• Culinary science and hospitality research
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• v.16 no.1
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• pp.165-179
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• 2010

The purpose of this research is to examine the importance of the physical surroundings for the restaurants in the local specialities food town and how their physical surroundings influence on the customer emotional responses and satisfaction to suggest the improvements and implications of the physical surroundings. The questionnaire for a survey was distributed to the customers who have visited the restaurants specialized in Korean beef located in the Sanoei Korean beef town, Jeongeup. The results of this research are as follows. First, except for attractiveness among the factors of physical surroundings(convenience, attractiveness, cleanliness and amusement), as cleanliness and convenience occupy high degree, customers were presented to response more emotionally. Second, except for attractiveness among convenience, attractiveness, cleanliness and amusement, as cleanliness and convenience occupy high degree, customers were presented to be more satisfied. Third, customer emotional response influences on customer satisfaction with the food town for local speciality.

• Annual Conference on Human and Language Technology
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• 2018.10a
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• pp.199-203
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• 2018

음식과 맛집에 대한 사용자의 정보검색 니즈가 나날이 증가하면서 서비스 제공자가 정보 제공의 대상이 되는 맛집 상호명을 파악하는 것은 중요한 이슈다. 그러나 업종의 특성상 점포가 새로 생겨나는 주기는 매우 짧은 반면, 신규 점포의 서비스 등록 시점에는 시간적 차이가 존재하는 문제가 있다. 본 논문에서는 신규 상호명을 능동적으로 파악하기 위해 위치기반 서비스 로그에서 맛집 상호명을 추출하는 문자 기반의 딥러닝 모델 및 방법론을 제시한다. 자체 구축한 학습 데이터셋으로 실험한 결과, 제안하는 모델이 기존 기계학습 모델보다 높은 정확도로 상호명을 분류할 수 있음을 확인하였다. 또한, 사전 학습된 모델을 검색로그에 적용하여 신규 상호명 후보를 추출함으로써 향후 상호명 DB를 능동적으로 업데이트 할 수 있는 가능성을 타진하였다.

• Journal of the Korean Institute of Rural Architecture
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• v.9 no.1
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• pp.35-42
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• 2007

This study is the research of occupation distribution about citizen members of autonomy organization in Cheongju area. Investigation of autonomy organization members acting as local readers makes it possible to understand direction for community promotion. Result of this study sums up two type occupational categories. First, in urban area independently managers is above participation ratio in public affairs appeared. On the other hand, ratio of private organization, employee, and experts are low. In rural area, it shows the participation ratio of functional representatives and farmers highly. Second, with investigation of detailed occupation, most independent contractors and such as architecture, real-estate, whole and retail sales, restaurant, nursery, and private educational institute. And small number of insurance, news paper, car sales, gas station mangers participate in autonomy organization. Private organization consist of educational organization, social welfare corporate and district head council, as well as some teachers and farmers.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.126-133
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• 2010

The purpose of this research was to reveal how Korean food is currently perceived by the "foodies" of New York City and to determine what social status Korean food has in the city that is deemed the "Restaurant Capital of the World." In-depth personal interviews were performed to provide a deeper insight into the comments and subject matters. Most foodies selected kimchi and Korean barbecue as the most distinctive foods in Korean dining. Korean food's distinguishing traits were extracted in four areas: specific ingredients and tools, preparation procedures, and rules. Sensory characteristics, local adaptation, service, side dishes, and the main strengths and short-comings of Korean foods were investigated. Perception toward the taste of Korean food was generally positive, but poor quality of service and lack of organization in establishments were found to be negative factors.

• Journal of Agricultural Extension & Community Development
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• v.21 no.3
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• pp.155-179
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• 2014

Input-output(I-O) analysis is now widely used to examine the economic impact of tourism. The study aims to demonstrate the impact of agri-tourism development project on local development in terms of income and employment. Based on the I-O transactions tables developed by Bank of Korea (2011), rural tourism related sectoral multipliers were derived with respect to output, income, employment, and value-added tax. The results of the I-O model indicate that in 2011, rural tourism development generated 1,387 billion Won of output impact, 287 billion Won of income impact, 275 billion Won of value-added impact, and 41,127 full-time jobs, respectively throughout direct, indirect, and induced effects. In particular, the restaurant sector had relative higher output and employment multipliers as compared to other industries, whereas they had lower multipliers of income and value-added than any other industries. The findings imply that the restaurant sector was relatively labor-intensive industry, generating high impact of employment effects.

