• The Journal of Small Business Innovation
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• v.19 no.4
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• pp.1-17
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• 2016

The purpose of this study is to suggest an efficient way for ventures to achieve innovation performance through R&D cooperative arrangements. Achieving innovation is one of the critical factors for the survival of ventures. Unlike established firms, ventures often do not have the specialized assets necessary to take technological developments to the product and market stages. Young and resource-constrained firms can achieve innovation by finding and accessing to the complementary resources from R&D cooperation. In the current business environment, many firms are likely to engage in multiple simultaneous R&D cooperations with different partners. Recent research stream addresses the importance of efficient cooperation management from the holistic portfolio perspective. Since maintaining the multiple cooperative relations require substantial amount of time and effort, managing cooperative relationships play a more important role to resource-constrained firms. In order to find an efficient composition of R&D cooperative partners, we mainly focus on the diversity of partner type and dependence level in partnership. We analyze the data on Korean manufacturing ventures collected in the Korean Innovation Survey (KIS) which was conducted by the Science and Technology Policy Institute (STEPI). The KIS questionnaire assesses the existence of cooperative relationships with different types of partners respectively. The types of cooperating partners are affiliated companies, suppliers, clients & customers, competitors or other firms in the same industry, consulting firms, universities, and research institutes. We confirm that ventures obtain relatively higher benefits from R&D cooperation compared with established firms in terms of innovation performance. The results show that a moderate level of diversity in cooperative partner type composition increases innovation. Moreover, diversity of cooperation dependency among the partners enhances innovation performance. Likewise, concentrating on the quality aspects of cooperative composition, such as diversity of partners and degree of dependencies, this study offers some implications for ventures in managing partners from an integrative perspective.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.302-318
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• 2016

The purpose of this study was to verify the effects of benefit sought of food products on SNS-WOM information characteristics, purchase intention, and SNS-WOM with regards to food products. In addition, the mediating role of SNS-WOM information characteristics was also examined. A survey was conducted from March 10th to 30th using an SNS based convenience sampling method. A total of 350 responses were collected, of which 326 were used for analysis, after excluding responses containing missing data. Multiple regression and hierarchical regression analyses were conducted to verify the hypotheses. The results from this study are as follows. First, it was found that diversity and utilitarian benefits of food products had a greater effect on consensus of SNS than the symbolic and experimental benefits. However, symbolic and experimental benefits of food products had a greater effect on neutrality of SNS than the diversity and utilitarian benefits. Second, only consensus of SNS-WOM information characteristics significantly impacted purchase intention of food products. Third, consensus of SNS-WOM information characteristics had a greater effect on SNS-WOM intention of food products than the neutrality of SNS-WOM information characteristics. Fourth, SNS-WOM information characteristics were found to mediate the relationship between benefit sought and purchase intention of food products. Fifth, SNS-WOM information characteristics were found to mediate the relationship between benefit sought and SNS-WOM intention of food products.

• The Korean Journal of Ecology
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• v.27 no.3
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• pp.185-192
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• 2004

Vegetation established through the natural process, such as Quercus mongolica, Pinus densiflora, Q. variabilis, Q. acutissima, Carpinus laxiflora, Q. aliena and Q. serrata communities and artificially introduced vegetation, which are composed of Larix leptolepis and P. rigida plantations, are established in the mountainous land of the Mt. Songnisan National Park. On the other hand, the developed lands, which are consisted of agricultural folds, residential areas, commercial areas related to tourism, etc. appear in the lowland around streams. Based on the spatial distribution of vegetation, the southern district, which is attributed to Naesongni-myun by administrative system, showed higher natural degree and vegetation diversity. However, most of the other districts, which are attributed to Cheongcheon- and Chilseong-myuns, are covered with the Korean red pine forest, a product of artificial influence, and plantation also occupied higher percentage. Thereby both vegetation diversity and natural degree are lowering. A result of ordination by DCA showed that sands tended to be arranged by depending on the topographic condition. Species diversity of plant communities was higher in broad-leaved stands rather than in coniferous ones and in stands of the early stage than in ones of the late stage. The result of analysis on vegetation dynamics implied that vegetation of this region would be dominated by Carpinus laxiflora, Quercus mongolica and Pinus densiflora communities in the future. However, considered occurrence the of disturbance and response of vegetation on that, this estimation may different somewhat from an actual situation. Conservation strategies of the Mt. Songnisan National Park were discussed in viewpoints of landscape ecology, and conservation of major plant communities and biodiversity.

