• The Journal of the Korea Contents Association
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• v.19 no.2
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• pp.340-348
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• 2019

This study analyzes the factors that influence commercial gentrification in Seoul by using both logit model analysis and machine learning with data cumulated from 2015 to 2018 regarding 158 market areas. Logit analysis indicates that log(market area average monthly rent) and the ratio of the purchasing amount by customers aged 40 and younger to total sales in the restaurant and retail business category are statistically significant at 1%; the increase in sales per female customer aged between 30 and 39 in the restaurant and retail business category is statistically significant at 5%; and the increase in number of retailers with a business history of less than two years in the franchise business category is significant at 10%. Machine learning indicates that significant factors ordered by importance are the total retail area, the existence of an industrial complex within the market area, the existence of a traditional market within the market area, the location of subway stations within the market area, the increase of entertainment facilities such as movie theaters within the market area, average monthly rent, and the growth rate of average monthly rent. The contribution of this research is threefold. First, this study analyzes the entire commercial area of Seoul, Korea. Second, this study provides a foundation for future research on predictive indicators by empirically investigating the factors that influence commercial gentrification in Seoul. Lastly, this study introduces various methods of research by utilizing a machine learning approach.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.30 no.4
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• pp.76-91
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• 2022

면세점 판매 채널이 다양화되고 스마트 여객 증대 등 쇼핑 성향의 변화로 인해 인천공항 면세점 객단가는 하락하고 있다. 면세점 매출액 감소에 따라 사업 다각화 및 고도화 등 대응 노력이 필요하다. 따라서 인천공항 면세점 이용객의 쇼핑 행태 및 면세점 트렌드 변화에 적기 대응을 위한 기초자료 및 마케팅 강화 방안을 제시하는 데 궁극적인 목적이 있다. 본 연구는 인천공항 면세점 내·외국인 구매자/비구매자, 환승객을 대상으로 쇼핑실태를 심층 조사하여 행동 특성을 분석하였으며, 그 결과 내국인과 외국인, 환승객별로 인구통계학 특성, 여행 특성, 쇼핑 특성에서 차이가 나타났다. 인천공항 면세점 이용객별 중요하게 인지하는 요소와 만족하는 요소를 파악하고 개선할 부분을 파악하였다. 이로써 인천공항 면세점 운영정책 수립 및 기본방향 설정을 위한 기초자료로 활용할 수 있고, 인천공항 면세점 마케팅 강화 및 활성화를 위한 전략 방안을 제시하는 데 의의가 있다.

• Cartoon and Animation Studies
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• s.5
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• pp.508-512
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• 2001

이벤트의 캐릭터는 특유의 소프트한 측면과 생명력으로 행사의 차별화 및 일반대중과의 친숙도 제고는 물론 무한한 상업적 부가가치로 그 중요성이 더욱 부각되고 있다. 특히 위성방송의 활성화로 전세계 단일 네트워크 권에 있는 오늘날에 있어서 그 역할을 무한하다고 하겠다. 따라서 단순한 행사의 상징으로 사용되었던 시기에 명명된 마스코드(Mascot)라는 용어보다 이벤트 아이덴티티 캐릭터(Event Identity Character)라는 용어가 더 적합하다고 할 수 있지만 행사의 조직위원회와 국제아시안게임조직위원회에서 공식적으로 사용하는 용어가 마스코트이므로 그대로 사용하도록 하겠다. 국내 지방자치도시로는 처음으로 국제적 하계 스포츠행사를 유치한 부산아시안게임의 마스코트를 개발하고 그 활용방안을 제안함으로써 행사의 객단가를 높임은 물론 행사에 대한 내, 외국 관객의 기대심리를 충족시키고자 하였다.

