• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.206-219
• /
• 2010

The purpose of this study is to manage job stress of foodservice employees effectively by analyzing their job stressors and relationship of job satisfaction and turnover intention. It also analyzed the effects of social support and coping strategies on job stressors. The data for the study were collected through conducting a survey to the employees who work at hotel foodservice departments and buffet restaurants in Busan area. Major suggestions and significances of this study can be outlined as follows: First, it was found that 6 job related stressors(work environment, personal relation, role, task characteristics, career development, individual character). Second, it was revealed that personal relation and career development factors have an effect on employees' job satisfaction and turnover intention. Third, it was illustrated that social support and coping strategies have a moderating effect of job stressors between job satisfaction and turnover intention.

• Culinary science and hospitality research
• /
• v.21 no.1
• /
• pp.159-173
• /
• 2015

This study performed to examine the effects of the characteristics of SNS information, SNS site, and perceived usefulness of information on the visiting intention of SNS user in context of restaurant. Customers use SNS for navigation to find useful information and confirm the information about the destination they would like to visit. To achieve purpose of the current study, we developed a research model based on theoretical backgrounds and conducted a questionnaire survey targeting who is using SNS for searching a useful information. The results were as follow. 1) SNS information reliability, neutrality and amusement had a positive effect on the perceived usefulness of the information. 2) SNS site interaction, usage simplicity and reliability had a positive influence on the perceived usefulness of the information. 3) SNS user's perceived usefulness of the information had a positive effect on the perceived usefulness of the information.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.234-248
• /
• 2013

This study aimed to examine the roles of perceived convenience and usefulness of restaurant customers' revisit intention. To achieve the purpose of this study, it reviewed the theoretical background about perceived convenience, perceived usefulness and revisit intention and conducted an empirical analysis of them. For the empirical analysis, a questionnaire was given to a total of 228 regular restaurant customers at Busan area. The results were as follows. 1) The regular restaurant customers' perceived convenience and perceived usefulness had a significant effect on their revisit intention. 2) The regular customers' perceived convenience had an effect on their perceived usefulness. 3) Time elements and experience of visiting a restaurant had an effect on the perceived convenience. 4) Utilitarian values and hedonic values had an effect on the perceived usefulness.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.184-195
• /
• 2013

The purpose of this study is to develop fresh pasta added with superjami, which had a high C3G (cyanidin-3-glucoside). Making fresh pasta with wheat flour and superjami(0, 10, 20, 30, 40%) was done, followed by the mechanical test(moisture content, color value, weight, volume, texture, tension) and the sensory analysis(attribute difference test, preference test). Results are as follows. Moisture content of fresh pasta and cooked pasta was the highest in SP40, and the scores of cooked pasta was much higher than those of fresh pasta. L, a and b value decreased as the ratio of superjami powder. Hardness, chewiness and tension force decreased, while weight, volume, adhesiveness and tension distance increased as the ratio of superjami powder. Attribute difference test showed that color intensity, superjami flavor, savory flavor, superjami taste, savory taste, graininess and after swallow were intense as superjami powder was added. The preference test showed that SP20 containing 20% of superjami powder was the most preferable in flavor, taste, texture and overall quality. Therefore, this was taken as the optimal superjami powder contents for maximizing the overall quality of fresh pasta.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.170-183
• /
• 2013

The purpose of this study is to classify the attributes of culinary educational quality by using the Kano model. This study carried out literary research and empirical analysis. Data were collected among 486 students whose major is culinary arts and analyzed with SPSS 19.0 and EXCEL 2007. It classified culinary educational quality by employing the Kano model and modified the Better and Worse quotients suggested by Timko. The results of the study are as follows. First, it was found that total 25 attributes could be classified into 17 Attractive quality attributes, 2 Must-be quality attributes and 6 Indifferent quality attributes, while One-dimensional quality, Reverse quality and Questionable quality attributes were not found. Second, according to the Better and Worse quotient by Timko, "Objective instructor's evaluation" item was the highest score in the Better quotient. On the other hand, the "Having foreign professors" item is the lowest in the Worse quotient. Third, marketing implications and limitations were discussed.

