• Culinary science and hospitality research
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• v.7 no.3
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• pp.193-209
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• 2001

The result of this study suggests that students' perception of service value is related to functional value with regard to need and satisfaction, epistemic value, image, emotional value, functional value with regard to price and quality, and social value. Specifically female students give less importance to epistemic value than their male counterparts. Students in the 2nd grade gave less favorable scores to the functional value with regard to need and satisfaction, epistemic value, image, emotional value and functional value with regard to price and quality than students in the 1st grade. Students in the night class gave less scores to epistemic value and functional value with regard to price and quality than students in the day class. It is confirmed that the difference between groups by the period in school is in functional value with regard to need and satisfaction, image, emotional value, and functional value with regard to price and quality. And it is also revealed that these results are similar to the results of analysis by the grade. In conclusion college operators should not overemphasize that the department of Hotel culinary arts occupies the leading position of the culinary academic world in Korea and the firms of food service industry positively evaluate the department of Hotel culinary arts, and in order to cope with the rapidly changing environment of the culinary education consistent investment constant changes and of efforts should not be stopped. On one hand the teaching staff of the department of Hotel culinary arts should reconsider their original role, and need behavior and practice to fill their deficiency with steady efforts in terms of students' perceived service value. In addition the students of the department of Hotel culinary arts should not be shackled by the past tradition, should not take a pessimistic view of the present situation, should not take an optimistic view of the future, and should always cultivate their ability to provide for the future.

• Fashion & Textile Research Journal
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• v.11 no.3
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• pp.390-398
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• 2009

The research purposes are (1) to identify male market segmentation based on fashion involvement, (2) to compare purchase intention of clothing items and store attribute evaluation at two different retail formats, department store and internet shopping mall, and (3) to compare the influence of store attributes on intention to purchase fashion products at two retail formats among segments. The data are collected from 275 male consumers through internet research institute. The major results of this study are as follows. First, the dimensions of fashion involvement are identified into external involvement and internal involvement. Male respondents present high mean scores on external involvement items, emphasizing social roles of clothing. Two involvement factors generate three market segments: high involvement group(32.4%), external involvement group(44%), and low involvement group(23.6%). Second, high involvement group shows higher mean scores on purchase intention of seven clothing items than low involvement group. Third, department store attributes are identified into four factors, product assortment, quality per price, service, and symbolic image, while internet shopping mall includes assortment & convenience, quality per price, and symbolic image. High involvement group again presents higher mean scores on each retail attribute factor than low involvement group. Finally, quality per price is the most significant variable to explain the purchase intention at department store among three market segment, whereas assortment & convenience and quality per price are important predictors to increase purchase intention at internet shopping mall. However, relative importance of each attribute variable is different among three involvement groups.

• Journal of Navigation and Port Research
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• v.33 no.6
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• pp.409-414
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• 2009

As Korea has the economic structure heavily depending on exporting commodities, the importance of both maritime and air transportation mode is significant. Accordingly, for the sustainable and stable export the freight transportation market by mode needs to be developed complementarity each other. This paper, therefore, aims at analysing the LCL commodities transported by the two mode in terms of unit price, freight charge bearability and price structure. For this around 500 bill of lading(B/L) are collected and analysed resulting in deriving the distinctive characteristics of commodities by mode and the implication for price policy.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.553-562
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• 2013

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

• The Korean Journal of Financial Management
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• v.15 no.2
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• pp.369-399
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• 1998

Most of the studies on stock price predictability using the linear model conclude that there are little possibility to predict the future price movement. But some anomalous patterns may be generated by remaining market inefficiency or regulation, market system that is facilitated to prevent the market failure. And these anomalous pattern, if exist, make them difficult to predict the stock price movement with linear model. In this study, I try to find the anomalous pattern using the ANN model. And by comparing the predictability of ANN model with the predictability of correspondent linear model, I want to show the importance of recognitions of anomalous pattern in stock price prediction. I find that ANN model could have the superior performance measured with the accuracy of prediction and investment return to correspondent linear model. This result means that there may exist the anomalous pattern that can't be recognized with linear model, and it is necessary to consider the anomalous pattern to make superior prediction performance.

• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.327-337
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• 1995

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2$ test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.2
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• pp.138-151
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• 2012

This study determines a consumer retail store choice by applying the Analytic Hierarchy Process (AHP) method for multi-criteria decision-making in the fashion retail industry. The study provides detailed and relevant information for management, marketers of fashion retail stores, and to improve competition between suppliers. Data was collected in February 2011 from questionnaires completed by 319 university students in Busan, South Korea. One of the major findings of this study was that consumer store preference was affected by the following factors in order of importance: product, image, service quality, and purchase facilitation. Brand image was assessed to be the most important of the evaluation elements, followed by individuality, style, and price. The results of rating the relative importance and priority of fashion retailers showed that department stores ranked most highly, followed by outlet malls, Internet shopping malls, brand malls, and discount stores.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.6
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• pp.889-900
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• 2002

The purpose of this study was; to investigate consumers'selection criteria for their trade area when purchasing apparel products; to study whether there is a difference on the importance of the selection criteria; to examine consumers'willingness to visit specific trade area according to the types of apparel products. Four hundred sixty-nine female consumers who lived in the two new towns, Bundang and Ilsan participated in the study by completing questionnaires. Data were analyzed using factor analyses, t-tests, paired t-teats and chi-square analyses. The results indicated that consumer selected trade area based on shop variety within trade areas and range of products, customer services, environment of trade area, price level, entertaining features of the trade area, and the convenience of location and shopping time. In addition, the importance of these criteria varied according to the types of apparel products(i.e. formal wears and casual wears). The types of apparel products had influence on consumers'willingness to visit specific trade area. Consumers preferred the trade areas in the new towns for purchasing formal wears, whereas they frequented the trade areas in Seoul for purchasing casual wears.

• Journal of Construction Engineering and Project Management
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• v.4 no.3
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• pp.33-46
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• 2014

Delay is the most common problem in the construction industry. It has many negative effects on project's success in terms of time, cost, quality, and safety. From the literature review, a total of thirty-five factors of delay were selected. These factors were divided into seven groups related to materials, manpower, owner, consultant, contractor, construction, and external problems. This study was carried out to identify the main causes of delay for a construction project through their importance level. The importance level was determined based on the frequency of occurrence and severity of impact. The structured questionnaire has distributed to the respondents who have much experience in construction management in Bangladesh. The results of analysis indicated that top five factors of construction delay according to their level of importance are: (1) price of construction materials increased very rapidly, (2) political situation (revolution/ public strikes), (3) shortages of skilled workers, (4) poor site management and supervision by contractor, (5) incompetent/ immature subcontractors. These findings of this study are expected to be significant contributions to Bangladesh construction industry in controlling current performance of project on time overrun.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.545-552
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• 2004

The objective of this study was to determine of the meal and service quality satisfaction of University foodservice institutions. 462 University students in the Seoul area were surveyed between October 14 and 21, 2002. The result of this study showed that $63.9\%$ of University students were eating 1-4 times per week at University foodservice institutions. The main reasons for eating at University foodservice institutions were inexpensive price $(60.8\%)$ and economy of time $(31.8\%)$. The reasons for not eating at University foodservice institutions were tasteless food $(50.3\%)$ and dissatisfaction with the menu $(22.7\%)$. Most University students $(75.5\%)$ considered taste of food in selecting from the menu. An importance-performance analysis of the meals served at University foodservice institutions showed that variety of the menu and taste of the food were of poor performance, but of high importance. The service quality of University foodservice institutions using a modified Servqual model were tangibles(-0.83), empathy(-1.05), reliability(-1.09) and assurance(-1.13) in decreasing order.