• Journal of the Institute of Convergence Signal Processing
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• v.21 no.4
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• pp.202-208
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• 2020

Recently, the importance of non-face-to-face has been emphasized due to COVID-19, and the use of sharing spaces is also expanding. The use of uncontact check-in technology for access control of sharing spaces reduces waiting time and optimizes workers' efficiency, resulting in operational cost savings. In this paper, we propose a sharing space access management system based on a mobile key and RCU (Room Control Unit), access to the facility using a mobile key, and monitor the facility using an RCU. Proposal system is for shared accommodation, rental field (residence, sale-selling hotel), shared office, etc. when there is a one-time visitor on a specific day and time, the corresponding password is delivered to the mobile platform to expose and key the existing password. It is supported by a field-adaptive system that can reduce discomfort such as delivery. In order to test the operation of the proposed integrated system, tests were conducted according to scenarios to understand the overall status of the user's reservation, check-in, and check-out, and a 100% success rate was derived for each item by setting performance indicators to prove test reliability.

• Korea Science and Art Forum
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• v.27
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• pp.231-246
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• 2017

The purpose of this study is to examine effects of sustainability of convention events on brand equity and customer loyalty. This paper also explores the mediating role of brand equity amid sustainability of convention events and customer loyalty. The four determinants ofsustainability of convention events examined in this study are economic sustainability, environmental sustainability, social sustainability and event sustainability. Brand equity refers to performance, social image, value, trust worthiness, and attachment. The findings are as follows: (1)most sustainability of convention events have a positive effect on each brand equity's elements; (2)all sustainability of convention events have a positive effect on loyalty; (3)brand equity of convention is significantly related to customer loyalty. (4)brand equity plays a mediating role between sustainability of convention and customer loyalty. The findings will not only be useful in improving the structure of sustainability of convention events, but also in enhancing competitiveness in Korea's convention industry.

• Asia Marketing Journal
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• v.2 no.1
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• pp.27-41
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• 2000

본 연구는 서비스산업인 호텔기업을 대상으로 특 1 급, 특 2 급, 1 급 호텔의 시장지향성이 관리자와 종업원들간에 어떻게 지각되고, 호텔등급별로 시장지향성은 차이가 있으며, 호텔등급별로 시장지향성이 사업성과에 미치는 영향력은 차이가 있는가를 알아보고자 이에 관련된 연구과제를 설정하고 실증분석 하였다. 본 연구의 실증분석 결과는 다음과 같다. 첫째, 호텔등급별로 관리자와 종업원들은 특 1 급 호텔의 경우 경쟁자의 가격구조에 대한 반응(Moi3)(p<.01)과 시장세분화를 근거로 한 신제품/서비스 개발(Mor1)(p<.05), 특 2 급 호텔의 경우 고객여론 조사 정도(Mog2) (p<.05), 시장세분화를 근거로 한 신제품/서비스 개발(Mor1)(p<.05), 제품/서비스 개발 노력이 고객욕구와 일치하는 가의 정기적 점검 (Mor2)(p<.05)., 1 급 호텔의 경우 비공식적 수단에 의한 호텔산업 정보 수집 정도(Mog3) (p<.05), 사업계획이 시장조사보다는 기술발전에 따라 이루어지는 정도(Mor3)(p<.05) 등의 시장지향성 항목에 대해서 유의적인 지각 차이를 보이는 것으로 나타났다. 둘째, 특 1 급 호텔의 시장지향성이 특 2 급, 1 급 호텔의 시장지향성보다 높은 것으로 나타나 특 2 급, 1 급 호텔은 특 1 급 호텔을 전략적 벤치마킹의 대상으로 설정할 필요성이 있는 것으로 나타났다. 셋째, 호텔등급 별로 시장지향성이 성과에 미치는 영향력(R²)을 분석한 결과, 특 1 급과 특 2 급 호텔이 1 급 호텔에 비하여 유의적으로 높은 것으로 나타났다. 한편 특 1 급과 특 2 급 호텔은 통계적으로 유의적인 차이는 없었으나 특 1 급 호텔의 시장지향성이 더 높은 것으로 나타났다.

• The Korean Journal of Franchise Management
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• v.15 no.2
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• pp.57-75
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• 2024

Purpose: Nowadays, many restaurants use serving robots. Initially, many people thought that Covid-19 caused the spread of serving robots. However, even as the endemic, many restaurants still use serving robots. Therefore, this study examines why many customers choose restaurants with serving robots, using the UTAUT2 framework. Additionally, this study explores whether shyness has a moderating effect on these factors. Research design, data and methodology: Data were collected from 307 consumers who had visited a restaurant using a serving robot and analyzed using SmartPLS 4.0 software. A total of 286 datasets were analyzed. Result: We found that the precedence factors of UTAUT2 (Performance Expectancy, Effort Expectancy, Social Influence, Facilitating Condition, Hedonic Motivation) had a positive effect on attitude. Furthermore, attitude had a significant positive effect on Behavioral Intention. However, shyness did not appear to have a moderating effect among these factors. This is likely due to customers using serving robots for very short time, as identified in the literature review. Conclusions: As a result of this study, it was explained that Hedonic Motivation had the most significant positive effect on shaping attitudes toward restaurants using serving robots through the UTAUT2 model.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.183-192
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• 2006