• Korean Journal of Community Nutrition
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• v.6 no.2
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• pp.250-258
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• 2001

Five representative local foods of Cheollabuk-do Province such as chuotang, ochuk, baekhapchuk, dasulgitang and minmulgokimaeuntang were subjected to recipe standardization and nutrient analysis. To derive a standard recipe, first a test recipe was prepared with the consideration of information obtained from literature survey, personal interview and survey of restaurant recipe. This test recipe was modified three times after sensory evaluation. Then the modified test recipe was accepted as the standard recipe when all characteristics of food was assessed over 5 points and the percentage of judges who gave a score over five exceeded 70% in seven-point hedonic scale. Actually, all characteristics of each food were judged as "satisfactory". Nutrient analysis was performed in food cooked according to the decided standard recipe. In general, it appeared that energy content was rather low. However protein contents in chuotang, ochuk and minmulgokimaeuntang were higher than the recommended value per meal. Vitamin A, vitamin C, vitamin B$_1$, vitamin B, niacin, calcium, phosphorus and iron were rich in chwotang and minmulgokimaeuntag. Onhuk contains plenty of vitamin C, vitamin B$_1$, vitamin B$_2$and the contents of vitamin A, vitamin B$_1$, and niacin in baekhapapchuk were over the recommended values per meal. The foods contained large percentage of aspartic acid and glutamic acid, and major essential amino acids appeared to be leucine and lysine. On the other hand, major fatty acids were oleic acid, linoleic acid and plamitic acid. Among them the content of oleic acid was the highest in chuotang, ochuk and baekhapchuk, whereas linoleic acid and palmitic acid were the most rich fatty acids in baekhapchuk and dasulgitang respectively.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.47-64
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• 2011

This research try to find the strategic implication through the importance-performance analysis for the customers who visited local Jeonju-Bibimbap restaurants. It also investigates the effect of the selection attribute of the restaurants on customer satisfaction and behavior intention as well as how customer satisfaction affects behavior intention. The survey was conducted targeting those who visited the local restaurants in Jeonju and had Jeonju-Bibimbap, and 251 copies of the questionnaire were used for the final analysis. As a result, the properties 'Environmental cleanliness' and 'Convenience of reservations' in IPA are probed as 'improvement needed as soon as possible'; the 'food(p<0.01)' and 'service(p<0.05)' factors significantly affect customer satisfaction; the 'physical environment(p<0.01)' and 'service(p<0.05)' factors have significant effect on behavior intention; lastly, it has also been found true that customer satisfaction significantly influences behavior intention(p<0.001).

• Journal of the FoodService Safety
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• v.4 no.1
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• pp.35-41
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• 2023

This study was based on the results of the study of 'Cheonyeon and Chunghyun Taste Alley Pilgrimage- Introducing Hidden Restaurants in Our Town', which was adopted as a project to revitalize urban regeneration as part of the Cheonyeon and Chunghyun Urban Regeneration New Deal project. This study was conducted in total of two stages, as a first step, the commercial district of Seodaemun Station was analyzed by analyzing the hashtag (#) mentioned along with the "Seodamun Station Restaurant" on Instagram from 2015 to 2020. As a result of the analysis, it was found to be an office commercial district related to "office workers", and it was found to be a commercial district with the characteristics of "small but certain happiness" where you can find hidden restaurants in front of your house. Based on the characteristics of these commercial districts, five stores utilizing the characteristics of the region were selected and cooking classes were conducted for students of Kyonggi University, who are local residents. The purpose of this study was to revitalize the aging Seoul city and contribute to the formation of positive relationships between local residents and merchants through cooking classes. In addition, the process was produced as digital media content and used as local promotional materials.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.200-213
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• 2016

This study is to compare the differences in food quality between traditional Korean restaurants and Western-style restaurants, and then to identify the shortcomings as traditional Korean food prefered than western food. The object of this study is not only to provide the basic data of the domestic food service industry to enable the traditional food ingredients but also increase the sales produced in the farm and fishing economy. Western-style and traditional Korean restaurant food quality were subjected to an IPA analysis to understand the importance and satisfaction with each of them. The IPA analysis of Western-style restaurants and traditional Korean restaurants showed that using regional specialties ingredients, healthy food, and the number of dishes in a set menu were commonly included in the first quadrant. Menu planners of Korean restaurants in should consider the need to develop traditional food using regional ingredients prepared by a reputable chef from the region, and develop delicious healthy food using local specialties without artificial flavors. In addition, considering the demographic characteristics, the ideal food should target visitors in their 40s who with 300~400,000 to spend with friends or colleagues.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.469-471
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• 2017

Those who travel to another area for work or travel acquire cquire information through various media such as Internet websites before going to the area. The way to determine whether the information you collect is reliable is to go directly to that area. However, many users may overlook the date the post was posted. when you arrive at a delicious restaurant for a travel purpose, it can happen that the restaurant is gone. In order for Smartphone Users to be able to provide reliable information about a specific region through an application, it is possible to receive information from a specific local user using the application through crowd sourcing techniques. Collect suggestions from users when there are changes in the same area, rather than accepting indiscriminate information and when duplicate content exists, it is marked on the application map so that it can be viewed by other users. It provides not only simple restaurant information, but also area-specific information such as additional information about tourist attractions or information on restrooms to solve physiological phenomena that may occur in the area where they first arrive. Application users can get information about nearby public facilities and restaurants on a GPS basis.