• Korean journal of food and cookery science
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• v.23 no.6
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• pp.1003-1014
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• 2007

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.

• Journal of the Economic Geographical Society of Korea
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• v.20 no.4
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• pp.503-521
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• 2017

Demands in a sustainable coffee certification program have increased steadily in the global coffee market. Along with this trend, recently the introduction of sustainable coffee certification programs in Vietnam has increased significantly. However, Vietnam's the coffee certification programs led by a single state-owned company, which is called Vinacafe, shows some differentiations from other sustainable coffee programs certified in other countries. The structure of exclusive decision-making in Vinacafe has been interfered with economic impacts in accordance with the introduction of sustainable coffee certification programs in Vietnam. Therefore, the purpose of this paper is to identify changes in and limits of the value chain of the coffee industry with the introduction of Vietnam's sustainable coffee certification program by investigating the case of Vinacafe. To this end, the research has attempted 1) to concern with the role of Vinacafe in the process of growth in the coffee industry in central highland of Vietnam, 2) to analyze changes stemmed from the introduction of Vinacafe's sustainable coffee certification programs, and 3) to examine the limits to the introduction of sustainable coffee certification programs in Vietnam. As a result, it found out that Vinacafe subsidiaries shifted the losses resulted in the payment of additional environmental costs to produce sustainable certification coffee onto coffee farmers depended on Vinacafe subsidiaries, because the price of premium emerged from supports for certificated coffee production has not been guaranteed by Vinacafe mother firm.

• Journal of Fashion Business
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• v.9 no.6
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• pp.29-38
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• 2005

Natural dyes have attracted the worldwide attention because of its environmental advantage over synthetic dyes. However, most of natural dyes are expensive for mass production, strongly season and source dependent, and hard to store. In this study, coffee waste were used as natural dye to create beautiful colors. Coffee waste is inexpensive and easy to store, and provides a comparatively regular quality regardless of seasonand source. The effects of mordant agent concentration and mordanting temperature on dyeing efficiency of silk fabrics were investigated. Coffee extract dyed silk showed brilliant colors, and the colors were different with the kind of mordants. Cu, Sn, and Al mordanted silks showed golden yellow with subtle change of hue and value, while Fe mordanted silk showed a brownish green color. The increase in mordant concentration did not always increase the dyeability, and 0.5% o.w.f. mordant concentration was enough to get a satifactory result. Mordanting temperature also had little effect on the dyeability in case of Al, Cu, and Sn mordanted fabrics. Only Fe mordanted fabrics showed a better dyeability in the increase in mordating temperature. Coffee extract dyeing is an effective way using waste as resource and can create brilliant colors with minimal amount of mordant and under mild mordanting condition.

• Journal of the Economic Geographical Society of Korea
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• v.19 no.2
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• pp.399-416
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• 2016

The main aim of the research attempts to identify value relations appropriated and realized in the coffee frontier of Vietnam by investigating the ways in which it is integrated into coffee global value chains driven by multinational companies, and to provide some implications of the integration of the frontier into sustainable coffee global value chains for creating shared value in Dak Lak, Vietnam. Recently Dak Lak has gone through the transition of value relations from exploitative value chains based upon conventional coffee production into shared value chains relied upon the production of sustainable or certified coffee in Dak Lak. The transition has been expected to result in sustainability in the creation of value by enhancing regional competitive advantages and regional bargaining power in global value chains driven by multinational companies. However, the reality has shown the intensification of hierarchical profits allocation among stakeholders such as farmer, middlemen, and multinational companies in the region. The main reasons for this could be found in two perspectives. Firstly, the formation of exclusive relations among farmers, middlemen, and processors has led to stakeholders to secure market, but resulted in the intensification of hierarchy among them in global value chain, because multinational companies could control indirectly over the farming system through exclusive middlemen. Secondly, social and ecological costs imputed by multinational companies to coffee farmers in the name of creating shared value has deteriorated the economic profits of stakeholders such as farmers and middlemen. As a result, it has led to the configuration of systematically hierarchical and subordinated global value chain in Dak Lak.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.30 no.1
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• pp.1-14
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• 2024

As awareness of environmental issues continues to grow, there is an escalating demand for recycling and repurposing byproducts of agricultural and food production processes and their conversion to high-value products. Coffee is the most widely consumed beverage globally; during coffee beverage processing and consumption, byproducts such as coffee silverskin (CS), spent coffee grounds (SCGs), and oil are generated. Despite containing beneficial materials such as cellulose, hemicellulose, lignin, lipids, and bioactive substances, these byproducts are typically discarded in landfills or incinerated. The utilization of CS, SCGs, and oil in the development of packaging materials holds significant potentials toward the realization of a sustainable society. To this end, considerable research efforts have been dedicated to the development of high-value materials derived from coffee byproducts, including functional fillers, polymer composites, and biodegradable polymers. Notably, CS and SCGs have been employed as functional fillers in polymer composites. Additionally, lipids extracted from SCGs have been used as plasticizers for polymers and cultured with microorganisms to produce biodegradable polymers. This review focuses on the research and development of polymer/CS and polymer/SCG composites as well as cellulose extraction and utilization from CS and SCGs and its applications, oil extraction from SCGs, and cultivation with microorganisms using extracted oil for polyhydroxyalkanoates(PHA) production.

