• Asia Marketing Journal
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• v.6 no.1
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• pp.17-42
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• 2004

본 연구에서는 인터넷 쇼핑몰의 생존과 발전을 위한 단계로 방문빈도, 방문 지속성의 전략이라고 할 수 있는 쇼핑몰 밀착도를 결정하는 요인들과 플로우에 영향을 주는 요인, 전형성에 영향을 주는 요인, 인터넷 쇼핑몰 유형에 따른 인터넷 쇼핑몰 속성 태도와 인터넷 쇼핑몰 전형성의 관계, 소비자 행동 측면의 플로우 경험과 전형성의 영향정도 등을 조사한다. 이를 기반으로 인터넷 유형을 분류하여 인터넷 쇼핑몰의 특성 및 콘테츠 특성에 대한 전형성 정도를 세분화할 수 있다. 또한 밀착도와 충성도의 관계를 파악함으로 인해 쇼핑몰의 방문빈도 및 방문지속성의 유지가 기업의 장기적인 발전에 어느 정도 기여를 할 수 있는지에 대해서 파악할 수 있다. 본 연구결과 인터넷 쇼핑몰 특성은 전형성에 정(+)의 영향을 미치며, 콘텐츠 특성은 플로우에 정(+)의 영향을 미쳤다. 이를 통해 현재 오프라인을 기반으로 한 쇼핑몰인 경우 이 전에 오프라인에서 유지해 오던 상품제시, 보장, 명성 등이 온라인까지 확장되었다는 의미이며, 이러한 현상은 현재 오프라인 소매점에서 온라인 소매점으로 확장할 경우 이들 특성들이 전이(transfer)된다는 사실을 쇼핑몰 관리자들은 인지해야 한다. 또한 콘텐츠 특성은 오프라인 쇼핑몰보다는 순수 온라인 쇼핑몰이 플로우에 영향을 더 많이 미치는 것으로 나타났다. 그러므로 순수 온라인만을 주목적으로 창업하려는 쇼핑몰 관리자들은 콘텐츠 특성인 인터페이스 기능 강화, 톡특한 디자인 및 Lay-Out 등에 투자를 해야 한다. 위의 결과를 통해 플로우 및 전형성이 밀착도인 방문빈도 및 방문지속성에 영향을 미치며 이러한 밀착도는 소비자 충성도에 제고에 영향을 미칠 것이다.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.104-120
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• 2011

This study is to make an empirical analysis of star marketing used as die means of sales promotion for Christmas cakes regardless of high advertising cos1s, by understanding the influence of attributes of celebrity advertising models for advertisements of bakery companies over die Christmas season on advertising attitude, corporation reputation and reliability which are recognized by consumers. The verification results were judged as important core elements for successful management in bakery industry. Since bakery brands are losing their differentiations in both functional and physical aspects, the study aimed to offer strategic suggestions to bakery industry. The result of study modelling were GFI=0.911, AGFI=0.887, NFI=0.935, CFI=0.979, RMR=.126 at the level of $x^2$=313.294(df-=218, p<0.001). First, model credibility and model attractiveness of advertising models bad a positive(+) influence on advertising attitude. Second, advertising attitude bad a positive(+) influence on corporation reputation and reliability. Third, corporate reputation also bad a positive(+) influence on corporate reliability.

• The Journal of the Korea Contents Association
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• v.10 no.8
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• pp.186-197
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• 2010

Recent changes show that the goals of reproduction devices have changed from accurately reproducing scenes to improving user preference. It implies that the directions in developing cameras, the most common reproduction devices, are moving from performance-centered to quality-centered, from developers to users. Accepting such changes demand new standards in evaluating reproduction devices. This paper suggests a new method to evaluate the quality of images, based on cognitive properties of users. The quality of an image is a result oriented from the interaction of various attributes, therefore some functional tests are not enough to evaluate total quality of an image. In this respect, an evaluation model which integrates various physical attributes of an image is needed, that enables a third observer to subjectively evaluate the total quality of an image. In this paper, the experiment was carried out to 127 subjects, with the 84 test stimuli and 11 evaluation factors, followed by an factor analysis. The evaluation factors to assess the quality of images in this paper includes the results by cognitions of users and the properties of reproduction, the factors not only evaluate the quality but suggest how to improve them.

