• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.597-606
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• 2009

The purpose of this study was to investigate perceptions and globalization of Korean food among university students with food related majors. Self-administer questionnaires were completed by 386 students, and data was analyzed using descriptive statistics, t-test, ANOVA and regression analysis. The students in food-related majors had positive perceptions of Korean food. They had perceptions of Korean foods as 'fermented foods', 'seasonal foods', and 'medical foods' and have 'various spices'. Most students agreed that Korean foods need to be 'creatively transformed' and 'localized' in order to globalize successfully. Localization, fusion and creative transformation of Korean food are more important than simple adherence to traditional Korean food. There were statistically significant differences in perception between students in different majors. Students majoring in traditional Korean cuisine showed a more positive perception and attitude toward globalization of Korean food.

• Journal of Labour Economics
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• v.26 no.2
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• pp.1-30
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• 2003

The recent experience about self-employment shows three main trends: first, its share out of the total workers has steadily increased, recording 37.6% in 2001, implying its prevalence and importance; second, its share out of male workers has caught up female workers', implying its importance to males as well as females; and finally, during the recent Economic Crisis when there was mass layoff and large scale bankruptcy, its share rapidly increased, reflecting its role of a buffer to economic fluctuation. However, there have been few studies on self-employment, mainly focusing on what makes someone choose it as an alternative to being employed. This study analyzes the determinants of the duration to terminate self-employment, by applying the proportional hazard model to the Korea Labor and Income Panel Survey(KLIPS) by the Korea Labor Institute. The KLIPS started the first wave in 1998 with the 5,000 household sample (and about 12,000 individual sample of household members aged 15 and more). In this study, the first four waves are used for analysis. The average duration of 5,357 spells of self-employment is 130 months. It shows slight difference between males(124 months) and females(138 months) while it widely ranges over industries (296 months for agriculture industry while 50 months for restaurant and hotel industry). Estimates of the proportional hazard model of the self-employment duration show that females are more likely to terminate self-employment while it is not statistically significant. The effect of age at starting self-employment on the hazard shows the inverse V-shape, which implies that, until a certain age(47 years), the hazard become higher as aging while, since then, it become lower as aging. The level of education has a positive effect on the hazard, implying that more education is related to the higher probability to be employed. The measures of economic performances, annual sales and earnings, are positively related to continuing self-employment while hardship at the start of self-employment measured by several ways has a negative effect. Training before opening business has a positive effect on keeping on self-employment and its effects are different over its providers, significantly positive for public providers while insignificant for private providers. More and further research on self-employment is urgent in the rapidly ageing society. To help workers to be self-employed, more public assistance is necessary for education, training, financing, marketing, management, and human resource management in order to make the olders consider self-employment as a good alternative rather than an inevitable one.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.2
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• pp.678-689
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• 2016

This study examined the effect of the internal marketing policies of financial institutions on the job satisfaction and customer orientation of employees. Many studies have examined internal marketing policies. On the other hand, these studies focused the employees in the service industries (e.g. travel agencies, airlines and hotel, etc.) With the drastic change in financial institutions in recent years, financial institutions are conscious of the importance of customer service and have increased their efforts to manage and train their employees (e.g. expansion of empowerment, education and training, management support, and compensation system). The authors conducted an empirical analysis based on the assumption that these internal policies are effective in increasing the job satisfaction of employees and further influence the customer orientation. The results showed that 'empowerment, management support and compensation system' of internal marketing policies have meaningful effects on job satisfaction, whereas the education and training does not. In addition, job satisfaction has a meaningful effect on the customer orientation and on a mediating effect between internal marketing policies and customer orientation. These results indicate that the internal marketing policies of financial institutions can help improve job satisfaction and customer orientation.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.155-167
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• 2015

This study aims to examine the knowledge level of culinary staff members regarding the restaurant country- oforigin labeling system by developing a scale to investigate and evaluate such knowledge levels. The empirical study targeted culinary staff members with over 7 years of experience in 10 luxury hotels in Seoul who were approached through the convenience sampling method, which was conducted for 14 days from November 14th to 27th, 2014. A total of 192 self-administered questionnaires were collected, of which 186 questionnaires(93%) were used for the final analysis. For investigation and analysis, a frequency analysis was carried out to look into population statistics and the level of knowledge using the SPSS 18.0 statistics program. One-way ANOVA and t-test were carried out to investigate differences in knowledge levels of restaurant country-of-origin labeling system with reference to academic background, job position, and hotel management type. As the result, the average correct answer rate of the culinary staff members for a total of 21 questions was 39.85% and there were no significant differences based on the academic background. However, the correct answer rate was higher for respondents that held high positions and had independently managed hotels, suggesting that knowledge varied depending on job position and management type. In conclusion, it is suggested that in order to improve the level of knowledge of the restaurant country-of-origin labeling system among culinary staff members there is a need to enhance training and continuous supervision to apply the knowledge to work in future. In addition to this, this study discussed the limits of the study and the orientation of further research.

