• Fashion, Industry and Education
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• v.16 no.2
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• pp.1-16
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• 2018

This study explored men's choice of fashion as a college major and, subsequently, a non-traditional career path. Such investigation is important to gain a better understanding of the motives and processes of selecting a non-traditional college major and subsequent career path. This research consulted several theoretical frameworks to guide the development of research questions and help interpret the findings of the study. Specifically, our study builds upon Holland's trait theory (1982), Gottfredson's (1981) circumscription theory, Farmer's (1985) model of career motivation, and Simpson's (2005) typology of men's non-traditional career entry. A qualitative method was used to explore men's experiences of selecting fashion as an academic major in college and deciding to pursue a career in the traditionally female-dominated field. Following the analysis of 22 individual interviews with male upperclassmen majoring in fashion, three topical areas emerged and we proposed a model of male students' path to a non-traditional college major. The model explains male students' dynamics of entering a non-traditional college major, the role of personal and social factors in the decision process as well as the role of future career orientation when choosing to study fashion as an academic major.

• East Asian Journal of Business Economics (EAJBE)
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• v.10 no.2
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• pp.115-125
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• 2022

Purpose - The quality of the hotel depends on the Oriental arts established. Customers tend to believe that high prices reflect the offered services. This research expounds on the effects of Oriental interior designs in the hospitality industry in enhancing hotel profitability, opportunities for development, and the growth of urban hotels. Research design, Data, and methodology - This study conducted the comprehensive literature analysis to obtain suitable contents about the effect of Oriental Art for Urban Hotel Business Plan. the literature analysis method systematically assesses the value of qualitative data. Resources are organized into groups using a coding frame. Result - The adoption of the Oriental arts in the interior designs in the hotel industry will lead to customer attraction, improved competitive advantage, customer loyalty, and the preservation of the societal values of culture. Therefore, the marketing practitioners should adopt oriental arts as an integral aspect of interior designs to enhance customer satisfaction Conclusion - Marketing practitioners also use the oriental arts to enhance customers' willingness to pay. This is because oriental arts serve as the cues that enable the consumers to feel that the hotel's products are of quality. When oriental arts are used in interior hotel designs, the customer's willingness to pay increases. Thus the firm's relationships with customers are boosted.

• Asia pacific journal of information systems
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• v.29 no.3
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• pp.448-467
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• 2019

In a new age of smart tourism, free independent travelers (FITs) choose their travel routes in a more diversified and less predictable way with the aid of smart services. This paper focuses on the movements of Chinese outbound FITs in the U.S. in the year of 2018. 110 places to visit (destinations) extracted from 122 travel routes recommendations on Qyer.com, a major online travel community in China, are analyzed with social network analysis (SNA). Based on the results of SNA, employing degree centrality, eigenvector centrality, betweenness centrality, network visualization, and cluster diagram methods, some preferred cities and natural attractions outside city centers (i.e., New York City (NYC), Los Angeles, San Francisco, Washington D.C., and Niagara Falls) are identified. Moreover, it is found that NYC in the East and Los Angeles in the West play a major role in the movements of Chinese FITs. This study contributes to the body of knowledge on tourist destination movements and provides valuable implications for smart service development in the tourism and hospitality industry.

• Culinary science and hospitality research
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• v.9 no.4
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• pp.113-122
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• 2003

