• 품질경영학회지
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• 제49권3호
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• pp.433-446
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• 2021

Purpose: The main purpose of this study is to analyze the case of the transparent PET bottle resource circulation project of BYN Black Yak Co., Ltd., present implications, and propose ways to spread it in the future. Methods: In this study, the logic of the Double Diamond Model is applied to analyze the development process of sustainable fashion made from BYN Black Yak Co., Ltd.'s PET Bottle Resource Circulation System. Results: The K-rPET Resource Circulation Project of BYN Black Yak Co., Ltd. is recognized as a best example for its contribution to eco-friendly activities, solving social problems, raising consumer awareness, and sharing recycling habits. Before the plastic bottle becomes a garment, five steps are taken (discharge of PET bottle → collection of PET bottle → recycling of PET bottle → fabrication of yarn → production of the finished product out of the fabric). BYN Black Yak Co., Ltd. has successfully commercialized it by recycling reverse-recovery PET bottles by making solutions to problems that have not been solved at each stage. Conclusion: In addition to efforts to find and strengthen weak links presented in the Theory of Constrains (TOC), it appears to have systematically carried out activities to convert stakeholder discomforts into a package of gain points. As shown in the slogan "We are all in!" the proposal and implementation for the completion of a true environmental system is judged to have truly performed ESG management well for the company's business. ESG management activities at BYN Black Yak Co., Ltd. are expected to continue.

• 한국전자거래학회지
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• 제17권4호
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• pp.17-37
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• 2012

소셜 네트워크 서비스(SNS) 등 정보통신 기술의 빠른 진화는 사용자들 간의 소통과 응집을 가능하게 하는 순기능과 허위 사실의 유포나 소수의 여론 독점 등 역기능 요소로써 소비자의 문제행동을 유발시킬 가능성이 있다. 소비자의 문제행동이 점차 증가하고 있으며 이에 따라 많은 사업자들이 피해를 입고 있음에도 불구하고 소비자 문제행동에 관한 선행연구들이 미미하여 체계적인 대응 전략 마련이 어려운 상황이다. 따라서 본 연구에서는 소비자 문제행동에 대한 선행연구와 구조 기반 신뢰 연구에 기반하여 소비자의 문제행동 방어전략을 모색하였다. 본 연구를 통해 소비자의 비윤리적 행위의 영역에 이르기 까지 연구의 영역을 넓힘과 동시에 실무적으로는 소비자 문제행동에 대응한 사업자 전략 및 제도적 장치 보완에 기여할 수 있을 것으로 판단한다.

• International Journal of Human Ecology
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• 제8권1호
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• pp.79-94
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• 2007

Previous studies showed that traditional attitudes toward consumer credit and the accumulation of debtare declining, especially among younger life stage groups. The social stigma of high debt levels has largely gone. However, only a few researchers have studied and changes in consumers' attitudes toward credit and its determinants. This study investigates factors related to the probability of respondents having favorable or unfavorable attitudes using the 1992-2004 U.S. Surveys of Consumer Finances. A logistic analysis was used since the dependent variables were binary. All other things equal, respondents in 1995, 1998, 2001 and 2004 were significantly less likely to have favorable or unfavorable attitudes toward credit than otherwise similar respondents in 1992, but the patterns did not correspond well to the changes in the bankruptcy rate. Black and Hispanic respondents were more likely to have favorable attitudes and less likely to have unfavorable attitudes than were otherwise similar white respondents, but those in the Other group, mostly Asians, were not significantly different from whites. Respondents with college degrees were less likely to have a positive attitude and more likely to have a negative attitude than those without a college degree. Respondents who took risks with investments were more likely to have a positive attitude and less likely to have a negative attitude than those unwilling to take risks. Implications for understanding of credit use are discussed. This publication was made possible by a generous grant from the NASD Investor Education Foundation.

• 정보처리학회논문지D
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• 제11D권2호
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• pp.381-386
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• 2004

인터넷 사용자의 급속한 증가로 여러 종류의 인기 웹사이트들이 생겨나고 있으나, 웹사이트의 품질을 사용자 관점에서 종합적이고 체계적으로 비교 및 평가하는 선정기법에 대한 연구는 미약한 상황이다. 일반적으로 웹사이트 품질을 평가하는 관점은 블랙박스, 화이트박스, 그레이박스 관점으로 구분할 수 있다. 본 논문에서는 최적의 웹사이트를 선정하기 위해 사용자 입장에서 블랙박스 관점으로 AHP(Analysis Hierarchy Process)기법을 사용하였고, 웹사이트의 품질은 국제표준 IS0/1EC 9126에서 규정하고 있는 6가지 소프트웨어 품질 특성 중에서 효율성, 사용성, 호환성을 고려하였다. 현재 인터넷상에서 운영하고 있는 웹사이트들에 대한 실증적 분석을 통하여, 본 논문에서 제시한 웹사이트 선정기법 및 품질 평가에 관한 연구가 최적의 웹사이트를 선택하는데 적용 가능한 것임을 보여준다

• 한국식품영양과학회지
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• 제44권7호
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• pp.1058-1063
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• 2015

