• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.437-446
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• 2013

Physical environments of service firms have been found to influence on customers' quality and purchase intentions. This study began with the preposition that purchase of service products derived from utilitarian or hedonic needs would be different in the influential path. With cases of Korean coffee-shops, this study found ambient, interior, cleanliness of physical environment directly influence to customers' emotion but indirectly influences to purchase intentions. The study also found, differently from some previous studies, appearances of employees had no effect on emotion nor on purchase intentions.

• Korean Business Review
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• v.21 no.2
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• pp.171-194
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• 2008

In this study, specific review for the recent trend both in technical parts and the contents of IFE will be revealed. At the same time, how the passenger's satisfaction on IFE will lead to make an intention of repurchase and create the transmission of positive feed backs on the concerned airline has been thoroughly studied. In order to do the above, 250 air traveling passengers has participated the survey and 235 survey forms has been analyzed by Multiple Regression Analysis. According to the analysis, the physical environmental Improvement in aircraft system helps to Increase the satisfaction degree on IFE. The convenience is revealed as the most effective factor in the satisfaction degree on IFE while the atmosphere and design is regarded as the similarly Important factor. The contents of IFE are obviously affecting the satisfaction degree in positive side. Consequently, the customers' satisfaction on IFE positively affects to the repurchase intention especially to the transmission of the feed back.

• Korean Journal of Environment and Ecology
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• v.25 no.1
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• pp.111-117
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• 2011

The purpose of this study is to establish trail use impact indicators, and evaluate the degree of use impact based on the understanding of the causality among the impacts on the spot. Theoretical reviews developed three indicators in terms of three ecological impacts, four physical impacts, and five sociological impacts, respectively. With this indicators, observation and questionnaire survey were employed on Gwanak Mountain Trail to measure the levels of impacts forementioned. As for the ecological impact, Some loss of ground cover vegetation was reveled near the trail due to trail use, however the level of disturbance by the naturalized and exotic plants was insignificant. Physical impacts such as soil hardness, enlargement of trail width were found intensified. The result of measuring sociological impacts showed visitors had expected higher level of crowding and encounters before their visit, therefore overall satisfaction level was positive, despite higher awareness level of actual crowding. Intensified continuing use of the trail is aggravating ecological and physical impacts on Gwanak Mountain trail, because of its location in a metropolitan area. Sociological impacts seem favorable at present, however if ecological and physical impacts were deteriorated, sociological impacts would also be affected. To maintain the quality level of use experience, managerial efforts to improve climbing culture as well as ecological and physical environment such as restoration of damaged areas are needed.

• Journal of Korea Entertainment Industry Association
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• v.13 no.8
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• pp.447-456
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• 2019

This study was to examine the physical environment of public golf course for golf popularization. More specifically, this study was try to analyze the effects of physical environment on customer emotional response, golf course's image and recommendation intention of public golf course. This study were analyzed by frequency analysis, exploratory factor analysis, reliability analysis, correlation and multiple regression analysis. The results were as follows. First, among the physical environmental variables of public golf course, facilities' convenience, cleanliness, and aesthetics had positive effects on customers' positive emotion. Second, among the physical environmental variables of public golf course, facilities' cleanliness had effects on customers' negative emotion. Third, physical environment of public golf course had positive effects on golf course's image. Fourth, physical environment of public golf course had positive effects on recommendation intention.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.42-56
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• 2011

This study aimed to investigate the influence of physical environments on menu quality and service delivery in the coffee shop settings and to explore the impact of physical environments on overall customer satisfaction. Using a self-administered questionnaire survey, 376 respondents who have ever visited a coffee shop in Seoul and Kyunggido were used for this study. The results showed that physical environments had a positive influence on other service environments. In addition, physical environments enhanced the customer satisfaction with the coffee shop. The findings suggest that every physical environmental element at the coffee shop environments should be managed appropriately so that coffee shop customers have satisfactory experiences.

