• Design Convergence Study
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• v.15 no.3
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• pp.117-131
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• 2016

The introduction of comprehensive programming channels has led to a diversity in the viewers' tastes and excessive competition between TV channels. Demand for channels on well-being is also increasing, due to the well-being and green consumption trends. This study conducted a case study on domestic and international channel branding strategies as well as an analysis on Korean channels focusing on well-being and lifestyle and found that there are no TV channels which provides comprehensive well-being information on food, clothing and housing at the moment in Korea. This study further discovered that information on such topics are currently provided in a tidbit fashion via educational or entertainment programs. Therefore, this study presented strategies for a well-being lifestyle channel brand and designed the brand mark and a station ID for the channel. This study conducted a survey targeting 50 men and women over 20 who have participated in environment-related projects for an objective verification of the channel brand strategies and design. The survey showed that the respondents were generally positive towards the necessity of the channel and of the content presented by this researcher. Some of the respondents, however, pointed out that the readability of the brand mark needs to be improved. This was reflected in the improved design and a survey comparing the two designs showed positive results. The results of this study will contribute to the launch of a well-being lifestyle channel targeting green consumers in the future.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.12
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• pp.37-50
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• 2017

This study was performed to understand Malaysian Muslims' awareness, attitudes and purchasing behaviour on ginseng (G) and red ginseng (RG) products. A survey of 200 Muslims residing in Malaysia was conducted on awareness, eating experience, preferences, cognitive efficiency of G and RG products, purchase behaviors and satisfaction through a online-survey methodology. Results shows that 50 % and 40% of the participants aware the G and RG products. In particular, awareness amongst female or married consumers is relatively high. Health promotion is the major reasons to consume eat G and RG products in this group of participants. However, the most frequently consumed type of G products was ginseng coffee, candies and chocolates, in their 40s and 50s or married consumers. Participants are also aware of the efficacy claims of these products with regard to improvement of fatigue, immunity and hypertension. While Malaysian Muslim consumers are satisfied with the health claims, convenience to purchase and tastes and aroma, they are dissatisfied with packaging specifications, price. Participants would intend to recommend G and RG products to relatives (82.6%), and are willing to buy them in the future (83.5%). Conclusively, there must be a clear interest and demands of Halal-certified G and RG products among Malaysian Muslims and it is deemed to need of strategic product development and marketing to enhance awareness of G and RG products in the future.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.805-812
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• 2009

The consumer acceptance of food is not only affected by the sensory characteristics of food but also by the non-food factors, including food experience, consumption frequency, and food attitudes. Therefore, food attitude scales such as the food neophobic scale, VARSEEK scale, Dutch restrained eating scale, health taste attitude scale, etc. have been developed and effectively used to predict consumer liking and behaviors. Since the globalization of Korean food is currently one of the hottest topics in the Korean food industry, the aim of this study was to identify the tastes and flavors that may represent Korean cuisine. Additionally, an attitudinal scale for Korean taste and flavors was developed, which can then be utilized to predict a consumer's liking of Korean food. In the first stage of the experiment, the representative taste and flavors of Korean cuisine was surveyed by a Korean culinary expert group (n=23) and general consumers (n=62). As a result of these surveys, 4 types of flavors, hot pepper flavor, 'goso' flavor, garlic flavor, and fermented flavor were shown to be the most representative flavors of Korean cuisine. Based on these results, the second stage of the experiment was carried out to develop an attitudinal scale for Korean style flavors. Eleven to 17 questionnaires were developed for each of the 4 types of flavors. The survey consisted of a total of 53 questionnaires and 154 female consumers and 158 male consumers participated in the survey. The data was analyzed by factor analysis. For each type of flavor, the final attitudinal questionnaires were selected based on the following criteria: 1. high absolute factor loading value, 2. carrying clear meaning of the corresponding flavor attitude, and 3. delivering the meaning sufficiently when translated into other language. The final Korean style flavor attitude scale consisted of 7 hot pepper flavor, 6 'goso' flavor, 6 garlic flavor, and 7 fermented flavor questionnaires. In the next step of this study, experiments will be carried out to validate the Korean style flavor attitude scale.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.544-557
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• 2010

