• The Journal of the Korea Contents Association
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• v.8 no.12
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• pp.20-27
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• 2008

Hospitals today use independent systems for each department and job such as Hospital Information Sytem(HIS), Picture Archiving Communications System(PACS), Ordering Communication System(OCS), Electronic Medical Record(EMR), Enterprise Resource Planning(ERP), etc and each system employs its own DB. So, it is impossible to integrate information within the institution and difficult to keep transparency and consistency of data. I in this study offered a data integration environment through flexible management linked with other systems, and by doing that, designed a medical CRM frame which offers the optimum service the customer wants at the optimum time. I designed 4 of medical CRM frame: customer relationship management, public relations/marketing, service management, and statistics/analysis by the customer relationship management process standardization and aimed to offer tailored mobile contents according to customer's characters and health situation on the basis of customer's data by securing mobile medical contents for personalized medical information service.

• Journal of Dairy Science and Biotechnology
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• v.14 no.1
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• pp.1-15
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• 1996

With the starting of Uruguay Round(UR) and World Trade Organization(WTO), the direction of trade in world market has been setting up with the beginning of an opening age. However, world nations has been expressed a deep concern on the marketing and the circulations of unsafe foods, especially in the international trade of food products. Therefore, administration of most countries are taking a firm step on the safety of imported food products. The implementation of hazard analysis critical control point(HACCP) system in food industry is strongly appeared on the world stage at this point. Major international organizations, such as WHO, WTO, and EC have been recognized the importance of HACCP and already documented on their future plan for standardization of food safety in the international trade of food products by means of the this system. Several advanced countries have already developed HACCP system for the food industry and have been producing food products under this system. Now they have proposed rulemakings on a mandatory HACCP program in the production of domestic and imported food products. However, with the lacking of knowledge and information on the HACCP, there has been no actions for applying this system in the food industry of Korea. It is a very clear fact that Korean dairy and food industry will be faced on serious problems in exporting food products without applying HACCP system in the very near future. The objective of this article is to introduce the world trend. necessity, and application of HACCP system in food and dairy industry. Also a HACCP system developed by one dairy processing plant in Europe will be demonstrated as a moldel system.

• Industrial Engineering and Management Systems
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• v.10 no.2
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• pp.104-108
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• 2011

Technology is one of the major competitive advantages for small and medium enterprises (SME), especially ones operating in the manufacturing sector. Increasing technological capabilities is the basis for SME's business performance improvement. The main problem of SME's is a limitation in the areas of production facilities, technology, and human resources. Some of these constraints cause a decline in business performance and competitiveness of SME's. In this case analysis of technology components has to be carried out to determine the effect of technology on SME's business performance improvement. This study aims to measure the components of technology and to analyze the influence of each technology component on business performance of rattan processing SME's in South Kalimantan. The assessment is carried out on the technoware, humanware, inforware, and orgaware components using the technometric method (UNESCAP). Business performance is measured through a combination of financial and non-financial aspects deducted from financial and marketing figures. Analysis of the influence of technology components on business performance of SME's is done using the Structural Equation Model (SEM) with Partial Least Square software (PLS). Data is collected through interviews and questionnaires from 21 rattan processing SME's in South Kalimantan that produce rattan furnitures. The results show that the value of the contribution of technology (TCC) to the performance of rattan processing SME's in South Kalimantan is still quite low. Analysis of the results shows a direct influence of technoware and humanware on business performance, while orgaware influences business performance indirectly through humanware.

• Korean Institute of Interior Design Journal
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• v.16 no.2 s.61
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• pp.322-330
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• 2007

Because 6sigma is doing innovative success In management whole, estimate that can exert direct effect in interior Design management. Therefore, this study did by purpose that 6sigma that is scientific method that do customers satisfaction by ultimate purpose acts as basic study that can heighten practical use Possibility and result of interior Design management and value by interior design standardization process. Need to use marketing data that is scientific design component at schematic design step for successful interior design that can improve result. Hereupon, this study is doing to big dimension that utilizes 6sigma and makes standard process of only Interior Design, and did to dimension that present study phase verifies if '6sigma' is practical use possibility by intoner design process. Did by method that verification method of 6sigma practical use possibility analyzes "Information transmission efficiency improvement of department store display space" 6sigma project example. When see that example project is analyzed on Improvement constituent that "Design improvement" out of Vital few Xs of statistical analysis item must heighten the customers satisfaction rate conclusively, target process might be established because design becomes center of gravity if did design improvement very first time. Finally, possibility that 6sigma can utilize in process of interior design is verified, and it is scientific methodology that can utilize to all business members that there are not any special category of business even if is in practical use. Such scientific 6sigma method need persistent study that make standard process analyzing a lot of problems that is expected to be beaconed and happens substantially in here after to management development of interior design.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.734-744
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• 2016

