• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.11a
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• pp.32-37
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• 1999

본 연구는 컨조인트 분석기법을 이용하여 의자의 물리적 적합도를 분석, 평가하여 사용자가 선호하는 최적의 의자를 제시하고자 하는데 목적이 있다. 컨조인트 분석기법은 Marketing 분야에서 주로 많이 쓰여온 분석 방법으로서 제품의 중요한 속성들을 찾아내어 다양한 종류의 제품들에 대한 고객의 선호도를 분석하는 방법이다. 이러한 컨조인트 분석기법은 제품개발과 평가의 측면에서 매우 큰 가능성이 있음에도 불구하고 마켓팅 이외의 분야에서는 거의 적용되자 않고 있는 실정이다. 따라서 본 연구에서는 의자의 물리적 적합성 연구에 이 컨조인트 분석을 이용하여 그 적용의 가능성을 알아보고자 하였다. 또한 이러한 적합성 연구에 컨조인트 분석기법이 타당한 분석기법인지 비교하기 위해 분산분석의 기법도 병행하여 실시하였다. 문헌 조사와 전문가 의견 수렴을 통하여 선행연구에서 추출된 의자의 물리적 적합도 요소인 안정성, 여유성, 적합성, 안락성등 4개의 적합도 요소를 채택하여 종속변수로 사용하였다. 또한 의자 자체의 설계 요소에 해당하는 휴먼인터페이스 요소(HIE)는 높이 조절 여부, 팔걸이 유무, Tilting 유무의 3가지 속성을 선택하여 독립변수로 사용하였다. 분석에 사용된 의자는 각 속성을 특징적으로 대표하는 8개의 의자들로서 구성하였고 63명의 피험자를 사용하여 실험하였다. 분석의 결과는 안정성에 가장 큰 영향을 주는 속성은 높이조절(HC)로서 남자와 여자 모두 높이조절 기능이 없을 때 안정성을 느낀다는 결과가 나왔다. 여유성에 영향을 주는 가장 큰 요인은 남자는 높이조절 기능이 있을 때, 여자는 팔걸이가 있을 때 여유성이 있다고 판단하였으며, 인체적합성에 영향을 주는 요인은 남자와 여자 모두 Tilting 기능이, 안락성에 영향을 주는 주요인은 남자는 Tilting 기능이 있을 매, 여자는 높이조절 기능이 있을 때인 것으로 나타났다.감, 강연성, 회복성, 수분특성, 밀도감이었으며, 요인들로 설명되는 누적분산값은 67.18%였다.주관적 평가의 결과와 객관적 평가 결과를 이용해 마직물의 태를 평가하는 산출식을 제시하였다. 태 평가치의 경우 16가지 특성치를 모두 넣는 방법과 stepwise 방법, 또 Kawabatark 사용한 순차적 군 회귀법의 세가지 방법의 회귀식 중 16가지 특성치를 모두 넣는 방법의 결정계수가 가장 높았다.tosterone농도는 107.7$\pm$12.0 pmol／l이었고, 남성의 타액내 농도는 274.2$\pm$22.1 pmol／l이었다. 이상의 결과로 보아 본 연구에서 정립된 EIA 방법은 RIA를 대신하여 소규모의 실험실에서도 활용할 수 있을 것으로 사려된다.또한 상실기 이후 배아에서 합성되며, 발생시기에 따라 그 영향이 다르고 팽창과 부화에 관여하는 것으로 사료된다. 더욱이, 조선의 ${\ulcorner}$구성교육${\lrcorner}$이 조선총독부의 관리하에서 실행되었다는 것을, 당시의 사범학교를 중심으로 한 교육조직을 기술한 문헌에 의해 규명시켰다.nd of letter design which represents -natural objects and was popular at the time of Yukjo Dynasty, and there are some documents of that period left both in Japan and Korea. "Hyojedo" in Korea is supposed to have been influenced by the letter design. Asite- is also considered to have been "Japanese Letter Jobcheso." Therefore, the purpose of

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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• pp.344-353
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• 2011

The objective of this study was to classify dining-out customers' behaviors at ski resorts based on their restaurant selection factors. Data were collected one-on-one via interview questionnaires of 178 customers at the ski resorts. The mean scores of important attributes (4.12) and satisfactory attributes (3.08) for the sport&leisure purpose group were analyzed. For the date&family trip purpose group, the important attributes (4.13) and satisfactory attributes (3.06) were evaluated, resulting in a significant difference between the two visiting-purpose groups by independent t-test (p<0.05). The recognized important attributes for the sport&leisure purpose group were food taste (4.54), hygiene (4.53), menu variety (4.22), menu price (4.15), and convenience (4.12), and the most recognizable satisfactory attributes were related to convenience (3.52), waiting time (3.95), and employee service (3.90). For the date&family trip purpose group, recognized important attributes were hygiene (4.83), food taste (4.67), menu price (4.40), convenient (4.33), menu variety (4.25), waiting time (4.21), and employee service (4.10), and marked satisfactory attributes were convenience (3.65), hygiene (3.31), atmosphere (3.25), employee service (3.23), waiting time (3.17), and food taste (3.00). These results suggest that restaurant selection attributes would be useful tools to restaurant managers in controlling the quality of foodservice and satisfying service requirements for dinning-out customers at ski resorts.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.345-355
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• 2017

