• Title/Summary/Keyword: Haitai

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Lessons from Haitai Distribution Inc's experience in Korea

  • Cho, Young-Sang
    • Journal of Distribution Science
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    • v.9 no.3
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    • pp.25-36
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    • 2011
  • Owing to the rapid growth of hypermarket/discount store formats since 1996, Korean retailing has suddenly attracted the significant attention from researchers. Before the emergence of large scale retailers such as E-Mart, Lotte Mart and Tesco Korea, there were the two retail formats who led the Korean retailing in the modern retailing history: department store and supermarket formats. Nevertheless, there has been little literature concerned about the two retail formats as a case study, while some authors have paid their attention to hypermarket/discount store formats. In addition, when mentioning the development process of retailing history, it is less likely that authors have made an effort to illustrate supermarket retailing history. In order to regard supermarket retailing as part of the Korean retailing, it is interesting to look at a representative supermarket retailer, Haitai, who was one of the subsidiaries of Haitai chaebol. Based on supermarket retailing, the company which was established as a joint venture in 1974 led a supermarket retailing in the Korean modernised retailing history. Before analysing whether Haitai failed or not, the definition of failure should be illustrated. With regard to the term, failure, in the academic world, authors have interchangeably used the following terms: failure, divestment, closure, organisational restructuring, and exit. To collect research data as a case study, the author adopted an in-depth interview method. The research is based on research interviews with 13 ex-staff who left after Haitai went bankruptcy, from store management department to merchandise department. By investigating Haitai's experiences through field interviews, the research found that Haitai restructured organisational decision-making process at the early stage when companies started to modernise organisational charts, benchmarking sophisticated retailing knowledge through the strategic alliance with a Japanese retailer. In respect of buying system, the company established firmly buying functions by adopting central buying system, and further, outstandingly allocated considerable marketing resources to the development of retailer brands with the dedicated team of retailer brand development. In the grocery retailing, abandoning a 'no-frill' packaging concept, the introduction of retailer brand packaging equal to, or better than national brand packaging design, encouraged other retailers to change their retailer brand development strategies. In product sourcing ways, Haitai organised for the first time the overseas sourcing team with the aim of improving the profit margins of foreign products and providing exotic products for customers, followed by other retailers. Regarding distribution system, the company introduced the innovative idea which delivered products ordered by stores directly to each store withboth its own vehicles and its own warehouse in which could deal with dry foods, chilly foods, frozen food, and non-foods, and even, process produce. In addition, Haitai developed many promotional methods to attract more customers like 'the guarantee of the lowest price', and expanded its own business to US in 1996, although withdrew, because of bankruptcy in 1997. Together with POS introduction in 1994, Haitai made a significant contribution to the development of the Korean retailing, influencing other retailers in many aspects. As a case study, the study has provided a number of lessons from Haitai's experiences for academicians and practitioners, suggesting that its history should be involved in the Korean modernised retailing.

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Changes of Flavor Components in Chewing Gum during Storage by Gas Chromatography/Mass Spectrometry (GC/MS에 의한 저장중 츄잉껌 향기성분 변화연구)

  • Shin, Seong-Kee;Kim, Sang-Ho;Lee, Yoon-Hyung;Rhee, Kyu-Soon
    • Korean Journal of Food Science and Technology
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    • v.24 no.1
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    • pp.25-28
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    • 1992
  • The changes of amount in flavor components of chewing gum during storage of various relative humidity were studied by GC/MS. The volatile components in chewing gum were extracted by sample preperation and 15 volatile components were identified by NIST/NBS library searching. According to the period of storage, quantities of major volatile components extracted by tetrahydrofuran-methanol solutions were determined by using tetradecane as internal standard. Until 4 weeks, comparing with starting peak area ratio, the decrease of chewing gum flavor components were rapid at 33, 75 than 53 R.H(%). And after 16 weeks, amount of chewing gum flavor at all storage conditions similarly decreased to $45{\sim}49%$ of the initial amount.

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Optimization of Beverage Preparation from Schizandra chinensis Baillon by Response Surface Methodlogy (반응표면 방법에 의한 오미자 음료 제조의 최적화)

  • Kang, Kyoo-Chan;Park, Jae-Han;Baek, Sang-Bong;Jhin, Hong-Seung;Rhee, Kyu-Soon
    • Korean Journal of Food Science and Technology
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    • v.24 no.1
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    • pp.74-81
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    • 1992
  • To develop the beverage from Schizandra chinensis Baillon, extraction condition was optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum extraction time, extraction temperature and alcohol concentration levels were 3 hrs, $80{\sim}85^{\circ}C$ and 0%(water) for a desired yield, color and non-volatile organic acid. And to obtain the optimum recipe, amounts of extract, sugar and citric acid were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM program. The optimum extract, sugar and citric acid levels were 4%, 9.6%n and 0.06%, respectively, for a disired flavor and overall acceptance.

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Pigmentation of egg yolks with astaxanthin from the yeast phaffia rhodozyma (이스트 phaffia rhodozyma 유래 astaxanthin의 난황착색에 관한 연구)

  • Kim, Ki-ha;An, Gil-hwan;Cho, Myung-haing;Lee, Sang-ho;Choi, Chi-man;Cho, Han-dug;Lee, Chang-hee;Moh, In-pill
    • Korean Journal of Veterinary Research
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    • v.36 no.2
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    • pp.463-470
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    • 1996
  • The red yeast Phaffia rhodozyma, which contains astaxanthin(3, 3'-dihydroxy-$\beta$, $\beta$-carotene-4, 4'-dione) as its primary carotenoid, was tested as a dietary pigment source for egg yolks of laying hens. When the yeast was fed to laying hens at several concentrations, the intensity of redness in egg yolks was dependent on the yeast concentration in the feed and the deposition period. Addition of P rhodozyma in feed did not cause any visible adverse effect on laying hens.

