• Culinary science and hospitality research
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• v.22 no.7
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• pp.36-46
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• 2016

The study examined the kinds of sweeteners(xylitol, sorbitol, acesulfame K, aspartame, stevioside) instead of sugar for vanilla sauce to satisfy customers' health needs. According to the results, the sauce with sugar had lowest salinity, highest sugar content, and sauce with aspartame had lowest sugar content. pH were highest in sauce with sorbitol, with aspartame were lowest. L-value, a-value was the highest in sauce with aspartame, while b-value was the lowest. The moisture content was the lowest, while viscosity was the highest in the sauce with xylitol. In a sensory evaluation, texture and overall preference was the highest in vanilla sauces with aspartame which have proper color intensity and strong flavor in mouth feel. The result indicated that health-oriented consumers and satisfy the health of modern people's needs when using the vanilla sauce with aspartame instead of sugar. It is also advised to vanilla sauce with aspartame for preventing adult disease and using the diets for patient.

• Culinary science and hospitality research
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• v.23 no.2
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• pp.11-22
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• 2017

This study is focused on five franchise snack bars to create an effective marketing strategy by analyzing the competitive relationships among them and by grasping selection properties that satisfy customers. Discriminant Analysis was utilized to suggest methodological frameworks, and the results show three factors (food quality, employees' service, and physical environment) were extracted that contains twenty five questions. A one-way analysis of variance (ANOVA) was carried out in order to verify if there were statistically meaningful differences in the Franchise snack bars, and post hoc comparisons were conducted using the Duncan method. In addition, Multidimensional Scaling (MDS) was used to measure brand similarity, selection attributes, and brand preferences. The results of the analysis show that Addal had the highest scores on average in all three factors (food quality, employees' service, and physical environment), Bong-Gus Babberger had two higher scored factors (employees' service and physical environment) than the average, and Gobongmin kimbab had also two higher scored factors (food quality and physical environment) than the average. Kimbab chunguk appeared to have lower scores than the average in all three factors (food quality, employees's service, and physical environment). The findings of this study provide a useful positioning map of competitiveness among five brands and offer practical marketing proposals.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.104-120
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• 2011

This study is to make an empirical analysis of star marketing used as die means of sales promotion for Christmas cakes regardless of high advertising cos1s, by understanding the influence of attributes of celebrity advertising models for advertisements of bakery companies over die Christmas season on advertising attitude, corporation reputation and reliability which are recognized by consumers. The verification results were judged as important core elements for successful management in bakery industry. Since bakery brands are losing their differentiations in both functional and physical aspects, the study aimed to offer strategic suggestions to bakery industry. The result of study modelling were GFI=0.911, AGFI=0.887, NFI=0.935, CFI=0.979, RMR=.126 at the level of $x^2$=313.294(df-=218, p<0.001). First, model credibility and model attractiveness of advertising models bad a positive(+) influence on advertising attitude. Second, advertising attitude bad a positive(+) influence on corporation reputation and reliability. Third, corporate reputation also bad a positive(+) influence on corporate reliability.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.85-102
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• 2015

The purpose of this study was to present the direction of the safety manual in the food service industry kitchen. The accident rate in food industry kitchens is around 87.2%, it meaning nearly 9 workers have accident among 10, considered to be very high. The most common accident is a knife cut wound (84.7%). And burns caused by hot water and oil (74.4%), then shown slip and falls (28.1%). The degree of fulfillment of kitchen safety awareness and safe environment varied based on gender, in which male are considered more likely to suffer from accidents than women. The level of safety perception varies between workers at different career points. Workers with 1~3 years of experience suffer the highest rate of accident, while workers with 7~10 years and more of experience are believed to be at lower risk of accident. Restaurant type did not exhibit a significant influence on accidents cases, although differences in the adoption of personal safety, even partially, were discovered, at significance of 0.01 < 0.027 < $0.05^*$. Based on these results, this paper has suggested preventive safety management validation model the food service industry based on kitchen management and incident management, and presented steps necessary.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.130-146
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• 2010

This research examines difference in learning motivation and self-regulated learning according to the general characteristics of the students in hotel and food service related departments at vocational colleges, and subsequently identifies correlation between the two attributes. The research conducted a survey for 300 students in hotel and food service related departments at three vocational colleges in Daegu region, and 267 copies were used for the final analysis. In terms of learning motivation, students in the age between 20 and 24 indicated 'employment after graduation' as the strongest motivation while relatively older students indicated 'joy of learning' as their motivation. It turned out that students who showed strong motivation in terms of 'employment after graduation' and 'fun of college life' acquired more professional certificates. Next, regarding self-regulated learning, female students showed higher ability than male students. Students in higher grade, with older age, and with field practice experience showed more strength in self-regulated learning. Students with higher levels of a cognitive strategy, meta cognition and achievement value acquired more professional certificates. Learning motivation and self-regulated learning showed positive correlation with an exception of 'amotivation' among learning motivations. 'Amotivation' demonstrated negative correlation with all the factors of self-regulated learning ability.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.193-209
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• 2014

