• Management & Information Systems Review
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• v.29 no.4
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• pp.305-332
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• 2010

This study was searching for elements affecting satisfaction of customers by comparing health management service businesses such as wellbeing care, yoga, and fitness. The discovered elements were analyzed and verified to find which elements are affecting what businesses through case studies. Multidirectional analysis was implemented for each service type using program, physical environment, and provided service drawn from the previous researches with SERVQUAL criteria and measured values on customer satisfactions. According to the analysis, physical environment in forest wellbeing care, program in yoga, and provided service in fitness were the most affecting elements. Thus, each health management service business must consider the lifestyle and trend of customers, and the specialized service corresponding to its uniqueness must be provided to customers. Surely, modernized exercise equipment, personalized program, and comfortable-luxurious settings are must have in order to be competitive. In addition, the business owners have to realize that customers are moving to quality from quantity. This means exercise must be brought up to the level of social value for relationship and links rather than left at the level of simple physical and mental trainings. To achieve these, other programs to support relationship among customers and circulating system with friendly environment must be considered at the same time.

• Journal of Distribution Science
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• v.14 no.1
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• pp.85-91
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• 2016

Purpose - Recently, the importance of rapid change in business models is more and more increasing as the change of information technology environment. Therefore, a variety of business models have emerged. On the other hand, there is no company that can generate revenue. Many enterprises are still maintained while they are changing only their appearance of the business model. Business model is important in e-commerce. However, a lot of researches are targeted only in Web sites. Thus, e-commerce companies do not have the infrastructure for measuring and business models. The purpose of paper is to evaluate factors which are related with the structuring of the e-commerce success. And it proposed a financial items and non-financial items. From the perspectives of administrators and managers, the paper researches the possibility for E-Commerce Evaluation Model as a valuable criteria in measuring business model. Research design, data and methodology - The methods are taken by the classification for the type of business-to-business transactions, transactions subject, and the degree of integration and innovation capabilities. Financial and Non-financial value is used to build E-Commerce Evaluation Model. Evaluation items in Administration's perspective are composed with enhance the effectiveness of the mission, improving efficiency of the administration, and control of costs. Evaluation items in the customer's perspective were measured by customer participation and cooperation with customer Satisfaction. In the case of researching the information system's perspective, three criteria are used such as adequacy of the development process, improvement of the quality of service, and maintenance of standardized information technology. In researching for the ICT competence's perspective, evaluation items were composed of enhanced user capabilities, utilizing new technologies, and empowerment of information workers. Results - In this paper, E-Commerce Evaluation Model with financial and non-financial perspectives shows the possibility to be criteria in the case of measuring business model. Moreover, it gives the positive expectation to be successful criteria. But the research may have ambiguity in its essential concept because it cannot avoid the limitation in selecting evaluation tools from merely the model. It is impossible to exclude the possibility in omitting specific properties which may take place in actual case study. Therefore, In hereafter research, it is necessary to include actual case study research in selecting evaluation tools in order to improve the limit point. Actual measurement items which are derived from actual case study should be subdivided, and it would be more effective to complete the research. Conclusions - In rapid change in business models, there are various kinds of business models. But it is general situation that companies which adopted business models have not brought in revenue. For this reason, E-Commerce Evaluation Model is needed as an important factor for the structuring of the e-commerce success. Although it has the limitation in selecting evaluation tools from model, E-Commerce Evaluation Model proposes the implication for measuring business models as a valuable criteria.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.171-184
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• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

• International Journal of Aeronautical and Space Sciences
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• v.11 no.2
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• pp.126-130
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• 2010

This paper presents the conceptual design of a multi-rotor unmanned aerial vehicle (UAV) based on an axiomatic design. In most aerial vehicle design approaches, design configurations are affected by past and current design tendencies as well as an engineer's preferences. In order to design a systematic design framework and provide fruitful design configurations for a new type of rotorcraft, the axiomatic design theory is applied to the conceptual design process. Axiomatic design is a design methodology of a system that uses two design axioms by applying matrix methods to systematically analyze the transformation of customer needs into functional requirements (FRs), design parameters (DPs), and process variables. This paper deals with two conceptual rotary wing UAV designs, and the evaluations of tri-rotor and quad-rotor UAVs with proposed axiomatic approach. In this design methodology, design configurations are mainly affected by the selection of FRs, constraints, and DPs.

