• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.1
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• pp.438-444
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• 2015

The aim of this research was to apply a HACCP system (Hazard Analysis Critical Control Point) to fermented milk. The main ingredients of fermented milk, work facilities and workers were obtained from a company named YD, which is located in Seobuk-gu, Cheonan-si between November 5 2013 to April 13, 2014. A manufacturing process chart was prepared by referring to the manufacturing process of fermented milk manufacturers in common. The manufacturing process chart was made with raw materials; Raw milk, High Fructose Corn Syrup, Oligosaccharides, Lactic Acid bacteria and Subsidiary ingredients, Warehousing of packaging materials, Storage, Input, Preheating, Mixing, Homogeneity, Sterilization, Precooling, Culture, Filtration, In packaging, Out packaging, Storage, and Consignment, as listed Table 1. The results of the microbiological hazard analysis on the raw materials was safe after sterilization($90^{\circ}C{\pm}5^{\circ}C$, $35{\pm}3min.$) On the other hand,a microorganism test of an environment and workers suggested that the microbiological hazard should be reduced through systematic cleaning and disinfection accompanied by improved personal hygiene based on hygienic education on workers and the management of microorganisms in air.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.279-290
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• 2018

The purpose of this study was to investigate the effect of consumption patterns of lactic acid bacteria(LAB) on the purchasing decisions of LAB products for the commercialization of lactic acid fermented products. The average use frequency of LAB product was 5 times/week and liquid type was the most preferred. The LAB products were purchased for their health benefits. The requirements for improvement of LAB products were natural (6.037), functional (5.936) and storage (5.856). Multiple regression analysis was conducted to examine the effect of consumption buying behavior on purchase decision-making behavior factors of LAB products. From the analysis results, comparison(. 468) appears to affect the ingredient factor. Comparison(.188), experience(.281), and showoff(.370) influence brand factors. Showoff(.598) influences design factors. Showoff (0.345) affected the price factor. Increasing the purchasing decision ability of LAB products will require producing a functional product in comparison with other products, and producing the products in a company with strong recognition. The packaging should suggest a luxurious design and expensive products.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.175-189
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• 2014

This study was intended to provide fundamental data concerning franchising companies' characteristics and performance in foodservice business by employing financial data from the firms' IDS(Information Disclosure Statements). Multiple regression analysis method was used to identify any correlations among franchising size, marketing competency, operational characteristics, and performance according to technique based upon 169 IDS data as of 2013. In terms of franchisor size and performance, the number of company-operated stores had statistically significant corelation with sales, net income, the total number of stores, and the number of franchisees. With respect to marketing competency and performance, advertising expenses showed statistically significant correlation with sales, the total number of stores, promotion expenses with sales, net income, and the total number of stores. On the other hand, there was no statistically significant correlation with current year's net income. At last, present study found significant correlations among business years, sales, current year's net income, and the total number of stores by regarding operational characteristics and performance, but there was no significant correlation between brands and performance. This study is cross-sectional study which is a limitation to be overcome in further studies. In addition, it is required to review the possibility for franchise management style to contribute to expanding the Korean traditional foods.

• Food Science of Animal Resources
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• v.27 no.3
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• pp.255-261
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• 2007

The effects of curcumin extract on the physicochemical, microbial and sensory properties of low-fat sausages during refrigerated storage were studied. Sausage products were produced with three different formulations including 0%, 2.5%, and 5.0% curcumin extract. Low-fat sausages made with the addition of curcumin extract had lower (p<0.05) crude fat content, pH and TBARS values than the control sample. The addition of curcumin extract did not affect the water holding capacity, cooking loss, shear force, meat color, texture profile, and total bacterial count in low-fat sausages duringstorage (p>0.05). With regard to sensory evaluation, 2.5% curcumin extract added to low-fat sausages resulted in a high overall acceptability (p<0.05). In conclusion, low-fat sausages with added 2.5% curcumin extract had a higher acceptability and lipid oxidative stability during storage than products without curcumin extract.

• Journal of Distribution Science
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• v.14 no.6
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• pp.53-63
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• 2016

Purpose - This study examines the effects of the influence strategies on sales representative and headquarter trust, and investigates how sales representative trust plays a mediating role in the relationship between influence strategies and headquarter trust. For these purposes, a structural model which consists of several constructs was developed. In this model, influence strategies that consist of relational influence strategies (information exchange, recommend, promise) and mandatory influence strategies (legal plea, request, threat) were proposed to affect the sales representative trust and in turn, increase the headquarter trust. Thus, this study proposed that sale representative trust plays a core mediating role in the relationship between relational and mandatory influence strategies and headquarter trust in B2B food materials distribution context. Research design, data, and methodology - For these purposes, the authors collected the data from 208 B2B specialized complex agents. We used the 2,200 B2B specialized complex agents which trade with CJ, Ottogi, and Daesang firms and supply food materials to restaurant, school cafeteria, supermarket and traditional market as a sample frame. Once we identified 330 B2B specialized complex agent owners, CEOs, and/or Directors who had agreed to participate in this study, we dropped off a questionnaire at each B2B specialized complex agent and explained the purpose of this study. The survey was conducted from October 1, 2015 to December 15, 2015. A total of 230 questionnaires were collected. Of these collected questionnaires, 28 questionnaires excluded since they had not been fully completed. The data were analyzed using frequency test, reliability test, measurement model analysis, and structural equation modeling with SPSS and SmartPLS 2. Results - First, information exchange, recommendation, and promise of relational influence strategies had positive effects on sales representative trust. The threat of mandatory influence strategies had a negative effect on sales representative trust, but legal plea and request did not have a significant effect on sales representative trust. Second, information exchange and recommendation of relational influence strategies had positive effects on headquarter trust, but promise did not. Also, legal plea, request, and threat of mandatory influence strategies did not have a significant effect on headquarter trust. Third, this findings show that sales representative trust plays a partial mediator between information exchange and headquarter trust, and threat and headquarter trust, and a full mediator between promise and headquarter trust, and recommendation and headquarter trust. Conclusions - The aim of this study was to examine the effects how diverse dimensions of relational and mandatory influence strategies relate to sales representative trust and headquarter trust. To do so, we integrated the influence strategies and the trust transfer theory to hypothesize that various influence strategies increase sales representative and headquarter trust. The findings of this study suggest that headquarter firms should establish and enforce proper influence strategies guidelines to make clear what proper actions sales representatives should implement in relationship with B2B specialized complex agents. Also, relational and mandatory influence strategies must be regarded as a long-term and ongoing strategy that eventually build a long-term orientation with B2B specialized complex agents and guarantee a company's sustainable growth and success.

