Changes in Nutritional Components of the Northern and Southern Types Garlic by Different Heat Treatments 열처리방법에 따른 한지형 및 난지형 마늘의 영양성분 변화
이주혜 Ju-hye Lee , 이지윤 Jiyoon Lee , 황진봉 Jinbong Whang , 남진식 Jin-sik Nam , 이준수 Junsoo Lee , 김소민 So-min Kim , 한혜경 Hye-kyung Han , 최용민 Youngmin Choi , 김세나 Se-na Kim , 김행란 Haeng Ran Kim
Changes in Nutritional Components of the Northern and Southern Types Garlic by Different Heat Treatments 열처리방법에 따른 한지형 및 난지형 마늘의 영양성분 변화
이주혜 Ju-hye Lee , 이지윤 Jiyoon Lee , 황진봉 Jinbong Whang , 남진식 Jin-sik Nam , 이준수 Junsoo Lee , 김소민 So-min Kim , 한혜경 Hye-kyung Han , 최용민 Youngmin Choi , 김세나 Se-na Kim , 김행란 Haeng Ran Kim
DOI:10.9724/kfcs.2016.32.3.245
Abstract
Purpose: To provide the public with nutritional information on consumption types of garlic, we evaluated the influence of heat treatment method on the nutritional contents of different species of garlic. Methods: We determined the content of general components, minerals, vitamins, and fatty acids in each species of garlic produced in Seosan and Goheung by heating with blanching or microwave roasting. Results: The results of the two-way analysis of variance test indicated that the species in particular, as well as method of heat treatment and interaction, had an influence on nutritional content. The moisture and crude fat content was higher in Southern type garlic than in Northern type garlic, while crude proteins, crude ash, and dietary fibers were more abundant in Northern type garlic than in Southern type garlic. With regard to the total mineral content, K, P, Mg, and Ca were the main components in Northern type garlic and Southern type garlic. Moreover, unsaturated fatty acids showed high levels in both Northern type garlic and Southern type garlic, with more abundant linoleic acid. Overall, Northern type garlic showed a higher content of minerals and fatty acids, while more vitamin B was present in Southern type garlic. In addition, the results indicated that the content of general components (dietary fiber excluded) was increased in both Northern type garlic and Southern type garlic upon heat treatment. Blanching resulted in increased mineral and fatty acid content in Southern type garlic and decreased content in Northern type garlic, indicative of species differences; conversely, microwave roasting contributed to an increase in the content in both Northern type garlic and Southern type garlic. Conclusion: The nutritional content of garlic is more dependent on species than the cooking method, and grilling is associated with less nutrient loss than blanching.
Effects of Resistant Starch on the Viscosity and Stability of Fat-Free Dressing 무지방 드레싱의 점도와 안정성에 미치는 저항전분의 효과
송지영 Ji-young Song , 노준희 Jun Hee No , 신말식 Malshick Shin
DOI:10.9724/kfcs.2016.32.3.253
Abstract
Purpose: To develop fat-free dressing containing a resistant starch (RS) as a dietary fiber, the viscosity and stability of various type RSes prepared from wheat, maize, potato, rice, waxy rice, and amaranth starches were investigated by using Brookfield viscometer. The shape of RS granule in the dressing during storage was also observed. Methods: The viscosity of fat free dressing with different retrograded RS3 (RS3V) prepared from waxy rice starch with 0.1% lemon vinegar and ascorbate mixed solution had higher RS3 that was maintained constant during storage. Annealing and heating prior to cross-linking, and heating after cross-linking increased RS level of RS4 type starches. Results: The viscosities and stabilities of dressings with RS were different depending on starch sources and RS preparation conditions. The heated RS4 (HRS4) increased in viscosity and stability with RS4 addition. Especially the fat-free dressings with HRS4 prepared from rice and waxy rice starches maintained stability regardless of separation after one month storage with only 7% separation after 6 month storages. The shape of RS4 granule in acidic medium of dressing did not change until 6 months. Conclusion: In this study, RS4 made by the rice and waxy rice starches showed high viscosity and maintained stability of the fat-free dressings during storage.
