• Korean Institute of Interior Design Journal
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• v.27 no.2
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• pp.3-11
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• 2018

This study aims to investigate whether there is intensionally changing eye - gaze on the cafe space images with floor finishing materials. In the Yarbus' experiment, he argued that changing information that an observer is asked to obtain from an image changes pattern of eye movements. Based on the scan path evidence, this research have questions as (1) the difference of visual attention on finishing floor material stimulus, (2) visual attention of initial activity time and type of movement paths on AOIs, and (3) visual relation floor area with another AOIs. Eye movements were recorded with the SMI REDn Scientific, which sampled eye position at 30Hz and lasted 2 minutes(120s). Although viewing was binocular, only the right eye was tracked. Of the 66 observers(mean age 22 years, standard deviation: ${\pm}1.82$) who participated in the experiment done by the four point calibration and validation procedures at the beginning tasks. Analyzing qualitative data from the number of fixation and duration on AOIs divided into four parts (AOI I-Floor, AOI II-Wall, AOI III-Ceiling, and AOI IV-Counter) in the stimulus. The results from this experiment analyzed as follows. First, it was significant in the difference of the average number of AOIs fixation times observed for the spatial image using the wood tile flooring material and the polishing tile. The wood tile flooring of stimulus had higher fixation number on AOI-II, AOI-III, and AOI-IV than the polishing tile. On seeing AOI-I was higher attention in the polishing tile stimulus. Second, the observers examined AOI-II intensively in both stimuli. However, the visual intensity was also followed by on the AOI-IV and AOI-I in the wood tile flooring stimulus, and on AOI-I, AO-IV in the polishing tile. Third, visual attention data on each AOIs have divided into the time range of "5 sec" for both images. In the wood tile stimulus, the horizontal movement path followed by AOI-II, AOI-IV, and AOI-II. In the polished tile stimulus, the movement path followed by moving vertically to AOI-II, AOI-I, and AOI-II. This study approached meaningfully and found out the characteristics of visual attention, according to the different intentions of visual attention, the relationship pathways of visual mechanism appeared and also activated by eye-tracking experiments.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.15 no.2
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• pp.79-88
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• 2022

Social media big data includes a lot of information that can identify not only consumer consumption patterns but also local images. This paper was collected annually data including 'Samcheok' from 2015 to 2019 from Blog and Cafe of Naver and Daum in domestic portal site, and analyzed the regional image change after refining keyword which forms the regional image by performing text mining and network analysis. According to the research results, the regional image of 2015 was expressed with image cognitive elements of the nearby place name or place etc. such as 'Jangho Port', 'Donghae', and 'Beach'. However the regional image both 2016 and 2019 were changed with image cognitive elements of 'SamcheokSolbich' which is a special place within region. Therefore as the keywords related to the local image include 'Jangho Port' and Resort, which are the representative attractions of Samcheok, it can be seen that the infrastructure factor plays a big role in forming the local image. The significance test for the network data used the bootstrap technique, and the p-values in 2015, 2016, and 2019 were 0.0002, 0.0006, and 0.0002, respectively, which were found to be statistically significant at the significance level of 5%.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.451-458
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• 2009

This study surveyed university students in the Seoul and Kyonggi areas about their purchasing types and sale strategies for high quality ice cream products. The desire to buy new high quality ice cream was "moderate" (35.4%) followed by "quite a lot" (29.4%), showing that the students' interests and their desires for new high quality ice cream items were high. Among things to consider when buying ice cream, 39.2% answered that "taste" was most important, When the subjects were asked if they planned on revisiting an ice cream shop chain. 38.6% answered "quite a lot" or "very much" reflecting that their opinion on the image and service of the ice cream shop chain were very good. As for the influence of seasons on their purchasing of ice cream products, three times more students responded "quite a lot" or "very much" at 51.6% compared to "somewhat little" or "very much" (17.8%), showing that the subjects were responsive to seasonal influences, The subjects were also three times more likely (73.0%) to visit a cafe-type high quality ice cream store chain, Therefore such cafe-type chains are a way to increase sales and to overcome seasonal influences on purchasing. Finally the favorite food to eat with ice cream was cookies (51.3%).

