• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.651-664
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• 2022

포스트 코로나 시대에는 관광 욕구가 더욱 강화될 것으로 전망되며, 특히 삶의 질에 대한 관심이 확대되면서 중장년층들의 관광에 대한 관심과 인식이 점차 높아질 것으로 생각된다. 이에 본 연구에서는 경제력을 갖추고 높은 인구수를 가지고 있는 중장년층(40대 이상)을 대상으로 관광지 선택속성과 관광만족 및 추천의도 간의 관계를 규명해 보았다. 이를 위해 서울시 거주하는 40대 이상 생태 관광객 330명을 표본집단으로 하였으며, 유효한 305명 자료만 최종 분석에 활용하였다. 먼저, 관광객의 관광지 선택속성이 관광만족에 미치는 영향을 검증한 결과, 안전성, 다양성, 체험성, 경관성 모두 관광만족에 유의미한 정(+)의 영향을 미치는 것으로 나타났다. 둘째, 관광객의 관광만족이 추천의도에 미치는 영향을 검증한 결과, 관광객의 관광만족은 추천의도에 유의미한 정(+)의 영향을 미치는 것으로 나타났다. 셋째, 관광객의 관광지 선택속성과 추천의도 간의 관계에서 관광만족의 매개효과를 검증한 결과, 다양성을 제외한 안전성, 체험성, 경관성의 경우 추천의도와의 관계에서 관광만족은 매개 역할을 하는 것으로 나타났다. 하지만 본 연구는 서울시 소재 중장년층 305명만을 대상으로 수행된 연구결과이므로 일반화하거나 확대해석하는 데 한계가 있을 수 있다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2002년도 하계학술대회 논문집 B
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• pp.817-820
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• 2002

Since a squirrel cage induction motor by NEMA Design types is designed to withstand full-voltage starting, direct starting method can be the most economical one. Starting a squirrel cage motor from standstill by connecting it directly across the line may allow inush currents of approximately 500-600% of rated current at lagging power factor of 35-50%. For many of the large motors, the starting inrush current may be great enough to cause voltage dips, which may adversely affect the building's lighting system. Electric utilities also have restrictions on starting currents, so that voltage fluctuations can be held to prescribed limits. Therefore the need for choosing the most appropriate method of motor starting is quite essential. In this paper, we proposed a plan for the selection of the most appropriate motor starting method, first by way of numeric simulation using manufacturer's data and second by way of actual experience. So far, more often than not, the selection of motor starting method has been accomplished only as regards to the capacity of the motor and the frequency of starting and stopping. But nowadays such high-tech apparatus as soft starters are being developed, and we are on the position to give more attention to clarify the way of selection of the motor starting method.

• 디지털콘텐츠학회 논문지
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• 제8권2호
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• pp.129-139
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• 2007

과거의 인터랙티브 아트는 과학자들과 예술가들의 학제간의 연구를 통해 조금씩 시도되었다. 디지털 시대를 맞이하면서, 디지털기술을 사용한 예술방식이 점차 늘어가고 있으며 다양한 방식으로 다른 매체들과 결합하고 있다. 본 논문은 $\ulcorner$메타 사계절$\lrcorner$에서 관람자와 인터랙티브 아트 사이에서 어떻게 관람자가 독자적 관람 경로의 선택이 인터랙션을 높이는지에 대해 분석하였다. 관람자 개개인이 선택할 수 있는 관람경로가 누구와도 같지 않은 독자성을 가진다. 이 독자적인 관람경로는 각 관람자가 개인적인 상호작용성을 가지는 위치에 있게 만들고 그들은 인터랙티브 아트 인터페이스의 몰입을 통해 다양한 경험을 느끼게 된다.

• 산업공학
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• 제22권1호
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• pp.26-37
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• 2009

BPM(Business Process Management) secures the agility of an enterprise through automation, integration, and optimization of business process. For the successful BPM introduction, the evaluation and selection of suitable processes for BPM are very important. But as to process evaluation and selection standards, in fact, various selection elements exist and they have to be considered. Therefore, it is very difficult to evaluate systematically and reasonably business processes for enterprises or concerned persons that plan to introduce BPM. This paper describes a Web-based business process evaluation model for BPM using BSC(Balanced Scorecard) and fuzzy AHP(Analytic Hierarchy Process). A Web-based business process evaluation system was implemented based on this and it provides many useful business process evaluation results to enterprises or concerned persons that have insufficient experience and knowledge about BPM, and initially plan to implement BPMS(Business Process Management System). Thus, this paper demonstrates the applicability of fuzzy AHP concept in business process evaluation and selection for BPM, and provides a systemic guidance in the decision-making process.

• 한국식생활문화학회지
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• 제33권4호
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• pp.354-362
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• 2018

With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people's health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.