• 한국벤처창업학회:학술대회논문집
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• 2024.04a
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• pp.17-20
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• 2024

우리는 대표적인 디지털 플랫폼인 온라인 음식 주문 배달 산업을 대상으로 디지털 경제의 긴꼬리 효과를 계량화한다. 특히, 코로나19 시기를 거치면서 음식배달플랫폼 입점으로 인한 긴꼬리 효과의 변화 양상을 고찰한다. 배달의민족에 입점한 음식점 15,000곳을 무작위로 선별하고 이들 매장의 2019년부터 2021년까지 전체 주문 정보를 취합(aggregation)하여 선형로그변환 후 기울기를 추정하여 디지털 경제의 긴꼬리 효과를 실증 분석하였다. 2019년부터 2021년까지 관찰기간 동안 음식 배달 플랫폼 활용 음식점 주비모수 분포의 긴꼬리 효과는 강건하게 관찰되었다. 이는 코로나19 이후 음식배달 플랫폼을 통한 음식점의 디지털 전환이 틈새시장 확장에 일정 부분 기여하였음을 의미한다. 또한, 긴꼬리 효과는 객단가가 높을수록 매출액 상위 집단일수록 더 커지는 반면, 비황금 시간대 매출비중이 높은 경우 긴꼬리 효과가 통계적으로 유의하게 증가하지 않았다. 이 결과는 피자, 족발 등 단가가 높고 비교적 배달서비스가 활발한 카테고리에서 음식 주문 및 배달 산업의 디지털 전환 효과가 증가한다는 업계 실무자들의 관찰과 부합한다. 타 업종에서도 상대적으로 경쟁이 치열한 시장 구분에서 디지털 경제의 긴꼬리 효과가 보다 강건하게 관찰될 것이라고 여겨진다. 음식점 간 경쟁강도가 상대적으로 약한 비황금시간대 매출비중이 긴꼬리 효과에 통계학적으로 유의한 영향을 주지 않는다는 실증결과 또한 동일한 함의가 있다.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.26-41
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• 2013

The purpose of this study is to examine differences in the level of customer satisfaction(product satisfaction, service satisfaction) and customer loyalty depending on a Korean restaurant executive's human resources management and the effect of customer satisfaction on customer loyalty. It also investigates whether there are any associations between customer loyalty and financial performance and between the executive's human resources management and financial performance. The research was conducted during lunch and dinner in restaurants in Daegu and Gyeongbuk region which have over 12,000 won of food prices from January 2, 2012 January 17. 336 copies from customers and 15 copies of executives were used for final analysis. The results of the study are as follows. When Korean restaurant executive staff performed high levels of training for new employees and reasonable compensations, customers got a significantly high product and service satisfaction. Also, when they had a high level of human resources management in recruit, training for new employees and performance review, customers got a significantly high loyalty. Moreover, product satisfaction and service satisfaction had significant effects on customer loyalty, and there was a significant association between customer loyalty and financial performance. There was also a significant association between an executive's human resources management and financial performance.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.33 no.3
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• pp.179-203
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• 2022

This study purposed to measure the economic value of repository services of the National Open Access Platform (AccessON), namely Self Archiving and Journal Repository. The value of Self Archiving was measured by applying time-saving value and the value of Journal Repositories by applying market analogy. Based on existing statistics, in-depth interviews with service beneficiaries and stakeholders, and a survey administered to 1,313 researchers, the value of Self Archiving was estimated to be 145 million won and an additional 12 million won with the OA legalization. The value of Journal Repositories was estimated to be 31.2 billion won. The total value of the repository services was 31.35 billion won over the 8-year business period. This result presented an estimated economic value of a national OA repository from the key beneficiaries' perspectives.

• The Journal of Bigdata
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• v.7 no.2
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• pp.195-204
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• 2022

The tourism industry is facing a crisis due to the recent COVID-19 pandemic, and it is vital to improving profitability to overcome it. In situations such as COVID-19, it would be more efficient to sell additional products other than guest rooms to customers who have visited to increase the unit price rather than adopting an aggressive sales strategy to increase room occupancy to increase profits. Previous tourism studies have used machine learning techniques for demand forecasting, but there have been few studies on cross-selling forecasting. Also, in a broader sense, a resort is the same accommodation industry as a hotel. However, there is no study specialized in the resort industry, which is operated based on a membership system and has facilities suitable for lodging and cooking. Therefore, in this study, we propose a cross-selling prediction model using various machine learning techniques with an actual resort company's accommodation data. In addition, by applying the explainable artificial intelligence XAI(eXplainable AI) technique, we intend to interpret what factors affect cross-selling and confirm how they affect cross-selling through empirical analysis.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.589-600
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• 2007

