• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.33-45
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• 2019

The operation of the theater's seasonal program is an important service for the stability of theater management and audience development. However, the domestic theater season system has been around for 20 years, but still has not been established in practice compared to overseas theaters, and academic research is also lacking. Therefore, in this study, the government wanted to draw out elements of 'season system' program services and additional services provided by domestic and foreign theaters, and to calculate the importance of each attribute to suggest a plan to operate a seasonal service suitable for the actual conditions in Korea. Thus, through the analysis of seven theater seasonal programs, a study model consisting of two higher, seven median and 23 lower factors was derived. Based on this survey, 14 theater experts were asked to compare the priorities of each factor. Studies have shown that the composition of packages and works in program services is important, and that monetary factors are important in additional services. In other words, an important element in the seasonal system is judged to be the need to upgrade program services and selectively operate a small number of additional services with large audience needs to attract audiences.

• Journal of Science of Art and Design
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• v.8
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• pp.185-210
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• 2005

Closely connecting Well-Being culture with our traditional eating culture. we can predict next generation Kimchi refrigerator trend with this research. In the highly developing industrial society, design has been playing the central role in the managerial strategy of a company and has been one of the central agendas in determining the economical competence of a country, and has also been regarded as a means to acquire sustainable superior competence. Thus, these trends suggest that the aesthetic value of product has become more important than its technological function. In this study we reviewed theoretically esthetic factors influencing the preference and the evaluation of a product and made a list of eight esthetic factors based on various referential studies which include simplicity, balance, unity, rhythm, style, novelty, typicality, and proportion. Also on the point of view of design, it is necessary to find out definitely the consumer preference frame the relationship among design preference design image design attribute. Will give you guidelines on which designers can select and design some more objective and reliable design factors, finding out the relation of cause and effect by which they can know what kind of product designs their consumers like and how the popular image which that product offer is composed of. We investigated the esthetic factors affecting consumers preferences and the basis for evaluating a product. Aimed at providing materials for developing product design by presenting an ,esthetic guideline product design by presenting an esthetic guideline and to put these materials to practical use. Investigated other considered elements classified by manufactures and importance of esthetic factors and its influence on consumer tastes . All of these result, It could not conclude all of the adjective design image and design factors of every consumer, but through consumer reaction framework consumer are response and prefer the products which design image have. and then understand prefered design image are influenced to design factor's and could be apply to new design development.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.80-84
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• 2015

Softness is considered one of the most important attributes of hygiene paper such as tissue and towel. Being subjective in nature, however, softness attribute has been generally believed to be impossible to evaluate using objective methods. Hallmark in his pioneering work proposed that tissue subjective softness should be mainly consisted of the bulk softness component and surface softness component. The bulk softness component can be determined by tensile stiffness; the surface softness component by surface tester. The surface friction turns out far more important than the surface roughness in determining the surface softness component. It cannot be too much emphasized that both results of the tensile stiffness and the surface friction should depend on measuring conditions such as an instrument used, sample sizes (e.g., basis weight, length, and width) and operating conditions of the instrument (e.g., gauge length, cross-head speed, size of stylus, and its scanning speed). This indicates that a direct comparison of the test results would be impossible or misleading unless they have been tested under the identical conditions. This may explain why the standard objective test method for tissue softness has not been available at present.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• Journal of the Korean Society for Precision Engineering
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• v.28 no.4
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• pp.482-489
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• 2011

In practical design process, designer needs to find an optimal solution by using full factorial discrete combination, rather than by using optimization algorithm considering continuous design variables. So, ANOVA(Analysis of Variance) based on an orthogonal array, i.e. Taguchi method, has been widely used in most parts of industry area. However, the Taguchi method is limited for the shape optimization by using CAE, because the multi-level and multi-objective optimization can't be carried out simultaneously. In this study, a combined method was proposed taking into account of multi-level computational orthogonal array and TOPSIS(Technique for Order preference by Similarity to Ideal Solution), which is known as a classical method of multiple attribute decision making and enables to solve various decision making or selection problems in an aspect of multi-objective optimization. The proposed method was applied to a case study of the multi-level shape optimization of lower arm used to automobile parts, and the design space was explored via an efficient application of the related CAE tools. The multi-level shape optimization was performed sequentially by applying both of the neural network model generated from seven-level four-factor computational orthogonal array and the TOPSIS. The weight and maximum stress of the lower arm, as the objective functions for the multi-level shape optimization, showed an improvement of 0.07% and 17.89%, respectively. In addition, the number of CAE carried out for the shape optimization was only 55 times in comparison to full factorial method necessary to 2,401 times.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• Journal of the Korean Society of Clothing and Textiles
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• v.22 no.3
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• pp.353-364
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• 1998

