905 tons of rice hull and bran, for a total of 4,205,931 tons. Raw materials for TMR, namely rice hulls and bran as well as plant residues, accounted for 51.7% of the total national organic waste. The top 10 municipalities process 76~100% of all organic wastes and a supply management system is needed for the waste. Second, the 10 major agri-food by-products used as raw materials for TMR are bean curd by-product, rice bran, oil-cake, brewers dried grain, Distiller's Dried Grains with Solubles (DDGS), barley bran, soy sauce by-product, citrus fruit by-product, mushroom by-product and other food by-product (bread, noodles, snacks, etc.). Third, the biggest difficulties in using agri-food by-products are legal obstacles. Because agri-food by-products are regulated as industrial wastes by the Waste Control Act, animal farmers that wish to use them have legal reporting obligations including the installation of recycling facilities. To enable the use of agri-food by-products as raw materials for TMR, waste management system improvements such as 'the end of waste status' and the establishment of more than 10 public distribution centers nationwide are deemed essential.

• Journal of Food Hygiene and Safety
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• v.16 no.3
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• pp.168-177
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• 2001

Sanitary management practices were assessed to insure the safety of school foodservice, to prevent the outbreak of foodborne illness, and to improve the quality of school foodservice. To accomplish these objectives, a survey was conducted and analyzed on elementary and high school foodservice operations located in Seoul area. A Questionnaire from based on HACCP standards was developed and used for self-reported evaluation of the school foodservice managers on their sanitary management practices. The results were analysed by examining their activities and identifying weaknesses in those activities. The questionnaire was composed of three sectors with all 53 questions; 33 questions for time-temperature management, 5 for personal hygiene and 15 for equipment/facility sanitation. Five-point-scale was used on the questionnaire answers. Among the schools responded,253 (98.4% of the total) were elementary schools and 19 (1.6%) were high schools. Among the three sectors, personal hygiene performance was mostly well conducted by marking average 4.06$\pm$0.57. Equipment/facility sanitation came next by marking average 3.84$\pm$0.53. Time-temperature marked average 3.45$\pm$0.46. “Storage after cooking (2.03$\pm$0.94)”was identified as the least managed activities because the school foodservice operations were not equipped well with hot holding and/or cold holding. “Separate use of sink per usage (3.03$\pm$1.10)” and “proper location of hand washing facility (3.07$\pm$1.13))” were identified as the least practiced activities in equipment/facility sanitation sector. To enhance these practices, proper number of sinks and hand washing facilities should be equipped first within the kitchen area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1142-1149
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• 2002

This study was designed to standardize recipe and analyze the nutrients of Aguyjjim (stewed angler), a kind of native local foods in Busan. The results of this study are summarized as follows. The form of angler and its way to catch for a bait were recorded in Jasanobo, but the recipe was not written. While angler was used as manure or feed once, it was boomed for Aguyjjim since 80's, accredited as high-quality fish and protein-rich food. The standard recipe of Aguyjjim was prepared (through 3 times experimental cooking), being based on the recipe of cookbooks and restaurants. Then standard recipe was subjected to sensory evaluation. All sensory properties (appearance, smell, texture etc.) of Aguyiiim were evaluated as “like slight S, moderately”in hedonic scale. Energy per 100 g of the Aguyjjim was 89 kcal. It contained protein (10.7 g), fat (1.3 g), fiber (2.6 g), Ca (45 mg), Fe (1.3 mg) and so on. Amino acid is mainly comprised glutamic acid and aspartic acid. Free amino acid contents such as asparagine, glutamic acid, taurine were high. Fatty acid primarily consisted of unsaturated fatty acid like oleic acid, linoleic acid. Traditional foods are based on that of local foods. However, there has been little study looking into the recipes and nutritional value of local foods. Aiming at development of traditional food, the present study offered the standard cuisine of Aguyiiim that is a kind of local foods in Busan. In addition, it presented the composition of nutrients, amino acids and fatty acids. This data would be helpful for houses, restaurants and food service facilities to revive the local foods.

