• Culinary science and hospitality research
• /
• v.22 no.5
• /
• pp.325-338
• /
• 2016

This research aimed to setup the innovativeness, dependability of information, reliability, and sufficiency of information of a mobile eating out application as the precedence factor, and also aimed to present useful information regarding the mobile eating out application by verifying the effect on the continuous use satisfaction levels and long-term orientation for this mobile eating out application. The data collection carried out from February 1 to February 28, 2016, with 441 questionnaires collected from a total distribution of 500 copies, of which 396 were retained. SPSS 22.0 was employed for factor analysis and the reliability verification, while AMOS 22.0 was used for the covariance structure analysis meant to verify the presented research hypothesis. The results are as follows. First, there was found a significant positive effect (+) on continuous use from innovativeness and dependability. On the other hand, sufficiency and reliability appeared not to have a significant effect. Second, there was a positive increase in long-term orientation as continuous use increased. Third, long-term orientation increased in relation to innovativeness. On the other hand, sufficiency, dependability and reliability appeared not to have a significant effect on long term orientation. Accordingly, the useful implications for the eating out application based on the analysis results has been presented.

• Journal of Digital Convergence
• /
• v.14 no.1
• /
• pp.413-425
• /
• 2016

This study investigated what effects the relational benefits perceived by the customers of solely operated beauty salons have on customer satisfaction, recommendation intention, and defection intention through the convergence of cosmetology and business management. For this, a total of 322 customers of solely operated beauty salons were chosen as final valid samples. For data analysis, frequency analysis, reliability analysis, confirmatory factor analysis, and correlation analysis were performed using SPSS 15.0 and AMOS 18. For a hypothesis test, lastly, path analysis was conducted using structural equation modeling. The study results found the following: First, among the relational benefits perceived by the customers of solely operated beauty salons, confidence benefits and social benefits had a positive effect on customer satisfaction. Second, the relational benefits perceived by the customers of solely operated beauty salons had a positive effect on recommendation intention. Third, confidence benefits and social benefits had a negative effect on defection intention. Fourth, customer satisfaction had a positive effect on recommendation intention. Fifth, customer satisfaction had a negative effect on defection intention. Sixth, in relationship between the relational benefits perceived by the customers of solely operated beauty salons and recommendation/defection intention, customer satisfaction revealed partial mediating effects.

• Culinary science and hospitality research
• /
• v.21 no.4
• /
• pp.236-250
• /
• 2015

This study investigated dietary education and education satisfaction from the perspectives of academic ability improvement, psychological-emotional development, and self-respect. For this reason, empirical analysis was performed on the relationship between dietary education activity, education satisfaction, and self-respect. The purpose of this study is to appreciate the importance of dietary education, to focus the attention of researchers on dietary education and to provide fundamental materials. The results drawn from analysis are as follows. Firstly, it was discovered that the degree of dietary education has positive relationships with both academic ability improvement, and psychological/emotional development. Secondly, self-respect has positive relationships with academic ability improvement, and psychological/emotional development in terms of education satisfaction. Thirdly, after analyzing the influences of dietary education activity on self-respect, it was indicated that self-respect has a positive relationship with dietary education activity. Therefore, continuous and consistent dietary education needs to be performed at home, as well as at school, at the national level to establish appropriate dietary knowledge to teenagers, rather than simply delivering knowledge. It is also suggested that the education that can form self-respect be required.

• Food Science and Preservation
• /
• v.13 no.5
• /
• pp.563-568
• /
• 2006

The properties of mung bean were investigated depending on hydrolysis condition. The results showed that enzyme treatments (${\alpha}$-amylase and protease each at 0.1% (w/w)) by varying hydrolysis temperature showed better properties than non-pretense treatment (control group). The treatment with 0.08% ${\alpha}$-amylase was best for optimum hydrolysis of mung bean starch The treatment using a mixture of 0.08% (w/w) ${\alpha}$-amylase and 0.12% (w/w) protease was best for optimum hydrolysis of meg bean protein. The effects of Hydrolysis time of mung bean showed that the optimum time was 60 and 90 min and there fore the optimum time was set at 60 min. These result showed that the best hydrolysis conditions of mung bean were the treatment at $60^{\circ}C$ for 60 min using a mixture of 0.08%(w/w) ${\alpha}$-amylase and 0.12% (w/w) pretense, with the sugar level shown at $5.8^{\circ}Brix$, reducing sugar at 2,022.13 mg% and crude protein at 7,666.17 mg%.

