• Archives of design research
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• v.16 no.4
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• pp.289-298
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• 2003

The 21st century could be called the age of Experience Economy associated with the importance to external and internal experience of product users. It needs the understanding of customer's needs in new point of view. In the area of design development, it requires the extensive application of experience from traditional method that was based on the style and usability to more advanced concept. To correspond to these changes, we need to explore new customer's value system for knowledge-information design and systematic approaches to experience system. The purpose of this research is to define the concept of 'experience' newly in the importance side of customer's life, form a clear definition of experience design and present the model of application system. Theoretical frameworks of this research are based on the Empiricism and John Dewey's theory. By applying these frameworks make dear the concept of experience concept and reanalysis the meaning and style in the perspective of design. In this process, we can extract the main factors that inducing the experience, create new application system and model again to the field of design. Application model can creates various experiences through supplying different experience style and factors for customer, make customer realize experience object. Experience designs offer optimal experience to users by making a plan and design experience to user's goal.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.344-355
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• 2009

This study is to set up a hypothesis and a research model based on how much the relational benefits can affect customer satisfaction and long-term relationship with the theoretical and practical results of established precedent researches, to analyze the structural equation model on casual dining restaurant diners, to evaluate the research model and subsequently to provide marketing implications. First of all, social and psychological factors prove to be influential among relational benefits felt by diners-out. Secondly, customer satisfaction has influence on long-term commitment for a restaurant. In other words, the higher customer satisfaction level for a restaurant is, the stronger willingness a customer has to recommend or revisit the restaurant, as several precedent studies support. As demonstrated in indirect advantages, these social and psychological benefits felt by diners-out have mighty effects on long-term relationship orientation, and satisfaction levels prove to be an important medium which can make these influences. As a result, restaurant employees' attitude toward customers is the most important factor rather than economic benefits such as reduced price, free gifts and coupons are, since customers put social and psychological benefits forward like intimate terms with restaurant workers, a sense of stability, and a relief from uneasiness. Therefore, constant service education should be done from the start to cope with customers' demands fast and flexibly and increase customer satisfaction.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.90-107
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• 2012

This research has been conducted to discover the consumer's behavior in the purchase and consumption of korean alcoholic beverages. The intent of these works are to contribute to the growth of the traditional alcoholic beverages markets by giving necessary data for the marketing strategies and the development of favorite beverage to meet the consumer's tastes. The surveys have been conducted against a group of people ranging from their 20's to 60's randomly picked from seoul. The duration of the surveys was from August 1st to September 30th, 2010. We also examined the relationship between the selection attributes of traditional liquor and purchase satisfaction by consumer's life-styles. SPSS 18.0 statistical package was used to process data. Frequency analysis, factor analysis, a reliability test, K-means cluster analysis, one-way ANOVA and multiple regression were executed. As a result, through factor analysis and cluster analysis, authors identified 6 factors in the selection attributes of traditional liquor(characteristics, taste & fragrance, popularity, design, harmony, interest), 4 consumer groups(expert, fan, beginner, indifference), 4 consuming lifestyles(social oriented consuming style, maniac consuming style, pursuit of knowledge consuming style, outsider consuming style). Among the selection attributes of traditional liquor, taste & fragrance and popularity had effects on purchase satisfaction.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.6
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• pp.1-14
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• 2018

