• Knowledge Management Research
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• v.10 no.3
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• pp.115-132
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• 2009

This paper makes an analysis of economic spillover effects of credit guarantee by linking the remainder of guarantee according to industries from 2003 to 2006 in this study. Specifically, total remainder of guarantee in 2006 is approximately 3922 billion and 600 million won on the basis of unchangeable price in 2003, and each funds becomes the input of the last demand in 27 industries over the cow1try and, thereby, induces production, added value, and the effect of employment. The last demand according to industries shows that a lot of funds have been supported to the manufacturing industry for about 1200 billion won, the wholesale and retail for about 1299 billion and 500 million won, food and lodging industry for about 144 billion and 100 million won, education and health care industry for about 132 billion and 600 million won, and social and other service industry for about 339 billion and 300 million won. The spillover effect about the remainder of guarantee in 2006 classified by industries over the country on the basis of production shows the high effects on the manufacturing industry for 37.8%, 2625 billion and 90 million won, the wholesale and retail for 20.7%, 1439 billion and 290 million won, food and lodging industry for 9.4%, 654 billion and 570 million won, real estate and business service industry for 9.2%, 637 billion and 310 million won, social and other service industry for 5.3%, 369 billion and 90 million won, and education and health care industry for 2.9%, 199 billion and 300 million won of the effect causing production over the country, 6945 billion won in order. The effect causing added value shows high spillover effect on the wholesale and retail for 36.7%, 1186 billion and 830 million won, the manufacturing industry for 25.8%, 831 billion and 500 million won, food and lodging industry for 14.9%, 480 billion and 980 million won, social and other service industry for 9.3%. 300 billion and 160 million won, and real estate and business service industry for 4.2%, 135 billion and 36 million won of the effect causing added value over the country in order. Finally, the effect causing employment shows a lot of employment have occurred in the wholesale and retail for 37.4%, 23,060 people, the manufacturing industry for 18.9%, 11,637 people, food and lodging industry for 13.7%, 8,429 people, social and other service industry for 7.9%, 4,866 people, and real estate and business service industry for 5.6%, 3,429 people of 61,617 people in order.

• Journal of Fisheries and Marine Sciences Education
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• v.20 no.1
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• pp.23-35
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• 2008

The purposes of this study are to analyze problems in industrial classification of fisheries in Korea and to suggest future directions. Based on a thorough review of relevant literature, the study proposes a five-level scheme for classifying fisheries. The highest level should be the fisheries industry, and the next highest level ought to be fisheries. The medium level should include fishing, aquaculture, and fishery service industries. At the fourth level, fishing is to be further divided into sea fishery and inland fishery, aquaculture into sea-surface aquaculture and inland aquaculture, and fishery service industries into integrated fishery service and fishery distribution service. The lowest level is the most detailed. At this level, sea fishery is split into deep sea fishery, offshore fishery, and coastal fishery; sea-surface aquaculture consists of sea aquaculture, seed production aquaculture, and food organism aquaculture; integrated fishery service is further classified into fishery-related service and fishery information service.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.296-300
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• 1994

Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.67-82
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• 2017

The recent increase in the percentage of services industries has dominated in the entire industry. Emotional feeling of service workers is consequently indispensable in service industries in order to facilitate the progression of the service delivery process. In most circumstances, the emotional labor of service in service industries has been increasingly recognized. Although many studies related to emotional labor have been conducted, a precedent study will be needed to find positive factors such as customer orientation and business performance of restaurant employees accompanying emotional labor. This study attempted to practical meaning to food service companies by inquiring into such as positive effects of employee's emotional labor on the customer orientation and business performance. For this purpose, this study established hypotheses and deduced results using literature research and empirical analyses, and found implications to the service companies. The results of this study showed that the higher the emotional labor of the restaurant employees gets, the lower customer-orientation becomes, and the higher the customer-orientation of restaurant employees gets, the higher the performance of the company becomes.

• The Journal of Industrial Distribution & Business
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• v.13 no.12
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• pp.1-8
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• 2022

Purpose: This study aims to analyze the importance of customers' selection attributes for meal kits, which is rapidly increasing in the home meal replacement food market, and empirically analyze the effect of food selection attributes on consumer satisfaction and repurchase intention toward meal kits. Research design, data, and methodology: Based on the results of previous research, factors that customers consider the most when purchasing a meal kit are nutritional components, ingredients, hygiene, taste, and price. The empirical analysis is conducted by using structural equation modeling to determine the extent that customer selection attributes for meal kits affect customer satisfaction and repurchase intention. The survey is conducted online from January 1 to March 15, 2022, and 282 valid samples are used for the analysis. Results: The result of the analysis confirms that nutritional components, hygiene, taste, and price have a statistically significant effect on customer satisfaction and repurchase intention. However, the effect of food ingredients on customer satisfaction and repurchase intention is rejected because no statistically significant results are obtained. Conclusions: As an empirical analysis of the importance of customer selection attributes of meal kits, this study has meaningful implications for related industries and business-to-business operators and provides basic data for the strategic development of related industries.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.1-14
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• 2010

