Restaurant managers seeking to maximize revenue should look carefully at how long their tables are occupied and how much the average diner spends. This study examined the effect of the customer's party size on restaurant revenue. The dining periods were divided into 2 types (lunch vs. dinner/weekdays vs. weekends), which were combined to show the average spending per minute (SPM), to determine if the dining periods have measurable effects on the dining duration and average bill. The results show that the dining duration for dinner was much longer than that for lunch and there was no significant difference in dining duration between weekdays and weekends. On the other hand, customers in larger parties at lunch time had a higher SPM than those in smaller parties. A larger customer party size was associated with a longer dining duration for dinner and on weekdays. During all operating periods (lunch, dinner, weekdays, weekends), the party size had a significantly positive effect on the mean spending per minute. For restaurant managers, these findings suggest opportunities to increase revenue and adopt revenue management strategies.

현대인의 심미적 욕구는 계속 증가하고 있고, 대도시의 개발정책은 디자인 도시만들기, 인공섬의 등장 등 그 욕구를 충족시키는데 많은 노력을 하고 있다. 이렇게 환경의 심미적 가치는 매우 중요한 가치로 부각되어가고 있다. 환경, 디자인 분야의 심미적 가치의 개념을 통 해 아직 그 개념이 모호한 해양의 심미적 가치를 정의하고, 특성을 파악한 후 해양개발정책에서 난개발을 막고, 해양의 심미적 가치를 보존 하기 위한 방법으로 본 연구에서는 심미적 가치가 다른 영향평가들과 같이 표준화, 객관화된 방법으로 평가할 수 있도록 시뮬레이션 기법을 이용하여 대중의 선호도를 정책에 반영할 수 있는 시스템을 설계하였다. 특히 정책에 반영할 수 있도록 인공물의 평가대상을 구분하고, 그 평가 요소를 객관적 차원의 요소인 색채, 형태, 질감으로 분류하여 시뮬레이션 할 수 있도록 하였고, 전문가뿐만 아닌 지역주민의 의견수렴이 이루어질 수 있도록 환경평가내에서 평가할 수 있는 방법을 제안한다. 해안인공물 뿐아니라 범위를 넓혀 구 체화하여 실제 정책에 반영될 수 있도록 검증하는 과제가 남아있다.

방제활동에는 기상, 기름의 성상 등 여러 요인이 고려되어야 성공적인 방제활동을 수행할 수 있다. 추계학술발표에서는 자연적 환경요소와 상황에 적합한 방제방법의 설정에 관한 기초 연구 내용을 발표하고자 한다.

Due to an overall increase of income, the general standard of living has improved and people have begun to be interested in being more healthy in their lives. This tendency has affected the food market, especially in relation to organic and eco-friendly food. Thus, the overall market size for those products has grown to give more choices to consumers. To examine the effect of the motive for choosing certain food products on the actual attitude and intent to purchase the products, a survey was given to 330 people living in Seoul, which resulted in 235 usable responses. The content of the questionnaire consisted of 18 questions on food choice motives, 3 questions on the attitude toward organic foods and 3 questions on the intention of purchasing for organic foods. The SPSS 12.0 statistics program was used to analyze of following: frequency analysis, factor analysis, reliability analysis, t-test, one way ANOVA and regression analysis. Five factors of food choice motives were obtained from the analysis: health, convenience, price, familiarity and environmental protection. The regression analysis showed that food choice motive, health and environmental protection factors have a positive relationship with organic food attitudes and organic food attitudes have a positive relationship with the intent to purchase organic food.

An individual's food-related personal traits play an important role in influencing personal food choice and habits. According to culture, their influence can manifest differently. To ascertain personal traits about food, FNS (food neophobia scale) and FIS (food involvement scale) were employed in recent studies. This study aimed to understand the food culture and food choices of East-South Asians who live or stay in Korea through comparison of FNS and FIS. Eighty Koreans and 233 East-south Asians (Indonesians, Filipinos, Malaysians, Vietnamese, Thai, Singaporeans, and Bangladeshi) completed a questionnaire to measure FNS (10 questions), FIS (12 questions), and sociodemographic conditions (9 questions). ANOVA was conducted to ascertain FNS and FIS between the groups, and regression analysis was carried out to determine which sociodemographic factors had an effect. The items were analyzed to determine the differences according to gender, age, marital status, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. FNS showed significant differences between the groups with regard to sociodemographic characteristics, except gender, age, and marital status, whereas FIS showed significant differences in gender, nationality, religion, occupation, educational background, monthly income, and length of residence in Korea. The results of the regression analysis suggest that nationality strongly affected FNS and FIS, and FIS was also affected by gender.