• Journal of the Korean Wood Science and Technology
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• v.41 no.4
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• pp.293-301
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• 2013

This study discusses the feasibility of coffee bean residue as a raw material of medium-density fiberboard (MDF). In this relation, the effect of coffee bean residue known as an absorbent material on the physical and mechanical properties of MDF manufactured at its different addition level. Coffee bean residue which is a by-product of coffee mill and large amount of waste left over after processing for instant coffee was added at the level of 3, 6, and 9% on dry basis and urea formaldehyde resin was used as the adhesive. The MDF made with mixture of wood fiber and coffee bean residue was tested for physical and mechanical properties as well as formaldehyde emission. The bending strength and internal bonding strength of the MDF made with mixture of wood fiber-coffee bean residue were higher than that of the KS standard in randomized mat structure type, but not in layered mat structure type. Also, the physical properties of MDF made with mixture of wood fiber-coffee bean residue showed a considerable improvement in thickness swelling over the commercial MDF. More importantly, the formaldehyde emission rate of MDF made with mixture of wood fiber-coffee bean residue met the KS standard and was close to that of commercial MDF. These results showed the feasibility of coffee bean residue as a raw material for the production of environmentally-friendly MDF. Additional works on adhesive-coffee bean compatibility, improvement of moisture absorption effect and reduction the formaldehyde emission rate by carbonization of coffee bean residue may be required.

• Journal of Digital Contents Society
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• v.13 no.3
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• pp.359-371
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• 2012

The coffee market has been rapidly growing up recently as well as the coffee industry which makes the number of educational institutions increasing in Korea. On the other hand, the classes lean too much on the practical exercise so the coffee education is urgently needed to define precisely and systematize academically. This study is accomplished on the basis of the teachers and students requirement analysis. The features that sets this study apart from the existing educational digital media is that the definite teaching-learning methods and teaching strategies were developed first. Furthermore, the physical and chemical phenomenon of coffee brewing were simulated by 3D animation software based on the visual languages. The general process of this media production was composed by the mutual relationship of the teacher's needs, educationist's strategies and media producer. After applying the digital media to students in the lesson of coffee science theory it was effective to increase their concentrativeness, interesting and learning motive. This media is also receiving the positive evaluation by the teachers to help the students in understanding the coffee science.

• Journal of Fashion Business
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• v.10 no.3
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• pp.78-86
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• 2006

Coffee extract dyeing on silk fabric using various mordanting agents at different mordanting condition was studied in our previous research. Coffee extract dyeing can exert beautiful colors and have several advantages over the conventional natural dyeing. Since most of natural dyes are expensive for mass production, strongly season and source dependent, and hard to store, and therefore, coffee waste was used as natural dye to create beautiful colors in this study. Coffee waste is inexpensive and easy to store, and provide a comparatively regular quality regardless of season and source. The effects of dyeing condition such as dyeing temperature, dyeing time, and liquor ratio on dyeing characteristics of silk fabrics were investigated. Coffee extract dyed silk showed brilliant colors, and the colors were different with the kind of mordant. Cu, Sn, and Al mordanted silks showed golden yellow with subtle change of hue and value, while Fe mordanted silk showed a brownish green color upon coffee extract dyeing. As the dyeing temperature increased, the dyeability generally increased in all mordanted silk fabrics except Fe mordanted silk until $45^{\circ}C$. The dyeing temperature did not affect the dyeability of Fe mordanted silk fabric. As the liquor ratio increased, the dyeability showed a gradual increase in all mordanted silk except Cu mordanted silk. Cu mordanted silk fabric showed an abrupt increase in dyeability at liquor ratio1:150. The dyeing time effect can be separated into 2 stages. During the initial half an hour, the dyeability did not change significantly, and then, increased after 45 min. dyeing time duration. A further increase in dyeing time after 45 min. did not affect the dyeing efficiency in all mordanted silk fabrics except the Cu mordanted.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.107-118
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• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.567-576
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• 2019

The purpose of this study is to identify the impact of the performance-linked marketing of food companies on the satisfaction and willingness of the companies that purchase products. To achieve the purpose of this study, a survey was conducted on consumers who were using domestic coffee franchises. A total of 300 questionnaires were distributed, and only 291 were finally used for analysis, except for eight ones that were not sincere or valid. Performance-linked marketing consisted of promotional factors, support factors, production factors, and mouth-to-mouth factors, and the purchasing company's satisfaction and willingness to purchase products consisted of a single factor. A linear regression analysis was performed using SPSS version 20.0 to verify the hypothesis. The research results show that (1) marketing linked to the performance by coffee shops has a significant impact on consumers' willingness to purchase. (2) The marketing performance for coffee shops has a significant positive impact on the satisfaction of the purchasing company. (3) The consumer's intention to purchase has a significant positive effect on the purchaser's satisfaction. These findings confirm the importance of concert-linked marketing in the differentiated marketing by restaurant businesses.