• The Journal of Asian Finance, Economics and Business
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• v.6 no.3
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• pp.247-258
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• 2019

The paper aims to examine the factors affecting brand and student decision in buying fresh milk. Combining qualitative and quantitative research methods, this study used self-completed questionnaires to investigate 520 students in Ho Chi Minh City. The results of the study show that that there are five key determinants affecting the dairy brand and student decision in buying fresh milk, including: (1) product quality, (2) fair price, (3) product promotion and customer services, (4) product convenience, and (5) reference group's attitude to the brand. In addition, it is also found that product brand has a direct and positive impact on the student decision. The finding in this study is quite different from other existing literatures in terms of the importance level of the determinants of the student decision in buying fresh milk; specifically, in deciding to buy their fresh milk, students are often interested in the promotion and customer service, the product convenience, and the reference group for the purchase, more than in the quality and price of the product. From these findings, some managerial implications are proposed for policy-makers and relevant enterprises to have appropriate policies and strategies for their business development.

• Journal of Digital Convergence
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• v.13 no.4
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• pp.341-348
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• 2015

As a result of growth of digital music market in Korea, Creator's rights and interests have been at the heart of the debate in terms of legal system. In the music industry, digital music revenue has now overtaken records sales and compared to download service it is now clear that music streaming and subscription is mainstream model in the rise of the worldwide market of digital music. This trend is also indentical to the domestic and withholding regulations for music service and creator's rights and interests have become an ever growing issue. Ministry of Culture, Sports ad Tourism decided the revision of withholding regulations for the digital music service in 2013. The amendment is to change its policy of charging music service from the flat rate pricing to a usage-based system. This paper brought forward some disputable points such as fair division of profit, reasonable pricing for consumers etc. about the revision. Therefore, improvement of system and change in the perception of such copyrights are still required for both the encouragement of creator's activities and the high consumer satisfaction.

• Physical Therapy Korea
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• v.21 no.3
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• pp.20-27
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• 2014

The purpose of this study was to compare the intra-rater and inter-rater reliability of three methods for measuring iliotibial tract length in 40 knees of 20 subjects. The measurements were performed by two examiners and one assistant. The length of the iliotibial tract was measured using three methods: the first used a modified Ober test with an inclinometer, the second used a modified Ober test with a marker, and the third used active adduction test with a marker in the supine position. Each examiner used the three methods in two sessions. For the first method, the inclinometer value was recorded manually. For the second and third methods, Image J analysis software was used to analyze the photographs taken. The intra-rater and inter-rater reliability of the measured value was assessed by means of intra-class correlation coefficients [ICC (3,1)] and the standard error of measurement. The intra-rater reliabilities of the three methods were excellent (ICC=.97, .95, and .94, respectively), and the inter-rater reliabilities of the first and second methods were fair to good (ICC=.64 and .65, respectively). The inter-rater reliability of the third method was excellent (ICC=.88). Our results suggest that the active adduction test is an objective and qualitative measurement method for measuring iliotibial tract length. We recommend that the active adduction test be used for measuring iliotibial tract length in the clinical setting.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.280-295
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• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.