• 디지털산업정보학회논문지
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• 제8권3호
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• pp.185-198
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• 2012

This paper is to analyze consumer's acceptance phase of innovative IT product on the ground of dividing into product and application phase. In the acceptance phase of product determinants to consumer's satisfaction were analyzed and TAM(Technology Acceptance Model) were applied to the acceptance phase of application. It is analyzed that how well expected usefulness and perceived satisfaction to product have positively influence its performance and perceived satisfaction respectively in the acceptance phase of the product. In the acceptance phase of application, factors to consumers' satisfaction were analyzed to investigate its influence to the usefulness of application. Usefulness expectancy to the application and product were analyzed to figure out consumers'intention to use the product and effort and cost going into application use were also analyzed. Empirical study was implemented aimed at smart phone users. As a result, perceived usefulness expectancy to product have positively influence on perceived product performance and perceived product performance also affects perceived product satisfaction significantly. Although product satisfaction doesn't affect usefulness expectancy to the application, usefulness expectancy to the product and perceived product performance have positively influence on usefulness expectancy to the application significantly. And also usefulness expectancy to the both of application and product have positively influence on consumer's intention to use the product but consumer's effort and cost going into application doesn't affect to it, it's hold forth the possibility that consumer's effort affect consumer's intention to use the product.

• 디지털산업정보학회논문지
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• 제15권1호
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• pp.29-41
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• 2019

The purpose of this study examined how post-traumatic stress, caused when internet users in web portal or social media are defamed in cyberspace, influence on coping behaviour, through the Theory of Reasoned Action's two major factors: Attitude on behaviour and subjective norm. In so doing, it aims to provide a technical and political solution that would fundamentally prevent future victims in cyberspace. In an effort to examine its research theory, a survey was conducted on people who have had the experience of being defamed in cyberspace. The results showed, first, hypersensual has no significant influence over attitude on behaviour and subjective norm. Second, intrusion has no significant influence over attitude on behaviour and subjective norm. Third, avoidance showed significant influence over attitude on behaviour and subjective norm. Fourth, attitude on behaviour and subjective norm showed significant influence on behaviour. This study has both theoretical and practical significance; Unlike previous studies on cyber defamation with qualitative research method, this study employed quantitative method through theory-based approach. In other words, the researcher did not arbitrarily set variables, but utilized the Theory of Reasoned Action for examination.

• 한국엔터테인먼트산업학회논문지
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• 제15권2호
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• pp.21-34
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• 2021

본 연구는 자본구조가 기업 성과에 미치는 영향이라는 재무학계의 주요 연구주제를 엔터테인먼트 기업에 초점을 두어 분석한다. 또한 4차 산업혁명 시대를 맞이하여 그 중요성을 더하고 있는 엔터테인먼트기업의 R&D투자가 자본구조와 기업 성과의 관계성에 미치는 영향을 살펴보았다. 실증 분석을 위하여 2000년부터 2018년까지 장기간의 표본 기간을 이용하고 국내 유가증권 시장 및 코스닥 시장에 상장된 전체 기업 표본과 엔터테인먼트 기업 표본을 이용하여, 엔터테인먼트 기업들이 나타내는 특수성을 검증하였다. 기업의 성과로는 재무적 성과인 기업 가치와 회계적 성과인 수익성을 모두 이용하였다. 분석 결과, 엔터테인먼트 기업의 자본구조는 재무적 성과에 약한 긍정적 영향력 또는 무관련성 모습을 나타냈다. 그러나 엔터테인먼트 기업의 자본구조는 회계적 성과인 수익성에는 부정적 영향을 미치고 있었다. 또한 엔터테인먼트 기업들의 R&D투자는 자본구조와 기업성과 간의 관계성을 강화하거나 약화시키는 효과를 나타내지 않았다. 본 연구는 엔터테인먼트 산업을 대상으로 한 분석을 진행해야 할 필요성을 제시하여 준다. 국내 엔터테인먼트 기업들을 대상으로 하여 자본구조 및 R&D투자가 기업 성과에 미치는 영향과 관련한 분석이 진행된 바가 없음을 감안할 때, 본 연구는 엔터테인먼트 산업에 대한 재무적 측면에서의 이해도를 증진시키고 향후 후속 연구의 활성화를 위해 공헌할 수 있을 것으로 기대된다.

