• Fashion & Textile Research Journal
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• v.25 no.1
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• pp.11-23
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• 2023

With the proliferation of the "Untact" culture (non-face-to-face society), advanced technologies have accelerated the cashierless systems in the retail context. Cashierless fashion stores are expected to grow rapidly in the same way automated convenience stores grew in popularity. Applying the extended technology acceptance theory, this study aims to investigate how the attributes of cashierless fashion store influence consumers' acceptance of it and to examine how consumer's technology readiness moderates the model. Two online surveys-preliminary and secondary-were conducted to collect data from consumers in their 20s and 30s who had experienced cashierless stores over the past year. To analyze a total of 423 responses, this study conducted a confirmatory factor analysis, a multi-group factor analysis, a multi-group structure equation modeling, and a descriptive analysis. The results demonstrate that convenience, trustworthiness, and price had a positive impact on perceived ease of use, while service quality had a negative one. Enjoyment, convenience, trustworthiness, and price positively influenced perceived usefulness. Both perceived ease of use and usefulness increased the intention to use. Furthermore, the multi-group comparison confirmed that the positive dimensions of consumer's technology readiness played a moderating role in the model. This study provides a research foundation for consumer acceptance of technologically advanced stores and offers practical implications to companies planning cashierless fashion stores.

• Food Quality and Culture
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• v.2 no.1
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• pp.1-5
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• 2008

In this study, consumer acceptance and sensory intensity evaluations were performed on sponge cakes prepared with domestic and imported cake flours. Specific volume data as well as cross-sectional photograph observations confirmed that the imported flour sample group had greater volume than the domestic flour groups. The imported flour sample group also had a significantly (p<0.05) higher mean overall acceptability score at 5.82; however, it was not significantly different from the domestic white flour sample group (5.40). There was no significant difference in overall texture acceptance between samples prepared with imported and domestic white flours; however, their scores were significantly higher than that of the domestic whole flour group (p<0.05). Consumer acceptances of color significantly decreased as the orders of cake group prepared using the imported, domestic white, and domestic whole flours with the values of 6.48, 5.72 and 4.61, respectively (p<0.05). Acceptance of the air cell and the acceptance and intensity of sweetness did not show significant differences between the imported and domestic white flour group.

• Industrial Engineering and Management Systems
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• v.14 no.2
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• pp.183-195
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• 2015

In this paper, we propose a two-stage group acceptance sampling plan for generalized inverted exponential distribution under truncated life test. Median life is considered as a quality parameter. Design parameters are obtained to ensure that true median life is longer than a given specified life at certain level of consumer's risk and producer's risk. We also explore situations under which design parameters based on median lifetime can be used for other percentile points. Tables and specific examples are reported to explain the proposed plans. Finally a real data set is analyzed to implement the plans in practical situations and some suggestions are given.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.638-645
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• 2002

The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.

• Journal of Mushroom
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• v.6 no.3_4
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• pp.146-149
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• 2008

Pleurotus pulmonarius usually grows on the dead wood of deciduous trees in mid summer to early fall. The pileus color is white to tan and fruiting body is generally smaller than P. ostreatus. This study was carried out to investigate the characteristics of cultivation and consumer acceptance of P. pulmonarius. The period of incubation and primordial occurrence were required about 33days, 5days in bottle cultivation repectively, and the yield was 170g/850cc bottle. In bed cultivation, the period of primordial occurrence was similar to that of bottle cultivation and the yields was $35.7{\sim}46.2kg/3.3m^2$. Taste and favor of P. pulmonarius were superior to P. oostreatus., but the appearance, color and shape, was slightly inferior to P. ostreatus.