• Journal of the Korea Institute of Information Security & Cryptology
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• v.24 no.6
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• pp.1129-1138
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• 2014

CAPTCHA is a technique which distinguishes human and machine using what human can judge easily but machine can't. Though Text-based-CAPTCHA has been widely used and can be implemented easily, it is less security than other CAPTCHAs such as image-based, or audio-based CAPTCHAs. To enhance the security of text-based CAPTCHA, many techniques have been developed. One of them is making CAPTCHA recognized hard using complex background or noise. In this paper, we introduce how to apply convolution filtering effectively to attack CAPTCHA and actually analyze Naver's CAPTCHA which has been used for joining a cafe with this method.

• Journal of Korea Multimedia Society
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• v.18 no.2
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• pp.97-105
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• 2015

When people go to travel, sometimes one writes many articles about the destination. Existing travel information services such as Blog, Internet Cafe, and SNS are difficult to provide realistic information since the provided information may not be a place directly on the road. This paper presents a travel information system including recommended courses, theme courses, and travel map. In addition, the proposed system can provide the functions of writing, reading, and deleting a message note that stores the travel information based on the augmented reality if a defined marker among the community members is recognized in a smartphone App. Therefore, this paper can present an implementation method for new community system using augmented reality and image processing as well as providing the conventional travel information services, and allows the user to take advantage of the realistic and accurate information.

• Journal of Korean Living Environment System
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• v.24 no.5
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• pp.654-664
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• 2017

The use of environmentally friendly finishing materials allows us to create a space where we can feel nature and to have stability and peace in the city center. In this paper, we examined the sensitivity of people to the three café spaces where wooden finishing materials are used in the space elements that change according to people's demands for environmentally friendly space due to pollution of living environment. First, we examined the wood and finishing materials and emotional vocabulary through literature review and previous research. Second, the values of L ^*, a ^*, b^* and sR, sG and sB values were extracted by using a line spectrophotometer (Ci6X). Third, we conducted a 7 - point scale questionnaire based on the extracted 13 pairs of emotional vocabulary. Using SPSS 21, frequency analysis by descriptive statistics, crossover analysis by visiting purpose and intention, and emotional lexical factor analysis were performed. Through the study, the following points were found. First, CB (The Coffee Bean), SB (Starbucks) and HS (Hollys Coffee) showed differences in CB (65%), SB (40%) and HS (37%) in the spatial analysis. Second, CB gave color similar to the color of wall and furniture wood, but HS changed the color or brightness of wood finishing color of furniture. HS or SB showed favorable use of wood color scheme. Third, SB (26.3%) and HS (19.7%) were selected by taste. Fourth, there were differences in the items of CB, 'local-exotic' and SB 'dark-bright' in the factor value. The use of wood finishing materials differed in the atmosphere evaluation depending on the spatial factors and the color of the furniture. However, in this study, there are many factors that are insufficient in the accuracy of the ratio of the applied wood finishing material to the space element and the amount of the survey. If we further study the evaluation of emotional image according to the ratio of wood finishing materials, we think that it is necessary to study now that interest in environmentally friendly is increasing.

• Korean Institute of Interior Design Journal
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• v.23 no.2
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• pp.99-107
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• 2014

