• 한국식생활문화학회지
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• 제24권3호
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• pp.245-255
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• 2009

As multinational brands have made inroads into domestic food service industry, and its recognition has been high to consumers, This research has tried to examine the general identity of brand, their recognition, and re-purchase behaviors. The purpose of this study is to inquire into how the brand value by brand identity was caused by recent development of food service industry, and how it had an effect on the purchase behaviors of them. In particular, factors of general identity have a significant effect on the revisit and purchase intention, as the image and ads of family restaurant among brand property factors of family restaurant showed an significant effect on the revisit intention. This study was made with priority given to the brand identity as four brand factors such as product brand, organizational brand, community brand and design brand based on the confidence. Results found that the community brand and design brand had a significant difference on purchase intention. Consequently, it has been suggested that the marketing strategies to make the brand identity strong have to be established with various brand enhancement tactics in the food service industry.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.47-48
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• 2007

The commerce space of today knew and simply in the space where it creates only space of the profit creation which leads a business the hay to reflect the sensitivity of the consumer new consuming culture trend it changed. It is a new trend it creates and it leads to sprout trend consumer class of leader trend(Trend Setter) as it does. This restaurant is one type of food culture which is various brunch it does with the important menu which it will pay. This design concept and one design inside the vigor garage side which reflects and to sleep the design concept which the traditional France restaurant has and has a discrimination from the plan which it sees and it applies new food culture it develops it does. Existing the reel rear design tendency which specialty restaurant is investigation it arranged the design discrimination strategy which is the possibility the shop which it tries to analyze having.

• 한국식품영양학회지
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• 제27권6호
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• pp.1043-1050
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• 2014

The purpose of this study was to analyze middle students' carbonated beverages selection and consumption behaviors depending on their food-related lifestyle. Data was collected from 307 middle students in Incheon region through a self-administered questionnaire. According to the results of the factor analysis, food-related lifestyle showed that the average is more than 3.0, 0.800 in Cronbach alpha coefficient. There were significant differences in carbonated beverages preference according to health seeking, easy seeking, popularity seeking, and safety seeking type (p<0.05). Also easy seeking and popularity seeking type lifestyle showed significant differences in the reason to drink carbonated drinks (p<0.05), especially school canteen amenities tended to pursue the highest fashion. A significant significance positive result of the consumption of carbonated beverages (p<0.01) was shown for the easy seeking type. A significant positive result of the consumption of carbonated beverages (p<0.01) was shown for the taste seeking and safety seeking type. Analysis of the relationship between carbonated beverage consumption, and form factor showed a high correlation coefficient of 0.617 and with brand design, while the taste and the price were (p<0.05) 0.446, and 0.437 in order to design and calories, respectively.

• 한국콘텐츠학회논문지
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• 제19권2호
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• pp.147-158
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• 2019

한국의 고유문화로만 주목을 받아온 한식은 한류 및 1인 미디어의 소재로 활용되며 세계 시장 속에서 인기를 이어가고 있다. 한식의 조리법에 더하여 한식의 가치를 부각시켜줄 수 있는 관련 자료들을 체계적으로 조직하는 것은 확장 및 제한검색, 효과적인 브라우징을 통한 한식 콘텐츠의 재사용성을 향상시키는 데 토대가 된다. 이에 본 연구는 한식 지식구조의 정립을 위한 온톨로지의 설계를 목적으로 한다. 온톨로지 모델링은 OWL을 활용하였으며, 한식 정보를 담고 있는 32권의 단행본을 기반으로 한식의 유형 및 어휘를 조사하고, 음식 정보를 기반으로 하는 5개의 도메인 및 어플리케이션을 분석하여 데이터요소를 추출하였다. 연구결과 클래스 및 관련 속성을 도출하였고, 클래스별 속성과 색인예를 제시하였다.

• 식품보건융합연구
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• 제9권3호
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• pp.11-17
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• 2023

This study aims to investigate the effect of the selection attribute of Newtro (New + Retro) product marketing, which is a recent topic in the food industry, on consumer satisfaction. Newtro marketing, also known as Newtro-style marketing, is a marketing strategy that emerged in South Korea, particularly in the food industry. Newtro marketing aims to appeal to consumers' nostalgia for the past while incorporating contemporary elements. As a research method, a survey was conducted on the importance of selection attributes and repurchase intention of Newtro food for consumer groups of various age groups ranging from teenagers to those in their 40s or older. To analyze the demographic content of the sample, frequency analysis of the SPSS statistical package was performed, and structural equation modeling was performed using the AMOS program for confirmatory factor analysis and discriminant validity analysis. The analysis results are as follows. First, Package Design, Perceived Healthiness, and Emotional Taste, optional attributes of Newtro marketing, significantly affected satisfaction. Second, satisfaction was found to have a statistically significant effect on repurchase intention. However, Functional Flavor did not statistically affect satisfaction. This study empirically analyzed the importance of consumers' selection attributes for the recently popular food Newtro marketing and suggested implications.

