• Culinary science and hospitality research
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• v.20 no.2
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• pp.1-15
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• 2014

This study aims to empirically analyze the influence of emotional leadership of hotel cuisine employees on empowerment, trust and innovative behavior. Selecting cooks working for ten five-star hotels in Seoul for empirical analysis, total 500 copies of questionnaire (50 copies to each hotel) were distributed for 30 days from September $23^{rd}$ to October $22^{nd}$, 2013. Excluding the ones with missing values or too much weighted tendency, total 426 copies(85.2%) were used as the final data for statistical analysis. As a result of the analysis, the verification of causal relationships between hotel cuisine employees' perceived emotional leadership and empowerment, trust and innovative behavior within organizations is valuable enough to be used as the theoretical foundation in the future. Based on the results of such in-depth analysis, hotel cuisine employees' perceived emotional leadership can be shown through interactions between leaders and employees. The effectiveness of leadership can be maximized only when leaders and employees maintain the mutual cooperative partnership to lead employees' innovative behavior by implanting empowerment and trust in employees.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.7
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• pp.481-491
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• 2016

This study analyzed the customer's revisit concepts and storytelling by restaurant customers to identify the elements that can attract the attention of customers. The restaurant concept or advertising, restaurant decor will also have to change to emphasize the comparative advantage of the features in the menu of a restaurant or other restaurants / service that tells a story. Membership cards or money, or the same convenience and use of the restaurant non-monetary 'transition cost' can compensate for the negative emotions and low satisfaction level of restaurant customers and help them choose to revisit the restaurant. Therefore, if such a transition takes full account of the effects of the cost to the customer, it can be used as an effective means. In class restaurants, such as the food and customer service, the increased levels of the restaurant atmosphere and empirical elements, such as store concept and physical environment, can improve the positive consumer sentiment, strengthen the customer satisfaction and have a positive effect on the customers' revisit intention. It is also important to improve the level of visual texture using light. In addition, positive consumer sentiment can be induced using the store concept, the physical environment, and experiential elements. In other words, membership cards, mileage points, and various financial and non-financial inducements as a marketing tool will have a positive impact on the customer's revisit intention.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.149-166
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• 2013

The purpose of this study is to investigate what influence the external variables of the RFID system for eco-friendly agricultural products such as reliability, safety, effectiveness and innovation have on ease and usefulness, perceived value and behavioral intention. An empirical analysis were conducted to the general consumers over the age of 20 years who live in Seoul and Gyeonggi areas having experience of buying eco-friendly agricultural products in department stores, supermarkets and eco-friendly agricultural product specialty stores from November 10 to November 23, 2012, A total of 350 copies of questionnaire were distributed for this research and, excluding partial ones that were too concentrated on one side or found missing values, a total of 305 copies(87.1%) were used as the final statistical analysis data. The result shows that such external variables of the RFID system for eco-friendly agricultural products as liability, safety, effectiveness and innovation are useful enough as a theoretical basis for later study on RFID systems for eco-friendly agricultural products. Also, it reveals that, since all the process from production to sale of agricultural products can be seen, the products are provided safely for consumers, are objectively and rapidly investigated when problems occur, induce a positive attitude with their historical information, and are supplied through systematic management such as consumers' rights to know and choose and recall of unfit products.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.250-266
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• 2015

This study concentrated on the dining out consumption behaviors, dining out selection attributes, and changes in eating habits of silver generation. Total 216 residents in metropolitan area were employed for statistical analysing. The results are as follows. First, as the result of t-test and ANOVA showed that female and higher academic background tended to regularly take high level of fruits, vegetables, meat, and fish eating habits. These results identified that dining out culture and dietary lifestyle are closely linked. Second, as the result of difference in dining out consumption attitudes on eating habit of silver generation, consumers who have better eating behaviors tended to consider the physical environment, variety of menu, and service quality when they choose a restaurant. Third, as the result of analysis on changes in dining out consumption behavior based on eating behavior of silver consumers, groups differences were found from only the source for information on dining out business and standard variable in selection of dining out business. Fourth, physical environment, variety of menu, business quality, and service were indicated as significant selection attributes of dining out among silver peoples. Fifth, dining out consumption behaviors of silver consumers were developed through newspapers, magazines, and previous visiting experiences. In conclusion, the results of present study showed that silver consumers tend to select a restaurant based on word-of-mouth and various factors related to experiences. Hence, various promotional activities are necessary for the business succession.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.68-73
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• 2011

Total anthocyanin and color intensity contents of wild grape wine were $4.3{\pm}0.3%$ and $10.2{\pm}0.8%$, respectively. The contents of total phenols and flavonoid in wild grape wine were $18.8{\pm}3.9$ mg/100 g, $0.5{\pm}0.2$ mg/100 g, respectively. Total mineral content in wild grape wine was $22.6{\pm}0.2$ mg/100 g and the 10 minerals of the potassium content ($5.3{\pm}0.2$ mg/100 g) was the highest. Electron donating abilities of wild grape juice at concentration of 1,000 ${\mu}L/mL$ were $90.4{\pm}1.8%$. Reducing power of wild grape wine at concentration of 1,000 ${\mu}L/mL$ were 0.932. The electron donating abilities and reducing power were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. The nitrite scavenging ability of wild grape win was $76.3{\pm}1.3%$ at concentration of 1,000 ${\mu}L/mL$ under pH 1.2.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.25-36
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• 2010