• Journal of the Korean Society of Food Culture
• /
• v.29 no.3
• /
• pp.231-239
• /
• 2014

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low medium high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

• Journal of the Korean association of regional geographers
• /
• v.14 no.2
• /
• pp.126-140
• /
• 2008

The purpose of this study was to compare the motivation factors between two groups: Chinese and Japanese tourists in Jeju-do. Also, this study offered an integrated approach to attempts to extend the theoretical and empirical research evidence on causal relationships of each group among motivation factors, perceived value, satisfaction, and intention to revisit and finally, the result of path analysis was compared. The results indicated that Chinese tourists' perceived value was positively affected by tourists' convenience(i.e. reservation system and tour guide) and their cultural experience had an influence on tourists' satisfaction significantly. On the other hand, Japanese tourists' satisfaction was positively affected by tourists' convenience and their perceived value significantly influenced on tourists' intention to revisit. The findings of this study can be used as a marketing strategy for each tourist group.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.15 no.2
• /
• pp.891-901
• /
• 2014

This study is The inclination of the display element, and use a lot of beauty is being affected. As such, the display elements are important at the current time. The Influence of Display Components for Beauty shop Customer Lifestyle, the difference between customer satisfaction and beauty shop Customer Lifestyle and the Influence of Customer Satisfaction for Display Components. Effective and efficient hair salon to salon management ideas on display for customer satisfaction by providing the strategy was to provide useful information. The results of this study are as follows: First, Lighting and the overall atmosphere is one of the most influencing lifestyle factors' convenience-oriented(significance level p< 0.05). Second, Color is one of the most popular lifestyle factors that affect 'appearance-oriented'(significance level p< 0.05). Third, 'Jean Louis David' is a young progressive display of consumption inclination with beauty shop customers appeared to be suitable for(significance level p< 0.05).

• Journal of Korea Trade
• /
• v.24 no.8
• /
• pp.81-100
• /
• 2020

Purpose - Based on complexity theory, this study develops a configurational model to predict the profitability of Halal cosmetics firms in the Indonesian and Malaysian markets. The proposed research model involves two level configurations-industry context and selling strategies-to predict high and low scores of a firm's profitability. The industry context configuration model comprises industry stability, product homogeneity, price sensitivity, and switching cost. Selling strategies include customer-focused, competitor-focused, and margin-focused approaches. Design/methodology - This is the first empirical study that calculates causal models using a combination of industry context and selling strategy factors to predict profitability. Data obtained from the marketing managers of cosmetics firms are used to test the proposed configurational model using fuzzy-set qualitative comparative analysis (fsQCA). It contributes to the current knowledge of business marketing by identifying the factors necessary to achieve profitability using analysis of condition (ANC). Findings - The results revealed that unique and distinct models explain the conditions for high and low profitability in the Indonesian and Malaysian halal cosmetic markets. While customer-focused selling strategy is necessary to attain a higher profit in both the markets, margin-focused selling strategy appears to be an essential factor only in Malaysia. Complexity of the interactions of selling strategies with industry factors and differences between across two study markets confirmed that complexity theory can support the research configurational model. The theoretical and practical implications are also illustrated. Originality/value - Despite the rapid growth of the global halal industry, there is little knowledge about the halal cosmetic market. This study contributes to the current literature of the halal market by performing a set of asymmetric analytical approaches using a complex theoretical model. It also deepens our understating of how the Korean firms can approach the Muslim consumer's needs to generate more beneficial turnover/revenue.

• Journal of People, Plants, and Environment
• /
• v.22 no.6
• /
• pp.629-639
• /
• 2019

This study was conducted to analyze the characteristics of visitors to Hadong Bukcheon Iceland Poppy (BIP) Festival in order to sustain and enhance local flower festivals as a garden tourism. A questionnaire was distributed to BIP Festival visitors from May 18 to 27, 2018. A total of 167 responses were subject to be analyzed. Descriptive statistics analysis was mainly used and focused on describing the results in direct to explain the BIP Festival as a garden tourism. The number of female visitors and those in their 40s and 50s was high. Most of the visitors were found to live in other cities or counties near the area where BIP Festival was held and to prefer festivals held on the theme of nature and local features. The revisit rate and awareness of BIP Festival were 52.1% and 72.5% respectively. They mainly obtained the information on BIP Festival from people around them including family members, friends and colleagues, or from the Internet. Most answered that BIP festival was the most important destination on their trip. The major motives of BIP Festival visit included "spending quality time with family or friends (34.1%)", "appreciating Iceland poppy and gardens (25.6%)", and "enjoying oneself (tranquility, mental rest, etc.; 21.3%). As a companion, family and friends/colleagues accounted for 62.3% and 26.3% respectively. Most were found to spend 1-2 hours on visiting BIP festival and stay in Hadong county for a quarter of a day. In satisfaction of BIP Festival itself, "display and maintenance of Iceland poppy (3.76)" and "easiness of viewing (places arrangement, path, etc.) (3.57)" were high. In satisfaction of public relation and information, "service and hospitality of guides and desk clerks (3.66)" was high. The intention to revisit BIP Festival was nearly affirmative (3.73-3.80).