• Management & Information Systems Review
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• v.30 no.2
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• pp.1-25
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• 2011

In this study, a survey of online coupon user in their 20's and 30's was undertaken to explore how e-coupon attribute, perceived risk affect the intention to continuously use online coupons through mediation of online coupon user satisfaction. Four variables were used as E-coupon attribute variables(economy, amusement, reliability, usefulness) with coupon type and gender being used as moderating variables. The analysis results of relationship between e-coupon attributes, perceived risk and online coupon user satisfaction indicated that amusement, usefulness significantly affected online coupon user satisfaction, and this, in turn, significantly affected the intention to continuously use online coupons. In addition, the test of difference between groups in coupon type and gender, two moderating variables used in this study, found that with respect to coupon type, a moderating effect existed in reliability, usefulness whereas for gender, a moderating effect existed in only reliability. It is considered that this study will provide a credible evidence basis for Internet shopping malls in establishing a coupon promotion strategy including a specific promotional mix best suited to their needs and resources, while implicating that offering highly reliable online coupons will contribute to enhancing satisfaction level among customers using online coupons.

• Journal of the Korean Home Economics Association
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• v.42 no.7
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• pp.73-88
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• 2004

The purpose of this study was to understand how consumers perceive the costs of couponing by coupon types and to suggest ways in which coupons should be developed to contribute to consumers' welfare. Costs/benefits of coupons as the most close antecedent variable included the following 8 constructs: searching costs, clipping costs, storing costs, extra expenses, substitution costs, pressure of holding, uncomfortable feelings, and regrets. Since it was hypothesized that the cost of couponing differs by coupon type, four coupon-types were examined: homepage coupon, E-mail coupon, DM coupon, and newspaper/magazine coupon. Data for this research were collected through 732 responses to a self-administered survey of consumers who had used all four types of coupons requesting participation from members of Internet survey firm. The conclusions of this research can be summarized as follows: (1) Women preferred off-line coupons but men preferred on-line coupons. In addition, consumers in Seoul were more familiar and satisfied with on-line coupons than consumers in other regions. (2) Among constructs of costs, consumers perceived regrets, pressure of holding, and substitution costs highly. Differently from previous studies, consumers perceived searching costs and clipping costs to be less important than other costs. (3) Storing costs, pressure of holding, and uncomfortable feelings were higher in off-line coupons, whereas clipping costs, extra expenses, and substitution costs were higher in on-line coupons. (4) In general, most constructs of costs in using homepage and newspaper/magazine coupons were higher than those of E-mail and DM coupons. (5) Cost perception was negatively related to coupon satisfaction at coupon, except newspaper/magazine coupon which was the least satisfactory coupon, regardless of costs (6) Consumers were more satisfied with direct-distribution coupons such as E-mail and DM coupons than public-distribution coupons such as homepage and newspaper/magazine coupons.

• Journal of the Korea Society of Computer and Information
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• v.18 no.10
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• pp.81-88
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• 2013

Since nowadays mobile phone messages are flourishing, the application of electronic coupon (e-coupon) will become a trend for mobile users. E-coupon for mobile commerce can provide mobility for users and distribution flexibility for issuers. In this paper, we propose a mobile e-coupon system that just applies some simple cryptographic techniques, such as one-way hash function and XOR operation. In our system, the customer can control the number of issued e-coupons and the issuer can prevent them from double-redeeming. The customer does not need to perform any exponential computation in redeeming and transferring the coupons. Our scheme uses one-way hash chains for preventing from double-spending.

