• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.441-443
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• 2015

SCS(Social Curation Service)is a service system to help sale and consumption with intelligent information about consumer's favor which is got from the combination of social service and internet shopping mall. This paper develops and analyzes some algorithms for catching the customer's preference tendency in SCS system. The developed algorithms are implemented to verify it's efficiency.

• Proceedings of the SAREK Conference
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• 2009.06a
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• pp.1300-1305
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• 2009

The energy conservation in buildings affects environmental preservation as well as economic benefits, and creates the comfortable indoor environment set for the inhabitants. Especially, apartment buildings show ever-increasing energy consumption with large-sized and high-class tendency, thus energy saving counterplans are needed. The present study is to develop an optical control algorithm by using heating load curve according to the outdoor temperature change. Heating load analysis should be performed before the present method can be applied. Dynamic heating load simulations are performed by resistance-capacitance method. Results show that heating load decrease linearly according to the increase of outdoor temperature.

• Journal of Nutrition and Health
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• v.19 no.5
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• pp.289-295
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• 1986

Seven day's menus consisting of the Korean traditional dietary patterns were prepared according to the Korean nutrition allowances per capital of whole population. After cooking foods one day's meal was collected, homogenized for one week. Nutrients in each day's meal were analysed. The results of this analysis are as follows ; Lipids contents were about 23% higher than the data obtained nationwide nutrition survey conducted in 1984. This suggests the increasing tendency of the fat the oil consumption . PUFA ratio in lipid was 35%, that the customary Korean cooking include high confirmiry amount of vegetable oils. Daily tocopherol intake was 8.3mg . This results is believed to as one reference to set up Korean R.D.A for tocopherol.

• 유체기계공업학회:학술대회논문집
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• 2004.12a
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• pp.680-686
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• 2004

Recently, the application of variable geometry turbocharger (VGT) to the high speed direct injection (HSDI) diesel engine has gained more and more interest in automotive industry. A steady state experimental investigation has been undertaken on a 1.5L HSDI diesel engine to verify the benefits of VGT comparing to the standard engine having a waste gate turbocharger (WGT). Specifically, part load performances (e.g., fuel economy and emission) have been investigated under various vane angles of the VGT. The results show that the real exhaust gas recirculation (EGR) rate as well as the pumping loss is very important to improve break specific fuel consumption (BSFC). It was previously known that the pumping loss only is a main parameter. In addition, the trade-off relationship between BSFC and NOx according to boost pressure, and the decreasing tendency of NOx with increasing real EGR rate have been verified. 1-D numerical analysis also has been performed, and the numerical results are in good agreement with experimental results.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.10
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• pp.905-915
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• 2010

With rising food waste, the management activities have gained growing attention, and the disposal options, particularly utilization of food waste for energy recovery, become central. This research examines the factors affecting food waste generation and the tendency to resource food waste. The self-administered questionnaire survey was conducted in newly built multifamily housing estates to collect data, and 300 responses were analyzed. The statistical analysis showed that most of the respondents purchased food materials in largely franchised grocery stores and discarded food that had been too long refrigerated to edible. The lifecycle of food consumption was divided into three states - food purchase plan, cooking and food waste collection. Regression analysis was employed to find out the relationships between three stages and food waste generation or tendency to resource food waste. The results described that food waste generation being affected by the stage of food purchase plan (food waste removal conditions) was statistically significant while it's statistically significant that the stage of cooking (prepurchase considerations) influenced the attitude toward food waste resource. The research findings indicated that food is overconsumed, and further many viewed food waste resources as a proactive and integrative mode in the global wave of sustainability.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.32-50
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• 2010

The empirical objectives of this study include, firstly, to identify the underlying dimensions in food tourism, secondly, to identify and test the tourists' characteristic variables that explain participation in food tourism, and finally to examine the relationship between food tourism and the characteristic variables. Derived from existing food tourism literature, three underlying dimensions of activities in food tourism are given; (1) dining at restaurants serving local cuisine, (2) purchasing local food products, and (3) dining at high quality restaurants. Four valid conceptual variables were used to test whether there are significant relationships between them and food tourism variables. They are food neophobia, variety-seeking, hedonic consumption, and identity affirmation. Based on the survey responses from 164 tourists visiting Kanghwa-do, Namisum, and Yongjong-do, multi-regression analysis was employed. The findings suggested that there were negative relationships between food neophobia and all other dimensions in food tourism. In addition, variety seeking, identity affirmation, and hedonism have positive influence on the dimensions of food tourism. Therefore, utilizing various culinary cultures, food tourism activities with increasing the availability and branding of indigenous local dishes are strongly advised to the destinations concentrating in the food tourism market.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.174-185
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• 2012

