• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.1-8
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• 1987

In order to develop a convenient Korean food service system in commercial kitchen, processing procedure and recipe of 10 kinds of Korean food to be served as a convenient foods were decided. Moving distance and required energy of laborer in the commercial and model restaurants which have the area of $62.8m^2$ and $32.4m^2$, respectively, were measured by arranging these machinery. The results obtained were summarized as follows. In case of restaurant with the area of $62.8m^2$, moving distance, working hours and required energy of laborers were 1,922m, 2,986min and 4,704kcal in C-store, 2,134m, 3,173min and 5,001.7kcal in T-store, and 1,704m, 2,808min and 4,414.5kcal in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 289.5kcal (4.5%) and 587.2kcal (10.1%) than those of C and T store. In case of restaurant with the area of $32.4m^2$, moving distance, working hours and required energy of laborer in S store were 1,277m, 2,926min and 4,588kcal, 1,425m, 3,108min and 4,873.8kcal in H restaurant and 1,167m, 2,798min and 4,381.4kcal in model restaurant, respectively. Therefore energy requirements of the model restaurant were less 206.6kcal (4.7%) and 492.4kcal (11.2%) than those of S store and H restaurant. When 6 kinds of convenient foods and 4 kinds of direct cooking foods were produced, moving distance, working hours and required energy of laborer in S store were 554.7m, 972min and 1,586.0kcal, 684.7m, 991min and 1,579.2kcal in H restaurant, 523.1m, 938min and 1,479.5kcal in model restaurant. Therefore energy requirements of the model restaurant were less 99.7kcal(6.7%) and 106.5kcal(7.2%) than those of S store and H restaurant. In case of the energy saving system kitchen, moving distance and required energy were saved less by 42% and by 20.4% than those of model kitchen, respectively.

• The Journal of the Korea Contents Association
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• v.15 no.10
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• pp.626-635
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• 2015

Along with the social interests and needs for health, the U-Healthcare Service as a new model to control individual dietary life and to prevent chronic diseases is now drawing the public attention. In this study, the characteristics of the requirement of U-Healthcare Service were investigated from subjects aged over 50 years old. As parts of the expectation to the U-Healthcare service, the customized clinical care & control (37.7%) and the systematic understanding of individual health state (21.4%) appeared significantly. And for the application of the U-Healthcare Service to the field of healthcare, the control of dietotherapy (43.9%) appeared higher than anything else and thus the customized service for individual dietotherapy seemed to be needed. Regarding the field of searching for health information, the disease control (35.6%), food materials (28.6%), and recipe for health foods (22.7%) appeared in sequence and revealed that the majority over 50% of subjects were interested in foods. The requirements for the information of dietary formula were also investigated through 5 points scaled questionnaires on respective topics of nutritive components, menus customized for corresponding health states (diseases), and the results obtained from surveys on respective topics all showed the needs for all information by representing each point value exceeded 3.9. Through the results obtained from this study, the provision of customized information enabling the nutritional control in accordance with individual states of health or disease was estimated to be needed for the popularization of U-Healthcare Service providing contents for dietary life of clients especially those of aged over 50 years.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.707-716
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• 2010

Germinated brown rice is a useful material that contains natural nutrients and biologically active substances. This study was conducted to develop a optimal composite recipe for functional germinated brown rice cookie with added spinach (spinacia oleracea L) powder and with high preference in all age groups. The experimental design utilized herein was based on the Central composite design methodology of response surface, which included 16 experimental points, including 2 replicates for spinach, sugar, and butter. The physical, mechanical, and sensory properties of the test were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the mixed final product. The results of spread ratio decreased significantly with increases in spinach powder, sugar, and butter(p<0.01). L value shows that lightness decreased significantly with an increase in sugar(p<0.05), but the a and b values were not significant. Sensory evaluation found significant values for color(p<0.05), flavor(p<0.05), texture(p<0.05) and overall quality(p<0.05) in the predicted model. The optimum formulation by the numerical and graphical methods was calculated as follows: spinach powder 3 g, sugar 35.5 g butter 54.4 g.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.1034-1041
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• 2010