• Annual Conference on Human and Language Technology
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• 2010.10a
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• pp.114-117
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• 2010

특정 대상 또는 외부 자극에 대해 반사적이고 직관적으로 발생하는 느낌으로 정의되는 감성은 자신의 경험을 바탕으로 개개인이 서로 다른 반응을 보이는 특징을 가진다. 이러한 감성은 맞춤형, 적응형 및 개인화된 서비스를 요구하는 현대사회에서 반드시 필요하고 연구되어야 하는 대상이다. 하지만, 감성은 외부 자극에 따라 빠르게 변하고 객관성을 유지하기 어려울 뿐 아니라 복합적으로 나타나기 때문에 측정하거나 표현하기가 매우 어렵다. 시각정보는 감성을 이해하고 전달하는 데 큰 비중을 차지하며, 대상에 대한 종합적인 정보를 전달하여 빠르게 인지하고 이해하는데 많은 도움을 준다. 그 중 색채정보는 대상의 객관적인 특정, 심리적 속성 및 사회적 배경을 반영할 수 있어 복합적인 감성을 효과적으로 표현하고 전달한다. 많은 연구를 통해 감성과 색채정보 간의 관계를 생성하고 정의하였지만, 단일 시각정보로 감성을 표현하는 것은 한계가 있다. 본 논문에서는 종합적인 시각정보를 고려한 감성연구를 제안하기 위해 대용량의 감성어휘와 이미지를 수집하였다. 감성어휘는 The Center for the Study of Emotion and Attention(CSEA)에서 생성한 균형 감성어휘 중 273개를 사용하였고 감성이미지는 객관성과 공통성을 유지하기 위해 사용자의 참여가 활발하고 이미지에 부착된 태그가 비교적 정확한 Flickr를 사용하여 수집하였다. 감성어휘 당 약 500개의 이미지를 수집하고자 시도하였고, 총 130,944개의 감성이미지 후보를 수집하였다. 한 번 수집된 이미지는 중복을 피하였고, JPEG형식으로 저장되어 있다. 또한, 각 이미지에는 사용자 태그가 평균적으로 약 25개가 포함되어 있고, 총 2,l47,645개의 태그를 수집하였다.

• Journal of the Mineralogical Society of Korea
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• v.5 no.2
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• pp.61-71
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• 1992

Through the low-temperature(60-150${\circ}C$) hydrothermal treatment of perlite with the alkaline solution at various NaOH concentrations, the mode of volcanic glass alteration and resultant zeolite formation were investigated in a closed system. At a temperature of 80${\circ}C$ and alkalinities of pH range 8 to 12, corresponding to the natural environments of diagenetic zeolite formation, only weak dissolution of perlitic glass occurs without zeolite formation despite the residence time of 100 days. Activities of Si and Al increase progressively, as a consequence of increasing pH, whereas activity ratios of Si/Al decrease. Zeolites were synthesized from perlite in the alkaline solution at above 0.1M NaOH concentrations. Below the temperature of 100${\circ}C$ Na-P was mainly formed, whereas analcime was the dominant zeolite at the temperature range of 100-150${\circ}C$. During Na-P synthesis chabazite and Na-X were also formed as by-products in case of lower proportion of solution/sample(<10ml/g) and higher NaOH concentraion (>3M), respectively. The alteration modes of perlite in the zeolite synthesis reflect that the formation of synthetic zeolites occurs as an incongruent dissolution likely with the diagenetic formation of natural zeolites from volcanic glass. Considering much difference in reaction kinetics between natural and synthetic systems, however, the evaluated synthetic conditions in these experiments were not directly applicable to the natural diagenetic system.

• Journal of the Korean Applied Science and Technology
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• v.37 no.4
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• pp.1052-1065
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• 2020

This study analyzed the effects of professional baseball PPL advertising speed on brand awareness, brand attitude, and behavioral intention for professional baseball consumers. The purpose of this study is to present a method that can be used as a variety of marketing utilization strategies of professional baseball teams and parent companies. This study was conducted on 411 professional baseball consumers. For data processing, frequency analysis, reliability analysis, reliability analysis, and multiple regression analysis were performed using SPSS 25.0 Window Version. Then, the average variance extraction index (AVE) and construct validity (CR) were calculated to verify convergent validity and discriminant validity. In addition, confirmatory factor analysis (CFA) was performed using AMOS 25.0. As a result, first, it was found that entertainment, informativeness, and discomfort, which are sub-factors of PPL advertisement speed, have a significant effect on brand recognition. Second, entertainment, information, and discomfort, which are sub-factors of PPL advertising speed, have a significant effect on brand attitude. Third, entertainment, informativeness, and discomfort, which are sub-factors of PPL advertisement speed, have a significant effect on behavioral intention. Fourth, it was found that brand awareness and brand attitude have a significant effect on behavioral intention.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.140-152
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• 2011

