• The Research Journal of the Costume Culture
• /
• v.27 no.6
• /
• pp.539-552
• /
• 2019

The purpose of the current study was to examine the role of information on shapewear's functionality in consumers' purchase decisions in an online shopping context. Through two steps of stimulus development process, four mock websites were developed to conduct a main study. In the main study, a 2 (visual information: absent vs. present images of the shapewear's functionality) x 2 (verbal information: absent vs. present descriptions of the shapewear's functionality) between-subject factorial design was employed to examine the impact of visual and verbal information regarding the functionality of shapewear on the consumer decision-making process (i.e., attitudes and purchase intentions). The results showed that verbal information about how shapewear reduces the size of specific body parts (i.e., waist, abdomen, hips, and thighs) were effective in increasing perceived attractiveness in an online context, which increased attitudes and purchase intentions. In addition, attitudes toward the shapewear mediated the effects of expected physical attractiveness on purchase intentions. The results of this study provided empirical support for the importance of expected physical attractiveness in consumers' online purchase decision on shapewear and useful managerial implications for enhancing the effectiveness of online shapewear presentations by including descriptions of the functionality of shapewear in decreasing the size of body parts.

• Culinary science and hospitality research
• /
• v.10 no.1
• /
• pp.96-115
• /
• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.

• Culinary science and hospitality research
• /
• v.23 no.7
• /
• pp.71-79
• /
• 2017

This paper presented analysis on the perception by Korean restaurant employees of Korean royal cuisine. Classification using a subjective research method called Q methodology was performed on perceptions of Korean restaurant employees about Korean royal cuisine. This paper derived four types of perceptions. First type (pursuit of tradition) emphasized traditions of royal cuisine, i.e. cooking method and spacious menu-setting on the table. The second type (pursuit of refinement) stressed the importance of "atmosphere and luxuriousness of Korean restaurants and sophistication of royal cuisine, as well as the improvement of interior and exterior environments of Korean restaurants serving royal cuisine. The third type (pursuit of fundamentals) focused on fundamentals of royal cuisine itself such as raw materials, sincere effort, historical meaning, appropriate prices, etc. The last type (pursuit of health) valued a nutritionally balanced diet rather than taste itself. This study provides more specific positioning strategy based on the characteristics of each of the four classifications for the status of Korean restaurants.

• Journal of the Korean Society of Food Culture
• /
• v.24 no.4
• /
• pp.376-384
• /
• 2009

The purpose of the present study was to examine the relationship between personal value and the motivation for drinking of Korean undergraduate student alcohol drinkers. Data were obtained from undergraduate students experienced in alcohol consumption in Seoul, Kyeonggi-do, and Kyeongsangnam-do. Trained researchers for this particular study conducted the survey and data from 208 students was analyzed using the SPSS package program. In this study, two personal values were examined: 'internal value' and 'external value', and four motives for drinking alcohol were identified: social motive, coping motive, enhancement motive, and conformity motive. The results of the present study showed that personal value had significant effects on the motives for drinking of Korean undergraduate student alcohol drinkers: 1) The internal value was significant on the coping motive and enhancement motive. 2) The external value was significant on the social motive. 3) Neither value was significant on the conformity motive. Based on the findings of the present study, personal value would be a useful variable in the field of alcoholic beverage marketing such as alcohol consumption, consumer behaviors and segmentation of the alcoholic beverage market.

• Journal of the Korean Society of Food Culture
• /
• v.21 no.6
• /
• pp.614-622
• /
• 2006

This study is intended to investigate the wine consumers' reason of drinking and purchasing behavior according to their product involvement. Questionnaires were obtained from wine consumers at wine retailer stores. Trained researchers of this particular study conducted survey and finally 230 questionnaires were analyzed using SPSS package program(v.12.0). The subjects were categorized three different groups(high, medium, and low) based on their wine involvement. The further analysis showed that differences in reasons of wine drinking and purchasing behavior according to their involvement levels, and the characteristics of three segments were summarized at the end of the results. Consumers in high involvement drink wine mainly because they wanted to enjoy various wine experiences and have abundant knowledge for wine. Consumers in medium and low involvement would like to drink due to enjoyment of wine drinking. Expenses of purchasing, quantity and frequency of wine purchasing, country of origin, and sources for wine information showed differences among three consumer groups, but differences were not presented in type of wines and purchasing place by consumers' wine involvement.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.6
• /
• pp.720-728
• /
• 2008

The objective of this article is to examine Korean consumers' perception level of the country-of-origin of brand (COB) of global restaurant franchises. Although global brands have rushed onto the Korean food service market since 1980, there has been little or no research conducted regarding consumers' perception of COB of global restaurant franchises. In this study, we surveyed consumers to determine their perception of COB for 27 foreign global restaurant brands; specifically, we attempted to determine whether or not Korean consumers could correctly recognize the COB of each brand. The results of this research revealed that Korean consumers correctly perceived the COB of certain restaurant brands, and incorrectly perceived some other brands. For instance, Korean consumers' perception level of the COB of McDonald's and KFC were quite high, and conversely their perceptions of the COB of Outback Steakhouse and Pohoa were relatively low. When consumers select a restaurant brand, COB image was shown to be more influential than brand image.

