• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.611-619
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• 2004

This study was conducted to investigate the job characteristics of foodcoordinator. 34.56% of subjects have the part of food as a speciality in college or University. 50.67% of subjects don't have any licence which is related with food. 30.67% of subjects have 1-3year or under career in the food part. Upon investigation the educational period by the period of career in food part, Subjects who had 5 year over career in the food part have 60.34month educational period. Upon investigation the speciality in college or University by the period of career in food part, 58.33% of 5 year over career in the food part respondents have food speciality in college or University. As the period of career in food was increased, the importance of cooking was increased.

• Journal of the Korean Society of Food Culture
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• v.28 no.3
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• pp.234-245
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• 2013

This study examined the cooking method in "Eumsikdimibang", "Gyuhapchongseo" and "Jusiksiui" over time. The Korean cook book, "Jusiksiui", published in the late 1800s, was mainly investigated. The results showed that"Jusiksiui" contained more than 99 foods. In particular, there were 49 side dishes, including five types of porridge three types of noodles, and four types of dumplings. Most food recipes in "Jusiksieu" are the same as those in "Gyuhapchongseo". Results of comparison between "Gyuhapchongseo" (1809) and "Jusiksiui" (late 1800's), Korea's significant archives of Korean recipes, showed that approximately 50 recipes out of 99 recipes were the same as those indicated by "Yeolgujatang" and "Seunggiactang" as hospitality foods and "Gochujang", "Jeupjang", and "Jeupjihi" as traditional paste foods. This indicates that recipes in "Gyuhapchongseo" were transcribed into those in "Jusiksiui". Thus, "Jusiksiui" is the archive that includes recipes that have been passed down from generation to generation in a traditional family and transcribed archive of "Gyuhapchongseo", which was widely read by midwives in the late 1800's.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.130-140
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• 2003

The studies were carried out to optimize a new starter for bread fermentation. Two strains of lactic acid bacteria and yeast were isolated from Kimchi. These strains showed good condition for quality bread fermented. The strains identified as Leuconostoc mesenteroides, Lactobacillus brevis, Saccharomyces fermentati and Saccharomyces cerevisiae. The mixed culture of four strains was due to the synergistic effect by interaction of these strains.

• The International Journal of Costume Culture
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• v.6 no.2
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• pp.105-116
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• 2003

The purposes of this study were to examine the fashion adopted by young women in the United States in the 1970s and to explore how the dynamic shifts toward feminist values influenced those fashion trends. Fifteen American women who were college students in the 1970s were interviewed for the study. Throughout the decade, casual and comfortable styles became more prevalent; for example, pants became widely accepted for formal occasions as well as informal occasions due to an overall emphasis on practicality. The feminist and civil rights movements along with more liberal attitudes toward religion were among the more dominant cultural values that influenced the respondents' choices in clothing styles. Feminist presentation was diverse extreme or eclectic - and constantly renegotiating itself. This study helped us better understand the dynamics involved between fashion and value changes as well as the influence of feminism on the 1970s fashion in the United States.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.339-347
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• 2016

With the interest on operational efficiency due to the rapid growth of food material distribution industry and food service industry, the study adopts DEA (Data Envelopment Analysis) model and examines to measure the technological, pure technical and scale efficiency those companies engaging in the food material distribution and food service business. As a result of analysis, the companies operating integrated business have relatively higher efficiency than those operating only food material distribution or food service companies while the result indicates that three efficiencies don't have significant difference depending on whether affiliated companies or not. In the results from the measuring by DEA.

• Journal of the Korean Society of Food Culture
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• v.19 no.5
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• pp.524-531
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• 2004

This study was conducted to identify the factors that correlated with food consumption frequency and perceptions of attributes for food selection. The purpose of this study was to improve menu's quality which is related to the food consumption frequency. Taste health and cost perceptions were chosen as the main factors of foods selection from the former related researches. There were differences in foods perception and consumption patterns according to gender. For both of female and male consumers, taste perceptions were highly correlated with consumption of most of foods. Finally, some recommendations which should be considered to correct or improve the quality of menu.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.18-29
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• 2008

This study is to investigate the cognition and usage of traditional wedding food in Seoul & Gyeonggi area. It provides the basic suggestions for developing the best wedding culture, upholding the great wedding tradition. People usually prepared traditional wedding food only because they had to do since they thought it was a formal way to do it at a wedding ceremony. However, there should be more important things to be considered. Firstly, to understand the real meaning of traditional wedding food, we need to inform its meaning by starting campaigns on wedding culture or making booklets of traditional wedding food. Secondly, to prepare the right selections of traditional food, we need to simplify traditional wedding food and consider the modern sense of the products. Thirdly, to improve traditional wedding food, we need to develop diverse menu. By doing it, we can efficiently reduce the cost of wedding food.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.12
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• pp.541-551
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• 2021

One of the most important aspects of any firm is to motivate its employees to go the extra mile. In order to do work properly, people must be motivated. The total effectiveness and efficiency of workers, as well as a company's performance, is directly related to the degree of motivation of those who work there. On the other hand, demotivated personnel do not put much effort and, when they get a better opportunity, leave their places of employment. For Survey, this study used online Google forms to collect data from September 2021 to October 2021. The target demographic for the research was those who worked for Lebanon's private businesses. The poll was conducted in English, the second language of Lebanon. Furthermore, 179 workers (N = 179) were utilized for this research. The research suggests that fun events and support for fun managers enable workers to connect informally and help people know each other better, creating an environment that promotes friendship building. Based on these connected reasons, fun activities and the support of managers for fun are considerably linked to turnover.

• The International Journal of Costume Culture
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• v.13 no.1
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• pp.9-11
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• 2010

East and West meet in Kenya as tourists to enjoy the climate, hospitality and tourist attractions. Handicraft traders target tourists from the East and the West to buy handicrafts. This research was carried out among textile handicraft traders in open air markets in Nairobi, Kenya to find out their product range, customer base and issues affecting their businesses. The study found that only 25% of the handicraft traders exported abroad. Most of the traders would like to and would benefit more from export trade; however they face challenges in doing so. Handicraft traders are constrained in exporting their products to the East and West because of insufficient information, inadequate capital and lack of contacts in the export location.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.50-62
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• 2018

The purpose of this study was to overview the meaning of customer loyalty to segment customers based on their loyalty and to analyze the difference of loyal customers' perception of relational benefits in the restaurant industries. A self-administered questionnaire was distributed to 500 adults with dining experience at restaurants. Participants were given a brief description of loyalty and were made to choose a specific restaurant they felt loyal to and one with no loyalty. Attitudinal and behavioral loyalty were used in cluster analysis resulting 4 cluster groups. Each group was named true, spurious, latent, and low loyalty. After the groups were separated, ANOVA was used to see if the score of perceived relational benefit showed difference. All four relational benefit including social, psychological, economic, and customization benefit showed significant difference(p<.001). True loyal customers perceived relational benefit as the highest while low loyal customers showed the lowest. For latent and spurious loyal customers, it was found that latent loyal customers showed higher perception than spurious customers.