• Journal of Arbitration Studies
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• v.32 no.2
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• pp.3-30
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• 2022

On 27 October the Supreme Court of UK handed down its much anticipated decision in Kabab-Ji SAL (Lebanon) v Kout Food Group (Kuwait) [2021] UKSC 48. The issues for the Supreme Court to decide were as follows: (1) which law governed the validity of the arbitration agreement; (2) if English law applied, whether, as a matter of English law, there was any real prospect that a court might find that KFG became a party to the arbitration agreement, and (3) whether, procedurally, the Court of Appeal was correct in giving summary judgment refusing recognition and enforcement the award, or whether there should have been a full rehearing of whether there was a valid and binding arbitration agreement for the purposes of the New York Convention and the AA 1996 (the 'procedural' issue) The decision in Kabab-Ji provides further reassuring clarity on how the governing law of the arbitration agreement is to be determined under English law where the governing law is not expressly stated in the arbitration agreement itself. The Supreme Court's reasoning is consistent with its earlier decision on the same issue, albeit in the context of enforcement pursuant to the New York Convention, rather than considering the arbitration agreement before an award is rendered. This paper presents some implications of Kabab-Ji case. Also, it seeks to provide a meaningful discussion and theories on the arbitration system in Korea.

• Culinary science and hospitality research
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• v.13 no.1 s.32
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• pp.1-10
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• 2007

Co-branding of food courts is turning into a trend with the activation of recent entrance of famous restaurants into shopping departments and other large-size buildings. This research analyzes the effects of co-brand food courts on the choices of dining enterprises by dealing with the customers of these newly activated food courts in shopping malls and large-size buildings. By analyzing the effects of the present status of customers' using food courts according to the characteristics of their choices of dining enterprises, food and brand elements were found to have an effect on the restaurant brand recognition of food courts, and price factor was found to have an effect on an visitors' recommendation intension. Therefore, customers who set importance on food and brand elements tend to take the brand of food courts into consideration as well; therefore, the maintenance of food quality and strengthening of brand image are mandatory in case of food court operation.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.437-444
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• 2011

This study was performed to approach the 2004 case of inferior quality mandu stuffing from the stance of food ethics. The court convicted the producers of inferior quality mandu stuffing and also decided against the plaintiffs who filed a damage suit. The core of the mandu stuffing case was not safety, but the wholesomeness. The principles of food ethics include a respect for life, justice, environmental preservation, and the priority of safety. The virtues of food professionals include wisdom, honesty, faithfulness, courage, moderation, and integrity. A food producer should possess not only the ability but also the morality to make food. The consumer should urge the producers to strengthen their morality and be conscious of responsibility and fairness. The government should organize a system to establish food ethics, and make efforts to reduce wasteful law enforcement. The media should lead public opinion toward justice by doing an unbiased and in-depth report and help establish the idea of food ethics. The necessity of food ethics and the spread of the ethical mind are the most important points of all.

• Journal of the Korean Society of Food Culture
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• v.31 no.1
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• pp.73-80
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• 2016

The purpose of this study was to identify the change attributes of food courts inside department stores or shopping centers, which are becoming more sophisticated and gentrified. A survey was conducted regarding customer satisfaction level of food services, which influences customers' revisit behavioral intentions, to provide future development direction. Using an exploratory factor analysis, 55 questions on food and beverage service, atmosphere, comfort, sanitation, and food quality were produced. This study tested how these choice factors affect customers' positive or negative impressions of their dining experiences through multiple regression analysis. Results indicate that 'food service' was the most important factor contributing to customers' positive impressions along with higher revisit behavioral intentions. On the contrary, respondents who received poor 'food service' had higher negative impressions with low revisit intentions. The results and findings of this study will positively influence marketing and customer relationship management and thus help design of successful strategies for food court development.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.442-456
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• 2016

The purpose of this study was to investigate eating habits and dormitory foodservices' satisfaction in university students using dormitory foodservice in the Jeollabuk-do Iksan area. Self-administered questionnaires were completed by 195 students (86 male, 109 female). Many students (58.5%) ate less than two meals per day and spent around 30 min eating meals. The results show that snack and midnight meals were the main reasons (37.9%) for unhealthy eating habits. Main source of nutritional knowledge and information were TV and the Internet (58.5%), followed by friends and people (25.1%), nutrition books (10.3%), elective courses (4.6%), and newspapers and magazines (1.5%). Men had significantly higher satisfaction scores for nutrition, taste, diversity of menu, as well as hygiene of dormitory food court compared to women (p<0.05). Salty taste was the most important factor in evaluation of taste satisfaction, whereas sour taste was opposite. The reason for taste dissatisfaction in the dormitory food court was not salty enough, and it may be related with their eating habits. The results show that students need education for adequate knowledge and information about the relationship between health and nutrition.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.127-141
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• 1986