• 한국균학회소식:학술대회논문집
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• 2015.11a
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• pp.11-11
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• 2015

A total of sixty-six samples of Nuruk, a fermention starter used to make the Korean traditional rice wine, Makgeolli, were collected from central and southern regions of Korea in 2013 and 2014. We classified two groups of the Nuruk samples, "commercial" and "home-made", according to the manufacturing procedure and purpose of use. Commercial Nuruks were made in a controlled environment where the temperature and humidity are fixed and the final product is supplied to Makgeolli manufacturers. Home-made Nuruks were made under uncontrolled conditions in the naturally opened environment and were intended for use in the production of small amounts of home-brewed Makgeolli. We obtained more than five hundred isolates including filamentous fungi and yeasts from the Nuruk samples followed by identification of fungal species. Also we stored glycerol stocks of each single isolate at $-70^{\circ}C$. We identified the species of each isolate based on the sequences of ITS regions amplified with two different universal primer pairs. We also performed morphological characterization of the filamentous fungi and yeast species through observations under the microscope. We investigated the major fungal species of commercial and home-made Nuruks by counting the colony forming units (CFU) and analyzing the occurrence tendency of fungal species. While commercial Nuruks contained mostly high CFU of yeasts, home-made Nuruks showed relatively high occurrence of filamentous fungi. One of the representative Nuruk manufacturers used both domestic wheat bran and imported ones, mainly from US, as raw material. Depending on the source of ingredient, the fungal diversity was somewhat different. Another commercial Nuruk sample was collected twice, once in 2013 and again in 2014, and showed different diversity of fungal species in each year. Nuruks obtained from the southern regions of Korea and Jeju island showed high frequency of yeast such as Saccharomycopsis fibuligera and Pichia species as well as unique filamentous fungus, Monascus species. S. fibuligera was easily found in many Nuruk samples with high CFU. The major filamentous fungi were Aspergillus, Lichtheimia, Mucor and Penicillium species. In order to further our understanding of the isolates and their potential industrial applications, we assayed three enzymes, alpha amylase, glucoamylase and acid protease from 140 isolates out of about five hundred isolates and selected about 10 excellent strains with high enzyme activities. With these fungal isolates, we will perform omics analyses including genomics, transcriptomics, metabolic pathway analyses, and metabolomics followed by whole genome sequencing of unique isolates associated with the basic research of Nuruk and that also has applications in the Makgeolli making process.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.6 no.1
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• pp.144-155
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• 1996

During the 1990s the workplace has grown more complex and business competition has increased world-wide. All organizations, whether for-profit or non-profit have been forced to respond to market changes. More advanced information and technology, greater product diversity, shorter product life cycles, increased quality requirements, more regulation oversight, decreasing productivity, more competitors, and increasing overhead costs have motivated organizations to focus on ways to deliver products cheaper, better, and faster. Many organizations are searching for ways to reduce costs through downsizing, reengineering business processes, implementing quality management, outsourcing, and improving cost management. Support departments that provide services internal to an organization such as human resources, legal, and environmental, safety, and health (ES&H) are often the first organization targeted for cost reduction and cost control initiatives because these functions are part of a rapidly increasing overhead cost. Recently, ES&H functions are incresingly being integrated into the business of business to contribute value to organization beyond mere compliance with ES&H regulations. The discussions and development of the ISO compatible Environmental Management Standards or Occupational Safety and Health Management Standards is another impetus to integrate ES&H function into the business of business. Thus, ES&H professional need new skills to analyze the cost of their function and communicate the value of the products and services they provide. In recent years, the need for and the importance developing cost management and business skills by ES&H professionals have been emphasized in the literature. Communicating with decision makers in terms of cost and value to the organization, and by using business language and business arguments is the first step toward effectively integrating ES&H activities into the business of business. Activity-based costing (ABC) is a cost management method that measures the cost of a product or service based on the actual use of resources by activities, and based on the actual amount of activities used to produce a product or service. ABC is recommended as a tool for managers of ES&H organizations to determine the cost of developing and providing ES&H products within a for-profit firm or non-profit agency. This paper discusses the trend of integration of ES&H functions into the mainstream of business activities within an organization. The general principles of treditional cost accounting are presented as a bases for understandging why and how ABC will provide more accurate estimates of cost. The principles and concepts of ABS are presented as a tool for determining more accurately the true cost of ES&H products and services.

