• Journal of Korea Port Economic Association
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• v.36 no.4
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• pp.107-120
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• 2020

This study analyzed the competitiveness of major export industries following the FTA between Korea and five Central American countries. Findings revealed that Korea mainly exports industrial products such as ships, automobiles and parts, steel, and electronic devices, and it imports raw materials and agricultural products such as coffee and copper, indicating a complementary trade structure. Similarly, the trade specialization index analysis revealed that Korea specialized in exporting industrial products such as ships, automobiles, steel, and machinery, and in importing primary products such as copper and coffee. Products such as ships, steel, and machinery, which are major export items to Central America, are expected to further strengthen their competitiveness due to tariff cuts. In addition, it is expected that the demand for medicines and medical supplies could increase in future due to the COVID-19 pandemic. This study attempted to present implications for establishing export strategies by analyzing the competitiveness of Korea's major export industries in the Central American market, in accordance with the Korean-Central American FTA. These findings could be used as basic data for future entry into South America as a bridgehead in the Central American market.

• Management & Information Systems Review
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• v.33 no.1
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• pp.279-298
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• 2014

This research is based on service marketing to explain the effect of barista job attributes as the antecedents of lovemarks for increasing brand loyalty. The analysis was held with customers who experienced local and national coffee shop in Pusan area by using SPSS18K and Smart PLS 2.0. The study verified the structural equation model hypothesizing the relationship among related factors including barista job attributes, lovemarks and brand loyalty. According to the result of this study, barista job attributes factors including expertise, communication, and service orientation have positive effect on the lovemark. Furthermore, structural relationships among lovemark variables were identified through hypothesis testing. However, the effects of expertise and service orientation on intimacy were not significant especially in local brand. Additional multi-group testing was conducted to explain managerial implication of this research. The research has several marketing implication on service marketing and lovemark theory. For firms, customers'perception of barista's job attributes can generate positive lovemark effect and develop brand loyalty in the service marketing perspectives.

• Journal of agricultural medicine and community health
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• v.34 no.2
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• pp.168-174
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• 2009

Objective: This study was conducted to investigate the hygienic state and awareness of drink vending machines in a city. Methods: Twelve of the most frequently used vending machines in various areas were selected in October 2008. As soon as fresh samples of milk coffee and adlay tea were collected in sterile containers from each machine, the temperature was measured. The samples were carried on ice to the laboratory to test total plate counts and Escherichia coli contamination. College students were inquired about drink vending machine hygiene by implementing self-developed questionnaires. Results: The temperature of 6 milk coffee samples (50.0%) and 8 adlay tea samples (66.7%) turned out to be inadequate. The total plate counts of milk coffee samples were all adequate, although 9 adlay tea samples (75.0%) were inadequate. All the beverage samples were negative for E. coli. In questionnaires obtained from 74 users of coffee vending machines, only 2 (2.7%) expected the hygienic state of vending machines to be good. There were 27 people (33.3%) that knew the existence of hygiene-related laws for vending machines. Conclusions: This study reveals that the hygienic state of drink vending machines insufficiently reaches the standard for the hot beverage and that most people are not aware of importance of vending machine hygiene. It is necessary to make improvement in the hygiene of vending machines and public awareness in this city.

• Vending industry
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• v.6 no.1 s.16
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• pp.44-57
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• 2006

