• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.188-202
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• 2006

With large corporations entering into the foodservice market, competitions among those foodservice providers became intense, leading to differentiated quality services in terms of portioning out the meal, its portion and waiting time, not to mention food quality. The purpose of providing foodservice is to satisfy its customers, to secure optimum level of profits, and attain continuous quality improvement. To have such purpose attained, all other factors affecting the foodservice should be allowed to play a role. The intensity of the work performed by the employees should be maintained at a steady level and systematically controlled. 'Service First’ principles upholding that customer satisfaction comes from good service should be applied at all times; customer satisfaction comes from the satisfaction of the employees. Customer satisfaction through good service will contribute to an increase in revenue which we get by subtracting operating expenses from the total sales, as it will lead to concluding a long-term supply contract or renewing the existing contract. To keep the operating expenses to the minimum level, it is important to effectively perform the cost control. Since personnel expenses occupy a large portion of the operating expenses, it is imperative to effectively control the labor costs. For this reason, this study will present an effective program for disposition of men with a large organization being centered around, where the number of people served at the mess hall varies greatly depending on a day of the week and a mealtime of the day.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.7 no.7
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• pp.691-700
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• 2017

International sports events is one of the core products in the sports industry the scale of sports event business is steadily increasing. However, In terms of sports event management, knowledge and experience generated through sports events are ineffective and non-systematically managed. For this reason, unnecessary resources are wasted and trial and error are repeated in hosting, preparing and operating in sports event management. The purpose of this study is to develop a sports event management process and evaluate conformance. To accomplish the purpose of this study, developed the core processes of sports events in step by step and then applied and conformance evaluated of the designed process. Developed and evaluated sports events management processes are five Functional Area of registration, accommodation, transport, broadcasting, and food and beverage. Of these FA, 63 activities were selected and analyzed. The modeling was used as IDEF method, the conformity analysis was used as Fuzzy logic, analysis tool was used ProM.

• Korean journal of applied entomology
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• v.55 no.4
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• pp.465-469
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• 2016

An entomopathogenic fungus was isolated from the two-spotted spider mite (Tetranychus urticae) in a rearing house, and identified as Neozygites floridana (Entomophthorales: Neozygitaceae). A high infection rate induced by N. floridana could increase the price of the natural enemy. The body color of mites infected by this fungus changed to red or orange and swelling occurred. Fungal conidia were discharged into the webbing produced by the spider mites, making it relatively easy to infect the mites. Primary conidia were pear shaped and capilliconidia almond shaped. The fungus could not be cultured on solid media (PDA, SDAY, or EYSDA), but could possibly be cultured in liquid media (Grace's insect tissue culture medium + 5% fetal bovine serum). Kidney beans were supplied as food for T. urticae; the mite infection rate in a kidney bean canopy was about 36.1%. The density of infected mites was higher on the underside than on the upper side of leaves. Based on the results of this survey, we need to identify methods of fungal control for natural enemy production and biological control agents for T. urticae for effective crop management.

• Information Systems Review
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• v.24 no.2
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• pp.41-66
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• 2022

With the development of IT, mobile apps and the expansion of contactless services due to COVID-19, "smart orders" have recently been activated in the food and beverage service. Even in recent years, when sales have declined, the number of orders made by smart orders has been steadily increasing, and this ordering method can accumulate customer data, enabling effective customized services in the future. In the present study, satisfaction with smart orders and continuous use intention were studied based on the technology acceptance model (TAM). And it focused on whether there is a difference in personality when using smart orders. For this purpose, a survey was conducted on 317 smart order users, and the hypothesis was verified by structural equation model analysis. Perceived benefits had a significant effect on satisfaction; also, satisfaction had a significant effect on continuous use intention. There is a significant disparity between introvert and extrovert type. As a consequence, the introverted type has a greater intention to perceive usefulness of smart orders and continuously use them. These results suggest that the customer's personality type should be considered in future customer customization strategies.

• Culinary science and hospitality research
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• v.21 no.1
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• pp.191-209
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• 2015

The purpose of this study is to identify whether franchisee-perceived franchisor's proactiveness, innovativeness and risk-taking affect franchisee-perceived affective commitment with franchisor, and the affective commitment affects franchisee-perceived external representation and service delivery. Based on total 280 samples obtained from owners or managers of franchise fast-food restaurants in located in Yeongnam province, the research findings are as follows. Firstly, the innovativeness and risk-taking positively affect the affective commitment. Secondly, the affective commitment positively affects external representation and service delivery. But proactiveness does not affect the affective commitment significantly. These findings imply that firstly, franchisor should investigate consumer trends periodically and develop new successful menus and services more than competitors do, and implement new marketing techniques innovatively towards these menus and services. Secondly, franchisor had better adopt high return/risk strategies because of deepened competition and do bold decisions of price change etc. Also, in order to increase proactiveness, franchisor needs to launch new menus and services earlier than competitors and occupy market in advance, which strengthens affective commitment with franchisees. Thirdly, in order to increase affective commitment with franchisees, franchisor needs to match franchisor's value with franchisee's value and same value means same objective. Lastly, limitations and further research directions are also discussed.

• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.375-385
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• 2008

As hotel industry lately recognize that food and drink industry produces more profits than hotel rooms, multi-various and scientific management policies are required along with the management of profitability. Particularly, as hotel services have become more alike due to the development of technology and sharing information, opportunities for differentiation have decreased. Human resource is a significant key for the hotel business as it could lead to a success or failure. It would be overwhelming for employees if they carry all the burdens on their shoulders to impress the customers and improve the service culture in this fast-changing society with different colors of human desire. Therefore, it is essential to focus on developing strategies of efficient organizational as well as human resource management, and the managerial leadership with capability of understanding the organizational structure should play the leading role, considering the specific characteristics of hotel business. The purposes of the study are transformational leadership and transactional leadership comparison analysis of hotel F&B to management strategy.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.1-10
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• 2017

This study proposed SNS big data analysis method of food service industry in the 4th industrial revolution. This study analyzed the keyword of the fourth industrial revolution by using Google trend. Based on the data posted on the SNS from January 1, 2016 to September 5, 2017 (1 year and 8 months) utilizing the "Social Metrics". Through the social insights, the related words related to cooking were analyzed and visualized about attributes, products, hobbies and leisure. As a result of the analysis, keywords were found such as cooking, entrepreneurship, franchise, restaurant, job search, Twitter, family, friends, menu, reaction, video, etc. As a theoretical implication of this study, we proposed how to utilize big data produced from various online materials for research on restaurant business, interpret atypical data as meaningful data and suggest the basic direction of field application. In order to utilize positioning of customers of restaurant companies in the future, this study suggests more detailed and in-depth consumer sentiment as a basic resource for marketing data development through various menu development and customers' perception change. In addition, this study provides marketing implications for the foodservice industry and how to use big data for the cooking industry in preparation for the fourth industrial revolution.

• Information Systems Review
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• v.17 no.3
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• pp.113-133
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• 2015

In this paper, DEA analysis is employed to compare and evaluate the relative efficiency of a business intelligence (BI) system among five industrial groups such as IT and financial services, electricity and electronics, energy and chemistry, automotive and heavy machinery, and food and apparel. Especially, this study has analyzed the improving tendency of relative efficiency of the industrial groups since they adopted the BI System using Time-Window Analysis. The research findings show that the energy and chemical industry group tends to be remarkably more efficient than the other groups and the electrical and electronic industry turns out to gradually improve their efficiency since the adoption of the BI system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.5
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• pp.569-577
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• 2007

The purpose of the present study was to propose some amendments on nutrient standard regulations of infant formula in Korea. For this purpose, we compared and analyzed the nutrient regulations of Korea, CODEX, U.S.A, Japan, EU, Australia and New Zealand. Some developing aspects of Korea's nutrient standard regulations for infant formula need to be examined as follows: firstly, both milk-based formula and soy-based formula standards would be unified into an infant formula, and the user of infant formula would be categorized for babies less than 6 month old. Secondly, nitrogen conversion factor of milk protein in the infant formula would be 6.38, which is the same as that of CODEX Revised Standard. Protein quantities could be differentiated by protein sources, and essential amino acids in human milk would be standardized according to protein contents. Thirdly, $\alpha$-linolenic acid, docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA) as essential fatty acids and trans fatty acid would be standardized in terms of the contents. Fourthly, it is recommended that the unit of vitamins and minerals would be changed from g/100 g to g/100 kcal, and individual vitamins and mineral would have their maximum values. Finally, 5 nucleotides (cytidine, uridine, adenosine, guanosine, inosine 5'-monophosphate) and fluoride would be required for the strengthening the immunity and the development of teeth, respectively. In conclusion, the scientific studies on amendment scheme of nutrient standard regulations of infant formula is very important to fortify nutritional completeness for Korean infants and young children.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.6
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• pp.510-517
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• 2014

The purpose of this study was to analyze microbial hazards for cultivation environments and personal hygiene of strawberry and tomato farms at the growth and harvesting stage. Samples were collected from thirty strawberry farms and forty tomato farms located in Korea and tested for Staphylococcus aureus and Bacillus cereus. To investigate the change in the distribution of the S. aureus and B. cereus, a total of 4,284 samples including air born, soil or medium, mulching film, harvest basket, groves and irrigation water etc. were collected from eight strawberry farms and nine tomato farms for one year. As a result, total S. aureus and B. cereus in all samples were detected. Among the total bacteria of strawberry farms, S. aureus (glove: $0{\sim}2.1Log\;CFU/100cm^2$, harvest basket: $0{\sim}3.0Log\;CFU/100cm^2$, soil or culture media: 0~4.1 Log CFU/g, mulching film: $0{\sim}3.8Log\;CFU/100cm^2$), B. cereus (glove: $0{\sim}2.8Log\;CFU/100cm^2$, harvest basket: $0{\sim}4.8Log\;CFU/100cm^2$, soil or culture media: 0~5.3 Log CFU/g, mulching film: $0{\sim}4.5Log\;CFU/100cm^2$) were detected in all samples. The total bacteria of tomato farms, S. aureus (glove: $0{\sim}4.0Log\;CFU/100cm^2$, harvest basket: $0{\sim}5.0Log\;CFU/100cm^2$, soil or culture media: 0~6.1 Log CFU/g, mulching film: $0{\sim}4.0Log\;CFU/100cm^2$), B. cereus (glove: $0{\sim}4.0Log\;CFU/100cm^2$, harvest basket: $0{\sim}4.3Log\;CFU/100cm^2$, soil or culture media: 0~5.9 Log CFU/g, mulching film: $0{\sim}4.7Log\;CFU/100cm^2$) were detected in all samples. The contamination of S. aureus and B. cereus were detected in soil, mulching film and harvest basket from planting until harvest to processing, with the highest count recorded from the soil. But S. aureus and B. cereus were not detected in irrigation water samples. The incidence of S. aureus and B. cereus in hydroponics culture farm were less than those in soil culture. The amount of S. aureus and B. cereus detected in strawberry and tomato farms were less than the minimum amount required to produce a toxin that induces food poisoning. In this way, the degree of contamination of food poisoning bacteria was lower in the production environment of the Korea strawberry and tomato, but problems can be caused by post-harvest management method. These results will be used as fundamental data to create a manual for sanitary agricultural environment management, and post-harvest management should be performed to reduce the contamination of hazardous microorganisms.