• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.445-458
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• 2012

This study was conducted to approach the Korean new food words for the years 1994-2005 from the stance of food ethics. The new food words were categorized into food industry, foodstuffs, cooking, various foods, processed foods, distribution, and consumer health. The principles of food ethics applied to new food words include a respect for life, justice, environmental preservation, priority of safety, and dynamic equilibrium. Seventy percent of new food words were ethically neutral, while 30% had significant ethical meaning. There were more words with a negative ethical meaning than with a positive one. All of the principles, except respect for life, could be successfully applied to new food words. Dynamic equilibrium was the most appropriate principle for the new food words, followed by a priority for safety, justice, and environmental preservation. The results of this study implied that moderation and balance is required in our modern dietary life.

• Journal of the Korean Professional Engineers Association
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• v.44 no.5
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• pp.21-25
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• 2011

Food sovereignty is the right of peoples to healthy and culturally appropriate food produced through ecologically sound and sustainable methods, and their right to define their own food and agriculture systems. An increase in the price of food that occurs as a result of increased demand from human consumption and use as an alternative energy resource. Furthermore, agflation, a combination of the words "agriculture" and "inflation", will also affect non-vegetative foods as the price increases for grain will make livestock feed more expensive as well. Food sovereignty implies new social relations free of oppression and inequality between men and women, peoples, racial groups, social classes and generations.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.65-78
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• 2020

The objective of this study was to review and evaluate the growing subject of food tourism research, and thus identify the trend of food tourism research. Using a Text mining technique, this paper discovered the trends of the literature on food tourism that was published from 2004 to 2018. The study reviewed 201 articles that include the words 'food' and 'tourism' in their abstracts in the KCI database. The Wordscloud analysis results presented that the research subjects were predominantly 'Festival', 'Region', 'Culture', 'Tourist', but there was a slight difference in frequency according to the time period. Based on the main path analysis, we extracted the meaningful paths between the cited references published domestically, resulting in a total of 12 networks from 2004 to 2018. The Text network analysis indicated that the words with high centrality showed similarities and differences in the food tourism literature according to the time period, displaying them in a sociogram, a visualization tool. This study has implications that it offers a new perspective of comprehending the overall flow of relevant research.

• Journal of Korea Society of Industrial Information Systems
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• v.28 no.6
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• pp.29-43
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• 2023

Consumers should look at the ingredients of cosmetics or food for their health and purchase them after checking whether they contain allergy-causing ingredients. Therefore, this paper aimed to develop an artificial intelligence-based smartphone application for automatically recognizing the ingredients displayed on a curved container and delivering it to consumers in an easy-to-understand manner. The app needs to allow consumers to immediately comprehend the restricted ingredients by recognizing the ingredients' words in the cropped image. Two major issues should be solved during the development process: First, although there were flat containers for cosmetics or food, most were curved containers. Thus, it was necessary to recognize the ingredient table displayed on the curved containers. Second, since the ingredients' words were displayed on the curved surface, the transformed or line-changed words also needed to be recognized. The proposed new methods were enough to solve the above two problems. The application developed through various tests verified that there was no problem recognizing the ingredients' words contained in a cylindrical curved container.

• Cross-Cultural Studies
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• v.48
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• pp.135-191
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• 2017

The purpose of this study was to select words with "shared cultural charge" that are unique in French culture and to study cultural content hidden in these words. It also explores the cultural phenomenon of same French borrowed words used in the Korean language. The study was conducted from two perspectives: perspective of internal French culture defined by Galisson and inter-cultural perspective. The first section of this study introduces the theory "lexiculture" and definition of the words "shared cultural charge." In the following section, among main items of 795 borrowed words in the Korean language, we examined seven words in areas such as clothing, food, and housing. We studied content of the French culture according to the following three categories: (1) dictionary definition, (2) cultural phenomena, (3) special phenomenon in idiomatic expression. Our study illustrated a special connotation beyond the dictionary definition of words. In the next section, we examined the birth of a new cultural phenomenon and process of acquiring a new meaning in the Korean language. Finally, we analyzed differences and similarities between linguistic and cultural elements in both cultures. In this study, we provide basic data for inter-cultural education between France and Korea.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.4
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• pp.332-341
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• 2023