• Science of Emotion and Sensibility
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• v.15 no.2
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• pp.209-222
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• 2012

This study tests a model that physical environment for shopping experience consist of the emotional responses of consumers and the effect of it's behavioral reactions. Specifically, this study have discussed how to perceive the attractive environment for customers, how to induce positive feelings or negative, how to form a switching barriers, how to lead loyalty. This findings can be summarized as follows. The results show that the models fit the data well and that nearly all of the hypothesized relationship construct are supported. First, attractive physical environment of the store had an significant effect on positive emotions to customers. Second, positive emotions that customers response about physical environment of store have an significant effect on switching barriers and loyalty. Third, the switching barriers formed in the consumer's mind to store have a significant effect a positive loyalty. The results present that attractive physical environment of stores have been thought to be key to switching barriers and customer loyalty.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.123-123
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• 2003

야채 soup mix의 제조조건이 야채죽의 물리적 및 관능적 특성에 대한 영향을 조사하였다. Soup mix의 제조조건인 주입액의 양 (쌀 무게에 대한 물의 체적 비), 버섯, 당근 그리고 대파의 첨가량(쌀 무게에 대한 잣의 무게 비)에 따른 물리적 특성과 관능적 특성의 변화를 모니터링 하고자 반응 표면분석법 (response surface methodology, RSM)을 사용하였으며, 이때 실험계획은 중심합성계획법을 적용하였다. 요인변수(Xn)를 중심합성계획에 따라 17실험구로 구분하여 조리실험을 실시하였고, 이들 요인변수에 의해 영향을 받는 반응변수(Yn)는 야채죽의 물리적 특성으로 하여 회귀분석에 사용하였다. 회귀분석에 의한 모델식의 예측에는 SAS (statistical analysis system) program을 사용하였으며, 야채죽의 조리조건이 물리적 및 관능적 특성에 미치는 영향은 SAS program을 이용한 3차원 반응표면분석법으로 해석하였다. 야채의 배합비를 달리한 야채죽의 물리적 특성인 색도 L, a 및 b값에 대한 F-value는 자각 1.50, 11.75 및 5.58이고,유의수준이 각각 0.3044, 0.0019와 0.0169로서 a값과 b값의 유의성이 1% 수준에서 인정되어 이들 제조조건이 a값과 b값에 큰 영향을 미치는 것으로 나타났다. 점도와 퍼짐성에 대한 유의수준은 각각 0.6920과 0.7528이고, 반응표면회귀식의 $R^2$은 각각 0.4766과 0.4436으로 유의성이 인정되지 않았다. 고형분에 대한 유의수준은 0.2026이고 회귀식의 $R^2$는 0.7107으로서 버섯, 당근 및 대파 첨가량이 고형분의 변화에 영향을 미치지 않은 것을 알 수 있었다. 관능적 특성인 색상에 대하여 soup mix의 제조조건이 야채죽에 미치는 영향은 F-value는 6.23이고, 유의수준이 0.0124으로서 1%수준에서 유의성이 인정되었으며, 회귀식의 $R^2$은 0.8890이다. 향에 대한 유의확률은 0.4555이고 0.05이상이므로 유의성이 인정되지 않아 설정된 범위내에서 야채죽의 향에 대하여 크게 영향을 미치지 않는 것으로 나타났다. 점성에 대한 반응표면회귀식의 $R^2$은 0.8134로서 그 유의성이 5%수준에서 인정되었다. 맛과 전반적 기호도에 대하여 야채의 배합비에 따른 반응표면회귀식의 $R^2$은 각각 0.7374와 0.8651이며, 유의화률은 0.1578과 0.0228으로 나타나 전반적인 기호도에 대한 영향은 10% 유의수준에서 영향을 주었다. 결론적으로, 물리적 특성인 색도, 점성, 퍼짐성과 고형분의 함량은 관능적 특성인 색과 비교적 높은 정(正)의 상관을 나타내었으며, 관능적 특성인 향과의 상관은 유의성이 인정되지 않았다. 야채죽 제조를 위한 soup mix의 제조조건에 있어서 야채의 배합비는 색과 점성에 영향을 미치는 가장 주요한 조건이라고 생각된다.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.313-337
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• 2012

