• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.11
• /
• pp.6676-6684
• /
• 2014

This paper analyzed an existing literature review of street environment, density, accessibility, and diversity in terms of not the street level, but also the urban context level. In addition, this paper examined Jane Jacobs' theory (1961) regarding the relevance between the diversity of facilities and increasing volume of pedestrians. To find the explanation ability and significance among variables, this paper employed Enter's method of Regression Analysis in the industrial classification of restaurant business and liquor business. This empirical analysis of both theories of Jacobs (1961) and MacCormac (1983) had a different signification from existing research. Jacobs (1961) suggested the relevance among various facilities for increasing the volume of pedestrians, and MacCormac (1983) explained the different impact by industrial classification. In future research, the subdividing of industrial classification is necessary for a more precise and specific analysis.

• Journal of the Korean Dietetic Association
• /
• v.13 no.4
• /
• pp.357-367
• /
• 2007

This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating attitude and poor eating habits for 3rd and 5th graders at an elementary school in Seoul. The effectiveness of the education was evaluated by surveying the students before and after the education; 375 responses were analyzed. A questionnaire was designed to compare changes of the students' attitudes and plate waste before and after education. Plate wastes of boiled black rice(p<0.05), potato soup(p<0.05), amaranthus herb salad(p<0.01), and cabbage kimchi(p<0.05) decreased significantly after education. Students' eating attitudes improved significantly(t= -6.22, p<0.01) after nutrition education. Major reasons the students did not eat all foods they were served were large portion sizes (30.59%), low menu preference (29.79%), and tastes (17.82%). The menus with high plate waste rates were cooked vegetable items (35.64%) and soup items (26.6%). After education, students' attitudes on ‘food waste pollutes the Earth(p=0.013)’, ‘food preparation for birthday parties(p<0.01)’, and ‘restaurant selection for eating out (p<0.01)’ changed significantly. After education, plate waste and portion sizes that the students perceived were not negatively correlated. In conclusion, nutrition education on proper eating habits and source reduction is an effective method to reduce food waste generation and to improve students' eating attitudes and awareness on environment.

• Culinary science and hospitality research
• /
• v.15 no.3
• /
• pp.112-127
• /
• 2009

In 2007, due to the outcome of the Korea-U.S. FTA negotiations, the opportunities for American beef greatly increased and a serious change in the domestic dining market is expected. The market currently faces issues such as the settlement of the beef origin declaration policy and the fulfillment of customer needs on domestic and imported beef. The following are the summary of the results of the aforementioned research and analysis. First, the consumer awareness level of origin declarations was comparatively low. Second, the reason behind the propensity for imported beef was the comparatively cheaper price despite the lower taste quality, and it was determined that there is a high level of distrust on domestic beef sold in general restaurants. Third, domestic beef showed a high valuation in taste, safety and freshness, while imported beef showed results which were below average. Concluding from the above research results, a dining environment should be created where consumers can trust what they eat through settlement of an origin declaration policy, and more efforts should be put into fulfilling consumer needs for both domestic and imported beef.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.19 no.6
• /
• pp.1-8
• /
• 2019

Recently, consumer distrust has deepened due to blog posts focusing only on public relations due to 'viral marketing'. In addition, marketing projects such as false writing or exaggerated use of the latter phase are one of the most popular programs in 2016 as they are cheaper and more effective than newspaper and TV ads, and the size of advertising costs is set to be a major means of advertising at '3 trillion 394.1 billion won. From this 'viral marketing,' it has become an Internet environment that needs tools to filter information. The fake review filtering application ADDAVICHI presented in this paper extracts, analyzes, and presents blog keywords, total number of searches, reliability and satisfaction when users search for content such as "event" and "taste restaurant." Reliability shows the number of ad posts on a blog, the total number of posts, and satisfaction shows a clean post with confidence divided into positive and negative posts. Finally, the keyword shows a list of the top three words in the review from a positive post. In this way, it helps users interpret information away from advertising.

• Korean journal of food and cookery science
• /
• v.20 no.6 s.84
• /
• pp.619-629
• /
• 2004