흑임자 분말의 대체량을 0~8%로 달리하여 쿠키를 제조한 후 물리 화학적 품질, 항산화 활성 및 소비자 기호도를 조사하였다. 쿠키 반죽의 pH는 흑임자 분말의 첨가량이 증가함에 따라 유의적으로 증가하고(P<0.05), 수분 함량은 유의적으로 감소하는 경향을 보였으나(P<0.05), 밀도는 유의적인 차이 없이 감소하는 경향을 보였다(P>0.05). 쿠키의 퍼짐성과 손실률은 흑임자 분말의 첨가량이 증가함에 따라 유의적으로 증가하였으며, 경도, 명도($L^*$), 적색도($a^*$) 및 황색도($b^*$)는 유의적으로 감소하는 경향을 보였다(P<0.05). 항산화 활성을 나타내는 DPPH에 대한 전자공여능 및 ABTS에 대한 라디칼 소거능은 유의적인 차이를 나타내며 증가하였고(P<0.05), 두 지표 간의 상관관계가 매우 높은 것으로 나타났다. 소비자 기호도 검사 결과 색에 대한 기호도는 흑임자 분말의 거친 구조가 주로 반영되어 흑임자 분말의 첨가량이 증가함에 따라 감소하는 경향을 나타낸 반면 부드러운 정도에 대한 기호도는 반대의 경향이 나타났다(P<0.05). 흑임자 분말의 건강 기능성 효과와 관능적 품질 특성을 종합적으로 고려할 때 쿠키 제조 시 밀가루에 대한 흑임자 분말의 최적 대체량은 4%가 적합한 것으로 판단된다.

• 한국식품조리과학회지
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• 제23권6호
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• 융합정보논문지
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• 제12권5호
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• pp.183-193
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• 2022

본 연구의 목적은 블랙컨슈머 행동지각이 미용종사자의 분노표현 및 이직의도에 미치는 영향을 분석하는 것이다. 자료 수집을 위하여 서울, 경기, 인천지역 뷰티 서비스 종사자를 중심으로 2021년 11월 1일부터 2022년 1월 31까지 3개월 동안 400명에게 설문지를 배포하여 최종 392부가 사용되었다. 자료 분석은 SPSS 25.0 프로그램을 사용하였다. 인구통계학적 특성을 파악하기위해 빈도분석을 수행하였다. 측정도구의 타당성을 이해하기 위해 요인분석, 신뢰도분석을 수행하였고, 상관관계분석, 회귀분석을 실시하였다. 분석한 결과 블랙컨슈머의 과도성과 억지성은 분노표출과 분노억제, 이직의도에 정(+)의 영향이 나타났으며, 분노표출과 분노조절은 이직의도에 정(+)의 영향이 나타났다. 따라서 블랙컨슈머의 과도한 문제제기나 억지성 서비스에 대한 근절방법이 필요하며, 조직원들의 올바른 고객응대 방법과 스트레스 해소를 위한 프로그램이 제공되어야 할 것으로 사료된다.

• 한국식품조리과학회지
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• 제32권5호
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• 한국생활과학회지
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• 제18권1호
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• pp.247-257
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• 2009

The purpose of this study was to examine the effects of interior color and product volume of clothing shop on consumer's store image and preference for a clothing shop. The research methodology was a survey questionnaire and the subjects were 516 university students in Daejeon, Korea. The measuring instruments were stimuli and self-administrated questionnaire. The stimuli were 7 pictures of clothing shop including interior color and product volume variables, and the self-administrated questionnaire consisted of semantic differential scales for store image, store preference, and subject's demographic attribution. The data were analyzed by t-test, ANOVA, MANOVA, Duncan's multiple range test, based on SPSS program The results were as follows: first, in clothing shop's interior colors affecting store image and preference for clothing shop, white color gave a casual, sophisticated, characteristic, and attractive image to the shops, and brown color gave an elegant, sophisticated image, while black color gave a sophisticated, uncomfortable image, and gray color gave a less positive image to them than other colors. Subjects preferred white, brown, and black color in the order. Second, clothing shop's products volume also affected consumers' store image and preference. Its small volume gave a more sophisticated, elegant image than other volume levels, and subjects preferred small and medium volume of clothing products to their large volume. Third, the effects of shop's interior color and clothes' product volume on store image were different depending on subject's sex. The results revealed that clothing shop's interior color and product volume are important VMD components affecting consumer's store image and preference, and consumer's sex has to be considered to understand the effects of VMD components on clothing shop image.

• 디지털산업정보학회논문지
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• 제14권2호
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• pp.107-115
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• 2018

US Retailers consider two major holiday shopping days as their most profitable-the Friday after Thanksgiving, Black Friday, and the Monday after Thanksgiving, CyberMonday. Online shopping discount events have boosted up the shopping markets resulting in pumping up National economy. For such reasons, Korea also has launched online shopping discount event, which is called 'Cyber hot days'. The primary purpose of this paper is to understand consumer behavior on Cyber hot days and suggest how retailers can harness those consumer behaviors and how government agency can support both retailers and consumers to boost up shopping markets. The results of empirical test shows that economic value, emotional value, and product variety were found to be significantly related to consumers' attitude on Cyber hot days, but convenience value, social value, and product uniqueness were not. Consumers' attitude was also found to be significantly related to the repurchase intention. It implicates that price, enjoyment, and product variety are important aspects to Korean consumers when they purchase during online shopping discount event.