• 한국식품영양과학회지
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• 제1권1호
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• pp.51-62
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• 1972

In Korea, fermented fish has been playing an important role as a preserved and flavor rich food. It is said that the digestion of fish protein is due to both action of intrinsic (autolytic enzymes) and bacterial enzymes in fish. The mass production of fermented fish has been impeded since traditional method of fermentation requires a long duration for a complete digestion. A high concentration of salt and unsanitary condition are also considered disadvantages of the old method. To improve the quality of the product and to develop mechanized process of fermentation, fermentors which have such control device as temperature, pH and agitation control system have been urgently needed. In this study, a model design of a fermentor is studied. The calculation was based on the optimum conditions for enzymatic hydrolysis of fish protein which involve temperature, pH, viscosity and other factors.

• Journal of electromagnetic engineering and science
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• 제13권4호
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• pp.208-213
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• 2013

This paper proposes a tag antenna for radio frequency identification (RFID) food system. The RFID tag antenna is designed and fabricated based on the rectangular loop concept used in the UHF band (Korean and Japanese standards, 916.7-923.5MHz). The proposed tag antenna is composed of a radiation patch, sensor tag chip, temperature sensor, oscillator, and battery. We conjugated matching between the tag antenna and the sensor tag using a U-shaped stub. Details of the proposed tag antenna design and the simulated and measured results are presented and discussed.

• 한국정보시스템학회지:정보시스템연구
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• 제27권4호
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• pp.129-147
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• 2018

Purpose The purpose of this study is to identify the effects of users' perceived value of food delivery Apps and information quality on acceptance and intention to reuse of food delivery Apps. Design/methodology/approach This study made a design of the research model by integrating the factors of perceived value and information quality with the acceptance and continued usage of delivery Apps on the basis of the TAM (Technology Acceptance Model). Findings The results of this study suggests that perceived emotional value and monetary value, accuracy and timeliness of information have significant positive effects on usefulness and easiness of food delivery Apps. Meanwhile, both usefulness and easiness of food delivery Apps have significant positive influences on users' continually use intention. Furthermore, implications in terms of the findings of this study are discussed.

• 한국축산식품학회지
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• 제43권2호
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• pp.374-381
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• 2023

In a previous study, 'response surface methodology (RSM) using a fullest balanced model' was proposed to improve the optimization of food processing when a standard second-order model has a significant lack of fit. However, that methodology can be used when each factor of the experimental design has five levels. In response surface experiments for optimization, not only five-level designs, but also three-level designs are used. Therefore, the present study aimed to improve the optimization of food processing when the experimental factors have three levels through a new approach to RSM. This approach employs three-step modeling based on a second-order model, a balanced higher-order model, and a balanced highest-order model. The dataset from the experimental data in a three-level, two-factor central composite design in a previous research was used to illustrate three-step modeling and the subsequent optimization. The proposed approach to RSM predicted improved results of optimization, which are different from the predicted optimization results in the previous research.

• 디지털콘텐츠학회 논문지
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• 제19권6호
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• pp.1043-1050
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• 2018

식문화 편의경제 시대의 본격화로 인해 간편하고 편리하게 식사를 해결하려는 소비 트렌드가 확산됨에 따라 각 식품업체에서는 더 나은 서비스를 제공하기 위해 다방면으로 노력하고 있다. 이러한 변화와 함께 주문방법에 있어서도 다양한 방식을 채택하여 신속하고 간편한 주문이 가능해졌다. 특히, 계산을 위한 대기열의 단축, 인건비의 절약, 업무프로세스의 원활함 등 여러 장점을 지닌 키오스크 주문 시스템의 도입은 최근 적극적으로 확산되고 있다. 키오스크 시스템이 주문뿐만 아니라 체계적인 콘텐츠를 제공하고 타 기업과 차별화 된 아이덴티티를 고려한 인터페이스 디자인을 제공한다면 브랜드 이미지 향상과 더불어 고객서비스 전략으로 활용 가능할 것이다. 이에 본 연구에서는 패스트푸드점 내 키오스크의 구조 및 콘텐츠, 그리고 GUI 디자인에 관해 분석하고 사용자 설문조사를 통해 키오스크의 사용 실태 및 디자인 선호도를 조사함으로써 사용자에게 보다 편리한 사용성을 제공하고 만족도를 높일 수 있는 효과적인 상호작용을 위한 키오스크 GUI 디자인 방안에 관해 연구한다.