• Journal of Korea Port Economic Association
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• v.28 no.3
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• pp.193-214
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• 2012

The interest on cruise service has been increased due to the economic development and income growth all over the world during last several decades. However, cruise industry in Korea is located in the initiating stage and the service is just focused on costal cruise service. This study investigates relationship between influencing factors of the selection attributes of cruise service on tourism satisfaction and behavioral intention. Additionally, the study aims to provide information to establish customer-oriented marketing strategies for cruise tour service. Literature review is conducted to find out the factors in order to meet the future users preference and expectations. The data was collected on-board customers of "One Night Cruise" on Panstar Line. The result of the study shows that a certain number of factors are statistically significant on the cruise tour intention of potential customers. It shows that there is significant difference related to the using purpose and the usage attitude. Managers in the cruise company are able to utilize the practical implications of the present study when the cruise service launches in Korea. This study exists limitations that samples are not sufficient and the research can not be generalized due to the inadequate samples of target company.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.4
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• pp.199-208
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• 2023

Taguchi method is one of the most popular approaches for design optimization such that performance characteristics become robust to uncontrollable noise variables. However, most previous Taguchi method applications have addressed a single-characteristic problem. Problems with multiple characteristics are more common in practice. The multi-criteria decision making(MCDM) problem is to select the optimal one among multiple alternatives by integrating a number of criteria that may conflict with each other. Representative MCDM methods include TOPSIS(Technique for Order of Preference by Similarity to Ideal Solution), GRA(Grey Relational Analysis), PCA(Principal Component Analysis), fuzzy logic system, and so on. Therefore, numerous approaches have been conducted to deal with the multi-characteristic design problem by combining original Taguchi method and MCDM methods. In the MCDM problem, multiple criteria generally have different measurement units, which means that there may be a large difference in the physical value of the criteria and ultimately makes it difficult to integrate the measurements for the criteria. Therefore, the normalization technique is usually utilized to convert different units of criteria into one identical unit. There are four normalization techniques commonly used in MCDM problems, including vector normalization, linear scale transformation(max-min, max, or sum). However, the normalization techniques have several shortcomings and do not adequately incorporate the practical matters. For example, if certain alternative has maximum value of data for certain criterion, this alternative is considered as the solution in original process. However, if the maximum value of data does not satisfy the required degree of fulfillment of designer or customer, the alternative may not be considered as the solution. To solve this problem, this paper employs the desirability function that has been proposed in our previous research. The desirability function uses upper limit and lower limit in normalization process. The threshold points for establishing upper or lower limits let us know what degree of fulfillment of designer or customer is. This paper proposes a new design optimization technique for multi-characteristic design problem by integrating the Taguchi method and our desirability functions. Finally, the proposed technique is able to obtain the optimal solution that is robust to multi-characteristic performances.

• Journal of Digital Convergence
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• v.12 no.4
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• pp.319-326
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• 2014

According to the increasing mobile security users who have experienced authentication failure by forgetting passwords, user names, or a response to a knowledge-based question have preference for biological information such as hand geometry, fingerprints, voice in personal identification and authentication. Therefore biometric verification of personal identification and authentication for mobile security provides assurance to both the customer and the seller in the internet. Our study focuses on human hand biometric information recognition system for personal identification and personal Authentication, including its shape, palm features and the lengths and widths of the fingers taken from mobile phone photographs such as iPhone4 and galaxy s2. Our hand biometric information recognition system consists of six steps processing: image acquisition, preprocessing, removing noises, extracting standard hand feature extraction, individual feature pattern extraction, hand biometric information recognition for personal identification and authentication from input images. The validity of the proposed system from mobile phone image is demonstrated through 93.5% of the sucessful recognition rate for 250 experimental data of hand shape images and palm information images from 50 subjects.

• Proceedings of the Korean Society for Quality Management Conference
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• 1998.11a
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• pp.495-507
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• 1998

For the product development using Human Sensibility Ergonomics, it is very important to understand human preference and sensibility of products. Human sensibility is affected by each person's psychological factor and is different for individuals. This paper analyzed consumer's automobile purchase patterns, according to the types and the features of face, using the psychological concept that human the types and the features of face have been used to understand human personalities. In this paper, it is showed that there are some differences among customer's automobile purchase patterns, according to the types and the features of face If further study has been done in this field, this study could be applicated in Human Sensibility Ergonomics, Marketing, etc.