The objective of this study was to develop a stock that can be used to make a variety of dishes. For this, stock was prepared with beef, chicken, and pork meat as animal meats as well as anchovy, mushroom, and sea tangle as other ingredients. The qualities of six[only four though] kinds of stocks made with beef only (B), beef and chicken (BC), beef and pork (BP), and beef added with chicken and pork (BCP), and seven kinds of stocks made with anchovy (A), mushroom (M), sea tangle (S), anchovy and mushroom (AM), anchovy and sea tangle (AS), mushroom and sea tangle (MS), and anchovy added with mushroom and sea tangle (AMS) were investigated by sensory evaluation. The most preferred stock made with animal meat was mixed with the most preferred stock made with other ingredients at a 5% level to test the synergistic effects of palatability. As a result, BCP stock and AMS stock obtained the highest scores for overall preference. BCP stock within the range of 30%-65% along with the mixed stock containing AMS (35%-70%) showed synergistic effects for palatability.

The purpose of this study was to examine the effect of customer perceptions of control within the dining experience on customer satisfaction. Customer perceptions of the resulting pace of the service encounter negatively impacted their satisfaction ratings during the stages of ordering, production, and payment in a restaurant. The moderating influence of perceived service pace satisfaction during service stages in a restaurant on the relationship between perceived service pace and customer satisfaction was also examined. Perceived service pace satisfaction was examined using expectancy disconfirmation theory. The effect of perceived pace on customer satisfaction was moderated by perceived service pace satisfaction during the production stage with a greater tolerance to a faster pace during the ordering stage. The management needs to consider the negative effect of service encounter pace on customer satisfaction. Perceived service pace satisfaction during the service stages in a restaurant should also be factored into strategy development for duration control.

해안에 인공물을 건설하기 전에 교통영향평가나 환경영향평가는 필수적으로 이루어지고 있으나, 심미적 가 치는 몇몇의 인공물에서 필요에 의해 전문가들 의견 위주로의 조사가 이루어지고 있다. 본 연구에서는 선행연구를 통해 해양의 심미적 가치의 개념과 특성을 알아보고, 심미적 가치가 다른 영향평가들과 같이 표준화, 객관화된 방법으로 평가 할 수 있도록 시뮬레이션 기법을 이용하여 대중의 선호도를 정책에 반영할 수 있는 시스템을 설계하였다. 특히 정책에 반영할 수 있도록 인공물의 평가대상을 구분하고, 그 평가 요소를 객관적 차원의 요소인 색채, 형태, 질감으로 분류하여 시뮬레이션 할 수 있도록 하였다. 차후 주관적 차원의 요소도 그 특성을 AHP기법(의사결정방법)을 이용하여 분석해 적 용할 수 있도록 할 예정이다.

오염물질의 유출에 의한 해양오염사고에 대응하기 위하여 각 국가는 방제체제를 구축하고 있다. 방제체제 구축을 위하여 대 비해야 하는 방제능력 목표치가 국가마다 설정되어 있지만 그 산정방법에 차이점이 많기 때문에, 앞으로 국가간에 국제적인 해양오 염 대응체제를 구축하려고 할 때 방재능력이라는 중요한 요소가 공통적이 아니라는 것은 문제가 크다고 할 수 있다. 이 연구는 국가간에 연결된 국제적인 방제체제를 구축하기 위하여 다양화된 방제능력을 표준적인 정량치로 통일시킬 수 있는 표준상식을 설계하는 것을 도모하는 것이다.