This study is focused on the image benefit cost criterion value and the pure image benefit figure of the local food service industries, V, T, and O based on the theory and factor-analyses of food service industry. To accomplish the aim of this study, theoretical and positive research methods have been applied. The steps of food service image decision projects for the activating of identification on food service have been examined through theories and positive analyses. As the results, 'the image of menu service' appears to be the most effectual factor on the pure image benefit score, which is the priority order of the project planning for the food service image marketing of Jeonju area. As for the image benefit cost criterion value, 'the image of managemental service system', 'the image of approachability', and 'the service of internal surroundings' have been proved to be the most effectual factor in V, T, O respectively. On the other hand, this study shows that V manages its image of food service most effectually with 1.7 billion won, T with 96 million won, O with 7.2 million won for the image marketing strategy.

• 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.

• East Asian Journal of Business Economics (EAJBE)
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• v.10 no.1
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• pp.71-81
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• 2022

Purpose - Foodservice production is predominantly susceptible to rampant calamities since it trusts on social gatherings and interactions. This research aims to elaborate a brief framework of the literature review on the research conducted for the Coronavirus outburst regarding the food service sector. Research design, Data, and methodology - The method used in research involving interpretation of the subject content in a text data through a systematic process of classification to identify the themes and coding is referred to as the qualitative content analysis. It can also be defined as a useful research approach method of analysis instead of an empirical analysis. Result - Based on ultimate systematic literature analysis, the author figured out that the vendors should be given importance to the digital traveling interventions as the shortest factor in foodservice processing firms. Designing new sources of revenue and implementing numerous canceled regulations are other resolution that helps challenges in food service industries Conclusion - The Coronavirus pandemic has affected the foodservice business leading to the permanent closure of some businesses. There is a need for a stimulus package from the state to revive these businesses since they play a great role in the economy's growth and are regarded as part of the economy, and most of their activity is undocumented.

• Analytical Science and Technology
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• v.37 no.2
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• pp.79-86
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• 2024

Among the nutrients in feed, amino acids and minerals are important for the growth and development of pets. In particular, interest in nutritional components related to the health of pets is increasing as pet-raising households and pet food markets have recently grown. Therefore, in this study, 55 pet food products distributed in South Korea were purchased, and the content of 3 essential and conditionally essential amino acids (taurine, lysine, arginine) and 4 minerals (Ca, P, Na, K) was investigated. Among the three amino acids, arginine was found to have the highest content, and the average content was 1.79 and 1.37 % in cat and dog foods, respectively. On the other hand, the taurine content was the lowest, but it was found to be higher than the minimum requirement of 0.10 % for cats set by the American Association for Feed Control (AAFCO) and the European Federation of Pet Food Industries (FEDIAF). As a result of the four-component analysis of minerals, the content of Ca was found to be the highest, and the average content was confirmed to be 1.64 and 1.25 % in cat and dog food, respectively. On the other hand, Na was the lowest, but it was higher than the AAFCO minimum requirement and FEDIAF minimum requirement for young cat and dog food. Among all 55 samples examined, the content of the three amino acids and the four inorganic components was confirmed to be suitable for the recommended minimum intake and maximum allowable intake presented by AAFCO and FEDIAF.

• Journal of Service Research and Studies
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• v.10 no.4
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• pp.1-19
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• 2020

It is very important to explore new management theories that are better in line with the modern service economy era in order to cement the foundation of the service industry in this rapidly changing business environment. This study examined the relationship between service essentials and job performance by service industry, and verified and discussed in depth whether there is difference between service essentials and job performance by demographic characteristics. The results of this study are as follows: First, an analysis of the effect of service essentials on job performance found the interaction, horizontality and harmony of service essentials had positive effects on performance, but the relationship didn't. Next, an analysis of the effect of service essentials on job performance by representative service industry showed that in the transportation industry, interaction and harmony had positive effects on performance, but relationship and horizontality didn't affect performance. In the financial and insurance industries, horizontality and interaction had positive effects on performance, but harmony and relationship didn't affect performance. Accommodation and food industries, interaction, horizontality and harmony had positive effects on performance, but relationship didn't affect performance. In the medical and health industries, interaction and horizontality had positive effects on performance, but relationship and harmony didn't affect performance. In terms of demographic characteristics, in the financial and insurance industries, interaction and harmony showed a significant difference by age, but only horizontality showed a difference by the number of years of service. In the accommodation and food industries, only horizontality showed a difference depending on the number of years of service. In the medical and health industries, relationship, horizontality and harmony showed a difference depending on the number of years of service, but only horizontality showed a significant difference by marital status. In the future, comparative national studies are needed for all industrial groups.