• Culinary science and hospitality research
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• v.13 no.3
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• pp.207-219
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• 2007

The purpose of this study is finding the right direction to make the best career development systems for the employees in hotel industry in Korea. The condition of the best career development system is satisfaction from companies and employees each other. However, making that condition is not easy for every industry as well as for hotel industry over the world. In this respect, we can find the three directions of career development for applying the systems to the employees like strategy direction oriented, development direction oriented and employee satisfaction oriented. Among those directions, we have to find the best direction for individual satisfaction and organizational company satisfaction. This study will help to make and execute the plan for career development in real hotel industry fields, especially for the policy of human resources management. In this study, we can see the importance of employees' satisfaction for managing a hotel. The increasing productivity of the hotel eventually will be made from career development through employee satisfaction.

• Fashion, Industry and Education
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• v.14 no.1
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• pp.31-39
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• 2016

With the emergence of online communities, the role of online communities in establishing brand equity has been greatly emphasized. In order to enhance our understanding of commitment in online brand communities, the present study attempts to investigate how three dimensions of community commitment (continuance, affective, and normative commitment) influence each component of brand equity (brand awareness, brand association, perceived quality, and brand loyalty) in the context of company-initiated online brand community. An online survey was conducted with a sample of online brand community members. The results found differential impacts of three types of community commitment on brand equity components, emphasizing the role of continuance and affective commitment. Continuance community commitment positively influenced brand awareness and brand association. Affective community commitment positively affected perceived quality, while among the three, only continuance and affective community commitment influenced the enhancement of brand loyalty. The results suggest that brand marketers need to focus on continuance and affective commitment factors in their online communities to effectively enhance brand equity possessed by consumers. Theoretical and managerial implications are provided.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.121-137
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• 2005

Today's rapid industrialization and population concentration in cities lead to a vast economic growth, and consequently, people's increased desire of spending demands abundant and diverse food. As a result in Korea, annual food waste is 4.1 million tons (24.6% of household waste) and daily food waste amount to 11,397 tons which is equivalent to 1,400 loads of 8-ton truck. It is best to recycle toed waste as manure, forage, and fuel than reclamation but separate collection of food waste is very difficult by reason of water content. So only a little portion of food waste from large-scaled restaurants and cafeterias that handle food waste relatively well. requirement for recycling food wastes into forage and manure needless to say, reduction activity is best way. Therefore, large-scaled restaurants and cafeterias need to seek plans to minimize food resource waste thus reducing the cost and waste processing cost by implementing appropriate reduction program.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.237-243
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• 2016

Many researchers revealed that collagen contribute to maintaining the skin’s elasticity and inhibit wrinkling of skin. Korean native cattle (Hanwoo) bone (leg bone, foot and tail) infusion contains the various inorganic materials, collagen and chondroitin sulfate. All of this, a large quantity of collagen is included in Hanwoo infusion. Therefore, this study emphasized on the effects of collagen in the Hanwoo bone infusion. For the first time, Hanwoo bone infusions were directly added to the media of Human Dermal Fibroblast (NHDF-c) to test anti-aging effects. First, it was identified that growth rate of skin fibroblast was increased. Furthermore, the Hanwoo bone infusion increased a 50% of fibroblast collagen synthesis. Also, suppression of skin fibroblast aging was confirmed by treatment Hanwoo bone infusion. In conclusion, this study demonstrates the effects of infusion made from Hanwoo leg bone, foot and tail on anti-aging, wrinkle inhibiting and skin fibroblast elasticity maintaining. Therefore, this study identified that traditional infusion has effects that are good for skin elasticity.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.64-81
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• 2004

Recently, the demand for utensils related to wine business has been growing from the wine consumers in Korea in order to enjoy flavor of wine more profoundly. This study propose a theory about the five senses that had been issued frequently in wine world attracting an attention of ever-changing food culture. In addition, it is to help sommeliers and devotes to learn the knowledge about the wine. To fully appreciate the different grape varieties and the subtle characteristics of wines, it is essential to have a glass with shape if fine-tuned for the purpose. The shape is responsible for the quality and intensity of the bouquet and the flow of the wine. This study has been performed with Riedel glass that has been appreciated as one of the finest wineglass in the world to investigate the effect of glass to the wine tasting. This study should be followed by further study with other tasting glass such as INAO and Le Taster glass to be generalized. The study is also needed about not only wineglass but wine accessories such as cork-screw, decanting and wine cooler.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.181-190
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• 2008