Purpose: This study investigated the preference and awareness of consumers residing in the capital area with respect to South and North Korean regional cuisine to provide baseline data for developing effective commercialization strategies. Methods: This survey was conducted among adults over the age of 19 years who were residing in Seoul and Gyeonggi province area, and data analysis was performed using SPSS WIN 18.0. Results: Analysis of the survey participants' preference for South and North Korean regional cuisine showed that Hwanghae province had the highest preference by $4.35{\pm}1.72$ points, whereas Gangwon province had the lowest preference by $3.75{\pm}0.66$ points. Factorial analysis on general characteristics of Korean regional cuisine resulted in 2 factors - 'locality' and 'health'. Cluster analysis showed that participants could be sorted into two clusters by their awareness of Korean regional cuisine - 'the lower cognitive group' and 'the higher cognitive group'. Cluster analysis on the tourism commercialization strategy for Korean regional cuisines showed that 'the higher cognitive group' had significantly higher awareness regarding the following 3 items: 'merchandising strategy', 'popularization strategy' and 'marketing strategy' (p<0.001). Cluster analysis of the world commercialization strategy showed that 'the higher cognitive group' had significantly higher awareness regarding all items of the 'R&D support strategy' and 'Food culture promotion strategy' categories than the 'the lower cognitive group' (p<0.01). Conclusion: Popularization strategies such as value perception based on the well-being concept, and standardization of recipes; merchandising strategies based on storytelling; and food and culture promotional strategies such as Korean cooking classes and food tasting events, were rated as effective commercialization strategies to increase the popularity of Korean regional cuisine.

• Proceedings of the Technology Innovation Conference
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• 2002.02a
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• pp.133-149
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• 2002

This study aims to investigate the impact of wide use of digital technology, in particular, the Internet, on innovation process and corporate strategy in electronics industry. The introduction of digital technology has changed innovation process, business model and organizational structure of the electronics companies. With the introduction of digital technology, the entire value chain of electronics industry from procurement, sales, and marketing to R&D and manufacturing has been restructured. E-commerce has been a major agenda for e-business. Recently, collaboration among electronics companies through e-marketplace has emerged as an important issue. A web-based e-commerce standard, so called RosettaNet, has been developed for facilitating e-transactions of electronics firms. The development of digital technology has dramatically increased the processing speed and sophisticated the virtual reality technology. As simulation becomes easier and more effective, the uncertainty and risk involved in R&D has decreased significantly. Another positive impact is closer cooperation between R&D and manufacturing functions. Taking advantage of automated and flexible production technology, has a new type of firm, so called, EMS (Electronics Manufacturing Services) emerged, whose strategic focus is on manufacturing only. The EMS can be seen as a kind of innovative organization, that is, a modular organization for production function. Digital technology has made convergence of computer and communication possible at early years but right now the convergence has been accelerated in extensive areas of communication, broadcasting, information appliances, software, contents, and services. Firms' effort for an innovative product and service has been intensified and the competition for a new standard product and service has become severe in electronics industry. Business activities are always realized in a specific organizational context. Accordingly building up innovation-friendly organization has emerged as a critical concern. Due to the striking decrease of transaction cost, a network type of organization has proliferated, and a business function turns into a modular organization. As a whole, digital technology has pushed electronics firms into developing their own business model, which takes consideration of standardization of business platform and their core competency.

