• Tribology and Lubricants
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• v.38 no.2
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• pp.70-72
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• 2022

In this study, we report on a power system developed as a decelerator for a driving module in an electric vehicle. The system is to be mounted in a limited space. The research focus was on development of miniaturization, light weight, and high power density. In particular, we aimed to minimize the layout of existing external components as integrated or built-in, and to maximize the power density by applying optimal cooling technology to increased requirements for developing modular power systems applicable to various OEM models. South Korean automakers ranked fourth in global electric-vehicle sales in 2020, but domestic sales are relatively slow. Despite government's expansion in subsidies for eco-friendly cars, consumers are delaying purchases after 2021 considering the cost-effectiveness of electric vehicles. In major European markets, the demand for electric vehicles exceeded the demand for diesel cars, and sales of hybrid cars, which used to represent eco-friendly cars, are slowing down as Toyota, started selling electric vehicles. In this study, the internal lubrication characteristics of a decelerator installed in an electric vehicle were analyzed in terms of the deceleration time while driving. By selecting the proper oil and oil viscosity, it was confirmed that there is no problem in lubricating the bearings and gears of the decelerator.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2007.05a
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• pp.172-175
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• 2007

The overall changes of social systems in late 21st century have made the most outstanding contributions to the development of food service industry, particularly so called in fields of family restaurant's services and some foreign famous brands such as Bennigans, T.G.I. friday's, and Outback steakhouse have dominated the lucrative korean family restaurant's service market. This research, after investigating the sales status and characteristics of interior space constitution in the foreign famous brand's family restaurants, is intended to make a suggestion of establishment some standards of interior space constitution in family restaurant that will be helpful for the domestic brand's to take more portions of market in the face of fierce competition in the food service industry.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.10a
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• pp.96-99
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• 2005

One of the characteristics of contemporary interior design is the prominence of material and its challenge to the established concept of interior design. As material has risen to the new element of design, losing its old concept as something secondary surrounding space, it had become an useful instrument to create unique images as well as to express the paradigm of space that modern society demands. The active role of material has made itself one of the primary elements that make a difference in design. Particularly in commercial spaces where sales are important and attractive spaces are needed, material has been emergent conveying its appling to consumers. Therefore, this study analyses the materiality that material has and its characteristics represented as images in commercial spaces. With the analysis, it researches further into the unlimited possibility of material and show the way for modern interior design to head for.

• Korean Institute of Interior Design Journal
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• no.14
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• pp.99-106
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• 1998

Today's consumers have the behavior of purchasing that is self-value-centered and distinctly goal-conscious. Because of this trend the new shops that sell well have the characteristics that effectely transfers strong store-image. The starting point of selling is showing. To appeal to the sense of more consumers and to facilitate the act of consumption you should express more surely store and image of merchandise in the limited space of sales room. Especially in the compound living goods store which sell various items of products the role of presenting the whole merchandises attractive and organized is of utmost importance and the interior planning of show rooms and displaying the room according to the actual sales. According to this the goal of this study is to create not only the convenience of purchasing but also distinguished store image through organizing show rooms according to themes as a part of VMD strategy.

• Journal of Technology Innovation
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• v.10 no.2
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• pp.107-129
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• 2002

Expansion and enhancement of information and communication infrastructure can create a market closer to an ideal type for a perfect competition, utilizing a cyber space in the network (with the expanded usage of Internet and e-commerce) and it could be a market of a monopolistic form. The government can take one of the two approaches responding to this monopolization of the digital market. First, the government maintains laissez-faire policy since the monopoly cannot be maintained over a long period of time due to an increasing in the production, decrease in the price, profit resulting from this and rapid technology evolution. Second, the government can actively interrupt the monopolization of the digital market. Monopolization in a digital market can lead to a market failure. Unstable market structure and too much frequent merger and acquisition contribute to making the digital market very dynamic. Information goods exchanged in the digital market have the features of very low marginal cost required to copy the original product whereas its initial fixed cost is very high. This explains why the information products are not priced based on the existing marginal price determination principles and why companies producing them have various product sales strategies (price/product differentiation strategy, and other sales strategies).

• Korean Journal of Artificial Intelligence
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• v.11 no.1
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• pp.25-29
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• 2023

In this paper, the purpose is to create a standard of AI training dataset type for commercial space design. As the market size of the field of space design continues to increase and the time spent increases indoors after COVID-19, interest in space is expanding throughout society. In addition, more and more consumers are getting used to the digital environment. Therefore, If you identify trends and preemptively propose the atmosphere and specifications that customers require quickly and easily, you can increase customer trust and conduct effective sales. As for the data set type, commercial districts were divided into a total of 8 categories, and images that could be processed were derived by refining 4,009,30MB JPG format images collected through web crawling. Then, by performing bounding and labeling operations, we developed a 'Dataset for AI Training' of 3,356 commercial space image data in CSV format with a size of 2.08MB. Through this study, elements of spatial images such as place type, space classification, and furniture can be extracted and used when developing AI algorithms, and it is expected that images requested by clients can be easily and quickly collected through spatial image input information.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.14 no.2
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• pp.95-119
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• 2003