충북지역 포도 주산단지인 청원, 옥천, 영동 지역에서 포도 주요해충별 발생밀 도를 조사하여, 방제적기를 설정하였다. 발생밀도에 따른 주요 해충별 방제적기는 애무늬고리장님노린재가 5월 상순, 이슬애매미충과 이마점애매미충은 6월 중순 과 8월 상순, 포도들명나방은 6월 중순과 8월 상순, 갈색여치는 6월 중순, 그리고 꽃매미는 5월 상․중순이었다. 포도 해충의 종합방제를 위하여 해충별 방제적기를 근거로 포도에 등록된 농약을 3회(5월 상․중순, 6월 중순, 8월 상순) 살포하고, 10 월 말까지 해충별 밀도변화를 조사하였다. 포도해충 방제력에 의한 3회 농약 살포 후 해충밀도를 조사한 결과, 청원지역에서 발생된 해충은 애무늬고리장님노린재, 이슬애매미충, 이마점애매미충, 포도들명나방 이었으나 발생밀도가 높지 않았다. 옥천지역에서 발생된 해충은 애무늬고리장님노린재, 이슬애매미충, 이마점애매미 충, 포도들명나방이었고, 이슬애매미충의 밀도가 가장 높았다. 영동지역에서 발생 된 해충은 공깍지벌레, 포도곱추잎벌레, 애무늬고리장님노린재 이었다. 포도원에 발생된 해충은, 방제적기인 5월 상.중순, 6월 중순, 8월 상순에 3회 약제방제하면, 포도에 피해를 줄 정도의 해충 발생은 없었다

해양의 심미적 가치는 해양자원의 하나로 넓은 영역에 파생적 가치를 창출하고 있으나 그 개념과 정의가 추상적이고 가치 평가에 대한 체계적인 연구가 미흡하다. 본 연구에서는 선행연구를 통해 해양의 심미적 가치의 개념을 정의하고 인지되고 있는 가치를 정량적, 정성적으로 평가하고자 설문조사를 수행하였다. 설문조사의 결과를 바탕으로 해양의 심미적 가치의 특성을 분석하고 심미적 가치의 보존방안을 고찰하였다. 해양의 심미적 가치를 보존할 수 있는 방법에 대한 사례와 유형별 연구를 지속할 예정이다.

The purpose of this study was to investigate the appropriate water content in high omega-3 fatty acid Saury nuggets for the desirable texture. The approach was made with adding water and onion at various levels (0~20%). The main ingredients of the nuggets included saury mince, mild pizza cheese, and hydrated textured soy protein concentrate. The formulated products were molded (dia. 4.5, thickness 1.5 cm, 20 g), lightly battered, and flash fried for 4 min. at 160℃, and then frozen until tested. The frozen nuggets were cooked at 165℃ and subjected to sensory evaluations, texture analysis, and water content analysis during warming (0~60 min), as well as assessments of acid, peroxide, and TBA values (during 10 days of storage at 24℃). In the sensory evaluation, preference for texture was highest in the nuggets made with a 15% onion level. The hardness of the nuggets increased with increasing onion level. Moisture content was highest in the nuggets made with a 20% water level. Changes in hardness during warming (0~60 min) of Saury nuggets containing various water and onion levels increased in nuggets made with the 20% water level. The acid, peroxide, and TBA values of the Saury nuggets made with herbs and oriental herbal extracts decreased up to 10 days of storage.

이 논문에서는 20대와 60대를 얼굴의 측정치와 시각적 분석을 통해 얼굴의 비율과 불균형을 분석하였다. 얼굴폭과 얼굴길이의 비율이 20대는 1 : 1.34, 60대는 1 : 1.39로 나타나 60대 여성의 얼굴길이가 길며, 상안 부길이, 중안부길이, 하안부길이의 비율에서 20대는 0.85 : 1 : 1로 중안부길이와 하안부의 길이가 같은 반면, 60대는 0.84 : 1 : 1.06으로 하안부길이가 길고 상안부길이가 짧다. 얼굴의 균형감은 2˚이상의 심한 불균형인 경우 눈초리각도가 20대에서 8%, 60대에서 13%, 코각도가 20대에서 11%, 60대에서 29%, 구각각도에서 20대가11%, 60대에서 40%로 나타나, 60대의 불균형이 심각하게 나타났다. 이상과 같이 20대에 비해 60대의 얼굴이 전체적으로 길며, 그중에서도 하안부가 길게 나타난 것은 노화로 인해 얼굴이 변화됨을 알 수 있다. 또한 얼굴의 불균형이 20대에 비해 60대에서 많이 나타남을 알 수 있다.

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers’ satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers’ expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant’s success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

A number of factors are thought to influence people’s food choices, and there has recently been an increasing emphasis on understanding the consumer’s motives behind choice of food types. For one thing, an individual’s personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.