• 한국조리학회지
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• 제21권3호
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• pp.29-39
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• 2015

본 연구에서는 지역특산물의 메뉴품질에 따라서 가치지각과 행동의도에 미치는 영향요인들과 그 요인을 이용한 앞으로의 활용방안을 제시하고자 한다. 총 280부의 설문지를 배포하여 불성실하게 응답한 12부의 설문지를 제외한 나머지 268부의 유효한 설문지를 실증연구에 사용되었다. 조사 연구의 목적을 달성하기 위하여 통계프로그램 SPSS 18.0을 활용하여 빈도분석, 요인분석 및 신뢰도분석, 상관관계분석, 다중회귀분석을 실시하였다. 분석결과를 보면 메뉴품질에 대한 측정항목의 탐색적 요인분석 결과, 6개 요인으로 KMO 값은 0.827, 총분산비율 65.638%, 가치지각에 대한 요인분석은 전체설명력 59.855%, KMO 값은 0.782 으로 나타났다. 행동의도에 대한 요인분석은 전체 설명력 64.427%, KMO 값은 0.757로 나타났다. 변수들 간의 상관관계가 다른 변수에 의해 설명되는 정도가 좋게 분석되었고, 유의확률이 0.000으로 나타나 전반적으로 변수들 간의 상관관계는 유의적이다. 따라서 메뉴품질에 따른 가치지각이 행동의도에 미치는 영향에 관한 가설은 부분채택 되었다.

• 한국식품영양학회지
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• 제25권4호
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• 시큐리티연구
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• 제10호
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• pp.243-272
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• 2005

카지노시설의 안전에 관련한 모든 수단들은 경비대상시설에 관련도니 모든 안전을 보장하고 생명 및 재산의 보호와 인위적이고 천연적인 재해나 범죄의 위험성을 최소화하여야 한다. 즉 카지노시설 뿐만아니라 주변의 부속된 건물들의 설비나, 고객 및 종업원의 생명과 재산에 대한 안전과 사고 시 대응조치 계획도 수립하여야 한다. 카지노시설의 각종 사건 사고 발생 가능한 지역을 설정하고, 그 지역에 경비요원을 24시간 배치하거나, 감시카메라를 통하여 감시체제를 유지하며, 지속적인 순찰활동을 통하여 일어날 수 있는 사건 사고를 미연에 방지하는 것이 안전의 기초이며 가장 중요한 요소가 되는 것이다. 또한 카지노시설로 인한 도박으로 인하여 무수한 가정이 경제적 심리적 위협을 받고 있다. 이러한 사회적 문제를 해결하기 위해 출입제한 제도를 시행하고 있다 .이를 보완하기 위한 지문인식 시스템이나 화상 자동인식기와 같은 새로운 형태의 기계경비시스템의 접목도 이루어 져야 한다. 그리고 카지노 시설 경비요원은 주인정신 및 투철한 사명감으로 고객안전을 최우선으로 하고 회사의 자산과 직원을 보호함을 그 목적으로 하며 불시에 일어날 수 있는 사건과 사고를 종합적으로 관리하여야 하며, 경비요원은 선진형 관광과 여가활동의 급증으로 찾아오는 관광객들이 최고의 만족을 얻을 수 있도록 해야 할 것이며, 민간경비업의 선두주자로 국내 보안경비의 특성과 현장성을 토대로 한 기초를 다져가야 할 것이다.

• Journal of Nutrition and Health
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• 제45권6호
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• pp.577-587
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• 2012

