• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.23 no.3
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• pp.10-17
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• 2009

In this paper, we explained the relation between evaluating display device and emotional image quality evaluation in human perceptual view. It is also suggested two emotional image quality evaluation method of display reflecting human visual function. One is the color space of CIECAM02 and the other is capturing moving image. It is necessary to standardize the evaluation methods of image quality based on emotional evaluation.

• Science of Emotion and Sensibility
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• v.20 no.1
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• pp.57-66
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• 2017

Emotional image quality optimization methodologies are investigated using technological image quality controls based on the eye tests of various image samples. The images are evaluated based on various contrast, lightness and saturation image quality metric tone curves. The order of importance to image quality enhancements is contrast, saturation and brightness. The slopes of emotional image qualities with respect to technical image quality metric changes are found to be composed of mathematical function modelling with nearly zero, intermediate and maximum slope regions in general, which can reflect well known log and saturated as well as conventional reverse U shape natures. Image quality improvements are analyzed not only with just single but also with multiple image quality metrics. To ease the unified image quality metric analysis and control, a new function is presented to utilize both the newly found and conventional emotional image quality behaviors. It is found that the overall image quality enhancement can be realized only in a few limited cases of multiple image quality metric controls. It is also found that the kinds of image quality enhancement methodologies are not strongly dependent on image contents (genre).

• Culinary science and hospitality research
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• v.13 no.3
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• pp.115-126
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• 2007

Previous studies have focused on service quality by examining customer satisfaction and retention. Little, if any work has been conducted exploring the emotional state of customers and that state in con-nection to perceived service quality. The objective of this study was to explore and determine how a customer's emotions perceive and respond to service quality within family restaurants. It was found that within a positive emotional field, product and personal service quality showed a high correlation to the positive image while customers experiencing negative emotions had the perception of poorer product and personal service quality as well as a worse impression of cleanliness. Cleanliness was not connected to the issue of customer satisfaction but each of these three factors, whether positive or negative, led to the creation and mediation of an image which in itself directly resulted in customer satisfaction. Customer emotional fields are not merely the by-product of quality issues, or satisfaction but in fact the foundation by which all other factors must be considered and analyzed. Family restaurateurs need to focus on the customer's emotional well-being to create customer satisfaction.

• Journal of Korean Society for Quality Management
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• v.41 no.2
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• pp.261-276
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• 2013

Purpose: This study intends to offer strategic implications that can be used in Korean medicine hospitals through analysis of causal relationship among factors focusing on image improvement and trust building. Methods: Differential model was introduced to test causal relationship. Questionnaire was developed, and data was collected and analyzed with Structural Equation Modeling. Results: Medical service has effects on image, trust, and CS. CS has an effect on trustworthiness, and trustworthiness has positive effect on loyalty intention and has negative effect on switching intention. Emotional attachment has moderating functions between trust and loyalty intention and between trust and switching intention. Conclusion: This study offers practical implications to relevant managers, at the same time it has limitations that omits relevant study of inducing factor for emotional attachment.

• Journal of Digital Convergence
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• v.17 no.5
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• pp.361-367
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• 2019

The purpose of this study is to examine the high-emotional quality in the design perceived by the Chinese millennials. To do this, we summarized the theoretical concepts of high-emotional quality in design based on the understanding of the characteristics of the millennials. Second, we collected and analyzed the high-emotional quality images thought by 50 millennials living in Beijing, China. Research results showed that high-emotional quality in the design perceived by the Chinese millennials was the innovation of the technology with the change of times, the social superiority that distinguishes me from other groups, and the cultural excellence taking more pride in own culture. This study are expected to be used as the basic data to understand the emotions of the Chinese millennials and to establish a design strategy for them.

• The Korean Journal of Franchise Management
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• v.6 no.2
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• pp.51-66
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• 2015

As competition for better service between corporations is getting fierce, many efforts to improve service quality are being made endlessly. The quality of service is directly associated with customer satisfaction and the employee performance of emotional labor is a key factor to attain a high level of customer review and better corporation image. This study examines an influence of emotional labor on job stress and customer orientation in the context of a service franchise firm. The results are as follow. First, deep acting of emotional labor has a negative influence on job stress, and surface acting of emotional labor has a negative influence on customer orientation. Also, job stress has a negative influence on customer orientation. Second, deep acting of emotional labor does not have a positive influence on customer orientation. Third, surface acting of emotional labor does not have a positive influence on job stress. The findings of this study show that deep acting of service based on an employee emotion can produce the employee's better service attitude by decreasing employees' job stress, but standardized surface acting of service cannot. Therefore, franchisor needs to use employees' deep acting to improve the franchisee service quality.

• The Journal of the Korea Contents Association
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• v.17 no.10
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• pp.72-84
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• 2017

This study aims to investigate how the service quality of a farm party affects the cognitive and emotional images of the farmhouse and revisit intentions by designing a research model and testing hypotheses. First, findings of the test show that when it comes to service quality, the physical environment and program contents of farm party have an effect on the cognitive image of the farmhouse while the qualification of party operators does not. Second, the physical environment of the party and party operator's qualification affect the emotional image but the program contents has no effect. Third, The cognitive and emotional images have an effect on the revisit intentions. It is certain that the farm party serves as cultural contents facilitating the rural economy and an emerging business model in the rural tourism. When we approach the farm party as a business model to provide service, not cultural contents as party, however, farmhouses may build a positive image as a new tourist destination and also see their economy facilitated. This study looks into Seoul and Gyeonggi areas and thus is geographically limited and does not cover national phenomenon.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.27 no.2
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• pp.71-84
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• 2021

The purpose of this study is to establish a new management strategy to meet customer needs of discount stores as customers demand higher and more diverse services in addition to low prices. An empirical analysis on consumers to explore the structural relationships between the quality, environmentally friendliness, consumer perception, service value, and emotional response of retail ready packaging (RRP) in discount stores in order to find out how they affect customer satisfaction and repurchase intention. First, it was confirmed that the RRP quality of discount stores that affects customer satisfaction is mediated by the emotional response. Second, it was found that RRP in discount stores should continue to devise strategies to improve service quality along with efforts to provide more benefits perceived by customers to increase customer satisfaction and repurchase intention. Third, it was confirmed that the RRP image of discount stores has a positive (+) effect on service value, emotional response, customer satisfaction, and repurchase intention.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• International Journal of Costume and Fashion
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• v.10 no.2
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• pp.51-59
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• 2010

This study regarded fashion selection criteria as clothing consumption value and desired fashion images, and examined selection differences according to regional subculture groups. Clothing consumption value is a direct value that people seek with clothing products and a perceived value which is divided into emotional, social, price, quality values. Fashion image which is a feeling communicated to others by wearing a certain fashion style is the most superficial value. Multivariate Analysis of Variance (MANOVA) was performed to test the differences between regional subculture groups in clothing consumption values and desired fashion images. We found some differences in clothing consumption value specifically in emotional value and social value. The group differences were remarkably significant in fashion image comparison. 'Kang-nam' group pursued 'lively', 'sophisticated', 'charming', feminine', 'gorgeous' image more than 'Kang-buk' group. While 'Kang-buk' group produced lower scores in ideal fashion images, the group had significant higher seeking in 'sportive' image compared to 'Kangnam' group.