The oriental medicine Jangwonhwan, which is a boiled extract of 12 medicinal herbs/mushroom, has been prescribed for patients with cognitive dysfunction and it is originally from the Korean medical text, DonguiBogam(amnesia chapter). Recently, a modified recipe of Jangwonhwan (LMK02-Jangwonhwan) consisting of seven medicinal plants/mushroom, was shown to reduce ${\beta}$-amyloid deposition in the brain of Tg-APPswe/PS1dE9 mouse model of Alzheimer disease. The toxicity of LMK02 was investigated in SD rats by oral repeated adminstration for 4 weeks and we tried to determine test does for 13 weeks repeated study. Quality control of tablet form of LMK02 was established by estimating indicative components, Ginsenoside Rg3 of Red Ginseng and Decursin of Angelicagigas Nakai. The toxicity of LMK02 was investigated in 6 weeks old specific pathogen free (SPF) Sprageu-Dawley rats by oral administration. Each test group were consist of 5 male and 5 female and they received doses of 500, 1,000 and 2,000 mg/kg/day of test substance for 4 weeks. The clinical signs, death rate, body weight, food consumption, ophthalmic examination, urinalysis, hematological and serum biochemistry, organ weight and pathological changes were examined and compared with those of control group. Urinalysis : We observed increase of PRO(p<0.01), SG(p<0.01) in female rats of 1,000 mg/kg/day and 2,000 mg/kg/day(p<0.01). Also, we observed increase of pH and KET in female rats of 1,000 mg/kg/day(p<0.05) and of 2,000 mg/kg/day(p<0.01). WBC in female rats in 1,000 mg/kg/day and 2,000 mg/kg/day were on increase. Hematological test : We observed increase of MCV in male rats of 250 mg/kg/day. (p<0.05) Serum biochemistry test : We found increase of CHO in female rats of 2,000 mg/kg/day(p<0.05). During the experimental period, there were no animals dead or moribund. There were no treatment related changes of general symptom, food and water consumption, organ weight and autopsy According to the results of 4-week repeated dose range finding study, the highest dose was established as 1000 mg/kg for 13-week repeated dose toxicity study and we determined to put 2 more groups by common ratio two.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.19 no.2
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• pp.1-11
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• 2024

In the midst of the current turbulent global economy, traditional investment metrics are undergoing a metamorphosis, signaling the onset of what's often referred to as an "Investment cold season". Early-stage startups, despite their boundless potential, grapple with immediate revenue constraints, intensifying their pursuit of critical investments. While financial indicators once took center stage in investment evaluations, a notable paradigm shift is underway. Organizational culture, once relegated to the sidelines, has now emerged as a linchpin in forecasting a startup's resilience and enduring trajectory. Our comprehensive research, integrating insights from CVF and OCAI, unveils the intricate relationship between organizational culture and its magnetic appeal to investors. The results indicate that startups with a pronounced external focus, expertly balanced with flexibility and stability, hold particular allure for investment consideration. Furthermore, the study underscores the pivotal role of adhocracy and market-driven mindsets in shaping investment desirability. A significant observation emerges from the study: startups, whether they secured investment or failed to do so, consistently display strong clan culture, highlighting the widespread importance of nurturing a positive employee environment. Leadership deeply anchored in market culture, combined with an unwavering commitment to innovation and harmonious organizational practices, emerges as a potent recipe for attracting investor attention. Our model, with an impressive 88.3% predictive accuracy, serves as a guiding light for startups and astute investors, illuminating the intricate interplay of culture and investment success in today's economic landscape.

