• Journal of Advanced Navigation Technology
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• v.16 no.6
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• pp.1065-1079
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• 2012

This research is done with the objectives to examine and to identify how the main factors of airline services, which become fundamentals for airline customers to select their favorite one, affect their customer satisfaction and their customer preference, with a focus on adjustable influence of converting cost. The survey has been conducted with the population of the airline customers who use international airlines through Incheon International Airport and processed with the objectives to verify the influence of the main factors of airline services to customer satisfaction and customer preference and also to collect the verified data for adjustable influence of converting cost between customer satisfaction and customer preference, and its results are as follows: Firstly, airline services have significant impact on their customer satisfaction. Secondly, they also have significant impact on their customer preference, Thirdly, the converting cost between both of customer satisfaction and customer preference to airline services doesn't involve the adjustable function in consecutive cost nor in learning cost but it does involve the one in sunk cost.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.167-181
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• 2015

The purpose of this study is to examine the effects of genuineness, usefulness, overstatement, and assentation of the smartphone majib app on trust, perceived risk, and use intention, and thereby suggest useful information for the mobile application. A survey was conducted from May 11, 2015 to June 30, 2015 targeting smartphone majib app users through convenience sampling. A total of 300 questionnaires were distributed, of which 275 were used for analysis after excluding 25 response for negligent or inappropriate responses. The results found that, first, of the review characteristics, genuineness and usefulness, assentation had positive (+) effects on trust, while overstatement had a negative (-) effect on trust. Second, of the review characteristics, only genuineness and usefulness had significant effects on perceived risk. Third, trust had a significant effect on use intention rather than on perceived risk. Fourth, trust and perceived risk had mediating effects on the relationship between the assentation of the majib smartphone app review characteristics and use intention.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.255-263
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• 2015

This study was conducted to test the fermenting of high quality vinegar using Wasabi japonica Matsum leaves. Alcohol fermentation with Wasabi japonica Matsum leaves resulted in the reduction of sugar and sugar alcohol content during fermentation, which decreased sharply over 3 days. The alcohol content was maximized (15.4%) after 8-days of alcohol fermentation at $27^{\circ}C$ by adjusting the initial sugar concentration to $27^{\circ}Brix$, and vinegar with an acidity of 5.1% was obtained after 21-days of acetic acid fermentation at $30^{\circ}C$. The pH was shown to be 3.5 after 21-days of acetic acid fermentation at $30^{\circ}C$. Regarding the color of Wasabi japonica Matsum leaves vinegar, the L and b values increased according to fermentation time, whereas a color values decreased. In conclusion, based on the above results, it is determined that the use of Wasabi japonica Matsum leaves allows for the production of high-quality vinegar.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.195-205
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• 2015

This study was conducted to investigate the chemical characteristics of different treatments of Gochujang during fermentation at $28^{\circ}C$ C for 100 days, in an effort to improve its taste and organoleptic quality. All treatments of Gochujang saw no effects on total viable bacterial numbers, which kept constant level, during fermentation (2.7~3.22 log CFU/g). Yeast numbers did not change for all treatments in the 100 days of fermentation, but then decreased thereafter, yeast numbers increased during fermentation, showing a level of 0.45~0.42 mg% in the Gochujang with red chilli seed powder on the 100th day of fermentation. DPPH radical scavenging in the early stage of fermentation revealeda tendency to increase in conjunction with an increase in the amount of red chilli seed powder added. Sensory examinations, including taste and preference, of the manufactured Gochujang suggest that the optimal fermentation product results from the condition of 20% added red chilli seed powder.

• Journal of the Korean association of regional geographers
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• v.21 no.3
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• pp.569-582
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• 2015

This study deals with six spa touristy places to analyze the similarity in image and selection factor recognition through multidimensional scaling method. The result is as following. First, as a result of analysis in the similarity in Image of the 6 touristy Spa places, each "Asan and Onyang" and "Suanbo and Ducksan" form different similar image groups. However, Yoosung does not share the similarity in Image that other Spa places own. Second, as a result of analysis of selection factors in the six touristy spa places, it is found out that there is no big difference in selection factors such as 'spa facility', 'a fee to use', and 'quality of service' in the six spa places. Yet, Onyang, Yoosung, Ducksan, and Suanbo spa reflect high selection factor as 'a recognized spa place' different from Asan and Dogo where the reflection of selection factor is low. Onyang, Yoosung, and Dogo regions reflect high selection factor as a 'Touristy destination' while Asan reflects low selection factor.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.120-135
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• 2014

