• Journal of Distribution Science
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• v.15 no.2
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• pp.27-36
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• 2017

Purpose - This study was intended to find the selection attribution factors and service satisfaction determinants of third party logistics suppliers in Dongdaemun wholesale market. Research design, data, and methodology - A questionnaire survey was performed, and the retailers and wholesalers in Dongdaemun wholesale market were asked to fill in it. Company employees using third party logistics service were selected by a random sampling method. Results - It is easy for both retailers and wholesalers to use third party logistics service. The logistics companies in Dongdaemun wholesale market have paid more heed to the security of freight and the operability. That is, the freight safety and operating service are the most important factors in selecting third party logistics suppliers, and they both have a close relationship with user satisfaction. There is no relation between service level and recognition in selection factors of third party logistics suppliers. All the responsiveness, operability and informativeness of third-party logistics providers has a significant relationship with user satisfaction. Conclusions - Third party logistics service is entirely different from the existing delivery or transport service. The most market vendors' wish for third party logistics suppliers is the stability of freight and robust operating service. They also demand the responsiveness for special or emergency situation with having information strength.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.106-118
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• 2008

Even though the number of food courts increased in recent years, there were few studies about them. Considering the effects of a food court on the sales of a mall or other shopping spots, it was necessary to analyze what kind of attribute attracts customers. For this research, conjoint analysis was used to test which attribute was the most decisive factor, and the results of this study were as follows. First, price was the first factor that customers attached great importance to. Next were time required from order to eat and menu diversity. Second, cluster analysis used by the individual value of utilities derived through the conjoint analysis showed two clusters. Third, the most preferred food court form gained 35.4% potential market share from the simulation. The information gained from this analysis provided an important starting point for marketing and determined what kind of attribution was considered in being part of the malls or buildings. Also, it could be made full use of creating and executing the most effective marketing strategies.

• Journal of Korea Multimedia Society
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• v.22 no.5
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• pp.558-572
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• 2019

Anthropomorphism is the attribution of human traits, emotions, or intentions to non-human entities. Anthropomorphic animal face masking is the process by which human characteristics are plotted on the animal kind. In this research, we are proposing a compact system which finds the resemblance between a human face and animal face using Deep Convolutional Neural Network (DCNN) and later applies morphism between them. The whole process is done by firstly finding which animal most resembles the particular human face through a DCNN based animal face classification. And secondly, doing triangulation based morphing between the particular human face and the most resembled animal face. Compared to the conventional manual Control Point Selection system using an animator, we are proposing a Viola-Jones algorithm based Control Point selection process which detects facial features for the human face and takes the Control Points automatically. To initiate our approach, we built our own dataset containing ten thousand animal faces and a fourteen layer DCNN. The simulation results firstly demonstrate that the accuracy of our proposed DCNN architecture outperforms the related methods for the animal face classification. Secondly, the proposed morphing method manages to complete the morphing process with less deformation and without any human assistance.

• The Journal of Information Technology
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• v.2 no.1
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• pp.191-207
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• 1999

The study is in attempting for reviewing the selection problem of the measurement and the model, concerning a consumer satisfaction model. Therefore, a common model, which measures degree of consumer satisfaction by an arithmetic mean from measurement method including data, which assess compulsively the attribution and the importance to consumers, shows the problems of a field application. There showed a high predictive validity in the model of a singular item using the degree of a general satisfaction rather than a detailed assessment. However, the single model needs the model of consumer satisfaction from the using of plural items, because of the field problems that produce in an alternative application. There showed a high significance level in the model including variables, which are showing a high correlation between purchase intention and predictive validity.

• Journal of Korea Society of Digital Industry and Information Management
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• v.8 no.1
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• pp.157-170
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• 2012

Recently, user-created video shows high increasing in production and consumption. Among these, videos records an identical subject in limited space with multi-view are coming out. Occurring main reason of this kind of video is popularization of portable camera and mobile web environment. Multi-view has studied in visually representation technique fields for point of view. Definition of multi-view has been expanded and applied to various contents authoring lately. To make user-created videos into multi-view contents can be a kind of suggestion as a user experience for new form of video consumption. In this paper, we show the possibility to make user-created videos into multi-view video content through analyzing multi-view video contents even there exist attribute differentiations. To understanding definition and attribution of multi-view classified and analyzed existing multi-view contents. To solve time axis arranging problem occurred in multi-view processing proposed audio matching method. Audio matching method organize feature extracting and comparing. To extract features is proposed MFCC that is most universally used. Comparing is proposed n by n. We proposed multi-view video contents that can consume arranged user-created video by user selection.

• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.447-455
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• 2013

This paper is to investigate how selection variables and service quality influence on customer satisfaction and loyalty on Korean restaurants. They are chinese living in Korea that compose a little over 50% among foreigners. The findings and marketing guideline are showed up; First, 3 factors among choice attributions had highly significant on customer satisfaction and loyalty. They are 'service', 'food', and 'location' factors. They should reinforce food's taste & quality and also, service staff's elaborate service, and traffic's accessbility. Second, 'sympathy', 'tangibles', and 'response' factors among service quality were strongly influenced on customer satisfaction and loyalty. Therefore, they should provide various menu which is based on seasons & events, food's decoration, and immediate service. Third, customer satisfaction and loyalty are influenced each other. It should strengthen through consistent quality management and service.

