• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.218-228
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• 2008

This study was conducted to evaluate the quantitative and qualitative aspects of Korean websites related to nutrition education. A total of 30 websites were ultimately selected through 4 major Internet search engines, including Naver, Yahoo, Daum, and Nate, using several key words (i.e., nutrition education, dietary life education, nutrition information, nutrition management, etc.). A systematic review was conducted for each of the selected websites based on the American Library Association (ALA) website checklist and a data abstract form that was adapted from a previous study. Approximately two thirds of the websites were established between 2002 and 2005, and 46.6% were administrated by public health centers or schools/colleges. The most frequently targeted group was the generally healthy population (30.0%). Among the various topics of nutrition information provided, “balanced diet” was the topic most often provided by the websites. Also, an increasing trend for utilizing multimedia tools was observed; however, little technical support or instruction was provided by the websites. Only 50.0% and 63.3% of the sites clearly stated their operators and sources of provided information, respectively. Overall, the purposes of sites were clearly stated, and were not overshadowed by advertising. And most features of design, stability, and content were found to be appropriate, but several aspects, such as establishing a help/FAQ menu, regularly updating nutrition information, and converting provided information into a database for easier search and update, needed improvement. In addition, active operational strategies are greatly needed to encourage the application of materials found on sites into real educational settings.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.24 no.5
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• pp.975-985
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• 2014

As financial transactions with a smartphone has become increasing, a myriad of security threats have emerged against smartphones. Among the many types of security threats, Smishing has evolved to be more sophisticated and diverse in design. Therefore, financial institutions have recommended that users doesn't install applications with setting of "Unknown sources" in the system settings menu and install application which detects Smishing. Unfortunately, these kind of methods come with their own limitations and they have not been very effective in handling Smishing. In this paper, we propose a systematic method to detect Smishing, in which the RIL(Radio Interface Layer) collects a text message received and then, checks if message databases stores text message in order to determine whether Smishing malware has been installed on the system. If found, a system call (also known as a hook) is used to block the outgoing text message generated by the malware. This scheme was found to be effective in preventing Smishing as found in our implementation.

• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.309-321
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• 2021

In this study, we proposed a hierarchy process analysis model for Kiosk known as technology-based self-service, In addition, we deduced the selection factors based on the literature review and calculated the weight of the factors. To estimate the priorities of selection factors, we used the data collected from consumers who have used Kiosks at cafe or fast food restaurant. The results of the study showed that the convenience among the factors in the first stage, consisted of safety, design, convenience, informativity, and responsiveness, revealed the most important factor in both cafe and fast food restaurant. Synthetic calculation of the first stage factors and the second stage factors showed that simple procedure was the most important factor. The results of comparing the priorities between cafe and fast food restaurant showed that consumers assessed their priorities differently in simple procedures, nutritional information, and fast menu provision.

• The Korean Journal of Franchise Management
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• v.10 no.3
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• pp.13-23
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• 2019

Purpose - The recent franchise industry is rapidly developing. Some franchisees have a low barriers to entry and competition among companies is intensifying. In this dynamic competitive environment, companies need to focus on customer preferences, quality, and technical interfaces to gain competitive advantage. As a result, companies are required to measure the performance of service values in order to provide differentiated services from competitors. In the franchise industry, customer experience marketing of service values will enable companies to create new businesses. Franchise firms should explore a variety of services to increase service value and reduce failures. Research design, data, methodology - The questionnaire of this study was based on the previous research. Surveys were conducted on panels of online surveys. Surveys were conducted on the panel who had visited the restaurant franchise within the past month. The survey was conducted for about 7 days from February 13, 2019 to February 19, 2019. Total 300 samples, 293 were used in the analysis except for seven unfair questionnaires. Results - The findings of this study are as follows: Emotional, monetary, and reputation values have positive effects on cognitive and affective attitudes. Quality value and behavioral value did not effect cognitive attitude and affective attitude significantly. In addition, affective attitude has positive effect on loyalty, but cognitive attitude did not significant effect on loyalty. Conclusions - First, food-service franchise company should develop a service that enables customers to use the store conveniently. We need to develop a comfortable environment for our customers and provide intangible services. Second, food-service franchise company should provide a reasonable price service. Food-service franchise company needs to sell a high quality menu at a reasonable price to generate profits. Third, food-service franchise companies need to strategically respond to their reputation. In other words, food-service franchise company needs to constantly monitor the reputation of its customers and respond appropriately to market conditions. Fourth, food-service franchise company needs to develop a service method capable of emotional interaction with customers. Food-service franchise firms need to develop ongoing service methods and educate their staff.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.27 no.1
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• pp.1-7
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• 2023

