• Journal of Distribution Science
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• v.11 no.5
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• pp.43-53
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• 2013

Purpose - The purpose of this study is to analyze the effectiveness of customer relationship management (CRM) support policies for facilitating traditional markets, especially with respect to customer acquisition and maintenance, and to investigate the factors affecting CRM. Research design, data, and methodology - We analyzed the CRM efficiency of traditional markets in 16 cities and provinces in Korea on the basis of DEA analysis and Malmquist productivity analysis. The DEA model calculates a ratio of the weighted mean of various inputs to the weighted mean of various outputs and measures the efficiency of a specific decision making unit (DMU), which is compared to the reference group that has a similar input-output structure. The input variables are coupon, event, parcel service, premiums, while is the number of customers per day. Further, through regression analysis, we analyzed CRM-related factors affecting traditional markets' customer appeal and revenue growth. Results - We obtained the results of the efficiency of traditional markets in 16 provinces. The traditional markets in Seoul, Busan, and Jeju were found to be efficient in a model CCR that used the number of customers per day as an output variable, while Chungbuk, Jeonbuk Province, and According to the results of the DEA analysis and Malmquist productivity analysis, large cities such as Seoul, Busan, and Jeju showed efficiency in CRM-related investment businesses in traditional markets for attracting customers. The Malmquist analysis results confirmed that the productivity of traditional markets increased from 2008 to 2010. The results of the regression analysis revealed that the "customer acquisition/maintenance factor" and the "offering of customer convenience facility factor" were significant to the daily average number of customers, which is a dependent variable. The results of the test with the mediating variable, "number of customers," and the final dependent variable, "sales revenue," were rejected. However, the variable "customer acquisition /maintenance" was found to affect sales revenue positively. Conclusions - It is necessary to enhance the business not only for promotional activities to attract customers, but also to strengthen customer relationships among CRM businesses, such as through the management of key customers. The regression analysis results showed that CRM businesses have yet to produce an increase in sales revenues in traditional markets. Therefore, to help customers who visit traditional markets to keep buying products, it is necessary to prepare various investment methods and provide support to improve "customer loyalty." This study has a limitation in terms of CRM-related statistics. Therefore, in the future, it is necessary to conduct a survey of customers who use traditional markets to analyze the markets by type and size as well as the CRM-related factors. Based on the analysis, we will try to perform a variety of statistical analyses, including structural equations.

• Journal of the Society of Naval Architects of Korea
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• v.51 no.4
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• pp.283-290
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• 2014

Environmental changes, especially global climate change, are creating new routes to reduce a shipping service distance in Arctic area. The Arctic routes are shorter than 60% of existing ways Panama or Suez canal). For this reason, ship owners prefer to navigate in Arctic area and a transportation of goods though the Arctic area is increasing. But the low temperature in Arctic condition changes the material properties. Especially, the material will be brittle and strength will increase. And an ultimate strength analysis of ship stiffened panels is changed depending on temperatures. In present study, the ultimate strength analysis of stiffened panels in double hull oil tankers is performed under various low temperatures with the material properties obtained by tensile coupon test. The analytical method as named ALPS/ULSAP was used for analysis method and 6 kinds of temperature (20, 0, -20, -40, -60 and $-80^{\circ}C$) were considered to investigate the effect of Arctic conditions.

• Proceedings of the KWS Conference
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• 2002.10a
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• pp.260-265
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• 2002

Microbiologically influenced Corrosion (MIC) is one of the most deleterious effects of metal microbe interactions. When a fresh metal surface comes in contact with a non-sterile fluid, biofilm formation is ensued. This might result in the initiation of corrosion. The sites and materials where MIC is implicated are versatile. Industries such as shipping, power generation, chemical etc are reported to be affected. The rapid and unexpected failure of AISI type 304 stainless steel was investigated in the laboratory by simulation studies for a period of 4 months. Slime and water samples from the failure site were screened for corrosion causing bacteria. Both aerobic and anaerobic nora were enumerated and identified using PCR techniques. Pseudomonas sp. and Bacillus sp. were the most common aerobic bacteria isolated from the water and slime samples, whilst sulfate reducing bacteria (SRB) were the major anaerobic bacteria. The aerobic bacteria were used for the corrosion experiments in the laboratory. Coupon exposure studies were conducted using a very dilute (0.1%V/V) nutrient broth medium. The coupons after retrieval were observed under a Scanning Electron Microscope (SEM) for the presence of MIC pits. Compared to sterile controls, metal coupons exposed to Pseudomonas sp and Bacillus sp. showed the initiation of severe pitting corrosion. However, amongst these two strains, Psudomonas sp. caused pits in a very short span of 14 days. Towards the end of the experiment, severe pitting was observed in both the cases. The detailed observation of pits showed they vary both in number and shapes. Whilst the coupons exposed to Bacillus sp. showed widely spread scales like pits, those exposed to Pseudomonas sp. showed smaller and circular pits, which had grown in number and size by the end of the experiment. From these results it is inferred that the rapid and unexpected failure of 304 SS might be due to MIC. Pseudonwnas sp. could be considered as the major responsible bacteria that could initiate pits in the metallic structures. As the appearance of pits was different in both the tested strains, it was thought that the mechanisms of pit formation are different. Experiments on these lines are being continued.