• Journal of Distribution Research
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• v.15 no.3
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• pp.1-34
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• 2010

Introduction The purpose of this research is to develop overall model which involves the effect of ongoing support services by franchisor on franchisee's relationship quality(trust, satisfaction, and commitment) and business performance(financial and non-financial performance), and to investigate the relationships among trust, satisfaction, commitment, financial and non-financial performance. This study also suggests franchise business or franchise system should be based on long-term orientation between franchisor and franchisee rather than short-term orientation, or transactional relationship, and proposes the most effective way of providing on-going support services by franchisor with franchisee thru symbiotic relationship among franchisor and franchisee Research Model and Hypothesis The research model as Figure 1 shows the variables on-going support services which affect the relationship quality between franchisor and franchisee such as trust, satisfaction, and commitment, and also analyze the effects of relationship quality on business performance including financial and non-financial performance We established 12 hypotheses to test as follows; Relationship between on-going support services and trust H1: On-going support services factors (product category & price, logistics service, promotion, information providing & problem solving capability, supervisor's support, and education & training support) have positive effect on franchisee's trust. Relationship between on-going support services and satisfaction H2: On-going support services factors (product category & price, logistics service, promotion, information providing & problem solving capability, supervisor's support, and education & training support) have positive effect on franchisee's satisfaction. Relationship between on-going support services and commitment H3: On-going support services factors (product category & price, logistics service, promotion, information providing & problem solving capability, supervisor's support, and education & training support) have positive effect on franchisee's commitment. Relationship among relationship quality: trust, satisfaction, and commitment H4: Franchisee's trust has positive effect on franchisee's satisfaction. H5: Franchisee's trust has positive effect on franchisee's commitment. H6: Franchisee's satisfaction has positive effect on franchisee's commitment. Relationship between relationship quality and business performance H7: Franchisee's trust has positive effect on franchisee's financial performance. H8: Franchisee's trust has positive effect on franchisee's non-financial performance. H9: Franchisee's satisfaction has positive effect on franchisee's financial performance. H10: Franchisee's satisfaction has positive effect on franchisee's non-financial performance. H11: Franchisee's commitment has positive effect on franchisee's financial performance. H12: Franchisee's commitment has positive effect on franchisee's non-financial performance. Method The on-going support services were defined as an organized system of continuous supporting services by franchisor for the purpose of satisfying the expectation of franchisee based on long-term orientation and classified into six constructs such as product category & price, logistics service, promotion, providing information & problem solving capability, supervisor's support, and education & training support. The six constructs were measured agreement using a 7-point Likert-type scale (1 = strongly disagree to 7 = strongly agree)as follows. The product category & price was measured by four items: menu variety, price of food material provided by franchisor, and support for developing new menu. The logistics service was measured by six items: distribution system of franchisor, return policy for provided food materials, timeliness, inventory control level of franchisor, accuracy of order, and flexibility of emergency order. The promotion was measured by five items: differentiated promotion activities, brand image of franchisor, promotion effect such as customer increase, long-term plan of promotion, and micro-marketing concept in promotion. The providing information & problem solving capability was measured by information providing of new products, information of competitors, information of cost reduction, and efforts for solving problems in franchisee's operations. The supervisor's support was measured by supervisor operations, frequency of visiting franchisee, support by data analysis, processing the suggestions by franchisee, diagnosis and solutions for the franchisee's operations, and support for increasing sales in franchisee. Finally, the of education & training support was measured by recipe training by specialist, service training for store people, systemized training program, and tax & human resources support services. Analysis and results The data were analyzed using Amos. Figure 2 and Table 1 present the result of the structural equation model. Implications The results of this research are as follows: Firstly, the factors of product category, information providing and problem solving capacity influence only franchisee's satisfaction and commitment. Secondly, logistic services and supervising factors influence only trust and satisfaction. Thirdly, continuing education and training factors influence only franchisee's trust and commitment. Fourthly, sales promotion factor influences all the relationship quality representing trust, satisfaction, and commitment. Fifthly, regarding relationship among relationship quality, trust positively influences satisfaction, however, does not directly influence commitment, but satisfaction positively affects commitment. Therefore, satisfaction plays a mediating role between trust and commitment. Sixthly, trust positively influence only financial performance, and satisfaction and commitment influence positively both financial and non-financial performance.