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.66-75
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• 2010

The purpose of this study is to examine the competitive positions of five coffee shop brands(i.e., Starbucks, Coffee Bean & Tea Leaf, Hollys, Angelinus, and Tom N Toms) in Korea. For this study, data were gathered from the residents of Seoul, Busan and Daegu from September 22 to October 11, 2009. In order to accomplish the purpose of the study, MDS was utilized to investigate differences in customer's perception of the position of five coffee shop brands. The results of positioning analysis showed that there was competitive relationship between Hollys and Angelinus. Also, the positioning of Tom N Toms was close to Hollys and Angelinus. However, Starbucks, the market leader, and Coffee Bean & Tea Leaf, the market follower, were their own identity in their brands. According to the result of the study, it will be helpful for the marketers who need to establish a marketing strategy. Future studies could include other various variables and more thorough investigation into them.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.6
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• pp.943-953
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• 2014

The purpose of this study was to examine the influence of selection attributes of restaurants specialized in Yaksun food on purchase intentions and satisfaction level of consumers as well as mediating effects of value awareness of Yaksun food on relationships among the variables. The subjects in this study were 200 female adults in Seoul and Busan. The findings of the study were as follows: First, purchase intentions for Yaksun food were positively influenced by food quality, human service, and health effect among selection attributes for restaurants specialized in Yaksun food. Second, customer satisfaction with Yaksun food was positively affected by food quality and human service among selection attributes. Third, purchase intention for Yaksun food and customer satisfaction were positively influenced awareness of functional value, emotional value and economic value of Yaksun food. Fourth, awareness of emotional and economic value of Yaksun food had mediating effects on relationships between selection attributes for restaurants specialized in Yaksun food and purchase intentions, and awareness of functional value of Yaksun food had mediating effects on relationships between the selection attributes of restaurants specialized in Yaksun food and customer satisfaction. The findings of the study illustrate that selection attributes for restaurants specialized in Yaksun food and value awareness have an impact on purchase intentions and customer satisfaction, and value awareness of Yaksun foods has mediating effects on the relationship of selection attributes with purchase intentions and customer satisfaction.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.32-45
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• 2004

This study is about choice attribution of customers make in food and beverage events. The researcher provided practical plans to uplift food-related enterprises and activate management through surveys and positive analyses, targeting customers who use food services. First of all, all event plans must include customer demands, social changes, special qualities of the business, and market research. Second, low demand season must be customers will be induced to the events. Third, prediction for market variable and solutions must be thoroughly examined and plans should look into the future to maintain a long period of time. Fourth, sufficient communication between planners and employees should be made before the event starts, so that food and beverage businesses can gain trust and quality of event services.Fifth, immaterial service and visible goods/menus in business of food and beverage events must be closely matched. Sixth, menus introducing a variety of merchandise, quality of nutrition and health of the business should be developed. Also, events from countries(regions) should be hold to create a market of cultural exchange. Seventh, for hereafter event plans, feedbacks are needed concerning customers needs and demands through customer care, after the food and beverage events. Eight, faculty management for convenience, kindness, safety, and life preserver accommodations in parking areas must be made, as automobiles are necessaries for people in Mycar era. The ninth, off-line and on-line care through on-line business construction and production of homepage must be done, due to the fact that even the well-made events are bound to fail if they are not delivered to the customers.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.203-214
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• 2020

Purpose: This study investigated customers' perception of a hygiene grade certification system for restaurants and this study also determined way to promote the application of the hygiene grade certification. Methods: A total of 315 customer responses were used for the data analysis. Statistical analyses were conducted using the SPSS program (ver. 23.0) for frequency analysis, χ²-tests, t-tests, analysis of variance, and Importance-Performance Analysis (IPA). Results: The composition of the respondents was 43.8% males and 56.2% females. The 73.3% lived with their families while 26.7% lived alone. Among those surveyed, 84.5% dine out at least once a week and 66.8% dine out during weekends evening. In addition, the most preferred types of restaurants were Korean restaurants (37.5%), delivery restaurants (14.6%), and Western restaurants (8.9%). Information about restaurant was most frequently obtained through Internet searches (54.0%). The average expenditure of eating-out per person was 15,483 Korean won, and the overall satisfaction averaged 3.58 out of 5 points. According to the results of IPA, the restaurant selection attributes that were priorities for improvement were the foods' taste and restroom cleanliness. In addition, 30.5% of respondents recognized the hygiene grade certification system for restaurants. The intention of dining at restaurants with a hygiene grade certification in the future was on average 4.02 out of 5 points. A total of 56.8% of respondents were willing to pay more for a restaurant with a hygiene grade certification. The average percentage of additional price was 6.02%. Conclusion: In order to apply and quickly disseminate the hygiene grade certification system all over the Korea, the study results suggest that relevant policy should be provided by the Korean government for certified restaurants along with the relevant education and promotion of the system to customers.