Deep web collection means entering a query in a search form and collecting response results. It is estimated that the information possessed by the deep web has about 450 to 550 times more information than the statically constructed surface web. The static method does not show the changed information until the web page is refreshed, but the dynamic web page method updates the necessary information in real time and provides real-time information without reloading the web page, but crawler has difficulty accessing the updated information. Therefore, there is a need for a way to automatically collect information on these deep webs using a crawler. Therefore, this paper proposes a method of utilizing scripts as general links, and for this purpose, an algorithm that can utilize client scripts like regular URLs is proposed and experimented. The proposed algorithm focused on collecting web information by menu navigation and script execution instead of the usual method of entering data into search forms.

• Journal of Practical Engineering Education
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• v.14 no.1
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• pp.99-108
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• 2022

As the demand for kiosks increases, more users complain of discomfort. Accordingly, a kiosk that enables easy menu selection and order by producing a voice-based interactive service is produced and provided in the form of a web. It implements voice functions based on the Annyang API and SpeechSynthesis API, and understands the user's intention through Dialogflow. And discuss how to implement this process based on Rest API. In addition, the recommendation system is applied based on collaborative filtering to improve the low consumer accessibility of existing kiosks, and to prevent infection caused by droplets during the use of voice recognition services, it provides the ability to check the wearing of masks before using the service.

• The Korean Journal of Franchise Management
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• v.9 no.4
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• pp.45-56
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• 2018

Purpose - Consumers perceive various risks while using food service franchise stores. Food service franchise stores offer consumers not just menus, but services, physical environment, and prices, which can be perceived as risk to consumers. This means that consumer behavior in foos service franchise stores needs to be studied based on perceived risk theory. Perceived risk consists of performance risk, financial risk, social risk, psychological risk, and time risk. The purpose of this study is to investigate the effects of perceived risk on satisfaction and trust, and in turn affect loyalty. The results of this study will provide guidelines for marketers to develop strategies to reduce the perceived risk of consumers. Research design, data, methodology - In order to achieve research purposes, the authors developed several hypotheses. Data were through online survey through an online survey firm. A questionnaire survey was distributed to customers who have visited the restaurant in the past three months. The survey was conducted from March 5, 2017 to October 14, 2017. A total of 1,500 people were e-mailed and 260 were returned. A total of 245 items were used in the analysis except 15 of the questionnaire. Data was analyzed by using SPSS 21.0 and AMOS 21.0. Results - The findings of this study are as follows: First, performance risk, economic risk, and psychological risk had negative effects on satisfaction. Social and time risks did not affect on satisfaction. Performance risk and time risk had negative impact on trust. Second, economic, social, and psychological risks did not affect trust, but satisfaction had significant positive effect on trust and loyalty. Third, satisfaction had positive effect on loyalty. Conclusions - The implications of this study are as follows. First, food service franchise marketers should increase their customer loyalty by establishing a risk reduction strategy. Second, there are various risks to customers visiting the store. Therefore, marketers need to analyze the perceived risks of customers. Third, it is also necessary to eliminate the perceived risks of customers. In addition, a restaurant franchise company needs to find a reasonable way to reduce the material cost and present a reasonable menu price.

