• Culinary science and hospitality research
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• v.18 no.2
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• pp.19-33
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• 2012

This study empirically analyzed the effects of employees' sense of humor on job satisfaction and turnover intention focusing on those who work for restaurants in Seoul to provide preliminary data for effective human resource management in the foodservice industry. In terms of a sense of humor, meta message sensitivity, preference for humor, emotional expression, and coping scale of a sense of humor were drawn as the factors. The findings are as follows. First, among the factors of humor, preference for humor, reaction to humor, and meta message sensibility affected job satisfaction positively in order. On the contrary, emotional expression was found not to affect it. Second, preference for humor and emotional expression affected turnover intention negatively in order whereas meta message sensibility and reaction to humor did not affect it. Therefore, based on the research result that a sense of humor affects job satisfaction and turnover intention, it is needed to recognize the importance of humor and consider evaluation on a sense of humor when screening employees.

• Korean Institute of Interior Design Journal
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• v.26 no.5
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• pp.125-134
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• 2017

This study is aimed at analyzing desired spaces and demands for their improvements, and subsequently proposing the design plan for eating and drinking places for solo diners by surveying the user satisfaction based on the analysis of the space configuration, and the physical environment of eating and drinking spaces for solo diners. Theoretical discussions about eating and drinking spaces for solo diners and their physical environment were reviewed from the previous studies, and an on-site survey was conducted with a checklist, for which the items regarding configuring elements of physical environments for the satisfaction with eating and drinking spaces for solo diners have been derived. Measurable checklist items according to the configuration of eating and drinking spaces were derived for this survey, which had then been conducted with diners in the eating and drinking spaces for 2 weeks. The analysis results are as follows. First, cleanliness is required as a necessity for the user satisfaction in eating and drinking spaces for solo diners. Second, a '-' shaped bar and the spaces to utilize and combine additional facilities are required in the central service space. Third, the self service should be performed in the additional service space. Fourth, the menu composition and the location selection considering main age groups of diners are needed. Fifth, interior design elements need to be improved to allow diners to feel visual interest along with enjoying food and beverage. It is considered that the strategies of spatial design need to be analyzed and proposed from the perspective of design among the physical environments of eating and drinking spaces for solo diners in future studies.

• Culinary science and hospitality research
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• v.4
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• pp.211-224
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• 1998

This study is research about coinage and interpretation of Japanese Menus in luxury hotels in Seoul. Japanese Menus consist of three categories. These can be expressed A+B+C groupings. A represents Ingredients, C represents the cooking method, while B shows the name of a region(B1), the seasoning(B2), and a word that expresses the shape of the food(B3), etc. B can be flexible in meaning. However, the setting, A+B+C, is not always used strictly for these category meanings. Ingredients, A, is sometimes used independently(ex, ぃくとろろ), and at other times B1 + C, B2 + C or B3 + C are used. Sometimes A+C is used without B. The most general expression is Ingredients + the method for cooking(A+C Type). By knowing the menu description the food type and cooking method can be discovered. Most concrete method is Ingredients + procedure for seasoning + cooking method(A+B2+C Type) show how something is made and what kind of seasoning. This method is frequently used for roasted dishes with seasoning. Food which is expressed by A, Ingredients, does not require a complicated cooking process and is fixed by a conventional cooking process without any explanation ; delicacies(珍味), an hors d'oeuvres(前菜), sushi(Japanese vinegared rice delicacies) and sliced raw fish. There are two obstacles in interpreting Japanese Menus. First, we cannot look up the menu words easily in a dictionary because the mixing of Chinese Characters and the pronunciation of them differs from Korean chinese characters. Secondly, the names of Japanese food are inserted with a name of a place or another symbolic word, so they sometimes cannot be translated. We should offer various and accurate information for foreign customers because various Non-Japanese people use these restaurants frequently. This will enable them to enjoy themselves more comfortably. Therefore, you should decide the words carefully and provide an explanation about the complicated parts of the Menu when you work with Menu copywriter.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.317-326
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• 1996

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered $3000{\sim}5000$ won for lunch and $5000{\sim}15000$ won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

• Journal of the Korea Fashion and Costume Design Association
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• v.14 no.3
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• pp.217-233
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• 2012

Placeness forms the traits unique to certain areas inducing people to visit there and purchase goods related to the place. The purpose of this study is to survey fashion images linked with placeness, by examining on-line and off-line fashion goods which claim the placeness. Hong-dae area in Seoul is selected for the case study, and the fashion goods claiming Hong-dae style or Hong-dae fashion are selected in order to analyze the fashion images. Hong-dae area, which was known for its art scenes and small restaurants in the 1980s, has been flourished its postmodern style cafes formed as yuppies-style consumer space in the 1990s. Foreign influenced subcultures were adopted, mimicked and mixed. Afterwards, dance clubs and live clubs gathered around this area. Recently, various local events to enhance the place identity such as "freemarket" and festivals are hosted by the local community. Based on the historical and regional background, the placeness of Hong-dae area is characterized with its artistry, counter-culturalism, and commercialism. The fashion images related of Hong-dae area fashion can be characterized as avant-garde image, art & craft image, kitsch image, vintage image, sexy casual image, and pop art image. The avant-garde image and the art & craft image are related with altistry and counter-culturalism. Kitsch image is related with the artistry, counter-culturalism, and the commercialism. Vintage image is related with artistry, counter-culturalism and commercialism. Sexy casual image is known to have commercialism of Hong-dae area, while Pop art image has its artistry and commercialism.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2157-2167
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• 2013

