• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.38 no.3
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• pp.197-209
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• 2020

Signboards are installed in different types and sizes depending on the shop characteristics. However, the local government is having difficulty managing signboards with frequent opening and closing of stores and insufficient management personnel. In this study, a methodology was proposed to standardize and efficiently manage signboard information. To this end, the signboard display method of the enforcement ordinance related to outdoor advertising was analyzed to define the attribute elements of standard signboard data. In addition, physical information of signboards was obtained through signboard recognition technology, which is a prior study, and attribute elements of signboard standard data were defined through information that can be read with the naked eye, building integration information of the Ministry of the Interior and Safety, and street name address. In order to standardize the signboard information by spatial characteristics, data product specifications and metadata were defined according to the national spatial information standard. Lastly, standard data for signboards were produced in XML (Extensible Markup Language) format for compatibility, and XSD (XML Schema Definition) was defined for XML integrity so that data validity could be verified. Through this, a standard data model for the informatization of signboards was designed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.908-911
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• 2006

Fish paste containing Styela clava (Korean name: miduduk) was prepared for the supplementary value of the product, and it was evaluated for the color, textural properities, and sensory attributes. Increasing the amount of S. clava in the fish paste tended to increase the lightness (L), the redness (a), and the yellowness (b) in Hunter color values. All test samples with 3 mm thickness had good flexibility and did not break even after 4 times folds. Fish paste containing 20% S. clava showed the highest values in strength, hardness, and adhesiveness. In overall acceptance of sensory evaluation, fish paste containing 5% S. clava did not show any difference in comparison with non added control. These results suggest that S. clava can be applied to fish paste products to improve the quality and functionality.

• Journal of the Korean Society of Food Culture
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• v.36 no.5
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• pp.421-429
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• 2021

Local non-timber forest products can be easily accessed by tourists. These also provide opportunities for tourists to experience the local culture. Many local governments are paying constant attention to the development of non-timber forest product brands to revitalize the local economy and increase the profits of local farmers. Although there are many forest products and tourism resources in each region of Korea, there is no local specialized strategy to sell non-timber forest products and promote consumers' purchase intentions. In this study, we aimed to explore the consumers' perceived creating shared value (CSV) and its association with purchasing behavior of non-timber forest products in Jeongeup city, Korea. Data were collected from 1,066 consumers who had purchased non-timber forest products. Purchasing patterns of local specialty products differed depending on consumers' perceived CSV levels. In addition, consumers with higher levels of perceived CSV showed higher awareness and familiarity with Jeongeup city and experienced Jeongeup city's non-timber forest products. Our findings suggest that improving consumer perception towards CSV of non-timber forest products can be used as a marketing strategy for local non-timber forest products to revitalize the local economy.

• Korean Journal of Metals and Materials
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• v.46 no.10
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• pp.609-616
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• 2008

Conventional bake-hardenable(BH) steels should be annealed at higher temperatures because of the addition of Ti or/and Nb which forms carbides and raises recrystallization start temperature. In this study, the development of new BH steels without Ti or Nb addition has been reviewed. The new BH steels have nearly same mechanical properties as the conventional BH steels even though it is annealed at lower temperature. The steels also show smaller deviation of the mechanical properties than that of the conventional BH steels because of the conarol of solute carbon content during steel making processes. The deviation of mechanical properties in conventional BH steels is directly dependent on the deviation of solute carbon which is greatly influenced by the amount of the carbide formers in conventional BH steels. Less alloy addition in the newly developed BH steels gives economical benefits. By taking the advantage of sulfur and/or nitrogen which scarenge in Interstitial-Free or conventional BH steels, fine manganese sulfides or nano size copper sulfides were designed to precipitate, and result in refined ferrite grains. Aluminum nitrides used as a precipitation hardening element in the developed steels were also and resull in fine and well dispersed. As a result, the developed steels with less production cost and reduced deviation of mechanical properties are under commercial production. Note that the developed BH steels are registered as a brand name of MAFE(R) and/or MAF-E(R).