• Korean Journal of Community Nutrition
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• v.25 no.6
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• pp.464-473
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• 2020

Objectives: The purpose of this study was to compare and analyze e-commerce food purchase behavior and the perceptions of adult women according to their household types. Methods: The e-commerce food purchases of 318 adult women were surveyed and analyzed according to their household types (one-person or couple household (OCH); a household with children (HC); a household with parents (HP)). Results: The total amount of food purchases over 6 months through e-commerce according to household types was in the descending order of OCH (60.3%), HC (57%), and HP (55.1%) thus showing a significant difference (P < 0.05) in behavior between household types. The reasons for purchasing food through e-commerce included: a lower price than offline (30.8%), convenient delivery and transportation (30.2%), and food diversity (21.1%). When purchasing food online, the most important factor was price and quality, followed by quick and accurate delivery for OCH, exact information given about the product for HC, and recommendation from other consumers for HP (P < 0.01). The main foods purchased through e-commerce were coffee, tea (42.1%), instant and frozen foods (39.9%), water, beverages, dairy products (37.7%), snacks, bread, rice cakes (31.5%), and functional foods (27.4%). The percentage of respondents who were very satisfied or satisfied with their e-commerce food purchases was HP (84.1%), OCH (69.9%), and HC (65.6%) in that order (P < 0.05), and 96.5% of all subjects stated that they would be willing to purchase food through e-commerce in the future. The advantages of purchasing food through e-commerce were seen to be the highest in order and payment convenience with 4.1 points out of 5, followed by low price (4.0), variety of products (3.9), and ease of food purchase (3.9). Among the disadvantages listed, concerns about product damage and deterioration during delivery and differences between the displayed product and the delivered product were the highest with 3.7 points. Conclusions: The characteristics and perceptions of female consumers according to household types are important factors in enhancing the reach of e-commerce, and in preparing guidelines for food selection through e-commerce.

• Fashion & Textile Research Journal
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• v.17 no.4
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• pp.574-587
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• 2015

This quantitative study helps develop a measurement tool for consumer experiences inside and outside of a fashion brand store in a large shopping center along with a previous qualitative study that utilized a consumer interview. An expert group interview was conducted to verify the result of the previous qualitative study. Subjects were selected through convenient sampling. A self-administered questionnaire was developed to collect the data. We used 666 questionnaires for data analysis. To analyze data, reliability analysis, factor analysis, correlation analysis and measurement equivalence verification were conducted with a statistical package of SPSS 21.0 and Amos 18.0. We used 27 questions in 8 factors for consumer experience inside of the fashion brand store: fashion product, VMD, salesperson responsiveness, salesperson specialty, salesperson's special treatment, salesperson's respect for customers, and positive/negative emotion. We used 27 questions concerning seven factors for the consumer experience outside of a fashion brand store that encompasses a large shopping center: experience with brand and product category diversity, experience with promotion and event, esthetic experience, experience with culture and entertainment, experience with recreational behavior, experience with reputation and sense of pride, and experience with customers.

