• Journal of Digital Convergence
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• v.8 no.1
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• pp.11-26
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• 2010

The purpose of this paper is to study building and maintaining consumer trust in mobile contents for tourism and travel in perspective of public sector. Mobile contents services are increasing rapidly. Tourism contents in mobile services are non profit business model in an early and immature stage toward the ubiquitous era. Non-profit organization plays a role as service provider through Internet and wireless telecommunication in an information-intensive and network-oriented environment. This article is proposed nonprofit organizations as tourism contents service provider to identify a conceptual framework that can build continuous trusted mobile contents under ubiquitous environment according to developing and maintaining stage. The results based on the focus group interview methodology highlights a conceptual foundation for service providers in nonprofit domain.

• 지역과문화
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• v.6 no.3
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• pp.1-28
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• 2019

These days sex has become a tool of interest, a constant stream of sex crimes occurs and it brings the age of population cliffs to an age of low birth rates. As an alternative to overcome these problems, we should establish the praying for a child, which has been our ancestors' way of life, as a sacred culture that holds the mystery of life-birth with a new awareness. Therefore, the purpose of this study is not to re-enact the Zhaungam area as a fun and interesting place, but as a sacred place to pray for the nobility, longevity and wealth of life. Based on the spirit of natural love, meeting, healing, and love based on the spirit of traditional culture, Doridori was chosen as the main theme of the project based on the spirit of natural love and life-respect, and the name "Doridori Secret Garden" was given out of 10 medals in Dandong for tourism storytelling. Cultural content becomes a marketing tool for the region and acts as a force for tourists to visit the area. In this context, it was confirmed that the creation of "Doridori Secret Garden" could lead to a high value-added industry that attracts tourists by enhancing the brand value of Andong and showing sufficient significance to become a new attraction. This study is intended to re-create the Zhaungam area as a sacred place to pray for the nobility of life and longevity and wealth of life, noting that people still pray for the birth of their children in Zhaungam and Zhagungam.

• Journal of the Korea Furniture Society
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• v.23 no.3
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• pp.252-260
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• 2012

Cultural products, applying the design elements of cultural heritage Bekuje content of the product, we chose the useful material that can be used on a desk stand in the smart-phone Sticky Notes (Post-it) for use in modern life. The goal of the development design, developed in the design and excavation element modeling can be taking advantage of the characteristics of traditional decor come connected by a pattern of Baekje, eggplant in harmony with modern life, a new sense was harmony, design. He stressed the beauty of decorative molding to apply discriminatory morphological changes associated with each, a unique pattern of human pattern Jinmyosu Bekuje was elected to the motif of cultural property. You can also use a visual representation of the beauty obviously sophisticated pattern that appears frequently in Baekje, was also emphasized inheritance and traditions of Korea. We also attempted a new way to make sure we can diversify and whether it is possible as a new form, enhance the value of products, from concept to molt general existing tourism products.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.655-665
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• 2009

Coupled with the international expansion of Korean culture in recent years, a number of restaurants from Korea have been trying to tap into the global market place. The purpose of this study was to identify the characteristics of non-Korean patrons in Korean Restaurants in New-york city. The survey was conducted at six popular Korean restaurants, all of which had been recognized in the Zagat Survey in recent years, located in prime business districts in Manhattan. The data collected from the six local Korean restaurants that participated in this study were qualitatively and quantitatively analyzed. After employing individual in-depth interviews with restaurant operators, a qualitative analysis identified demographic characteristics, Socioeconomic characteristics and segmentation of restaurant operation. Self-administrated survey questionnaires were used to acquire quantitative data. Primary data were collected from non-Korean patrons at the six participating Korean restaurants in New York City in 2008 (N=245). The patrons who answered the survey indicated that they were highly satisfied with the 'Food'; however, they were not satisfied with the 'Beverage' and 'Value'. In addition, older patrons (55<) were not as content with the 'Food' as the younger patrons. The most influential satisfaction variable that affected a patron's intention to revisit the Korean restaurant was 'Food' and 'Overall experience'. This study findings will help Korean restaurant operators and marketers better understand their patrons and formulate strategies to cater and target segments more effectively.