Recently, with the rapid expansion of the franchise restaurants, ensuring food safety has become essential for restaurant growth. Consequently, the need for food safety training and related material is in increasing demand. In this study, we identified potentially hazardous risk factors for ensuring food safety in restaurants through a food safety monitoring tool, and developed training materials for restaurant employees based on the results. The surveyed restaurants, consisting of 6 Korean restaurants and 1 Japanese restaurant were located in Seoul. Their average check was 15,500 won, ranging from 9,000 to 23,000 won. The range of their total space was 297.5 to $1322.4m^2$, and the amount of kitchen space per total area ranged from 4.4 to 30 percent. The mean score for food safety management performance was 57 out of 100 points, with a range of 51 to 73 points. For risk factor analysis, the most frequently cited sanitary violations involved the handwashing methods/handwashing facilities supplies (7.5%), receiving activities (7.5%), checking and recording of frozen/refrigerated foods temperature (0%), holding foods off the floor (0%), washing of fruits and vegetables (42%), planning and supervising facility cleaning and maintaining programs of facilities (50%), pest control (13%), and toilet equipped/cleaned (13%). Base on these results, the main points that were addressed in the hygiene training of restaurant employees included 4 principles and 8 concepts. The four principles consisted of personal hygiene, prevention of food contamination, time/temperature control, and refrigerator storage. The eight concepts included: (1) personal hygiene and cleanliness with proper handwashing, (2) approved food source and receiving management (3) refrigerator and freezer control, (4) storage management, (5) labeling, (6) prevention of food contamination, (7) cooking and reheating control, and (8) cleaning, sanitation, and plumbing control. Finally, a hygiene training manual and poster leaflets were developed as a food safety training materials for restaurants employees.

• Asia Marketing Journal
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• v.12 no.4
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• pp.55-78
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• 2011

Recently strategic alliance between business firms has become prevalent to overcome increasing competitive threats and to supplement resource limitation of individual firms. As one of allianced sales promotion activities, a new type of discount program, so called "Alliance Card Discount", is introduced with the partnership of credit cards and loyalty cards. The program mainly pursues short-term sales growth by larger discount scheme while spends less through cost share among alliance partners. Thus this program can be regarded as cost efficient discount promotion. But because there is no solid evidence that it can really deliver profitable sales growth, an empirical study for its effects on sales and profit should be conducted. This study has two basic research questions concerning the effects of allianced discount program ; 1)the possibility of sales increase 2) the profitability of the discount driven sales. In F&B industry, sales increase mainly comes from increased guest count. Especially in family restaurants, to increase the number of guests we need to enlarge the size of visitor group (number of visitors for one group) because customers visit by group in a special occasion. And because they pay the bill by group(table), the increase of sales per table is a key measure for sales improvement. The past researches for price & discount sensitivity and reference discount rate explain that price sensitive consumers have narrow reference discount zone and make rational purchase decision. Differently from all time discount scheme of regular sales promotions, the alliance card discount program only provides the right to get discount like discount coupon. And because it is usually once a month opportunity given by the past month usage level, customers tend to perceive alliance card discount as a rare chance to get. So that we can expect customers try to maximize the discount effect when they use the limited discount opportunity. Considering group visiting practice and low visit frequency of family restaurants, the way to maximize discount effect should be the increase the size of visit group. And their sensitivity to discount and rational consumption behavior defer the additional spending for ordering high price menu, even though they get considerable amount of savings from the discount. From the analysis of sales data paid by alliance discount cards for four months, we found the below. 1) The relation between discount rate and number of guest per table is positive : 25% discount results one additional guest 2) The relation between discount rate and the spending per guest is negative. 3) However, total profit amount per table is increased when discount rate is increased. 4) Reward point accumulation & redemption did not show any significant relationship with the increase of number of guests. These results suggest that the allianced discount program substantially contributes to sales increase and profit improvement by increasing the number of guests per table. Though the spending per guest is decreased by discount rate increase, the total amount of profit per table is improved. It seems the incremental profit by increased guest count offsets the profit decrease. Additional intriguing finding is the point reward system does not have any significant impact on the increase of number of guest, even if the point accumulation & redemption of loyalty program are usually regarded as another saving offers by customers. In sum, because it is proved that allianced discount program with credit cards and loyalty cards is effective to both sales drive and profit increase, the alliance card program could be recommended as strategically buyable program.