Recently, according to the being activated exhibition, it has been focused on the participants in order to enhance its interest and satisfaction. Consequently it is set up the model of research and the hypotheses based on the leading study of the physical environment of the exhibition and experience This study would like to analyze how the physical environments of the exhibition are effected on the factor of the experience and the participants' satisfaction. It also would like to check the factor of the experience to promote the participants' call and provide the useful information for the exhibitors to raise the participants' satisfaction. Being set the physical environment of the exhibition(layout accessibility, Facility aesthetics, facility cleanliness, convenience, comfort, human services) as a independent variable and fix the factor of experience (sense, feel, think, act and relate) as a parameter, the participants' satisfaction is identified. As a result of the research, the factor of experience is affected by the physical environment of the exhibition and the participants' satisfaction is affected by the factor of the experience. Therefore, the exhibitors have to consider the physical environments of the exhibition and the factor of experience for making the participants' satisfaction high when they hold the exhibitions.

• The Korean Journal of Rheology
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• v.4 no.1
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• pp.52-61
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• 1992

초고분자량 폴리에틸렌을 파라 크실렌에 녹인 희박 용액에 전단흐름을 가해 섬유를 뽑아내는 방법에 대해 연구하였다. 표면성장이라 불리는 이 방법을 용액내에서 회전하는 rotor 의 표면에 흡착된 젤 층에, 결정성이 강한씨(seed)를 접촉시킴으로써 엉킨 분자쇄들이 전단력에 의해 신장되어 분자의 자유에너지가 증가하도록 하여 연속적으로 고강력, 고탄성 률 결정을 뽑아내게 한 것이다. 이표면성장법으로 섬유를 얻는데 있어서 결정화온도 rotor 속도, 권취속도 및 고분자 농도와 같은 결정화 변수를 변화시키면서 섬유의 물리적 성질에 미치는 영향을 관찰하였다. 이방법으로 섬유를 성장시키면 열역학적 평형온도(118.6$^{\circ}C$) 이상 인 12$0^{\circ}C$에서 성장시켰을 때 133GPa의 인장 탄성계수 3.1%의 절단신도에서 5.04GPa의 고 강력을 갖는 섬유를 얻을수 있었다. 또한 이방법에 있어서는 결정화 온도가 물리적 성질에 가장 큰 영향을 미치는 인자로 작용하였다, 고분자 농도의 영향은 0.7wt.% 이상에선 물리적 성질이 더 이상 개선되지 않았으며 오히려 장력의 증가로 불안정한 성장을 보였다. 또한 0.5wt%이하에서는 젤층의 형성이 둔화됨을 볼수 있었다. 결국 물리적 성질의 측면에서 볼 때 0.5~0.7wt%에서 최적조건을 보여주었다.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.224-238
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• 2014

This study aimed to identify that the physical environment of a food service company has influenced on the perceived service quality, menu quality and customer satisfaction. To achieve the purpose of this study, it reviewed the theoretical background about the physical environment, the perceived service quality, the perceived menu quality and customer satisfaction. Moreover, this study conducted a corresponding empirical analysis. For the empirical analysis, a questionnaire was given to a total of 275 regular restaurant customers at Busan area. The results of the empirical analysis were shown as follows. 1) The components of physical environment of a service company are the attractiveness, cleanliness, space & convenience and the ambient factor of physical environment. 2) For the attractiveness of the physical environment, cleanliness and the ambience factors of the physical environment have influenced on the perceived service quality and menu quality. 3) The perceived service quality has influence on the perceived the menu quality. 4) The perceived service quality and the menu quality have influence on the customer satisfaction.