• Journal of the Korean Home Economics Association
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• v.47 no.2
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• pp.39-53
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• 2009

The purpose of this study was to analyze the state of Vietnamese housing in Korea. Using ethnographic methodologies, it was examined that 22 Vietnamese households in Korea in relation to their usage of housing space. The following conclusion were established; 1). Most of households had kitchen+1 or 2 bedrooms and the majority households preferred separated kitchen and living room areas. 2). Most households had a washing machine in bathroom and they regarded bathtub as not very necessary. They all preferred the bathroom with enough space for using washing machine and hand washing both. 3). Their preferred seating style was using chairs on sleeping as like in Vietnam but they preferred eating without chairs and treated large family and guest without chairs specially. 4). All of them were took their shoes off usually and preferred designated shoes space at the entrance to the house which was not used in Vietnam. 5). A Floor material of all households was vinyl on living room and bedrooms and most of them who had been using tile only in Vietnam preferred vinyl here. 6). All of households had a modified Ondol and most of them who had never been used this before preferred and they regarded as a desirable heating system. 7). They considered the kitchen as the most important housing space and the direction of housing was the one to consider when they built or buy the house.

• The Journal of the Korea Contents Association
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• v.10 no.10
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• pp.359-367
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• 2010

The purpose of this research is to examine the effect of the recognition on hotel customer's economic environment on attributes of hotel selection and customer loyalty. This research could suggest that the results of this research will help to establish positive strategies in all the processes of decision-making by customers who directly influence the behaviors of hotel customers as data of management of hotel companies. Firstly, detailed verification findings of regression analysis the recognition on economic environment and attributes of hotel selection were suggested as following; Recognition on economic environment influenced on guest room service, front service, food and beverage service, general environment, subsidiary facilities. Secondly, in case of the recognition on economic environment and customer loyalty, outer economy environment and information environment effected on customer loyalty.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2004.11a
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• pp.81-87
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• 2004

The purpose of this study is to explore the patterns of domestic space usage. A questionnaire survey and interview are adopted in this study, and 426 residents living in apartment with 3 bedrooms, stairway access, and 3-bay style in the City of Seoul, Busan and Gwangju. The major findings of this study can be summarized as follows: The most typical activities in the Anbang are ${\ulcorner}$sleeping and getting dressed${\lrcorner}$, ${\ulcorner}$family communication and T.V.watching${\lrcorner}$, and ${\ulcorner}$private affairs${\lrcorner}$. The most typical activities in the living room are ${\ulcorner}$family interaction${\lrcorner}$, ${\ulcorner}$entertaining guest with meals${\lrcorner}$, ${\ulcorner}$children's private affairs${\lrcorner}$, ${\ulcorner}$private affairs${\lrcorner}$, ${\ulcorner}$hobby activities${\lrcorner}$, ${\ulcorner}$clothes management${\lrcorner}$, ${\ulcorner}$couple interaction${\lrcorner}$, and ${\ulcorner}$occasions${\lrcorner}$. The representative patterns of activities in dining-kitchen is ${\ulcorner}$food preparation${\lrcorner}$.

• Culinary science and hospitality research
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• v.1
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• pp.57-89
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• 1995