The purpose of this study is to make profits and enhance national competitiveness through the globalization of Korean food. For this purpose, this study analyzed the certificate of qualification for Korean cooking technicians in the field of technical cooking. The results of presenting the perception, motivation for acquisition, and improvement measures of the Korean cooking certificate are as follows. First, as for the perception, if Korean cooking technicians acquire the certificate, they are acknowledged to acquire the qualifications and basic technology as licensed cooks in Korean food; however, they cannot practically execute cooking affairs. They cannot receive additional marks in time of employment. Getting the special education in cooking schools is helpful to acquiring the certificate. Second, the motivation for acquisition results from its advantage over other types of business, and a hope for running Korean food restaurants. Third, the improvement measures cover changing examination contents to be utilized in practical affairs, improving cooking methods, fair evaluation, and considering excessive technicians not to depreciate the value of the certificate.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.151-163
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• 2007

The purpose of this study is to find out the influence of wage satisfaction and personnel management policy on hotel employees 'organizational commitment and job satisfaction in Korean hotels. In the standpoint of management, almost all hotels seek to meet their employees' satisfaction whether they try to or not. The survey was performed on hotel employees in Seoul and 231 sheets are returned out of 300 sheets. This study use SPSS for WIN 12.0 and AMOS 4.0 to analyze the hypotheses. There are several prerequisites for employees' job satisfaction according to researches and theories. The main factors for employees' job satis-faction are drawn by the prior researches on wage satisfaction and personnel management policy. Then job satisfaction and organizational commitment are extracted to study how the two factors are affected. As a result, the satisfaction with wages affects job satisfaction not significantly. Followed by the results, the effects of the organizational commitment on the job satisfaction and the job satisfaction on personnel management policy were shown significantly. Based on the results, this study will give a suggestion that to get the organizational commitment from employees through job satisfaction, hotels should apply fair personnel management policy to their employees.

• Fashion, Industry and Education
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• v.15 no.2
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• pp.1-10
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• 2017

The purposes of this study were to explore (1) how fit reviews differ among height groups and (2) how overall numerical ratings differ depending on height groups and ifferent types of fit reviews. Content analysis was used to analyze systematically sampled online consumer reviews (OCRs) of formalwear dresses rented online. In part 1, 201 OCRs were analyzed to develop the coding scheme, which included three aspects of fit (physical, aesthetic, and functional), valence (negative, neutral, positive), and overall numerical rating. In part 2, 600 OCRs were coded and statistically analyzed. Differences in frequency were not found among height groups for any types of mentions (negative, neutral, and positive) in terms of the three aspects of fit in the OCRs. Differences in overall mean ratings were not found among height groups. Interestingly, valence of each aspect of fit reviews affected mean numeric ratings. This study is new in examining relationships among textual information (i.e., fit reviews), numerical information (i.e., numerical rating), and reviewer's characteristic (i.e., height). The results of this study offered practical implications for etailers and marketers that they should pay attention to the three aspects of fit reviews and monitor garments with negative fit evaluations for lower ratings. They may attempt to increase ratings by providing customers recommendations to get a better fit.

• Journal of the Korean Dietetic Association
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• v.25 no.3
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• pp.188-198
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• 2019

This study examined the subjective health recognition, motivation, selection property, consumption realties, and generalities of elderly people eating out. The ratio of women eating out in those over 60 years of ages was high and people in that age group ate out most actively. The score of convenience-oriented, gourmet-oriented, and dignity-oriented of the selection property for eating out increased with increasing frequency and expenditure for eating out. With increasing age, a negative (-) relationship with a decrease in the safety-oriented score of the selection property for eating out was predicted. As the number of days eating out increased, a positive (+) relationship with an increase in the safety-oriented score of the selection property for eating out was observed. As the scores of physical and social health perception increased, a positive (+) relationship with an increase in the gourmet oriented score was observed. Based on the results, various research on the relationship between the health recognition and eating out behavior of those over 60 years of age are required.