Legitimation Problems in the Peripheral Capitalism : A Study on th Application of Habermas's Legitimation Crisis Theory

이 논문의 목적은 자본주의 국가에 있어서 정당성(legitimacy)문제에 관한 하버마스의 이론을 검토하고, 그의 이론이 주변부 자본주의 사회에서의 정당성 문제를 해명하는데 있어서도 적용 가능한 것인가 여부를 살펴보려는 데에 있다. 하버마스에 의하면 후기 자본주의에서는 체제의 안정을 유지하기 위한 국가 개입주의의 대두와 과학의 발달로 인한 기술과 연구의 상호의존성 증대 현상이 전통적인 정당화의 기반이었던 부르죠아 이데올로기를 파괴하면서 정당화의 문제가 발생하게 된다. 국가 규제적인 자본주의 사회에서 국가에 부과되어진 임무는 자본주의적인 경제 원리를 위반하지 않으면서 자본주의 경제의 기능상의 결함을 해결해야 하는 모순적인 요구들로 구성되어 있으므로, 국가는 합리성 위기에 직면한다. 국가가 이러한 위기 관리에 실패하면 그 댓가는 정당성의 철회이며, 정당성을 확보하기 위해 국가가 사회 문화체계에 대해 취한 행정적인 조처들은 다시 부르죠아 이데올로기를 침식시키는 동기의 위기를 일으키게 된다. 동기의 결핍은 정당화의 위기로 이어지며, 이것이 후기 자본주의의 일체감을 손상시키는 문제와 직접 연관된다. 그러나 주변부 자본주의의 국가는 부르죠아적인 이데올로기에 의해서 정당화 되고 있지 않았다. 주변부에서는 부르조아지의 형성 자체가 미미하였기 때문에 상대적으로 국가의 활동이 두드러지는 것이며, 정당성의 기반이 자본주의적인 규범의 바탕위에 놓여 있는 것이 아니다. 주변부의 국가는 경제적인 공적(performances)이나 국가 지도자의 지도력, 새로운 이데올로기의 도입이 전통적인 가치체계와의 관계에서 보여주는 다양한 조합의 변화들에 의해 정당성을 인정받고 있으며, 정당성 문제는 이와 같은 정당화의 근거들이 더 이상 제시 될 수 없을 때 발생하는 것이다. 따라서, 주변부 자본주의 사회의 규범구조가 부르죠아 이데올로기의 파괴와 함께 새로이 등장하고 있는, 비판적인 성격과 보편성을 지향하는 선진 자본주의의 규범구조와 유사한 성격을 갖게 되지 않는 한, 하버마스의 정당화 위기론의 명제는 주변부 사회의 정당성 문제를 적절히 설명할 수 없다고 본다.;The Principal concern of this study is to examine the validity of Habermas's legitimation crisis theory when it is to be applied to the society of the peripheral capitalism. Habermas explains that a crisis arises when the members of the society feel that their social identity is threatened by the occurance of structural change. In liberal capitalist societies, crises were directly linked to the vicissitudes of capital accumulation, since social integration was secured through the bourgeois ideology of fair exchange. However, as the state becames actively engaged in ameliorating the fluctuations of the business cycles, the crises which originate in the economy were displaced into the political sphere. Caught between the contradictory imperatives of planning the economy and protecting private accumulation, the state is in a position of vulnerability to rationality crisis, If the government fails to manage such crises, then it may fails to secure the increasing quantity of legitimation which the growing role of the state requires, The conditions are thus created for a legitimation crisis which would threaten social intearation. A legitimation crisis is based upon a discrepancy between the motives necessary for the continued existence of the political-economy system,and the motivation actually supplied by the socio-cultural system. On the other hand,as the country of the Third World, the peripheral capitalist state was not legitimated by the bourgeois ideology, for the bourgeoisie had not grown up there. The Legitimacy of the peripheral state power is not based upon the capitalistic normative structure. Rather, it is relied upon the economic performances, the charismatic leaderships, the new ideology ( like as nationalism and modernization ) and the traditional mode of legitimate authority. The changing norms of the advanced capitalism which oriented to criticism and universalistic morality are still not internalized into the normative structure ot the peripheral capitalism. Therefore, Habermas's legitimation crisis theory could not explain the legitimation problems in the peripheral capitalism pricisely as long as the value system of that society remains unchanged.목차 = ⅲ 논문개요 = ⅴ Ⅰ. 서론 = 1 Ⅱ. 정당성 개념에 대한 일반적 인식 = 4 A. 정당성 개념의 역사적인 의미변화 = 4 B. 현대의 정당성 개념에 대한 제인식 = 5 C. 하버마스의 정당성 개념 = 10 Ⅲ. 하버마스의 정당화 위기론의 이론적 배경 = 14 A. 비판이론의 성격 = 14 B. ‘노동’ 과 ‘상호작용’ 에 의한 사회인식 = 16 C. 사회 진화 이론과 조직원리 = 17 Ⅳ. 하버마스의 정당화 위기론 = 20 A. 자유 자본주의 사회의 위기 = 20 B. 후기 자본주의 사회의 성격 = 22 C. 후기 자본주의 사회의 정당화 위기 = 24 D. 후기 자본주의 사회의 정당성 모색 = 28 E. 하버마스의 정당화 위기론에 대한 비판 = 29 Ⅴ. 주변부 자본주의 사회의 정당성 문제에 대한 하버마스 이론의 적용 가능성 검토 = 31 A. 주변부 자본주의 사회의 성격 = 31 B. 주변부 자본주의 국가의 정당화 논리 = 35 C. 주변부 자본주의 사회에서의 정당성 문제의 실제 = 39 Ⅵ. 결론 = 42 참고문헌 = 44 ABSTRACT = 4