Façade design makes the customer to select and remember of commercial space. Therefore, if it can be identified characteristics of perception in image evaluation, it will be possible to easy visiting space and re-selection with motivation through identity and differentiation of commercial space. For this study, cafes among commercial facilities were selected for the appreciation of the differentiated design features attracting customer's eyes through space image evaluation by gender. The followings are the conclusions drawn from the study. First, when the features of mean and deviation of [Factor 1] were employed for the appreciation of the perceptual characteristics of both men and women, it was clearly found that customers regards the facade design as a coarse one even though they are confused about whether the facade design is the straightened-up one. Second, customers perceive facade design as the one which is bright but not unique through [Factor 2] while in the process of selecting adjectives to describe it men's perception as to "being vivid but interesting" was dispersed and women's as to "Being bright" was also dispersed, too but the women perceived it as "being opaque". Third, it was revealed that the perceptual characteristics of [Factor 3] were perceived as "warm but boorish" and "warm but crude" by men and women respectively. Fourth, most (80%) of the adjectives employed for vivid description of their perception by both genders were found to be consistent.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.05a
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• pp.99-100
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• 2006

The concept of dental clinic have been changed along the advanced dental science to meet the need of setting up high-technology-digital appliances. As the general idea about the dental clinic has been changed from systematic connection, the expansion of zoning needs to become more accurate and mote detailed. In the spacious waiting room. the interment cafe has been established to supply the information services, and the various multi-imaged channels, which were built in, will relieve the boredom of the waiting time. The formation of water space leads to the effect of humidification and makes parents share visual and auditory sympathy All of the unit-chairs attached cameras in the consultation room enables people to diagnose more quickly and precisely through the computerized system. Partitions have been set of to put it in and to help diagnosis process to be done smoothly in the formational space. The whole atmosphere is intended to be harmony with the natural surroundings in Je-Ju. It will inspire people visiting this clinic to image the deep blue sea in Je-Ju. By using projective non-material a lot, especially material wooden windows and doors, it is believed to create the bright and stable atmosphere. It will lead patients feel comfortable.

• The Korean Journal of Food & Health Convergence
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• v.9 no.1
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• pp.11-18
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• 2023

This study aims to examine the relationship between customer satisfaction and revisit intention according to the selected attributes of dessert cafes in Korea. Additionally, we would like to provide useful data to maintain a continuous competitive advantage by comprehensively reviewing the effective operation of dessert cafes and strategic plans and methods to identify customer needs in the rapidly spreading competitive environment of the domestic dessert restaurant industry in Korea. A qualitative analysis method was applied through a literature review on satisfaction and revisit according to the selected attributes of dessert cafes, and data using theoretical backgrounds obtained through web searches and existing cases. As a result, dessert quality and convenience showed inconsistent results, and coffee quality was found to have a statistically significant positive (+) effect in various data. Moreover, various attributes such as service, image, price, diversity, and service had a significantly positive (+) effect, and satisfaction with dessert cafes also had a significantly positive (+) effect on revisit intention. In conclusion, dessert cafe managers should develop various desires that reflect consumers' tastes and are competitive so that customers can revisit dessert cafes, which requires more in-depth analysis by obtaining a more systematic sample group in the future.

• The Journal of Economics, Marketing and Management
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• v.2 no.2
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• pp.1-9
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• 2014

This study investigated solutions of not only weak organization but also poor communication with customers from point of view of SNS such as Naver blog, Naver band, Kakao Talk and Facebook to promote local business market. The study gave strategies: First, SNS marketing strategy shall be used to do public relations and communicate in accordance with features of each SNS. Naver Blog that is opened SNS shall be used to do public relations and to invite new customers, and Kakao Talk that is closed SNS shall be used to increase customers having high loyalty, and Facebook that has both properties of SNS, that is to say, openness and closure, shall be used to raise effects of word-of-mouth to make use of new sales window. The communication can find out customers' needs to provide customers with customized services. Second, Naver Band and/or cafe shall be opened to increase link and friendliness and to have community consciousness realizing common goal and to destroy merchants' helplessness and individualism and to make change of the market for the place of community. Changes among the merchants may get better ideas to do events continuously and to get more SNS marketing effects and synergy. Third, the merchants shall make change not momentarily but continuously by making efforts steadily. Good communication in and out of the market may create inherent brand value to differ from super chain and/or SSM and to increase sales as well as traditional market image and to attain customers' loyalty.