• Asia pacific journal of information systems
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• v.32 no.3
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• pp.656-683
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• 2022

The COVID-19 pandemic has profoundly affected the world, inflicting nationwide lockdowns interrupting conventional schooling through schools, colleges and universities. Educational institutions are struggling to maintain learning continuity through remote learning solutions. Still, the students' perception of this 'new normal' mode and pace of learning needs to be examined to ensure the success of these efforts. This study aimed at examining the perception of higher education students in India and Croatia especially with respect to the association between cultural orientation and the e-learning. The period considered for the data collection was from March 2020 to September 2020. Correspondence analysis was attempted to create spatial maps to depict the respondent choices. Students from both the regions agreed to the high-power distance that existed in their cultures and considered the role of device and content to be an important dimension of e-learning for it to be effective, but the results also pointed out some differences in their choices on other culture dimensions as well as factors affecting e-learning which make this study unique and suggest in-depth future research for conclusive results.

• International Journal of Advanced Culture Technology
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• v.12 no.1
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• pp.60-74
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• 2024

Due to the relative lack of concerns and research on organizational career development in startups, we study aimed to reveal the impact of shared leadership in startups on organizational career development through organizational commitment. The research method was an online survey targeting 200 startup members from April 11 to April 28, 2023, and a total of 195 copies were used in the final analysis. As a result of the study, first, among the shared leadership of startups, development and mentoring were found to have a positive impact on emotional commitment. Second, among the shared leadership of startups, planning and organizing, support and empathy were found to have a positive impact on continuous commitment. Third, planning and organizing, support and empathy had a positive impact on normative commitment. Third, among startups' shared leadership, planning and organizing, support and empthy had a positive impact on normative commitment. Fourth, emotional and continuous commitment were found to have a positive impact on improving career goals in organizational career growth. Fifth, emotional and continuous and normative commitment were each found to have a positive influence on the development of professional abilities in organizational career development. Lastly, emotional, continuous and normative commitment were all found to have a positive influence on the speed of promotion in organizational career growth. As a result, it is expected that the results of this study will be able to suggest shared leadership policy directions and goals for startups.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.267-276
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• 2018

The purpose of this study is to analyze the cultural needs of foreign tourists, to investigate the cultural service elements that can be provided in 'Gamcheon Culture Village', to suggest concrete policy to improve cultural services, and ultimately to cultivate excellent international tourism culture brands in 'Gamcheon Culture Village'. In order to find out the cultural needs of foreign tourists, we conducted a case study on 'Gamcheon Culture Village' among the places where the urban regeneration proceeded. The study period was four months, and basic data were collected from foreign tourists from six countries through literature reviews, interviews and participation observation. Analysis of data was based on urban regeneration, cultural desire and service design theory, and we conducted content analysis. This study presented five cultural service goals of 'Gamcheon Culture Village'. First, it displays and promotes local characteristic culture. Second, it develops and sells cultural products. Third, it brings up a good tourist image. Fourth, it provides an unusual food. Fifth, cultural experience optimization. Through this study, it is expected to help improve the cultural service of 'Gamcheon Culture Village'.

• 기호학연구
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• v.59
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• pp.207-246
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• 2019

Domestic and overseas governments recognize regional food, as a key factor in the selection of tourist attractions and are actively promoting them. Indeed, food culture can be a means of revitalizing regional tourism as well as a key and attractive regional cultural brand communication tool that reveals the region's brand identity. What components should be included in the region to express the regional food culture in terms of region's cultural branding? The purpose of this study is to identify the key components of food culture brand as a part of regions' cultural branding through the structure and content analysis of food culture related contents in the official web sites of Jeonju, Chengdu and Kyoto. In this study, it was confirmed that the three cities categorized the core components of the food culture brand into eight categories as "food ingredients", "food", "events", "food spaces", "cultural facilities", "recipe", "communication" and "regional product". In addition, this study attempted to summarize the core values of the eight regional food culture components while considering the food culture brand as a core element of regional culture branding. This study was able to derive the octagonal key components structure of regional food culture brand. This study confirms that the food ingredient and food are consistent with the oriented values of the "Project" domain, the events and food spaces are consistent with the oriented values of the "Euphory" domain, cultural facilities and recipe are consistent with the oriented value of the "Information" domain, and the communication and regional products were found to be consistent with the oriented values of the "Vision" area.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.168-175
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• 2008

As the travel industry grows and becomes increasingly more competitive, municipal governments have undertaken great efforts to maximize limited resources and develop their local economies by initiating and developing cultural festivals. Such festivals and events have become an efficient mechanism to enhance their image, increase tourism, and ultimately, stimulate their economy. However, marketing efforts to scale globally typically falter due to various factors: lack of originality, poor quality of contents, and a scarcity of competitive power. Hence, I wish to propose a model for developing cultural semiology and visual literacy, with storytelling utilized as a means of strategically illustrating local cultural festival contents. Subsequently, it is expected that such a model can underpin the importance of developing coherent edutainment content while illustrating the true meaning/value of local festivals.