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Effect of Color on Taste of Foods-I. Effect of Color on Flavor Identification of Candies- (식미에 미치는 색의 영향-제1보. 사탕의 풍미 동정에 미치는 색의 영향-)

  • Shin, Ji-Won;Baek, Sang-Bong;Rhee, Kyu-Soon
    • Journal of the Korean Society of Food Culture
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    • v.5 no.4
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    • pp.473-480
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    • 1990
  • Three sensory evaluations were conducted to assess the effect of food color on flavor identification. Elementary students and women university students served as subjects for three evaluations of hard candies, in order to assess color preference, to examine the effect of atypical color on flavor identification and to examine the acceptability of harmony between the color and the perceived flavor. Results showed that inappropriate coloring of the three flavored hard candies induced flavor responses that are normally associated with that color and decreased the acceptability. In addition, the acceptability of colorless candies is lower than that of colored candies. It is suggested from it that when there is no color on the product, even atypical color, it`s harder to identify the flavor and to get a high grade in its preference.

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Effect of the Addition of Dietary Fiber on Satling of Cakes (식이성 섬유의 첨가가 케익의 노화에 미치는 영향)

  • Kang, Kyoo-Chan;Baek, Sang-Bong;Rhee, Kyu-Soon
    • Korean Journal of Food Science and Technology
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    • v.22 no.1
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    • pp.19-25
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    • 1990
  • A study was undertaken to examine the effect of the addition of dietary fiber on quality attributes of cakes during 12-days storage period at $21^{\circ}C$. Moisture content, degree of gelatinization and hardness determinations were carried out. Addition of dietary fiber increased water holding capacity and decreased hardness and staling rate. Crumb color and sensory quality of cakes with and without dietary fiber was not significantly different.

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Studies on the Development of Cocoa Butter Equivalent Fat by Reverse - Micelle Enzyme Reaction System (역마이셀-효소반응계에 의한 코코아 버터 대용지 개발에 관한 연구)

  • Yoon, Seung-Heon;Shin, Woong-Kyu;Lee, Yoon-Hyung;Rhee, Kyu-Soon
    • Korean Journal of Food Science and Technology
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    • v.24 no.2
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    • pp.111-116
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    • 1992
  • Production of cocoa butter equivalent fat (CBE) from palm oil and stearic acid by reverse micelle lipase reaction system was studied. Qualitative and quantitative analyses of triglycerides were performed by HPLC. The reaction conditions for maximum conversion from triolein and stearic acid to 1-stearoyl-2,3-dioleoyl glycerol(SOO) and 1,3-distearoyl-2-oleoyl glycerol(SOS) were as follows: a molar ratio of water/Aerosol OT, 10; triolein, 30 mM; stearic acid, 90 mM; pH, 7.5; and temperature, $50^{\circ}C$. By lipase in reverse micellar system containing palm oil and stearic acid, 1,3-dipalmitoyl-2-oleoyl glycerol(POP), 1-palmitoyl-2,3-dioleoyl glycerol(POO) and SOO decreased, but large amounts of 1-palmitoyl-2-oleoyl-3-stearoyl glycerol(POS) and SOS was formed.

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Instrumental and Sensory Characteristics of Jelly (젤리의 기계적 및 관능적 물성)

  • Lee, Tae-Whi;Lee, Yoon-Hyung;Yoo, Myung-Shik;Rhee, Kyu-Soon
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.336-340
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    • 1991
  • Correlations among instrumental. sensory parameters and overall preference of jelly texture were studied. Instrumental rheological characteristics of the jelly were measured with a rheometer, and sensory and overall score were measured by sensory evaluation. Instrumental maximum force was correlated to sensory hardness and shortness, and sensory springiness and stickiness were correlated to instrumental springiness and adhesiveness force respectively. Also the most significant instrumental parameters with respect to overall preference were cohesiveness and adhesiveness force with their values being 0.93 and 0.89 repectively. Multiple linear regression resulted in a following equation: overall score = 2.70 + 6.25(cohesiveness) - 0.095(adhesiveness force) with a correlation coefficient of 0.94.

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Separation of Antioxidant Compounds from Edible Marine Algae (식용 해조류에서 항산화 물질의 분리)

  • Park, Jae-Han;Kang, Kyoo-Chan;Baek, Sang-Bong;Lee, Yoon-Hyung;Rhee, Kyu-Soon
    • Korean Journal of Food Science and Technology
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    • v.23 no.3
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    • pp.256-261
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    • 1991
  • To isolate new antioxidants from twelve edible seaweeds, mixed methanol and chloroform extract of marine algae was fractionated into several subfractions and their antioxidant activities were measured by using AOM and 1, 1-diphenyl-2-picrylhydrazyl (DPPH). Especially the aqueous-methanol soluble fractions of brown and red algae showed a considerable antioxidant effect. Their antioxidant activities were stronger than synthetic antioxidants such as BHA, BHT, under the same concentration. Further fractionation of the aqueous-methanol soluble fractions using silica gel column chromatography yielded five subfractions. Among them methanol fraction exhibited high DPPH quenching activities. Also, it was confirmed to be benzene-derivative substances of two compounds by UV, HPLC, GC/MS analysis. Its each molecular weight was about 181, 238. These results suggested the existence of two effective natural antioxidant compounds in three edible marine algae.

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