• Journal of Energy Engineering
• /
• v.19 no.1
• /
• pp.51-56
• /
• 2010

Due to increase in oil price unstableness and earth warming, energy saving has been one of the most important global issues. We report a 6 sigma project that was carried out to save electrical energy in a university campus. DMAIC, the five-phase process of 6 sigma, was applied for the energy saving campaign. This paper proposes a simple method to quantify the sigma level of the electrical energy saving status and various activities to change the consciousness of all the university members. Results were very satisfied. The 6 sigma project saved about 10% of the total electrical consumption. This is approximately 50 million won a year. The success of the 6 sigma project served as a momentum to promote "Green Scholarship" that has become the center of public interest. Also, we have valuable experiences in the 6 sigma training that shows the university campus can be successfully used as a good place for the actual 6 sigma training.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.41 no.4
• /
• pp.698-708
• /
• 2017

How consumers perceives Korean heritage is the most essential motivation to purchase traditional products. This study investigates if there is a difference in the value perception of traditional culture on preferences for and the long-term relationship of Hanboks. It also investigates differences in the preference and consumption behavior of Hanboks depending on the degree of experience for Hanbok. For this research purpose, data were collected from 745 residents between the ages of 20-60 in the Seoul and metropolitan areas through online and offline surveys. The data were analyzed by descriptive statistics, factor analysis, and path analysis, using the SPSS-WIN 20.0, AMOS 20.0 program. The value recognition toward traditional culture derived aesthetic and symbolic factors. The result of grouping according to the experience of the Hanbok indicated that the two groups of traditional cultural values influenced preferences for Hanboks. In the middle group, only the symbolic value had a significant influence on the preference of Hanbok. It was found that the less experienced group had no traditional culture value factor which had a significant effect on the preferences for Hanboks. Based on the results of this study, it is expected to be used as basic data to establish a marketing strategy to increase the preferences for traditional culture such as Hanboks by increasing various traditional culture experiences as well as Hanboks.

• Journal of the Korean Home Economics Association
• /
• v.43 no.12 s.214
• /
• pp.15-28
• /
• 2005

This study groups the life content of adolescents according to their time spent during the week and compares their internet use. The data were collected from 2210 middle and high school students, including their life content and hours, and various internet factors such as self-evaluated internet addiction, internet support, internet experience, chatting subjects and the type of internet service. Adolescents were divided into five groups: TV-oriented group, computer-oriented group, peer-oriented group, self-study group and extracurricular institution group. The purpose of internet use, internet experience, chatting subjects, negative aspects of internet and internet addiction were different by adolescents' group type. The peer-oriented group had the highest real self image as opposed to the cyber self image and trusted other's words on the internet. The TV-oriented group had the lowest trust in the internet. The computer-oriented group received the highest internet support and internet experiences, but didn't use the internet for the purpose of information search. The self-study and extra-curricular institution groups used the internet the least, used it to solve stress and were interested in school circles on the internet.

• Korean journal of food and cookery science
• /
• v.25 no.6
• /
• pp.643-649
• /
• 2009

The purpose of this study was to assess the prospective teachers' perception of food risk with the goal of providing the ways to improve their knowledge and perception of food risk. A self-administered questionnaire was developed and offered to 307 freshman and sophomore in an elementary teacher-cultivating university located in Seoul. The collected data were analyzed in terms of frequencies, cross tabulation analysis, t-test and ANONA with a deviation level of 5% using SPSS 15.0. The results of this research were as follows: 'Taste' was identified as an important factor for purchasing food (54.4%), and 'Manufacture date/expiration date' (67.0%) was checked first before food was purchased. The respondants viewed food additives (66.8%) followed by environmental contaminants (17.6%) as the most dangerous factors for food consumption. Even though they did not know the actual level of risk these factors posed to food, they still perceived them as dangerous. Most of them did not have any educational experiences on food risk, and if any, their sources of information were TV (46.6%) and the internet (19.5%). And, they did want to have information on food risk through TV, radio (41.1%) and the internet(16.4%). Based on the above results, the subjects who have great potential to influence children appeared not to have sound knowledge or a balanced perception of food risks. Therefore, systematic educational opportunities for prospective teachers should be provided to promote food risk communication.

• Korean Institute of Interior Design Journal
• /
• v.26 no.6
• /
• pp.3-12
• /
• 2017

As the quality of life has improved today, there is a growing desire among consumers for new space and interest in spending their valuable time in 'the third space' has tended to increase. Cafes have been integrated with sales and exhibition space as the representative third space. For example, it's cafe type automobile exhibition centers. The purpose of this study is to examine the characteristics of 'the third space' in cafe type automobile exhibition centers and suggest a plan for effective spatial characteristics. It checked the necessity of the third space' in automobile exhibition centers by analyzing automobile consumption trends of the 21st century according to industry change and restructures a checklist by grasping cafe type automobile exhibition centers and the concept and characteristics of 'the third space' based on the precedent studies. A questionnaire is made through the checklist drawn and a survey is conducted targeting users of the target areas of cases. The target areas of cases are 4 cafe type automobile exhibition centers opened in Korea since 2014. The analytical results of the target areas of cases that reflected the characteristics of 'the third space' are as follow: First, cafe type automobile exhibition centers must be built to make customers enter the space and at the same time, receive information on automobiles and space naturally. Second, in order to increase satisfaction with the space and brands, there is the necessity to arouse their interest through various experiences including test driving cars directly. Third, revisit intention can be found to be more influenced by spatial design than brand satisfaction. Fourth, partitions or interior for dividing the space need to be improved. In the next studies, specific research on plans about creating design to improve corporate image and brands and induce customers to revisit cafe type automobile exhibition centers by applying the characteristics of 'the third place' to them is required.