Effects of Mechanical Processing and Ganghwa Mugwort on Stability of Chicken Neobiahni during Storage 물리적 연육 처리 및 강화약쑥 첨가에 따른 계육 너비아니의 저장 안정성에 미치는 영향
황고은 Ko-eun Hwang , 김현욱 Hyun-wook Kim , 송동헌 Dong-heon Song , 김천제 Cheon-jei Kim , 전기홍 Ki-hong Jeon , 김영붕 Young-boong Kim , 최윤상 Yun-sang Choi
DOI:10.9724/kfcs.2016.32.3.261
Abstract
Purpose: The purpose of this study was to investigate the effects of mechanical processing (tumbler, tenderizer, injector) and Ganghwa mugwort extracts (GM) on the stability of chicken Neobiahni during storage for 10 days at 4°C. Six treatments of chicken Neobiahni were manufactured with the following conditions: CON (tumbler), CON-A (tumbler + 0.2% GM), T1(tenderizer) T1-A (tenderizer + 0.2% GM), T2 (injector), T2-A (injector + 0.2% GM). Methods: The pH, POV, TBA, and sensory characteristics of chicken Neobiahni during storage for 10 days at 4°C were measured in triplicate. Results: The pH of chicken Neobiahni was in the range of 6.00-6.37, with the highest values in the treatments containing GM (CON-A, T1-A, T2-A). Mechanical processing had no significant effects during storage. The color values (lightness, redness, and yellowness) did not differ significantly in all chicken Neobiahni samples, whereas storage time had a significant effect (p<0.05). The mechanical processing combined with GM appeared to effectively control the POV and TBA levels of chicken samples during the entire storage period. In addition, sensory evaluation ratings (color, juiciness, flavor, tenderness, and overall acceptability) were improved by the mechanical processing and the addition of GM. Conclusion: These results suggest that the combination of mechanical processing and Ganghwa mugwort extracts is a useful technique for retarding lipid oxidation in chicken Neobiahni.
Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used Vegetables 조리 방법이 상용채소의 비타민 및 무기질 함량에 미치는 영향 -시금치, 양배추, 콩나물, 당근을 중심으로 -
Effects of Cooking Method on the Vitamin and Mineral Contents in Frequently Used Vegetables 조리 방법이 상용채소의 비타민 및 무기질 함량에 미치는 영향 -시금치, 양배추, 콩나물, 당근을 중심으로 -
Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen’t show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin B1 in GB group’s cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin B2. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin B3 is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.
Key Words
vitamin B complex, vitamin C, mineral (Mg, Ca, K, Zn, Fe), low moisture cooking method
Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb 소금대용 세발나물 첨가 쌀쿠키의 품질특성 및 최적화
Quality Characteristics and Optimization of Rice Cookies Prepared by Substituting Salt with Spergularia Marina L. Griseb 소금대용 세발나물 첨가 쌀쿠키의 품질특성 및 최적화
김다솔 Dah-sol Kim , 이선미 Sun-mee Lee , 주나미 Nami Joo
DOI:10.9724/kfcs.2016.32.3.279
Abstract
Purpose: This study was to determine the optimal composite recipe of rice cookie with 3 concentrations of Spergularia Marina L. Griseb, sugar and grape seed oil, using central composite design (CCD). Methods: The mixing condition of rice cookie was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis using response surface methodology (RSM). Results: The results of mechanical and physicochemical analysis showed significant values for lightness, redness, yellowness, hardness, spread factor, loss rate, leavening rate, density, pH, moisture, sweetness and saltiness (p<0.05), and the results of sensory evaluation showed significant values for color, flavor, taste, texture, appearance and overall quality (p<0.05). As a result, the optimal sensory ratio was found to be 6.40 g of Spergularia Marina L. Griseb, 63.49 g of sugar and 106.19 g of grape seed oil. Conclusion: In conclusion, Spergularia Marina L. Griseb is a good source in natural antioxidant aimed at replacing salt, and it is possible to use in cookie or other food products to substitute salt.
Effect of Grape Skin on Physicochemical and Sensory Characteristics of Ground Pork Meat 포도과피 첨가가 분쇄돈육의 이화학적· 관능적 특성에 미치는 영향
최강원 Gang-won Choi , 이종욱 Jong-wook Lee
DOI:10.9724/kfcs.2016.32.3.290
Abstract
Purpose: This study aimed to investigate the effect of grape skin on the physicochemical properties and sensory score of ground pork meat. Methods: Four types of ground pork were evaluated: T0 without grape skin, T1 with 0.3% grape skin, T2 with 0.7% grape skin, and T3 with 1.0% grape skin. Results: There was no significant group wise difference in VBN content, L-value, b-value, chemical composition of raw and cooked meat, cooking yield, water holding capacity, moisture retention, fat retention, hardness, springiness, cohesiveness, gumminess, chewiness, taste, texture, juiciness, or palatability. Total polyphenol content was highest in T3, and DPPH radical scavenging activity was highest in T2 and T3 (p<0.001). The pH was highest in T0, and was lowest in T3 (p<0.001). The a-value of T2 and T3 were significantly higher than that of T0 (p<0.05). Flavor was highest in T2 among samples (p<0.01). Conclusion: The study results suggest that grape skin may be a useful ingredient in ground pork meat in terms of antioxidant potential, color and flavor.
