• The KIPS Transactions:PartD
• /
• v.12D no.3 s.99
• /
• pp.461-470
• /
• 2005

This paper suggests a new policy for consolidating a company's profits by segregating the clients using the contents service and allocating the media server's resources distinctively by clusters using the cluster analysis method of CRM, which is mainly applied to marketing. In this case, CRM refers to the strategy of consolidating a company's profits by efficiently managing the clients, providing them with a more effective, personalized service, and managing the resources more effectively. For the realization of a new service policy, this paper analyzes the level of contribution $vis-\acute{a}-vis$ the clients' service pattern (total number of visits to the homepage, service type, service usage period, total payment, average service period, service charge per homepage visit) and profits through the cluster analysis of clients' data applying the K-Means Method. Clients were grouped into 4 clusters according to the contribution level in terms of profits. Likewise, the CRFA (Client Request Filtering algorithm) was suggested per cluster to allocate media server resources. CRFA issues approval within the resource limit of the cluster where the client belongs. In addition, to evaluate the efficiency of CRFA within the Client/Server environment the acceptance rate per class was determined, and an evaluation experiment on network traffic was conducted before and after applying CRFA. The results of the experiments showed that the application of CRFA led to the decrease in network expenses and growth of the acceptance rate of clients belonging to the cluster as well as the significant increase in the profits of the company.

• Journal of the Korean Society for Library and Information Science
• /
• v.50 no.3
• /
• pp.215-247
• /
• 2016

This study was performed in order to derive components that librarians think preferentially necessary and realistically important when applying the NCS 'Library and Information Administration's duty' to the library working environments. It was possible by evaluating and analyzing the importance and utilization of ability unit and its element which are the components of NCS 'Library and Information Administration's duty'. First, ability units of 'User Information Services', 'Reading and Culture Programs' were higher in importance and utilization at the same time. Ability units of 'Library and Information Practical Research Perform', 'Library and Information Curation', 'Library and Information System Operation' were lower in importance and utilization when we evaluate the importance and utilization of ability unit and its element which are the components of NCS 'Library and Information Administration's duty'. Second, components of 'Reading and Culture Programs', 'User Information Service', 'Library and Information Collection' were higher in the order, and components of 'Library and Information Curation', 'Library and Information System Operation', 'Library and Information Practical Research Perform' were found lower in demands as the desirable level and the current level appear less common when we analyzed the demands on the duty components utilizing Borich requirements analysis model. Third, six ability units of 'Reading and Culture Programs', 'User Information Services', 'Library and Information Collection', 'Library and Information Services Marketing', 'Library and Information Preservation', 'Library and Information Use Analysis' were derived as priority components when we analyzed the priority of the duty component (ability unit) utilizing The Locus for Focus model.

• Food Science of Animal Resources
• /
• v.24 no.1
• /
• pp.29-36
• /
• 2004

Changes in quality characteristics and shelf-life of two types of grill sausage manufactured by using pork hind leg and re-pasteurized after packaging were investigated during storage at 5$^{\circ}C$ and 10$^{\circ}C$ up to 30 days. The total aerobic plate counts(APC) of N rnberger style grill sausage(NGS) and vegetable added grill sausage(VGS) were initially 3.08 and 3.57 log$\sub$10/CFU/$\textrm{cm}^2$, respectively, and gradually increased during storage time. After 30 days, the APC of NGS stored at 5$^{\circ}C$ and 10$^{\circ}C$ maintained relatively low at the levels of 5.32 and 6.58 log$\sub$10/CFU/$\textrm{cm}^2$, respectively. However, the APC of VGS exceeded the level of 8 log$\sub$10/CFU/$\textrm{cm}^2$ after 30 days at 5$^{\circ}C$ and after 20 days at 10$^{\circ}C$. pH was decreased with storage period, however it tended to increase after 30 days. The values of TBA and VBN for both sausages tended to increase with storage time, and this trend was pronounced at 5$^{\circ}C$ rather than at 10$^{\circ}C$. The purge loss was apparently increased in the VGS compared to the NGS sample as the storage period extended. According to the sensory evaluation, the marketing values of grill sausages stored at 5$^{\circ}C$ and 10$^{\circ}C$ were maintained until day 20 for NGS and day 14 for VGS, respectively.

