• 한국식품조리과학회지
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• 제25권2호
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• pp.227-233
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• 2009

The objective of this study was to evaluate the quality characteristics of Sangwang Mushroom powder at different levels (0 %, 5 %, 10 %, 15 %, 20 %). roximate moisture composition of the powder was 9.22 %. As powder level increased, the moisture content of the Dasik increased the L, a, and b values of the Dasik significantly increased. According to the mechanical evaluation results, hardness and gumminess decreased as the level of Sangwang ushroom powder increased while springness, cohesiveness and chewiness were not significantly different among the groups. In the sensory evaluations, the 10 % Sangwang Mushroom Dasik prepared with 90 g of heat flour, 10 g of Sangwang ushroom powder, and 80 g of honey showed the highest preference scores and was therefore chosen as the optimal product.

• Asia pacific journal of information systems
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• 제31권2호
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• pp.220-235
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• 2021

Technology has been changing the travel experience of visitors. Particularly, augmented reality (AR) is one of the emerging technologies, which widely used in cultural heritage tourism sites. This study is based on a new technology acceptance model and future modified this model to examine the relationship between product beliefs, consumer satisfaction with AR, and destination loyalty in cultural heritage sites. Moreover, this paper examined the role of technology readiness (TR) forming travellers' loyalty of destination with a kind of travel technology--AR. The results show that perceived usefulness and perceived ease of use have significant effects on the satisfaction of AR towards the travellers' loyalty of destination. TR is found to have moderating effects on this model.

• 농촌지도와개발
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• 제30권1호
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• pp.43-52
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• 2023

This study aims to examine the effects of GDP as a proxy variable of income, consumer price index as a proxy variable of price, and foot-and-mouth disease and avian influenza as derby variables on rural tourism demand. The independent variables in this research were gross domestic product(GDP), consumer price index(CPI), and dummy variable(DM) such as food & mouth disease & highly pathogenic avian influenza. Results showed that GDP affected tourism demand positively whereas DM influenced negatively. The study suggested that it was important for policy-mconsider GDP and DM when making decision on strategic tourism management. In conclusion, first, gross domestic product was found to have a statistically significant effect on rural tourism demand. Second, avian influenza was found to have a statistically negative effect on rural tourism demand. The results of this study can be used to establish a reasonable rural tourism policy in the future economic dimension.

• 한국식품영양학회지
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• 제33권3호
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• pp.331-338
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• 2020

The purpose of this study was to examine the effect of noni (Morinda citrifolia) powder on the physicochemical properties and antioxidant activities of ground pork meat. Four samples of ground pork meat were prepared as follow: CON without noni powder, NP0.5 with 0.5% noni powder, NP1.0 with 1.0% noni powder, and NP1.5 with 1.5% noni powder. The moisture content of CON was the highest (p<0.05). The ash, fiber, fat retention, hardness, cohesiveness, gumminess, chewiness, lightness, and yellowness increased with the addition of the noni powder (p<0.05). The protein, fat, water holding capacity, cooking yield, moisture retention, springiness,and redness of the cooked meat were not significantly different among the samples. The pH of CON was the highest among the samples (p<0.05). The TBARS of CON, NP0.5, NP1.0, and NP1.5 were 0.48, 0.41, 0.36 and 0.34 mg/kg, respectively, and the NP1.5 was the lowest (p<0.05). The DPPH radical scavenging activity of CON, NP0.5, NP1.0, and NP1.5 were 10.4%, 20.8%, 34.6% and 45.3%, respectively, and the NP1.5 was the highest (p<0.05). Consequently, these results support the possible use of noni powder for meat product industry, as addition of noni powder enhances the antioxidant activities of ground pork meat.

• 한국프랜차이즈경영연구
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• 제10권1호
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• pp.33-42
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• 2019

Purpose - Since the number of cafés operated by using cultural marketing in Jeju Special Self-Governing Province is increasing, this study emphasizes the necessity of cultural marketing, which is a different strategy of specialty coffee shops, focusing on Jeju Island. The purpose of this study is to investigate the effect of positive effects of service quality and brand image on customer satisfaction through cultural marketing. Research design, data, and methodology - It emphasizes the necessity of cultural marketing of specialty coffee shops, and how the positive effects of service quality and brand image brought through cultural promotion, culture support, cultural support, cultural enterprise influence customer satisfaction. The results of this study are as follows. In order to verify the research hypothesis of this study, Jeju residents who have experience using cultural marketing conducted in coffee shops in Jeju Island are targeted. The cafe in Jeju area, which runs from April 4 to April 14, 2018. A total of 110 copies of the questionnaire were distributed, and the final 100 copies were used as final empirical analysis data. Result - The results of the study are as follows. First, promotion and culture business activities have positive influence on brand image. Second, production and cultural business activities had positive effects. Third, brand image has a positive effect on customer satisfaction. Fourth, service quality has a positive effect on customer satisfaction. Conclusions - The implications of this study are following as: First, if you want to grow into a cultural enterprise in the province by enhancing your brand image, you need to prioritize cultural direction and business direction for cultural companies among sub-factors of cultural marketing. Second, it is necessary to improve the customer satisfaction through the improvement of the brand image considering the composition of the stores in the city, the facilities and the atmosphere, and the consumer tendency such as product and customer age.