이보다 더 나쁠 수가 있을 까. 2005년 자판기 산업 전체 매출을 지난 92년 이후 처음으로 1000억대 이하로 떨어지는 부끄러운 성적표를 남겼다. 산업매출이 917억 8천만 원대로 2004년 대비 -12.7% 급락을 한 탓에 산업계는 5년 연속 마이너스 성장을 기록해야 했다. 커피, 복합형자판기의 시장 부진, 뚜렷한 히트상품의 부재 속에 불황에 불황을 거듭해야 했던 게 지난 2005년의 상황이다. 그 결과 적지 않은 중소기업이 좌초되는 아픔을 겪어 산업 기반도 약화되었으며, 경기 불황의 여파는 R&D투자마저 극히 위축시키는 결과를 나았다. 지난해의 부진한 성적표는 자판기 산업의 새로운 분발을 촉구하고 있다. 자판기 시장의 비전을 모색하기 위해서는 지난해의 부진한 성적을 분발의 계기로 삼아야 한다. 한편으로는 혹독한 시장불황을 겪으면서 산업계의 거품이 제거되는 구조조정이 이루어졌다는 점을 주목해야 한다. 이는 시련의 시기를 헤쳐 오며 생존해 온 업체들의 내공과 경쟁력을 강화하게 한 불황의 아이러니한 산물이다. 시련만큼 굳건해 지고 강해진 자판기 산업계의 분발을 기대하며, 지난 2005년 자판기 산업계의 성적표를 살펴보기로 한다.

• The Korean Journal of Mycology
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• v.18 no.1
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• pp.20-25
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• 1990

For the purpose of obtaining microorganisms producing high fructosyl transferase, the screening test was carried out. Among more than three hundred isolates, an isolate (C23-isolate) was selected for high fructosyl transferase producer from the dirts at the coffee vendig machine. The morphological and cultural characteristics of the isolate C23 on various culture media were studied and identified as Aureobasidium pullulans var. melanigenum.

• 베이커리
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• no.2 s.319
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• pp.35-49
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• 1995

증기를 이용한 촉촉하고 부드러운 빵 ㆍ케이크-찜이란 빵 ㆍ과자가 오븐에서 열을 이용해 구워지는 것에 비해, 배합을 조정하여 찜기에서 수증기와 압력을 이용해 쪄내는 것을 말한다. 4~5년 전 제과점에서 찜기가 보급되기 시작했을 때 찜은 가정에서 만들어 먹는 가정식 형태라는 점에서 고객들로부터 큰 호응을 얻었다. 양산업체에서 시작된 찐빵이나 백설기 등이 제과품목으로 인기를 얻은 것이다. 그리고 몇 년 동안 찜류에도 많은 변화가 생겨났다. 고객요구에 맞게 다양한 상품들이 개발되었고, 일본화과자(찜만주)나, 카스테라 혹은 부드러운 찜케이크가 다양한 재료를 사용해 만들어지고 있다. 찜류는 배합과 공정이 쉬운 반면 보관은 그리 길지 않다. 특히 찜을 위해서는 찜기가 필수적인 장비다. 현재 국내 몇몇 기계업체에서 조작이 손쉬운 찜기를 공급하고 있다. 이 찜기를 이용한 12가지 빵과 케이크를 소개한다.

• Journal of dental hygiene science
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• v.12 no.4
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• pp.342-347
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• 2012

This study is a temporary crowns and the period you want to avoid the exposure of the coffee girl polymerization types is difficult given the temporary tolerance by producing resin. 1. Change of brightness ($L^*$) edge in time increases, distilled water, Americano, Cafelatte, Vanillalatte was reduced to a significant level of brightness (p<.001). The most significant decrease in brightness of the Americano, which tend to grow out of a Cafelatte, Vanillalatte, which was followed by distilled water. 2. Change of redness ($a^*$) edge in time tend to increase saturation increases, the redness value of Americano, Cafelatte, redness value was a statistically significant difference in distilled water and Vanillalatte (p<.05) was not significant. 3. Change of yellowness ($b^*$) edge in time tend to increase saturation increases, the yellowness value of Cafelatte, Vanillalatte, Americano, except for distilled water at the saturation of yellowness value were no statistically significant (p<.05). 4. Change of color difference (${\Delta}E^*$) in order of (Americano>Cafelatte>Vanillalatte) as time of immersion increases change of color difference appear and no statistically significant (p<.05). Americano, the edge, since there can be more than chrominance is 3.3 uses station than a Vanillalatte, Cafelatte and discoloration when edge in 28, since even in the one to two difficult to distinguish with the naked eye as a discoloration. It was no difference statistically in color difference (${\Delta}E^*$) value in distilled water (p>.05).

