• Journal of the Korean Society of Costume
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• v.61 no.7
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• pp.110-124
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• 2011

As modern society leads to distinguished, sensuous, and diversity styles, a woman who enjoys putting on Garu makeup appeared on a popular TV talk show in winter 2010, which aroused public interest in the method of Garu makeup. However, as interest in Garu makeup and individuals who put on Garu makeup spread, some began to consider Garu makeup as the imitation of indiscreet Japanese culture or a vulgar culture. Thus the purposes of this study is to understand the characteristics of Garu makeup and its forms of expression by considering its type, origin and style. In turn, this study will provide basic data for the makeup trend and act as an aid to improve the image of Garu makeup through investigating its image and preference. To accomplish this purpose, this study reviewed relevant literatures and web resources, conducted a survey of students who study beauty art at two-year junior colleges in Seoul, and analyzed 195 answers by using SPSS 18.0. The results are as follows: It was proved that in the preliminary inspection of comprehension, 98.3% of college students majoring in beauty art had known Garu makeup, 53% understood somewhat the characteristic and concept of Garu makeup, 36.8% gave preference to Garu makeup. It was proved that in the investigation by the image of Garu makeup, as over 70% of students thought that Ogaru and Yamamba makeup were detestable, but other Garus were lovely and sexy, students perceived as a diversity of images by their own preferences and tastes, and 73% of respondents selected Onegaru as Garu makeup that they gave preference to and wanted to put on. The result of this study represents that mass consumers in the existing culture, who are college students majoring in beauty art and selected as a sample group in this study, reflect the stream of culture and trend, but also demassification, mass customization by their areas of interests and preferences and connective massification of individuals with similar interests.

• Fashion & Textile Research Journal
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• v.22 no.4
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• pp.456-468
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• 2020

Vietnam is becoming a leading country in the consumption of Korean wave. Many Vietnamese students have visited Korea due to a significant interest in the Korean wave. This study used focus group interviews with 12 Vietnamese female students in order to examine the experience of the Korean wave acceptance (RQ1), the experience of internalization toward ideal beauty (RQ2) and differences of internalization towards ideal beauty depending on the living period in Korea (RQ3). First, the results of RQ1 showed that Vietnamese students were accepting the Korean wave through media, Korean and social interaction in their daily lives. They also have a positive attitude toward Korean cosmetics and K-pop among various content of the Korean wave. Second, four focal meanings were composed through RQ2. They were the standards of ideal beauty, the causes of ideal beauty internalization and the results of ideal beauty internalization. The results of ideal beauty internalization were separated into the perception dimension and behavior dimension. Last, the results of RQ3 found that the strength of internalization of ideal beauty can very depending on the living period in Korea. This study has academic implications in that it understands Vietnamese female students who become a member of Korean society from a sociocultural perspective. The results of this study are useful to establish practical implications for young Vietnamese consumers to build desirable aesthetic values.

• Journal of Digital Convergence
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• v.9 no.2
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• pp.89-100
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• 2011

The purpose of this paper is to see whether a corporate's social activity has any influence on purchase intention and corporate image, and how it affects consumers' feelings with that correlation. This study empirically proves that the influence of purchase intention and corporate image can be different according to the corporate's social activities. The study suggested for a crucial marketing direction on a practical affairs level, along with a need of corporate social activities. Corporate social activities affects to build a positive corporate image, product image and purchase intention. When companies need to improve the corporate's image enhance, corporate social activities will be bring social and economic benefits and to be a very useful activity other than the corporate's communications activities. Therefore, corporate needs to pursue a more systematic and strategic social activities under a perception that a corporate social activities.

• Management & Information Systems Review
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• v.31 no.4
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• pp.197-215
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• 2012

The purpose of this study is to verify the influence on customers' experiences of products, prices, places of advertisements, staffs, and physical environments, and the impact on store attitudes and revisit intentions of the customers' experiences. For this, in this study marketing activities and store attitude factors were selected as sub-factors and the empirical analysis was carried out. As a result of the analysis, of dimensions that comprise those marketing activity factors, physical environments, prices, and places had a positive impact on store attitudes. In addition, the stores' positive attitude on hypermarkets had a positive influence on the customer's revisit intention. The results of the study suggest that hypermarkets can utilize the experiential marketing using customer experience factors as their important strategic factor through moving away from their traditional marketing activities.

• Journal of the Korea Convergence Society
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• v.8 no.4
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• pp.167-182
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• 2017

This study aims to examine the impacts of service quality (SQ) on consumer-brand relationship quality (BRQ), the mediation effects of brand trust (BT) in those relationships and the moderated mediation effects of BT by the level of perceived product quality (PQ). A 376 valid sample was obtained from the consumers who have visited the service centers of automotive brands. The findings demonstrate the direct effects of SQ of the service centers in automotive brands on BRQ are not significant, while the mediation effects of BT between SQ and BRQ are significant. Moreover, the findings reveal that the mediation effects of BT in the lower perception group of PQ are stronger than those in the higher group. Based on these findings, not only the necessary roles of a service center to improve BRQ but also the transferring process from service centers' SQ to building a strong brand are discussed.