• Korean Journal of Community Nutrition
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• v.13 no.5
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• pp.693-700
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• 2008

The purposes this study were to a) analyze the revisiting ratio of resting customers after issuing online coupons, b) compare the characteristics of coupon redemption customers with non-redemption customers. For this study, the customers of M restaurant who did not revisit during the last 8 months were classified as 'resting customers', totaling 4,052 customers. The online coupons, valid for 9 months, were sent via e-mail to those customers. After that, the data collected from those who redeemed the coupon in September 2006 was utilized. As a result of sending the coupon to 4,052 resting customers, 1,288 customers redeemed the coupon during the study period, showing relatively high redemption ratio (31.6%). The average check of customers with the online coupon was decreased by 22% compared with customers without the coupon, but the party size remained almost the same, 2.6 customers, and also the redemption ratio was increasing as the expiration date of the coupon was approaching. The redemption ratio of female (35.3%) was much higher than male (19.2%), representing higher redemption possibility of the female customers by issuing the coupon. The redemption ratio of the twenties (69.1%) was obviously higher than other age groups. Also, the non-redemption ratio of other groups except the twenties was higher than the redemption ratio. The redemption ratio of low-educated was higher, under college degree (58.6%), college degree (35.4%), and over college degree (16.6%). Following the result of the average visiting frequency of redemption customers during last the 8 months was 4.2, the frequency of non-redemption customers was 9.8. The total average visiting of non-redemption customer was 10.5, and that of redemption customers was 8.6. Customers who visited the restaurant less frequently in the past have higher possibility to revisit after receiving the coupon.

• Proceedings of the Korea Information Processing Society Conference
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• 2012.11a
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• pp.1619-1622
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• 2012

최근의 인터넷환경하에서 고객들과의 소통을 통한 관계의 이해와 관리 필요성이 증가하면서 고객관계관리(Customer Relationship Management, CRM)가 중요한 기능으로 고려되고 있다. CRM은 인터넷의 발달과 함께 e-CRM으로 발전되었으며, 최근 소셜 네트워크 서비스(Social Network Service, SNS)가 활성화되면서 s-CRM으로 변화하고 있다. SNS 는 자기를 표현하는 프로필과 사용자 간의 연결을 통한 소통으로 구성되어 있으며, 사용자간의 의견교환을 통한 자발적인 홍보와 노출뿐만 아니라 고객과 기업의 직접적인 커뮤니케이션 창구로서 CRM 마케팅을 펼치기에 적합하다. 본 연구는 SNS 중 현재 가장 많은 회원을 보유한 페이스북 팬페이지에서 e 쿠폰 발행을 매개로 소셜 네트워크 이용자들을 대상으로 충성 고객을 확보하기 위한 요인들을 분석하였다. 본 연구 결과는 페이스북 기업 팬페이지의 좋아요, e 쿠폰 발행, e 쿠폰 사용내역에서의 각 요인들의 영향을 분석하였다.

• Journal of the Korean Society for Railway
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• v.9 no.1 s.32
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• pp.57-62
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• 2006

Composite thin-walled members for civil engineering application are mainly produced by pultrusion technique, and they are generally made of a polymeric resin system reinforced by E-glass fibers due to economical reason. This material combination results in low elastic moduli of the composite materials and makes the design of composite members to be governed by stability limit state. Therefore the buckling behavior of composite thin-walled members was experimentally investigated in the present study. Axial compression was applied on each specimens by a hydraulic ram and knife edge fixtures were placed at both ends to simulate simple boundary condition. Axial compression, lateral displacements and twisting at the mid-height of each specimen were measured by a set of transducers during buckling test. The experimental buckling loads were compared with analytical results obtained through isotropic formulas. In the calculation of analytical results, elastic properties such as Young's modulus(E) and shear modulus(G) were replaced with EL and GLT obtained from coupon tests, respectively.

• Management Science and Financial Engineering
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• v.7 no.1
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• pp.1-26
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• 2001

Assume a company sells two products (a and B) in a retail market. the company adopts a specific promotion mechanism, Tie-in Promotion, in which product A's promotional discount coupon is distributed whenever a consumer purchases product B. Product A will later e sold at a markdown price when consumers eventually take the opportunity to redeem the coupon. in the integrated tie-in promotion and stocking policy, we assume managers of two products coordinate by sharing information on the demand forecast and deciding the order quantities and tie-in promotion program to maximize joint profits. The optimal integrated tie-in policy is analyzed. The integrated tie-in promotion model is then compared with two other base models: (1) a decentralized Newsboy model in which no promotion is considered, and (2) an individual promotion model in which managers design a promotion program to promote one of the two products directly. The factors that make an integrated tie-in promotion a better approach are studied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1265-1270
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• 2009

