• 베이커리
• /
• no.1 s.450
• /
• pp.140-141
• /
• 2006

• The KIPS Transactions:PartB
• /
• v.17B no.4
• /
• pp.263-274
• /
• 2010

To provide context-aware music recommendation service, first of all, we need to catch music mood that a user prefers depending on his situation or context. Among various music characteristics, music mood has a close relation with people‘s emotion. Based on this relationship, some researchers have studied on music mood detection, where they manually select a representative segment of music and classify its mood. Although such approaches show good performance on music mood classification, it's difficult to apply them to new music due to the manual intervention. Moreover, it is more difficult to detect music mood because the mood usually varies with time. To cope with these problems, this paper presents an automatic method to classify the music mood. First, a whole music is segmented into several groups that have similar characteristics by structural information. Then, the mood of each segments is detected, where each individual's preference on mood is modelled by regression based on Thayer's two-dimensional mood model. Experimental results show that the proposed method achieves 80% or higher accuracy.

• Journal of Technology Innovation
• /
• v.22 no.2
• /
• pp.247-285
• /
• 2014

Despite the important role of the transformational leadership and Creative Climate to achieve firms' sustainable competitive advantage, there has been limited empirical studies linking the transformational leadership and creative climate in employee's innovative performance. This study investigated the impact of transformational leadership on innovative performance based on employees of R&D department in IT services. This paper also investigated the mediating role of creative climate and moderating role of employee's innovative tendency in this relationship. Main findings of our empirical analysis are as follows. While the relationships between transformational leadership and innovative performance was positively associated, creative climate had positive effect on innovative performance. As expected, we also found that the creative climate had positively mediated the relationship between transformational leadership and innovative performance. Also, the innovative tendency has statistically significant moderating effect on this relationship. Based on the findings, we have suggested theoretical and practical implications while future research directions with limitations of the research are discussed.

• 정보화사회
• /
• s.178
• /
• pp.66-68
• /
• 2006

지난 12월 1일, 지상파DMB 서비스가 개시됨으로써 우리나라는 위성DMB를 포함, DMB를 '세계 최초'로 서비스하는 국가가 됐다. 이미 오래 전부터 DMB(디지털 멀티미디어 방송)는 국내 차세대 IT먹거리로 손꼽혀온 부분. 국내 상용화(와 활성화)를 발판으로 삼아 해외시장을 선점해나가겠다는 게 국내 입장이다. 실제 그동안 지상파DMB 활성화의 걸림돌로 지적돼 온 이동전화 사업자의 유통 참여가 KTF와 LG텔레콤을 필두로 1월 1일부터 시작됨으로써 지상파DMB 진영을 고무시키고 있는 분위기다.

• Journal of the Korean Society of Food Culture
• /
• v.20 no.6
• /
• pp.661-667
• /
• 2005

This study was to examine the effect of the environmental characteristics on overall quality of employee and food service in Korean foodservice firms. The four factors of the environmental characteristics of Korean foodservice firms consist of service, atmosphere, food & beverage, and event. To analyze the data collected from 414 respondents, the several statistical methods were used including frequency and descriptive analysis, factor analysis, reliability test, and multiple regression analysis. The empirical results are as follows: First, the employee service factor has a significantly positive effect on overall employee service quality. Second, the food & beverage factor has a significantly positive effect on overall employee service quality. Third, the food & beverage factor has a significantly positive effect on overall food & beverage service quality. Fourth, the event factor has a significantly positive effect on overall food & beverage service quality Managerial implications can be drawn from the present data. First, Korean restaurant managers can identify which factors of environmental characteristics influence customers' attitudes and evaluations in service encounter. Second, Korean restaurant managers can use the environmental characteristics as differentiation strategy, and allocate their resources into the activities of marketing strategy.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.7
• /
• pp.1028-1034
• /
• 2005

The purposes of this study were to: (a) identify students' patronage behaviors on university foodservice, (b) evaluate customers' perception and detect complaints on food service quality, and (c) recommend new design of food service operation by identifying relative importance of university foodservice attributes. The questionnaire was developed and distributed to 400 undergraduates. Statistical data analysis was completed using SPSS/Win 12.0 for descriptive analysis and conjoint analysis. The results of this study were summarized as follows: Students were patronizing university foodservice 3.4 times per week because of 'a short distance', 'a low price' and 'speedy meals' and evaluated overall satisfaction and value as low level. Customers were dissatisfied with eight among twelve food service attributes including handling customer's complain ASAP, According to conjoint analysis, price $(37\%)$ was considered as the most important factor and atmosphere $(30\%),\;food\;(22\%)$ and distance $(11\%)$ were the next factors. Profile 2, which had 4 attributes of a location within 6-10 min, comfortable circumstances, a meal served with 4 side-dish and dessert and a meal price of \2,000 firstly, were recommend as new food service operation model.