• Journal of Society of Preventive Korean Medicine
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• v.14 no.3
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• pp.93-105
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• 2010

Objective : Recently the number of health functional food (HFF) made with Traditional Korean Medicine (TKM) herbs have been increasing. However, there was a lack of the functional and safety information on HFF. Thus, this study was performed to investigate perceptions and consumptions of the HFF in Daegu area. Method : We used the data of 'Survey in Daegu' in 2010 and analyzed characteristics of perceptions and intake conditions of HFF of 1,208 participated inhabitants. Result : Among the 1,208 respondents, 30.4% were male and 63.5% were female. Most respondents (69.3%) were between 30's and 50's decade. The recognition rate of HFF made with TKM herb appeared to 86.2%. The major route of acquiring HFF information was 'mass-media' (49.8%) ; the primary reason of using HFF was 'For health promotion and anti-aging' (69.2%). On the other hand, the recognition rate of adverse effects was 53.3%. As for intake effect, 41.5% were satisfied at HFF consumption, while 56.0% did not feel special effects through the HFF consumption. In regards to purchase place, 'HFF store' was most selected by 38.0%. 69.1% of respondents selected to TKM decoction, the reason is that it made according to TKM physician's diagnosis considered their health condition. Conclusion : HFF intake was purpose to health promotion, but HFF made with TKM was consumed without any information about that. In order that HFF be used properly to promote health, the scientific and reasonable information of HFF made with TKM herb is need for consumers.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.9
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• pp.1427-1437
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• 2008

The purposes of this study were (1) to identify the effects of perceived justice on trust, commitment, repurchasing, and negative word-of-mouth intention in the Open Market by recovering the customer's dissatisfaction, and (2) to compare the effects of perceived justice between two consumer groups divided by the level of fashion involvement(High/Low). In this survey, the respondents were 369 consumers who experienced dissatisfaction in the Open Market in a year. The data were analyzed by confirmatory factor analysis, path analysis, and multiple group analysis using Amos 7.0 program. The results were as follows. It tested main effect of perceived justice on trust and commitment with dissatisfaction handling. 1) As expected, all of the perceived justice had the positive effects on trust. 2) However, only interactional justice positively influenced on commitment. 3) The customers' trust had the positive effect on the customers' commitment after the perception of justice. 4) The trust and commitment had the positive effects on repurchasing intention. 5) However, trust negatively influenced on negative word-of-mouth intention and commitment positively influenced on negative word-of-mouth intention. 6) The consumer groups classified by the level of fashion involvement showed significantly different effects of perceived justice on postcomplaint behavior.

• Korean Security Journal
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• no.27
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• pp.7-30
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• 2011

Shoplifting causes serious losses to not only stores but also to consumers and society as a whole. There need to be effective society-wide measures to control shoplifting due to its characteristic of playing the role as a stepping stone to induce more serious crimes. However, there is a lack of research on shoplifting in Korea, especially the research analyzing situational factors to suggest effective alternative measures for shoplifting prevention. Therefore, the current study surveyed teenagers, the group known to be the most frequent shoplifters, to see their perception of effectiveness of the situational crime prevention methods used in stores. The result showed that the teenagers found only some of the prevention methods effective, including CCTV, Electronic Article Surveillance(EAS), minimization of blind areas, and watchful clerks. However, factors such as the number of doors and their accessibility and presence of security guards were not perceived to be very effective. Using the result of the survey, this study suggests ways to utilize situational crime prevention methods more effectively to deter shoplifting.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• Nutrition Research and Practice
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• v.10 no.1
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• pp.108-114
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• 2016

BACKGROUND/OBJECTIVES: Sustainable practices in foodservice organizations including commercial and noncommercial ones are critical to ensure the protection of the environment for the future. With the rapid growth of the foodservice industry, wiser usage of input sources such as food, utilities, and single use packaging should be reconsidered for future generations. Therefore, this study aims to investigate the customer's perceptions on sustainable practices and to identify the relationship among sustainable practices, social contribution and purchase intention. SUBJECTS/METHODS: The study was conducted using content analyses by reviewing articles on sustainable food service practices published domestically and abroad. Thereafter, data were collected with a face-to-face survey using a questionnaire and analyzed with factor analyses and multiple regressions. RESULTS: Sustainable practices classified with factor analysis consisted of 6 dimensions of green food material procurement, sustainable food preparation, green packaging, preservation of energy, waste management, and public relations on green activity, with a total of 25 green activities in foodservice operations. Consumers were not very familiar with the green activities implemented in the foodservice unit, with the lowest awareness of "green food material procurement (2.46 out of 5 points)", and the highest awareness of "green packaging (3.74)" and "waste management (3.28). The factors influencing the perception of social contribution by foodservice organizations among 6 sustainable practice dimensions were found to be public relations on green activity (${\beta}=0.154$), waste management (${\beta}=0.204$) and sustainable food preparation (${\beta}=0.183$). Green packaging (${\beta}=0.107$) and the social contribution of the foodservice organization (${\beta}=0.761$) had strong relationships with the image of the organization. The purchase intentions of customers was affected only by the foodservice image (${\beta}=0.775$). CONCLUSIONS: The results of this study suggest that sustainable practices by foodservice organization present a good image to customers and increase the awareness of valuable contributions that benefit the customer as well as the community.