As interest and consumption of luxury goods have become more popular, luxury goods market is growing rapidly. Consumers can acquire psychological satisfaction with material abundance by purchasing and using luxury goods. Also, from the view of corporations, luxury goods have price inelastic characteristics, so they can enjoy price premium and it is good to produce good performance. That is the reason why they should pay much attention to securing luxuriousness. This study examined the establishment of brands luxuriousness in Korean SMEs. First, it examined the world market of luxury goods industry and the present condition of Korean market. Then it identified the constituents of luxuriousness by examining the prior studies and related literatures, and designed a research model based on the theoretical grounds to suggest the methods of brand luxuriousness building of Korean SMEs. Luxuriousness can be defined as the attribute of product that distinguishes luxury goods from other products by consumers' perceptions, and the factor that provides situational benefits that motivate consumers' purchasing behavior. In this study, I identified the sub-dimensions of luxuriousness according to whether there are product related attributes and consumers' benefit in consideration of the problems of existing studies. Product related luxuriousness are classified into superiority(functional benefit) and scarcity(experiential benefit), while non-product related luxuriousness are classified into differentiation(symbolic benefit) and traditionality(exclusive benefit). The following are the ways to build brand luxuriousness. First, company can use product factors. High quality, excellent design, high recognized brand with strong, favorable and unique images can enhance the luxuriousness of brand. Second, company can use price factors. Consumers tend to perceive luxury goods as high-priced items, so lowering the price of product can undermine the luxuriousness of product. Third, company can use distribution factors. It is effective for making consumers to perceive the differentiation and scarcity of luxuriousness through limited distribution channel. In addition, store atmosphere suitable for luxury brands should be created. Fourth, company can use promotion factors. The more consumers are exposed to advertisements, the more positive attitudes toward luxury brands are made, and consumers recognize luxuriousness higher. Price promotion negatively affects consumers' perception of luxuriousness. Fifth, company can use corporate factors. Consumer evaluations of products are influenced not only by the product attributes but also by the corporate association and corporate image surrounding the product. Considering the existing researches, it is possible to enhance the brand luxuriousness through high corporate competence and good corporate reputation. In order to increase the competence of the enterprise, it is useful to approach multidimensionally in relation with the knowledge creation capability. In corporate reputation, the external stakeholders' reputation is important, but the internal members' reputation is also important. Korean SMEs will be able to build brand luxuriousness by establishing marketing strategies as above and/or mix(integrate) them according to the situation.

• Journal of the Korean Society of Food Culture
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• v.32 no.5
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• pp.383-393
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• 2017

This study was conducted to analyze the dietary lifestyle of local Chinese consumers and to classify dietary characteristics according to their dietary lifestyle factors and dietary behaviors. This investigation was conducted for 1 month from 1 January 2017 targeting 300 adult males and females living in China using the online survey company surveymonkey. Four factors relating to dietary lifestyle were identified, gourmet factor, healthy factor, convenience factor and economic factor, and these were grouped into 4 clusters according to their dietary lifestyle factor scores. Group 1, the gourmet economy group, showed a high percentage of living alone and a high frequency of eating out, but a relatively low percentage of three regular meals per day. Their dietary lifestyle was sensitive to gourmet factors and economic factors, but less sensitive to health and convenience factors. Group 2, the wide interest group, contained a high percentage of individuals in their 30s, as well as more highly educated individuals and a higher income than other groups. Because their dietary lifestyle scores tended to be higher than those of other groups, they sought a variety of new foods and gourmet meals for enjoyment of dining and life, as well as well-being food materials and foods related to health. Group 3, the health economic group, constituted a family-type consumer group with lower income level than the other groups. Members of this group were seeking health food and natural food in their dietary lifestyle and tended to pursue a high economic profit ratio when purchasing food. Finally, group 4 showed a relatively higher percentage of women over 30 and individuals with a college level or higher education than the other groups. This group was more interested in health and taste than price and convenience, and showed the highest LOHAS orientation among middle aged Chinese women. Moreover, members of this group directly utilized their knowledge regarding nutrition in real life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.7
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• pp.1056-1063
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• 2010

The purpose of this study is to investigate current nutrition labeling status, levels of recognition and patterns of consumption of domestically processed meat products. The survey results show that 47.4% of products (81 out of 171) were labeled with nutrition information. Where general product labeling and nutrition labeling were provided, it was read by 84.9% and 66.8% of the survey subjects, respectively. The most common reasons for not reading product labeling were 'hard to understand it' (46.2%) and 'not concerned' (30.8%). This was attributed to respondents finding it 'useless' (39.3%) and 'hard to understand the nutrition contents' (32.8%). As for the positive effect of enforcing a nutrition labeling system, 62% of respondents affirmed 'ease of selecting products which are good for health'. The reading of general product labeling showed a significant positive correlation (p<0.01) with the reading of nutrition labeling. The amount the nutrition labeling was read showed a negative correlation (p<0.05) with comprehension of the information on the nutrition labeling contained. Therefore, providing more information on the nutrition labeling for the consumers of processed meat products and also educating them more comprehensively about the nutrition, which would ultimately help them improve their dietary life, is needed.