This study was performed with Korean adults to investigate Makgeolli drinking behavior, preference, and perception about Makgeolli and health, as well as Makgeolli complaints and prices. A survey questionnaire was formulated to obtain information on demographic variables, drinking habits, and perceptions about Makgeolli's function, price, and complaints. The questionnaire was distributed to 468 adults living in the capital area. The results are as follows. Makgeolli (16.1%) was third preferred, following Soju (45.1%) and beer (30.7%), and no significant differences were observed by gender and income, but the preference for Makgeolli increased with increasing age (p<0.001). According to the survey, the largest reason both genders drank Makgeolli was that it tastes good. Men preferred Makgeolli for its health effects and cheap price, while women preferred it for the atmosphere while drinking it. Also, older people and those with higher incomes preferred drinking Makgeolli for its health effect rather than its good taste (p<0.001 for each). No significant difference was observed by gender for the question "Do you think that Makgeolli has a health-promoting effect?" Overall, 51% of the subjects gave positive answers and only 5.9% gave negative answers. Significantly, older people and those with a higher income had a higher rate of answering positively to this question. Belching (45.1%) and headache (29.9%) were the most common symptoms among the side effects of drinking Makgeolli. No significant difference was observed by gender or income, but older people had a higher rate of belching and fewer headaches than younger people (p<0.001). Women had a significantly higher rate of perceiving that Makgeolli was cheap than men. Age and income differences did not influence price perception. To the question "What is the ideal price for high quality Makgeolli", 32.1% answered that the present rate (1,000 won) was ideal, and 59.4% answered that a price between 1,000 and 2,000 won was ideal. These results indicate that the high preference for Makgeolli is due to its good taste and health effects. However, belching and headache caused by drinking Makgeolli were the most common complaints and, thus, must be solved. Some opinions indicated that Makgeolli must eliminate its low-quality image, but, according to this survey, most subjects answered that the ideal price of higher-quality Makgeolli should be increased slightly, which would cause price resistance.

• The Korean Journal of Franchise Management
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• v.2 no.1
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• pp.1-45
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• 2011

Franchising is one of the most effective strategies in promoting business establishment, creating jobs and accelerating economic growth. Thus, many countries in the world foster franchise business and support the franchise industry by enacting relevant regulations and making development policies. Vietnam deregulated franchise market through making franchise-related laws on June, 2005 and after joining WTO in 2009, Vietnamese government opened up the franchise market by letting foreign investors acquire 100% share on their investment in Vietnam. In addition, Vietnamese consumer's rapidly growing income and increasing liking for western life style make Vietnamese franchise market attractive and profitable. For this reason, many global franchise firms are competing to get the best seats. However, there has been no Korean attempt to profoundly study over Vietnamese franchise market. The purpose of this study would focus on analyzing and evaluating cases of Korean and international firms which successfully entered Vietnamese market and on proposing effective strategies and key success factors. The result of this study indicates that the companies successfully settled down to the Vietnamese market have developed marketing strategies which fit their strengths, and their common key success factors are 1) making the best of first mover advantage, 2) adapting themselves to local tastes and behaviors via systematic and scientific market research, 3) making thorough supervision on safety and hygiene, 4) doing strategy of firstly directly being operated and settled down by franchisor, later being managed by franchisees, 5) benchmarking both successful and failed cases in other countries.

• Journal of the Korean Society of Food Culture
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• v.21 no.1
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• pp.31-41
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• 2006

The purpose of this study was to examine the use of different sorts of Korean traditional liquor among male and female adults in Seoul and Gyeonggi province, their awareness of them and their preference in an effort to discuss what problems Korean traditional liquors were faced with and how they could gain popularity among people in general. First, It is investigated of drinking frequency by gender, 51.3 percent of the male adults drunk once or twice a week, and 33.2 percent of the female adults drunk once or twice a month. Thus, the men drunk more often than the women. By age, the adults who were in their 20s and 30s were far different from those who were in their 50s above in drinking frequency. Second, regarding what kind of liquor they enjoyed, the men enjoyed Soju the most, followed by beer and traditional liquors. The women enjoyed beer the most, followed by Soju and wine. The favorite liquor of the men was Soju, followed by beer and traditional liquor, and the women most liked for beer, followed by wine and Soju. The female adults preferred low-proof liquor more than the male adults. Third, concerning their awareness of traditional liquor, Andong-soju was most widely viewed as traditional liquor, which were followed by Munbaeju, Gyeongju-gyodongbeopju, Gyeongju-beopju, Gukhwaju, Ssal- makgeolri, and Geumsan-insamju. Overall, they were rarely aware what traditional liquor was. Fourth, as to purchase experience, the men and the older people had more experience to buy traditional drinks than the women and the younger ones. Fifth, as for anju (dishes for traditional drinks), they believed that panfried food and Kimchi should be served with coarse liquor. Panfried and streamed dishes were considered to be good complements to Takju (rice wine) and Cheongju (clear strained rice wine), and pot stew and soup were looked upon as good complements to distilled liquor. The above-mentioned findings illustrated that in order to step up the development of the traditional liquor industry, perpetual research efforts should be put into adding new tastes to unique traditional liquor drinks. And it's required to commercialize those drinks, and multiple P.R. and marketing strategies should be prepared to promote their sales.