The purpose of this study is to figure out the effects of consumers' recognition and shopping motives for local food on purchase behaviors. To achieve this, a survey was carried out to 350 consumers who have experienced in purchasing local food in Wanju from May 21 to May 30, 2014. The results were as follows. First, the effects of consumers' recognition for local food on purchase behaviors showed that cognitive, regional, sanitary and public perspectives had a positive effect on repurchase intention(p<.05). Cognitive and sanitary perspectives had a positive effect on recommendation intention(p<.01). And cognitive, ecological, regional, sanitary and public perspectives had a positive effect on preference(p<.05). Second, the effects of consumers' shopping motives for local food on purchase behaviors showed that while convenient and economic motives had a positive effect on repurchase intention(p<.001), a hedonic motive had a negative effect on repurchase intention(p<.001). While convenient and economic motives had a positive effect on recommendation intention(p<.01), a hedonic motive had a negative effect on recommendation intention(p<.001). And convenient and economic motives had a positive effect on preference(p<.001). In other words, consumers' recognition and shopping motives for local food had positive negative effects on purchase behaviors. As stated above, cognitive, regional, sanitary and public perspectives they are usually hearing had a positive effect on the consumption of local food.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.106-120
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• 2015

Along with economic growth which affects to the overall increase in income level within society, more permissible leisure time, and change in values of the life style directly affected to the more demand of performance arts. The theaters where the performance contents are actually accomplished have been built with various objectives and now there are 232 of performing art theaters are in operation at various locations over the country. The purpose of this research is to identify behavioral factors regarding how the preferable choice were made from the various type of the performance arts, study for the correlation on post behavior customer based on the survey conducted at Sori Art Center. As a result of this research, there were strong correlation were identified between how the preferable choice were made among the various type of performance and Customer's intend of returning visit /perceivd value. In addition to the aforementioned result, the survey result shows that the excellence of the facility, hospitality level of the staffs, and additional customer services were the meaningful positive factors and user convenience/subsidiary facilities were negative factors to the overall service quality control activities. The research reveals meaningful correlations between quality of the customer service factors and how the preferable choice were made by customer that lead to strategic plan which will increase competitiveness of the Sori Art Center. Extensive research for the Sori Art Center which represents cultural power of the local community would be exemplary case not only for the art centers in metropolitan area but also other local areas within the country.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.16-32
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• 2012

The purposes of this study were to understand how franchisor's influence strategies influenced franchisee's boundary spanning behaviors and how franchisor's entrepreneurship influenced franchisee's boundary spanning behaviors. This study also analyzed whether franchisor's entrepreneurship played a moderating role in the causal relationship between franchisor's influence strategies and franchisee's boundary spanning behaviors. Based on a total of 698 self-administered questionnaires obtained from franchisees(food-service unit owners or managers) in Korea, frequency analysis, exploratory factor analysis, reliability analysis and hierarchical regression analysis were conducted. The research findings showed results that firstly, promise (${\beta}$=0.292), threat (${\beta}$=-0.256), recommendation (${\beta}$=0.200), information exchange (${\beta}$=0.359), request(${\beta}$=-0.097) and legalistic plea(${\beta}$=-0.137) had a significant effect on franchisee's boundary spanning behaviors and secondly, franchisor's entrepreneurship had a significant positive effect on franchsee's boundary spanning behavior. In addition, the effects of franchisor's promise(${\beta}$=0.168) and threat(${\beta}$=-0.075) on franchisee's boundary spanning behaviors were found to be partially moderated by franchisor's entrepreneurship. Franchisees wanted franchisors to execute a high level of entrepreneurship and deliver a promise in an influence strategy. Limitations and future research directions were also discussed.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.105-119
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• 2009

The elevated standard of living and increased interest in health and well-being have caused customers to expect a role. Consumers are more and more interested in food service merchandise development. The purpose of this paper is to perform a discriminant analysis of merchandise development policies based on customer participation strategies. Statistical techniques employed included the reliability analysis and the discriminant analysis. The current thesis is based on the 350-questionnaire-survey conducted from July 1 to July 31, 2008 at five food service companies in Seoul and Gwangju. The data collected for this study was analyzed with frequency analysis, reliability analysis, validation analysis, factor analysis, and discriminant analysis using the SPSS 12.0 package program. The results of the test of the hypotheses can be summarized as follows: the analysis shows that there is significant difference between the active groups and the passive groups in all the merchandise development related factors, market directivity, and customer satisfaction directivity. Thus, food service management needs to apply customer participation strategies aggressively.