• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.231-239
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• 2014

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low medium high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

• The Journal of the Convergence on Culture Technology
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• v.9 no.4
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• pp.437-443
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• 2023

We investigates MICE participants's evaluation on the application of smart tourism technology by comparing their importance and performance. Date were collected from MICE participants who had attended in hybrid MICE in recent five years, The three dimensions of smart tourism technology were event management, extension of contents, and community. We found that event management and community affected on overall satisfaction of MICE participants. The result of paired t-test revealed that there were significant differences in audience interaction, webinar, virtual showcase, communication by social hub, virtual marketplace, and matchmaking The importance-performance matrix also indicated that matchmaking, virtual marketplace, audience interaction, communication by social hub, and webinar were major weakness and should be improved in the future.

• SUVANNABHUMI
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• v.16 no.1
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• pp.39-80
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• 2024

Guided by the prism of cultural studies, this paper takes a look at the Manila Korea Town in Malate, Manila. The location, Manila Korea Town, figures as the paper's object of study by exploring, theorizing, and reflecting on its presence and location within the horizon of the signifying powers of Korea-Philippine relations in the contemporary period. With the subject position of this essay, the paper theorizes by responding to the following questions: How does the meaning-making of South Korea fare with other Koreatowns in the world from the scale of Koreatown in Manila? Subsequently, what happens to a place when a global cultural phenomenon evolves into a form of placemaking in a different nation and territory? As Koreatown finally grounds itself in the anarchic lifeworld of Manila, what does this historical development in our urban lives reveal about our contemporary times? Responding to this set of questions led this paper to foreground the idea of a modular imagined community within a four-part discussion. The body of the essay begins by theorizing on the concept that this paper proposes, modular imagined community, and such a concept work draws from the theories of nationalism by Benedict Anderson and Partha Chatterjee. Subsequently, the antinomy between Anderson and Chatterjee is pursued by looking at the history of such a place, and through this step, the paper unravels the character of the place of Manila Korea Town, which explains the conditions of possibility of such social and communitarian formation. Yet as the public is caught by the presence of such development especially at the heart of Manila, the paper expands the scale and viewpoint by shining light on the globality of South Korea in relation to the Philippines. Lastly, this paper closes with a discussion on the food culture facilitated by this recent development, which also pushes us to imagine its potential, especially in light of the critique raised against South Korea and the popular culture associated with this phenomenon.

• Journal of Korean Academy of Nursing
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• v.35 no.1
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• pp.37-46
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• 2005

Purpose: The purpose of this longitudinal study was to examine the relationship between postpartum care performance and postpartum health status. Sample: The study subjects were 82 mothers who delivered full-term infants at 3 hospitals at P city. Data were collected for their health status at the postpartum unit and the sample was followed up to 6 weeks postpartum to collect postpartum care performance and health status. Results: Mothers rated postpartum care performance as moderate to high and especially rated the maternal role attainment the highest. Mothers experienced 4 physical symptoms and moderate levels of fatigue. In addition, they experienced moderate levels of positive affect and low levels of negative affect at both times. Canonical correlation revealed that ostpartum care performance was related to postpartum health status with 2 significant canonical variables. The first variate indicated that mothers who performed hospitality, physical and emotional recovery, self-caring, and role attainment well showed higher positive affects, lower negative affects, fewer physical symptoms, and lower levels of fatigue. The second variate showed that the greater the performance of caring and physical and emotional recovery, the fewer physical symptoms and lower levels of fatigue. Conclusion: Although Korean traditional postpartum care performance was related to postpartum health status, the further study is needed to identify the causal relationship between them. Nurses need to integrate the perspective of westernized postpartum care and Korean traditional views of postpartum approach to maintain and promote women's health.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.271-290
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• 2000

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.102-117
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• 2005

It was maintained that successful establishment and accomplishment of outsourcing might be possible only when those eating-out companies re-establish their concept of management strategy, identify core competencies through value-chain analysis, make a through cost analysis, select cooperative companies via overall screening, expand the area of outsourcing, enhance partnership to improve service quality, harmonize bilateral organization culture, remove the ambiguity of contract terms, protect core competencies of the rest area, continue with evaluation and control, and spinoff or invest to a new specialized business. Then, it was suggested that highway rest area business construct the core competencies and introduce outsourcing from a future-oriented viewpoint so that they can concentrate the competencies to competitive area and expand outsourcing scope to professional area such as finance and accounting, general affairs, personnel affairs, logistics, marketing, and R&D. They need to make out the problem of productivity reduction resulted from many years working employee's old age, refine human resource, and maintain the standards of skill so that they can improve service quality of the rest area, streamline each organization currently having so a large manpower, reduce manpower, and improve the productivity.