• Journal of Distribution Science
• /
• v.22 no.2
• /
• pp.83-93
• /
• 2024

Purpose: Although many studies have addressed destination marketing concepts, the relationship between beach tourists' memorable tourism experience (MTE), revisit intention and electronic word of mouth (eWOM) remains unknown. To address this issue, the authors established a model to investigate the effects of MTE's dimensions on revisit intention and eWOM. Research design, data and methodology: Drawing on 581 questionnaires from domestic beach tourists in Vietnam, a quantitative study approach was administered to empirically analyze a partial least squares path model in PLS-SEM. Results: The findings revealed that four dimensions of MTE including hedonism, local culture, meaningfulness and involvement have positive influence on beach tourists' revisit intention. Besides, meaningfulness and knowledge directly affect eWOM. It is worth noting that beach tourists' revisit intention significantly and directly influence their eWOM. The findings also confirm the indirect effects of hedonism, local culture, meaningfulness and involvement on eWOM through the mediating role of revisit intention. Conclusions: This study will be important to determine beach tourists' behavior through each dimension of MTE. This study also emphasizes on the direct effect of beach tourists' revisit intention on eWOM, as well as confirms its mediating role in the relation between MTE and eWOM. The findings will assist policymakers and destination marketers with strategies and effective future actions.

• Culinary science and hospitality research
• /
• v.16 no.4
• /
• pp.64-75
• /
• 2010

The aim of the study is to explore how foreigners recognize Korean culture through Korean food and how it influences the perception of Korean restaurants, culture and satisfaction. As a result of analyzing the data, three factors in the Korean culture of restaurants were obtained: style, flavor and affection. With multiple regression analysis, all three hypotheses were supported. Style was the most important contributor to the image of Korean restaurants and culture, followed by affection and flavor. The image of Korean culture has significant influence on satisfaction. Major recommendations of this study can be outlined as follows: First, among style, flavor and affection, style was a major determinant of the image of Korean culture; hence, in order to enhance the image of Korean restaurants and culture, style needs to be emphasized. Second, as the image of Korean culture has significant influence on satisfaction, the images of Korean culture should be well displayed and maintained to boost this satisfaction.

• Cross-Cultural Studies
• /
• v.38
• /
• pp.245-264
• /
• 2015

In this paper, I suggest methodological ways of studying comparative literature regarding ongoing discussions of world and national literature. The role of comparative literature studies has widened in the contemporary era, in which nations have become rapidly entangled and the concept of the world as a unified entity is under question. In this regard, I critically review the traditional principles of the hospitality of cosmopolitanism and the exclusivity of the borders of national literatures. Further, I suggest that scholars adopt the concept by Sigmund Freud of "unfamiliar familiarity" as a methodological motive for studies of comparative literature. Based on this concept, scholars can further develop the unique methods of the discipline of comparative literary studies for teaching and research amidst the ongoing phenomenon of globalization. They can also use these methods to simultaneously contribute to solving the problem of "comparison without a unifying category of the world," as revealed by the results of deconstructional and postcolonial studies. Regarding community-based discussions of literature, I introduce the "bridge and door" metaphor, put forth by Georg Simmel, as a key concept in methodological consideration of translation and in comparative literary studies. In this paper, adopting the metaphor of the bridge and door as an intertextual and social model for comparative studies, I define the new role of comparative literary studies in literary transnationalism, which is particularly necessary when different languages and cultures overlap and become entangled. Regarding the rapidly changing contemporary world community, comparative literary studies, as an experimental discipline, is uniquely capable of examining this kind of community, which forms itself beyond and beneath individual nations.

• Culinary science and hospitality research
• /
• v.8 no.3
• /
• pp.147-168
• /
• 2002

This research made an alternative plan about tour experience program development utilizable cooking peculiar of an Andong locality. First currently Andong region have an Andong bass fishing great meeting, an Andong international mask dance, an Andong apple expo, an Andong Korean beef miss choice meeting, an Andong Hahoe folk village dabbling in water festival, but Andong didn't have about food festival. This region will mask a planning about food festival after this. Second, an Andong have a rich tradition of confucianism and buddhism. For example, there are Bongieong temple and Dosan private school. Therefore it is necessary tour experience program development can join of food and culture. Third, in term original locality of mask dance, we can tour experience development program out of the traditional food festival and mask dance performance. Fourth, Andong have a traditional food (a bluff memorial service rice, Andong fermenting rice, Gunjin noodle) and a traditional Korean-style house(sueding, chirye artists). It is necessary the development of board and loading experience program.