• Title/Summary/Keyword: food service management

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A Study on the Promotion of Specialty Store of Fresh Foods - Focused on Chonggak' House Vegetables Store - (생식품 전문점 판매 서비스 활성화에 관한 연구 - 총각네 야채가게를 중심으로 -)

  • Lee, Young-Suk;Yoon, Nam Soo
    • The Korean Journal of Franchise Management
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    • v.2 no.1
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    • pp.100-118
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    • 2011
  • Since 1990, income has been grown rapidly in Korea. Thus, concerns of environmental pollution and health have been increased among Korea's consumers. As a result of this concern, demand for safe food and agricultural products has been growing in Korea. Recently, purchasing patterns of Korea's consumers have been changed as Korea's society has changed to an aging society, growth of unmarried person, and low birthrate. Korea's consumers prefer to buy only volume that they need. Thus, the volume of agricultural products that they purchase became small. Therefore, retailers should reflect such needs of consumers to their business. The purpose of this study is to build up new strategies in order to make a high profit through customer's satisfaction when selling agricultural products. Using literature review, this study has drawn results. The results of this study is that retailers should lay products with brand in their store and establish trust with customers in oder to make loyal customers. In addition, retailers should prepare individual package of agricultural products for sales of a small volume to keep pace with social changes.

Developing a Deep Learning-based Restaurant Recommender System Using Restaurant Categories and Online Consumer Review (레스토랑 카테고리와 온라인 소비자 리뷰를 이용한 딥러닝 기반 레스토랑 추천 시스템 개발)

  • Haeun Koo;Qinglong Li;Jaekyeong Kim
    • Information Systems Review
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    • v.25 no.1
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    • pp.27-46
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    • 2023
  • Research on restaurant recommender systems has been proposed due to the development of the food service industry and the increasing demand for restaurants. Existing restaurant recommendation studies extracted consumer preference information through quantitative information or online review sensitivity analysis, but there is a limitation that it cannot reflect consumer semantic preference information. In addition, there is a lack of recommendation research that reflects the detailed attributes of restaurants. To solve this problem, this study proposed a model that can learn the interaction between consumer preferences and restaurant attributes by applying deep learning techniques. First, the convolutional neural network was applied to online reviews to extract semantic preference information from consumers, and embedded techniques were applied to restaurant information to extract detailed attributes of restaurants. Finally, the interaction between consumer preference and restaurant attributes was learned through the element-wise products to predict the consumer preference rating. Experiments using an online review of Yelp.com to evaluate the performance of the proposed model in this study confirmed that the proposed model in this study showed excellent recommendation performance. By proposing a customized restaurant recommendation system using big data from the restaurant industry, this study expects to provide various academic and practical implications.

The Usability Evaluation of Kiosks for Individuals with Low Vision (저시력 시각장애인의 키오스크 사용성 평가 연구)

  • Kyounghoon Kim;Yumi Kim;Sumin Baeck;Jeong Hyeun Ko
    • Journal of the Korean Society for information Management
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    • v.41 no.3
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    • pp.331-358
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    • 2024
  • In the rapid digital transformation era, kiosks have become a common element in daily life. However, their widespread deployment has introduced new challenges for socially marginalized groups, including individuals with disabilities and the elderly. This study aims to evaluate the usability of kiosks for individuals with low vision and propose improvement strategies. The study was conducted with eight low-vision university students from A University in Gyeongsangbuk-do and four non-disabled university students from Daegu. Usability was assessed through experiments involving a self-service certificate issuance kiosk and a fast-food restaurant kiosk, using Jakob Nielsen's five usability evaluation criteria: learnability, efficiency, memorability, error prevention, and satisfaction. The results revealed that individuals with low vision faced significant difficulties with small text size, low contrast, no physical buttons, and lack of screen zoom functionality. To address these issues, the study recommends enhancements such as increasing text size and contrast, incorporating physical buttons, adding zoom functionality, ensuring consistent UI design, and providing auditory feedback. This study provides foundational data for enhancing information accessibility for individuals with low vision. It offers critical insights into kiosk design and policy recommendations, thereby contributing to the mitigation of the digital divide.