• Journal of Digital Contents Society
• /
• v.19 no.8
• /
• pp.1603-1615
• /
• 2018

In order to achieve the low complexity and area, power in the design of Optical Image Stabilization (OIS) suitable for the smart phone, this paper presents the following design explorations, such as; optimization of gyroscope sampling rate, simple and accurate gyroscope filters, and reduced operating frequency of motion compensation, optimized bit width in ADC and DAC, evaluation of noise effects due to PWM driving. In experiments of gyroscope sampling frequencies, it is found that error values are unvaried in the frequency above 5KHz. The gyroscope filter is efficiently designed by combining the Fuzzy algorithm, to illustrate the reasonable compensation for the angle and phase errors. Further, in the PWM design, the power consumption of 2MHz driving is shown to decrease up to 50% with respect to the linear driving, and the imaging noises are reduced in the driving frequency above 2MHz driving frequency. The operating frequency could be reduced to 5KHz in controller and 10KHz in driver, respectively, in the motion compensation. For ADC and DAC, the optimized exploration experiments verify the minimum bit width of 11bits in ADC as well as 10bits in DAC without the performance degradation.

• Journal of the Korea Society of Computer and Information
• /
• v.17 no.7
• /
• pp.129-138
• /
• 2012

Despite of increasing pressure of opening to free for medical market by an advanced nation and increasing number of portal websites for health information, there have been few studies on the issues of enhancing the service quality of health information websites. The survey exhibited that the quality factors mainly affect significant and satisfied level of health information websites were usability, information structure and contents, interaction, and revisiting. This study was conducted to develop the consumer-focused quality factor of health information websites using WebQual model which was valued at efficient evaluation tool for this information system The methods taken in this research was to survey quality factors for significant and satisfied level of 323 consumers live in Chungcheong-do which is based on 48 questionnaires of WebQual quality factors. Our research extracted quality factors, usability, information quality (information structure and contents), interaction (personalisation and privacy) about view of criticality and satisfaction and relevant degree of revisiting. The research results presented in the paper will provide an efficient way of installing healthcare websites, moreover stone toward a marketing strategy for the consumer focus website provides under fierce competition.

• Korean journal of food and cookery science
• /
• v.30 no.4
• /
• pp.444-453
• /
• 2014

In this paper, we made sausages which included 1% black garlic extracts at $15^{\circ}Bx$ mixed with 0.3% dried powders of Curcuma longa L. (ST1), Opuntia ficus-indica var. saboten (ST2), Asparagus ocinals L. (ST3) and Aloe vera (ST4), respectively, and evaluated the quality of the sausage by instrumental analysis and sensory evaluation. The sausages were stored at $8^{\circ}C$ for 4 weeks. In terms of color intensity, ST2 provided the highest lightness (L) and redness (a), while the yellowness (b) was the highest in ST3. In the initial duration, the control group of sausage showed the highest texture measurement. ST4 had the lowest pH level (highest acidity). These outcomes decreased as the storage time became longer. In the initial storage duration, the ST4 had the highest total sugar content ($17.64{\pm}0.92mg/100g$), and this increased with longer storage duration. Since the contents of TBARS for the proposed sausages had been incremented, the initial contents were generally lower than those of the control sausages. The ABTS radical scavenging activity was performed as $89.11{\pm}0.66{\sim}99.22{\pm}0.09%$ at the $1000{\mu}g/mL$ level during the initial day of storage. To conclude, the sausages supplemented the black garlic with the proposed dried powders have a high chance of being a suitable commercial product for both customs and marketing eld.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.6 no.3
• /
• pp.1-18
• /
• 2011

Publication Industry of scientific technology is showing tendency of decreasing in sales, which clearly draws down curve since 2000. The printing culture is declining whether it is because of trend avoiding pure science or technological science and engineering, advancement of mass media or increasing frequency of using internet. Nevertheless, researcher considered car industry in publication industry as a life-long purpose for study. For this reason, the researcher tried to find the variables of the marketing which give impact on the customers such as student group and consumer who buys cars, when buying professional books. The found variables are expected to have a huge impact on the publication industry of professional books. As a result of research, in the area of the vision and motive, most said that they have "chosen a major in car because they liked car in usual base." In the stage of recognizing the problem, they buy the books when it is inevitably necessary. In the stage of searching for the information, they get information from advertisements, friends, professors, internet or sales clerk in book stores. In the stage of evaluation, they look for the title and the publication date of the books. In addition, in the stage of deciding purchase, "buy immediately" was the most frequent answer while impulsive purchase is the least frequent answer. In the stage of evaluating after purchase, many of them mostly are satisfied with their purchase.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.13 no.4
• /
• pp.117-128
• /
• 2018