• Journal of the Microelectronics and Packaging Society
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• v.11 no.2 s.31
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• pp.23-28
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• 2004

We utilized Ag capping layer for fluxless bonding. To investigate the effect of Ag capping layer, two sets of sample were used. One set was bare In and Sn solders. The other set was In and Sn solders with Ag capping layer. In ($10{\mu}m$) and Sn ($10{\mu}m$) solders were deposited on Cu/Ti/Si substrate using thermal-evaporation, and Ag ($0.1{\mu}m$) capping layers were deposited on In and Sn solders. Solder joints were made by joining two In and Sn deposited specimens at $130^{\circ}C$ for 30 s under 0.8, 1.6, 3.2 MPa using thermal compression bonder. The contact resistance was measured using four-point probe method. The shear strength of the solder joints was measured by the shear test of cross-bar sample in the direction. The microstructure of the solder joints was characterized with SEM and EDS. In and Sn solders without Ag capping layers were only bonded at $130^{\circ}C$ under high bonding pressure. Also the shear strength of the In-Sn solder joints under was lower than that of the Ag/In-Ag/Sn solder joints. The resistance of the solder joints was $2-4\;m{\Omega}$ The solder joints consisted of In-rich phase and Sn-rich phase and the intermixed compounds were found at the interface. As bonding pressure increased, the intermixed compounds formed more.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.169-184
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• 2011

This study tried to know the effect of selection attributes for chicken specialty stores on customer satisfaction and loyalty. IPA analysis on relation between the attributes and the satisfaction showed that most quality-related product attributes such as 'the taste and quality of chicken', 'proper portion', and 'fresh ingredients' had high levels of perceived importance and satisfaction. It indicates that the stores need to keep the current good quality. On the other hand, customers showed lower levels of satisfaction in 'reasonable prices', 'quick delivery'(certainty factors), and 'kindness of employees', so that those attributes need improving. The hypothesis testing showed that supplementary product factors such as 'side dishes offered with chicken', 'use of neat and convenient wrapping package', and 'coupon offers' among the customer selection attributes had a significant impact on customer satisfaction and loyalty. Therefore, the owners of chicken specialty stores need to choose a reasonable price to make customers satisfied and shorten delivery time directly related to quality. Also, they need to differentiate their services by continuous employee training and education and provide additional services in order to enhance customer satisfaction for their repurchase.

• The Korean Journal of Elementary Counseling
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• v.8 no.1
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• pp.79-94
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• 2009

The objective of the present study was to develop a thanksgiving program for high grade elementary students' anger control and analyze its effects. For this purpose, we set research question 'Does a thanksgiving program have an effect on children's anger control?' and applied a 10 session thanksgiving program to 30 fifth graders in a class, for which the present research was the class teacher, at K Elementary School. A thanksgiving program is a group counseling program that induces the participants to think what a thankful mind is, to find things to thank for around, and to express thanks through specific actions. This study was conducted in a way different from previous research that obtains data from a control group who do not participate in the program and an experimental group who participate in the program In this study, the effect of the program was analyzed according to the level of participation in the experiment. For this, the children were divided into two groups using coupons after the application of the program, and the effect of the thanksgiving program was examined through comparative analysis between the groups and within each group using data obtained from a pretest and a posttest with an anger scale. According to the results, significant changes caused by the positive effect of thanksgiving were observed in the five areas of anger, which are state anger, trait anger, anger repression, anger expression and anger control. That is, the thanksgiving program developed using thanks was found effective in elementary children's anger control. This conclusion is consistent with the reports by Rho Ji hye (2005), Kwon Sean jung et al. (2006), and Kim Dong hee (2008) that a thanksgiving program based on the emotion of thanks can control the emotion of anger.

• The Journal of Society for e-Business Studies
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• v.23 no.2
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• pp.1-20
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• 2018

Car Sharing Service is provided with sharing the vehicleas you can use it anywhere and anytime. The paper verified the factors impact between providing infrastructure characteristics such as scarcity, system quality and service quality and user evaluation factors based on DeLone & McLean IS Success Model. User evaluation factors have an influence on net benefit. D&M IS model mainly proved inner organization impact. The research collected experienced car sharing service, we analyzed the 224 respondents. The result of the hypothesis follows. The scarcity of time is negatively related to perceived social support and app trust. Provisional coupon is positively related to perceived social support and app trust. But, scarcity of quantity is not related to user evaluation factors. Most of the system qualities are related to app trust, however, privacy concern isn't related to app trust. the paper's demographic characteristic is lack of experience frequency. User evaluation factors that are perceived social support and app trust are positively related to user satisfaction and WoM intention. User satisfaction is individual impact and WoM intention is organization impact. Two factors are the net benefit in car sharing service. The area of sharing economy should more study about correlation among experimental various factors. Thus, the paper has different significant from antecedent research. because of trying to experimental analysis.