The purposes of this study are to analyze the gap between foodservice personnel and customers, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the recognition for foodservice quality improvement. The results of this study can be summarized as follows: the average perception score of personnel(3.78 out of 5) was higher than that of customers(3.79). In particular, the customers' perception of 16 attributes, which included 'overall lighting in the restaurant', 'creativity of the food', 'freshness of the ingredients' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'meal quality' was the highest and 'table setting' was the lowest among the 4 factors, but there was significant difference on 'interior space(p<.001)', 'meal quality (p<.01)', 'convenience(p<.01)' between the two groups. As a results of the quadrant analysis, 'Q3. dishes and bowls', 'Q6. cleanliness of the tables', 'Q12. display of the food', 'Q17. comfort of the interior space', 'Q18, room temperature', 'Q23. overall lighting in the restaurant', 'Q30. arrangement of the furniture and accessaries' were categorized into Quadrant A, all of which showed dissatisfaction of the customers due to the personnel's lower perception. Therefore, service providers have to perceive the gap between the two viewpoints and grant priority to these attributes to improve foodservice quality.

• Archives of design research
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• v.15 no.2
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• pp.253-266
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• 2002

Web Based Instruction has its theoretical background in constructivism paradigm of education. According to social changes called information era and thanks to the sophisticated internet mechanism the constructivism in education has been dominant paradigm. In this paradigm information and knowledge are not merely given by a instructor facing the loaners. This system of instruction has n almost every field of discipline introduced. This article aims to examine how far WBI and constructivism are applicable for design education. Richard Branchia predicted that the learner oriented instruction method would become the dominant education system. He stressed an interactivity of the teacher and students. Upon this can the applicability of WBI for design education be affirmed. Furthermore, there is a dozen of successful cases like www.cyberartcenter.com) (www.digitalyeil.co.kr)', http://www.schooleweb.co.kr/, htp://www.startstudy.co.kr/among many others. This article suggests several ways to solve the problems web based design education faces, including the lesson should inevitably combine the outline and of online study.

• Journal of Korea Game Society
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• v.17 no.1
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• pp.79-88
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• 2017

This study aims to examine attributes of fandom related to storytelling of media conversion in terms of division of obsession and hysteria from the psychoanalysis. Fandom of crossmedia storytelling represented by adaptation of the original is the subject who experienced a great satisfaction from the original and also the obsessive subject who does not accept easily story transformation by adaptation. Besides, fandom of transmedia storytelling is the hysterical subject who recognizes lack of the storyworld and enjoys such a lack. The original fandom of crossmedia enjoys phallic order in the authority of an original author and the original storyworld, and fandom of transmedia experiences continual and infinite 'other enjoyment' through active and direct experience beyond the linguistic order. This study is a theoretical argument to identify characteristics of fandom shown from both extremes of media conversion through comparison of obsession and hysteria. It is expected to prepare a foundation for understanding fandom of media conversion through complementing qualitative analysis on the real fandom in the follow-up research.

• Korea Multimedia Society
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• v.9 no.3_4
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• pp.27-35
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• 2005

The technologies related to the development of cultural contents we known as cultural technology (CT). CT should evolve with the changes in the cultural contents market. Currently there are five major trends in cultural market change. First, consumers are seeking more and more sensible quality from products. Second, consumers are becoming less sensitive to the cognitive quality of products. Third, consumers demand more than what contemporary technology can offer. Fourth, as the cultural products market grows, the goal of content developments has shifted from producing a 'big hit product' to producing a product which will maintain market share. Fifth, cultural products are diversifying. All these trends make the cultural products developer's job more challenging. Sensation & emotional engineering (SE engineering) can be a useful tool for cultural products developers. SE engineering is a study of the somatic sensation and the aesthetic sensation for both fundamentals and applications aspects. By quantifying the physiological and psychological responses of consumers, it studies the physical nature of stimulants, providing basic knowledge for future applications and industrialization. One widely spread myth is that a sparkling idea from a talented individual will make a difference in the cultural products industry. The careful examinations of many successful cultural products prove this is not correct. Many successful cultural products are the result of a substantial amount of investment and employment of well polished marketing technology. A scientific approach is highly required for this matter and the SE engineering is an answer