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Asia pacific journal of information systems
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• v.17 no.2
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• pp.123-137
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• 2007

The advent of the Internet and related Web technologies has created an easily accessible link between a firm and its customers, and has provided opportunities to a firm to use information technology to support supplementary after-sale services associated with a product or service. It has been widely recognized that supplementary services are an important source of customer value and of competitive advantage as the characteristics of the product itself. Many of these supplementary services are information-based and need not be co-located with the product, so more and more companies are delivering these services electronically. Net-based customer service, which is defined as an Internet-based computerized information system that delivers services to a customer, therefore, is the core infrastructure for supplementary service provision. The importance of net-based customer service in delivering supplementary after-sale services associated with product has been well documented. The strategic advantages of well-implemented net-based customer service are enhanced customer loyalty and higher lock-in of customers, and a resulting reduction in competition and the consequent increase in profits. However, not all customers utilize such net-based customer service. The digital divide is the phenomenon in our society that captures the observation that not all customers have equal access to computers. Socioeconomic factors such as race, gender, and education level are strongly related to Internet accessibility and ability to use. This is due to the differences in the ability to bear the cost of a computer, and the differences in self-efficacy in the use of a technology, among other reasons. This concept, applied to e-commerce, has been called the "e-commerce divide." High Internet penetration is not eradicating the digital divide and e-commerce divide as one would hope. Besides, to accommodate personalized support, a customer must often provide personal information to the firm. This personal information includes not only name and address, but also preferences information and perhaps valuation information. However, many recent studies show that consumers may not be willing to share information about themselves due to concerns about privacy online. Due to the e-commerce divide, and due to privacy and security concerns of the customer for sharing personal information with firms, limited numbers of customers adopt net-based customer service. The limited level of customer adoption of net-based customer service affects the firm profits and the customers' welfare. We use a game-theoretic model in which we model the net-based customer service system as a mechanism to enhance customers' loyalty. We model a market entry scenario where a firm (the incumbent) uses the net-based customer service system in inducing loyalty in its customer base. The firm sells one product through the traditional retailing channels and at a price set for these channels. Another firm (the entrant) enters the market, and having observed the price of the incumbent firm (and after deducing the loyalty levels in the customer base), chooses its price. The profits of the firms and the surplus of the two customers segments (the segment that utilizes net-based customer service and the segment that does not) are analyzed in the Stackelberg leader-follower model of competition between the firms. We find that an increase in adoption of net-based customer service by the customer base is not always desirable for firms. With low effectiveness in enhancing customer loyalty, firms prefer a high level of customer adoption of net-based customer service, because an increase in adoption rate decreases competition and increases profits. A firm in an industry where net-based customer service is highly effective loyalty mechanism, on the other hand, prefers a low level of adoption by customers.

• Korean Journal of Agricultural Science
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• v.38 no.2
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• pp.369-381
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• 2011

Ginseng in Korea has not only the big production value but also till a good reputation from overseas in the name of 'Korea Ginseng'. Having spread rapidly nationwide from 2000 year, its production keeps on increasing but its consumption becomes lazy and its price is also falling down because of comsumer's concern about mainly overusing pesticide for ginseng. In order to cope with this problem, the government introduced the GAP certification system to ginseng in 2006 to reflect consumer's needs for food safety. This system will be a good opportunity to promote ginseng consumption dramatically. In this aspect it is very important to know how well this system is established and how ginseng farmers build marketing strategies to draw new wind in the market. This study was carried out to look over the GAP certified ginseng system and show its marketing strategies using 4P's(product, place, promotion and price). The main results are as follows. GAP ginseng system currently has some weaknesses such as lack of systematic certification management and after-service, nonrealistic certification fee and poor linkage from production to consumption. In the marketing mix strategies, product strategy suggests that the most desirable appearance be transplanted ginseng filled with branch roots and 4 to 5 year-ginseng, and it is necessary to choose multi-brand strategy divided for present into for self-sufficiency and family brand strategy by use if its brand enlarges to processed products in the future. In the place strategy, 3 stages like 'producer group' - 'GAP certified facility' - 'sales shop' are based as the physical marketing channel according to traceability, and connected with giant retail market and environment friendly stand, and if its sales volume enlarges, it should be considered the GAP ginseng specialized marketplace which is a type of chain store. In the promotion strategy, the promotion of government level is necessary at first and producer alliances require the promotion targeting at the group of women under 40 with differentiation from price, quality, and safety. In the price strategy, the early stage-high price strategy which sets 20~25% higher for self-sufficiency and 30~35% for present is desirable.