The purpose of this study was to investigate the performance of elementary school dietitians in terms of nutrition education in the northern portion of Gyeonggi province. Self-administered questionnaires were given to 50 dietitians who have worked in elementary schools with self-operation food service, and 35(70%) dietitians returned the questionnaires. The results are summarized as follows: no students took part in nutrition education as a regular course, but all dietitians performed nutrition education in passive ways, such as 'using home correspondence'(39.0%), 'bulletin board/poster'(22.0%), 'using the internet'(13.4%) and 'indirectly through a classroom teacher'(12.2%). Most respondents performed nutrition education 'one time/month'(66.0%) or 'one time/week'(20.0%). The respondents thought that suitable teaching times for nutrition education were 'during a related subject'(35.5%), 'during lunch time'(22.6%) rather than 'during an independent subject'(16.1%). Most of the dietitians(94.3%) did not perform nutrition counseling because of 'a lack of opportunity'(72.7%) and 'workload'(27.3%). Additionally 88.6% of respondents did not have the time of for nutrition counseling for parents because 'am not a teacher'(56.7%) and 'workload'(30,0%). Information sources for nutrition education were mainly 'internet'(71.4%) and 're-educationa1 materials'(17.1%). They possessed instructional materials in the forms of 'printed materials'(35.1 %), 'exhibition/bulletin board'(31.2%), and 'electrical materials'(33.8%), 'but did not have 'solid materials' such as food models and dolls. Generally they had mostly 'leaflets'(82.9%), 'bulletins'(68.6%), 'internet'(57.1%), and 'CDs'(57.1%). Preferences for instructional materials used were 'printed materials'(46.2%), 'exhibition/bulletin board'(36.5%), and 'electrical materials'(17.3%) 'Leaflets'(80.0%) were mainly used; 'CD'(17.1 %) use was low compared to the proportion possessing CDs. The topics frequently chosen by the subjects for nutrition education were 'table manners'(82.9%), 'basic concepts of food and nutrition'(80.0%), and 'proper food habits'(80.0%), but the topics helpful for practical use, such as 'how much do I eat'(20.0%) and 'nutrition labeling'(37.1%), were not included frequently. The respondents thought that 'eating only what they like'(60.0 %), 'intake of processed foods'(17.8%), and 'obesity'(17.8%) were the most common nutritional problems among elementary school children. They also thought that establishing a regular course for nutrition education was an effective way to cut down on these nutritional problems. In conclusion, nutrition education programs that are combined with effective instructional materials and practical topics should be developed. Additionally, it is recommended that dietitians act as teachers who participate in regular courses as soon as possible.

• International Journal of High-Rise Buildings
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• v.6 no.3
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• pp.227-235
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• 2017

This paper describes some of the challenges for structural design of a mid-story seismic isolated high-rise building, which is located near Tokyo station, completed in 2015. The building is a mixed-use complex and encompasses three volumes: one substructure including basement and lower floors, and a pair of seismic isolated superstructures on the substructure. One is a 136.5m high Main Tower (office use), and the other is a 98.5 m high South Tower (hotel use). The seismic isolation systems are arranged in the $3^{rd}$ floor of the Main Tower and $5^{th}$ floor of the South Tower, so that we call this isolation system as the mid-story seismic isolation. The primary goal of the structural design of this building was to secure high seismic safety against the largest earthquake expected in Tokyo. We adopted optimal seismic isolation equipment simulated by dynamic analysis to minimize building damage. On the other hand, wind-induced vibration of a seismic isolated high-rise building tends to be excited. To reduce the vibration, the following strategies were adopted respectively. In the Main Tower with a large wind receiving area, we adopted a mechanism that locks oil dampers at the isolation level during strong wind. In the South Tower, two tuned mass dampers (TMDs) are installed at the top of the building to control the vibration. In addition, our paper will also report the building performance evaluated for wind and seismic observation after completion of the building. In 2016, an earthquake of seismic intensity 3 (JMA scale) occurred twice in Tokyo. The acceleration reduction rate of the seismic isolation level due to these earthquakes was approximately 30 to 60%. These are also verified by dynamic analysis using observed acceleration data. Also, in April 2016, a strong wind exceeding the speed of 25m/s occurred in Tokyo. On the basis of the record at the strong wind, we confirmed that the locking mechanism of oil damper worked as designed.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.26 no.1
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• pp.59-67
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• 2013

Complex-shaped tall building causes many structural challenges due to its structural characteristics regarding inclined members and complexed shape. This paper is aimed at development of design process using computational-platform which is effective design tool for responding frequent design changes, particularly as to overseas projects. StrAuto, a parametric structural modeling and optimizing system, provides the optimized alternatives according to design intent and realize a swift process converting a series of structural information necessary to nonlinear analytical models. The application of the process was to a 45-story hotel building in Ulanbator, Mongolia adopting shear wall and special moment frame with outrigger systems. To investigate the safety of lateral force resisting system against maximum considered earthquake(MCE), nonlinear response history analysis was conducted using StrAuto.