This study was conducted to examine the antagonism of useful microbes against soybean sprout rotting pathogens and their effect on the growth of soybean sprouts. The antagonism against soybean sprout rotting pathogens and the effect on the growth of soybean sprouts were examined by using P. areofacience 14H-3, P. fluorescens R1-12 and B. cereus Yell, bacteria were shown to inhibit mycellial growth of Rhizotonia solani strongly. The results of this study are summarized as follows. P. areofacience 14H-3 and B. cereus Yell were highly antagonistic against Rizoctonia solani, while they were especially highly antagonistic against bacterial diseases. The effect of inhibiting the proliferation of soybean sprout rotting pathogens was also examined by adding the culture solution for antagonistic bacteria to the PDA. Both P. areofacience 14H-3 and P. fluorescens Rl-12 showed the inhibition rate of 78.8%, while B. cereus Yell did 52.9%. The fresh weight and length of soybean sprouts were measured after raising them with added antagonistic microbes and culture medium. Soybean sprouts treated with B. cereus Yell showed increased higher, compared with those not treated with it. Soybean sprouts were also raised in the culture solution with antagonistic bacteria to examine the growth of soybean sprouts. Soybean sprouts treated with the culture solution of 200 times showed better growth than those not treated with it. Analyze proximate composition in soybean sprout showed that moisture, ash, total sugar did not appear difference, but in case of crude protein B. cereus Yell(8.9%) increased about 2 times than control(3.6%), but occasion of crude fat and crude fiber were P. areofacience 14H-3, P. fluorescens Rl-12 increased about each 2 times than control. In occasion of vitamin, bacterial antagonist(9.4∼10.8mg%) was more higher than control(9.9mg%).

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.39 no.3
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• pp.1-14
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• 2021

This study attempted to examine the loving pigeon culture practiced in traditional gardens and to illuminate the aspect of pigeons as a landscape animal material. In order to understand the culture of enjoying old garden through pigeons, the contents were analyzed for the translated version of the old literatures and paintings. Pigeons have been used as Jeonseo-gu(傳書鳩) and also for medicinal purposes and food. Pigeons have various symbolic meanings such as abundance, hospitality, and longevity. From the Goryeo Dynasty to the early Joseon Dynasty, pigeons were raised in the palace and private garden. In the late Joseon Dynasty, temporary trend of ornamental pigeon culture occurred. Pigeons were synesthesia materials that enriched the forest. Various beautiful pigeons created a variable landscape of the primeval forest as a moving landscape material. The bell sounds that appear differently depending on the pigeon's movement led to a rich auditory experience of the landscape. The pigeon house was an ornamental element that enriched the old garden along with the pigeon. The owners of garden were involved in gardening through the act of buying a pigeon house and placing it in the garden or making a pigeon house themselves. In addition, the writers planted plum trees, peach trees, apricot trees, and hawthorn trees as a symbol of spring and a source of food for pigeons, and expressed them in poems and paintings. This study has a limitation in that the translation of the old text was used as an analysis data. The follow-up studies on specific cases of raising pigeons in the old garden, in modern and contemporary landscape spaces are urged.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.136-154
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• 2010

This study aims to suggest theoretical models to examine the composition factors of recognition, image, attitude toward Korean food and its globalization and investigate their relationships, which was analyzed based on the results of a survey. To achieve this research purpose, frequency analysis, exploratory factor analysis and the analysis of Cronbach a values were performed using the SPSS 13.0 program, and multiple regression analysis and simple regression analysis were also performed to analyze their relationships. The results of this study are as follows. First, the recognition of Korean food influenced its image and attitude toward it. Second, image of Korean food had an effect on attitude toward it. Third, both image and attitude regarding Korean food influenced globalization of Korean food. Accordingly, what this study can contribute to in the development of Korean food culture are as follows. First, this study will contribute to making a good image of Korean food and its globalization by changing people's recognition, image, and attitude toward Korean food and making them interested in Korean food suitable for globalization. Second, this study will help to make detailed marketing strategies to globalize Korean products and culture through Korean food. Third, this study will be helpful for improving the image of Korean food and creating economic benefits by attracting Korean food tourism. Moreover, it will help to give Korean people hope and pride of their lives. Fourth, this study will help to promote activation of Korean food tourist resources by connecting Korean food recognized to be LOHAS and well-being foods with Korean cultural tourist resorts. Fifth, this study will make people have right recognition and attitude by developing nature-friendly and healthy Korean food culture. Sixth, this study will be a detonator for more active studies by encouraging researchers to be concerned about and participate in globalization and commercialization of Korean food continually.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1182-1192
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• 2014