• Science of Emotion and Sensibility
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• v.9 no.1
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• pp.63-75
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• 2006

This is a basic research aimed at enhancing a brand image by unifying color images of a brand at both online and offline stores. h survey was conducted on color images of online and offline stores to measure the level of consistency between consumers' perception of the color image and the brand's color strategy. A brand preference survey was also performed to shed light on the relationship between the brand preference and the consistency of color images at online and offline stores. This study is committed to building an effective color strategy, based on the brand strategy, through web color planning that is consistent with the offline color image. This paper started with a specific purpose of devising solutions in regard to the prior study, entitled 'Study on Color Strategies in Brand Coffee', which recognizes the need for consistent color images, or integrated color strategies, in online and offline stores. I specifically took the approach of looking at color planning in the stage of designing a website. Two standards were used to analyze emotional and functional aspects of color images: color grading by I.R.I and five communicators of color information by Rouge. Direct visits were made to the offline stores for surveys to address the shortcomings of the prior study, in which offline stimuli were limited to printed materials. The direct visits enabled a study of an overall color image of the offline stores, while providing a set of substantial and specific guidelines for designing colors for a website. I hope this study goes a long way toward enhancing the level of consistency between online and offline color images based on the brand's unique color strategy, and thereby improving the overall level of brand image.

• The Korean Journal of Applied Statistics
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• v.33 no.1
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• pp.25-46
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• 2020

This paper presents ordinal probit semiparametric regression models using Bayesian Spectral Analysis Regression (BSAR) method. Ordinal probit regression is a way of modeling ordinal responses - usually more than two categories - by connecting the probability of falling into each category explained by a combination of available covariates using a probit (an inverse function of normal cumulative distribution function) link. The Bayesian probit model facilitates posterior sampling by bringing a latent variable following normal distribution, therefore, the responses are categorized by the cut-off points according to values of latent variables. In this paper, we extend the latent variable approach to a semiparametric model for the Bayesian ordinal probit regression with nonparametric functions using a spectral representation of Gaussian processes based BSAR method. The latent variable is decomposed into a parametric component and a nonparametric component with or without a shape constraint for modeling ordinal responses and predicting outcomes more flexibly. We illustrate the proposed methods with simulation studies in comparison with existing methods and real data analysis applied to a Korean National Health and Nutrition Examination Survey (KNHANES) 2016 for investigating nonparametric relationship between smoking behavior and coffee intake.

• Journal of the korean academy of Pediatric Dentistry
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• v.46 no.4
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• pp.353-361
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• 2019

The aim of this study was to evaluate the color stability of bulk-fill and conventional resin composites with respect to different storage media and thickness of composites. Filtek™ Z250 and Filtek™ Z350XT were evaluated as conventional resin composites. Filtek™ Bulk-fill Posterior Restorative and Tetric^® N-Ceram Bulk Fill were evaluated as bulk-fill resin composites. CIE L^*a^*b^* values of baseline were measured after 24 hours of storage in distilled water, and each resin composite group was divided into three subgroups and stored in distilled water, red wine, and coffee media respectively. Again after 1, 7 and 28 days of immersion, color changes (ΔE^*) were calculated using the CIE L^*a^*b^* values. The greatest ΔE^* was observed in red wine for all resin composites, and the mean color changes were ranked in the increasing order of distilled water, coffee, red wine. Filtek™ Z350XT exhibited the greatest color change in all media, followed by Filtek™ Bulk-fill Posterior Restorative. Filtek™ Z250 and Tetric^® N-Ceram Bulk Fill followed with similar mean color change values. According to the 2 different thicknesses of 2 mm and 4 mm of bulk-fill resin composites, there was no thickness-related difference on color changes.