The current paper aims to analyze the influence of users' self evaluation of e-service quality and others' word-of-mouth(WOM) on customer satisfaction and revisit intention in a family restaurant web site. The research model includes the constructs of service quality, WOM, customer satisfaction, and revisit intention. This study examines the hypothesized model using data from 175 college students around the Seoul metropolitan area who have visited a family restaurant as well as used its web site during the last three months. The findings show that service quality has a significant impact on customer satisfaction and a full-mediation effect between WOM and customer satisfaction. In addition, customer satisfaction has a significant influence on revisit intention. Family restaurants need to have an effort to manage service quality factors and social influences such as online WOM in order to use a web site as a tool of customer relationship management.

• Journal of Species Research
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• v.2 no.2
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• pp.203-222
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• 2013

The district of Ganghwa-gun in the western coast (Seohae) of the Korea is consisted of several islands, Ganghwa-do, Seokmo-do, Gyodong-do, Jumun-do, Boreum-do, Seogeom-do and Donggeom-do. Since several islands of them were connected to mainland of Korea by bridges, the islands attract a lot of tourists from Seoul, Incheon and Gyeonggi-do areas. Construction of new roads, pensions, resort areas and restaurants provided economical benefits to local residents while natural vegetation of these islands has deteriorated continuously. Before biodiversity of vascular plants in these regions is damaged seriously by human impacts, it is needed to conserve original vegetation of the islands for restoration and monitoring in the future. Therefore, the primary purpose of the study is to clarify the flora of Donggeom-do, belonging to Ganghwa-gun. From the 15 times of field trips to the island, we have collected a number of vascular plants, 512 taxa in total, including 110 families, 329 genera, 449 species, six subspecies, 52 varieties, four forms and one hybrid. Of 512 taxa investigated, we have identified 12 taxa to be endemic to Korea. Six taxa were endangered or rare species which were designated by the Ministry of Environment and Korea Forest Service, respectively. 25 taxa were recognized as floristic regional indicator species designated specially by the Ministry of Environment. Seven species have shown their northern or southern distributional limit ranges, and 29 taxa were recognized as halophytes. The naturalized plants were identified as 55 taxa, and their naturalization ratio was 10.7%.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.222-233
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• 2016

Current study analyzed the influence of social consumption values for the western salad on the functional attitude and the consumer satisfaction. To verify the purpose of this study data were collected from consumers who have experience in western style restaurants of five hotels located in Seoul, total 330 questionnaires were distributed and 322 examples were employed for statistical analysis. By using SPSS 18.0 program present study derive following conclusions. The consumption values such as rarity value, social value, emotional value and functional value have significantly influence on the functional attitude. Especially, the social value, among the consumption values, has the most significant factor. In addition, the all consumption values of salad have a significant antecedent of the consumer's satisfaction. Furthermore, the functional attitude has affect the consumer's satisfaction as well. Therefore, this study clarify the influences among the social consumption values for the western salad on the functional attitude and the consumer's satisfaction.

• Journal of the Korean Society of Safety
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• v.26 no.5
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• pp.81-88
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• 2011

The goal of this study was to determine whether food industry workers are exposed to musculoskeletal loads due to the work time, frequency, awkward postures and inappropriate workspace design. Three catering workers were evaluated based on job analysis and posture analysis. The results showed that the four most time-consuming tasks were arranging(17%), cooking(16%), handling before cooking(15%) and cutting(15%), and the four most frequent tasks were arranging(21%), cooking(18%), handling after cooking(16%) and handling before cooking(13%). The most common posture was a standing posture(73%) with neutral back(73%), and bent head(50%), left lower arm(71%), right lower arm(78%) and right hand(60%). The comparative analysis of subtasks for the risk levels of musculoskeletal disorders was conducted using the work time, frequency and cumulative time of the postures. The 'displaying' and 'handling after cooking' showed higher risk levels than other subtasks. In addition, the height and length of the tables were evaluated to be inadequate for the workers. It can be concluded that the working environments for catering workers of restaurants should be improved due to the high cumulative time of awkward postures of upper extremities.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.172-186
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• 2009

This study investigates the relationship between the difference of the importance of physical environment by use behavior and customer satisfaction based on the customers who have visited domestic fine dining restaurants and tries to develop a marketing strategy to promote sales in fine dining restaurant business suffering from the global economic hard times. A survey was conducted to examine the customers who were older than 20 years old and have visited a fine dining restaurant, 'Wood & Brick' and 'Benigni', located at Sejongro Junction in Seoul for 61 days from May 1 to June 30, 2009. SPSS 14.0 statistical package was used to process data. Frequency analysis, reliability test, ANOVA, and multiple regression were executed. The result shows that the difference of the importance of physical environment by use behavior depends on the number of visits per month and the cost per capita. On the relationship between physical environment and customer satisfaction, cleanness, space arrangement, charm, and accessibility have positive effects on customer satisfaction.