• Convergence Security Journal
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• v.16 no.7
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• pp.13-19
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• 2016

Recently one of the main keywords representing of Korea is O2O The O2O market is an intersection of online commerce and offline commerce. The spread and popularization of smartphones transform payment market environment from online-based(PC) to mobile-based(Smartphone) which enable payment service expanses to on/off-line both markets. Due to this movement, data security is mo vulnerable than online-based payment service but the preference of serviceability, security threat becomes bigger.O2O service expansion is now at the stage of beginning with the limited influence, but could affect to the establishment of on/off line payment system of VAN and PG in the future. However, in the moment, the motivation to destruct the system is still weak. In this research, the possibility of Non-PG mobile payment service was suggested as a new way of mobile payment service by using PG. With suggestion, it could eliminate the issues of payment method beforehand and provide low fee to merchants.

• Journal of Digital Convergence
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• v.13 no.8
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• pp.321-329
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• 2015

This study investigates effects of hardware and telecommunication and software service divided by ICT service on each 5 transportations to explore convergence of ICT and Transportation. Research models are production inducing effects, Added Value inducing effects of Demand-Driven model and Shortage cost effects of Supply-Driven model by using data for 2010~2012 of Input-Output Table. Results are that network and software service effects are more impact than hardware effects on transportations. Especially, hardware is impacted heavily on production inducing effect, telecommunications and software services has had a significant impact on the production inducing effect and Shortage cost effects. In addition, by each detail the transportation industries, packages and other transport and road transport is influenced greatly from ICT. On the other hand, rail and water transport are relatively lower impact by ICT, However, the effects of rail and water transport by ICT is grater than investment ratio of ICT. As a result, increasing investment in the ICT services could contribute to development of rail and water transport development.

• Proceedings of the Korea Hospitality Industry Research Society Conference
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• 2005.11a
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• pp.1-20
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• 2005

Family Restaurant is a service business of a kind. The role of service operator is to improve a sales of service goods through maximizing the service value with customer satisfaction at the moment of MOT(moment of truth). Family Restaurant come to the great growth on the face of it. In future, it will place emphasis more and more on not hardware but software including service quality. The purpose of this study, therefore, is to research the effect on service quality of the job satisfaction of Family Restaurant's service staff. Data was collected from the employee who are working at Family Restaurant located in Taegu. The empirical research has been done over 50days from 1April, 2004 to 20May, 2004. In conclusion of empirical analysis, 4 hypotheses were significant among 7 hypotheses suggested in this study. The research showed as follows : First, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on job satisfaction. Second, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Third, the official trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on job satisfaction. Fourth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed positive influence on service quality. Fifth, the personal trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Sixth, the organic trait among the effect factor of job satisfaction perceived by Family Restaurant service staff showed negative influence on service quality. Seventh, the job satisfaction of Family Restaurant service staff showed positive influence on service quality. Besides, the critical points of this study are as follows; First, we designated the subject of research to the employee of Family Restaurant only. Second, multi-situations(time, holiday) which can happen as service was offered, wasn't concerned. Third, as service quality was estimated by general service quality. the research in future should subdivide service quality more. I. finally, applied the pervious researches on job satisfaction and service quality in the employee of Family Restaurant. To extend more this research model in future, the variables like customer satisfaction should be added.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.24-36
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• 2016

This study investigated the quality characteristics of Haengbyung using dry rice flour added with various amounts (0, 20, 40, 60%) of raw and steamed apricot juice. The moisture contents, color values, pH, texture and sensory evaluation(attribute difference and acceptance) for the samples were tested. The moisture content (p<0.001) and pH(p<0.001) of the Haengbyung significantly decreased with the increase of apricot juice. As for the color of the Haengbyung samples, the higher percentage of the apricot juice showed the lower L-value (p<0.001), and higher a-value(p<0.001) and b-value(p<0.001). Texture profile analysis of Haengbyung samples showed that hardness(p<0.001) and gumminess(p<0.001) increased, while adhesiveness(p<0.001) and cohesiveness(p<0.05) decreased with increasing amounts of apricot juice. An attribute difference test of Haengbyung samples showed that appearance(apricot color(p<0.001) and dryness(p<0.001)), flavor(sour(p<0.001), acerbic (p<0.001), and green fruit(p<0.001)), and taste(sour(p<0.001), acerbic(p<0.001), and astringent(p<0.05) as increased as apricot juice amounts increased. The control and Haengbyung sample with 20% of apricot juice (both raw and steamed) showed the highest acceptance in taste, texture, and overall acceptability in consumer ranking testing.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.131-144
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• 2015

The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.222-232
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• 2012

The purpose of this study is Red Yeast Rice power is added to Roux, which is widely used as the liaison to make Brown Sauce, and the chemical and visual characteristics of the Brown Sauce made using the Red Yeast Rice power. Moisture content of Brown Sauce that included the Red Yeast Rice powder. Viscosity and turbidity of the Brown Sauce which included Red Yeast Rice powder. pH, Sugar value, and Reducing Sugar of the Brown Sauce which included Red Yeast Rice powder. The quantitative description analysis of the Brown Sauce showed that the strength of red color intensity, thickness, sour taste, bitter taste and grainess increased as the amount of the added powder increased, while the scorched flavor decreased. The overall result indicates that the addition of the Red Yeast Rice powder influenced the overall acceptability of the sauce, and it appeared that the 30% addition of the powder resulted in the optimal mechanical characteristics and enhancement of the acceptance of the sauce.

