• Journal of the Korean Home Economics Association
• /
• v.29 no.4
• /
• pp.13-23
• /
• 1991

The importance of tourism was recognized through the olympiad of 1988. Especially visual impacts like uniform make it more important to develop proper service system. Thus, the object of this study is to provide a renewal uniform policy of Korean restaurant. Here, the theoretical knowledge is applied into actual conditions, and found many problems as a result. 1. There are no recognition of the importance of uniforms. 2. No effort has been made in creating image suitable for traditional restaurants. 3. There has been no uniqueness and utility. 4. The uniform colors have not been coordinated working environments. 5. There have been some problems concerning uniform managements. These problems led to an idea of making new uniforms, and actual products has been producted as a part of the study. The products have focused an functional utility and tradition of Korean costumes. I hope my endeavor will be helpful for traditional Korean restaurants and developing of uniform design.

• Culinary science and hospitality research
• /
• v.22 no.7
• /
• pp.11-21
• /
• 2016

The purpose of this study was to analyse the impact of food tourism experience types on purchase intention and further to verify the influence of purchase intention on visitor satisfaction. For these purposes, a survey was given to 233 participants at the $15^{th}$ Daegu Food Tour Expo held from $9{\sim}12^{th}$ June 2016. The studay also carried out analysis of frequency, reliability, and correlation employing SPSS V. 20.0. The findings of the study are as follows. 1) Among 4 factors of food tourism experience types, gourmet, knowledge and healing pursuit groups havd a positive influence on purchase intention, although relation pursuit group had no significant influence on purchase intention. 2) It was discovered that purchase intention had a positive influence on visitor satisfaction. The results shown that food tourists have basic experience of gourmet with paying attention on knowledge and healing, as well. But food tourist has no significant influence on the group of relation pursuit. Accordingly, in order to encourage food tourists to re-visit, it is necessary to continuously develop and improve tour programs with well organized tour destinations and social system.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.51 no.6
• /
• pp.46-60
• /
• 2023

This study examines the appropriateness of indicators and methodologies through the evaluation of cultural services in border areas and uses them as basic data for the ecosystem service-based management of border areas, which are key domestic ecological assets. Accordingly, in this study, seven border cities and counties were evaluated and compared based on the evaluation indicators and methods presented by the National Institute of Ecology. As a result of the cultural service evaluation, it was found that Paju City was superior in leisure and tourism, Inje-gun was best in scenic beauty and heritage, and Yanggu-gun was strongest in education, and Inje-gun in heritage. Accordingly, through this study, future tasks for comprehensive cultural service evaluation were presented as follows. First, in order to evaluate ecosystem services at the national and regional levels, it is necessary to establish an indicator system for cultural service evaluation and monitoring. Second, when building a cultural service evaluation index system, it is necessary to review upper and lower conceptual units and the consistency between indicators according to the scale of the evaluation region. Third, a specific review of DB utilization for cultural service evaluation should be conducted depending on the type of ecosystem. Lastly, given the significant lack of domestic cultural service research, additional basic research must be conducted to evaluate cultural services including non-material and qualitative perceptions. In order to evaluate cultural services in the future, additional basic research is needed for each ecosystem type, and a process of finding appropriate evaluation indicators and methods through research is necessary.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.17 no.3
• /
• pp.153-158
• /
• 2017

With the fast increment of fusion ICT(Information and Communication Technology), new creative tourism model is required for the revival of local economy. We come up with new frame that is able to increase tourists and revive local economy through ICT fusion such as spatial informaion, contents, game, smart phone, wearable device and wireless internet. In this paper, we propose 'Gamified Tourtainment Service Platform' that can be provided tourists with user custom tour guidance and gamified tour services for motivation, fun, contest, reward in the environment of outdoor. This platform is a kind of framework for creating and providing gamified creative tour services and a gateway for increasing tourist and reviving commercial local economy. We also propose the real tourtainment service application that is implemented with this platform and smart phone.