The object of this study was to employ effective marketing methods using SNS by determining how food-related SNS usage characteristics have influence on dine-out motivation and restaurant satisfaction and how this affects people's quality of lie. Survey respondents were men and women who have had used some kinds of food-related SNS. The survey included general characteristics of respondents, food-related SNS usage characteristics, dine-out motivation, restaurant satisfaction, and food-related quality of life. Food-related SNS usage characteristics were divided into convenience, effective time-spending, and informative; Dine-out motivation was sorted into entertainment motivation and social motivation by factor analysis. Analysis of the connections between the variables by AMOS showed that among food-related SNS usage characteristics, convenience did not have a significant influence on either entertainment or social motivation. Informative had a positive effect on entertainment motivation (p<0.05), but not on social motivation. On the other hand, effective time-spending through food-related SNS had an impact on both entertainment (p<0.001) and social (p<0.05) motivation. Moreover, the effect of dine-out motivation on restaurant satisfaction showed that entertainment motivation (p<0.05) and social motivation (p<0.01) both have significant influences on restaurant satisfaction. Also, restaurant satisfaction turned out to affect quality of life (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; (p<0.05). As a result of this study, the usage of food-related SNS did not directly influence customers' restaurant satisfaction and quality of life; however, it had an impact on dine-out motivation and gain pleasure of dining out and help improve the quality of life in the long run; thus, it is believed that marketing strategies thorough SNS by restaurant industry are required.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1096-1106
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• 2014

This study was conducted to figure the usage status and satisfaction of food-related smartphone applications by generic characteristics and food purchase attributes of Seoul area workers. The results show that health vitality-oriented group, married compared to single, those with higher eating-out expenses possess more food-related applications (p<0.05). The primary reason for the usage of food-related applications was the need for food-related information (53.7%). The highest application subjects in use were restaurant-related information and recipe information. The real-life aid food-related applications utilized most were also restaurant information (60.7%) and recipe information (28.3%). Health vitality-oriented respondents especially turned out to use nutrition information and food functionality information often (p<0.01), and recipes or calories & diet information usage frequency was higher in women than in men (p<0.001). Restaurant-related information were more frequently used by singles, highly educated, and those with high income and eating-out expenses (p<0.05). Satisfaction of food-related applications was normal (3.06), showing that the satisfactory level is not yet high. Satisfaction regarding purchase attributes showed that the health vitality-oriented group (3.19) was more satisfied compared to other groups (p<0.05), and women (3.16) were more satisfied that men (2.89) were (p<0.05). Inconveniences of food-related applications were highest in usage fee (3.29), simplicity of information (3.28), lack of reliability of information and need for update (3.10). The results of this study implies that various subdivisions of food-related applications users should be implemented; at the same time, food-related applications covering diverse subjects that regard each group's characteristics should be developed in order to utilize food-related knowledge and information as a marketing tool in the food industry; this can efficiently be done by paying attention to the quality of information and updates within applications.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.218-236
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• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.470-477
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• 2015

The purpose of this study was to perform a functional component analysis to optimize the recipes for Korean beef main bone area. To optimize the recipes for beef leg bone broth, beef feet broth and tail broth, the quality and physiochemical properties of the dishes were comparatived and investigated. Crude protein, crude fat and moisture showed significant differences among the beef leg bone broth, Beef feet broth and tail broth (p<0.001). All free amino acids showed significant differences, with the exception of cystine and tryptophan (p<0.05). All minerals showed significant differences (p<0.01). Na content was highest in the beef leg bone broth (211.77 mg/kg), followed by beef feet broth (254.40 mg/kg), and tail broth (134.93 mg/kg). Collagen was significantly different each dish (p<0.001), but chondroitin sulfate was not. And all nucleic acids showed significant differences.