This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul and Gyeonggi-do areas in order to promote the development of the products' industry. The survey was conducted between October 1 to October 15, 2011 among 294 male and female adults aged 19 years and over in Seoul and Gyeonggi-do areas. The gender distribution of the subjects was 33.3% males and 66.7% females. For a perception on traditional dietary life, the degree for enjoying meals with cooked rice as the staple food revealed that 32.3% of the subjects responded 'strongly agree'. The intake frequency of traditional soy sauce and soybean paste products in the subjects of the study showed that in the case of doenjang, 49.7% of the participants consumed it twice a week and 21.4% consumed it once a week. For gochujang, 59.9% consumed it twice a week and 19.0% consumed it once a week. The perception on the preparation method for traditional soy sauce and soybean paste products showed a low level for traditional soy sauce and soybean paste products. The reason for purchasing traditional foods showed that 77.6% of the subjects made purchases for convenience and 8.2% purchased it for its small package. For the subjects, the priority for purchasing traditional soy sauce and soybean paste products was as follows: in the first rank, ingredients & origin made up 33.7% and price comprised of 26.2% of the priority. Regarding satisfaction for soy sauce and soybean paste products in the market, the degree of satisfaction was high for gochujang. With regard to gender difference, female subjects showed a significantly lower satisfaction for cheonggukjang and kuk-ganjang, and a significantly higher satisfaction for chin-ganjang, compared to the male subjects. The results of the study depicted that consumer's requirement was high for traditional soy sauce and soybean paste products in the market, particularly for the safety of the products in the market. Consumer satisfaction was relatively positive yet, some efforts are needed in order to improve the quality of cheonggukjang and kuk-ganjang.

• 한국관광식음료학회지:관광식음료경영연구
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• 제8권
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• pp.123-144
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• 1997

This study, by setting the systems of room sale promotion, analyzing the actual status and the present working state with its center on the 'RHotel' that is a special grade-two hotel and the sales promotion activities of each type, intends to understand the presentstatus of the hotel and present its problems and the method for improvement. The strategy of salespromotion and the ineffectivenessof the system organization were found to be imminent in the sales promotion activities as its problems, and the importanceis being not attached to the actual substance rather than to the actualresults, such as the advertisement and publicity strategies, the irrationality of sales personnel controland its evaluation method, and therefore, the goal-oriented control is not being takenad its problems are emerging. Therefore, as an improvement plan, we ought to put the plan of the hotel merchandising into action for customers to buy what they want, the establishment of the customer-oriented sales promotionservice and the communication channel using the brand-new managerial skills, systemaizesales promotion method sand strategies, develop the organizational and systematic strategies develop the organizatinal and systemactic strategies and goods for the sake of the image-making and room sales promotion of hotels, develop the activation ways of flexible operation, and also need to develop the skills of sales promotion. Accordingly, by doing irrationalsales activities in the system and the promotion with its center on the sales promotion department, and it sis urgently required that we streng then the comodity developments fitting the hotel's traits, such as uniformpolicy of cost, mass-communicationactivities for sales promotion, the improvement of non-effectiveness, and advertisement of hotel items, and the publishing of public relation books. Therefore, the best weapon for hotels before other purchaseis to be discriminatized from other competitive hotel with theunderstanding of the psychology and activities of customers, and the communicatin with customers, and to set up organicprograms of sales promotionstrategies. Also we must promote our sales in accordance with the desire of new customers, gater the market information of customers, all the time, and systematize the facility improvement, managerial policy, business strategiescorresponding with the desire of customers. By doing so, we are able to seek, at the same time, both the satis faction of customers and the sales maximization of the hotels that will perfrom the activities of sales promotion and management.

• 정보과학회 컴퓨팅의 실제 논문지
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• 제22권12호
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• pp.646-653
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• 2016

해외여행시장은 매년 가파르게 성장하고 있는 산업중 하나이며 2016년 11조의 시장을 형성하고 있다. 거대한 시장형성과는 달리 해외여행상품 추천에 대한 국내연구는 전무한 상태이다. 많은 상품 추천 방법들이(협업적 필터링, 내용기반 필터링) 기존 구매 내역을 대상으로 하거나 혹은 상품의 유사성을 이용한 연구들이 주를 이루고 있다. 이러한 연구들은 연산할 데이터의 양이 많아질 경우 속도의 저하와 데이터가 충분히 확보되지 못한 상황 하에서는 좋은 성능을 보여주지 못하고 있다. 해외 여행상품의 특성상 1-2년에 한번정도의 구매패턴과 상품들의 가격대가 상대적으로 높으며, 동일 상품의 구매가 거의 없는 특징이 있기 때문에 일반적인 상품추천 시스템의 고객 프로파일링 방법으로는 적용에 한계가 있다. 이에 웹사용성(Web Usage Mining)을 통한 고객 프로파일링 기법, 데이터의 희소성 문제를 해결하기 위한 연관규칙 알고리즘과 규칙 기반 알고리즘을 결합하여 고속의 상품 추천시스템 방법을 제안한다. 본 논문에서는 연관규칙 방법에서 가장 많이 사용되어지는 Apriori 방법, 규칙기반 방법(Rule Base) 과 실제 여행사의 웹로그를 사용하여 46%라는 높은 추천 성능의 결과를 검증하였으며, 상품의 개수와 고객의 수가 상품추천 처리 속도에 영향을 주지 않으며, 실제 커머셜한 환경 하에서도 1초이내에 상품을 추천해줄 수 있는 결과를 보여준다.