A Study on the Types of Dispute and its Solution through the Analysis on the Disputes Case of Franchise (프랜차이즈 분쟁사례 분석을 통한 분쟁의 유형과 해결에 관한 연구)

  • Kim, Kyu Won;Lee, Jae Han;Lim, Hyun Cheol
    • The Korean Journal of Franchise Management
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    • v.2 no.1
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    • pp.173-199
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    • 2011
  • A franchisee has to depend on the overall system, such as knowhow and management support, from a franchisor in the franchise system and the two parties do not start with the same position in economic or information power because the franchisor controls or supports through selling or management styles. For this, unfair trades the franchisor's over controlling and limiting the franchisee might occur and other side effects by the people who give the franchisee scam trades has negatively influenced on the development of franchise industry and national economy. So, the purpose of this study is preventing unfair trade for the franchisee from understanding the causes and problems of dispute between the franchisor and the franchisee focused on the dispute cases submitted the Korea Fair Trade Mediation Agency and seeking ways to secure the transparency of recruitment process and justice of franchise management process. The results of the case analysis are followed; first, affiliation contracts should run on the franchisor's exact public information statement and the surely understanding of the franchisee. Secondly, the franchisor needs to use their past experiences and investigated data for recruiting franchisees. Thirdly, in the case of making a contract with the franchisee, the franchisor has to make sure the business area by checking it with franchisee in person. Fourthly, the contracts are important in affiliation contracts, so enacting the possibility of disputes makes the disputes decreased. Fifthly, lots of investigation and interests are needed for protecting rights and interests between the franchisor and franchisee and preventing the disputes by catching the cause and more practical solutions of the disputes from the government.

Changes in the Quality of Beef Jerky Containing Additional Pine Needle or Mugwort Juice during Storage (솔잎즙 및 쑥즙을 첨가한 우육포의 저장 중 품질변화)

  • Jung, In-Chul;Park, Hyun-Suk;Lee, Kyung-Soo;Moon, Yoon-Hee
    • Journal of Life Science
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    • v.18 no.1
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    • pp.63-68
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    • 2008
  • This study was carried out to investigate the effect of the addition of pine needle juice and mugwort juice on the color, hardness, pH, VBN content, TBARS value and total plate count of beef jerky during storage at room temperature for 60 days. Beef jerky was prepared by three types such as beef jerky containing 50 ml water (control), beef jerky containing 50 ml pine needle juice (PBJ) and beef jerky containing 50 ml mugwort juice (MBJ). The L (lightness) value of the control and PBJ was not significantly changed during storage, but the $L^*$ value of MBJ tended to increase during storage (p<0.05). The $a^*$ (redness) value had the highest at the 60 day storage, and the $a^*$ value of PBJ and MBJ were higher than that of the control (p<0.05). The $b^*$ (yellowness) had the highest at the 60 day storage (p<0.05), and the $b^*$ value was not significantly different among samples. The addition of pine needle juice and mugwort juice had no effect on the changes of color of beef jerky. The hardness tended to increase during storage period, the hardness of the control was higher than those of PBJ and MBJ until storage for 30 days (p<0.05). The pH of samples tended to decrease during storage period (p<0.05). The VBN content of samples tended to increase during storage period, and the VBN content of the control was higher than those PBJ and MBJ on the storage of 60 days (p<0.05). The TBARS value of samples tended to decrease during storage period, and the TBARS value of MBJ had the lowest during storage period (p<0.05). The total plate count tended to decrease during storage period (p<0.05), and the total plate count of control, PBJ and MBJ were 4.93, 4.11 and 4.17 log CFU/g, respectively.

Rethinking University Dining Services: Role of Value in the Formation of Customer Satisfaction and Revisit Intention (대학 푸드 서비스의 재고찰: 고객만족도와 재방문의도 형성에서 가치의 역할)

  • Ham, Seon-Ok
    • Journal of the East Asian Society of Dietary Life
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    • v.22 no.1
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    • pp.133-146
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    • 2012
  • University dining services have received less attention than commercial food services or other institutional food services. Marketing practitioners and researchers recognize the major impact that perceived value has on consumer behavior. The mediating role of value has not been verified in relation to satisfaction in university dining establishments, including Korea. This study intends to investigate the relationships among value, satisfaction and revisit intention of university dining attributes. This study also examines whether university dining service attributes dimensions influence value. Further, this study verifies the role of value as a mediator in the formation of customer satisfaction and revisit intention. Structural Equation Modeling has been applied to the collected data from students of three universities in Korea. The study resulted in that university dining attributes, such as food, menu and convenience, positively affected value of the university dining services. Further analysis with examination of indirect effects confirmed the positive impact of value on satisfaction in university dining services. This study verified the mediating role of value on satisfaction as student's satisfaction is enhanced through the elevation of value of university food services. Enhanced satisfaction via value also led to improvement in revisit intention. This study contributes to the academia by verifying the mediating role of value in the formation of customer satisfaction in a university dining context. This study also offers practical implications to the industry, such as suggestions on developing strategies for value-added products and services to the university dining establishments. This value research for university dining services is also meaningful by triggering future research on market segmentation, product differentiation and positioning policies. In the long run, improving value and satisfaction with university dining services need to be realized to enhance overall college experiences and other competitive advantages, such as student recruitment and enrollment, student academic evaluations, and university reputation.

Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM (Leuconostoc mesenteroides SM 젖산균 발효를 통한 dextran과 mannitol 강화 단호박 발효물 생산)

  • Lim, Jong-Soon;Son, Young-Cheol;Park, Dong-Cheol;Lee, Sam-Pin
    • Food Science and Preservation
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    • v.23 no.5
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    • pp.718-726
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    • 2016
  • Sweet pumpkin paste (SPP) was fermented by Leuconostoc mesenteroides SM at $25^{\circ}C$ for 3 days for enhancing its physicochemical properties. SPPs with 5%, 10%, and 15% solid contents (SC) were fortified with 20% sucrose and 0.5% yeast extract. The unfermented SPP with 15% SC indicated L, a, and b color values of 25.02, 4.66, and 13.35, respectively, and a consistency index of $48.6Pa{\cdot}s^n$. During the 3 days of fermentation, both the a and b color values decreased slightly, whereas the consistency index increased to $188.8Pa{\cdot}s^n$, giving the fermented product a pudding-like consistency. This fermented SPP (15% SC) showed the highest acid production and viable cell counts among samples, indicating pH 3.85, 1.30% acidity and $9.2{\times}10^8CFU/mL$ respectively. The added sucrose was completely utilized after 1 day of fermentation. After 3 days, the insoluble and soluble dextran contents were 8.9% and 4.5%, respectively. Furthermore, the contents of mannitol and fructose were 3.11% and 1.76%, respectively. Regarding the sensory evaluation, this fermented sample also indicated the highest color, taste and texture scores, and was the overall preferred sample. In conclusion, the fermented SPP with 15% SC was carotinoid-rich a wholesome pumpkin-based product that is rich in probiotics and lactic bacteria-produced mannitol and dextran, which gave the product an acceptable viscous pudding-like consistency and good organoleptic properties.

Effects of Temperature on the Development and Reproduction of Phaedon brassicae Baly (Coleoptera: Chrysomelidae) (좁은가슴잎벌레의 발육과 생식에 미치는 온도의 영향)

  • Jeong Joon Ahn;Kwang Ho Kim;Hong Hyun Park;Gwan Seok Lee;Jeong Hwan Kim;In-Hong Jeong
    • Korean journal of applied entomology
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    • v.62 no.4
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    • pp.315-323
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    • 2023
  • The brassica leaf beetle, Phaedon brassicae Baly (Coleoptera: Chrysomelidae), is one of the important pests infesting cruciferous vegetables. In order to understand the biological characteristics of the insect, we investigated the effects of temperature on development of each life stage, adult longevity and fecundity of P. brassicae at four constant temperatures of 15, 20, 25 and 27.5℃ for immature life stage and five constant different temperatures of 10, 15, 20, 25 and 27.5℃ for adult stage. Eggs and larvae successfully developed next life stage at temperature tested. The development period of egg, larva, and pupa decreased as temperature increased. Lower developmental threshold (LDT) and thermal constant (K) were calculated using linear regression as 8.7℃ and 344.73DD, respectively. Lower and higher threshold temperature (TL and TH) from egg to adult emergence were estimated by Briere function as 5.3℃ and 40.4℃, respectively. Adults produced eggs at the temperature range between 10℃ and 27.5℃, and showed an estimated maximum number, ca. 627.5 eggs at 21.7℃. Adult oviposition models including aging rate, age-specific survival rate, age-specific cumulative oviposition, and temperature-dependent fecundity were constructed. Temperature-dependent development models and adult oviposition models would be useful components to understand the population dynamics of P. brassicae and to establish the strategy of integrated pest management in cruciferous crops.

Target-Aspect-Sentiment Joint Detection with CNN Auxiliary Loss for Aspect-Based Sentiment Analysis (CNN 보조 손실을 이용한 차원 기반 감성 분석)