This research aimed to investigate the effect of business management of Korean restaurants on business performance and to propose an alternative. For this investigation, a survey was carried out targeting Korean restaurant managers in the capital area, and with 360 copies as sample, factor analysis, difference test, and multiple regression analysis were conducted. As a result of analysis, among the factors of business management of Korean restaurants, only information management and fund management appeared to have effects on both financial performance and nonfinancial performance. This means, in case of Korean restaurants, business performance can be improved by understanding every environment about food service management and customer demands, by investing fund in the right place, and by managing inefficient expenses. Therefore, it is most important for a Korean restaurant manager to cultivate knowledge in management and to put effort into cost-reduction of all employees.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.38-53
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• 2014

This Study has conducted a survey on the usage status of traditional rice cake as a meal substitute and an analysis on the selection attributes affecting purchase targeting male and female adults over 20 years old living in Seoul area so as to acquire basic data for enhancement of service and quality, and product development to facilitate and generalize rice cake consumption as a meal substitute. The survey was conducted for around 7 days from September 23rd to 30th, 2013, and 250 effective copies of questionnaire were used for the final analysis. The research outcomes show no significant deviation in terms of demographical features such as gender, marital status, age range, average monthly income and housing type; but there was a meaningful deviation in university graduation. Also, it is shown that taste, freshness, and convenience of a store were considered in their purchase of traditional rice cake as a meal substitute. Therefore, it is expected that development of various products, available for meal substitutes, would generalize and vitalize the consumption of traditional rice cake.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.92-107
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• 2016

The purpose of this study is to investigate how food-related lifestyle of Chinese customers affect purchase intention for Korean Ramen and to verify the moderator effects of food neophobia and Korean attitude to food safety between them using hierarchical regression analysis suggested by Baron & Kenny. The findings and implications can be summarized as follows. First, while food-explorer or convenience-oriented traits in Chinese customers have significant and positive effects, the health-oriented trait has a negative effect on purchase intention of Chinese customers for Korean Ramen. Second, there is negative moderating effect between the trait of convenience-oriented and purchase intention of Chinese customers for Korean Ramen. Third, there is a positive moderating effect between the trait of food-explorer or convenience-oriented, and purchase intention of Chinese customers for Korean Ramen.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.254-268
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• 2016

The purpose of this study was to verify the effects of two types of social capital on trust, purchase intention, and SNS-WOM with regards to food products. In addition, the mediating role of trust was also examined. This survey was conducted from 15th to 29th on February, 2016 among SNS using convenience sampling method. A total of 300 responses were collected, of which 291 were used for analysis, after excluding responses containing missing data. Multiple regression and hierarchical regression were conducted to verify the hypotheses. The results from this study are as follows. First, it was found that bridging social capital had a greater effect on trust of food product than the bonding social capital. ; Second, trust of food product significantly impacted purchase intention and SNS-WOM;. Third, trust of food product found to mediate the relationships between bridging social capital and SNS-WOM, bridging social capital and purchase intention.

• Culinary science and hospitality research
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• v.22 no.1
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• pp.141-152
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• 2016

Recently, not only development of curriculum associated directly with job, the development of new education model is in great need. So, the purpose of this study is to develop the instructional design guideline utilizing goal-based scenario(GBS) for college students who major in culinary arts. First, to achieve this goal, we recognized the 7 core elements(learning goal, mission, cover story, role activity, scenario operating, resource, feedback) composing GBS through literature review and case study. Second, we drew a conclusion about the problem and guideline for traditional culinary practice course by conducting inspection about culinary practice environment and needs with professors who are teaching culinary arts. Third, we applied the instructional design guideline for culinary practice to regular classes according to GBS's factors, and then we did formative evaluation with content experts and educational technology expert. Finally, we designed the final instructional design guideline for culinary practice by modifying early model reflected the result of formative evaluation. The results of this study are as following. First, when we applied GBS to culinary practice, professors have to focus on process of materialization by developing easy scenario to students. Also, they have to prepare the class circumstance to feel about sense of realism in advance. Second, to give a conjugally new skill at working, professors's effort is important. culinary practice education at college has responsibility to carry out the vocational training that has competitiveness and difference with labor market's needs. Therefore, it is necessary for us to develop the teaching and learning model for culinary practice which is suitable for major based on the manpower demand for industry without causing job mismatch from demand for industry.