The purpose of this study is to suggest planning strategy of tenant mix for UEC based on the final result of tenant mix analysis of five different research cases. The following is the comprehensive explanation about the result of tenant mix planning strategy for UEC currently in operation and when planning a new facility. First, overall research cases in this study show the tendency of following an old tradition, which stresses direct sales focusing on retail and dining adaptation. In order to compensate the defect, it is suggested to adopt new type of tenants with the functional mix of retail and dining with entertainment rather than decreasing the proportion of retail and dining tenant and increasing it of entertainment tenant. Second, the floorplan of UEC should adopt racetrack or circuit form that can stimulate shoppers' circular movement so to expose them to as much tenants as possible. Service consumption mode related tenants are required to place on the side or the edge of UEC, while retail consumption mode related tenants should be planned in the center. Among dining consumption mode related tenants, impulse dining tenants like a coffee shop should be placed at the turning point or at the end of the pathway, destination tenants like a restaurant and a food court, on the other hand, is needed to be placed in the center of the space. In case of Entertainment related tenants, destination tenants like bookstore or multiplex should also be placed at the end of the pathway, and on the way to those tenants, it is required to place general tenants that can share target customers with them. On the contrary, game center or record shop like tenants that can stimulate impulse sales should be placed on the visitor's main move or near the other destination tenants. Third, anchor tenants play an important role in gathering people to the UEC, and then induce them to visit the other tenants that are located near the anchors. Thus it is suggested to plan to place general tenants on the same floor as anchor tenants are placed so they can share the characteristics of target customers which create synergy effect.

• Journal of the Korean Solar Energy Society
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• v.31 no.4
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• pp.57-65
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• 2011

This study proposes a Passive Solar Chamber System (PSCS) as a passive method for reduction of building energy consumption. Through numerical analysis, the study quantitatively analyzes system performance and aims to provide foundational data for system design. For this purpose, the study configures different system operation modes seasonally and also computes thermal and ventilation performance of the system in accordance with design factors(solar radiation, air channel height and distance). System and ventilation efficiency increases along with increase in solar radiation and air channel distance; however, as the air channel height increases, the efficiencies showed a tendency to decrease. Upon installation of PSCS, an average of $98.23W/m^2$ of heat flux was introduced in the daytime for the month of January in comparison to walls with no PSCS installed. For the month of August, natural ventilation of $56.68m^3/h$ was shown to be supplied to the room.

• Journal of Families and Better Life
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• v.27 no.3
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• pp.61-77
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• 2009

This study investigates the disposal of clothing and the purchasing behavior and usage of environmentally friendly clothing. After compiling data from 500 consumers who reside in Seoul, it was analyzed by ANOVA, t-test, Chi-square, and multiple regression analysis. The behavioral score for buying environmentally friendly clothing was lower than the average value of the three. The lowest value was for the purchase of used clothing, but the purchase of environmentally friendly clothing was also shown to have a low value. For the usage and disposal of clothing, unused clothing, which was mostly just left in dresser drawers, was the most preferable method. Also, exchange or resale via anInternet mall was shown to be lower than the other methods. The analysis between clothing purchase and usage as well as the disposal of clothing with socio-demographics, consumption tendencies, opinions of friends and groups, commercials and advertisements, and environmental perceptions points out differences among groups. There are statistically significant differences in the purchasing intentions of slow fashion according to socio-demographics. Female consumers between $20{\sim}25$ years of age were more likely to purchase slow fashion clothing. Consumers with a high consumption tendency who were highly influenced by commercials, friends, and groups were more likely to purchase slow fashion clothing. The influence of the average clothing expenditure on an environmentally friendly purchasing behavior and the influence of the age group on repairing and usagewas the most effective. All in all, contribution to an environmentally friendly perception was the most effective variable.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.82-95
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• 2018

The purpose of this study is to investigate the relationship between experiential value, customer loyalty and eating out tendency of dessert $caf{\acute{e}}$ in college students. This survey was conducted for college students who have used dessert $caf{\acute{e}}$ mainly in college areas where dessert cafes are concentrated in Seoul. The survey was conducted on August 17, 2017 to 28 August. A total of 250 copies of the questionnaires were distributed and 208 copies of valid data were used for the analysis. The results of the analysis are as follows. First, emotional experience value and service experience value were found to affect customer loyalty, and cognitive experience value did not affect customer loyalty. Second, the economic and health seeking type showed a positive(+) moderating effect between emotional experience value and customer loyalty, and negative(-) moderating effect between cognitive experiential value and customer loyalty. Next, atmosphere seeking type showed a moderating effect between service experience value and customer loyalty, and the eating out seeking type showed a moderating effect between emotional experience value and customer loyalty. Finally, convenience seeking type showed positive(+) moderating effect between cognitive experiential value and customer loyalty, and negative(-) moderating effect between service experience value and customer loyalty. Based on the results of this study, the dessert cafe operator can grasp the experience value of college students in order to secure college students who are using dessert cafe as loyal customers. In particular, the relationship between experience value and customer loyalty, it is expected to provide useful data for constructing a specific positioning strategy according to each segment market.