Antioxidant and Antimicrobial Activities of Curcuma aromatica Salisb. with and without Fermentation 일반강황과 발효강황의 항산화 및 항균 활성 특성
라하나 Ha Na Ra , 김혜영 Hae Young Kim
DOI:10.9724/kfcs.2016.32.3.299
Abstract
Purpose: Curcuma aromatica Salisb., commonly known as turmeric, has long been used as a powerful health-promoting anti-inflammatory or antioxidant that supports cellular health of the human body. The objective of this study was to compare the antioxidant and antimicrobial activities of the samples with or without fermentation. Methods: Antioxidant activities of the samples were compared using total phenol, flavonoid contents, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical scavenging activity and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Antimicrobial activities were also examined using the paper disc method and minimum inhibitory concentration (MIC). Results: Organic acid content of the C. aromatica Salisb. fermented with Aspergillus oryzae (FCAS) showed a significantly higher value of 0.41% than that of the typical sample without fermentation (CAS) which showed a value of 0.27% (p<0.001). Total phenol and flavonoid contents of the CAS and FCAS did not show significant differences. However, ABTS cation radical scavenging activity and DPPH radical scavenging activity were significantly increased in the samples with fermentation (p<0.001, p<0.01), respectively. The samples of the disc showed inhibited growth of gram positive Bacillus cereus (FCAS 3.70 cm and CAS 2.73 cm) and Staphylococcus aureus (FCAS 2.70 cm and CAS 1.97 cm). MIC of the FCAS (0.25-0.50, 0.5-1.00 mg/mL) was higher than that of the CAS (1.00-2.00, 2.00-3.00 mg/mL), respectively. Conclusion: C. aromatica Salisb. with fermentation showed higher antioxidant and antimicrobial activities in this study. Thus we conclude that fermentation can be a helpful process for more effective application of C. aromatica Salisb. with fermentation in the health-promoting food industry.
Optimization of Soy Sauce Production Conditions with Black Garlic Extract by Response Surface Methodology 반응표면 분석법에 의한 흑마늘 추출물이 첨가된 간장의 제조 조건 설정
심혜진 Hye-jin Shim , 강민정 Min-jung Kang , 김경민 Gyeong-min Kim , 이창권 Chang-kwon Lee , 김정환 Jeong-hwan Kim , 신정혜 Jung-hye Shin
DOI:10.9724/kfcs.2016.32.3.307
Abstract
Purpose: The central composition design was used to optimize the mixture conditions of black garlic extract. Methods: The response surface methodology (RSM) was carried out from concentration of black garlic extract (X1) and the amount of the black garlic extract (X2) as independent variables, and salts (Y1), reducing sugars (Y2), the content of total phenolic compounds (Y3) and ABTS radical scavenging activity (Y4) as dependent variables. We confirmed the conditions that salinity was minimized and reducing sugar, total phenolic compounds and ABTS radical scavenging activity had maximum values through the response surface analysis. Results: All results had saddle points in originally set up conditions hence, ridge analysis was carried out for narrowing the experimental area. The minimum salt concentration was 16.03% at black garlic extract concentration of 14.84 °brix and contents of 9.26%. Reducing sugar content had maximum of value 7.30 g/mL at 24.58 °brix and contents of 8.08%. Total phenolic compounds contents and ABTS radical scavenging activity had maximum values at black garlic extract concentration of 20.33 and 25.02 °brix. The results indicate that addition of black garlic extract contributed to increased reducing sugar, phenolic compounds contents and antioxidant activity of the soy sauce, but the salt concentration was not significantly affected. Conclusion: Based on the results of RSM, the optimum ranges of addition conditions for lowering the salt concentration and, increasing the sensory and functional ability of soy sauce were as follows: black garlic extract concentration of 15-25 °brix and content of 7.8-9.3%.