• Journal of Korea Technology Innovation Society
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• v.20 no.3
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• pp.576-606
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• 2017

It is more salient in the high-tech industry to cooperate even among competitors in order to promptly respond to the changes in product architecture. In this sense, 'co-opetition,' which is the combination word between 'cooperation' and 'competition,' is the new business term in the strategic management and represents the two concepts "simultaneously co-exist." From this view, this study set up the research purposes as follows: 1) investigating the corporate managerial and technological behavioral characteristics in the co-opetition of the global display industry. 2) verifying the emerging factors during the co-opetition behavior hereafter. 3) suggesting the strategic direction focusing on the co-opetition behavioral characteristics. To this end, this study used co-word network analysis to understand the structure in context level of the co-opetition. In order to understand topics on each network, we clustered the keywords by community detection algorithm based on modularity and labeled the cluster name. The results show that there were increasing patterns of competition rather than cooperation. Especially, the litigations for mutual control against Korean firms much more severely occurred and increased as time passed by. Investigating these network structure in technological evolution perspective, there were already active cooperation and competition among firms in the early 2000s surrounding the issues of OLED-related technology developments. From the middle of the 2000s, firm behaviors have focused on the acceleration of the existing technologies and the development of futuristic display. In other words, there has been competition to take leadership of the innovation in the level of final products such as the TV and smartphone by applying the display panel products. This study will provide not only better understanding on the context of the display industry, but also the analytical framework for the direction of the predictable innovation through analyzing the managerial and technological factors. Also, the methods can support CTOs and practitioners in the technology planning who should consider those factors in the process of decision making related to the strategic technology management and product development.

• The Journal of Fisheries Business Administration
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• v.34 no.2
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• pp.91-107
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• 2003

Distribution of fish products from Tongyoung Marine ranching can be classified by three routes such as street-stall, live fish transportation vehicles, and wholesale markets neighboring unloading ports. These methods of distribution, however, have been restricted by limited distribution right, difficulties to differentiate fish prices from other surfaces, simple marketing channels. The ratio of cultured live fish circulated in market is increasing while naturally caught live fish is decreasing and the fresh fish shows a little of increasing rate. Consumers purchasing routes mainly depend on the live fish transportation merchants. For fresh fish traditional market plays an important role in trade. Convenience for consumers and quality of products are main factors in making decision of purchases. Bargaining power, however, belongs to the live fish transportation merchants. The demand of special markets for live fish was very strong, and the convenience and quality are relatively important required factors. Catch from Tongyoung Marine ranching has very good reputation as the possibility of being a good brand. Expecting possibility of quality differentiation was higher than price differentiation specially. The possible conclusion of a contract of a supply was suspicious however. Preliminary quality evaluation revealed that the catch is better than the cultured but worse than naturally grown fish. A merchandising is to be in a better position in the formation of prices by giving $\ulcorner$brand image$\lrcorner$ to potential consumers. The target markets are retail stores such as restaurants for raw fish and final consumers. The staple markets are retail stores. Possible items of products are live fish, fresh fish for cook, and fresh fish for raw fish. It is necessary for the catch to be informed as new functional products that have been improved in safety and quality, since the product positioning is similar but not well known to consumers. To secure a brand it is required to register a trademark, eco-label product design or packing, use real name in tranction, introduce recall system, and put label. Price higher than naturally grown live fish should be targeted. Establishing broad distribution channel, wholesale market, franchise are required. To secure enough catch and control shipment of products facilities of containing live fish are necessary. Instead of dealing with live fish only, it would be better to. sell fresh fish and live fish simultaneous. Strategically promotion focuses on advertisement of Marin ranching at first and then focuses on the catch from the marine ranching.

• Korean Journal of Food Science and Technology
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• v.42 no.6
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• pp.653-663
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• 2010

This study was conducted to monitor residues of 10 veterinary drugs in food products. Various veterinary drugs were examined including enrofloxacin, ciprofloxacin, norfloxacin, oxolinic acid, amoxicillin, ampicillin, oxytetracycline, tetracycline, chlortetracycline, and doxycycline in beef, pork, egg, chicken, eel, flatfish, and rockfish obtained from 6 different regions (Seoul, Incheon, Daejeon, Gwangju, Daegu, Busan). Residues were detected in 21 (6.5%) samples out of 321 samples. In particular, 2 (1.0%) livestock samples had detected residues among 203 products, and 19 (16.1%) aquaculture samples had residues detected among 118 products. The most frequently detected drug residues in aquaculture products were oxytetracycline and amoxicillin, but the levels were mostly below the MRL (Maximum Residue Limit). In only one flatfish sample, amoxicillin was found at a level higher than the MRL (0.05 mg/kg). In livestock products, residues of most veterinary drugs were not detected. But enrofloxacin was detected in 2 chicken (Korean name: Ogolgae) samples at a higher level than the MRL (0.1 mg/kg as the sum of ciprofloxacin).