Various government support policies are being promoted in order to stimulate growth of SMEs. The government is striving to provide effective support through direct methods of tax, finance and indirect methods through support programs. However, the view on the government's startup policy is still tense. We are sympathetic with the need for support, but discussions continue to be made on the effectiveness of support projects and support projects. Therefore, this study evaluates the importance and satisfaction of the government start-up support project. For this purpose, we conducted questionnaires on ICT start-ups who have experienced government start-up support projects. Of these, 128 were analyzed for GAP analysis and ISA. As a result of the GAP analysis of the government start - up support project, the degree of satisfaction (4.408) was lower than the degree of importance (5.221), confirming that the beneficiary's evaluation on the start-up support project was negative. As a result of the importance-satisfaction analysis, 'R&D' and 'commercialization' are located in the maintenance area, and 'government funding', 'marketing, overseas advancement' projects are included in the concentrated area. In the low-ranking areas, there are 'entrepreneur events and networks' items. Finally, there are 'facilities and spaces', 'mentoring and consulting', and 'entrepreneurship education' in the surplus areas. As a result of multiple regression analysis, it was found that 'R&D', 'entrepreneurial education', and 'government funding' influenced satisfaction. Based on the results of this study, it is expected that it will contribute to improving the quality level of the government start-up support project by establishing the support policy for the ICT start-up enterprises and improving the system.

• Journal of Distribution Science
• /
• v.11 no.4
• /
• pp.73-80
• /
• 2013

Purpose - As the smart-phone market adds new technologies and introduces new marketing trends, competition among companies is getting fierce. Now, smart-phone companies need to pay attention not only to attaining new customers but also to retaining customers, which means managing relationships to prevent customer defection. Therefore, how to satisfy customer needs and maintain long-term relations are both important to make consistent progress in the rapidly changing smart-phone market. To illustrate this point, the study focuses on analyzing the effects of consumption value on relational factors and buying intentions among smart-phone users. First, consumption value was divided into functional, economic, and emotional values. After that, the effects of these values on satisfaction and brand trust were confirmed. Additionally, effects of satisfaction and brand trust on repurchase intention were analyzed. Research design, data, and methodology - The data was collected in a self-administered survey among 270 undergraduate students, using smart-phones between June 4th-12th, 2012. A total of 257 questionnaires were collected and used for the data analysis. A path analysis based on Lisrel 8.54 was used for the hypothesis test. Consumption value was divided into functional, economic, and emotional values. Subsequently, the effects of these values on satisfaction and trust in the brand were confirmed. Additionally, the effects of satisfaction and trust in the brand on repurchase intention were analyzed. Results - First, functional value, economic value, and emotional value - especially emotional value - were revealed to have positive effects on satisfaction. Second, emotional value was shown to have positive effects on brand trust, while functional and economic values did not. Third, satisfaction had positive effects on brand trust. In considering the relative influence on brand trust, satisfaction was the most crucial factor. It is clear that in the evaluation of the direct experience, using the product or the service plays an important role in building brand trust. Fourth, satisfaction and brand trust positively influenced repurchase intention. This indicates that both factors must be achieved to induce the repurchase Intention among customers. Conclusions - One can see that the enjoyable emotions consumers feel while using smart-phones is the most important factor in increasing levels of satisfaction. Moreover, this indicates that consumers pursue economic desires along with convenient functions in order to reduce opportunity costs. Additionally, consumers are affected by psychological and emotional messages in building trust, rather than practical and rational ones. Thus, in order to appeal to young clients as an attractive brand in the smart-phone market, approaching customers with an emotional value is recommended. In addition, in order for the brand to gain trust, the overall experience the consumer feels while using smart phones should be maximized. After all, one must fulfill the consumers' desire for a new experience and show a willingness to faithfully accomplish the responsibility of the brand to strengthen relationships with customers in the smart-phone market.

• Food Science of Animal Resources
• /
• v.25 no.2
• /
• pp.121-126
• /
• 2005

The changes in quality characteristics and shelf-life of vacuum-shrink packaged Bierschinken after stuffing in fibrous casing and stored at 5 and $10^{\circ}C$ were investigated The total aerobic plate count (APC) of Bierschinken was initially <2.00 $log_{10}CFU/cm^2$, however increased gradually over storage period The APCs of Bierschinken maintained at the level of 4.86 and 5.13 $log_{10}CFU/cm^2$ after 35 days at 5 and $10^{\circ}C$, respectively. pH tended to decrease with the extension of storage period The values of TBA and VBN tended to increase with storage time, of which trend was pronounced at $10^{\circ}C$ rather than at $5^{\circ}C$. According to the sensory evaluation, Bierschinken had the marketing value till 28 days irrespective of storage temperature. The shelf-life of Bierschinken tested might be preferentially restricted by the occurrence of off-odor and off-flavor at the end of storage period.