Key Words
ABTS, black garlic, response surface methodology, soy sauce, total phenolic compound
Quality Characteristics of Pudding Using Fruit of Corni Fructus and Vaccinium Oldhamii Miq. 산수유와 정금나무 열매로 제조한 푸딩의 품질특성
박수진 Su-jin Park , 정지숙 Ji-suk Jeong , 손병길 Byeong-gil Son , 고근배 Geun-bae Go , 정연권 Yeon-kwon Jung
Quality Characteristics of Pudding Using Fruit of Corni Fructus and Vaccinium Oldhamii Miq. 산수유와 정금나무 열매로 제조한 푸딩의 품질특성
박수진 Su-jin Park , 정지숙 Ji-suk Jeong , 손병길 Byeong-gil Son , 고근배 Geun-bae Go , 정연권 Yeon-kwon Jung
DOI:10.9724/kfcs.2016.32.3.316
Abstract
Purpose: This study chose Vaccinium oldhamii as a material to complement the redness of Sansuyu, which is unstable to heat, to Sansuyu pudding. Methods: The level of browning and hunter color of Corni fructus juice supernatant (CFS) and Vaccinium oldhamii extract (VOE) were examined and dependent on heating time and storage period. Results: A value (redness) of VOE was high, browning was moderate during the storage period, and though the storage period was extended, the value stayed stable, meaning overall redness was maintained. With the increase in the amount of added VOD, the color preference of Sansuyu pudding, and D (VOE 10.0%) was marked the highest at 5.80. As for the preference of texture, B (VOE not added) was the highest at 5.35, but C (VOE 5.0%) was marked the highest at 5.10 for overall preference. The DPPH radical scavenging ability of Sansuyu pudding was 15.86-21.39% at a concentration of 1,000 ppm, and the total polyphenol content was 136.76-139.62 mg/100 g. Since the redness of Sansuyu is unstable to heat and then is heated, its degree of browning and b value (degree of yellowness) increases. Conclusion: So if a material with a red color that is stable to heat is added to Sansuyu, the preference of Sansuyu products will improve.
Stability Study of the Pigment Extract from Yangha (Zingiber mioga ROSC) 양하 추출액의 색소 안정성 연구
김명현 Kim Myung-hyun , 한영실 Han Young-sil
DOI:10.9724/kfcs.2016.32.3.325
Abstract
Purpose: The purpose of this study was to investigate the stability of anthocyanin pigment extract from Yangha (Zingiber mioga ROSC). Methods: Yangha extract was investigated for the effects of metal ion, temperature, light, heating time, sugars, and organic acids on the stability of anthocyanin pigments. Results: Yangha pigment was more stable than other anthocyanin pigments at unstable temperatures. The stability of anthocyanin pigment significantly decreased one day after exposure to light. All tested sugars decreased the abundance of Yangha pigments, with highest levels in the presence of sucrose, and progressive decrease in the presence of maltose, fructose, glucose and galactose, in order. Among the organic acids tested, citric acid and malic acid were the most effective in stabilizing the Yangha pigment, followed by acetic acid and formic acid. Most metal ions except Fe2+ were effective in stabilizing the pigment. Conclusion: These results provide useful reference data for the use of pigments from Yangha in processed foods.
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups 식생활 라이프스타일 그룹에 따른 소금관련 영양지식, 식태도, 식행동 비교 연구
윤혜려 Hei-ryeo Yoon , 강남이 Nam-e Kang , 김주현 Juhyeon Kim
Nutrition Knowledge, Dietary Attitude, and Dietary Behavior Related to Salt According to the Dietary Lifestyle Groups 식생활 라이프스타일 그룹에 따른 소금관련 영양지식, 식태도, 식행동 비교 연구
윤혜려 Hei-ryeo Yoon , 강남이 Nam-e Kang , 김주현 Juhyeon Kim
DOI:10.9724/kfcs.2016.32.3.333
Abstract
Purpose: In this study, we comparatively investigated the nutrition knowledge, dietary attitude, and dietary behavior related to salt according to the types of dietary life style for differences between the groups. Methods: The survey was conducted between May 1 to July 31, 2014 among 500 adults aged >19 years in Seoul, Gyeonggi-do and Chungcheong-do areas. Results: Factor analysis of the dietary life style, indicated 4 factors including food convenience factor, food information emphasis factor, behavior factor of pursing food taste, and food purchase standard factor, which were classified into 3 groups according to differentiated dietary life style types; group 1 emphasized convenience and diversity of food, and price sensitiveness. and included subjects who had low interest in health and nutrition and were less likely to take care of their health through regular exercise,; group 2 emphasized food ingredients, food additives, usage and food purchase standards. and included subjects who were more likely to take care of their health through exercise and showed lower intake of fast food and less cases of eating out.; and group 3 showed relatively higher tendency toward dietary life style factors than the other two groups. The level of nutrition knowledge in sodium intake differed according to dietary life styles, and showed a significant difference in the dietary practice of sodium intake. Conclusion: Nutrition education on the healthy dietary habit of reducing sodium intake be based on ge and gender. In addition, an effort is required to improve behavior, interest, and attitude according to the important tendencies of the dietary life style.