• Journal of the Korean Dietetic Association
• /
• v.13 no.3
• /
• pp.217-227
• /
• 2007

This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find out alternatives on the basis of identified data. The analysis results are described as follows. For general demographics of subjects, sergeants consisted of the highest percentage of population as 38.8% in terms of the rank. For educational background, the percentage of graduates or college students was 82.5%. For the characteristics of job performance of cooking soldier, those who studied entirely different courses from cookery and became to work as cooking soldier were 92(89.3%) of total subjects. For the question why they became to work as cooking soldier, the response that they didn't know the reason showed the highest percentage as 63.1%. Those who selected cooking soldier because they were interested in cookery were only 25.2%. And 94.2% of the population had no certificates related to cookery. With respect to awareness on training period to carry on duties as cooking soldier, 3 months were selected as the most appropriate period as 36.9%. In accordance with research on job percentage of cooking soldier, 'cleaning and washing' consisted of the highest percentage among ordinary duties as 16.8%, followed by 'cooking' as 12.3% and 'food dispensing' as 11.8%. This study suggests as follows on the basis of the results of this researches. Cooking soldier requires expertise, but the privates with short period of service are discharged from military service when they are accustomed to their duties and become experts. Accordingly, the cooking soldier system could not achieve more than its ordinary performance. Therefore, it is required to post non-commissioned officers who can serve for a long time as the special resources.

• Journal of the Economic Geographical Society of Korea
• /
• v.22 no.3
• /
• pp.258-273
• /
• 2019

Bilbao, Spain, made a mark as a example of the regional revitalization by culture and tourism. Korean Government have a perspective that culture and tourism could be an alternative to the regional crisis of manufacturing in 2018. The main purpose of this study is to analyze the locational specificity and the revival strategies for the regional development of Bilbao in a structural context. This could provide implications to the regional crisis of Korea. The main results are summarized as follows. Firstly, the local government of Bilbao has taken an active role, using not only its political and financial autonomy but also its locational advantage as an important nodal region of transnational trade networks in Europe. Secondly, Bilbao was able to sustain its regional revitalization initiatives for a long period by facilitating public-private partnership system. Finally, despite the effectiveness of the mega project and place marketing, low job security and the polarization of the service sector have emerged as a problem at the same time. Still, the deindustrialization of Bilbao could be possible due to the various services including knowledge-based services and financial services as well as culture and tourism.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.7
• /
• pp.231-266
• /
• 1997

TQM is a whole process of systemizing, documenting and measuring of service quality scientifically to achieve zero defects in product quality and to continue to improve the body of the product quality by itself. To have this process be improved continuously, first of all it needs to prepare an ideal environment to understand and to conform to its internal and external customers', that is every guests' and employees' expectations and demands. Then it has to be followed by the next step removing some negative aspects that could be derived from the first mentioned process The third step is to cut the cost be suitable compensation rather than an attitude trying to solve the problems in an easy way. The last essential factor for setting up TQM system is to make good use of the outstanding feature or process as it is reviewed against the superior benchmark. The purpose of this study is meet the customers' expectations and to maximize the hotel's profits by searching TQM(total quality management) strategy in hotels. To attain this research's objective, it follows these three details. Firstly, it defines TQM and its contents. Secondly, it provides the standard of hotel TQM throughout some case studies. Thirdly, it suggests TQM strategic plan in tourism hotel as one of professional management strategies. Two useful methods are used together to achieve the goal of this study. To confirm its theoretical consideration, descriptive studies by the research documents its theoretical consideration, descriptive studies by the research documents published in and out of the country is used. The other is case studies of TQM execution in real hospitality industry, which present the cases of the airline, Jefferson Memorial and the hotel. This research is targeting to demonstrate the successful TQM's exercise in a hotel industry by completing the theoretical studies and case studies on service product quality with an understanding of its importance. As it is said earlier, to lead to the successful TQM's practice, it is necessary to maintain a constant training of the employees. Secondly, it also must identify where it has to focus on to deliver a professional quality management. Thirdly, effective quality management organization needs to be build up. The manager's strong will to accomplish and the employee' active participations are the last condition to be succeed. Once again this study places an emphasis on the fact that TQM is critical to maximize the customers' satisfaction and the hotel's profitability. It is also very worthwhile to have every people working on front line recognize why the TQM is important and further more how they can contribute to improve their service quality by a positive participation and a careful observation of TQM's operating in their property.