• Industrial Engineering and Management Systems
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• v.11 no.4
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• pp.390-396
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• 2012

The present paper extends the idea of tightened-normal-tightened sampling scheme to group acceptance sampling plans under the time truncated life tests. We consider three famous distributions that are widely used in the area of reliability such as the generalized exponential distribution, the Weibull distribution, and the Birnbaum-Saunders distribution in the proposed sampling plan. The plan parameters are determined such that the producer's risk and the consumer's risk are satisfied at the specified median life. Extensive tables showing plan parameters are provided at various values of the experiment time and the consumer's risk for each of three distributions for the practical use. Some examples are given to illustrate the procedure of the proposed plan.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.2
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• pp.213-219
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• 2020

Studies related to Electronic Word-of-Mouth (eWOM) show that the acceptance of eWOM information is an important factor in customer purchase decisions. When consumers accept eWOM information, they tend to use that information in considering before making purchase decisions. In Viet Nam, there are few studies about eWOM information, especially on the acceptance of eWOM information. Research is conducted to test the influence of consumers on the perception of the senders' identity to the acceptance of online reviews (a kind of eWOM) in Viet Nam - a case study in Ho Chi Minh City. Using adjustment techniques, inspecting the scales and a theoretical model represent the relationship among the influential factors. The research is based on a sample of 522 consumers who use the Internet to search for product reviews before buying and used Structural Equation Modeling (SEM) to test the relationships among the variables. The research results show that the scales of the variables: Message Quality, Source Credibility, Perceived Message Usefulness, Perceived Senders' Identity, Perceived Message Credibility, Message Acceptance attain the validity and reliability in the research. The research contributes to the understanding of the determinants that influence the acceptance of eWOM information, which are informational factors, and factors related to consumer skepticism.

• International Journal of Contents
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• v.15 no.4
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• pp.82-88
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• 2019

The purpose of this study was to investigate the key factors that influence consumers' preference for mobile payment in China. China has been quietly experiencing a third technological revolution that has markedly changed the way of life for its people. We used the structural equation modeling with 573 Chinese people to investigate the mobile-payment system in China based on the technology acceptance model. We found that factors such as value of service, security, convenience, and perceived usefulness have an impact on consumer satisfaction, and that satisfaction supports consumer purchasing. Also, it is possible to conclude that this proven instrument will assist researchers to further develop and refine mobile-payment research models.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.836-850
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• 2012

This study was conducted to identify the sensory characteristics of the Korean traditional confectionery, dasik, prepared under different conditions and to compare their consumer acceptance in Korea. To accomplish this, descriptive analysis of eight samples prepared using two types of rice cake powder, dasik (Rflour, Rflour_Omija), brown rice powder red ginseng dasik (Brice_Ginseng_P), pinepollen dasik (PineP), black sesame dasik (BSesame), bean dasik (Rbean), and two types of mungbean starch dasik (Starch_Omija, Starch_Greentea), was conducted by ten trained panelists. In addition, 81 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale, as well as the perceived intensities of sesame flavor, sweetness, and hardness using a 9-point just-about-right (JAR) scale. Partial least square- regression (PLSR) indicated that the BSesame and Rbean samples, which had significantly (p<0.05) high roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor scores, had the highest acceptability and consumer desire scores. Additionally, the PineP and Rflour_Omija samples, which had relatively high particle size, transparency, roughness, spoiled tofu, fermentation and raw rice flavor scores, were the least preferred samples. Therefore, roasted sesame, burnt, greasy, glossy, and cooked chestnut flavor attributes were considered drivers of "liking" whereas particle size, transparent, roughness, spoiled tofu, fermentation, and raw rice flavor attributes acted as drivers of "disliking" among consumers.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.1
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• pp.125-137
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• 2019

This study determined the impact of 'Fashion Augmented Reality (FAR)' acceptance factors based on the model of acceptance and use of technology (UTAUT) on consumer attitudes, intention to use technology, and fashion product purchase intention. A survey asked participants to have an AR experience using a FAR app to understand FAR in advance. Data were analyzed factor analysis and stepwise regression using SPSS. The results are as follows. First, the factor analysis classified the acceptance variables of FAR technology into 'social relations', 'shopping effectiveness', and 'easy to use FAR'. Second, among the three factors of FAR acceptance, 'shopping effectiveness' is statistically more influential on positive attitudes towards FAR. However, 'easy to use' factor was more influential on 'the intention to use technology' as well as 'purchase intention'. Third, 'social relations' were identified as an important factor affecting 'consumer attitudes', 'intention to use technology' and 'purchase intention' which are not well covered in fashion technology research. In addition, 'the intention to use technology' was found to be influential on 'purchase intention' and indicated the importance of easiness of FAR to enhance purchase intention.