A Study on Domestic Consumers’ Needs and Importance-Performance Analysis of Selective Attributes for Developing Home Meal Replacement (HMR) Products 가정간편식 제품 개발을 위한 소비자의 요구도 및 선택속성의 중요도-만족도 분석
박성배 Sung-bae Park , 이현준 Hyun-jun Lee , 김혜영 Hae Young Kim , 황혜선 Hye-sun Hwang , 박대섭 Dae-sub Park , 홍완수 Wan-soo Hong
A Study on Domestic Consumers’ Needs and Importance-Performance Analysis of Selective Attributes for Developing Home Meal Replacement (HMR) Products 가정간편식 제품 개발을 위한 소비자의 요구도 및 선택속성의 중요도-만족도 분석
박성배 Sung-bae Park , 이현준 Hyun-jun Lee , 김혜영 Hae Young Kim , 황혜선 Hye-sun Hwang , 박대섭 Dae-sub Park , 홍완수 Wan-soo Hong
DOI:10.9724/kfcs.2016.32.3.342
Abstract
Purpose: This study conducted an Importance-Performance Analysis (IPA) of selective attributes of Home Meal Replacement (HMR) as well as it examined the consumers’ needs and willingness to buy HMR products to explore the need for developing more HMR products. Methods: This study was conducted among domestic consumers living in Seoul and its metropolitan areas, in the age range from the 20s to the 50s, and who had experience in purchasing HMR products. From the 490 surveys retrieved, 472 (96.3%) valid surveys were analyzed. Results: The analysis of the frequency of consuming HMR products showed the following results: 247 respondents answered ‘1-3 times a month’ (52.3%); 167 respondents stated ‘1-2 times a week’ (35.3%). With respect to the reason of purchase, ‘simplicity of the recipe’ was the most common, accounting for 188 respondents (39.8%), followed by ‘time efficiency’ accounting for 172 respondents (36.4%). Analysis of the demand for bibimbap (mixed rice) HMR products showed that ‘chicken bibimbap’ had the highest preference with 5.32 points, followed by ‘bulgogi bibimbap’ (5.08 points), and ‘kimchi bibimbap’ (4.96 points). In the case of HMR products that need to undergo further development, ‘low-sodium products’ received the highest points of 5.41 points, followed by ‘small packaged products’ (5.05 points), and ‘functional products’ (4.98 points). The factor analysis of the 13 selective attributes showed that they can be divided into 3 factors. The IPA analysis of the selective attributes of HMRs showed ‘hygiene’, ‘taste’, ‘easy to go packaging’, ‘convenience in intake’, and ‘accessibility’ in the 1st quadrant. In the 2nd quadrant, ‘price’ and ‘freshness’ were shown as the factors. In the 3rd quadrant, ‘easy to serve’, ‘familiar food menu’, and ‘consistent menu’ were shown as the leading factors, and in the 4th quadrant, ‘saving labor’ was the only factor. Conclusion: Based on these results, the research concludes that with respect to developing HMR products, there is a high demand for low sodium, low calorie, small packaged products; thus, showing the need to develop various HMR products for customer satisfaction. Furthermore, it shows that there is a need to consider developing HMR products that can maintain freshness at an affordable price.