  • Jeon, Min Jin;Hwang, Ji Won;Kim, Jong Woo
    • Journal of Intelligence and Information Systems
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    • v.27 no.4
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    • pp.1-22
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    • 2021
  • Aspect Based Sentiment Analysis (ABSA), which analyzes sentiment based on aspects that appear in the text, is drawing attention because it can be used in various business industries. ABSA is a study that analyzes sentiment by aspects for multiple aspects that a text has. It is being studied in various forms depending on the purpose, such as analyzing all targets or just aspects and sentiments. Here, the aspect refers to the property of a target, and the target refers to the text that causes the sentiment. For example, for restaurant reviews, you could set the aspect into food taste, food price, quality of service, mood of the restaurant, etc. Also, if there is a review that says, "The pasta was delicious, but the salad was not," the words "steak" and "salad," which are directly mentioned in the sentence, become the "target." So far, in ABSA, most studies have analyzed sentiment only based on aspects or targets. However, even with the same aspects or targets, sentiment analysis may be inaccurate. Instances would be when aspects or sentiment are divided or when sentiment exists without a target. For example, sentences like, "Pizza and the salad were good, but the steak was disappointing." Although the aspect of this sentence is limited to "food," conflicting sentiments coexist. In addition, in the case of sentences such as "Shrimp was delicious, but the price was extravagant," although the target here is "shrimp," there are opposite sentiments coexisting that are dependent on the aspect. Finally, in sentences like "The food arrived too late and is cold now." there is no target (NULL), but it transmits a negative sentiment toward the aspect "service." Like this, failure to consider both aspects and targets - when sentiment or aspect is divided or when sentiment exists without a target - creates a dual dependency problem. To address this problem, this research analyzes sentiment by considering both aspects and targets (Target-Aspect-Sentiment Detection, hereby TASD). This study detected the limitations of existing research in the field of TASD: local contexts are not fully captured, and the number of epochs and batch size dramatically lowers the F1-score. The current model excels in spotting overall context and relations between each word. However, it struggles with phrases in the local context and is relatively slow when learning. Therefore, this study tries to improve the model's performance. To achieve the objective of this research, we additionally used auxiliary loss in aspect-sentiment classification by constructing CNN(Convolutional Neural Network) layers parallel to existing models. If existing models have analyzed aspect-sentiment through BERT encoding, Pooler, and Linear layers, this research added CNN layer-adaptive average pooling to existing models, and learning was progressed by adding additional loss values for aspect-sentiment to existing loss. In other words, when learning, the auxiliary loss, computed through CNN layers, allowed the local context to be captured more fitted. After learning, the model is designed to do aspect-sentiment analysis through the existing method. To evaluate the performance of this model, two datasets, SemEval-2015 task 12 and SemEval-2016 task 5, were used and the f1-score increased compared to the existing models. When the batch was 8 and epoch was 5, the difference was largest between the F1-score of existing models and this study with 29 and 45, respectively. Even when batch and epoch were adjusted, the F1-scores were higher than the existing models. It can be said that even when the batch and epoch numbers were small, they can be learned effectively compared to the existing models. Therefore, it can be useful in situations where resources are limited. Through this study, aspect-based sentiments can be more accurately analyzed. Through various uses in business, such as development or establishing marketing strategies, both consumers and sellers will be able to make efficient decisions. In addition, it is believed that the model can be fully learned and utilized by small businesses, those that do not have much data, given that they use a pre-training model and recorded a relatively high F1-score even with limited resources.

consumers' purchasing behavior of functional cosmetics and Inula based functional cosmetics merchandising research (국내 소비자의 기능성화장품 구매행태 및 선복화 활용 기능성화장품 상품화를 위한 연구)

  • Han, Do-Kyung;Lee, Hyun-Jun;Lee, Eun-Hee;Paik, Hyun-Dong;Shin, Dong-Kyoo;Park, Dae-Sub;Hwang, Hye-Seon;Hong, Wan-Soo
    • Journal of the Korea Academia-Industrial cooperation Society
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    • v.17 no.8
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    • pp.236-250
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    • 2016
  • This study was conducted to provide baseline data regarding functional cosmetics so that Inula. based cosmetics can increase its competitiveness in the market as well as to understand current trends to enable anticipation of demands for future product development. For this research, general consumers over the age of 20 residing in Seoul and the Gyeonggi district were surveyed. The results show consumers preferred serum-type products among various types of cosmetics, and that they purchased these once every 1-3 months. Consumers also preferred these products in less than 10-30ml capacity, and at costs of less than 30,000-50,000 KRW. For whitening, functional cosmetics consumers also preferred the serum type, in less than 30-50ml capacity and priced less than 30,000-50,000 KRW. Consumers preferred to purchase functional cosmetics in single units. The major purchasing location, with a high preference rate, was cosmetic stores, and the major sources of information, also with high preference rates, were 'experienced reviews from family, friends and acquaintances' and 'TV advertisements'. Respondents selected 'over 50,000 KRW' the most for all items when responding to 'Purchase Intent for Functional Cosmetics containing Inula', and responded that they were willing to pay 10%-30% more for functional cosmetics containing Inula compared to standard functional cosmetics. These results show that businesses in the cosmetics industry need to take consumer demand into account when developing new functional cosmetic products, as well as establish plans to create specialized spaces that provide better quality service and increase word of mouth effect through better utilization of various types of offline media, social media, and blogs. The study also shows a need for businesses to develop products fully utilizing the Inula flower, which has been shown to be effective as a natural skin whitener, wrinkle reducer and skin moisturizer, to appeal to the increasing number of customers interested in health and beauty.