• 유통과학연구
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• 제11권10호
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• pp.5-15
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• 2013

Purpose - With the increase in fervor to purchase luxury brands, new social problems have arisen, such as excessive preoccupation with luxury brands and high preference for forged luxury goods. Therefore, the issues related to luxury brands, termed "Luxury Syndrome," have emerged as an area of great interest for researchers and practitioners. However, previous studies neglect to categorize this preference for luxury brands. Therefore, this study aims to identify the different purchasing behaviors of consumers using the types of luxury brands preferences as parameters. Research design, data, and methodology - This study arranges a causal relationship model assuming that purchase behaviors positively (+) affect typified preference for luxury brands and purchase intentions. We administered a questionnaire survey to the purchasers who bought luxury brands from department stores to secure additional data necessary to verify the hypotheses in this study. We then processed the data using SPSS 19.0. We further analyzed the basic data using frequency and descriptive statistical analysis, and verified the measurement tools through feasibility and reliability analyses. Moreover, this study uses multiple regression analysis to verify the hypotheses. Further, this study tests the path effect between luxury brand purchase attitude and purchase behavior, with non-intrinsic preference and intrinsic preference as the mediating variables. Results - Based on the results, the impact of tendencies of conspicuous consumption and self-monitoring on non-intrinsic preference was significantly positive (+), while the impact of tendencies of pursuit of a reference group, conspicuous consumption, and self-monitoring on intrinsic preference and purchase intentions was significantly positive (+). Further, non-intrinsic and intrinsic preferences positively (+) influence purchase intentions and the impact of non-intrinsic preference took an absolute portion. However, the tendency of dependence on brands negatively (-) impacts purchase intentions. The results showed that self-monitoring and conspicuous consumption tendencies have greater effect on purchase intention, which is mediated by non-intrinsic preference. In contrast, reference group following tendency has a greater effect on purchase intention, which is mediated by intrinsic preference. Conclusions - Based on the results, the study verifies that the consumption of luxury brands in Korea has not yet entered the settling period. The tendency for conspicuous consumption and the tendency for pursuit of the reference group were relatively important aspects for the consumers who prefer luxury brands non-intrinsically and intrinsically, respectively. Especially, it was found that the purchase intentions for forged brands originate from the tendency to depend on brands. Based on these findings, this study suggests the measures to develop and mature the luxury brands market, and reinforce marketing performance at the three levels, that is, government, distributors, and manufacturers. The luxury brands manufacturers should devote themselves to the production and design of products to catch the attention of mature consumers of luxury brands. The luxury brands distributors should then raise the level of Customer Relationship Management (CRM) for opinion leaders. Finally, the Government should prepare effective policies for the development of luxury brands and provide a variety of economic support.

• 감성과학
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• 제14권1호
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• pp.27-38
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• 2011

