• 베이커리
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• no.3 s.368
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• pp.136-138
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• 1999

• 베이커리
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• no.10 s.375
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• pp.110-111
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• 1999

잡지나 서적을 참고하여 제품만들기를 시도했던 사람이라면 누구나 한 번쯤 배합표에 적혀있는 재료나 구입처를 잘 몰라서 포기했던 경우가 종종 있다. 본지는 '재료색인' 지면을 마련하여 그 달에 소개되었단 재료 중 생소하거나 특이한 재료들에 대한 간단한 설명과 구입처 안내를 통해 독자들의 편의를 돕고있다.

• 베이커리
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• no.11 s.436
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• pp.190-194
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• 2004

• 베이커리
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• no.5 s.382
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• pp.100-101
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• 2000

• Digital Contents
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• no.8 s.63
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• pp.56-64
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• 1998

기억장치의 구입은 시스템의 성능과 가용성, 그리고 데이터 웨어하우스의 운영비용에 직접적인 영향을 주는 결정 사항이다. 이런 경우, 올바른 선택은 대게 눈에 띄지 않지만, 그릇된 선택은 수많은 난제들을 만들어낸다. 대형 데이터베이스 웨어하우스나 VLDB분야에 있어 이러한 구매 결정은 더이상 서버 공급자로부터 디스크를 구입하거나 공인된 제3의 기억장치 판매처에서 기억장치를 사들이는 일과 같은 단순한 문제가 아니다.

• Proceedings of the Korea Information Processing Society Conference
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• 2005.11a
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• pp.631-634
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• 2005

공공기관 및 국가 연구기관 뿐만 아니라, 대학 및 모든 기업체는 연구 및 업무 수행 중 발생하는 모든 제반 지식 및 성과 정보를 관리하고 공동 활용하기 위하여 지식관리 시스템(Knowledge Management System)을 구축하여 업무 수행의 효율성을 꾀하고 있다. 각 기관은 연구 활동 및 업무 수행에 필요한 기자재 구입이나 연구비(비용) 지출에 대한 거래처 정보(거래 관계자 및 해당 은행 계좌정보)를 관리 및 활용하고 있는데, 거래처 정보는 일반적으로 특정 부서 및 업무 담당자에 의해 관리됨으로 인해 유용한 정보를 공유하는데 있어서 어려움을 지닌다. 본 논문에서는 지식관리 측면에서의 거래처 정보 공유 방법을 제시함으로써, 연구 활동 및 업무 수행에 있어서 거래처 정보 및 구매 혹은 지출 등의 관련 거래 정보를 유용한 지식으로써 공동 활용코자 한다.

• Journal of the Korean Society for Library and Information Science
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• v.45 no.3
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• pp.345-364
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• 2011

This paper strives to examine the acquisition process in public libraries. It specifically attempts to survey the budget allocation, duties and organizational structures of acquisition departments in public libraries, and the overall process of book selection and acquisition. Data was drawn from a survey of 545 public libraries in the country. Specific statistics were gathered through literature and interviews to be analyzed, even though they were not very detailed in nature. In looking at the actual acquisition process, a thorough comparison on the backgrounds, outlines and characteristics of current projects and an analysis on the specifics of each project was also conducted.

• Food Science and Preservation
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• v.16 no.4
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• pp.579-589
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• 2009

We focused on the condition of washed, fresh ginseng in the market and analyzed consumer attitudes to the product to improve the consumption of fresh ginseng. A preference for fresh ginseng was high among every age class, and was particularly notable in older individuals. Fresh ginseng was usually eaten as ginseng chicken soup, mostly in summer and winter, and as a valuable health food, rather than because of desirable qualities of taste or smell. A total of 66.5% of those surveyed reported that they had purchased fresh ginseng, mostly from big discount stores. Such stores were preferred as outlets owing to a reputation for quality and shopper convenience (the stores were located near interviewees' homes). More than 70% of purchasers emphasized that they chose to purchase in department stores and traditional markets owing to the reputation for quality of such sources. Most consumers considered quality to be a prime element in purchase decisions. A total of 32.9% of those surveyed had bought washed fresh ginseng to give as a gift to a friend. Of those surveyed, 67.1% had never bought washed fresh ginseng. The following reasons were proposed to explain the preference for purchase of ginseng with attached soil. Most consumers (40.2%) thought the soil was a reflection of quality. Those who preferred washed fresh ginseng considered that the material was hygienic and convenient to store. When questioned about their intention to buy washed fresh ginseng, 55.0% of consumers replied in the affirmative and 17.1% in the negative. When consumers were asked whether they would be willing to pay an additional charge for the washing and packing of fresh ginseng, 58.8% answered in the affirmative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.152-159
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• 2015

The purpose of this study was to analyze how consumers make links between convenience meat products and self-relevant consequences and value. Surveys on convenience meat product consumption patterns and hard laddering based on means-end chain theory were conducted from April 21 to April 25, 2014 and targeted 200 consumers in the US. The most preferred cooking method of convenience meat product was roast (25.9%) and the most common information medium was suggestions by friends and parents (37.1%). The main as well as desired places of purchasing were both the supermarket (33.6% and 27.3%, respectively). The most preferred promotion method was free sample events (38.5%). From analyzing means-end chains of convenience meat products, the most dominant value chain was 'taste (A)'-'good taste (C)'-'feel good (V)'. These results show that consumption of convenience meat products will increase when consumer expectations of taste and satisfaction are met. Further, results of the value measurement provide information on consumer satisfaction and needs and can be applied to set marketing strategies for Korean style convenience meat products.

• Journal of Animal Science and Technology
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• v.51 no.1
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• pp.81-90
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• 2009

This study was carried out to investigate consumer's preference and purchase behavior of pork including perception of brand-pork in Korea. A total of 504 respondents were surveyed and collected from December, 2007 to February, 2008. Among total respondents, 62.55% (n=314) responded that they liked the pork and respondents who were higher education level showed higher preference (p<0.05). Majority of consumers (61.16%) did not like imported pork. In addition, one who had lower education level and living in rural area disliked more the imported pork. Most consumers preferred to the belly (58.57%) and results indicated that the people who were higher education level preferred a discount mart but who were living in rural area preferred a butcher's shop. Among the purchasing area, a big discount mart was the most preferred (44.64%) and this was also different among the education level (p<0.001) and living areas (p<0.05). The consumers preferred to purchasing a 600 g pack for a single purchase. Among total respondents, 42.71% of consumers responded that their priority was reliability of meat quality on choosing the place for purchasing the pork, and the significant difference was highly found in living area groups (p<0.001). The perception of carcass grading system was common scores with the average of 2.79, and there was highly significant difference among education level groups (p<0.001). The average of 3.50 among 5 points for branded pork were evaluated by a total of consumers but the significant differences were not found in all three groups.