• Proceedings of the Korea Contents Association Conference
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• 2006.11a
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• pp.218-222
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• 2006

In making 3D animation with digital technology, it is necessary to increase productivity and reusability by managing production pipeline systematically through standardization of animation content. For this purpose, we try to develop the animation content management system that can manage all kind of information on the production pipeline, based on SCORM of e-teaming by considering production, publication and re-editing. A scene as the unit of visual semantics is standardize into an object that contains meta-data of place, cast, weather, season, time and viewpoint about the scene. The meta-data of content includes a lot of information of copyright, publication, description, etc, so that it plays an important role on the management and the publication. If an effective management system of meta-data such as ontology will be implemented, it is possible to search multimedia contents powerfully. Hence, it will bring on production and publication of UCC. Using the meta-data of content object, user and producer can easily search and reuse the contents. Hence, they can choose the contents object according to their preference and reproduce their own creative animation by reorganizing and packaging the selected objects.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.154-170
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• 2015

In this study, the real state of local foods was examined targeting Gyeongju citizens to help in developing distinguishing foods and to promote cultural to excellence of local foods widely. Ultimately, this study aims to promote cultural excellence of Gyeongju's local foods widely by examining the kinds of local foods in Gyeonggju area. In addition, current study was conducted to provide basic data of local foods which inherit and develop our precious assets, in order to keep up with the Korean Wave as well as globalization. For this study, a survey was performed with the 274 sample of local food consumers, and analyzed the data using descriptive, cross tabulation analysis, and t-test. Results shown that Janchi guksu(banquet noodles) and Jeonbok juk(abalone rice porridge) obtained the highest awareness and preference when awareness and preference of Gyeongju local foods were analyzed depending on the marital status. Significant implication in the study is that there is a need to develop and promote local foods and open local food restaurants for local residents. More discussion and limitations are suggested.

• Korean Journal of Construction Engineering and Management
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• v.9 no.5
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• pp.159-167
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• 2008

This study provides a effective approach to the construction management problem with the limited number or amount of available resources using the analytic hierarchy process. Construction management is a series of decision making processes for planning and controling of cost, time and quality as main objectives in construction works. When several activities need the limited same resource at the same time, it is very hard to decide the priority of the activities in the real situations. For that the scientific decision making method and procedure for resource allocation are required. This study solves the resource allocation problem by dealing with the decision making problem which the activities are distributed to multiple projects and under multiple criteria. The analytic hierarchy process is a method devised to solve complex multi-criteria decision problems. The result shows that this study can be effectively used to make decisions in situations involving multiple objectives by evaluating the prioritized ranking and degree of the activity alternatives based on the overall preferences.

• 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 Food Hygiene and Safety
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• v.35 no.6
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• pp.607-617
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• 2020

Human bio-monitoring (HBM) data is a very important resource for tracking total exposure and concentrations of a parent chemical or its metabolites in human biomarkers. However, until now, it was difficult to execute the integration of different types of HBM data due to incompatibility problems caused by gaps in study design, chemical description and coding system between different sources in Korea. In this study, we presented a standardized code system and HBM knowledge model (KM) based on relational database modeling methodology. For this purpose, we used 11 raw datasets collected from the Ministry of Food and Drug Safety (MFDS) between 2006 and 2018. We then constructed the HBM database (DB) using a total of 205,491 concentration-related data points for 18,870 participants and 86 chemicals. In addition, we developed a summary report-type statistical analysis program to verify the inputted HBM datasets. This study will contribute to promoting the sustainable creation and versatile utilization of big-data for HBM results at the MFDS.

• Journal of Distribution Science
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• v.9 no.3
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• pp.5-14
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• 2011