This study was prepared to present the research data for the promotion of Korean foods and restaurants in Korea and abroad by an analysis of the recognition and preference of Korean traditional foods and an importance-performance analysis of Korean restaurants by foreign visitors (n=351) and foreign residents (n=365). The most recognized Korean foods among foreigners were Bibimbap>Kimchi>Bulogi>Galbi>Samgyetang;however, the most preferred Korean foods were statistically different; Bibimbap>Kimchi>Bulgogi>Galbi>Rameyeon by foreign visitors and Bulgogi>Bibimbap>Galbi>Samgyetang>Kimchi by foreign residents. Especially, the preferences for Samgyetang and Dakgalbi were increased whereas that for Kimchi was decreased in foreign residents. The Korean foods were described as 'hot and pungent' and 'spicy' by foreign visitors, but 'hot and pungent', 'non-greasy' and 'salty' by foreign residents. In choosing a restaurant, 'quality of food' was most important among foreigners, but 'proper price' was considered more significant than 'sanitation and cleanness' by foreign residents compared with foreign visitors. The satisfaction with Korean restaurants of foreign residents was lower than that of foreign visitors. An analysis of importance and performance of Korean restaurants by foreigners was performed. There were significant differences in the evaluations of Korean restaurants between foreign visitors and foreign residents (p<0.05). The importance of the attributes related with 'foods' and 'sanitation' were rated higher by foreign residents. On the other hand, foreign visitors rated the importance of the attributes related to 'eating environment' and 'employees' more highly. Foreign residents significantly rated the performances of Korean restaurants lower in each attribute except 'additional free side dishes' and 'communications'.

• Hwankyungkyoyuk
• /
• v.25 no.2
• /
• pp.242-253
• /
• 2012

This research aims to identify the effect of message design on university students' attitude toward the BIPV (Building Integrated Photovoltaic) and find out its educational availability and implications in environment education. For this purpose, we conducted a survey on questionnaires answered by 244 students of S university at lunch time in the school restaurant with the imaginary scenario that it is required to increase the food price due to photovoltaic-equipment. The students were divided into 9 groups and according to whether the eco-friendly message components are offered and the different rate of a rise in the foods' price. In order to look over various aspects of attitudes, the questionnaires are subdivided into 2 parts according to the classification of attitudes; the preference as an cognitive-affective attitude and the intention of visit as an behavioral attitudes. The results of this study are summarized as follows; (1) The eco-friendly message design has a significant effect on students' attitude. (2) If given explanation including information regarding eco-friendly facility and marking eco-friendly' adject, it has an positive influence on students' preference and intention of visit. (3) It is more effective to offer the information about the reason why the cost increase than just explain the eco-friendly characteristics of object as the message design strategy to attract student's positive attitude. (4) Although it is required to burden a certain scale of cost, students show higher preference and intention of visit if given the eco-friendly message design.

• Environmental Engineering Research
• /
• v.18 no.2
• /
• pp.85-90
• /
• 2013

This study is an attempt to quantify rainwater utilization and miscellaneous water demand in Tokyo's 23 special wards, the core of the urban area in Tokyo, Japan, in order to elucidate the potential of further rainwater utilization. The rainwater utilization for miscellaneous appropriate water demands, including toilet flushing, air conditioning, and garden irrigation, were calculated for six different types of building: residential house, office, department store, supermarket, restaurant, and accommodation. Miscellaneous water demands in these different types of building were expressed in terms of equivalent rainfall of 767, 1,133, 3,318, 1,887, 16,574, and 2,227 (mm/yr), respectively, compared with 1,528 mm of Tokyo's average annual precipitation. Building types, numbers and its height were considered in this study area using geographic information system data to quantify miscellaneous water demands and the amount of rainwater utilization in each ward. Area precipitation-demand ratio was used to measure rainwater utilization potential for miscellaneous water demands. Office and commercial areas, such as Chiyoda ward, showed rainwater utilization potentials of <0.3, which was relatively low compared to those wards where many residential houses are located. This is attributed to the relatively high miscellaneous water demand. In light of rainwater utilization based on building level, the introduction of rainwater storage mechanisms with a storage depth of 50 mm for six different types of buildings was considered, and calculated as rainfall of 573, 679, 819, 766, 930, and 787 (mm), respectively. Total rainwater utilization using such storage facilities in each building from 23 wards resulted in the retention of 102,760,000 $m^3$ of water for use in miscellaneous applications annually, and this volume corresponded to 26.3% of annual miscellaneous water demand.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.16 no.4
• /
• pp.2385-2390
• /
• 2015

In the beginning run, urban railway had been required as transportation. But now days urban railway have stayed in the platform for long time, the platform is faced the problem that is improvement of environment as one of the living space. Thus, sliding automatic door on the basis of screen door have used in huge distribution market, hospital, restaurant and public office because it is comfortable that customer's convenience and entrance are controled. So screen door not only requires customer's convenience and safe, clean area and energy conservation but demands optimal design technology development of screen door system that is confirmed by element parts of design and confidence. In this paper, For secure confidence of screen door, after as modeling roller and frame's system, confirming the result for qualification of driving stiffness. And then it suggests that it is possible to increase performance and declines fraction defective of element's part.

• Journal of the Korean Society of Food Culture
• /
• v.30 no.3
• /
• pp.333-344
• /
• 2015

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at well-being restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

• Culinary science and hospitality research
• /
• v.5 no.1
• /
• pp.175-204
• /
• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.