• The Journal of the Korea Contents Association
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• v.5 no.3
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• pp.151-157
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• 2005

There are successful multinationals like McDonald's, and International hotel chain. The reason is efficiency managing diversity workforces. Therefore, purpose of this study suggests practical guidelines to handling global workforce for creative ideas, diversity for network, and pool for superiority workforces. 1. The company or university we provided by training program for cross-culture seminar, and education program for global culture & manner. 2 The employees express their perceptions and feelings in their own language, the discussions were videotaped, and used for decreasing misfactors such as misperceptions, misevaluations, and mistrust. 3. It builds up various program for understanding cultural difference like seminar, world business manner, and costume & food culture for each country. 4. Top manager should keep in mind that cross-culture has diversity and consistency at the same time.

• Journal of Digital Contents Society
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• v.18 no.1
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• pp.159-165
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• 2017

In order to solve problems in automatic quality inspection of tablet capsules, computation-efficient image processing technique, appropriate threshold setting, edge detection and segmentation methods are required. And since existing automatic system for quality inspection of tablet capsules is of very high cost, it needs to be reduced through the realization of low-price hardware system. This study suggests a technique that uses low-cost camera module to obtain image and inspects dents on tablet capsules and sorting them by applying TLS curve fitting technique and edge-based image segmentation. In order to assess the performance, the major classifications algorithm of PCA, ICA and SVM are used to evaluate training time, test time and accuracy for capsule image area and curve fitting edge data sets.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.818-828
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• 2008

A recurrent theme within the literature on the 6 Sigma program is the study of its effect on organizational performance. Therefore, the aim of this study was to investigate the effect of 6 Sigma on culinary quality performance, work commitment, and customer loyalty in the culinary division of hotels and family restaurants. The samples of this study included the employees of the culinary division of hotels and family restaurants that implemented or were about to implement the 6 Sigma program. A total of 248 questionnaires were analyzed with statistical methods of factor analysis, reliability test, and regression analysis. The findings of this study showed that the 6 Sigma program affected the culinary quality performance and work commitment of culinary division employees. Also, the 6 Sigma program, culinary quality performance and work commitment affected customer loyalty. Furthermore, work commitment affected culinary quality performance. Based on these research findings, it is required that the culinary division of hotels and family restaurants should incorporate the 6 Sigma program. For this purpose, good quality data should be collected with sufficient preparation procedures, and task force team should be made. Moreover, experts in this field should be cultivated, with the training of employees in mind. It is also crucial that the current quality of product and services be measured and that all the employees of the culinary division participate in the implementation of the 6 Sigma program. The intervention and heavy participation of the top management and head of the culinary division is expected for the successful implementation of 6 Sigma program.

• Archives of design research
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• v.3 no.1
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• pp.34-70
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• 1990

Recently the tourism industry has achieved rapid growth and thus stands out as a means for the improvement of international payments and the acquirement of foreign currency. In particular, the hotel and major tourist travel industries have been developed for the inducement of foreign tourists. However, the manu-facturing and sales indust\ulcornerries of tourism folklore haven't developed. The reason is that the endeavor to attract tourists has been more emphasized than the development of tourism folklore which includes chief shopping items and indust-rialization. Tourism folklore plays a great role not only as material evidence of a tourist's visit to a country or region but also as a gift and a souvenir. Also it represents the image and the degree of the industrial development of the nation, so it should be congruent with the nature and the images of the region. Nevertheless, our tourism folklore has been merely mass produced by specific companies that do not represent the region's image and nature in their products. Tourism folklore development can raise the image of Choongnam and serve as a catalyst to induce tourists. Also, it can be an avenue for com$$\mu$ity publicity and industrialization. Thus, this study has examined and analyzed original products made with textiles and metal materials whether can be developed into tourism folklore. Also this study presents the example of developed tourism folklore works in a foreign country. It tries to give the unique symbolic image of Choongnam by developing the original products with Choongnam' s own materials. However, this study has shown that the actual conditions of tourism folklore development in Choongnam are seriously inferior to other industries. The producers are limited. Moreover, the product items are coarse. Many problems are being brought up which should be improved. Hereafter, to develop Choongnam's own tourism folklore, it should be carried out with financial and political support from the government, design development by industrial circles, professional design training and marketing research by the sellers.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.126-139
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• 2011

This study was conducted on the 4 year university students majoring in the culinary practice to survey the recognition levels of the culinary practice education with the purpose of searching for a development plan of the culinary education. The recognition levels of the culinary practice education according to the types of sex, grade and alma mater are as follows. The interest and necessity of the culinary practice education was very high while the performance degree of the culinary practice education was felt insufficient. For the efficient culinary practice education, they recognized that theoretical education and practice demonstrations are required and hoped to focus on hotel cooking and certified technician cooking. In addition, they hoped to be provided with a place for teacher's detailed practice demonstrations and supplementary practice. According to the variables, positive responses were given from male students, high grade students and vocational school students. In conclusion, if chances are given to display achievement desire self-directly through increasing practical training, development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in the education courses, the culinary practice education is considered to be more vitalized.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2013.10a
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• pp.581-584
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• 2013

E-Learning, a technology-based learning process is the obtaining of knowledge from the basis of IT technology. The development of e-Learning requires corporate educational staff as well as HR staff, who manage e-learning, to drastically change their roles. The main reason for this is that the properly adapted and highly experienced education and training abilities of HR staff could accelerate the adoption and usage of e-Learning but they need to clearly select and define an appropriate curriculum from among the extensive mass-customized content with an e-learning basis. Here the research has analyzed the influence of the introduction and usage of e-Learning in hotels on HR staff and their roles from the viewpoint of hermeneutic phenomenology.