One of the new roles of modern retail stores is to supply consumers with a memorable experience. In Korea, enhancing a store's environment so that customers remember a unique shopping experience is recognized as a sound strategy for strengthening the store's competitiveness. Motivated by this incentive, awareness of the experience-store concept is starting to increase in various categories of the retail industry. However, many experience stores, except in a few cases, have yet to derive a significant profit, explaining why Korean consumers are somewhat unfamiliar with, yet fascinated by, the experience stores that now exist in the country. Consumer satisfaction directly, and indirectly, affects a company's future profit and potential financial gain; customer satisfaction also affects loyalty. Therefore, knowing the significant factors that increase satisfaction and loyalty is essential for any company, in any field, to be able to effectively differentiate itself from the competition. Intrigued by increased competition opportunities, most Korean companies have adopted experience-store marketing strategies. When establishing the most effective processes for increasing sales and achieving a sustainable competitive advantage of a new concept, companies should consider certain factors that influence consumers' ability to accept new concepts and ideas. The Technology Acceptance Model (TAM) is a theory that models how people accept new concepts. TAM proposes the following two factors that influence a person's decisions about how, and when, he or she will use a new product: "perceived usefulness" and "perceived ease of use." Much of the existing research has suggested that a person's character also affects the process for accepting new ideas. Such personal character attributes as individual preferences, self-confidence, and a person's values, traits, and/or skills affect the process for willingly consenting to try something new. It will be meaningful to establish how the TAM theory's components, as well as personal character, affect individuals accepting the experience-store concept. To that end, as it pertains to an experience store, the first goal of the study is to examine the influence of innovative factors (perceived usefulness and perceived ease of use) on satisfaction and loyalty. The second objective is to define the moderate effect of consumers' personal characteristics on the model. The proposed model was tested on 149 respondents who were engaged in leisure sports activities and bought sports outdoor garments and equipment. According to the study's findings, the satisfaction and loyalty of an experience store can be explained by perceived usefulness and perceived ease of use, with the study's results demonstrating the stronger of the two factors being "perceived ease of use." The study failed to explain the effects of a person's character on the model. In conclusion, when the companies that operate the experience stores execute their marketing and promotion strategies, they should stress the stores' "ease of use" product components. Additionally, it can be extrapolated from the study data that since the experience-store idea is still relatively unfamiliar to Korean consumers, most customers are not yet able to evaluate, nor take a position regarding, their respective attitudes toward experience stores.

• Archives of design research
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• v.18 no.4 s.62
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• pp.165-174
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• 2005

The development of digital technologies transforms the design targets, characteristics of the targets and the role of designers. The paper highlights the role of prototyping in the interactive digital product design process and presents the survey and analysis of prototyping tools that can be used by designers in designing such products. From the review of tools in design related fields. the classification framework for the tools were presented. The framework has the criteria of the fidelity of prototypes, the stage when the prototyping is used, and design targets. Based on the analysis, the implications for using the tools are suggested. They includes that prototyping is important in the concept stage for designers and different tools and methods are to be applied according to design targets and objectives. Prototyping tools need to support exploring design concepts without being constrained by implementation technologies The collaboration with other professionals can also help effective prototyping. Existing tools familiar to designers can be effective platforms for the new design problems. The results can be guidlines with which designers choose more appropriate prototyping tools when they face new design problems. It also make practical contribution in improving design efficiency and design education for interactive product design projects.

• 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 Journal of Korean Association of Computer Education
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• v.17 no.6
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• pp.93-102
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• 2014

A mobile office environment using mobile devices, such as tablet PC, mobile phone is gradually increased in enterprises, banking and public institutions etc which is no limitation on places. It occurs advanced and persist security threats that are required effective security management policy and technical solution to be secure. For BYOD (Bring Your Own Device) environment, technical security management solutions of network control based, MDM (Mobile Device Management), MAM (Mobile Application Management), MCM (Mobile Contents Management) were released, evolved and mixed used. In perspective of integrated security management solution, mobile security product should be selected to consider user experience and environment and correct quality evaluation model of product is needed which is provided standards and guidance on the selection criteria when it was introduced. In this paper, the most widely used MDM solution is selected to take a look at its features and it was reviewed the product attributes with related international standard ISO/IEC25010 software quality attributes. And then it was derived evaluation elements and calculated the related metrics based on the quality analysis model. For the verification of quality evaluation model, security checks list and testing procedures were established; it applied metrics and analyzed the testing result through scenario based case study.

• The Korean Journal of Mycology
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• v.41 no.2
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• pp.91-96
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• 2013

Two strains Pleurotus eryngii 'Aeryni' and 'Na' carrying superior traits of a pileus and a earliness of harvest were selected to improve previously bred strains by single crosses. New hybrid, Aeryni 3 (Aeryni10 ${\times}$ Na5) showed superiority to other hybrids in yield, fruit body shape and days for harvest. The new strain, Aeryni 3 was harvested earlier than Keunneutari No. 2 by 2~3 days, and yielded 110.5 g/bottle (850 mL) which was 108% of that of Keunneutari No. 2. The ratio of diameter of pileus and stipe was 1.8 indicating that new stain will be likely low damage rate of fruit body during a distribution, and that was better than 2.1 of Keunneutari No. 2. A sensory test of taste of the new strain showed that 84.7% of evaluation panels selected "very good" while that of Keunneutari No. 2 was 55.5%. In purchasing intent test, 86.9% of panels will buy the new stain whereas 46.8% will buy Keunneutari No. 2 implicating that the new strain will likely be more marketability than previously bred strain.