• The Journal of Industrial Distribution & Business
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• v.11 no.10
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• pp.17-25
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• 2020

Purpose: The purpose of this study is to narrow the target down to college students representing single-person households to identify the main attributes of their choice of Home Meal Replacement(HMR) and to look at the impact on satisfaction and repurchase intentions. Research design, data and methodology: An online survey was conducted for consumers who purchased HMR products at least once and a total of 264 questionnaires were used for demonstration analysis. The collected data have verified for validity and reliability between measurement variables through exploratory factor analysis and reliability analysis. Results: As a result, curiosity, economy, safety, and brand, which are HMR selection attributes that university students' value, have a significant impact on satisfaction, and satisfaction has a significant impact on the intention of repurchase, a variable of behavior. In addition, the adjustment effect of health value pursuit was significant only in safety attributes. Conclusions: This study divided the target group to examine what the HMR selection attributes of single-person college students are, the main consumer of HMR, and how selective attributes affect satisfaction and willingness to repurchase. In the process, we wanted to find out if there was a moderating effect on the health-oriented values in the dietary lifestyle.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.41 no.1
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• pp.24-38
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• 2018

Since a social networking service (SNS) isconsidered as an effective means to communicate and interact with customers, companies are trying to utilize SNS effectively. There is a lack of theory relating to the attributes of SNS. This study aims to investigate the attributes of SNS to classify SNS. Based on the social network theory, and previous studies on internet, blog, homepage, communication attributes, this study proposes the seven attributes to classify SNS: interaction, communication, entertainment, information, sharing, intimacy and connection. A pre-test, a pilot test and a main test are conducted. In the main test, 239 SNS users are participated. Through a factor analysis this study verifies the seven attributes of SNS. An analysis of variance with multiple comparisons of $Scheff{\acute{e}}$ method identifies that three attributes, interaction, communication and connection, are found to play significant roles to differentiate SNS. Looking at the overall mean values of the SNS by attribute, interaction, sharing, entertainment, intimacy and communication were relatively high in Facebook. Facebook showed higher values in attributes of interaction, sharing, entertainment, intimacy and communication. Twitter shows the relatively high scores for information and connection. Regarding interaction, Facebook shows higher scores than Twitter and Cyworld. For connection, Cyworld showed a significantly lower score than Twitter and Facebook. Cyworld was separated from the others in the light of communication. Cyworld is relatively weak in communication as it is limited to the message exchanges. The results will help in identifying major attributes for each SNS and classifying SNS.

• International journal of advanced smart convergence
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• v.12 no.1
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• pp.199-207
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• 2023

Trend Impact Analysis is a prominent hybrid method has been used in future studies with a modified surprise- free forecast. It considers experts' perceptions about how future events may change the surprise-free forecast. It is an advanced forecasting tool used in futures studies for identifying, understanding and analyzing the consequences of unprecedented events on future trends. In this paper, we propose an advanced mechanism to generate more justifiable estimates to the probability of occurrence of an unprecedented event as a function of time with different degrees of severity using adaptive neuro-fuzzy inference system (ANFIS). The key idea of the paper is to enhance the generic process of reasoning with fuzzy logic and neural network by adding the additional step of attributes simulation, as unprecedented events do not occur all of a sudden but rather their occurrence is affected by change in the values of a set of attributes. An ANFIS approach is used to identify the occurrence and severity of an event, depending on the values of its trigger attributes.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1998.06a
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• pp.122-127
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• 1998

This paper suggests an integrated method for discovering knowledge from a large database. Our approach applies an attribute-oriented concept hierarchy ascension technique to extract generalized data from actural data in databases, induction of decision trees to measure the value of information, and knowledge reduction of rough set theory to remove dispensable attributes and attribute values. The integrated algorithm first reduce the size of database for the concept generalization, reduces the number of attributes by way of elimination condition attributes which have little influence on decision attribute, and finally induces simplified decision rules removing the dispensable attribute values by analyzing the dependency relationships among the attributes.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.22 no.50
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• pp.183-193
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• 1999

The problem of discovering association rules has received considerable research attention and several fast algorithms for mining association rules have been developed. In this paper, we propose an efficient algorithm for mining quantitative association rules with item constraints. For categorical attributes, we map the values of the attribute to a set of consecutive integers. For quantitative attributes, we can partition the attribute into values or ranges. While such constraints can be applied as a post-processing step, integrating them into the mining algorithm can reduce the execution time. We consider the problem of integrating constraints that are boolean expressions over the presence or absence of items containing quantitative attributes into the association discovery algorithm using Apriori concept.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.687-695
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• 2009