• Korean Journal of Environment and Ecology
• /
• v.7 no.2
• /
• pp.118-134
• /
• 1994

This study was conducted to investigated the plant community structure and to revaluate the part of plant ecosystem on statement of environmental impact assessment in Muju resort golf course, Solch'on area, Tokyusan National Park. The actual vegetation was comprised of Pinus densiflora-Quercus mongolica-Q. serrata community(33.21%), Q. spp. community(27.30%), P. densiflora community(20.68%) and high mountain marsh(4.93%) etc., which communities were the major vegetation and the forest vegetation was came to being a peculiar to environmental condition. The degree of green naturality 8, 9 was covered 93% in survey area, and so this result reflect the stability of ecosystem. There was all the difference between the statement of environmental impact assessment of development concerned and this study result in the estimation of degree of green naturality. The plant community were divided into six groups in fifty-four plots by DCA and the dividing groups were P. densiflora, P. densiflora-Q. mongolica, P. densiflora-Q. serrata-F. mandschurica-B. davurica, Q. mongolica-Q. serrata-P. densiflora, Q. mongolica-Q. variabilis, Salix koreansis- B. davurica community. Except P. densiflora forest in survey site, the ecological succession trend of the other communities was seemed to be from P. densiflora to Q. spp.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.226-237
• /
• 2011

This study investigates the effects of chajogi (perilla frutescens) extracts on quality of vinaigrette dressing during storage. Vinaigrette dressing(VD) samples prepared with chajogi(perilla frutescens) extracts were divided into control(0% chajogi extracts) and the groups added chajogi extracts. VD samples prepared with chajogi extracts were divided into $T_1$(VD with 0.4% chajogi extracts), $T_2$(VD with 0.8% chajogi extracts) and $T_1$(VD with 1.2% chajogi extracts). The pH values during storage at 25 and $50^{\circ}C$ for 120 days in all samples ranged from 2.38 to 2.83 and form 3.21 to 3.36, respectively. As for total acidity, it decreased in all samples during storage while there wasn't significant difference in the samples of different storage temperature(25 and $50^{\circ}C$). L(lightness) value scores of all samples added with chajogi extracts during storage went higher and a(redness) and b(yellowness) value scores became lower. Escerichia coli forms were not detected in all samples. Antioxidant capacity by peroxide value of T1, T2 and T3 sample showed higher than that of the control sample. Crude Fat contents of the control sample during storage at $25^{\circ}C$ were the highest as compared to those of the other samples.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.163-176
• /
• 2010

The purpose of this study is to find out the effect of job rotation on employees' motivation and satisfaction. That is, it is the ultimate aim to know why employees want job rotation or why not, whether the rotation has an effect on their motivation, and finally whether the motivation gives direct job satisfaction. As a result of the survey, the efficiency and procedure of job rotation have influence on motivation. The employees also think that regular rotation can help them to find the proper position to meet their aptitude. And motivation also affects employees' achievement, benefits, and relationship with their bosses. Especially, when they feel great achievement and pride in their jobs, their satisfaction appeared to be very high. And when they are paid properly in comparison with their workload, or they learn special knowledge from their bosses, they usually content themselves.

• Food Science and Preservation
• /
• v.15 no.1
• /
• pp.21-29
• /
• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Journal of The Korean Association of Information Education
• /
• v.25 no.4
• /
• pp.653-664
• /
• 2021

This study proposes a STEAM (Science, Technology, Engineering, Arts, and Mathematics) program for career exploration of middle school students. The proposed program utilizes VR (Virtual Reality) for new digital technology and webtoon as a popular cultural element. It enables the students to investigate promising fields and experience them virtually for themselves. We design the program based on the 2015 revised curriculum, which enhances the learning effects with existing subjects. In particular, the program provides a hybrid education to combine contact and untact classes considering the COVID-19 situation. The educational goal of the proposed program is to improve creativity and convergence capability. Specifically, it aims to prepare an educational foundation that integrates new digital technologies into education and applies the programs to school education fields. To prove the effectiveness of the developed program, we applied the program to the second graders of A middle school located in Seoul. We expect that the proposed program helps students learn how to utilize new digital technologies and explore future career paths.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
• /
• v.8 no.4
• /
• pp.183-196
• /
• 2018

Studies that approach from the point of view that human thoughts or minds are dominated by behavior as well as that human behavior is dominated by thoughts or minds, have begun to attract attention from the late 2000s. The physical experience is reminiscent of a metaphorically connected abstract concept, which ultimately affects the judgment or evaluation of a particular object. However, studies that have been carried out so far have been limited to studies on the difference in perception and judgment depending on the objects to be viewed, the objects to be touched, and the objects to which they are carried. In this study, we tried to find out that the physical movement of the body in the upward or downward direction affects the psychological judgment differently. In the first experiment, a pair of words that were considered to be connected metaphorically was tested. In the second experiment, the subjects tried to solve the complicated calculation problem in a short time, and then they watched the video related to the upward movement or downward movement, and then proceeded to measure the psychological judgment. As a result, it was found that 'downward movement' of the body has a metaphorical connection with 'closure', while 'upward movement' is related to 'progress'. In the case of downward-experienced group compared to upward-experienced group, the reverse intentions of their own decision were low, and the confidences in their own decision and the expectations for performance were high.