The Effects of Quality Attributes on Customers' Satisfaction and Revisit Intention in the Ethnic Restaurant 에스닉 레스토랑의 품질속성이 소비자의 만족 및 재방문의도에 미치는 영향에 관한 연구
The Effects of Quality Attributes on Customers' Satisfaction and Revisit Intention in the Ethnic Restaurant 에스닉 레스토랑의 품질속성이 소비자의 만족 및 재방문의도에 미치는 영향에 관한 연구
최수지 Soo Ji Choi
DOI:10.9724/kfcs.2016.32.3.353
Abstract
Purpose: This study examined the influence of restaurant quality attributes on customers' satisfaction and their intention to revisit by investigating the moderating effects of customers' electronic word of mouth evaluation about ethnic restaurants. The study was based on a total of 215 samples obtained from social networking service users in a metropolitan area from July 10 to 25, 2015. The major findings are as follows. Methods: The data were analysed using frequency, factor analysis, regression analysis and hierarchical regression analysis. Results: According to the results of factor analysis, quality attributes were separated into three factors: food, service, and atmosphere. According to the results, food attributes, service attributes and atmosphere attributes had an affect on customers' satisfaction, between quality attributes and revisit intention, only food attribute had an affect on revisit intention. It showed also that customers' satisfaction had an affect on revisit intention. Customers' electronic word of mouth (eWOM) evaluation was found to moderate the relationships between service quality attributes and satisfaction. Conclusion: Implications and future research were also discussed.
The Effects of Diversity Management in a Deluxe Hotel on F & B Employees’ Job Engagement and Organizational Commitment 특급 호텔의 다양성 관리가 식음료 종사원의 직무열의 및 조직몰입에 미치는 영향
정효선 Hyo Sun Jung , 윤효실 Hyo Sil Yoon , 윤혜현 Hye Hyun Yoon
The Effects of Diversity Management in a Deluxe Hotel on F & B Employees’ Job Engagement and Organizational Commitment 특급 호텔의 다양성 관리가 식음료 종사원의 직무열의 및 조직몰입에 미치는 영향
정효선 Hyo Sun Jung , 윤효실 Hyo Sil Yoon , 윤혜현 Hye Hyun Yoon
DOI:10.9724/kfcs.2016.32.3.363
Abstract
Purpose: The purpose of this study was to understand the interrelationships among diversity management, employees’ job engagement, and organizational commitment in a deluxe hotel. Methods: In a total of 344 F & B employees obtained from empirical research, this study reviewed the reliability and fitness of the research model and verified a total of 4 hypotheses using the Amos program. Results: The proposed model provided an adequate fit to the data, χ2=316.722 (df=112), CMIN/df=2.828, GFI=0.899, NFI=0.941, IFI=0.961, TLI=0.953, CFI=0.961, RMSEA=0.073. SEM results showed that diversity management (building cultural awareness: β=0.206; pragmatic management policy; β=0.315) had a positive and significant influence on job engagement. Also, employees’ job engagement (β=0.623) had significant positive effects on organizational commitment. Conclusion: This study shows diversity management of hotel employees and its effectiveness as well as which diversity management is needed positive attitude.
Key Words
diversity management, job engagement, organizational commitment, deluxe hotel, F & B employee
Measures to Improve Culinary Trends in Korean Court Food Based on the Perception of Korean Royal Court Cuisine 궁중음식 인식성향에 따른 궁중음식 메뉴개발 방향성에 대한 조사
구하연 Ha Yeon Koo , 정서영 Seo Yeong Choung , 정희선 Hee Sun Jeong
Measures to Improve Culinary Trends in Korean Court Food Based on the Perception of Korean Royal Court Cuisine 궁중음식 인식성향에 따른 궁중음식 메뉴개발 방향성에 대한 조사
구하연 Ha Yeon Koo , 정서영 Seo Yeong Choung , 정희선 Hee Sun Jeong
DOI:10.9724/kfcs.2016.32.3.370
Abstract
Purpose: This study assesses Korean royal court cuisine as perceived by culinary professionals and students for the development of Korean dining. Methods: It was observed in a survey that Korean royal cuisine could be grouped into four classes represented by the following factors: popularity, standardization, tradition, and haute-cuisine. Results: From the analysis of the survey results, it was determined that the people surveyed could be grouped into the following three categories: those who prefer standardization/pursuit of haute-cuisine, traditionalists/popularizers, and those who are indifferent. The survey also assessed whether the ten most popular Korean dishes served to foreigners had variations in royal court cuisine and which food ingredients and combinations of dishes would be the most appropriate. It was determined that control over the sweetness when cooking Bulgogi was needed. For food usually consumed for invigoration, especially for the broth of soup dishes in summer, women preferred clear meat broth with soup than men. When preparing Japchae, it was found that control over the ratio between glass noodles and vegetables and control over the sweetness were needed with respect to the main dishes. Conclusion: The indicator ‘education on Korean royal court cuisine culture’ showed relatively low satisfaction compared to its high importance, implying that further improvement in these development measures is especially required.
Key Words
Korean royal court cuisine, royal court food, Korean dining, Bulgogi, Japchae