This paper attempts to study the court food based on the historic ceremony book, Jung Ri Eui Gwiea which describes the king's visit to the royal tomb, 'Hyun Neung Won', during the rein of Chung Jo, the 22th King of Yi Dynasty. According to this book, the foods used for the ceremony of the court and the courtesy of dinner party appears as follows. 1. At the birthday party of Bong-su Dang, the main table with 70 dishes and the side table of extraodinary flavor with 12 dishes were served to Mrs. Hong of Hea Kyung Kung, the mother of Chung Jo. As soon as they were served, the napkins, menu card, flowers and soups followed them, and a cup (Jack) of wine (with soup) was served to her seven times. This party was held by Sang Chim, Sang Kung, Sang Eui, Jun Chan, Chan Chang, Jun Eui, In Eui, Sa Chan and Jun Bin. 2. At the birthday party of Yun-hee Dang;the main table with 82 dishes and the side table of extraodinary flavor with 40 dishes were served to her. And the napkins and menu cards followed them and a cup(Jack) of wine was served to her four times. The courtesy of this party was held by Sang Chim, Sang Kung, Sang Eui, Jun Sun and Yeo Jeo Jip Sa. 3. At the party of Yak No Yun for the oldman, there were some soups (Doo Po Tang), cooked sliced meats (Penn Yeuk), steamed legumes (Heuk Tea Zeung), and some fruits on the main table. The napkins, menu cards and flowers followed them, and wine was served on the table for the king. The feast was held by Chan Eui, In Eui, and Tong Rea. 4. Foods used in these parties were classified into 9 groups such as Rice cakes, Rice and Noodles, Dessert Cakes, Sugars, Fruits, Side Dishes, Beverages, Sauces and Wine. 5. The units of height, amount, weight, and number measured for cooking were used variously. 6. The foods accumulated highly on the dishes were decorated with paper and silk flowers. 7. The containers for cooking and the utensils for the feast were used variously.

• Journal of the Korean Society of Floral Art and Design
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• no.45
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• pp.57-76
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• 2021

Sanghwa (Table flower) style, the flower decoration of food table, was found in the paintings of Joseon Dynasty's event and civilian life. On the court event paining, there was always Sanghwa decorating the food, and it was found that the types of Sanghwa and the ingredients used were different depending on the status of the participants. The Uigwe recorded the type and number of Sanghwa, and the number of decorations was different depending on the purpose of the event or the status of the person being treated, and the Sanghwa was pre-loaded and transferred. In civilian life, Sanghwa was found to have been decorated not only on top of the food but also on top of the food table.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.252-269
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• 2016

This study was conducted to analyze the influence of the service quality of the food court on customer satisfaction, revisit intention in a discount store. Among the 400 surveys, 371 participants were collected and 350 respondents were analyzed for the statistical analysis to verify research purposes. SPSS 21.0 program was used to derive the following: factor analysis, reliability analysis, simple regression, and multiple regression analysis. Results shown that, first, service quality at the discount store can affect the customer's satisfaction. The factors which can affect the customer's satisfaction are type, empathy and credibility but guarantee and reactivity don't affect it. Second, service quality at the discount store can affect a customer's revisiting. The factors which can affect the customer's revisiting are type, guarantee, empathy and credibility but reactivity doesn't affect it. Third, the customer's satisfaction at the discount store can affect the customer's revisit intention. Through this study, food court service quality can affect not only the customers' satisfaction but also consumers' revisit intention. Therefore, the company and the management need to keep researching and developing various menus, customer service training, and hygiene training in order to set the customer at ease along with making a comfortable mood and set up a dine out & meeting system.

• Journal of Arbitration Studies
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• v.20 no.3
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• pp.47-69
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• 2010

From the review of Korean arbitration systems with the comparison of those of other countries, we can summarize some issues to be tackled as follows: First, Korean arbitration system started with the purpose of export promotion. This may be the main reason that various domestic disputes have not been resolved by arbitration. Second, the Korean Arbitration Law applies to private disputes. The Law's arbitration scope is wider than that of China and France, but narrower than that of the U.S.A. that encompasses a variety of disputes in the filed of consumer, labor, medical services, patents, etc. Third, active judges or public officials in Korea can not be arbitrator and there is no arbitration court. However, if chief judge allows the necessity, court's judges in the UK can be arbitrator with the mutual agreement of the parties and also arbitration system is operated in the court. Fourth, the Korean Commercial Arbitration Board(KCAB), the only representative institution for arbitration in Korea, is under the Ministry of Knowledge Economy(MKE). This makes it difficult for the KCAB to handle other disputes related to the Ministry of Health and Welfare, the Ministry of Strategy and Finance, the Ministry for Food, Agriculture, Forestry and Fisheries, the Ministry of Employment and Labor, etc. Fifth, as mentioned, the KCAB is the unique institution for arbitration by the Law in Korea, while other countries allow have a diversity of arbitration agencies such as maritime arbitration organization, consumer arbitration institution, arbitration court, etc. Therefore, we suggest some ideas to expand the arbitration's area of coverage in Korea as follows: First, there should be more active policies that promote various domestic disputes to be settled by the arbitration system. Second, it is quite needed to expand the scope of arbitration to cover many disputes in the fields of consumer, labor, medical service, advertising, fair trade, etc. Third, there should be discussions to allow court judges as arbitrator and to introduce the arbitration court. Fourth, the KCAB should strengthen its status and roles as general arbitration organization to overcome the limited scope of commercial disputes. For this, there should be the strong support and coordination among the MKE and other government agencies. Fifth, to reduce the burden of the court's complicated and expensive procedures, more efficient disputes resolution systems should be established on the basis of the parties' free will. Each central government agency should streamline the legal barriers to allow industrial organizations under its control to establish their own or joint arbitration system with the KCAB.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.368-382
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• 2012