• 한국식품조리과학회지
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• 제28권6호
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• pp.721-729
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• 2012

This paper aimed to investigate the influence of consumer lifestyle on consumer selection of bakery cafe attributes. Data were collected through a self-administered questionnaire by 403 random consumers between the ages 20s and 30s in several bakery cafes in Seoul and Gyonggi area. Different methods of statistical analysis had been used such as frequency analysis, factor analysis, k-means clustering analysis, cross tabulation, one way ANOVA and Duncan's multiple range test with SPSS for Window 13.0 package. First, when analyzing the 16 questions of comsumer lifestyles, four factors were extracted: 'dining out-oriented factor', 'achievement-oriented factor', 'brand-oriented factor', and 'health-oriented factor'. Second, the respondents were divided into three groups by k-means cluster analysis: no interest group, dining-out & value oriented group, and health-brand oriented group. Third, consumer's bakery cafe attributes were categorized into five factors including 'food', 'convenience and image', 'store promotion', 'positive dining experience', and 'menu & merchandises'. Finally when analyzing the differences in the selection of bakery cafe attributes according to consumer's lifestyles, it showed a significant differences.

• 한국식생활문화학회지
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• 제30권5호
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• pp.611-620
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• 2015

This study was conducted on wine consumers to explore their behavioral characteristics concerning their drinking frequency of wine, wine selection factors, and difficulties in selecting wines. Data were collected during February 19th 2014 to April 20th 2014. Respondents were students who were taking classes about wine at a University located in the Gyeonggi-do area. Prior to the analysis, wine consumers were classified based on frequency of consumption: those who consumed wine less than once a month were classified as "Tell me consumers", whereas those who consumed wine once or more a month were classified as "Engage me consumers." The wine selection factors of the two groups were as follows: 'label aspect', 'taste and aroma', 'use purpose', and 'price and recommendation'. Regarding 'label aspect' and 'use purpose', there were significant differences between the two groups. Regarding difficulties in selecting wines, "Tell me consumers" mentioned the following: 'experience', 'price', and 'food pairing'. "Engage me consumers" mentioned the following: 'ability to identify new wines' and 'tastes of others who drink with or oneself'. Classifying domestic wine consumers and their behavioral features of drinking frequency of wine can be used for market segmentation of wine consumers.

• 한국산학기술학회:학술대회논문집
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• 한국산학기술학회 2006년도 춘계학술발표논문집
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• pp.608-610
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• 2006

Supply Chain Management(SCM) system is a critical investment that can affect future competitiveness and performance of a company. When adopting a new SCM system, organizations experience increasing difficulty in decision making because information technology is changing so rapidly these days. Therefore, organizations have been looking for industry standards and proven methods of selection that they can utilize to choose the best SCM system. To select an optimum solution, we need to consider a number of different quantitative and qualitative factors such as cost, user interface and convenience, reference site, and so on. In this study, we propose a solution selection model of SCM systems using Fuzzy AHP to maximize the return on investment in information technology. The proposed model can systematically construct the objectives of SCM system selection to support the business goals.

• 한국식생활문화학회지
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• 제27권2호
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• pp.184-192
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• 2012

The purpose of this study was to analyze the general characteristics of coffee house consumers as well as the importance and satisfaction of selection attributes of specialty coffee houses according to length of coffee education period. Applicants in the Gwangju and Jeonnam area who had finished their Barista 2 grade certificate examination participated in a survey on March 12, 2011. Further, university students living in Gwangju participated as subjects who had never experienced coffee education from March 15 to March 31, 2011. Two-hundred and one subjects participated in the survey, and 184 questionnaires were used for analysis. Regardless of coffee education experience, quality of coffee was important, but higher educated subjects showed the lowest satisfaction of coffee from a coffee house (p<0.01) in terms of attributes such as freshness of coffee beans (p<0.01) and overall taste (p<0.01). Further, subjects who received no or little education demonstrated high correlation between importance/satisfaction of 'brand' and 'employee' compared to subjects who studied more than 2 semesters. These results provide future coffee house entrepreneurs and baristas with market information and marketing strategies for understanding customers' coffee house selection attributes.

• 한국유기농업학회지
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• 제32권1호
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• pp.39-54
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• 2024

This study aimed to elucidate the relationship between the selection attributes and visit motivations of Ningxia wineries and tourist satisfaction and intention to revisit. Utilizing multiple linear regression and simple linear regression models, the study quantitatively analyzed tourists' selection attributes and visit motivations for Ningxia wineries. Factor analysis categorized 12 visit motivation variables into four factors: 'Sensation', 'Educational', 'Companion-Friendly', and 'Experiential'. Additionally, 17 selection attribute variables were classified into four factors: 'Service Quality', 'Environmental', 'Facility', and 'Economic'. Through analyzing the impact of visit motivations on satisfaction and revisit intentions, we have identified the pivotal factors as 'Wine Cultural Education', 'Enhanced Companion-Friendliness', and 'Wine Cultural Experience'. In the analysis of the relationship between selection attributes and revisit intentions, crucial elements involve 'Service Quality provided by the winery"'and 'Environmental of the winery'. Conversely, key influencing revisit intentions include 'Environmental of the winery' and 'Costs and Pricing associated with winery visits'. To ensure the sustainable development of the Ningxia winery industry and promote the enduring growth of rural economies, wineries should place greater emphasis on cultivating wine cultural experiences, artisanal activities, and other project endeavors.