• 복식
• /
• 제66권5호
• /
• pp.99-112
• /
• 2016

The purpose of this study is to examine the higher value-added characteristics of tailored jacket designs, which are major items of French luxury brands, in an effort to raise the competitiveness of domestic fashion designs. The characteristics of the jacket designs from the 1940s to the 1970s, the golden age of Haute Couture, were examined. Based on this, the characteristics of the higher value-added expressions of the luxury brands were established by analyzing the tailored jacket designs that appeared in the Paris collection after 2010. The results are as follows: the characteristics were categorized into 'traditional value expression,' 'conceptual value expression,' 'retro value expression,' and 'creative value expression.' Traditional value was expressed as the representation of the styles inherent to the golden age of the Haute Couture houses, and the status of the luxury brands with history was represented by equally arranging the size and characteristics of the elements of the designs related to jacket silhouette. Conceptual value was reestablished as contemporary identity into which the traditional ideology of the houses and the present designers' sentiments were grafted by developing the designs with the theme containing the identity of the past Haute Couture houses. Retro value was utilized as the strategy to differentiate the luxury brands with long history from contemporary products. Creative value was expressed as tailored jackets with new concepts of shape variation and usage conversion by combining creative sentiments with the high quality techniques of Haute Couture and appears to be able to create a new consumption market of luxury brands in the global fashion market.

• 한국병원경영학회지
• /
• 제18권2호
• /
• pp.57-80
• /
• 2013

The purpose of this study is to examine the information search behavior of medical consumers visiting a hospital, and investigate the consumption values of medical consumers, classified according to the information search behavior, and characteristics of online health and disease information. This study also tried to identify the factors affecting medical consumers classified according to information search behavior, and gain an extensive understanding of medical consumers'consumption values and online information use. The analysis results of this study are as follows: First, the consumption values of medical consumers were classified into a total of 7 factors, i.e. future-positive value, family-oriented value, sustainablehealth value, rational-progressive value, social-cooperative value, socialachiever value and hedonistic-individual value. Next, the characteristics of medical consumers'online information search behavior were classified into three types of consumer groups, i.e. the limited information-oriented consumer group, the practical information-oriented consumer group and the passionate information-oriented consumer group. Second, the analysis of the differences among the three groups classified according to the characteristics of the information search behavior in terms of consumption values, use of online information sources, utility and the intention to reuse online information showed that all the differences were statistically significant. The passionate information-oriented consumer group showed the highest scores in the sustainable-health value, the social-achiever value and the hedonisticindividual value. Third, the factors affecting medical consumers, classified into three groups according to the characteristics of the information search behavior, were found to be socio-demographic variables like consumers' age and occupation, consumers'consumption values, use of online information sources, and utility of online information. This study tried to understand what values medical consumers have according to the differences in the information search behavior by examining the consumption values of medical consumers according to the information search behavior. The significance of this study lies in the fact that consumption values are instrumental in understanding medical consumers by identifying the fundamental motives and desires of consumers' behavior.

• 디지털산업정보학회논문지
• /
• 제19권3호
• /
• pp.137-148
• /
• 2023

This study verified the mediating effect of perceived value and the influence of kiosk device characteristics on relationship continuity intention to solve the difficult problems of hotel companies due to the development of current technology and hotel recruitment problems. Two hundred thirty-nine consumers who used kiosk devices in hotels were analyzed using SPSS 23.0 and Smart PLS 4.0. As a result of analysis and verification, it was found that the kiosk characteristics (playfulness, convenience, reliability, usefulness) had a significant effect on all perceived values (emotional value, functional value), and the perceived value also had a significant effect on the relationship continuity intention. Appeared as a result of the influence. However, it was found that the mediating effect of functional value in the relationship between convenience and usefulness among kiosk characteristics was dismissed. These results support the previous studies on hotel kiosks and have academic implications, as well as practical implications for practitioners of hotel companies.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.66-71
• /
• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• 감성과학
• /
• 제11권1호
• /
• pp.23-37
• /
• 2008

본 연구의 목적은 성인여성의 인구통계적 변인에 따른 신체만족도, 욕구, 의복가치관의 차이를 조사하고, 인구통계적 변인, 신체만족도, 욕구의 변인이 의복가치관에 미치는 영향을 규명하는 데 있다. 본 연구는 인구통계적 변인에 따른 신체만족도, 욕구, 의복가치관의 차이를 알아보기 위하여 one-way ANOVA분석과 $Scheff{\acute{e}}$검증을 하였으며, 인구통계적 변인, 신체만족도, 욕구의 변인이 의복가치관에 미치는 영향을 알아보기 위하여 다중회귀분석을 실시하였다. 조사대상자는 경남지역에 거주하는 20-50대 사이의 성인여성 436명이었으며, 연구결과를 요약하면 다음과 같다. 인구통계적 변인에 따른 신체만족도, 욕구, 의복가치관은 부분적으로 유의미한 차이를 보였고, 특히 미디어접촉도는 신체만족도, 욕구, 의복가치관에 미치는 가장 중요한 요인으로 드러났다. 그러나 수입과 직업유무는 의복가치관의 어떠한 하위변인에서도 차이를 나타내지 않았다. 또한 의복가치관은 인구통계적 변인, 신체만족도, 욕구가 부분적으로 영향을 미치는 변수임을 알 수 있었다.