Consumer knowledge has been discussed as an important concept to understand information processing such as information search and evaluation process. It has been defined as the amounts and contents of information in consumer's memory accumulated by experiences. According to literature review, experts who have much knowledge are likely to retrieve their information related to products for a purchase efficiency. Therefore, they are likely to simplify the information processing for a choice. The purpose of this study was to examine the relationship between clothing product knowledge and evaluative criteria for a purchase. The results were as follows; First, it was found out that evaluative criteria were composed of four dimensions such as the management, the esthetic, the fitness and the brand. Therefore, it is implied that evaluative criteria for purchasing clothing products were multidimensional. Second, the level of objective knowledge was low, and consumers perceived that they didn't have much knowledge related with clothing products. Also, the relationships between objective and subjective knowledge were positive but low. Third, the evaluative criteria were effected by the level of consumer's knowledge significantly. In subjective knowledge, the subjects in a high group considered all criteria more deeply than in a low group. But there was a significant difference only in the esthetic between two groups in objective knowledge. The results of this study imply that consumer knowledge may influence evaluation process. Knowledgeable consumer would consider product attributes deeply for evaluating clothing products, and especially, the esthetic would be an important factor as an attribute including the instrumental and expressive functions in a purchase phase. Therefore, consumer knowl- edge would be a basis of predicting expert's information processing and managing heavy buyer or loyal consumers in apparel industry.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.697-706
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• 2019

The purpose of this study was to investigate and compare the consumption behaviors for purchase of Home Meal Replacement (HMR) products and importance and satisfaction on selective attributes of HMR in middle-aged adults by gender. The subjects were 919 middle-aged adults (400 males and 519 females; 40 to 64 years) residing in Seoul and its metropolitan area, who have HMR purchasing experience. The survey was conducted from January to August 2018. Statistical analysis was performed using SPSS 23.0 program. Consumption frequency of HMR products in male and female subjects was 1-2 times a month by 42.3% and 40.8% and 4-6 times a month by 26.8% and 19.8%, respectively (p<0.05). Reasons for purchasing HMR in male and female subjects were shown significantly different from saving time by 44.8% and 50.5% and easy cooking by 25.8% and 16.6%, respectively (p<0.01). HMR products with high preference and satisfaction for the subjects included Gimbap, precooked dried rice, and frozen food. According to the Importance-Performance Analysis (IPA), selective attributes of HMR with high importance and low satisfaction in the second quadrant were food additives, origin, nutrient content, and price, for both male and female subjects; additionally, hygiene was a factor included only by female subjects. Therefore, these results suggest that it is needed to consider to produce HMR products with improved qualities using reliable food materials and ingredients and to maintain competitive pricing for the expansion of HMR products consumption of middle-aged adults.

• Journal of the Korean Society of Clothing and Textiles
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• v.16 no.2
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• pp.211-225
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• 1992

The purposes of this study were 1) to estimate the brand loyalty related to clothing items,2) to investigate the differences between the brand loyal group and the brand disloyal group in 4 determinant variables (product involvement, information source, purchase-related and demo- graphic variables) of brand loyalty, 3) to find out important determinant variables which explain the brand loyalty on clothing items, and 4) to identify product attributes that lead to brand loyalty on clothing items. Four clothing items selected (ortho study were underwear, jean / skirt, T-shirt / sweater, and formal dress / suits. The questionnaire was administered to 529 adult women living in Seoul, and the methods used to analyze the data were Frequency, T-Test, $x^{2}-test$, Factor Analysis and Multiple Discriminant Analysis. The results of this study were as follows: 1) Both behavior and attitude are needed for the measurement of brand loyalty in clothing. The hightes brand loyal item was formal dress / suits, followed by jean / skirt, T-shirt / sweater, underwear. 2) There were some significant differences between the brand loyal group and the brand disloyal group in 4 determinant variables of brand loyalty. 3) The important determinant variables of brand loyalty were perceived risk / brand differ-ence, purchase experience / self-confidence in purchase, and product symbolic / hedonic mean-ing, of which the most important varible was found to be perceived risk / brand difference. 4) The most important product attribute that lead to brand loyalty for underwear was comfort whereas for the other 3 clothing items, it was style. Quality was the second important productattributeforallclothingitems.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.3
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• pp.477-488
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• 2009

As the Korean cultural contents, such as drama, films, music, gained popularity in China, Korean fashion brands used Korean celebrities as their models to as a sales promotion strategy for Chinese consumers. With the point of view that the advertising model as a human capital as well, the purpose of this study is to investigate the factors of attributes of Korean celebrity advertising model, and to analyze effects on fashion brand recognition, preference, trust and purchase intention. With convenience sampling, the research surveyed Shanghai consumers in their 20's to early 30's who had purchased Korean fashion items. The 291 responses were analyzed by frequency analysis, reliability test, factor analysis, multiple regression analysis, The results are as follows. Frist, Korean celebrity advertising model attribute factors were divided into similarity, familiarity, popularity, attractiveness and trust. Second, the brand recognition was affected by similarity, familiarity and popularity factors, and the brand preference was affected by similarity, familiarity, popularity and attractiveness factors. Third, the trust of Korean fashion brands was affected by similarity, familiarity, attractiveness, trust, brand recognition and brand preference. Lastly, the intention to purchase Korean Fashion brand was affected by similarity, familiarity, attractiveness, brand recognition, brand preference and brand trust.