• Journal of Agricultural Extension & Community Development
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• v.20 no.4
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• pp.1079-1103
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• 2013

This study is to identify different characteristics of chinese tourists in relation to food tourism. These features includes motivation, travel behavior, attributions, information source, preference about local food and food tourism. Based on the results from empirical investigation, it develop suggestions for attracting chinese tourism to rural area. The results shows that the strongest motivation is to find new food which is different from daily life. Also, they believed that eating local food is meaningful travel behavior. In addition, this study reveals that the attribution of food selection is highly related to freshness, tastes, and sanitation. Accordingly, this study suggests following guide to attract chinese tourist to rural area. 1) developing unique and authentic local food, 2) preparing extensive menu with meat and local agricultural products & a light menu for breakfast 3) deliberating about freshness and sanitation, 4) creating good appearance and smell.

• The Journal of Korean Medicine
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• v.26 no.2 s.62
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• pp.152-165
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• 2005

Background: The use of herbal preparations as remedies for various medical conditions has continuously increased in Korea Large proportions of Korean patients use herbal medicinal products, folk remedies, and food supplements. However, studies on the safety of herbal products arc conducted on a less than sufficient basis even in the countries like Korea where herbal medicine is being used extensively. Some of the reports on the safety of herbs were done by the doctors of western medicine but lack of knowledge and misclassification led to misunderstandings. Objecitves: This study aims to review the recent evidences on hepatotoxic events associated with the use of herbal medicinal products, folk remedy, and food supplements. In the process, this review will grasp trends in this field of studies and will direct further researches into the right direction. Methods: Systematic literature searches were performed on MedRic and MEDLIS in Korea. Screening and selection of the articles and the extraction of data were performed independently by two of authors. There were no restrictions regarding the published date. In order to avoid bias, the articles written by medical doctors, not by oriental doctors were selected. 43 journals were chosen for the review. Results: Analyzing the number of journals, studies on the drug-induced liver injury were increased after the year 2000. The proportion of herbal and folk remedy associated hepatotoxic injuries in all drug-induced liver injury was $21.0\%-30.0\%$. But criterion for herbal medicine is rather vague and limited objective data hindered objectiveness. Few of single medicinal herbs and combination preparations were associated with hepatotoxic injuries. But because of lack of objectivity, further researches must be conducted to yield more concrete results. Conclusions: yield more concrete results. Incidence figures are largely unknown, and in most cases a causal attribution is not established. The challenge for the future is to systematically research this area, educate all parties involved, and minimize patient risks.

• Journal of the Korean Society for Aviation and Aeronautics
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• v.29 no.4
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• pp.21-27
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• 2021

The paper, in an online learning environment which becomes prolonged for reason of COVID-19, on 80 students belonging to the aviation and aeronautics, proposed more concrete direction for raising effectiveness of online class by analyses of various standpoints regarding the relation between 8 detailed elements of self-initiated learning ability and learning satisfaction. As a result of analyses, first, it turned out that, among detailed elements of self -initiated learning ability, relatively high scores were showed in basic self management ability, grasp of resources for learning, attribution of efforts to results, and selection of learning strategies. Second, in correlation between self-initiated learning ability detailed elements and learning satisfaction and technical statistical analyses, the score of the two elements: learning goal setting and continuance of learning execution is low, so that it is necessary to note the two elements. Third, as to self-initiated learning ability, the average of female students is high and in learning satisfaction, the average of male students was high. Fourth, it was found that the first-class students showed significantly high learning satisfaction compared with the second-class students. Fourth it turned out that, regarding a difference, both of self-initiated learning ability and learning satisfaction were dismissed and thus there is no difference. Fifth, as to the effects of self-initiated learning ability on learning satisfaction, both of a corelation analysis and a regression analysis showed significant results. Accordingly, self-initiated learning ability in online class has a very significant effect on learning satisfaction.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.189-204
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• 2014

This study is aimed to identify the relationship between Korean restaurant selection attributes and behavioral intention regarding foodservice consumption tendency. In order to achieve the purpose of research, frequency analysis, factor and reliability analysis, correlation analysis, cluster analysis, chi-square test, variance analysis, and multiple regression analysis were conducted using SPSS 18.0. As a result of variance analysis, accessibility did not appear to have a significant difference in all clusters, food quality appeared to have a significant result (F=5.587, $p{\leq}.001$), employees' service appeared to have a significant difference (F=5.186, p<.01), and price discounts also showed a significant difference (F=4.921, p<.01). Therefore, the first hypothesis that the foodservice consumption tendency has a difference in the Korean restaurants selection attributes was partially selected. In order to verify the hypothesis that the Korean restaurants selection attributes affect behavioral intention, the sub-factors of the Korean restaurant selection attributes (accessibility of restaurants, food quality, employees' service, price discounts) were set as independent variables, and the behavioral intention of foodservice consumers was set as a dependent variable. As a result, the accessibility of restaurants (${\beta}=.092$) and price discounts (${\beta}=.299$) have a non-significant effect on behavioral intention. However, a significant result was shown in food quality (${\beta}=.379$, p<.001) and employees' service (${\beta}=.251$, p<.001). Thus, the hypothesis that the Korean restaurant selection attributes have a positive effect on behavioral intention was partially selected. Based on the results, foodservice managers need to build up strategic management to improve food quality with better ingredients, sanitation, adequate quantity, and consistent taste of food. In addition, they should provide better service with well-trained employees.