• Knowledge Management Research
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• v.21 no.3
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• pp.27-44
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• 2020

In order to solve the user's information overload problem, recommender systems infer users' preferences and suggest items that match them. The collaborative filtering (CF), the most successful recommendation algorithm, has been improving performance until recently and applied to various business domains. Visual information, such as book covers, could influence consumers' purchase decision making. However, CF-based recommender systems have rarely considered for visual information. In this study, we propose VizNCS, a CF-based deep learning model that uses visual information as additional information. VizNCS consists of two phases. In the first phase, we build convolutional neural networks (CNN) to extract visual features from image data. In the second phase, we supply the visual features to the NCF model that is known to easy to extend to other information among the deep learning-based recommendation systems. As the results of the performance comparison experiments, VizNCS showed higher performance than the vanilla NCF. We also conducted an additional experiment to see if the visual information affects differently depending on the product category. The result enables us to identify which categories were affected and which were not. We expect VizNCS to improve the recommender system performance and expand the recommender system's data source to visual information.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 2005.11a
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• pp.475-480
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• 2005

인터넷상에 존재하는 수 많은 웹 페이지들에는 정형화되지 않은 각종 정보들이 이종의 형태로 산재되어 있다. 현재의 검색 기술을 통하여 필요한 정보를 찾아내는 것은 시간과 비용이 많이 소요되는 비효율적인 방법으로 이뤄지고 있다. 이러한 상황에서 사용자가 원하는 정보를 검색 및 추출해내어 정형화시키는 것은 매우 중요하다. 전자상거래의 폭발적 성장에도 불구하고 전자상거래 표준 활용 및 적용이 미비하여 e- Procurement, e-Marketplace, on-Line Shopping Mall 등에서 소비자가 원하는 상품 정보를 손쉽게 획득하지 못하고 있다. 이는 공급자에게는 보다 많은 매출의 기회를 구매자에게는 보다 좋은 자재 및 상품을 저렴한 가격에 소싱 할 수 있는 기회를 제공하지 못하는 문제점이 발생한다. 본 연구에서 제안하고자 하는 지능형 상품 에이전트는 소비자가 구매하고자 하는 특정 상품에 대한 공급자 검색 문제를 해결하기 위하여, 시스템 내부 정보의 확장 및 지식화 뿐만 아니라 웹 상의 다양한 상품 정보를 자동적으로 수집 및 가공하여 저장하는 역할을 수행한다. 이러한 연구를 위해서 사용한 기술은 우선 database 의 schema 를 읽어 들일 수 있는 DB schema reader, 인터넷 웹 페이지(웹문서)를 방문해서 다양한 정보들의 URL을 수집하는 일을 하는 Meta Search Engine 과 Focused Crawler, 그리고 다른 형태의 데이터 구조를 특정 목적에 따라 표준화된 형태로 바꾸는 Wrapper가 있다. 이러한 기술들을 연동하여 필요한 정보들을 추출 공급자 검색 문제를 해결하고자 하는 것이 연구의 목적이다. 정보추출은 사용자의 관심사에 적합한 문서들로부터 어떤 구체적인 사실이나 관계를 정확히 추출하는 작업을 가리킨다.앞으로 e-메일, 매신저, 전자결재, 지식관리시스템, 인터넷 방송 시스템의 기반 구조 역할을 할 수 있다. 현재 오픈웨어에 적용하기 위한 P2P 기반의 지능형 BPM(Business Process Management)에 관한 연구와 X인터넷 기술을 이용한 RIA (Rich Internet Application) 기반 웹인터페이스 연구를 진행하고 있다.태도와 유아의 창의성간에는 상관이 없는 것으로 나타났고, 일반 유아의 아버지 양육태도와 유아의 창의성간의 상관에서는 아버지 양육태도의 성취-비성취 요인에서와 창의성제목의 추상성요인에서 상관이 있는 것으로 나타났다. 따라서 창의성이 높은 아동의 아버지의 양육태도는 일반 유아의 아버지와 보다 더 애정적이며 자율성이 높지만 창의성이 높은 아동의 집단내에서 창의성에 특별한 영향을 더 미치는 아버지의 양육방식은 발견되지 않았다. 반면 일반 유아의 경우 아버지의 성취지향성이 낮을 때 자녀의 창의성을 향상시킬 수 있는 것으로 나타났다. 이상에서 자녀의 창의성을 향상시키는 중요한 양육차원은 애정성이나 비성취지향성으로 나타나고 있어 정서적인 측면의 지원인 것으로 밝혀졌다.징에서 나타나는 AD-SR맥락의 반성적 탐구가 자주 나타났다. 반성적 탐구 척도 두 그룹을 비교 했을 때 CON 상호작용의 특징이 낮게 나타나는 N그룹이 양적으로 그리고 내용적으로 더 의미 있는 반성적 탐구를 했다용을 지원하는 홈페이지를 만들어 자료 제공 사이트에 대한 메타 자료를 데이터베이스화했으며 이를 통해 학생들이 원하는 실시간 자료를 검색하여 찾을 수 있고 홈페이지를 방분했을 때 이해하기 어려운 그래프나 각 홈페이지가 제공하는 자료들에 대한 처리 방법을 도움말로 제공받을 수 있게 했다. 실시간 자료들을 이용한 학습은 학생들의 학습 의욕과 탐구 능력을 향상시켰으