• Proceedings of the Korea Information Processing Society Conference
• /
• 2017.11a
• /
• pp.789-791
• /
• 2017

음악은 매장의 분위기를 결정짓는 중요한 요소이다. 그러나 현재 대부분의 매장에서는 음악 스트리밍 사이트에서 추천해주는 플레이리스트 혹은 개인의 취향에 의한 선곡이 이루어지고 있다. 이때 매장의 분위기와 적합하지 않는 곡이 선곡되는 경우가 발생하며 고객들로 하여금 불만스러운 경험을 제공할 수 있는 여지가 있다. 이에 본 연구는 기존의 음악 선곡 시스템을 고객 중심적으로 전환하고자 한다. 고객의 감정 분석, 상황 분석과 머신 러닝을 적용하여 현재 매장의 분위기와 어울리는 음악이 선곡되고 재생될 수 있도록 하는 것을 목표로 하고 있다.

• Culinary science and hospitality research
• /
• v.17 no.3
• /
• pp.1-19
• /
• 2011

This study aims to analyze importance and performance factors on the quality of food service event attributes in participants and organizers, so that it could provide helpful information to build up a detailed marketing strategy and present considerations for revisit increase and more efficient business results as well. Importance on food service event attributes scored a higher level than performance on the whole. Notably, in regard to the attributes of food service event, it was found that respondents put higher stress on vessel(4.10 points), natural seasoning(4.06 points), reservation service(4.04 points), parking service(3.95 points), customer level(3.85 points), organizer's service (3.84 points), polished atmosphere (3.83 points) and taste of food (3.83 points) than anything else. In terms of IPA analysis on food service event attributes, it was important to continuously maintain 'vessel', 'reservation service', customer level', 'sauce taste', 'recency', price', 'chefs fame', etc. Some items such as 'parking service', 'natural seasoning', 'polished atmosphere', 'taste of food', 'see off service', 'cleanliness' are in need of intensive care and operation.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.33 no.12
• /
• pp.1862-1872
• /
• 2009

This study identifies the apparel shopping value segments of Korean and Chinese college students to examine the differences in the importance of apparel store attributes. Data from 504 questionnaires filled out by college students from Seoul and Beijing were used for statistical analysis. The four segments of apparel shopping values are, hedonic shopping segment, low involvement shopping segment, high involvement shopping segment, and utilitarian shopping segment. In the high involvement shopping segment, Korean respondents considered store atmosphere, convenience, and the services of salespersons to be more important than the other segments. Chinese respondents in both the hedonic shopping segment and high involvement shopping segment considered store atmosphere more important than the other segments. Korean respondents considered store service more important than the Chinese respondents in the hedonic shopping segment, but Chinese respondents were more likely to consider store convenience to be more important than Korean respondents. In the low involvement shopping segment, Korean respondents considered store atmosphere, store services, and the selection of goods more important than Chinese respondents did. In the high involvement shopping segment, Korean respondents considered the services of salespersons to be more important than the Chinese respondents but the Chinese respondents evaluated store convenience as more important than Korean respondents. In the utilitarian shopping segment, Korean respondents were more likely to consider store service, the selection of goods, and services of salespersons more important than Chinese respondents did.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.26-43
• /
• 2011

This study aims to give insight into better understanding how service quality influences customers' attitude and behavior in terms of loyalty as well as how its effects vary by the types of restaurants (family restaurants or fast food restaurants). The results of the study are summarized as follows. First, perceived service quality, which consists of food, service, menu and atmosphere, made a significant impact on customer satisfaction for food, menu, atmosphere, and service, respectively. Second, the study examined how perceived service quality affected future expectations, and found only food turned out to be a significant factor. Third, customer satisfaction affected future satisfaction and customer loyalty, and it had a greater impact on attitudinal loyalty than behavioral loyalty. Fourth, future satisfaction affects customer loyalty, and it had a greater impact on attitudinal loyalty than behavioral loyalty. Fifth, the study examined how service quality, customer satisfaction and future expectation affected attitudinal loyalty and behavioral loyalty differently by different types of the food service industry (family restaurants or fast food restaurants) and found out there were some differences in the effects of customer satisfaction on behavioral loyalty and the future expectations and attitudinal loyalty on behavioral loyalty. The marketing implication is that service providers should be one step ahead in understanding the service quality perceived by customers (food, service, menu, and atmosphere). In addition, they should understand that establishing long-tenn relationships with customers by providing high quality service bas a direct impact on their business performance. Furthermore, management in family restaurants and fast food restaurants should include the improvement of service quality in their employee training programs.