• Industry Promotion Research
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• v.7 no.1
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• pp.9-15
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• 2022

This study tried to analyze the growth background of Starbucks, a competitive company in the Korean coffee industry. Therefore, by using the STEEP analysis technique, each company's competitiveness was analyzed and the results were used to derive competitive factors. And the research results are as follows. Looking at the social aspect, economic activity has been a catalyst for women as the standard of living has increased due to economic growth. In addition, in the case of coffee culture in the past, Starbucks' response strategy, which has seen the transformation from vending machine mixed coffee culture to a consumer market that emphasizes cultural and spatial aspects, was effective. Looking at the technical aspect, the deviation has been reduced by securing uniform standardization of the taste of coffee beans at franchise stores, and the operation of a standardized operating system was possible by operating the store directly. And looking at the economic aspect, as the coffee consumption market continues to expand, the overall size of the market has also grown proportionally, creating a stable growth environment. Lastly, looking at the environmental and policy aspects, it is that the marketing strategy direction based on the policy activities as an eco-friendly company as a market leader has been the main focus of the recent policy direction emphasizing eco-friendliness.

• The Korean Journal of Franchise Management
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• v.2 no.2
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• pp.134-149
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• 2011

For decades, corporate social responsibility (CSR) has been a subject of intense debate among scholars and practitioners. Discussions have generally focused on the role of business in society and the nature of an enterprise's social responsibilities. The International Organization for Standardization (ISO) announced the implication of the ISO 26000 as the new guidance standard for social responsibility, which is built on the intellectual and practical infrastructure of ISO 9000 and ISO 14000. Although the enthusiasm for corporate social responsibility (CSR) has been echoed in the Chinese marketing literature, with the very low rate and level of CSR implementation in China's enterprises based on 2011 report of Chinese Academy of Social Sciences, this paper will give a general statement on the current status and future management mode of CSR in China.

• The Research Journal of the Costume Culture
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• v.32 no.2
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• pp.164-180
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• 2024

In the context of a globalized society where diversity, equity, and inclusion (DE&I) have emerged as pivotal values, the fashion industry is undergoing scrutiny for its practices related to body DE&I. This study examines the nature of the discourse surrounding body DE&I within the fashion industry, focusing on how such discussions are shaped, disseminated, and manifested in both the industry and broader society. Critical discourse analysis is applied by utilizing, content from the New York Times and leveraging Fairclough's analytical framework encompassing textual, discursive, and social practices. The findings indicate that the New York Times emphasizes diversity, with a significant focus on the shapes and sizes of women's bodies, developing a narrative centered around women's bodies through visible and representative domains. The analysis suggests conflicted discourse, with prevailing critiques against the fashion industry's standardization of beauty and superficial inclusivity efforts. Moreover, the industry's adaptation to social demands for body DE&I is observed as sporadic, often leveraging non-normative bodies as a marketing strategy rather than genuinely embracing diversity. This study highlights the importance of continuous, in-depth discourse and social practices regarding DE&I within the fashion industry, as well as the need for systemic changes and policies that genuinely reflect societal demands for inclusivity. The findings provide a foundation for future investigations into the multifaceted relationship between fashion discourse, DE&I, and social practices, advocating for a more inclusive and critically aware fashion industry.

• The Korea Journal of Herbology
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• v.39 no.5
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• pp.19-30
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• 2024

Objective : Mu-yi (蕪荑, Ulmi Semen Pasta) is the fermented product of the seeds of Ulmus macrocarpa Hance (Ulmaceae) or other species of Ulmus genus mixed with adjuvant materials. The medicinal origin and preparing method of Ulmi Semen Pasta are different from those in the past literature. Therefore, medicinal origin of Ulmi Semen Pasta and its preparation method were investigated by literature study. Methods : The classic and contemporary literatures from Korea, China, and Japan regarding to Ulmi Semem Pasta were searched to find the time-based changes of Ulmi Semen Pasta preparation and its origin. Results : The fruit or seed of U. macrocarpa has been medicinally used as Mu-yi (蕪荑) or Mu-yi-in (蕪荑仁) respectively in Korea, China, and Japan until early in 20th century. However, from the middle of the 20th century, the fermentation was performed in medicinal preparation of the fruit or seed of U. macrocarpa mixed with various adjuvant materials such as clay, Chrysanthmi Flos, Ulmi Cortex, etc. The roles or evidences of those adjuvant materials have not been clearly explained, which could not guarantee the consistent quality of Ulmi Semen Pasta. Conclusion : Current preparation method of Ulmi Semen Pasta have challenges in terms of quality maintenance, standardization, and marketing. Therefore, it is suggested that apparent evidence of current preparation method should be established or intact botanical part (seed or fruit) could be used as medicinal part.