Despite prologed business stagnation of both international and domestic economy, hotel business as well as tourist industry has continuously been keeping growing, owing to increase of surplus income and world flowing population. During recent 4 years, growth rate of yearly mean in domestic hotels reached 9.9% and especially that of the superior class hotels 15.2%. In the composition of domestic tourist hotel's revenue, the earnings of guest rooms form 37.4%, on the other hand those of food & beverage 39.9%. This result is that our hotel business is concentrated on its interest in FOOD & BEVERAGE of which productivity per unit dimension can be increased to an unlimited extent and extent and superior class hotels strengthened in F&B are increasing in comparison with European or American hotels which are focused on guest rooms in their management. For value added rate of F&B is low as compared with increase of their earnings, they are interested in the management techniques which focus on rising the rate. As for the cost of Food & Beverage, personnel expenditure forms 36.5% and the direct materials 31.5%. Therefore how to manage personnel and materials costs which compose as much as 68% of total revenue will greatly affect net profit. We can say that an effective management technique in cost of Food & Beverage is one of the most important know-hows in hotel management. Especially management know-how for the Kitchen Department where the most of foods come out makes a great effects on various expenses, productivity and it is the achievement from hotel management. For the most of the hotel's top managers, they don't seriously take the fact that KITCHEN SYSTEM affects greatly total expenditure. This study starts from the point of recognizing the question of fundamental cause affecting tow largest cost elements incurred in Food & Beverage and trying to present an effective kitchen system. To settle the questions raised, I compared and analyzed productivity and cost of food & beverage and unit kitchen centered around superior class hotels in Seoul, which vary in Kitchen Systems. In order to attain the aforementioned study effectively purpose of this study, I compared Room-Service and Coffee-Shop Menu, flow of basic food in the kitchen, extent and result of division of labor and integration in the kitchen, scale of outlet kitchen, productivity, the turnover rate of food in store, food cost rate one another which all vary in Kitchen Systems. All these elements are compared and analyzed each other being divided into two main groups such as①. Main Production kitchen and Banquet Kitchen, and ②. coffee-shop kitchen and Room-service Kitchen. Therefore this study is to point out the problems in managing kitchens of superior class hotels which are different in systems. An effort was made to find out the better Kitchen System for superior deluxe hotels. I emphasize the followings on the proper scale of division of labor and integration of unit kitchen and a disposition plan for outlet kitchens of restaurant. First, KITCHEN SYSTEM as a sub-system of Hotel Management System is composed of sub-systems of outlet unit kitchen. Basic food materials are cooked and served for the guests while support kitchen and out restaurant kitchen interact organically each other. So Kitchen should be considered as a system composed of integrated sub-systems. Second, support and banquet kitchens should be integrated to be managed. And these unit kitchens have to be designed to be placed in the back of banquet rooms area. Third, coffee-shop kitchen and room-service kitchen should be integrated to be managed. Fourth, several unit business kitchens should be place on the same floor. Fifth, main production kitchens ought to be located near the loading duck, food store and large refrigerator. Sixth, considering the limits of supervision, duties should be adjusted as 12-20 cooks in two shifts a day for a sub-kitchen, and 18-30 cooks in three shifts a day so that labor division can be made. Last, I would like to two points for direction and task of future study. Firstly, I compare the effective income and increasing costs each other, which are incurred by increasing the use rate of the second processing materials for foods perched outside and through the results. I can find out the better points of the processing production and circulation system, and then I study this effects made on hotel kitchen system. Secondly, I can point out that more efficient kitchen system shall be established through comparing and analyzing the matter of amount of indirect costs and flow of food in different kitchen systems.

• Analytical Science and Technology
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• v.15 no.6
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• pp.540-549
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• 2002

The arrangement of encapsulated Ar atoms in the molecular-dimensioned cavities of fully dehydrated zeolite A of unit-cell composition $Cs_3Na_8HSi_{12}Al_{12}O_{48}$ ($Cs_3$-A) has been studied crystallographically to probe the confinement effect of guest species in microporous environment. Atoms of Ar were encapsulated in the cavities of $Cs_3$-A by treatment with 410 atm of Ar at $400^{\circ}C$ for two days, followed by cooling at room temperature. The crystal structure of $Cs_3Na_8H$-A(4Ar) ($P_e$ = 410 atm, $a=12.245(2){\AA}$, $R_1=0.0543$, and $R_2=0.0552$) has been determined by single crystal X-ray diffraction technique in the cubic space group $Pm\bar{3}m$ at 21 (1) $^{\circ}C$ and 1 atm. Encapsulated Ar atoms are distributed in three crystallographic distinct positions: 1.5 Ar atoms per unit cell opposite 6-rings, 1.5 opposite four-rings in the large cavity, and finally 1.0 in the sodalite-unit. The possible structures of argon clusters, such as $Ar_2$, $Ar_3$, and $Ar_4$, are proposed.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.28 no.6
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• pp.224-231
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• 2016

When aiming to reduce the low frequency noise of a subway guest room through sound absorbing treatment methods inside the wall of a tunnel the resonator is often more effective than a porous sound absorbing material. Therefore, the perforated panel type resonator embedded with a perforated panel is proposed. The perforated panel is installed in the neck, which is then extended into the resonator cavity so that it can ensure useful volume. The absorption performance of the perforated panel type of resonator is obtained by acoustic analysis and experiment. The analytical results are in good agreement with the experimental results. In the case of multiple perforated panel type resonators, as the number of perforated panels increase, the 1st resonance frequency is moved to a low frequency band and sound absorption bandwidth is extended on the whole. In order to obtain excellent absorption performance, the impedance matching between multi-panels should be considered. When the perforated panel in the resonator is combined with a porous material, the absorption performance is highly enhanced in the anti-resonance and high frequency range. In case of the resonator inserted with perforated panels of 2, the 2nd resonance frequency is shifted to a low frequency band in proportion to the distance between perforated panels.

