• 한국조리학회지
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• 제10권3호
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• pp.83-96
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• 2004

According to construction of global administration environment, all over the world was ended up in infinite competition period. Because eating out company also competes with another company, it must enjoy competitive power high position to secure high position continuously, classified by formation constituent's individuation and two aspects of organic special quality by the factor. Individuation classified by formation constituent's business ability, personal relations, age factors of Information Technology, and organic special quality classifies by factor of formation culture and result that analyze eating out company's business condition competitive power reinforcement effect factor is same as following. First, was construed by company culture, personal relations, business ability period of ten days with family Restaurant, and Information Technology showed that do not influence. Competitive power reinforcement effect factor with special restaurant was construed by company culture, personal relations, business ability period of ten days, and fast food company culture and Information Technology factor with hotel restaurant company culture by competitive power reinforcement effect factor construe.

• 동아시아식생활학회지
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• 제24권5호
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• pp.646-653
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• 2014

The purpose of this study was to optimum the desirable mixture ratio of aronia powder to rice flour for preparation of sulgidduk. The moisture of samples ranged from 39.93% to 42.80%. The pH of samples decreased with increasing amounts of aronia powder. L- and b-values decreased, while a-value increased, with increasing amounts of added aronia powder. As the level of aronia powder increased, hardness of samples decreased while their springiness and chewiness increased. As aronia powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging also significantly increased. Scanning electron microscopy (SEM; ${\times}30$) showed that air cell size on the sulgidduk surface increased with amount of aronia. Consequently, the addition of 3% aronia powder to rice flour was determined to be best formula for aronia sulgidduk in terms of sensory qualities such as appearance, flavor, texture, taste and overall acceptability.

• 한국관광식음료학회지:관광식음료경영연구
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• 제15권2호
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• pp.99-122
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• 2004

The purposes of this study and to develop the model to prove the structural relationship between service orientation and customer satisfaction, to find out the mediation variables between them, to survey and analyze their roles empirically, and to prove the probability of applying the strategic frame to all hotels in Korea. For these purposes, the author developed a structural model which consists of six variables. The data were collected from 7 hotels and analyzed with AMOS program. The findings can be summarized ad follows : First, the higher customer expectation, the lower customer satisfaction. Second, the higher customer expectation, the higher customer perceived quality. Third, the higher customer perceived qualify, the higher customer satisfaction. Fourth, the higher customer perceived quality, the higher customer perceived value. Sixth, the higher customer satisfaction, the lower customer complaint. Seventh, the higher customer satisfaction, the higher customer loyalty.

• 동아시아식생활학회지
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• 제21권2호
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• pp.250-256
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• 2011

The findings of this study into the quality of fresh pasta noodles containing different amounts of the lyophilized citrus peel powder are as follows. The higher the amount of the citrus peel powder in the pasta, the higher was its WRC. The Hunter's values, whether L, a, and b all increased in both cooked and raw noodles. The higher the amount of the citrus peel powder, the less the level of tensions and the lower the setback values. These results suggest that the citrus peel powder might have a controlling effect on retrogradation. As for the characteristics of cooked pasta noodles, the weight decreased; the volume increased; and the moisture absorptive power also increased. The tasters' preferences were in the following order: 3%>0%>5%>7%>1%. In other words, a citrus peel powder content of 3~5% appears to be most appropriate.

• 유통과학연구
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• 제12권11호
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• pp.85-100
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• 2014