Uncertainty avoidance as a moderator for influences on foreign resident dining out behaviors

Purpose: The purpose of this paper is to examine the moderating effect of uncertainty avoidance (UA) on the relationships among subjective knowledge, attitude toward Korean foods and dining out behavioral intentions (BI) of foreign residents in Korea. Design/methodology/approach: A total of 247 foreign residents in Korea were participated through a street intercept survey at several locations in metropolitan areas of South Korea. Subsequently, the samples were divided into two groups (a low UA group and a high UA group) for multiple group analysis to examine the moderating role of UA. Findings: The results of structural equation modeling showed that subjective knowledge and attitude toward Korean foods significantly influenced intention to visit Korean restaurants. Furthermore, multiple group analysis results showed that UA had a significant moderating effect as a cultural dimension on the relationships between subjective knowledge and BI, as well as between attitude and BI. Research limitations/implications: This research has made the first attempt to account for UA in examining the relationships among subjective knowledge, attitude and BIs, especially for ambiguous situations where foreign residents who are new to the mainstream Korean food culture face challenges in visiting Korean restaurants. Practical implications: The findings indicate that enhancing subjective knowledge about Korean foods should increase the probability of foreign residents visiting Korean restaurants, so restaurant marketers should consider subjective knowledge as they work to encourage foreign residents to try Korean foods. Furthermore, planning strategies for marketing to foreign residents should consider level of UA among foreigners. Originality/value: This study first illustrates the value of considering the cultural trait of UA in examining dining out behavior at ethnic restaurants. The UA trait sheds light on how subjective knowledge helps predict attitude and dining out BI at ethnic restaurants. © 2018, Emerald Publishing Limited

Mimicking menu choices: Menu choice failure and blame attribution of Korean customer

Although behavioral mimicry occurs when customers make decisions, researchers have paid little attention to how behavioral mimicry might affect food choices and subsequent behavioral intentions, especially in social networking. Therefore, this study examined how menu choice failure after using menu referrals from online social networks affect blame attribution and subsequent behavioral intention. This study considered how uncertainty about menu, task importance and tie-strength with an online social network referral affects blame attribution and behavioral intention (customer satisfaction and revisit intention). 2 (Uncertainty; high versus low) × 2 (Task importance; high versus low) × 2 (Tie-strength; strong versus weak) between-subjects experimental design was utilized. This research provided evidence that people are less likely to blame a social media friend for the failure of menu choice when the consumers have low uncertainty about the menu, when the menu choice is less important to them, and when they have strong ties. © 202

The influences of sustainability management at institutional foodservice on store image and behavioral intention

Purpose: The purpose of this study was to determine the influence of sustainability management in institutional foodservice on store image and behavioral intention (revisit intention, word of mouth, willingness to pay a premium). Methods: Based on a total of 371 samples obtained from the empirical research, this study reviewed the reliability and fitness of the model. Results: According to results of exploratory factor analysis, sustainability management derived three factors, economic value, socially responsible, and environmentally sound. The structural equation modeling showed that social responsibility in sustainability management had a significant positive effect on store image and behavioral intention. In addition, customer's perceived store image in foodservice had a significant positive effect on behavioral intention. The relationship between sustainability management and behavioral intention was found to be a partially significant effect. Conclusion: The results of this study revealed the importance of sustainability management of foodservice to improve store image and behavioral intention. © 2015 The Korean Nutrition Society