This paper investigated the system that is relevant to Jang(fermented soybean paste or solution), the relief of hunger-stricken people by Jang, 33 kinds of Jang, and its consumption in the documents, such as the annals of the Chosun Dynasty, Ihlseong-document, Seungjeongwon daily, Uigwe(record of national ceremony), official documents on the basis of Kyujanggak institute for the Korean studies and data base of Korean classics. There are lots of Jang named after the place of particular soybean's production from the ancient times. Jang, soybean, salt and Meju(source of Jang), during the Dynasty, were collected as taxation or tribute. In the 5th year of Hyeonjong(1664), the storage amount of soybean in Hojo(ministry of finance) was 16,200 $k{\ell}$, and its consumption was 7,694 $k{\ell}$ a year. In the 32nd year of Yongjo(1756), the 1,800 $k{\ell}$ of soybean was distributed to the people at the time of disaster, and in his 36th year(1756), the 15,426 $k{\ell}$ of soybean was reduced from the soybean taxation nationwide. The offices managing Jang are Naejashi, Saseonseo, Sadoshi, Yebinshi and Bongsangshi. Chongyoongcheong(Gyeonggi military headquarters) stored the 175.14 $k{\ell}$ of Jang, and the 198 $k{\ell}$ of Jang in Yebinshi. There are such posts managing Jang as Jangsaek, Jangdoo, and Saseonsikjang. In the year of Jeongjong(1777~1800), the royal family distributed the 3.6 $k{\ell}$ of Meju to Gasoon-court, Hygyeong-court, queen's mother-court, queen's court, royal palace. The 13.41 $k{\ell}$ of Gamjang(fermented soybean solution) was distributed to the Gasoon-court, 17.23 $k{\ell}$ to Hegyeong-court, 17.09 $k{\ell}$ to the queen's mother-court, and the 17.17 $k{\ell}$ to the queen's court each. There are 112 Jang-storing pots in the royal storages, and the 690 are in Namhan-hill, where the 2.7 $k{\ell}$ of fermented Jang was made and brought back by them each year. At the time of starvation, Jang relieved the starving people. There are 20 occasions of big reliefs, according to the annals of the Chosun Dynasty. In the 5th year of Sejong(1423), the 360 $k{\ell}$ of Jang was given to the hunger-stricken people. In his 6th year(1424), the 8,512.92 $k{\ell}$ of rice, bean, and Jang was provided and in the 28th year(1446), the 8,322.68 $k{\ell}$ of Jang was also provided to them. In the Dynasty, Jang was given as a salary. In case that when they were bereaved, they didn't eat Jang patiently for its preservation. They were awarded for their filial piety. In the annals of the Chosun Dynasty, there are 19 kinds of Jang. They are listed in the order of Jang(108), Yeomjang(90), Maljang(11), Yookjang(5), Gamjang(4), and etc.,. In Seungjeongwon daily, there are 11 kinds of Jang. Jang(6), Cheongjang (5), Maljang(5), and Tojang(3) are listed in order. In the Ihlseong-document, there are 5 kinds of Jang. They are listed in Jang(15), Maljang(2), Gamjang(2), and etc.,. There are 13 kinds of Jang in Uigwe, and the official documents, in the order of Gamjang(59), Ganjang(37), Jang(28), Yeomjang(7), Maljang(6), and Cheongjang(5). In addition, shi are Jeonshi(7), and Dooshi(4). All these are made of only soybean except, for Yookjang. The most-frequently recorded Jang among anthology, cookbook, the annals of the Chosun Dynasty, Ihlseong-document, Seoungjeongwon daily, Uigwe, or official document is Jang(372), and then Yeomjang(194), Gamjang(73), Cheongjang(46), Ganjang(46), Soojang(33), and Maljang(26), which were made of soybean. Jang from China in cookbook is not in anthology and royal palace documents. Thus, traditional Jang made of soybean was used in the daily food life in the royal court, and in the public during the Chosun period.