Purpose - Recently, the prevalence of high-speed mobile communication technology (4G) and mobile devices (smart phones, tablet PC, etc.) is leading innovative changes across all fields in society as well as business environments. Furthermore, a diversified mobile application service has spread rapidly through mobile devices such as smart phones and tablet PCs. Accordingly, the traditional E-government services paradigm has rapidly changed into mobile intelligence. To identify the influencing factors on the using intention of G4C smart app services, based on previous studies, the variables that influence using G4C smart app services are defined; these are user cognitive factors (perceived usefulness, perceived easiness), user characteristics factors (user innovativeness, self-efficiency, social influence), service quality factors (convenience, interactivity, accessibility), and system quality factors (instant connectivity, safety). Research design, data, and methodology - This is designed not only to collect data with a questionnaire survey (9/22/13~10/23/13) but also to test hypotheses with SEM by SPSS 21.0 and AMOS 21.0 in both Korea and China. All items are used with Likert 5 scales. A total of 643 questionnaires (Korea 318, China 325) are used. Results - The perceived usefulness and perceived easiness in user cognitive factors have positive influence on using intention. The user innovativeness, self-efficiency, and social factors in user characteristics factors have positive influences on using intention. The convenience, interactivity, and accessibility in service quality factors have positive influences on both reliability and using intention. Safety in system quality has positive influence on both reliability and using intention. Reliability has positive influence on using intention. The control variables (Korea and China) affect its control hypothesis. Strategies and implications are suggested to assist the public using the intention of smartphone's e-government services based on the results of the empirical analysis. The mobile application service can be considered a new emergence of the paradigm just like the government's on-line portal websites appeared in the past. Under this prevailing situation of mobile smart devices, to promote the success of e-government mobile APP services, accurate analysis and understanding of users should precede anything, to provide services to grasp and satisfy users' desire properly. Conclusions - This study proposes implications to help E-governmental officers and companies make strategies. First, this is expected to give some information on the understanding and knowledge regarding the process of G4C smart APP service based on the empirical study. Second, this helps to make future policies and ways about E-government G4C smart APP service. Third, it is proved that super speed mobile communication technology and devices including phones will be crucial to change the structure of E-government services in 2-3 years. Fourth, it is necessary to increase the trust and using intention of users. Fifth, considering what type of environment users are placed in, to present proper public information matching their inclination, is important. Finally, various ways of experiencing service to explore potential users and ceaseless public relations are required.

• 한국과학예술포럼
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• 제25권
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• pp.449-461
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• 2016

최근 컨벤션산업이 발전함에 따라 컨벤션개최에 따른 방문가치 및 방문성과에 대한 논의가 늘어나는 시점에서 컨벤션 서비스의 품질관리가 주목받고 있다. 이에 본 연구는 컨벤션 참가자의 컨벤션 서비스 품질 지각정도에 따른 컨벤션 목적지 방문가치와 향후 행동의도에 대한 영향관계를 보고자 하였다. 이는 컨벤션 참가자가 개최된 컨벤션 행사에서 제공되는 다양한 서비스에 대한 평가에 있어서 이를 긍정적인 평가를 하게 된다면 컨벤션 참가뿐만 아니라 포괄적으로 컨벤션 목적지에 방문가치와 더불어 향후 행동의도에 영향을 미칠 수 있는가에 대한 문제제기에서 시작하였다. 이를 해결하기 위하여 본 연구에서는 서울지역 컨벤션 행사에 참가한 참가자를 대상으로 연구 및 조사를 실시하였으며, 유효표본수 308부를 분석에 활용하였고, 요인분석 및 다중회귀분석을 실시하여 연구목적을 달성하고자 하였다. 컨벤션서비스 품질15개변수를 활용하여 요인분석을 실시한 결과 총 4개의 차원이 도출되었으며, 이는 인적상호작용, 참여프로그램 우수성, 정보유용성, 교통 및 시설편의성으로 명명하였다. 이러한 컨벤션 서비스 품질 요인에 따라 컨벤션 목적지 방문가치 및 향후 행동의도에 대한 다중회귀 분석결과, 컨벤션 서비스 품질 모든 요인이 복합적으로 영향을 주고 있었으며 특히, 참여프로그램 우수성 및 정보유용성이 비교적 의미 있는 결과를 보이고 있었다. 또한 컨벤션목적지 편안함과 즐거움이 향후 재방문 및 추천의사에 긍정적인 결과를 보이고 있었다. 본 연구결과는 컨벤션기획 및 프로그램 구성, 특히 컨벤션 목적지 관리에 유용한 정보로 활용할 수 있을 것으로 사료된다.