• Journal of Distribution Science
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• v.12 no.12
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• pp.119-130
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• 2014

Purpose - Franchise industries are significant both socially and economically. However, with increasing interest, there are manifold problems. It is necessary to seek measures for mature operation constantly despite unprepared franchisors, negative perceptions of the media and society toward franchise, and rapid changes in business start-up trends and propensity to consume that make business start-ups difficult. The paper aims to explain the effects of relational commitment and performance on the franchisor's management characteristics and justice in the food service franchise system. Research design, data, and methodology - This is an exploratory survey examining franchising in Korea. Based on a literature synthesis, we extract five constructs: managerial characteristics, support, fairness, trust, and satisfaction. We hypothesize that these factors influence the trust, satisfaction, and performance of franchisees. To examine these hypotheses empirically, we conducted a survey on the database of the Franchising Council of Korea. The study employs data from May to September 2014. In total, 135 completed questionnaires were received, of which 128 were usable. The data was analyzed with SPSS/PC 22.0. First, to test unidimensionality and nomological validity of the measures of each construct, we employed a scale refinement procedure. The result of a reliability test with Cronbach's α and factor analysis warranted unidimensionality of the measures for each construct. In addition, nomological validity of the measures was warranted from the result of the correlation and regression analysis. By analyzing the data, we can confirm most hypotheses. Results - Frist, franchisor characteristics have a positive effect on trust and satisfaction. Second, franchisor fairness has an effect on trust and satisfaction. Third, franchisor support has an effect on satisfaction. Further, the franchisee trust has an effect on satisfaction. Fourth, the satisfaction of a franchisee with a franchisor affects the performance of a franchisee. Finally, there is a possibility that not only franchisee performance but also increasing the credibility and improving the image of the franchisor through communication between franchisor and franchisee can improve franchisees' performance and satisfaction by motivating the franchisee for sustainable growth. Franchisers should endeavor for franchisees to obtain stable revenue with continuous and practical support. They should recognize that they can expand their business by supporting their franchisees. Franchisors should not only instantly respond to franchisees' troubles with interactive communications but also raise the ability of supervisors for better support. Franchisors should share their visions and goals with their franchisees and provide systematic and continuous support based on trust and clear company management. Franchisees should understand franchisors' position as well as participate in establishing the basic franchise system. Contributions - The paper contributes to understanding franchising in Korea. It offers insights and assistance to franchisors hoping to start franchises. This paper explores measurement issues related to franchisee performance by estimating its determinant factors (managerial characteristics, support, fairness, trust, and satisfaction). This study provides franchisors and practitioners planning to extend their franchising business with some practical knowledge.

• Journal of Korean Society of Transportation
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• v.25 no.1 s.94
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• pp.93-105
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• 2007

To raise transit ridership, it is necessary to expand transit facilities in long term Plans and to raise passengers' satisfaction by improving bus service qualify in short term Plans. In this study, the relationship between bus driver job satisfaction and Passenger service Performance is analyzed. The results of the study indicate that a driver s job satisfaction has an influence on accident rates. However, even when job satisfaction is not very high, if food resting facilities and Policies ave Provided then the Probability of an accident tends to decrease. To improve job satisfaction, several things should be done, such as stabilizing employment, creating fair company policies, improving overall employee welfare, and enhancing driver achievement from working. The satisfaction from salary is also an important factor and drivers are satisfied when they earn more money relative to other companies' drivers and when they aye satisfied with their salary increases. Therefore, creating appropriate monetary incentives would be a food policy for improving bus driver job satisfaction. This study serves as pilot research to make a foundation for further research about job satisfaction in the public transit field.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.300-305
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• 2012

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

• Journal of Korea Society of Industrial Information Systems
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• v.23 no.5
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• pp.77-87
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• 2018

The Purpose of This study is amid competition, High-quality human resources in food service industry make a lot of efforts. Especially, Work and Life Balance(WLB) is a considerable factor when modern workers decide and maintain the workplace and also it could be supposed as one strategic method that corporations could attract and maintain talented people. This study built a exploratory model that there is causal relationship of WLB(work and life balance) to employee's organizational commitment. Additionally this study examine the Moderating Effect of perceived value of work between WLB(work and life balance) and organizational commitment. This study utilized total 217 responses from workers of food service industrial employees and as analysis methods, it used descriptive statistic analysis, correlation analysis, multiple regression analysis, and hierarchical analysis. Results of analysis are as follows. First this study found that the work-life balance could give significant effects to the organizational commitment. work-growth balance and work-leisure balance has positive significance effect with the organizational commitment but work-family balance was not statistically significant. Second, The significance of this study indicates that perceived value of work plays a role as moderating variable influencing the relationship between work and growth balance and employee organizational commitment. Lastly, this study suggested the implication of the result, the limitation and the direction of future study. The results of this study provide suggestion to the company.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).