• The Korean Journal of Community Living Science
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• v.15 no.3
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• pp.71-84
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• 2004

Recently the globalization of agriculture by the WTO has brought crisis to Korean farmers. Value added agricultural products is the one of the strategies to sustain fanning. The idea for the project traditional fermented soy paste production and distribution was developed by the Gyeonggi-do Agricultural Research Institute. It was necessary to know the purchase condition and consumer needs for production distribution of the soy products. This study aims to investigate the consumers' need analysis of direct-deal soy products and the conditions of a purchase. A questionnaire was administered to 590 subjects living in Gyeonggi-do, Korea. The 107 subjects procured soy paste to buy with the reason of ignorance of preparation (39.2%) and the difficulty of storage and care (31.8%). When selecting the product 95.3%, previous experience (41.1 %) and comparison of each product (34.6%) were major answers, wanted direct-deal purchase from producers if implemented. 142 subjects(24%) experienced direct deal with producers. The main direct route was government and public offices( 42.4 %). The reason for direct purchase was confidence of agricultural products(77.5%). Delivery of 4kg of soy paste and 1.8 L of soy sauce in a glass container (43.0%) was favored twice a year. The kind of soy products for consumers' needs was Doenjang(57.8%) and Gochujang(18.3%). The preferred methods direct-dealing of soy products was direct order(59.9%) after validation, delivery gate to gate (44.2%) and by the internet(4.9%). The results of the study shows that the types of production would have the kinds and quantities diversity with confidence, sanitation, and safety. To regain successful, traditional tastes it is necessary to develop reliable and tasteful products for consumers and develop promotional material.

• The Plant Pathology Journal
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• v.22 no.1
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• pp.36-45
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• 2006

Twenty isolates of Didymella bryoniae were isolated from infected cucurbit plants in various growing areas of southern Korea in 2001 and 2002. Random Amplified Polymorphic DNA (RAPD) group [RG] I of D. bryoniae was more virulent than RG IV to watermelon. Virulence of the RG I isolate was strong to moderate to cucumber, whereas that of the RG IV varied from strong, moderate to weak. Two hundred seventy-three amplified fragments were produced with 40 primers, and were analyzed by a cluster analysis using UPGMA method with an arithmetic average program of NTSYSPC. At the distance level of 0.7, two major genomic DNA RAPD groups were differentiated among 20 isolates. The RG I included 7 isolates from watermelon and one isolate from melon, whereas the RG IV included 12 isolates from squash, cucumber, watermelon and melon. Amplification of internal transcribed spacer (ITS) region and small subunit rRNA region from the 20 isolates yielded respectively a single fragment. Restriction pattern with 12 restriction enzymes was identical for all isolates tested, suggesting that variation in the ITS and small subunit within the D. bryoniae were low. Amplification of the genomic DNAs of the tested isolates with the sequence characterized amplified regions (SCAR) primer RG IF-RG IR specific for RG I group resulted in a single band of 650bp fragment for 8 isolates out of the 20 isolates. Therefore, these 8 isolates could be assigned into RG I. The same experiments done with RG IIF-RG IIR resulted in no amplified PCR product for the 20 isolates tested. An about 1.4 kb-fragment amplified from the RG IV isolates was specifically hybridized with PCR fragments amplified from genomic DNAs of the RG IV isolates only, suggesting that this PCR product could be used for discriminating the RG IV isolates from the RG I isolates as well other fungal species.

• Journal of Applied Reliability
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• v.14 no.2
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• pp.129-136
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• 2014

Reliability test is focusing to detect the unexpected reliability failure and solve them for the high quality of products. The test data should be used to assess and project the current level of interesting product reliability and so it is very important to have the accurately assessing methodology with test data. There are two type of trend for test data as constant and changing one during testing and this paper shows the difference in the assessing results of these two cases. There is less information how to define the existence of reliability growth rate changing and calculate the parameters of the reliability growth models to make an accurate assessment with such condition, so i established the process and mathematical model to calculate the parameters at such condition to make reliability growth curve with high Goodness of Fit. I validated the new method with the data made from Monte Carlo Simulation and case from Demko (1993). Even the assessed result with the new methodology may be different with the case by case because of very diversity in test condition and testing product quality, but the process and method founded in this research can be applied to any case using Duane and AMSAA model for their test data assessment. I also present the evaluation method to see the effectiveness with new one which is a conventional knowledge and not popular to use, so it is possible to compare the results with the newly presented and conventional method for better business decision.