• Title/Summary/Keyword: Store personality

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Conservation of Contemporary Artworks Made with Soap and Research on the Appropriate Hygrothermal Environment (비누로 제작된 현대미술 작품의 보존과 적정 온습도 환경 연구)

  • Shin, Jeong Ah;Han, Ye Bin;Cha, Sun Min;Kim, Young Mok;Kwon, Hee Hong
    • Journal of Conservation Science
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    • v.37 no.5
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    • pp.464-476
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    • 2021
  • Various materials, depending on the personality of the artist, are required for contemporary art. Thus, it is necessary to decipher the expressive intentions of the artist and characteristics of the materials required for the conservation of such art. The purpose of this study is to analyze the causes underlying the deterioration of sculptures made from soap and to determine the ideal hygrothermal environment required to stably exhibit and store these artworks. Furthermore, we aim to maintain the long-term structures of the artworks in accordance with the changing expressions and intentions of the artist. Our analysis confirmed that the extracts of the soap sculptures were composed of glycerin and that the sculptures were sensitive to humidity. Moreover, we determined that a relative humidity (RH.) of approximately 60~65% made for an appropriate hygrothermal environment required to preserve the sculptures. We also preserved each work in various ways by applying appropriate preservation treatment, and found that the optimum preservation environment for soap sculptures was a temperature of 20±2℃ and a RH. of 60±5%.

A Study on the Effects of Brand Individuality of Specialty Coffee Shops on Brand Loyalty (커피 전문점의 브랜드 개성이 브랜드 충성도에 미치는 영향에 관한 연구)

  • Kim, Joon-Seok;Choi, Sung-Hwan
    • Culinary science and hospitality research
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    • v.17 no.1
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    • pp.124-141
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    • 2011
  • The domestic food culture in Korea has gone through great changes, among which dining out is considered most prominent. These changes are caused by a number of factors: development of several related industries, increase in dining out chances, diversification of consumer needs, change in consumption awareness and quality, increase in disposable income, women's advance into the society, etc. Under these circumstances, the fast food industry has been experiencing slow growth, whereas family restaurants and take out coffee franchises are consistently increasing the number of restaurants and shops as a part of aggressive management to increase sales. This study aims, first, to examine the effects of consumer's brand individuality and satisfaction on brand trust, brand emotion, brand identification, and brand loyalty of specialty coffee shops. Subsequently, this study observes how consumer's brand individuality and satisfaction affect the formation of brand trust, brand emotion, brand identification, and brand loyalty in accordance with preferred type of specialty coffee shops, frequency of experience, and life style in order to establish relevant strategies. The results of this study are as follows. First, brand individuality had a positive effect on customer satisfaction. Second, customer satisfaction had a positive effect on brand trust. Third, customer satisfaction had a positive effect on brand loyalty. Fourth, customer satisfaction had a positive effect on brand emotion. Fifth, brand trust had a positive effect on brand loyalty. Sixth, brand emotion had a positive effect on brand loyalty. These results have the following implications. First, the dimensions of brand individuality are presented as a means to form brand loyalty, thereby demonstrating the significance of the effect. Accordingly, developing a proper brand individuality in forming brand loyalty is imperative. Second, consumers using specialty coffee shops had the greatest effect on the relation between dimensions of brand individuality and customer satisfaction in this study, while the interrelation between customer satisfaction and brand loyalty was not concretely supported in the preceding studies.

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