• Culinary science and hospitality research
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• v.5 no.1
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• pp.175-204
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• 1999

Today, the hotel industry in a whole are facing serious problems with a number of reasons. To overcome this situation, Customer-Oriented Marketing is considered to be a solution for the hotel F & B management, due to the potential of F & B department. The main purpose of this study was to present the Food and Beverage Marketing Mix Strategies suitable for the market characteristics. To achieve the purpose of this study, theoretical and empirical approaches were used. In review of theoritical background, basic concepts and characteristics of hotel F & B, hotel F & B marketing environment, and hotel F & B marketing mix were studied. Based on the theoritical studies and previous studies, F & B marketing mix sub-components were chosen. In this research, F & B 5P's and 1I marketing mix are discussed, they are Product, Price, Promotion, People, Physical evidence and Image. Through the survey, a number of important segment markets are emerged, which lead to essential segment markets ; business, conference and leisure market. F & B marketing mix strategies as follows. First, for the physical evidence mix, to build up the position as deluxe hotels, it is necessary to matte an investment in technical and decorative components. Second, for the people mix, to assure the service quality, the education and training programs for employee are required. Third, for the image mix, to ensure the image of hotel brand strength, the consideration for public area layout, restaurant and bar ambience, and green policy are required. Fourth, for the product and price mix, to differentiate the F & B, it is necessary to offer thorned and ethnic cuisine, and signature restaurants. Fifth, for the promotion mix, to attract more cumstomers, creative and various promotion activities, and long-term investment in customer-oriented marketing are required. There were some limitations in this study. That is, most of hotels don't operate the concrete and effective F & B marketing, have difficulty in getting data base for F & B customer. Despite their limitations, this study add some values to hotel F & B management in that it introduce the service marketing mix strategies to hotel F & B marketing.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.434-440
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• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.

• Journal of Digital Convergence
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• v.15 no.12
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• pp.293-301
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• 2017

Most new products not only suddenly disappear in the market but also quickly cannibalize older products. Under such a circumstance, retailers may have too much stock, and customers may be faced with difficulties discovering products suitable to their preferences among short life cycle products. To address these problems, recommender systems are good solutions. However, most previous recommender systems had difficulty in reflecting changes in customer preferences because the systems employ static customer preferences. In this paper, we propose a recommendation methodology that considers dynamic customer preferences. The proposed methodology consists of dynamic customer profile creation, neighborhood formation, and recommendation list generation. For the experiments, we employ a mobile image transaction dataset that has a short product life cycle. Our experimental results demonstrate that the proposed methodology has a higher quality of recommendation than a typical collaborative filtering-based system. From these results, we conclude that the proposed methodology is effective under conditions where most new products have short life cycles. The proposed methodology need to be verified in the physical environment at a future time.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.161-167
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• 2015

Consumer satisfaction is decided by how to provide some information for consumer. Therefore the information qualities such as product and service are very important to retain consumers who have continuously purchasing state of mind. This research confirm the effectiveness of consumer satisfaction in means of information quality that social commerce provides. According to the result of analysis, all aspects of information quality(product information quality, service information quality and social information quality) except price information quality were found to be significantly related to the customer satisfaction. In conclusion, to understand China consumers who purchase through social commerce, this research study the method of how to improve the satisfaction of social commerce in means of information quality.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.72-80
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• 2007

The pine mushroom is recognized as a valuable functional food and is considered the first kind of mushroom. One of the product development plans for the pine mushroom is a Teriyaki pickle. The physical properties and sensory evaluation of this product were measured, as well as sensory evaluations and microbe tests after a storage period. 9 types of high pressure-cooking conditions with Teriyaki seasoning were tested. The Teriyaki seasoning was heated from $110^{\circ}C$ for 2 hours, 1 hour or by the traditional method. Based on our testing and evaluations, the pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours or 1 hour had the highest preference and color ; Odor and overall preference increased with longer storage periods. Also, from the 21st day, the microbe levels in the traditional method Teriyaki seasoning measured less than those in 30 others. But, until storage 28th day, no microbes were detected in Teriyaki seasoning liquid from the high pressure-cooking condition. As a result, the high pressure-cooking condition was a simpler manufacturing process than the traditional method. The salinity of Teriyaki seasoning liquid from the high pressure-cooking condition was relatively lower than that from the traditional method. Therefore, the pine mushroom pickle prepared with Teriyaki seasoning under high pressure-cooking conditions will be considered for commercialization. The pine mushroom Teriyaki pickle heated from $110^{\circ}C$ for 2 hours was preferred the most, so this method is suitable for the Teriyaki seasoning.