Case Study about the management of bakery menu through a menu analysis: This study checked the sales of bakeries this researcher has operated for 4 weeks before evaluating the menu with Kasavana & Smith Analysis, changing the position of the menu on the theoretical base of space composition and then checking the sales for 4 weeks again and analyzing in the same way. The study compared the two groups by using the menu analysis. The menu used in the analysis included 31 items produced in the stores and 29 items turned out from the headquarters. The results of the menu evaluation through Kasavana & Smith Analysis are as follows: (i) before changing the position of the menu 22 Stars, 20 Puzzles, 15 Plowhorses, 13 Dogs (ii) after changing the position 18 Stars, 24 Puzzles, 12 Plowhorses, 6 Dogs During the study, it was inconvenient that many things not thought about before were discovered. The limitations of the study are as below: a) when the displayed items were sold out, they couldn't be supplied continuously. The items from the headquarters were supplied as many as the ordered volume. As the stores prepared materials only for the day, they only produced bakeries as many as the dairy target. So it is difficult for them to keep extra bakery. b) it is natural that a new item make the sales of the existing items cut down. During the study, there appeared a new item, which influenced on the sales. c) as the store this researcher manages is smaller than the others, it was difficult to change all the position of the menu. With only 18 items changing their positions, there couldn't obtain more accurate data. d) because of the franchise contract, there fixed the prices of supply and sale. Therefore the price of Plowhorse couldn't be changed. However on the base of this study, it can search more specific ways to efficiently manage the bakery business in the future.

• Journal of the Korean Society of Costume
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• v.50 no.4
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• pp.181-195
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• 2000

This study was conducted from Sep., 1999. to Nov., 1999. It researched approximately 60 specialized manufacturers who had homepages on the Internet. Of the 60 manufacturers, 20 of them were chosen for the study all of whom had relatively were made homepages that were geared towards sales. 1. Daily Hanboks on the homepages were put in an electronic catalog. They were photographed and well described. Each picture could be enlarged when needed. 2. The Hanbok's were made for men, women and children. There were every couple's Hanboks. The Hanboks used natural material, mixed spinning and chemical textile, which was easily kept and washed. It was intended, as clothes for everyday wear Silk was used for formal clothes. 3. The prices ranged from low-middle to high clothing for everyday life is reasonable and street wear and formal dresses are priced high. The color of the dresses are not vibrant, but natural and light. As Hanboks become more in demand, there will be more choices available. 4. As matter of the sizes shows weakness. In general they use the western size system. The purpose of this study is to show the direction that Hanbok manufacturers may take for the internet sales and for being more active to promote the spread of the dress. This research came to the fellowing conclusion. Even though Hanbok manufacturers operate homepages. it seems that they are not well used. However, many internet shopping malls have been opened and they have put Daily Hanboks into one of their sales categories. The internet malls are getting more active and are expanding more. Therefore the market value of the Hanboks in the future look optimistic. If smaller sized manufacturers of Daily Hanbok's establish cooperative network that have no time and space limit, they can use the strong power of the market as the market development for Daily Hanboks is endless.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• autumn
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• pp.630-633
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• 2003

In domestic construction industry, now demand for airport facilities, gymnastic facilities, mass meeting facilities, sales facilities is increasing. Because of this, demand for huge space is also increasing. In making huge space, existing PEB(Pre-Engineered Building) and Pipe Truss, As span is lager and larger, steel weight is increasing and hard to apply for large span. For solving this problem, Many program was proposed, and in that Space Frame was rising. But in domestic construction there are very rare practical use for Space Frame. In this study, we wish to introduce Space Frame that has several advantages in construction expense, construction time, constructibility and also with analyzing example for applying Space Frame, wish to investigate characteristic of Space Frame. Go forward better, through comparison of other different old method and basic character of Space Frame, confirm advantage of Space Frame that have infinite development possibility and revitalize the Space Frame in domestic study and further more wish to raise practical use for Space Frame.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2005.05a
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• pp.283-286
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• 2005

A design of Ice Cream Shop is an intended creation activity to increase the sales and profits by planning the space creativity and effectively. Accordingly, it should give the aesthetic and psychological satisfaction by making the space formative as a visual space expressed by a unique identity with a functional convenience. The design of Ice Cream Shop should reflect the changing demands and patterns of a consumption life as a result. Therefore a design plan is required to predict the living and culture. The design process can be divided into a basic planning, basic design and implementation design in large. The details are as follows. When a designer is assigned to the design from a client, he should start his work from surveying the site and arrangement, After arrangement, he sets up basic guidlines, which are called as a basic planning.