• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.11
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• pp.3390-3398
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• 2009

The knowledge management starts from the enhancement of learning capability in the members of the organization. The strategic change into the learning organization should be aligned with the change of organizational strategy, structure and processes. The study employed action learning methodology to transform the traditional organization into the learning one. The learning organization project has been successful thanks to the members' zeal and consensus to change the processes. However, not every learning team has been so successful. Some cases complained time consuming where others expect to be helpful for their incentives. The researchers concluded that the most important point for success of the learning organization project should be the support of top management.

• Korean journal of food and cookery science
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• v.24 no.4
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• pp.549-559
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• 2008

This study was performed by questionnaire to investigate viewpoints regarding menu excavation and development of native local foods of adults in the Gyeongju area, classified by gender and age. The subject population consisted of 253 citizens(108 males and 145 females) living in Gyeongju. The findings are summarized as follows: The residents highly desired the 'enrichment of service and clean hygiene of local food restaurants', 'active marketing', 'necessity of excavation and development at the present time', and 'development with regional unique characteristics' with regard to the development of the local food choices in Gyeongju, whereas they did not particularly desire 'excavation development of cooking that often is served at family event(birth, marriage, death etc..)', nor 'guidance and enlightenment for many citizens'. The most influential obstacle hindering the development of Gyeongju local food was 'administration support deficiency of connection group agency', followed by 'interest deficiency about local food of restaurant business managers and citizens, different taste of each restaurant', and 'tradition cooking itself is insufficient in Gyeongju'. The most reasonable development menu for native local foods of the Gyeongju area was 'mushroom & beef hot pot(beoseothanu-jeongol)', 'glutinous barley bread(chalborippang)', 'mushroom & bulgogi hot pot(beoseot-bulgogi-jeongol)', 'grilled beef(hanu-sutbul-gui)', and 'grilled minced beef ribs(hanu-tteok-galbi)' in that order. On the other hand, the excavation and development validity scores for 'black goat soup(heukyeomso-tang)', 'gulfweed soup(mojaban-guk)', and 'parboiled octopus(muneo-sukhoe)' were very low.

• Journal of Digital Convergence
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• v.14 no.2
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• pp.19-30
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• 2016

Domestic and foreign tourists to visit the Baekdudaegan are increasing every year. The purpose of this study is to promote regional development in the Baekdudaegan and to improve the satisfaction of the people who visit the Baekdudaegan area recognized in underdeveloped area. It surveyed the age of 19 years old. Analysis of the factors of selection attributes importance and satisfaction, and the group was separated through cluster analysis. It analyzed a significant difference in the degree of revisit intention and intention of recommendation by cluster groups. They were divided into four groups, according to the selection attributes importance and satisfaction. Groups showed significant differences in the degree of revisit intention and intention of recommendation. The environment elements importance and satisfaction have affected revisit intention and intention of recommendation. It has found out that environment elements have an important factor in selecting the destination and these selection attributes satisfactions have a positive influence on future behavior intention.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.56-65
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• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.

• Korean Journal of Plant Taxonomy
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• v.47 no.4
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• pp.328-335
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• 2017

The Korean medicinal plant name written in Chinese script, Jingyo, is somewhat confusingly used in the Korean modern literature. This name was assigned to at least three species, with examples being Gentiana macrophylla, Aconitum pseudolaeve, and Justicia procumbens. To clarify the taxonomic identity of Jingyo, these names were examined based on the Chinese classics and Korean classics and compared them with the modern flora of both China and Korea. In China, Jingyo was considered as Justicia gendarussa or Gentiana macrophylla. In Korea, Jingyo was considered as A. pseudolaeve or J. procumbens. However, it was concluded that Jingyo is not distributed on the Korean Peninsula. In addition, although the Hangeul name Jinbeom was the result of the misreading of the Chinese script Jinbong, another Chinese term for Jingyo, this name is used in many modern studies related plant taxonomy. Hence, we also propose Jinbeom as the conserved Hangeul name of A. pseudolaeve.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.773-781
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• 2005