• Journal of Intelligence and Information Systems
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• v.23 no.1
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• pp.69-93
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• 2017

The development of ICT has leaded the diversification and changes of supplies and demands in markets. It also caused the creations of a variety of values which are differentiated from those in the existing market. Therefore, a new-type market is created, which can include multi-value chains which are from ICT-based created markets as well as the existing markets. We defined the platform as the new-type market. In the platform, the multi-value chains can be coexisted with multi-values. In true market, when a new-type value chain entered into an existing market, it is general that it can be conflicted with the existing value chain in the market. The conflicted problem among multi-value chains in a market is caused by the sharing of limited market resources like suppliers, consumers, services or products among the value chains. In other words, if there are multi-value chains in the platform, then it is possible to have conflictions, overlapping, creations or losses of values among the value chains. To solve the problem, we introduce coexistence factors to reduce the conflictions to reach market equilibrium in the platform. In the other hand, it is possible to lead the creations of differentiated values from the existing market and to augment the total market values in the platform. In the early era of ICT development, ICT was introduced for improvement of efficiency and effectiveness of the value chains in the existing market. However, according to the changed role of ICT from the supporter to the promotor of the market, ICT became to lead the variations of the value chains and creations of various values in the markets. For instance, Uber Taxi created a new value chain with ICT-based new-type service or products with new resources like new suppliers and consumers. When Uber and Traditional Taxi services are playing at the same time in Taxi service platform, it is possible to create values or make conflictions among values between the new and old value chains. In this research, like Uber and traditional taxi services, if there are conflictions among the multi-value chains, then it is necessary to minimize the conflictions in the platform for the coexistence of multi-value chains which can create the value-added values in the platform. So, it is important to predict and discuss the possible conflicted problems between new and old value chains. The confliction should be solved to reach market equilibrium with multi-value chains in the platform. That is, we discuss the possibility of the coexistence of multi-value chains in the platform which are comprised of a variety of suppliers and customers. To do this, especially we are focusing on the healthcare markets. Nowadays healthcare markets are popularized in global market as well as domestic. Therefore, there are a lot of and a variety of healthcare services like Traditional-, Tele-, or Intelligent- healthcare services and so on. It shows that there are multi-suppliers, -consumers and -services as components of each different value chain in the same platform. The platform can be shared by different values that are created or overlapped by confliction and loss of values in the value chains. In this research, as was said, we focused on the healthcare services to show if a platform can be shared by different value chains like traditional-, tele-healthcare and intelligent-healthcare services and products. Additionally, we try to show if it is possible to increase the value of each value chain as well as the total value of the platform. As the result, it is possible to increase of each value of each value chain as well as the total value in the platform. Finally, we propose a coexistence model to overcome such problems and showed the possibility of coexistence between the value chains through experimentation.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.39-49
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• 2018

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

• Journal of Digital Convergence
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• v.10 no.6
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• pp.153-158
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• 2012

Digital contents market has been drastically increasing under Clouding Computing and Smart Phone environment. The Contents industry is going to be more essential portion than manufacture or service industry in the near future. One good example of high value-added contents is the Harry Potter series which exceeds 10 years' net profit of Hundai automobile company. This one example shows us very well that digital contents market as a core-engine for culture industry development is economically influential and attractive as well. This study focuses on activation of Digital Copyright Exchange in knowledge service convergence era. First, it examines other services like stock exchange, electronic documents and authentication certificate etc. which are similar to DCE service. Then it analyzes what factors make copyright industry have interested in the DCE the through technology acceptance model. Based on the results of the analysis, finally, this study evaluates how the DCE contributes to copyright industry overall including fair utilization of works.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.19 no.5
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• pp.1031-1039
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• 2015

This study examines the economic ripple effect on the domestic information security manufacturing and service sectors through input-output analysis. The production inducement coefficient of the manufacturing sector is bigger than the average of whole industry, but that of the service sector is smaller than the average. On the other hand, the service sector is superior to the manufacturing sector in the value added and employment inducement coefficients. Forward and backward linkage effects of manufacturing and service sectors are generally lower than those of the average of whole industry. The information security industry has insignificant contribution to national economy and employment growth overall. In particular, the manufacturing sector records minus contribution to employment growth, which means that a lot of effort for increasing employment must be given further on in the sector.