본 연구는 레스토랑의 실내 색채와 배경 음악 및 레스토랑 분위기의 일치성이 고객의 감정적 반응 및 행동의도에 미치는 영향을 알아보고자 하였다. 서울 및 경인 지역 20~30대 400명을 대상으로 웹 서베이를 실시하였다. 색채와 음악의 앙상블 효과를 확인하기 위해 3D studio MAX를 활용하여 high-stimulus(exciting) 자극물과 low-stimulus(calm) 자극물을 제작하여 3D 가상현실 레스토랑 시뮬레이션 자극물로 활용하였다. 통계 분석은 SPSS/WIN 18.0을 사용하였고, 신뢰도 분석, 요인 분석, 회귀 분석 등을 실시하였다. 요인 분석 결과 감정적 반응은 긍정적 감정, 부정적 감정의 2개 요인으로 분석되었다. 만족도와 충성도는 1개 요인으로 분석되었다. 크론바하 알파값이 조사 도구의 신뢰도 분석을 위해 사용되었으며, 0.7 이상을 나타내어 적합하게 나타났다. 색채와 음악이 레스토랑 분위기와 어울리는 정도는 긍정적, 부정적 감정에 유의한 영향을 미쳤다. 긍정적 감정과 부정적 감정은 만족도에 유의한 영향을 보였으며, 만족도는 충성도에 유의한 영향을 나타내었다. 배경음악의 어울림이 실내 색채의 어울림보다 긍정적 감정에 더 큰 영향을 미쳤으며, 실내 색채의 어울림이 배경음악의 어울림보다 부정적 감정에 더 큰 영향을 미치는 것으로 나타났다. 본 연구 결과는 레스토랑 분위기와 색채, 음악의 조화에 대한 연구의 기초 자료로 활용될 수 있을 것으로 기대된다.

• 디지털융복합연구
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• 제15권4호
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• pp.549-554
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• 2017

본 연구는 중국여성들의 복합적 구매성향에 따른 한국 화장품의 구매 행태와 만족도를 알아보고자 중국 대도시 3곳에 거주하는 20~50대 여성 319명을 대상으로 설문조사를 진행하였다. 설문은 선행연구를 바탕으로 재구성하여 총45문항으로 구성하였다. 연구 결과 합리적 구매성향은 40대 이상의 연령과 기혼일수록 높은 경향을 보였고, 충동적 구매성향은 30대에서 가장 높게 나타냈다. 지역별로는 두 성향에 따른 큰 차이를 보이지 않았고, 구매 성향에 따른 화장품 구매 시 구매기간, 구매횟수, 구매비용에서 통계적으로 유의미한 차이를 나타냈다. 또 화장품 구매 만족도는 구매성향과 정의 상관이 있었고, 합리적 성향이 높을수록 편이추구 구매행태를, 충동적 성향이 높을수록 유행지향 구매행태를 나타내었다. 이상의 결과에 따라 국내 화장품 회사가 제품에 대한 신뢰와 고객관리서비스를 뒷받침한다면 중국 여성 소비자들의 구매 형태에 따른 만족도를 극대화 시킬 수 있으며, 충동적 소비성향을 보이는 연령의 고객을 대상으로 차별적 마케팅 전략을 수행한다면 중국뿐 아니라 동남아를 향한 뷰티 시장의 활성화에도 큰 도움이 될 것으로 생각된다.

• 한국프랜차이즈경영연구
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• 제13권2호
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• pp.53-66
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• 2022

Purpose: How to build the attitude on brand is very important, because it affects the positive word of mouth and revisit intention. Brand attachment, brand name, and image congruence play important role on consumer behavior in terms of reinforcing consumers' perception of food service companies and differentiating them from competing brands. Following the planned behavior theory, this paper examines the effect of linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector. Research design, data, and methodology: This paper examines the structural relationship among brand attachment, brand name, image congruence, brand attitude, WOM, and revisit intention. In order to test the purposes of this study, research model and hypotheses were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All constructs were measured by multiple items tested and developed in the previous research. The study is based on the quantitative method and considered 519 questionnaires fulfilled by customers of restaurants. The data were explored employing the partial least square-structural equation modelling (PLS-SEM). Frequency analysis was conducted to identify the general characteristics of the survey subjects. To measure the reliability and validity of the measurement tools, confirmatory factor analysis was conducted. Structural model analysis was conducted to verify the research model. Result: The findings demonstrate that brand attachment and brand name had positive effects on attitude while image congruence did not have. Also, attitude had positive effect on WOM and revisit intention. Conclusions: This study expands the literature about WOM and revisit intentions. This study expands prior research in a similar field to which the theory of planned behavior (TPB) is applied, and reveals that brand attachment, brand name, and brand image congruence play an important role in developing brand attitude that affect revisit intention and WOM. And provide guidelines on how to enhance competitiveness in the restaurant sector based on understanding of linking brand attitude to customer loyalty and repeat business. By putting into practice these suggestions in the restaurant industry, brands can easily build up their attitude and boost a positive WOM and the intention to revisit.