• 융합경영연구
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• 제6권4호
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• pp.51-64
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• 2018

Purpose - This study is intended to look into the influences of restaurant consumers' e-WOM information communication on product perception risk, benefit and WOM effect. Research design, data, and Methodology - To achieve this, a survey was empirically carried out to 426 restaurant consumers. Results - The findings are as follows. First, the influence of e-WOM on product perception risk showed that WOM information sender characteristics, WOM information recipient characteristics and online community had a statistically significant positive influence on product perception risk. Second, the influence of e-WOM on product risk benefit showed that WOM information sender characteristics, WOM information recipient characteristics and online communication had a statistically significant positive influence on product risk benefit. Third, WOM risk perception had a statistically significant positive influence on WOM acceptance. Fourth, WOM risk benefit had a statistically significant positive influence on WOM effect. Conclusions - As for the above-mentioned findings, the communication between e-WOM sender and recipient had a positive influence on the product evaluation and attitude change in the restaurant industry, and the WOM effect had an influence on the financial performance and non-financial performance. The communication attaches importance to a direct using and tasting experience due to the nature of restaurant industry when it is simultaneously performed as a positive mechanism between sender and recipient through each channel of these factors. But the e-WOM culture can lead to the WOM effect when both sender and recipient share the persuasive communicability in reality that diversifies communication methods, having a positive influence on the management performance.

• Agribusiness and Information Management
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• 제9권1호
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• pp.23-36
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• 2017

The incidents of garbage dumplings in 2004 and the report on giant castella are the examples that shows how big the influence of broadcasting on the industry is. There were discussions on the importance of securing the objectivity of broadcasting, however, the existing related researches have lacked the analysis of actual proof for the influence of broadcasting contents, and as that of the law and system was confined to theoretical arguments, there were not enough suggestions for realistic alternatives. In this paper, we will examine the influence of broadcasting contents on the food industry through an analysis of actual proof, and propose alternatives in terms of the law and policy for securing the objectivity and fairness of broadcasting, to solve this problem.

• 한국조리학회지
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• 제12권2호
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• pp.73-87
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• 2006

The purpose of this study is to investigate if recommendation selling (methods of recommendation selling, a key word used for recommendation, and employee attitude) influences the customers' menu decision. The results of the study are as follows: 'Menu picture' and 'explanation by word' among the tools used by employees for recommendation were found to influence customers' menu decision. The words such as 'new menu' and 'special only today' used by employees for recommendation were found to influence customers' menu decision. Employees' attitude elements such as 'interesting explanation', 'dressed up tidy', 'strong intention', and 'patience' were found to influence customer's menu decision. 'Recommendation selling' in the food and beverage industry means 'employees help customers make a good decision on food and beverage service'. This study makes an important contribution to the food industry in terms of providing substantial marketing strategies.

• 한국조리학회지
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• 제14권4호
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• pp.427-440
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• 2008

The aim of this study was to examine the influence of the transformational leadership of seniors on the empowerment and commitment of kitchen employees. To achieve this goal, 149 copies of valid questionnaire collected from kitchen employees in hotels, restaurants and catering service companies were used to analyse the data. In findings, catering service field was found to have significant influence on the relationship between transformational leadership and empowerment. Family restaurants and quick service restaurants, on the other hand, showed strong influence on the relationship between empowerment and commitment.

• 디지털산업정보학회논문지
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• 제4권1호
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• pp.105-117
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• 2008

T Abstract This study investigates the influence of differential factors on learner satisfaction by field-independent learning style in e-learning. Most of data were collected from students. Participants were classified based on a learning style typology (field-independent/dependent) and, then, analyzed was the influence of key factors on learner satisfaction using multiple regression analysis. This study suggests that e-Learning service providers need to differentiate learners based on learning style in order to improve learner satisfaction. Specially, Field independent learners are more likely to be satisfied by the teacher's provide degree of joyful, degree of contents, degree of learning control pacing, ability of problem solving and consistency.

• 한국조리학회지
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• 제14권1호
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• pp.123-133
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• 2008

Hangwha is a part of our traditional culture; however, it is now barely maintaining its name. This study intends to contribute to the development of the Hanghwa industry. In this respect, 'Brand Image' is adopted to suggest the ways to develop the Hangwha industry. Commercializing factors that consumers prefer were analyzed and their effects on brand image were investigated. In addition, the effects of brand image on consumers' awareness and preference were analyzed. This research conducted analysis on 294 people who have used Hangwha in Busan and Gyeongsangnamdo. The results of this empirical study are as follows: It turned out that Hangwha influences the society-oriented and consumer-oriented brand image. Its quality-oriented image has influence on awareness. Its society-oriented and quality-oriented brand image turned out to influence preference.

• 한국식생활문화학회지
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• 제21권6호
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• pp.571-576
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• 2006

The purpose of this study, where the subjects are people with the job related to cooking or are culinary expert, is to investigate factors that influence consumer's satisfaction on the tableware seen on broadcast, magazine, food service industry and/or other media. First, this study demonstrates three factors that influence on consumer's satisfaction : first factors of the shape, the color, the size of the tableware, second factors of the shape, the color, the quality of the food, third factors of the design, the color, and the quality of the tablecloth.Lastly, this study shows satisfaction that can be affected between the tableware and the food, between the food and the tablecloth, and between the tablecloth and the tableware.In conclusion, the primary factors that influence on consumer's satisfaction are the color of the food, tableware, and tablecloth, that reflects that visual role plays an important role in the food service industry. From now on. more study that will go into details is expected.