• 한국조리학회지
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• 제3권
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• pp.181-202
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• 1997

It is a Heavy Factor of the Labor, Food and Beverage Raw Materials Cost for the Food Service Industry Management of a Hotel Restaurant Operation. Especially, Food & Beverage Raw Materials are the Primary Factor of Determine the Product of Food & Beverage Quality for Sale in the Restaurant and that are Accompany with Cost. Therefore, This paper included that Analyze and Research of Purchasing Pattern, Propose to a New Concept of the Food & Beverage Purchasing Management for a Action about Purchasing Management Effectively.

• 한국조리학회지
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• 제24권3호
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• pp.204-214
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• 2018

The study set up research models and hypotheses to examine the influence of HMR selection attributes on satisfaction and repurchase intention by distribution channels(convenience store/large market), verify the research hypothesis through empirical analysis, respectively. The purpose of this study is to investigate the convenience sampling method of HMR purchase from convenience store and large market in Seoul and Gyeonggi area. The survey was conducted from January 8, 2018 to January 26, 2018, and 300 questionnaires were distributed and 289 of them were used as an effective data. For the empirical analysis, SPSS 20.0 was used. The results of the analysis are as follows. First, product quality only has a significant effect on satisfaction among HMR selection attributes at convenience store, and product safety and convenience have no significant effect on satisfaction. Second, only the convenience of HMR selection attributes in the large market has a significant effect on satisfaction, and product safety and product quality have no significant effect on satisfaction. Third, HMR satisfaction in convenience stores and large markets has a significant effect on repurchase intention. The purpose of this study is to investigate the relationships among HMR selection attributes, satisfaction, and repurchase intention, which are important in the existing HMR research, by each distribution channel(convenience store/large market). It is meaningful to help them establish an effective sales strategy for each segment.

• 한국프랜차이즈경영연구
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• 제15권3호
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• pp.45-55
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• 2024

Purpose: This study examines the impact of dessert cafe quality factors-interaction, environmental, outcome, and product quality-on hedonic and utilitarian values, satisfaction, and loyalty. It explores how these elements influence consumer behavior in the context of dessert cafe experiences. Research design, data and methodology: Data were collected from 563 consumers who visited dessert cafés within the last three months. The analysis was conducted using SPSS 28.0 and SmartPLS 4.0 to test the relationships among the café quality factors, consumption values, satisfaction, and loyalty. Result: Interaction, environmental, outcome, and product quality positively influenced hedonic value. Interaction and outcome quality impacted utilitarian value, while environmental and product quality did not. Satisfaction was positively affected by environmental and product quality but not by interaction or outcome quality. Satisfaction influenced loyalty, while neither hedonic nor utilitarian value significantly impacted loyalty. Conclusions: The study highlights the importance of understanding how different quality dimensions in dessert cafés affect consumer satisfaction and loyalty. The findings provide valuable insights for enhancing customer experiences and formulating effective marketing strategies in the dessert cafe industry.

• 지능정보연구
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• 제12권2호
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• pp.49-65
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• 2006

본 논문에서는 유비쿼터스 환경에서 유동 소비자에 대한 서비스 이용의 유동성을 보장할 수 있는 지능형 여행정보서비스를 제안하고자 한다. 본 시스템은 유비쿼터스 환경에서 여행자가 필요로 하는 다양한 정보 획득을 돕기 위해 단일상품 묶음을 통한 복합상품 구성과 시맨틱 웹 서비스에 기반한 정보의 구조적 표현을 목적으로 설계되었다. 여행정보시스템에 연관된 상품들은 호텔, 항공사. 자동차대여, 여행지 정보, 음식점 및 Business Trip 등으로 여행자의 요구 및 상황의 변화에 맞게 연관상품의 복합상품구성을 위한 지능형 여행 최적 정보시스템의 연구가 요구된다. 이를 위해 털 연구에서는 여행서비스 지원을 위해, 첫째 여행자의 요구에 따른 단일상품의 복합상품화를 위한 방법론(Product bundling and modification)을 제안하였다. 둘째, 복합상품을 구성하기 위해 개별 정보시스템에 이질적인 형태로 저장되어있는 단일상품에 대한 정보를 공유하기 위해 시맨틱 웹 기반 정보의 구조적 표현에 관하여 제안한다. 이에 본 논문에서는 OWL 기반의 온톨로지를 구축하였다. 따라서 온톨로지 기반의 여행정보시스템은 향후 시맨틱 웹서비스 기반의 지능형 여행정보시스템 구축을 위한 초석으로 활용될 것이다.

• 한국관광식음료학회지:관광식음료경영연구
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• 제14권2호
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• pp.17-22
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• 2003

Although researchers have, during the past decade, become increasingly interested in customer satisfaction customer reaction, and service quality issues, very little of research has devoted to the family restaurant. Family restaurant industry is among the fastest growing sectors of the tourism market. This paper discusses the importance of the family restaurant product and service quality, and presents the relationship among service quality, customer satisfaction, and customer reaction. The literature supports the value of family restaurant's service quality and relation between service quality and customer reaction. Exploratory study examined customer's satisfaction with service quality components and customer's reaction with satisfaction. The survey was conducted in four phases; service quality, customer reaction(satisfaction, repurchase intention, and word of mouth), restaurant information, general profile of customer. The results of the study show that service quality(product's quality, physical character) provided family restaurant customer with the overall satisfaction, and service quality affected on customer reaction(repurchase intention, positive word of mouth). Also overall satisfaction affected on repurchase intention and positive word of mouth.