• The Journal of the Korea Contents Association
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• v.22 no.4
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• pp.651-664
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• 2022

The purpose of this study was to verify the effect of tourists' tourist selection attributes on tourism satisfaction and to verify the mediating effect of tourism satisfaction in the effect of tourist selection attributes on recommendation intention. To this end, a survey was conducted on 305 male and female tourists in their 40s or older in Korea. The main results are as follows. First, among the tourist destination selection attributes, safety, attractiveness, experience, and landscape were all found to have a significant positive effect on tourism satisfaction. Second, it was found that the tourist satisfaction had a significant positive effect on the recommendation intention. Third, in the case of safety, experience, and landscape excluding attractiveness, tourism satisfaction was found to play a mediating role in the relationship with recommendation intention. It can also be seen as an academic significance of this study that the tourist's selection attribute has a positive effect on tourism satisfaction, and this increased tourism satisfaction will have a positive effect on the local tourism intention. problem.

• Proceedings of the KIEE Conference
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• 2002.07b
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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.

• Journal of Digital Contents Society
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• v.8 no.2
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• pp.129-139
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• 2007

The past interactive art was only attempted through interdisciplinary study of art and science. As it goes to the digital age, however, the artistic methods based on digital technology have been gradually increasing in combination with other media in various ways. This paper analyzes how spectators' individual selection of viewing-route increases the interaction between spectators and interactive art work by focusing on $\ulcorner$Meta 4Saisons$\lrcorner$. In the process of route selection, each spectator selects his/her own viewing-route almost different from the others', respectively. This individual viewing-route makes each spectator placed in a position of individual interaction, thus leading him/her to the experience of various feelings through the act of immersing in the interactive art interface.

• IE interfaces
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• v.22 no.1
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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.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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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.

• Korean journal of food and cookery science
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• v.28 no.6
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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.

• Journal of the Korean Society of Food Culture
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• v.30 no.5
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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.

• Proceedings of the KAIS Fall Conference
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• 2006.05a
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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.

• Journal of the Korean Society of Food Culture
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• v.27 no.2
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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.

• Korean Journal of Organic Agriculture
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• v.32 no.1
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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.