The present study attempted to offer more insights into the foreign consumers' consumption decision structure of Korean restaurants located in foreign countries. A survey was designed based on the means-end chain theory, using the laddering interview technique. The qualitative data obtained from 10 Americans, 10 Japanese, and 10 Chinese were content analyzed and resulted in categories such as 'new experience', 'interest in Korea', 'recommendation', 'good food', 'easy to access', 'service', 'dining environment', and 'price' as perceived attributes of choice. The hierarchical value maps linking attributes, psychological consequences, and terminal values were presented. The most frequent consequences were 'experience new culture', 'be exposed to new experience', and 'learn more about Korea' which were related to 'happiness', 'pleasure', 'good relationship', 'desire fulfillment', and 'self-satisfaction' as personal values. Laddering interviews, which required laborious analysis, provided important information on the relationship between perceived attributes and the reasons for choosing Korean restaurants.

• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.2
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• pp.29-40
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• 1999

Tourism marketing begins with understanding tourists' needs. However, understanding tourists' needs should be expressed by specific utility values rather than simple preference order for the purpose of developing tourism marketing strategies. This study aims at identifying tourist's stated preference of vacation destination attributes by using the conjoint analysis. In addition, this study is purposed to define relationship between attitude and preference, and to suggest implications to tourism marketing strategies. It was found that stated preference to such attributes as 'quality of accommondation', 'recreation activities' and 'accessibility' among the attitude segments was significantly different but stated preferences to diverse profiles made of these three attributes showed significant differences only in such attributes as 'quality of accommodation' and 'recreation activities'. This results make it possible to identify the function of preference to destination attributes in the vacation destination choice decision. It also embodies the relationship between tourist's attitude and vacation destination attributes.

• Journal of the Korean Institute of Intelligent Systems
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• v.10 no.3
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• pp.232-241
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• 2000

This study suggests an integrated method based on concept hierarchies, information gain, and rough set theory for efficient discovery rules from a large amount of data, and implements an optimal rules discovery system. Our approach applies attribute-oriented concept ascension technique to extract generalized knowledge from a database, knowledge reduction technique to remove superfluous attributes and attribute values, and significance of attributes to induce optimal rules. The system first reduces the size of database by removing the duplicate tuples through the condition attributes which have no influences on the decision attributes, and finally induces simplified optimal rules by removing the superfluous attribute values by analyzing the dependency relationships among the attributes. And we induce some decision rules from actual data by using the system and test rules to new data, and evaluate that the rules are well suited to them.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.263-267
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• 2012

Six different types of biltong samples were manufactured from beef which was slowly frozen, quickly frozen or unfrozen. After marinating the samples according to the formulation used, meats were dried at two different temperatures ($28{\pm}1^{\circ}C$ or $42{\pm}1^{\circ}C$) until they lost half of their weights. Chemical, instrumental textural and sensorial analyses were done for determination of the most preferred sample and to compare the attributes of the samples with each other. It was found that, aw values of the samples were among 0.81 and 0.83, whereas water contents were changing among the values 39.64% and 45.37%. There were no significant differences determined among the protein contents of the biltong samples (p>0.05). Fat, ash and salt contents of the samples were among the values 1.32% and 2.07%, 5.30% and 6.06%, 2.68% and 3.30% respectively. Hardness of the samples were found between 34.81 N and 44.13 N and there was no significant difference observed among the hardness values of the biltong samples (p>0.05). As results of the analyses, it can be concluded that the highest flavor, color, tenderness and overall acceptability scores were obtained for the sample QF-LT which was made from quickly frozen beef and was dried at low temperature ($28{\pm}1^{\circ}C$) (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.89-98
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• 2017

To enrich a country's food culture, it is essential that residents understand and care about that culture. Although various efforts to globalize Korean food have been made outside Korea, the importance of understanding Koreans' perception of and increasing interest in Korean food has been neglected. Thus, this study was conducted to identify the cognitive structures regarding Korean food among 30 Koreans living in metropolitan cities using in-depth laddering interviews based on the means-end chain theory. The most dominant cognitive structures toward Korean food were familiarity (attributes), ease of digestion and health (functional consequences), sense of responsibility and will to live (psychosocial consequences), and family affection and sense of achievement (values). In short, Koreans were found to consume Korean food to achieve perceived high-dimensional values rather than simply for its attributes or benefits. These findings have important implications for future strategies and policies aimed at increasing Korean food consumption by Koreans, as they suggest that underlying and symbolic values rather than the attributes of Korean food are more effective in promoting its consumption. Further studies on understanding perceptions and values using a larger Korean population are needed to preserve and further develop Korean food.