• The Journal of the Convergence on Culture Technology
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• v.6 no.4
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• pp.15-20
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• 2020

A manufacturing industry has secured its competitiveness through cost reduction, research for new products, development of manufacturing technology traditionally. However, many manufacturers are being required of innovative efforts for business sustainability by emergence of new technology and industry owing to fast technology development and convergence among technologies and industries. Continuous growth can not be expected with the way of simple manufacturing and sales under the 4^th industrial revolution era. Separation of service from product is getting more vague in some specific area and a service provider is often offering its own product together. Innovation destroying manufacturing value chain with servitization can only create the new value. Basic concept of servitization, paradigm change and future prospect of manufacturing industries suffering from the 4^th industrial revolution will be analyzed in this paper. Also, the strategy, application and methodology for servitization required in the convergence period will be researched.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.2
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• pp.259-270
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• 2008

The convenience and flexibility due to the spread of Internet allowed consumers to easily participate in marketing activity. Consumers want to participate in designing, manufacturing, delivering of products and service by expressing their opinions to the companies because they want to buy customized goods where their requirements are incorporated. We can expect that, through this interactive process of customization between consumers and companies, strong relationship quality may be built as a result of the interaction. The main purpose of this study is to examine the influence of consumer perception of customization on relationship quality in the e-business context. To accomplish this purpose, I reviewed the concept of customization, identified the perceptive factors of customization in e-business context (i.e., perception of participation level, assessment of flexibility), and examined the type of customization. Whether customization type generates varying degrees of perception of customization and relationship quality is revealed. As a result, collaborative product/service customization generated the highest relationship quality. Assembled product customization that was built based only on predicted consumer needs without any interaction between consumer and company showed a low level of relationship quality. And this type had no significant difference from standardized products. In short, there is a strong need for e-business companies to interact with consumers to improve relationship quality.

• The KIPS Transactions:PartD
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• v.15D no.5
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• pp.621-628
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• 2008

Many of today's businesses need IT system's flexibility for on-demand business which can be rapidly adapted to environment changes. Service oriented architecture (SOA) provides the infrastructure which makes business flexibility possible under the on-demand operating environment. Therefore, to satisfy these requirements, new approach for assuring business flexibility and enhancing reuse is needed. In this paper, we propose an approach for developing a business process family model (BPFM) in which the variabilities in business process family can be explicitly represented by using the variability analysis method of software product line. In addition, we describe the supporting tool for this approach. It can model the BPFM and generate automatically BPMs through decision and pruning process from BPFM. By using our approach, the business and its IT system can correspond to business environment changes rapidly and efficiently.

• Proceedings of the Technology Innovation Conference
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• 2002.02a
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• pp.133-149
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• 2002

This study aims to investigate the impact of wide use of digital technology, in particular, the Internet, on innovation process and corporate strategy in electronics industry. The introduction of digital technology has changed innovation process, business model and organizational structure of the electronics companies. With the introduction of digital technology, the entire value chain of electronics industry from procurement, sales, and marketing to R&D and manufacturing has been restructured. E-commerce has been a major agenda for e-business. Recently, collaboration among electronics companies through e-marketplace has emerged as an important issue. A web-based e-commerce standard, so called RosettaNet, has been developed for facilitating e-transactions of electronics firms. The development of digital technology has dramatically increased the processing speed and sophisticated the virtual reality technology. As simulation becomes easier and more effective, the uncertainty and risk involved in R&D has decreased significantly. Another positive impact is closer cooperation between R&D and manufacturing functions. Taking advantage of automated and flexible production technology, has a new type of firm, so called, EMS (Electronics Manufacturing Services) emerged, whose strategic focus is on manufacturing only. The EMS can be seen as a kind of innovative organization, that is, a modular organization for production function. Digital technology has made convergence of computer and communication possible at early years but right now the convergence has been accelerated in extensive areas of communication, broadcasting, information appliances, software, contents, and services. Firms' effort for an innovative product and service has been intensified and the competition for a new standard product and service has become severe in electronics industry. Business activities are always realized in a specific organizational context. Accordingly building up innovation-friendly organization has emerged as a critical concern. Due to the striking decrease of transaction cost, a network type of organization has proliferated, and a business function turns into a modular organization. As a whole, digital technology has pushed electronics firms into developing their own business model, which takes consideration of standardization of business platform and their core competency.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.5
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• pp.2703-2712
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• 2014

The purpose of this study is examine the factors influencing performance of long-term orientation and Corporate Social Responsibility(CSR) activities. This model tests various theoretical research hypotheses relating to social enterprise, CSR activities and long-term orientation. The proposed model is analyzed to target 115 social entrepreneurs with Smart Partial Least Square(PLS) 2.0. The result of hypothesis testing are as follows. First, long-term orientation positively influence community responsibility, environmental responsibility, and product(service) responsibility. Second, community responsibility positively influence financial and non-financial performance. Third, environmental responsibility positively influence non-financial performance, but does not significantly influence financial performance. Finally, product(service) responsibility does not significantly influence financial and non-financial performance. The results of this study will provide various implications to improve performance, long-term orientation, and CSR activities in social enterprise.