This study identified the causal relationships among customer satisfaction, consumer commitment, and relational outcomes(i.e., positive word-of-mouth intentions and increased customer share) in coffee houses. The results showed that satisfaction had positive impacts on consumer commitment(${\gamma}$=0.40, t=5.44, p<0.001), positive WOM intentions(${\gamma}$=0.49, t=7.47, p<0.001), and increased customer share(r=0.52, t=7.49, p<0.001). Consumer commitment also had positive impacts on positive WOM intentions(${\beta}$=0.41, t=6.52, p<0.001) and increased customer share(${\beta}$=0.26, t=3.97, p<0.001). Considering the direct effects only, satisfaction had the largest impact on increased customer share while consumer commitment did on positive WOM intentions. In addition, the direct effects of satisfaction on relational outcomes were greater than those of consumer commitment In terms of the total effects, however, relational outcomes were maximized when we combined the direct effects of satisfaction and the indirect effects of satisfaction through consumer commitment. This result supported that consumer commitment played a partial mediating role between satisfaction and relational outcomes. Furthermore, it implied that coffee houses would take full advantage of relational outcomes when they made their customers satisfied and committed to the relationship.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.59-69
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• 2012

This study examines the role of mathematics anxiety as a mediator between self efficacy and mathematics skills using a series of regression analyses suggested by Baron RM & Kenny DA(1986). The participants include college students who enrolled in the Food Service Production and Operation course in a department of hotel and restaurant management at a college in the United States. Descriptive analysis, principal component analysis, reliability test, and a series of regression analyses were used for data analysis using SPSS 19.0. In order to collect data for the study, General Self Efficacy Scale(GSES) and Math Anxiety Rating Scale(MARS) were utilized, and they turned out to be reliable(${\alpha}$=.906 and ${\alpha}$=.890, respectively). A significant negative relationship was found between self efficacy and mathematics anxiety. In addition, it was found that self-efficacious students performed better mathematics skills than those who had lower level of self efficacy. However, the relationship was no longer significant when the concept of mathematics anxiety was added, which satisfies the condition of mediation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.8
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• pp.1179-1183
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• 2011

This study was conducted to investigate the quality characteristics, antioxidant activity, and ${\alpha}$-glucoamylase inhibitory activity of Dahyang, a Chungnam Agricultural Research & Extension Service's newly bred cultivar of brown button mushroom. Total phenolic compound contents of Dahyang and the no. 705 mushroom were 189${\pm}$12 mg% and 168${\pm}$8 mg%, respectively. The major free sugars in Dahyang were mannitol (3.11%), xylose (0.12%), and trehalose (0.08%). ${\beta}$-Glucan content was 28.34% in Dahyang and 26.55% in the no. 705 mushroom, respectively. Electron donating ability by DPPH in Dahyang and the no. 705 mushroom was 52.14% and 45.27% for the water extract, and 57.81% and 46.93% for the 80% ethanol extract, respectively. ${\alpha}$-Glucoamylase inhibitory activity in a 10 mg/mL concentration of water extract were was 33.25% in Dahyang and 29.22% in the no. 705 mushroom, respectively.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.270-279
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• 2011

This study investigates the antioxidant activities of wild grape seed (Vitis coignetiea seed) extracts by solvents. Organic extracts of hexane, chloroform, ethyl acetate and butanol were obtained from the ethanol extracts of wild grape seed (Vitis coignetiea seed). Total phenolic compound contents of extracts from wild grape seed (Vitis coignetiea seed) by solvents were the highest in ethyl acetate extract, 64.9 mg/100 g. Electron donating abilities of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed were proportionally increased with concentration, and the ethyl acetate extract(90.0%) showed stronger activities than BHT and Ascorbic acid at concentration of $100\;{\mu}L$/mL. Reducing power of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed was the highest in the ethyl acetate extract(2.83) at concentration of $1,000\;{\mu}L$/mL. TBARS of the ethyl acetate extract was highest. Nitrite scavenging ability of organic solvent fraction obtained from 80% ethanol extracts of wild grape seed(pH 1.2, $1,000\;{\mu}L$/mL) was the highest in ethyl acetate extract(76.9%).

• Culinary science and hospitality research
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• v.16 no.4
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• pp.297-304
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• 2010

This study examines the physicochemical property and antioxidant activity of wild grape juice, and the result is as follows. Total anthocyanin and color intensity contents of wild grape juice were $17.0{\pm}0.1%$ and $33.9{\pm}1.4%$, respectively. The contents of total phenols and flavonoid in wild grape juice were $25.4{\pm}3.1$ mg/100g, $4.4{\pm}1.4$ mg/100 g, respectively. Total mineral content in wild grape juice was $28.5{\pm}8.4$ mg/l00 g and the potassium content($11.3{\pm}0.3$ mg/100 g) was the highest Electron donating abilities of wild grape juice at concentration of $1,000\;{\mu}L$/mL were $94.8{\pm}1.2%$ Reducing power of wild grape juice at concentration of $1,000\;{\mu}L$/mL was 1.134. The electron donating abilities and reducing power were increased significantly with the sample concentration in the reaction mixture increased The nitrite scavenging ability was dependent on pH of the reaction mixture and sample concentration. The nitrite scavenging ability of wild grape juice was $77.1{\pm}1.1%$ at concentration of $1,000\;{\mu}L$/mL under pH 1.2.