• Journal of Distribution Science
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• v.18 no.3
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• pp.5-14
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• 2020

Purpose: Trust plays an important role in e-commerce because consumers perceive more risk involved with this type of shopping than traditional way of shopping. Trust is defined as complex and multidimensional issue. This paper argues that trust should be considered to have two important components as trust belief and trust intention, in which trust belief has three components as competence, integrity and benevolence. Research design, data and methodology: This study examines the relationship between retailer website quality (web design, navigation, information), reputation and risk toward trust. In addition, trust and risk toward buying behavior are also considered, leading to customer satisfaction. The paper is conducted on a sample of 594 customers with direct experience of online shopping in Vietnam. Both confirmatory factor analysis (CFA) and a structural equation model (SEM) were utilised. Results: Empirical findings from this paper indicate that trust is high order construct. Website quality and reputation have positive impacts on customers' trust. Trust has a positive relationship to buying behavior and customers' satisfaction while perceived risk has negative relationship to buying behavior. In contrast, a relationship between perceived risk and trust is not supported in this study. Conclusions: Improving reputation and website quality (especially information) may increase customers' trust and eventually lead to purchase decision.

• Journal of Digital Convergence
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• v.11 no.4
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• pp.467-472
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• 2013

Recently, the value of ICT-based medical devices, equipments, software and service development are is increased according to strengthening the convergence among ICT, medical technologies and services. This paper presents the new convergence business models by applying cloud service to medical industry. In order to develop the new convergence business models, we checked the validity and feasibility through analyzing the medical market environments such as medical data backup, medical regulation etc. and present the new convergence business models and the direction of commercial business models for customer acquisition, market expansion and competitiveness improvement. This study is to provide the guidelines for establishing the core capacity strengthening strategy and partnership cooperation strategy when we design a new convergence business models in various industrial fields.

• Proceedings of the KIEE Conference
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• 1999.07c
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• pp.1085-1087
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• 1999

In this paper, we propose the method for assessing the effect of voltage sag in power distribution system using fuzzy risk assessment model. The proposed method is based on SCBEMA curve that expresses the representative susceptibility curve by voltage sag for each customer type. These corves are made using the CBEMA curves obtained from the experiment for the customers'sensitive equipment. In order to transform SCBEMA curves to the probability damage by voltage sag, the fuzzy risk assessment model is used in this paper. Case studies were performed to analyze the effect of voltage sag by varying parameters. The Monte Carlo simulation method and the historical reliability data in KEPCO are used for case studies.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.1-7
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• 2017

This study aimed to find out how food styling (plating and the size of the dishes) can increase customer purchasing intention, and propose a marketing measure to increase revenue growth and boost image growth after examining perceptions of customers and their intention to purchase food according to the food styling of cream pasta, which is a type of western food item. SPSS 20.0 statistical package program was utilized to run the Paired t-test. As a result, consumers' awareness of the amount of food according to food styling indicated that the amount of food accompanied by vegetables and meat was perceived more than vegetables alone. Second, according to food styling (size of dishes), customers perceived that there was more food with smaller sized dishes. Therefore, in order to increase the level of satisfaction with the amount of food of the customers, it is recommended that the foods which display high calorie content are more highly visible. Moreover, customers' intention to purchase food as well as their perception of the amount of food could also be increased by adjusting the size of containers for food.

• Journal of Korean Society for Quality Management
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• v.41 no.1
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• pp.15-38
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• 2013

Purpose: This study is to search for the core factors of improving business performance of small and medium venture manufacturing company and to do an in-depth analysis of the relations with management performance through systematic approach and to provide implications of importance of the management for the improvement factors for the domestic small and medium venture manufacturing company. Methods: The data have been analyzed via the regression and path analysis using AMOS. Results: this study is absorptive capacity affects the business performance of manufacturing companies. absorptive capacity has the role of the parameters of the Quality Management System and business performance. Conclusion: This study suggests how to run absorptive capacity according to type of management performance, and how to enhance Quality Management System to efficiently promote absorptive capacity in order to grow of management performance. also, this study shows a way to enlarge the valuation standard for management and customer performance reflecting the growth potential of an enterprise in circumstance where the valuation standard focuses on financial performance.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.