• Korean Journal of Heritage: History & Science
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• v.43 no.2
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• pp.60-81
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• 2010

Jeju Island, in Korea, shows many characteristics that are differentiated from the rest of Korea. Its culture is rooted in mythology which advocates a egalitarian, rather than hierarchical, social structure, the place of women in the home is relatively high, and the formation of buildings, the separation of cooking and heating facilities, and the living format of residential homes is dissimilar. These disparities in culture indicate that Jeju Island's heritage was not formed only from influences from the North, but also from other places as well. To fill in the blanks, residential homes in Jeju Island were compared with those scattered throughout the East China Sea, which connect the southern coastline of the Korean peninsula and Jeju Island. The regions encompassed by the East China Sea, sharing the Kuroshio current and a seasonal wind, can be considered as one cultural region integrating cultural aspects from the continental North and the oceanbound South. The unique characteristics of southern culture as seen in southern residences was examined through an investigation of the sacred places in which gods were considered to dwell. First, the myths of these areas usually concerned with the ocean, and a sterile environment made sustenance impossible without a dual livelihood, usually taking on the forms of half-farming and half-fishing, or half-farming, half-gardening. Although family compositions were strongly matricentric or collateral thanks to southern influence, a patriarchical system like those found in the North were present in the upper classes and in the cities. Therefore, residential spaces were not divided based on age or gender, as in hierarchical societies, but according to family and function. Second, these areas had local belief systems based on animism and ancestor worship, and household deities were closely related to women, agriculture and fire. The deities of the kitchen, the granary and the toilet were mostly female, and the role of priest was often filled by a woman. After Buddhism and Confucianism were introduced from mainland Korea, China and Japan, the sacred areas of the household took on a dual form, integrating the female-focused local rites with male-centered Buddhist and Confucian rites. Third, in accordance with worship of a kitchen deity, a granary deity, and a toilet deity led to these areas of the home being separated into disparate buildings. Eventually, these areas became absorbed into the home as architectural technology was further developed and lifestyles were changed. There was also integration of northern and southern cultures, with rites concerning granary and toilet deities coming from China, and the personality of the kitchen deity being related to the southern sea. In addition, the use of stone in separate kitchens, granaries, and toilets is a distinguishing characteristic of the East China Sea. This research is a part of the results gained from a project funded by the Korea Research Foundation in 2006.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.6
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• pp.729-737
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• 2008

The purposes of this study were to investigate supporting status and subsidy for school food service and to analyze the perception of school food service officials at the educational board on using rice bread to the school food service menu. The questionnaire was developed by content analysis, situation analysis, in-depth interview and checked by the school food service officials at the educational board. The questionnaires were responded by 33 officials (respondent rate: 86.8%) during September 1 to October 26 in 2007. The major findings of this study were as follows: First, most of the respondents were women (93.9%), and worked an average of 104.36 months at school-related work. The metropolitan & provincial office of education had prevalently jurisdiction over 272.3 rural and self-operation type of elementary schools, 115.50 rural and self-operation type of middle schools and 73.0 rural and self-operation type of high schools. In the case of the district office of education, 23.3 urban and self-operation type of elementary schools, 11.6 urban and self-operation type of middle schools and 5.3 urban and contracted type of high schools were averagely managed. Second, all the respondents supported meal cost for low-income group and 50.5% provided reimbursement for organic environmental agricultural products. The highest subsidy was 16.8 billion won as meal cost for low-income group in metropolitan & provincial office and 1,050 million won as labor cost in district office. Third, the experience of performing policies for using rice was relatively lower than perception of rice bread application to school food service menu. Fourth, the advantages of using rice bread were acceleration of consuming rice (32.0%), excellence of nutrition (24.0%) and promotion of healthy image (22.7%). On the other hand, the difficulties of using rice bread were lack of facilities (72.7%), higher cost compared to wheat bread (54.5%), limitation of menu application and cooking method (15.7% each). Fifth, the opinion of utilizing rice and that of applying rice bread were significantly correlated (p<0.001). Desirability and willingness were correlated with reality for applying rice bread to the school food service menu (p<0.001). Also, comparative analysis between divided groups by perception of utilizing rice showed that willingness and experience were significantly different.