• 대한전자공학회:학술대회논문집
• /
• 대한전자공학회 2005년도 추계종합학술대회
• /
• pp.1291-1296
• /
• 2005

In this paper, we prevent a display quality drop for image of characteristics brightness ununiformity depend on LED use to LED vision. It is about that method also a control system development equipped with brightness compensation function of LED vision which is done easily for LED set up of LED vision. Generally, It is calculate driving current value is attended by each brightness to brightness characteristics mathematical function establish by "Y=aX+b", When is doing brightness value for "Y", driving current value for "X", brightness compensation value by using time for "b", characteristics value for "a" ground with characteristics curve of LED. So much, First It is create brightness data of each pixel take a photograph red, green and blue of LED vision. Second It is get average error about each pixel which get average brightness value of entire. Last, It is handle a complicated for about gradationally regulation to color and brightness of image send to LED vision. Also It raise the whole average brightness value of vision adjust for "b" value to solve brightness drop problem of LED using the long time.

• 한국IT서비스학회지
• /
• 제12권2호
• /
• pp.31-53
• /
• 2013

Web 2.0 has affected existing e-commerce and created a new business model of e-commerce, known as social commerce. Social commerce is a subset of e-commerce using social network services and is emerging as an important platform due to increased popularity of social networking services. This study focuses on analyzing the factors that influence the shopping value and intention to repurchase of social commerce users. Based on prior researches, we develop a research model, including individual characteristics of social commerce users (Collectivism, Price Sensitivity, Impulse Buying) and social commerce characteristics (Cost saving, Product Variety, Shopping Convenience). Furthermore, this study proposed the moderating effect of Perceived Security and the relationship between shopping value and intention to repurchase. To empirically validate, the data were collected from 220 social commerce users. The results indicated that individual characteristics (collectivism, price sensitivity, impulse buying) were positively related to hedonic shopping value. In addition, social commerce characteristics (cost saving, shopping convenience) were positively related to utilitarian value. The shopping value(hedonic and utilitarian) had a significant influence on intention to repurchase. The moderating effects of perceived security also was significant. Lastly, the implications for theory and practice are discussed.

• 한국건설관리학회논문집
• /
• 제5권4호
• /
• pp.147-154
• /
• 2004

Project value can be increased by implementing the most suitable one or more Value Management Processes (VMP). For the past decades, a variety of innovative management processes have been increasingly introduced into the construction industry. Each VMP is considered to be significantly beneficial for capital facility projects to proactively achieve one or more project value objectives. This paper covers the compilation of the 44 VMPs and provides their leveraging project characteristics that require the implementation of one or more VMPs. The results of data collection establish relative importance between the VMPs and the project characteristic factors in collaboration with 51 experts from both industry and academia. In the lack of industry awareness of both VMPs and their causal factors, the results of this study can facilitate the implementation of the VMPs and ultimately enhance the value of a particular capital project.

• 한국컴퓨터정보학회논문지
• /
• 제20권1호
• /
• pp.63-73
• /
• 2015

본 논문에서는 원본 영상에 존재하는 가로축 방향과 세로축 방향의 단순 볼록 곡면 혹은 단순 오목 곡면 특성을 정밀하게 조사한 후, 다양한 곡면의 특성을 효과적으로 활용하여 실제 영상의 픽셀 값에 더욱 근접한 보간 값을 구하고 이를 사용하여 확대 영상을 생성하는 확대 영상의 화질 개선 기법을 제안한다. 제안 기법의 절차에 따라 구해진 보간 값은 실제 영상에 존재하는 단순 볼록 곡면, 단순 오목 곡면, 복합 곡면상의 값을 갖게 되기 때문에 실제 영상에 더욱 근접한 확대 영상을 생성할 수 있어 확대 영상의 화질이 향상된다. 제안 기법을 적용하여 확대한 영상의 PSNR 값이 기존의 기법들을 적용하여 확대한 영상의 PSNR 값보다 큰 것을 확인하였다.

• 동아시아식생활학회지
• /
• 제24권1호
• /
• pp.126-135
• /
• 2014

This study was conducted to evaluate the quality characteristics of sponge cake consisting of 10%, 20%, 30%, 40% and 50% Helianthus tuberosus powder (HTP). With higher HTP contents in sponge cake, pH of sponge cake batter decreased significantly, whereas specific gravity was increased significantly (p<0.05). Meanwhile volume and symmetry indices of sponge cake were inversely proportional to HTP amounts. With higher HTP content in sponge cake, L value (brightness) of crumb significantly decreased (p<0.05), whereas a value (redness) significantly increased (p<0.05). b value (yellowness) of crumb in 40% and 50% HTP sponge cakes were significantly different from b value of crumb in 10%, 20% and 30% HTP sponge cakes. In 10~40% HTP sponge cake, L value, a value and b value all decreased significantly with higher HTP content in sponge cake. However in 40% and 50% HTP sponge cakes, there was no significant difference in any value. For texture characteristics, hardness of sponge cake significantly increased while cohesiveness decreased (p<0.05) with higher HTP content in sponge cake. On the other hand, springiness and gumminess of sponge cake did not change. Sponge cake containing 10% HTP showed the highest values for every organoleptic property. The results of this study suggest that sponge cake containing 10% HTP is the most appropriate for quality characteristics. This study also provides a way to increase the quality, texture characteristics, and organoleptic properties of sponge cake while reducing HTP content to less than 10% in order to qualify consumer taste.