• Korean Institute of Interior Design Journal
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• v.16 no.2 s.61
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• pp.172-180
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• 2007

Today, games, movies and amusements are the occupation of museums. This study will investigate the current trend of the theme park-style museum, the alternative space of the 21th centuty. Theme parks have moved beyond the concept of park, and they have application in commercial space, medical space, educational space and other areas, even exhibition space in an advanced country. This study researches into the characteristics of the theme park and museum, and how the style of the theme park-style museum is created. Its aim is to analyze the character of theme Park-style museum through case study with a focus on style. The theme park-style museum is an exhibition space with an emphasis on the characteristics of a theme park. The style of a theme park-style museum can be divided into ride-type, food-type, character-type and landscape-type attractions. Attractions are an important element of theme park-style museum. We recognize the new paradigm of museum in the theme park-style museum, but need to propose a method that will apply attraction elements to an exhibition space. The theme park-style museum will continually evolve with new attractions, and it is recommended that museums plan today for these changes.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.50-60
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• 2010

This study has the purpose to show superiority of Korean food, strategies for competition and infinite possibilities of Korean food to students by making them to recognize accurate and right values for each work world, examining satisfaction level for studying Korean-style food in culinary high schools and how such satisfaction could influence their decision on career. Both literature study and demonstration study were carried out for this study. The literature study includes the research on the significant effect of satisfaction with a major on career decisions among technical high school students. Three hypotheses were established for this research. First hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of insecurity for choice of career. Second hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their mental conflicts for choice of career. Third hypothesis was that satisfaction with the curriculum of Korean-style food(satisfaction level of their major study and prospects of their major study) among high school students majored in cooking would have significant effects on their sense of security for choice of career.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.356-362
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• 1998

The study is to predict fermentation time of Korean style soybean paste by portable electronic nose that has six metal oxide sensors. Korean style soybean paste using Aspergillus oryzae was fermented at $15^{\circ}C,\;20^{\circ}C\;and\;25^{\circ}C$. The changes of sensitivity by electronic nose, amino nitrogen and reducing sugar were observed during fermentation. Sensitivities of six metal oxide sensor were decreased with increase of fermentation time while amino nitrogen was increased. Sensor #3 and #4 showed good correlation between sensitivities of the sensors and fermentation time $(r^2=0.71{\sim}0.95)$. And the good correlation between sensitivity by electronic nose and the produced amino nitrogen was shown until soybean paste was fermented. Portable electronic nose using metal oxide sensor (#3 and #4) could predict fermentation time of Korean style soybean paste.

• The Korean Journal of Franchise Management
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• v.7 no.2
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• pp.15-25
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• 2016

Purpose - This study examined the effect of perceived corporate social responsibility (CSR) on cognitive trust, emotional trust, and loyalty among using Korean food buffet franchises. The result of this study is expected to provide practical implication to industry practitioners in expanding their understanding of the CSR effect in the marketing perspective. Research design, data, and methodology - The data was collected from a panel of online research companies who are over 20 years old and dined in at Korean style buffet franchise outlets more than five times. A total of 370 samples were used after eliminating outliers and missing data. the data were analyzed SEM with SPSS and AMOS. Result - The result of this study showed that: 1) social CSR activities have an effect only on emotional trust; 2) food-related CSR activities influence both cognitive trust and emotional trust; and 3) both cognitive trust and emotional trust have a significant impact on customer loyalty in Korean style buffet franchises. However, it is important to note that this study found no significant causal impact from environmental CSR activities. Furthermore, this study found that food-related CSR activities have the greater influence on the cognitive trust, and cognitive trust is more influential on the customer loyalty than the emotional trust. Conclusions - Based on the findings, this study provides practical implications to industry practitioners. First, that CSR has a significant impact on customer trust suggests that Korean style buffet franchises should focus on CSR activities to improve customer trust. Second, that food-related CSR activities have the greater influence on the cognitive trust implies that industry practitioners should reinforce food-related CSR activities as a marketing tool to enhance emotional trust and the overall credibility of their franchise. Third, we need to find CSR measures at the social level that can secure emotional trust so that customer loyalty can be formed. Fourth, Korean food buffet franchise food service companies should concentrate their efforts on CSR activities at food and social level among the three dimensions suggested by researchers in order to form customer loyalty. For next study, perceived concept of CSR on individual customer should be examined.