• The Journal of Bigdata
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• v.7 no.2
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• pp.195-204
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• 2022

The tourism industry is facing a crisis due to the recent COVID-19 pandemic, and it is vital to improving profitability to overcome it. In situations such as COVID-19, it would be more efficient to sell additional products other than guest rooms to customers who have visited to increase the unit price rather than adopting an aggressive sales strategy to increase room occupancy to increase profits. Previous tourism studies have used machine learning techniques for demand forecasting, but there have been few studies on cross-selling forecasting. Also, in a broader sense, a resort is the same accommodation industry as a hotel. However, there is no study specialized in the resort industry, which is operated based on a membership system and has facilities suitable for lodging and cooking. Therefore, in this study, we propose a cross-selling prediction model using various machine learning techniques with an actual resort company's accommodation data. In addition, by applying the explainable artificial intelligence XAI(eXplainable AI) technique, we intend to interpret what factors affect cross-selling and confirm how they affect cross-selling through empirical analysis.

• Information Systems Review
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• v.21 no.2
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• pp.69-89
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• 2019

Recently, consumers are increasingly interested in the sharing economy, which utilizes various resources by sharing unused or under-used products/services with others. This study focuses on Airbnb, a representative sharing economy platform, to identify the success factors of the sharing accommodation services. The key properties of sharing accommodation services are extensively surveyed from extant literature and are classified them into the three important factors (economic, convenience, and trust) that influence the success of room-sharing services. The research data include 1,673 Airbnb hosts who offered accommodations in New York City, USA, in June 2018. The research variables of economic-, convenience-, and trust-related factors are utilized in the empirical analyses. The results of this study show that the number of available facilities, flexibility of refunds, the response rate and time to customer requests, and the status of Super host are positively associated with guest satisfaction from sharing accommodation services. This study bears significant managerial implications by suggesting a set of practical guidelines to participants in sharing accommodation services.

• Korea Trade Review
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• v.45 no.4
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• pp.137-152
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• 2020

The increase in national income, the expansion of transportation network, the increase in leisure time, and the influx of foreign tourists in the era of internationalization, the influx of the outside population of Jeju region increased rapidly until 2020. However, the corona 19 (Covid-19) incident that began in January 2020 has hit the entire industry, and the tourism industry in Jeju has also been greatly damaged. However, in the second half of 2020, with some calming of the Corona 19 situation and difficult to leave overseas, the number of visitors to Jeju Island is increasing again as Koreans choose Jeju Island as their domestic tourism. This study analyzed the capacity of Jeju's external population based on the Contingent Valuation Method, and based on this, attempted to suggest policy recommendations for Jeju. The size of accommodations such as the density of visitors, toilets, and rest areas were excluded from consideration, and the level of securing the parking lot already exceeded the capacity, and the rate of securing the parking lot was 93.4%. In the case of accommodation, the total number of available rooms is 88,691, even if one guest per room is assumed, which is 32,372,215 per year, which is sufficient in terms of visitor capacity. To analyze the aspects of psychological capacity, this study analyzed whether the residents are feeling psychological discomfort through three methods of road congestion, garbage disposal, and sewage treatment through Contingent Valuation Method. However, the inconvenience caused by the increase of visitors and the effect of continuous population influx is working in combination, and it has the limitation that the effects of these independent factors cannot be specifically separated. As a result of the study, discomfort has already been recognized in terms of psychological capacity among the factors of capacity, and it was estimated that a cost of about 45 billion won per year was incurred as a result of deriving psychological costs through Contingent Valuation Method. In the future, a policy review is needed to resolve or maintain the perception of this discomfort through continuous management. Accordingly, it is necessary to recognize that the increase of visitors leads to the psychological discomfort of the residents, and to seek a policy alternative that can simultaneously increase the number of visitors and the comfort of the residence.