HEALTHY EATING EXPLORATORY PROGRAM FOR THE ELDERLY: LOW SALT INTAKE IN CONGREGATE MEAL SERVICE

Objectives: This study reported on an exploratory program to help the low income elderly improve healthy eating behavior, specifically by reducing salt intake. Design: We conducted an exploratory program for 4 weeks for this study. The exploratory program involved offering menus with reduced salt and providing education on healthy eating. After the exploratory program, a survey of the elderly and in-depth interviews allowed us to evaluate the program for foodservice providers (dietitian, social workers, and volunteer workers). This study included both foodservice workers and elderly who actually used the foodservice in a congregate meal service system. This is a unique approach. Setting: A congregate meal service center in Seoul, Korea. Participants: Seventy four elderly in a congregate meal service center. Measurements: Demographics were collected, and the healthy eating program and healthy eating education for elderly respondents were evaluated. Results: The elderly showed high satisfaction with the exploratory program for healthy eating. We found no significant differences in satisfaction with the program between the elderly who attended education sessions and those who did not, but more of the elderly from the education sessions showed positive behavioral change intentions. Conclusion: The exploratory program influenced to reduce the salt intake of the elderly in congregate meal service. This study suggests cooperation of foodservice providers and the support of administrators is critical to the success of such programs

Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities

Residents' perceptions of the specific quality attributes of food and service that affect the quantity of food consumed and their satisfaction with the dining service were explored. Eight focus groups composed of 45 residents were conducted in three continuing care retirement communities. When asked to identify the two most important, attributes affecting food quality, the participants identified flavor/taste and texture/tenderness of meat. Appearance of staff and attentiveness of service were the most important attributes affecting service quality. These results can be used in identifying strategies to enhance the quality of food and service and overall satisfaction and developing an instrument to evaluate residents' satisfaction. © 2005 by The Haworth Press, Inc. All rights reserved

Destination food image and intention to eat destination foods: a view from Korea

Food image has begun to influence tourist behaviour, so understanding the food image of a destination is important. This study examined the relationships among destination food image, preference, and intention to eat destination foods. A total of 357 tourists in Korea participated in this study. The results of structural equation modelling confirmed empirically that image affected behavioural intention as it applied to food. Cognitive image had a stronger influence than affective image on preferences for destination foods and intention to eat destination foods. In addition, preference for destination foods predicted intention to eat destination foods. This study indicates that the cognitive image of destination foods should be identified and that image strengthened to increase tourists' intentions to eat destination foods. Marketing strategies should appeal to both authenticity and the unique cognitive image of destination foods as well as encourage tourists to experience destination foods and gain internal information. © 2014 Taylor & Francis

Importance of satisfaction with food for older adults' quality of life

Purpose - The purpose of this paper is to examine the relationships among satisfaction with food-related life (SWFL), perceived foodservice quality, and quality of life for older adults. Design/methodology/approach - A survey done using face-to-face interviews of older adults residing in long-term care facilities. A total of 238 older adults participated in this study. Findings - The results showed that perceived foodservice quality had a strong association with SWFL; SWFL had a significant positive association with quality of life; perceived foodservice quality positively related to quality of life. Increased SWFL would improve quality of older adults. Research limitations/implications - This study has limitations related to convenience sample. Different sampling could help with generalization of results. Practical implications - Foodservice managers in long-term care facilitates should try to maximize food and service qualities for residents because improving food and service quality improves their quality of life. For example, offering a variety of menus to allow older adults to enjoy food and improve their SWFL. Originality/value - This study emphasized that food was important to older adults and helped determine quality of life for them. SWFL was rarely empirically examined in the previous research

Decision-making styles of restaurant deal consumers who use social commerce

Purpose - The purpose of this study is to segment consumers according to their decision-making styles in the context of social commerce. Additionally, the differences among consumer segments in consumer innovativeness, perceived risk, satisfaction and demographic characteristics are evaluated. Design/methodology/approach - A total of 384 respondents who shopped for restaurant deals through social commerce participated in this study through an online survey. Two-step cluster analyses were used to segment social commerce consumers into groups, using their decision-making styles. Findings - The results showed three types of social commerce consumers of restaurant deals: innovative brand-preferring consumers; realistic consumers; and passive consumers. Innovative brand-preferring consumers chose specific brands and showed the most innovativeness, while realistic consumers and passive consumers were price-conscious and far more cautious in purchasing restaurant deals using social commerce. Passive consumers were, in addition, confused by overchoice. All three consumer groups perceived higher risks to privacy in purchases using social commerce. Passive consumers were especially aware of the risk, while the innovative brand-preferring consumers and the realistic consumers were less concerned about risk. Consumers were especially likely to perceive economic risk, performance risk, social risk, psychological risk, privacy risk and time risk. Innovative brand-preferring consumers were more likely to be innovative and showed a higher level of satisfaction, while passive consumers showed the lowest satisfaction and the least innovativeness. Research limitations/implications - This study provides additional insights on consumer decision-making styles in the context of social commerce in Korea. Practical implications - Consumer decision-making styles can help restaurant managers to develop deals tailored to specific types of consumers, as well as create customized products and services. Originality/value - This study is one of the very few attempts to investigate consumer decision-making styles in social commerce for restaurant deals, so it contributes to the literature on social commerce in the hospitality industry. This study shows that consumer decision-making styles are important in understanding the behavior of social commerce consumers

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

Attitude; Information of food additives; Processed foods consumption; Subjective norms; Theory of planned behavio