• Fisheries and Aquatic Sciences
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• v.24 no.1
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• pp.19-31
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• 2021

Seaweeds are a potential source of minerals, essential amino acids, fatty acids, proteins, and various bioactive compounds such as antioxidants. The higher water content of seaweeds reduces the shelf life and this requires the appropriate drying method. The drying conditions play a major role in the conservation of nutrient composition in dried seaweeds. In recent years, the seaweed industry has used many different drying methods with advantages and limitations. Hybrid hot-water Goodle dryer (HHGD) which is a special dryer mixed with hot-water and a Korean traditional heating system (Goodlejang) might be a solution to avoid these limitations. The present study evaluated the effect of drying conditions in HHGD on nutrient composition and bioactivities of brown seaweeds. Moreover, freeze-dryer (FD) and HHGD were employed in this study to compare the dried outputs obtained from four brown seaweed species. The present study aims to evaluate the effect of the hybrid hot-water Goodle drying method (HHGDM) on the nutritional composition and antioxidant activity of dried seaweeds. AOAC standard methods were used to analyze the proximate composition of dried samples and their 70% ethanol extract. The intracellular and extracellular antioxidant activities were evaluated using Vero cells and electron spin resonance (ESR) spectrometer respectively. High performance liquid chromatography, apoptotic body formation, and in-vivo experiments were used for further confirmation of the quality of dried output. The proximate composition results obtained from drying in HHGD and FD did not exhibit any significant difference. Moreover, the seaweed extracts from the dried seaweeds by HHGD and FD dryings were also not different and both significantly down-regulated in-vivo and in-vitro oxidative stress. Furthermore, the high performance liquid chromatography results revealed that the two dryers did not make the major peaks different in the chromatograms. Freeze-drying method (FDM) provides elevated quality for dried output, but there are limitations such as high cost and low capacity. The results from a novel HHGD did not provide any significant difference with the results in FD and expressed a potential to avoid the limitations in FD. Overall, these findings solidified the applicability of HHGD over FD.

• Journal of Intelligence and Information Systems
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• v.28 no.2
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• pp.171-189
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• 2022

Online reviews play an essential role in the consumer's purchasing decision-making process, and thus, providing helpful and reliable reviews is essential to consumers. Previous online review helpfulness prediction studies mainly predicted review helpfulness based on the consistency of text and rating information of online reviews. However, there is a limitation in that representation capacity or review text and rating interaction. We propose a CNN-RHP model that effectively learns the interaction between review text and rating information to improve the limitations of previous studies. Multi-channel CNNs were applied to extract the semantic representation of the review text. We also converted rating into independent high-dimensional embedding vectors representing the same dimension as the text vector. The consistency between the review text and the rating information is learned based on element-wise operations between the review text and the star rating vector. To evaluate the performance of the proposed CNN-RHP model in this study, we used online reviews collected from Amazom.com. Experimental results show that the CNN-RHP model indicates excellent performance compared to several benchmark models. The results of this study can provide practical implications when providing services related to review helpfulness on online e-commerce platforms.

• The Korean Journal of Franchise Management
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• v.13 no.3
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• pp.31-43
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• 2022

Purpose: Service quality is a topic of constant interest in marketing research and practitioners. Service quality is an important factor influencing performance even in the context of coffee shops, and research on service quality management strategies continues by coffee shop researchers and practitioners. The service quality of coffee shops is a source of competitive advantage and is an important factor in enhancing customer and business performance. This study aims to identify the effects of cognitive evaluation on emotional and behavioral responses using a cognitive-emotional-behavioral framework and SOR model in the coffee shop context. Cognitive evaluation (service quality) consists of tangibles, responsiveness, assurance, reliability, and empathy dimensions. Research design, data, and methodology: In the proposed model, positive and negative emotions and satisfaction mediate the relationship between service quality and money to spend and visit frequency. The data were collected from customers who visited a coffee shop within the last 1 month. The survey was conducted for about one month. Among a total of 300 distributed questionnaires 261 responses were used for data analysis. The data were analyzed using frequency analysis, measurement model analysis, and structural equation modeling analysis with SPSS 28.0 and SmartPLS 4.0. Results: Tangibles, responsiveness, assurance, and empathy had significant positive effects on positive emotion, while only reliability had a significant negative effect on negative emotion. Both positive and negative emotions had significant positive effects on customer satisfaction, but not on money to spend and visit frequency. Lastly, customer satisfaction had significant positive effects on money to spend and visit frequency. Conclusions: The study revealed the relative weight of cognitive factors on customer emotions and confirmed the validity of SOR model. The fact that tangibility is the most important factor in increasing positive emotions and reliability is the most important factor in reducing negative emotions provides a direction for emotional branding strategies using the service quality mix of coffee shops. This study confirmed the full mediating role of satisfaction between positive and negative emotions and consumer behaviors (money to spend and visit frequency). This infers that when a coffee shop increases customer satisfaction through customer emotion management, the customer's money to spend and visit frequency in the coffee shop increases.