• Asia Marketing Journal
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• v.14 no.3
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• pp.185-197
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• 2012

Caffe Bene, one of the most notable coffeehouse chain brands in Republic of Korea, gives us some thought-provoking issues in terms of sustainable success. Despite harsh competition among various coffeehouse brands, Caffe Bene has been accomplished astonishing outcomes in domestic market and now ranked 2^nd place in sales among the global coffeehouse franchise in 2010 and 2011. These achievements were possible mainly because Caffe Bene adopted distinctive shop design, maintained aggressive marketing strategy, developed new menu, and combined the unique Korean culture with ordinary concept of café to make its place attractive. However, since Korean coffeehouse market is getting saturated and consumers are becoming savvy about coffee, Caffe Bene needs to find a new solution to overcome growth stagnation. Besides, many experts pointed out that irrational increase in the number of stores might hurt its business in the aspect of managing distribution channel and providing consistent services. Also, customers of Caffe Bene have shown that it has to complement its critical weaknesses: inferior coffee taste and relatively high price for a cup of coffee. Especially, some people view that the company is shifting its high rental fee, interior cost and PPL marketing cost to consumers by charging high price for coffee. To get over the problems, Caffe Bene is currently using C/S Consumer Management System though experts are questioning about the efficacy because of the conflict between purpose of the system and the headquarters' plan. Present CEO Kim also announced that the company will complete its logistics system in the latter half of 2012 to provide stores with more high quality coffee beans to improve taste of coffee. Thus, in this case, we describe how Caffe Bene succeeded in Korean market and enumerate its key success factors. Also, we specify the long-term goals of Caffe Bene and introduce the current policies and strategies to show how the company is working on to achieve its ultimate goal. By reading and analyzing this business case, students could get useful insights regarding franchise management and think about issues on competing in a saturated market. Also, it would be worthwhile to generate creative solutions for the problems that Caffe Bene is now facing to broaden the practical perspective.

• Science of Emotion and Sensibility
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• v.11 no.2
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• pp.257-270
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• 2008

Three experiments were carried out in order to determine whether users have longer using time, better recall of product information, and flow in an aesthetically appealing product (media player) in products offering good usability. For the experiment, fourteen emotional words were employed which were made up of 8 aesthetic and 6 usability words. In a preliminary experiment, the subjects freely used three media players and selected emotional words by a 7-point likert scale to distinguish a group of similar usability value and another group contrary to the other in aesthetic and usability value. (N=18) In the main experiment, it was hypothesized that users use more and have more flow and recalled information in the case of the aesthetically appealing product. Therefore, in the main experiment, we measured how much time subjects spent using the product and asked them to make an assumption regarding the time spent by the group that has the same usability value. We then examined the time they spent and the gap between the actual and estimated time. We also calculated the amount of menu information recalled via a questionnaire. In the last experiment, we selected the group of products contrary to each other in aesthetic and usability value and assessed the differences in using time, recall of product information, and flow. (N=18) The empirical results provide evidence that aesthetically appealing products are associated with greater flow and recall of product information than other products, thus supporting the hypothesis. In addition, it was found that there is a positive correlation between the aesthetically appealing product and flow index as well as with recalled information.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.156-167
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• 2012

The purpose of this study is to examine the structural elements of HMR in Korea foods and explore the way HMR products using Korean foods can be developed at this time of increased interest. Through an investigation of its importance by attributes and their partial values, hypothetical HMR products using Korean foods were estimated. In order to develop the optimal HMR goods of Korean food, a preference survey was conducted after selecting 9 profiles using conjoint analysis with orthogonal design, and 4 holdout sets were generated and used for cross-validity authorization and reliability of the model. The results of this study showed that customers put cooking levels, menu price, and the location of purchase into importance when selecting HMR products of Korean foods. They preferred to eat the products after sufficiently heating them and buy the products sold online and through home shopping programs, with the price range of 10,000 won and over. It was concluded that more customers can be attracted if a variety of HMR products using Korean foods which can be prepared readily anywhere and at any time are developed.