• Journal of Applied Tourism Food and Beverage Management and Research
• /
• v.8
• /
• pp.21-33
• /
• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• Korean Security Journal
• /
• no.6
• /
• pp.103-122
• /
• 2003

Protection sciences are new science. therefore, protection martial arts sciences are will studied be based on study of protection in order to supply high level by request. Moreover, It is reconstruction that protection martial arts masters education, systematic manage, certificate system, protection martial arts recognition certificate, protection martial arts equipment, practice of protection martial arts. Protection martial arts occurs on the unforeseen accident and body guarding, therefore martial arts concept of protection martial arts different general martial arts and sport. In order to develope of protection martial arts First, scientific thesis need of protection martial arts learning. Especially, aims of present protection martial arts is not protect oneself, protect the VIP to safely from all dangers is different thing with aims of general martial arts. Instinct that VIP protect rather than oneself should study and develop. Second, techniques and model of protection martial arts spread to who in connection with security service by systematic and organized. Preferentially, study of protection martial arts Techniques and model possible the protection martial arts learned society, found laboratory and endowed protection martial arts society organize and prevention for random of protection martial arts and must make the original protection martial arts. Third, protection martial arts official certificate and license system must organize in order to training and manage of protection martial art master, Match director(First Second), life physical director(First, Second, Third) is systematically manage by Ministry of Culture & Tourism Republic of Korea. Like this protection martial arts also classify the certificate by scholarship and experience. Fourth, In union to university, private security service company, public institution, police and system that possible leaning to protection martial arts certificate course important. In addition, destroy the commercial character of present martial arts and cultivate the pure martial arts mind, should develop to martial arts in order to improve the humanism and temperament of right body guard.

• Journal of Intelligence and Information Systems
• /
• v.25 no.1
• /
• pp.21-41
• /
• 2019

Thanks to the rapid development of information technologies, the data available on Internet have grown rapidly. In this era of big data, many studies have attempted to offer insights and express the effects of data analysis. In the tourism and hospitality industry, many firms and studies in the era of big data have paid attention to online reviews on social media because of their large influence over customers. As tourism is an information-intensive industry, the effect of these information networks on social media platforms is more remarkable compared to any other types of media. However, there are some limitations to the improvements in service quality that can be made based on opinions on social media platforms. Users on social media platforms represent their opinions as text, images, and so on. Raw data sets from these reviews are unstructured. Moreover, these data sets are too big to extract new information and hidden knowledge by human competences. To use them for business intelligence and analytics applications, proper big data techniques like Natural Language Processing and data mining techniques are needed. This study suggests an analytical approach to directly yield insights from these reviews to improve the service quality of hotels. Our proposed approach consists of topic mining to extract topics contained in the reviews and the decision tree modeling to explain the relationship between topics and ratings. Topic mining refers to a method for finding a group of words from a collection of documents that represents a document. Among several topic mining methods, we adopted the Latent Dirichlet Allocation algorithm, which is considered as the most universal algorithm. However, LDA is not enough to find insights that can improve service quality because it cannot find the relationship between topics and ratings. To overcome this limitation, we also use the Classification and Regression Tree method, which is a kind of decision tree technique. Through the CART method, we can find what topics are related to positive or negative ratings of a hotel and visualize the results. Therefore, this study aims to investigate the representation of an analytical approach for the improvement of hotel service quality from unstructured review data sets. Through experiments for four hotels in Hong Kong, we can find the strengths and weaknesses of services for each hotel and suggest improvements to aid in customer satisfaction. Especially from positive reviews, we find what these hotels should maintain for service quality. For example, compared with the other hotels, a hotel has a good location and room condition which are extracted from positive reviews for it. In contrast, we also find what they should modify in their services from negative reviews. For example, a hotel should improve room condition related to soundproof. These results mean that our approach is useful in finding some insights for the service quality of hotels. That is, from the enormous size of review data, our approach can provide practical suggestions for hotel managers to improve their service quality. In the past, studies for improving service quality relied on surveys or interviews of customers. However, these methods are often costly and time consuming and the results may be biased by biased sampling or untrustworthy answers. The proposed approach directly obtains honest feedback from customers' online reviews and draws some insights through a type of big data analysis. So it will be a more useful tool to overcome the limitations of surveys or interviews. Moreover, our approach easily obtains the service quality information of other hotels or services in the tourism industry because it needs only open online reviews and ratings as input data. Furthermore, the performance of our approach will be better if other structured and unstructured data sources are added.