• Journal of the Korean Vacuum Society
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• v.19 no.6
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• pp.442-452
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• 2010

Our team carried out a new program for public engagement on nanotechnology in Korea. We chose 22 monitors, who majored in science or technology and graduated from universities long time ago. Most of them were married and housewives. This 'focus group' had not only general knowledge about science or technology but also much interest in social activities. The 167 nanoproducts to be monitored were for daily life, e.g. home appliances (washing machine, refrigerator, water purifier, etc), clothing, cosmetics, food, toy, and others. And the period of it was one month. The monitors had a sheet with 10 questions, and filled them out in essay form. All of them submitted 2~3 sheets every weekend to our team. Before monitoring, our team had a meeting for introduction and explanation about the potential risk of nanotechnology as well as benefits from it. Another meeting was held after finishing monitoring to share their experience one another. The main results of the monitoring were as follows: the number of nanoproducts describing both the definition of 'nano' and the size of nanomaterials was just 2 (1.2%) the number of them explaining the technical methods enough was 15 (9/0%) the number of them accounting for the reason of functional improvement enough was 14(8.4%); the number of them doubtful as if there would be exaggeration or false knowledge was 27 (16.2%); the number of them commenting potential hazards to human health or environment was almost zero; the number of them describing about safety certification acceptable was 9 (5.4%). The monitors made a proposal containing recommendation to Government and industry. The contents were as follows: industry should make the manual in detail and correctly, Describe Certificate detailed and correctly, Do research on risk and toxicity continually, Educate employee about nanoproducts at consumer's center; Government should make indication of nanoproducts compulsory, Appoint Certificate Authority and make Certificate Mark guaranteeing the safety on nanoproducts, Make detailed explanation about nanoproducts compulsory.

• The Journal of the Convergence on Culture Technology
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• v.8 no.2
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• pp.343-348
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• 2022

This study aims to analyze the user experience of unmanned checkout counters perceived by consumers using SNS big data. For this study, blogs, news, intellectuals, cafes, intellectuals (tips), and web documents were analyzed on Naver and Daum, and 'unmanned checkpoints' were used as keywords for data search. The data analysis period was selected as two years from January 1, 2020 to December 31, 2021. For data collection and analysis, frequency and matrix data were extracted through Textom, and network analysis and visualization analysis were conducted using the NetDraw function of the UCINET 6 program. As a result, the perception of the checkout counter was clustered into accessibility, usability, continuous use intention, and others according to the definition of consumers' experience factors. From a supplier's point of view, if unmanned checkpoints spread indiscriminately to solve the problem of raising the minimum wage and shortening working hours, a bigger employment problem will arise from a social point of view. In addition, institutionalization is needed to supply easy and convenient unmanned checkout counters for the elderly and younger generations, children, and foreigners who are not familiar with unmanned calculation.