• Journal of Korean Society of Steel Construction
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• v.20 no.6
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• pp.817-827
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• 2008

The seismic performance of a column splice fabricated with PJP (partial joint penetration) welds for special moment frames was experimentally evaluated in this study. The steel materials that were used for the specimens included SHN490 and SN490 steel, or the newly developed structural steel for seismic application. Fabricating the column splice with PJP welds is highly attractive from the perspective of reducing the welding cost and the construction time. PJP welds in column splices are viewed apprehensively, however, because several tests have shown that PJP welds in thick members tend to become brittle under tensile loads. The column splices in this testing program were designed for the expected plastic moment of the column that current seismic codes typically require. The design strength of partial-penetration welded joints was determined according to the 2005 AISC-LRFD Specification. Three-point loading was applied monotonically, using a universal testing machine, such thatthe column splice joints were subjected to pure tension. The test results showed that the PJP welded splices, if designed properly, can develop a strength exceeding that of the actual plastic moment of the column. The specimen made of the SM490 rolled section, however, showed a brittle fracture at the splice soon after achieving the actual plastic moment of the column. The tensile coupon test results also showed that the material properties of SM490 steel are more unpredictable. Overall, although the test data are limited, the SHN490 and SN490 steel specimens showed a superior and reliable performance.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.10a
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• pp.977-980
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• 2015

Beacons have been noted in the core of the recent things Internet. It is also the technology is spreading most rapidly among the things Internet-related communication technologies. Beacon is a data communications technology that provides information that is customized to know the user's location. Using the BLE technology, to grasp the position of such people and goods. In addition to the non-contact method, since it is possible to communicate within the maximum 70m, it has attracted the interest than the NFC. Beacon, guidance for the current coupon, you can use as an advertising platform, such as the provision of product information, it has also been used in the indoor positioning service. Therefore, in this paper, we introduce about whether Case Study beacon is utilized how in the Internet of Things, were analyzed. Beacon exit the smart phone, the date to be used in conjunction with a wearable device, such as Google glasses and smart watch was not far away. Future it is expected or beacons are used everywhere to be expanded.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.1
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• pp.36-50
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• 1998

The purpose of this study was to investigate quantity food production practices in foodservices by analysing the menus of April, 1996, The questionnaire was developed and responded to by 96 dietitians in Sangju, Munkyung, Gumee, Kimchun, and Andong during November, 1996. The survey was performed by simple random samplings. The results were as follosw; 1. Hospitals and industry served food for thirty days and schools for twenty days. Kimchi was a select-menu for hospitals and one side dish for industry and schools. The type of menu was a single use menu which consisted of cooked rice, soups and three side dishes. 2. The most frequently used ingredients were green onions, rice, carrots, onions, Korean radish roots, pork, eggs, glutinous rice, and milk. Kimchis were served most frequently in all food services and cooked rices and soups were next. 3. The age of most of the respondents was 26 to 30.54.2% of subjects were juniou college graduates and 77.1% were single. Fifty seven point three percent of the dietitians lived with family relatives, or friends. 87.5% of the dietitians had been working for 1 to 5 years. 4. Most foodservices were self-operated. The number of meals served was determined by meal coupon counting in hospitals(37.5%), meal board counting in industry(29.2%), and attendance card counting in schools(41.1%) The cost of sales per meal was approximately 2,450 won in hospitals and was approximately 1,100 won in industry and schools. The average number of days per menucycle was 7.4 in hospitals. 10.3 in industry and 25.5 in schools. Hospitals, industry, and schools held about 118, 265 and 263 recipes respectively. The average number of dietitians was 2.6 in hospitals and 1.0 in industry and schools. Except for the number of recipes, the general practices of foodservices were significantly different(P<0.05). 5. In the general quantity food production, food and seasonings measuring was hardly done. the percentage of foodservices using chemical seasonings was higher in hospitals and industry than in schools. the most important concern was taste, Registered cooks were employed in 75% of schools but only 50.0% in hospitals and 20.8% in industry. Most of the dietitians respinded that their cooks skill was not bad. The education of unregistered cooks was performen once or two times a month in hospitals and industry, and in schools performed everyday. The problem when educating cooks was the lack of cooking skill of the dietitians in schools, and the lack of time in hospitals, and the negative attitude toward education in industry. The method for improving cooking in all foodservices was OJT, or the extension of education facilities and the development and dissemination of standard recipes. The frequency of throwing away leftovers was higher in hospitals. But in industry, the frequency of saving leftovers was higher. 6. Though all foodservices have standard recipes, the number that used them was low, Another problem is that standard recipes resulted in leftovers. The inconveniences of using standard recipes were the difficulty of applying standard recipes to various numbers of customers the complication of use, or facility insufficiency.