• Journal of Fashion Business
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• v.13 no.5
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• pp.135-148
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• 2009

The purpose of this research is to examine changes in Japanese fashion design through analysis of the background and characteristics of 'Japanesque Modern'. With the advent of globalization and pressures to enhance international competitiveness, key players in both Japanese government and industry feel an urgent need to establish a distinctive brand for its products. 'Japanesque Modern' was launched in January 2006 as a nationwide campaign through the support of the Japanese Ministry of International Trade and Industry (MITI). 'Japanesque Modern' strives to be a national movement, enhancing Japan's brand image while promoting continuous industrial innovation. 'Japanesque Modern' unites Japanese culture, design, and aesthetics with advanced technology, bringing traditional concepts to enrich contemporary life styles. In order to exemplify the 'Japanesque Modern' ideal, existing market products and content that reflect the concept were selected for the 'Japanesque Modern Collection' by the Japanesque Modern Council. In making these selections, the Council emphasized criteria based on three Japanese spiritual values: Craftsmanship; Manner; and Hospitality. As a result, three designs concepts have emerged in the 'Japanesque Modern Collection': the 'convergent method'; the 'conversion method'; and the 'emphasis method'. This research will explore these design concepts and their relationship to 'Japanesque Modern'.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.127-147
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• 2003

This study has an aim to understand correctly and to interest in local food through making a survey of the university students related to food and cook living in Jeonju-si about the preferable local food and standard of selection, and through investigating and studying the university students' preference and identification of local food dividing the province into six ‘si’ and eight ‘gun’, and to utilize them as a basic materials of local food investigating the university students' consciousness on popularization. Researching the widely known food of the 23 kinds of 8 classes, the students entering in the 1st and the 2nd, 3rd and the 4th grade liked Jeonjubibimbap of rice meal, kongnamulgukbap of rice meal and soup, chueotang of soup, aguijjim of steamed dish of eojuk of gruel in order. From these results, there should be many chances to taste various foods at home as well as outside it to make the university students in Jeonbuk province have the educational chances, knowledges and chances about local foods, and habits to eat the food made in Jeonbuk province. And all of us should work hard to put in an advertise local foods positively, to develop the foods harmonizing the young person's appetites, and to succeed our food culture with processed foods.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.67-78
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• 2008

This study is focused on developing traditional folk products by utilizing the representative crops and indigenous products of Wanju area on the basis of surveys on the visitors to the native local restaurants. The study examined 110 visitors of thirty native local foods restaurants in Wanju area from December 5, 2007 to January 5, 2008. The result of this study is as follows. First, the restaurant visitors presented different opinions about the competitiveness of Wanju foods and gender-wise differences in their food competitiveness, food information and food choice. This can be translated as men and women had different preferences in how much they spend for eating out and choosing foods. Second, their different age, incomes and jobs also indicated their different preferences. Third, they point out broth, cooked rice, and dessert as the native local menu that must be developed in Wanju area. Among the local menu to be developed were Wanju style mushroom rice, chicken stew, oriental herb duck soup and fruit dessert. The effort to exploit the native local menu of Wanju should contribute to activating the sales of restaurants and further to the economic development of the region.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.187-198
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• 2007

Some problems are presented that Korean restaurants in jeonju area don't keep ancient fame, taste and tradition. Therefore, this thesis intends to positively analyse the evaluation of Korean restaurants' menu quality to activate Han brand, centering on Jeonju area. The findings of the study are as follows: First, this thesis named the items of analysis menu quality factor, menu quality evaluation factor, Han brand activating factor. Second, it analysed confirmative factor of menu quality evaluation and found that conformity was $x^2=67.143$, df=14, GFI=0.968, AGFI=0.917, RMR=0.056, NFI=0.902, CFI=0.962. It means that the measure of item variables was selected appropriately. Third, it constructed a menu quality evaluation model of Korean restaurants in Jeonju area and verified hypotheses, such as menu quality factors and their influences on menu quality evaluation, menu quality evaluation factors and their influences on activating of Han brand, and menu quality factors and their influences on activating Han brand. It verified the relations, and, as a result, found them to be positive(+) and selected all of the hypotheses.