• The Korean Journal of Franchise Management
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• v.9 no.4
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• pp.7-19
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• 2018

Purpose - Recently, global management in Korea franchise industry is becoming an important keyword. As an important branch market, Chinese market plays a major role not only by making experience of the competitiveness among global brands which offers a foothold to become a top global brand, but also by actualizing an economies of scale in production, sales, etc. Therefore, it is necessary to identify key successful factor influencing customer evaluation and responses of Korean franchise restaurant targeting Chinese consumers in China context. The purpose of this study is to examine the effects for Korean franchise restaurant selection attributes on perceived value, customer satisfaction and customer loyalty in Chinese context with SmartPLS 3 and Artifical Neural Network(ANN). Research design, data, and methodology - For these purposes, the authors developed several hypotheses. A questionnaire survey was conducted on the panel of online survey companies for Chinese consumers who have visited Korean franchise restaurants. A total of 404 data were analyzed using structural equation modeling(SEM) and artifical neural network(ANN) with SPSS 22.0 and SmartPLS 3.0. Result - The findings of this study are as follows: First, the alternative model findings show that facilities & atmosphere, employee service, and menu influenced on utilitarian value, customer satisfaction, and customer loyalty directly. Second, employee service influenced on customer satisfaction. Third, menu influenced on hedonic value. Fourth, brand reputation influenced on utilitarian value. Fifth, hedonic value increase customer satisfaction and customer loyalty. Sixth, hedonic value increase customer loyalty. Seventh, customer increase customer loyalty. And, the ANN analysis shows that utilitarian value is the first most important factor influencing customer satisfaction, followed by hedonic value, facilities & atmosphere, menu and employee service. However, the ANN analysis shows that customer satisfaction is the first most important factor influencing customer loyalty, followed by utilitarian value, hedonic value, brand reputation, menu, and employee service. Conclusions - This study provides practical implications for enhancing customer satisfaction and customer loyalty by applying the ANN technique that complements the limitations of the linear structural relationship analysis using the proposed model and the alternative model. In other words, the SEM-ANN model provides guidelines on how Korean franchise restaurants should formulate facilities & atmosphere, employee service, and menu mix strategies in China. In addition, ANN 's analysis shows that restaurant brand reputation plays a pivotal role in increasing customer loyalty. The fact suggests that Korean franchise companies should establish their domestic brand reputation prior to their entry into overseas markets such as China.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.333-344
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• 2015

This study aimed to identify the effects of health-related menu choice attributes on customer behavioral intentions at well-being restaurants and analyze the moderating effects of food involvement and trust, which can influence customer preference and their intentions to visit well-being restaurants. This study designed a survey, and 351 respondents who have eaten at well-being restaurants completed the questionnaire. Exploratory factor analyses were conducted to identify underlying dimensions related to health-related menu choice attributes, food involvement, and customer behavioral intentions toward well-being restaurants. The three factors regarding health-related menu choice attributes and the three factors related to food involvement were identified. In order to test the relationships between health-related menu choice attributes and behavioral intentions as well as to investigate the moderating effects of food involvement and trust, hierarchical regression analyses were conducted. Results indicated that the three factors of health-related menu choice attributes were significantly and positively related to behavioral intentions. Among food involvement factors, dining environment and cooking were significantly related to behavioral intentions toward well-being restaurants. Trust had a significant influence on behavioral intentions. Results showed that food involvement and trust could moderate the effects of health-related menu choice attributes on behavioral intentions toward well-being restaurants.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.8B
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• pp.549-561
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• 2005

As Internet and network technologies have been developed, e-commerces are getting more complex and more various. This paper, for meta-data and data exchange between heterogeneous database systems, uses XML schema proposed in W3C, and XML schema can present meta-data and data of relational database system as XML document format which is structural. It supports various primitive data formats, so that it uses the structure which reflects adequately data formats which relational database system offered. However, current e-commerces use heterogeneous platforms, so difficulties that is mutual interchange and management exist. For the solution for these problems, a standard ontology which defines relations of product classifications and the standard of property expression and the location ontology which offers e-commerce's information about products are constructed. Applying these ontology information to search system, by offering information which customers need efficient search is performed. Combining these ontologies and product classification category information, called XMDR, this XMDR is introduced into product search system, so this paper proposes to construct ontology server method for efficient search.