• Journal of Digital Contents Society
• /
• v.18 no.8
• /
• pp.1567-1576
• /
• 2017

This study presented the direction of cultural welfare based on ICT. For this purpose, it examined the direction of government policies and the status of cultural welfare services and it analyzed art galleries and museums focusing on experiences of cultural welfare services in a home and abroad. As a result, the museum has many changes depending on the media environment, unlike art gallery. In the age of media 1.0, the audience has experienced in real museums. As time goes by, in the age of media 2.0, the customer has opportunity to experience in virtual museums. It seems that there are many differences factor of a media environment, target (exhibits), accessibility, consumption and information. Finally, this study suggested the environmental change factors of Korean ICT cultural welfare service through this. In the future, it will be necessary to continue research on the possibility of expanding cultural welfare services for cultural enjoyment to the underprivileged.

• Journal of Convergence for Information Technology
• /
• v.10 no.1
• /
• pp.93-98
• /
• 2020

The study aims to understand how indirect hallyu experiences in the Chinese market affect Korea's national brand image and willingness to purchase Korean goods from the perspective of "content consumption" and "recognition of Korea's." To that end, a total of 178 Chinese university students in the Beijing and Shanghai regions were analyzed. According to research and analysis, the perception of indirect hallyu experience has had a positive affection not only on the Korean national image but also on the willingness to purchase Korean products. Also, the halo effect came as Korea's national image had a positive effect on quite a lot of intentions to buy Korean merchandise. The recognition of South Korea can be enhanced by the spread of hallyu, which can be a decisive gauge of a favorable impression of the country in a short time.

• Journal of the Korea Society of Computer and Information
• /
• v.18 no.2
• /
• pp.165-174
• /
• 2013

Depending on point of view, a service can be defined as interactions between customers and service providers or service delivery processes or customer's experiences. To develop and design a new service, the most of approaches presented in the previous researches represent a service mainly by the interactive activities or functions between customers and providers. The critical features of services which differentiate services from physical products are the inseparability that production and consumption occur at the same time and the heterogeneity that each customer ask their requirements to providers. To reflect the characteristics on the service model, we have to include contextual features in the service model. For the purpose, we define a service as the process of solving the customer's problems and a service is structured into three components: contacts, informations, and activities. We suggest the job mapping diagram to model a service process by the three components and then apply it to a hotel service process and compare the result with it of a blueprint.

• Journal of Korean Society of Rural Planning
• /
• v.22 no.2
• /
• pp.141-152
• /
• 2016

The role of rural towns as a leisure space has recently been increasing with changes in the consumption trends in domestic tourism. Based on the tourists visiting the town of Sunheul-ri, Jocheon-eup, a rural Village in Jeju Island, this study categorized the market according to the images formed by the tourists of rural towns, and analyzed the preferred mode of participation in rural field activities for each category. We analyzed the characteristic factors of the images of rural tourism formed by the tourists, extracted three factors for cluster analysis, and then formed three groups: "Group of Rural Experience Activity" "Group of Rural Environment and Service" and "Group of Rest in the Rural" After analyzing the preferred activity in each image-category group, we found no significant differences among the groups in ordinary activities such as viewing the scenery, experiencing and learning about the natural environment, and culinary experiences. However, there were significant differences among the groups regarding participation in experiential tour programs with the purpose of active tourism. The "Group of Rural Experience Activity" sought to actively participate in various activity programs, whereas the "Group of Rest in the Rural" comparatively had a weaker preference for such active programs. We thus learnt that tourists' preferred activities are different according to the types of images formed by the tourists visiting rural towns. Therefore, to strengthen the competitive advantage of the rural tourist destinations of Jeju Island, it is necessary to provide various activity programs that are appropriate for the rural regions of Jeju and to accord with the expectations associated with each market segment category by positioning the programs according to the characteristics of the images held by the tourists.

• Korean journal of food and cookery science
• /
• v.20 no.1
• /
• pp.17-25
• /
• 2004

This study was carried out to investigate the frequency of use, knowledge, purchasing, and degree of perception of processed soybean by residents in the Kwangwon area of Korea. The frequency of use of soybean curd was once per 4∼6 days(37.9％), once per 2∼3 days(31.9％), once per ten days(25.3％) and everyday(4.9％). The degrees of knowledge about soybean curd were a little(56.0％), interest(16.5％), much(14.8％) and no interest(12.7％). 73.9％ of respondents had no experience of preparation soybean curd. The frequency of places for the intake of soybean curd were home(83.5％), restaurant(8.8％), tofu restaurant(5.6％) and the others(2.1％). The frequency of places for purchasing of soybean curd were supermarket(59.5％), market(25.0％), the others(9.9％) and department store(5.6％). The degrees of perception of soybean curd types were soybean curd(100％), uncurdled soybean curd(93.7％), soft soybean curd(64.7％), bun soybean curd(15.7％) and seaweed soybean curd(5.2％). The experience on the use of processed soybean of the respondents was highest for soybean curd(98.6％), followed by bean sprouts, soybean paste, soy sauce, soybean oil, soy flour, residue of soybean curd, soy milk, in that order. The most frequent intake experiences of soybean processed products of the subjects were beanpaste pot stew(96.8％), followed by tofu pot stew, tofu and kimchi pot stew, uncurdled bean curd pot stew, bean mixed rice, grilled tofu, in that order.