• Journal of Digital Contents Society
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• v.15 no.2
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• pp.227-235
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• 2014

The change from people's work-centered values to their leisure-centered values leads into the change in their life styles. In the circumstance, people's participation into sports activities seems to be an important means to improve their quality of life. Along with the change of the times, more people take part in water leisure sports including kayak. As a result, people's needs for various designs of water leisure goods are on the rise. In this sense, it is necessary to come up with strategies to actively respond to such a change. In this paper, we proposed a user decision-making support system for designing kayaks for leisure. Based on the previous studies and literatures and a questionnaire survey with consumers, it chose the sensitivity related to design. By conducting factor analysis and evaluation, it drew sensitivity and proposed kayak design layouts in the aspect of customer sensitivity preference. It is expected that the result of this study will be used not only for kayak design, but as a design guide for the equipment of water leisure sports, and will be applied for user-friendly design.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.554-561
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• 2011

The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.

• The Research Journal of the Costume Culture
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• v.20 no.6
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• pp.883-894
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• 2012

Fashion companies are faced with more severe competition with the emergence of new types of retail formats. Retailers are coming up with new shopping values to maximize their profits and benefits of customers. The aim of this study was to study shopping values and analyze differences in store selection criteria and store visits among. The respondents were males and females with ages ranging from the 20's to the 40's, residing in Seoul and the Gyeonggi area. Data were collected via both online and offline. Data from 427 respondents were analyzed using SPSS 17.0. Results indicated that there were three categories including hedonic, informative, and reliable shopping values from the factors for clothing shopping values. They form three types of consumer groups such as active, passive-reliable, and hedonic-informative shopping value groups. These three groups were different in terms of demographic characteristics. For the factor influencing store preference, the range of product selection and customer service were the two significant features that showed substantial differences in the shopping value groups store's atmosphere, salespeople, convenient location, price, and brand store did not have significant differences across groups. Retailers of each fashion retail formats have to consider consumers shopping values for their retail decision makings.

• Korean Business Review
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• v.20 no.1
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• pp.145-168
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• 2007

Recommender system helps customers to find easily items and helps the e-biz companies to set easily their target customer by automated recommending process. Recommender systems are being adopted by several e-biz companies and from these systems, both of customers and companies take some benefits. This study sets several thresholds to the similarity weight, which indicates a degree of similarity of two customers' preference, to improve the performance of prediction accuracy. According to the threshold, the accuracy of prediction is being improved but some threshold setting shows the reduction of the prediction rate, which is the coverage. This coverage reduction has male effect on the prediction accuracy of customers, so more study on the prediction accuracy of recommender system and to maximize the coverage are needed.

• Journal of the Korean Dietetic Association
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• v.23 no.2
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• pp.129-142
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• 2017

The purpose of this study was to compare the usage of beef and foodservice managers' perceptions of beef quality by foodservice type. A survey was conducted on 546 dietitians, and 499 acceptable responses were used for data analysis. By weight, pork was the most used meat in foodservice institutions, followed by poultry and beef. More than half of the foodservices selected meat suppliers by competitive bidding. Approximately 85.8% of the respondents used Hanwoo beef, followed by Australian beef and Youku beef. Beef type differed significantly by foodservice type (P<0.001): most of the schools and social welfare facilities used Hanwoo beef, whereas most hospitals and business/industry operations used Australian beef. When purchasing beef, safety of beef was rated the most important, while eco-friendliness was rated the least important. Most of the dietitians understood that marbling is one of the determinants of the beef quality, but were not aware of other components. Dietitians that selected Hanwoo and Youku beef were more satisfied with quality, taste, nutrition, freshness, country of origin, package, customer, preference, and availability for various menus than those who used imported beef. Dietitians who used Hanwoo beef were the most satisfied with country of origin, whereas the others were the most satisfied with safety. Since the dietitians are in charge of planning menus and selecting meat suppliers at foodservice institutions, they should make knowledgeable decisions by understanding meat supply systems and quality of beef.

• Journal of Digital Convergence
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• v.16 no.9
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• pp.497-502
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• 2018

The purpose of this study is to investigate the correlation between female gradation angle and angles of female gradation according to the angle of the treatment. A total of 100 questionnaires were analyzed using questionnaires. The results showed that sophisticated images were observed at $5^{\circ}$, $31^{\circ}$, and $85^{\circ}$ of gradation, and elegance images were observed at $15^{\circ}$ and $65^{\circ}$, and modern images were observed at $50^{\circ}$. Through this study, we will be able to conduct in-depth follow-up research on female gradation cuts classified by the trend position of trends in Korean men, and it will be possible to use it as basic data for deeper haircut education at the same time as creating customer satisfaction.