Menu-development is one of the important parts in restaurant business. Menu in restaurant has to be developed by customer's net which is the key for the success in restaurant management, The purpose of this study is to determine stress level, food intake, food habit, food preference of employees in certain companies and to develop proper menus for employees who are under high stress state. This study also determine whether the customers under stress will visit restaurant which provide stress-release-menu or not This study was conducted to people who live in Seoul and its adjunct area, including Gyunggi Province. The subjects were selected at random and the Questionnaires were sent to the subject by mail. The surveys included personal information, extent of stress, food habits related to the stress. The statistical tests were performed with SPSS computer software program. The male subjects were $44.9\%$ and females were $55.1\%$, aged between $30\~40$ years old. The percentages of no risk, borderline, and at risk, in the stress level of subjects, were 48.3, 16.5 and $35.2\%$, respectively. Most of the subjects, $61.8\%$, had normal food habit and $29.2\%$ had bad food Habits. The ideal costs of meals were $3,000\~5,000Won$ for breakfast$(57.3 \%)$, $5,000\~10,000Won$ for lunch$(54.7\%)$, and $10,000\~20,000Won$ for dinner$(38.2\%)$. Subjects under high stress answered 0 need a dietary supplementation for stress release. This study also showed that $92\%$ of the subjects under stress were willing to visit restaurants which have stress-release menus. In conclusion, adults who are under stress are shown to be interested in stress and nutrition management and they are willing to visit restaurants providing stress-release menus.

• Journal of Convergence Society for SMB
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• v.5 no.2
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• pp.7-13
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• 2015

Recently, payment methods using smartphone are diverse with the increased usage of smartphone. Especially, new features of mobile payment service are required in the situation to provide more services than mobile service of non-financial corporations. This paper proposed response and plan of current banks for mobile payments of non-financial corporations. Proposed method analyzes response and plan of the existing countermeasures of banks due to the spread of mobile devices, the development of FinTech, and the diversification of mobile payment in recent years. And, proposed paper additionally suggests the countermeasures of the financial sector for the reduction of fee income caused by the non-financial payment services. Also, this paper analyzes the mobile payment field and the method of non-financial corporations, which is the threat to the existing banks, and describes the countermeasure.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.18 no.12
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• pp.2911-2918
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• 2014

Nowadays, most Internet servers run on virtual a network which connects each virtual machine, to process large amounts of data on single physical computer. The virtual machines for their own purposes are interconnected to other virtual server systems with various types of operating systems. Each virtual server may share one physical computer resources and operates at a service seamlessly to each other. Sometimes even the virtual machines are implemented using a method that lease the physical IT resources without purchasing physical server. Therefore, a virtual switch is needed to improve the performance when a large number of virtual machines operate on physical server. In this study, the implementation and investigation was performed for the virtual switches, OpenvSwitch and DPDKvSwitch, in order to provide the necessary high-performance cloud services to creative business.

• Journal of Service Research and Studies
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• v.8 no.2
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• pp.1-24
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• 2018

This study investigates the effects of casino servicescape and customer interaction on the emotions and loyalty of Chinese and Japanese customers. Data on casino servicescape, customer interaction, pleasure, arousal, and dominance (PAD) emotions, and loyalty were obtained from 275 Chinese and Japanese gamblers in Korea's foreigner-only casinos, and structural model analysis using AMOS 21.0 was conducted to verify the model. This study empirically confirmed the similarities and differences in PAD emotions between Chinese and Japanese customers on casino servicescape and on their interactions at casinos. By doing so, this study theoretically attempts to extend the existing research framework, and demonstrates the need for casinos to consider the role of culture/nationality in the context of international marketing when targeting international consumers.

• Journal of Digital Convergence
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• v.9 no.4
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• pp.281-289
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• 2011

This paper provides the emerging flow of new communication technology using ubiquitous learning (u-Learning). In the intelligent Ubiquitous environment, humans and devices with computing abilities become interoperable. u-Learning will lead students to open their minds to the world and motivate self-learning, which may lead them to learn and communicate more efficiently, and save time, cost and energy. Through case research, regarding education, learning attitude, custom and, personal relations, one must solve the fundamental issues of misuse and outflow problems regarding personal information that will be widely collected in detail than the present condition, and in order for this not to happen, further support of the law and system, plus ethical perspectives must be considered in order to progress.