• Journal of the Korean Society of Food Culture
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• v.14 no.2
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• pp.115-129
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• 1999

The following demonstrates similarities between Japanese and Korean food culture. The facts have been discovered through the examination of records kept by Korean Communication Facilities and Japanese Envoys. Both countries used the numbers 7, 5, 3, in food treats. Both demonstrated Da do(茶道) style during banquet. Japanese Na-ra-dae(奈良臺) is similar to Korean Sue-bae-sang(壽杯床). Both countries had a Kan-ban(decorative table, 看盤) and Mi-soo(wine and someatables, 味數) during banquet. The composition of the table may be the same for both Korean Geo-sick-oh-kwa-sang and Japanese 3Jeup(soups) 15Che(dishes). Agasang is a Kan-ban(decorative table) of Choson's Da-do(茶道) style.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.147-154
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• 1996

This study examined 'traditional' and 'modern' food use in Korean adults. Using a 24 hour recall method, trained interviewers assessed dietary intakes of 240 subjects aged 20's to 50's living in Seoul. Depending on the cultural characteristics of foods, 495 different kinds of foods eaten by the subjects were classified into 6 (Korean, Western, Eastern, modified Korean, modofied Western, modified Eeatern) types. The foods were also divided into 3 ('main dish', 'side dish', 'others') categories. Based on these categories, the dietary intakes of the subjects were analyzed in terms of proportionate frequencies of individual food items. The most frequenctly eaten food was the Korean food (67.68%), followed by the Western (22.61%), modified Eatern (2.31%), modified Western (1.65%), and modified Korean (1.36%) foods. Regarding the main dish category, the Korean food received the highest proportion due to the Korean's frequent intake of rice. Korean style foods were the most frequenctly consumed side dish (43.97% of total food consumption). In particular, kimchi consisted of 27.4% of the foods consumed as a side dish. In the 'others' category, Western style foods obtained the highest proportion owing to coffee consumption. The results of the study indicates some methodological problems and suggests a need for further studies.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.301-310
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• 2000

The purpose of this study was to investigate the nutritional knowledge, dietary behaviour and food preference of the employed women in Korea. This study used a constructed questionnaire as instrument tools. The results obtained were summarized as follow : The average score of nutritional knowledge was 18.4. The subjects who had breakfast irregularly were above 50%. The main reasons that they had breakfast irregularly were that they had no time to eat. Main meal styles for breakfast, lunch, and dinner were Korean foods. Most of the study subjects had used the cafeteria in the company for lunch if the company had the cafeteria. The subjects who had meals irregularly were 27.8%, and those who had overeating were 25.0%. The subjects tended to prefer Korean-style foods to American-style foods.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.477-487
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• 2014

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

• The Korean Journal of Food And Nutrition
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• v.14 no.1
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• pp.69-76
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• 2001

This study was conducted to find out the actual condition of dining-out and the propensity to dinning-out at luncheon time according to gender, occupation and age in Busan area. The survey was conducted on 564 peoples who live or work, including students acted more than 4th grade in elementary school in Busan area. The results of the questionaires are as follows ; The place to eating-out at luncheon time in order of "about the office or the school" and "about the house". Restaurants used frequently were in order of "Flour food shop", "Korean-style food shop" and " "Chinese-style food shop". Partner to eating-out were in order of "friend", "fellow worker" and "family" But. the results of the place to eating-out, restaurants used frequently and partner to eating-out at luncheon time were different according to sex, occupation and age groups.