• Journal of Practical Agriculture & Fisheries Research
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• v.17 no.1
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• pp.163-179
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• 2015

The aim of this study is to investigate to which degree farmers did the crop switching and cultivar renewal as a confrontational strategy to climate change, and which problems they had in that process, and then to provide the supporting plans for them. We conducted a questionnaire survey of 15 citrus farmers of the KNCAP graduates in Jeju Island. Most of the survey respondents agreed to the climate change of Jeju Island and the subtropical climate of its coastal area. The farmers have experienced irregular weather such as abnormal high temperature, frequent rain, and droughts, resulting in the harmful insects and new weeds attack. As the climate change strategies, they are adopting a greenhouse culture system, improving a soil drainage using reorganization of planting space, making a new pest management program, and trying to switch a crop to subtropical fruits. It is expected that 50% of the survey respondents have changed their crops or will do; and 73 % of them have changed cultivar or have a plan to do. Only a few farmers directly pointed to a reason for their efforts to change the crops or to renew the cultivars as the anti-climate change strategy, however, most farmers answered the reason was to increase profitability by meeting their consumers' tastes. Presently, it is not the anti-climate change strategy but increase of profitability by meeting the consumers' needs the reason why most of the survey respondents have changed their crops or renewed the cultivars, while a few of them switched their crops to a subtropical fruit trees due to climate change. On the crop switching, they had some difficulties such as a labor shortage, availability of land, operating costs and instable income. On the cultivar renewal, also, they encountered the lack of cultivating techniques for new cultivars and the dim future for the new market. In long-term perspective, Jeju's farmers need new information and educational programs about the effect of climate change on agriculture of Jeju, and cultivation techniques for new crops and new cultivars.

• Journal of Wetlands Research
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• v.25 no.4
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• pp.221-229
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• 2023

Extracted from the metropolitan area, the Paldang Lake, which supplies approximately 8 million tons of water, has achieved a BOD (Biochemical Oxygen Demand) of 1.1 mg/L as a result of water quality preservation policies. However, concerning the COD (Chemical Oxygen Demand) component that encompasses refractory organic matter, there has been an observable upward trend in concentration. The introduction of refractory organic matter into the water source of Paldang Lake brings potential increments in BOD, generates off-putting tastes and odors in tap water, increases THM (Trihalomethane) formation, and triggers algae proliferation. Moreover, if residual hazardous refractory pollutants persist in aquatic environments, they may induce endocrine disruption and phenomena such as antibiotic resistance. In this study, a monitoring campaign was executed to discern the concentration of refractory organic matter emissions from point and non-point sources within Paldang Lake and its upstream region, with the aim of managing refractory organic matter in Paldang Lake. By comparing refractory organic matter emission concentrations across monitored areas, the elimination efficiency at wastewater treatment plants was assessed. Additionally, employing the Pearson correlation correlation analysis technique, correlations among refractory organic matter indices, antecedent wet days, and antecedent dry days were explored. The concentrations of refractory organic matter in rivers and Paldang Lake exhibited a similar pattern. Wastewater treatment plant effluents exhibited higher concentrations compared to rivers and Paldang Lake. The assessment of refractory organic matter removal at wastewater treatment plants indicated a removal efficiency of 65.73%. However, no significant correlation emerged between refractory organic matter emission concentration and antecedent wet days or priory antecedent dry days. This absence of correlation is attributed to data scarcity, underscoring the need for long-term monitoring and data accumulation.

• Korean journal of food and cookery science
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• v.1 no.1
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• pp.74-81
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• 1985

For this research, the Atka-fisher which are used commonly in many homes for baking and broilling were broiled by an iron baking method, a pan baking method, a grill baking method and a microwave baking method respectively after 20 hours salting with 3% salt concentration of fish muscle weight. This thesis has an intention of appreciating the tastes according to each baking method through a sensory test, of examining the corelation between the change of texture measured by Rheometer and a sensory test and of comparing the changes of chemical component of the fish. The results were as follow: 1. The appearance of the broiled Atka-fish maintained a good appearance by the iron baking method and the grill baking method. In the color, the iron baking method and the grill baking method by direct :fire resulted a good score too. In the flavor, there was a significant difference between the grill baking method and the microwave baking method while there was no difference between the iron baking method and the pan baking method. The result of tenderness showed that the pan baking method has the highest score. Difference between the iron baking method and the pan baking was not significant. There was no difference in tenderness between the grill baking method and the microwave baking method. The iron baking method showed-the highest score in juciness and the microwave baking method stowed the highest score in acceptability however the differences were not significant. 2. As a result of the measurement of the texture by Rheometer, the iron baking method and the grill baking method showed higher score than other methods in hardness and chewiness. In springiness and cohesiveness, there was no significant difference among methods. As a result of the measurement of the texture by Rheometer, the corelation with a sensory test was considered to be low. 3. After broil, the cooking retention was the highest in the pan baking method and the moisture content was the highest in microwave baking method. Nitrogen content was the highest in the iron baking method. Fat content was the highest in the iron baking method, followed by the grill baking method, the pan baking method, and the microwave baking method. Free amino acid content was the highest in the iron baking method, followed by the grill baking method, the pan baking method and the micro-wave baking method.