• Asia pacific journal of information systems
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• 제23권1호
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• pp.65-86
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• 2013

Understanding success factors in electronic banking is important to helping banks succeed. In this study, we extend DeLone and McLean's IS success model to the electronic banking by adding trust as a success variable. We tested the extended model by comparing internet banking and mobile banking in Indonesia. Using a structural equation modelling approach. We found that system quality had positive impacts on perceived usefulness and end-user satisfaction for both internet banking and mobile banking. The development of e-banking (internet banking and mobile banking) in Indonesia is in its initial stage. Finally, although we tested for the common method bias to relieve concern, further research may use multiple methods when collecting the data. This study investigated the role of each dimension of IS success in the electronic banking environment. While the original IS success model emphasizes individual and organizational impacts, we have argued that trust is an important indicator of IS impact on an individual socially in the banking industry. The contribution of our study is two-fold. Conceptually, the study is the first to extend the IS success model to the e-banking context. We provide an extension of the updated IS success model by adding trust as an outcome variable in the research model.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2011년도 춘계학술논문집 2부
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• pp.1064-1067
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• 2011

술을 안정적으로 제조하기 위하여서는 좋은 밑술을 제조하는 것이 중요하며, 밑술을 제조 하는데 있어서 재료형태에 따라 죽, 구멍떡, 백설기, 고두밥을 만들고, 이를 이용한 밑술을 제조 하였다. 밑술의 제조에 있어서 발효시간, 재료의 형태에 따른 이화학적 성분을 분석하였고, pH는 재료의 형태에 관계없이 24시간 후부터 전부 4이하였으며, 총산은 36시간 까지는 급격히 증가되었다가 유지하는 경향을 나타내었다. 당도는 24시간 까지 증가하였다가 발효에 따라 감소하여 알코올로 전화되는 것을 알 수 있었다. 총당과 환원당도 발효에 따라 알코올로 전화됨으로써 당도와 비슷한 경향을 보였다. 효모수는 초기에는 $9.2{\times}10^6{\sim}3.0{\times}10^7$ CFU/mL 수준 이였고, 죽구의 경우 담금 초기에는 $6.9?{\times}10^6$ CFU/mL 에서 24시간 후에는 $2.1{\times}10^8$ CFU/mL 으로 다른 구 보다 더 상승 하다가 60시간에서 72시간째에는 감소하는 경향을 보였다. 발효 48시간 후 에는 $8.7{\times}10^7{\sim}1.9{\times}10^8$ CFU/mL 수준으로 존재 하였다. 이상의 결과로 48시간부터는 밑술로 사용을 해도 충분하다고 생각된다.

• 동아시아식생활학회지
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• 제20권2호
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• pp.263-271
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• 2010

The study examined the quality characteristics of brown sauce made with various amounts (2%, 4%, 6%, 8% and 10%) of Chungkukjang powder. Sensory tests and measurements of viscosity, moistness, and color done and the antioxidant effects of Chungkukjang powder in brown sauce were examined by measurements of acid, peroxide, TBA during 12 days storage at $24^{\circ}C$. Overall sensory preference was highest in brown sauce made with 6% Chungkukjang powder. As the powder content increased the Lightness, Redness and Yellowness values decreased as did viscosity. Acid, peroxide and full term for TBA values increased to a low level that produced an edible product even at 12 days.

• 한국정보시스템학회지:정보시스템연구
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• 제27권1호
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• pp.89-110
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• 2018

Purpose There is much information in customer reviews, but finding key information in many texts is not easy. Business decision makers need a model to solve this problem. In this study we propose a multi-topic sentiment analysis approach using Latent Dirichlet Allocation (LDA) for user-generated contents (UGC). Design/methodology/approach In this paper, we collected a total of 104,039 hotel reviews in seven of the world's top tourist destinations from TripAdvisor (www.tripadvisor.com) and extracted 30 topics related to the hotel from all customer reviews using the LDA model. Six major dimensions (value, cleanliness, rooms, service, location, and sleep quality) were selected from the 30 extracted topics. To analyze data, we employed R language. Findings This study contributes to propose a lexicon-based sentiment analysis approach for the keywords-embedded sentences related to the six dimensions within a review. The performance of the proposed model was evaluated by comparing the sentiment analysis results of each topic with the real attribute ratings provided by the platform. The results show its outperformance, with a high ratio of accuracy and recall. Through our proposed model, it is expected to analyze the customers' sentiments over different topics for those reviews with an absence of the detailed attribute ratings.