Pathogens contaminated on the surface of utensils could contribute to the occurrence of outbreaks due to cross-contamination to foods during the food preparation process. Therefore, the efficacy of chemical sanitizers (chlorine-based and alcohol-based commercial sanitizers) and dry-heat ($71^{\circ}C$) on inhibiting biofilms of five foodborne pathogens (Escherichia coli O157:H7, Salmonella Typhimurium, Pseudomonas aeruginosa, Listeria monocytogenes, and Staphylococcus aureus) on the surface of stainless steel and polypropylene were investigated in this study. Initial populations of pathogens were 8.8$\sim$9.3 and 9.4$\sim$10.3 log CFU/coupon on the surface of stainless steel and polypropylene coupon, respectively, and these populations were not significantly reduced when they were treated with water for 5 min at room temperature. Treatments with chlorine sanitizer and dry-heat were not effective on inactivating pathogens on the surfaces of stainless steel and polypropylene. In contrast, treatments with alcohol sanitizer were very effective on inactivating pathogens on the surfaced of stainless steel and polypropylene. Reduction levels ranged from 3.4 to 6.4 log and from 5.5 to 7.4 log CFU/coupon in stainless steel and plastic coupons, respectively. From these results, alcohol-based sanitizer could be used as a potential way for controlling microbial contamination on the surface of utensils, cooking equipment, and other related environments.

• Asia Marketing Journal
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• v.13 no.3
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• pp.135-161
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• 2011

Social commerce is a more recent phenomenon and growing in number and size with the diffusion of social networking services. But it has not been studied as extensively. The purpose of this study is to investigate consumers' social commerce usage intention empirically. Using the theory of reasoned action suggested by Fishbein and Ajzen(1975), this study tests that perceived value created by social commerce affects social commerce usage intention. In this study, authors e identify to the conception of perceived value as a multidimensional construct, economic, psychology, and time value. This study is to analyze the effects of the value perceived by the consumer on attitude toward social commerce and the effects of the attitude and subjective norm on social commerce usage intention. Additionally, we examine the moderating role of coupon redemption effort in the relationship between attitude toward social commerce and usage intention. In order to evaluative the validity of the model, 258 questionnaires were collected from college students who frequently use SNS and accept new trend and technology using internet survey. All the instrument items used in this study were adapted from previous research and the data were analyzed using SPSS 18 and AMOS 7. This study proposed several hypotheses and conducted an experiment to test these hypotheses. Based on the data analysis results, it was found that economic and psychology value has significant effects on attitude toward the social commerce but time value had not the effect on attitude toward the social commerce. And the present study has also shown that both attitude toward the social commerce and subjective norm significantly influenced usage intention. This finding suggests that the theory of reasoned action effectively explains the social commerce usage intention. The result regarding the moderating effect of the coupon redemption effort has shown that the attitude toward social commerce and usage intention is moderated by consumer perception about coupon redemption.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.336-341
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• 2011

This study was carried out to investigate efficacy of aerosol sanitizer with natural antimicrobial and organic acids against Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes. The artificially inoculated pathogens on stainless steel coupon were treated with grapefruit seed extract (GFE), acetic acid, citric acid and lactic acid in model cabinet for 5 min. The number of three foodborne pathogens with individual treatment was reduced by 0.34-3.77 log units, treatment with GEF + organic acid was reduced by 1.72-3.89 log units and treatment with GEF + organic acid + alcohol was reduced by 1.46-5.05 log units. By treatment with GEF + lactic acid + alcohol in scale-up model system for 10 min. Populations of E. coli O157:H7, S. Typhimurium and L. monocytogenes were reduced by 3.42, 2.72 and 2.30 log units from the untreated control respectively. From the above result, aerosol sanitizer with natural antimicrobial agents and organic acid can be used as an environmental sanitation method with satisfying the consumer demand on safe food.