Notable trends in the restaurant start-up market after the lifting of social distancing include increasing interest in start-ups, emphasizing the importance of food quality and diversity, decreasing the relative importance of delivery services, and increasing interest in certain industries. The data collection period is three years from April 2021 to May 2023, including before and after social distancing, and texts extracted from blogs, news, cafes, web documents, and intellectuals provided by Naver, Daum, and Google were collected. For the collected data, the top 30 words were derived through a refining process. In addition, based on April 2021, the application period of social distancing, data from April 2021 to April 2022, and data from May 2022 to May 2023, Through these changes in trends, founders can capture new opportunities in the market and develop start-up strategies. In conclusion, this paper provides important insights for founders in accurately understanding the changes in food service start-up trends and in developing strategies appropriate to the current market situation.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.353-360
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• 2023

This paper explores notable shifts in the restaurant startup market following the lifting of social distancing measures. Key trends identified include an escalated interest in startups, a heightened focus on the quality and diversity of food, a relative decline in the importance of delivery services, and a growing interest in specific industry sectors. The study's data collection spanned three years, from April 2021 to May 2023, encompassing the period before and after social distancing. Data were sourced from a range of online platforms, including blogs, news sites, cafes, web documents, and intellectual forums, provided by Naver, Daum, and Google. From this collected data, the top 50 words were identified through a refinement process. The analysis was structured around the social distancing application period, comparing data from April 2021 to April 2022 with data from May 2022 to May 2023. These observed trend changes provide founders with valuable insights to seize new market opportunities and formulate effective startup strategies. In summary, We offer crucial insights for founders, enabling them to comprehend the evolving dynamics in food service startups and to adapt their strategies to the current market environment.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.616-630
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• 2018

This study analyzed the current status of registered patents related to food tech in Korea and Japan. Using the patent information search services of Korean and Japanese Patent Offices, patents registered during the past 10 years from January 1, 2005 to December 31, 2015 were searched with the following key words/phrases: "food or meal or diet" and "program or information system". A total of 669 patents (539 for Korea and 130 for Japan) were finally selected and analyzed. Based on Porter's value chain theory, the patents were categorized into three dimensions related to "manufacturing/processing/distribution", "sales & marketing", and "consumer support". The results showed that in Korea, 41.7% of the total patents were related to sales & marketing followed by consumer support (37.3%) and manufacturing/processing/distribution (21.0%). In Japan, patents related to consumer support accounted for 56.2% followed by manufacturing/processing/distribution (32.3%), and sales & marketing (11.5%). In the area of manufacturing/processing/distribution, "food quality management system" in Korea, and "food manufacturing and processing management system" and "food safety control and hazard analysis system" in Japan tended to show a significantly higher proportion of patents registered (p<.05). Under sales & marketing, patents in the categories of "food purchase and delivery service system" in Korea and "restaurant information sharing system" in Japan tended to be more frequently registered (p<.05). Finally, in the area of consumer support, "kitchen facility and cooking device control system" in Korea and "menu and nutrition management system" in Japan tended to account for a significantly higher proportion of patents registered (p<.001). The results are expected to provide useful insights into the development of new patents and markets for food tech in the future.

• The Korean Journal of Franchise Management
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• v.10 no.3
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• pp.13-23
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• 2019

Purpose - The recent franchise industry is rapidly developing. Some franchisees have a low barriers to entry and competition among companies is intensifying. In this dynamic competitive environment, companies need to focus on customer preferences, quality, and technical interfaces to gain competitive advantage. As a result, companies are required to measure the performance of service values in order to provide differentiated services from competitors. In the franchise industry, customer experience marketing of service values will enable companies to create new businesses. Franchise firms should explore a variety of services to increase service value and reduce failures. Research design, data, methodology - The questionnaire of this study was based on the previous research. Surveys were conducted on panels of online surveys. Surveys were conducted on the panel who had visited the restaurant franchise within the past month. The survey was conducted for about 7 days from February 13, 2019 to February 19, 2019. Total 300 samples, 293 were used in the analysis except for seven unfair questionnaires. Results - The findings of this study are as follows: Emotional, monetary, and reputation values have positive effects on cognitive and affective attitudes. Quality value and behavioral value did not effect cognitive attitude and affective attitude significantly. In addition, affective attitude has positive effect on loyalty, but cognitive attitude did not significant effect on loyalty. Conclusions - First, food-service franchise company should develop a service that enables customers to use the store conveniently. We need to develop a comfortable environment for our customers and provide intangible services. Second, food-service franchise company should provide a reasonable price service. Food-service franchise company needs to sell a high quality menu at a reasonable price to generate profits. Third, food-service franchise companies need to strategically respond to their reputation. In other words, food-service franchise company needs to constantly monitor the reputation of its customers and respond appropriately to market conditions. Fourth, food-service franchise company needs to develop a service method capable of emotional interaction with customers. Food-service franchise firms need to develop ongoing service methods and educate their staff.