• Archives of design research
• /
• v.16 no.1
• /
• pp.35-44
• /
• 2003

In the past era, acquisition and utilization of useful information was the main origin of competition. Nowadays, unlike that era, is the era of knowledge information(management) in which we should create a new knowledge on the basis of information and apply it to the field of practice. And more acquisition of information is no more the competitive power of any person, any company and any nation because in such the era of knowledge management, anyone can access and get the information he needs, utilizing internet-based searching system. Such demands of the times of knowledge management change rapidly in each field through knowledge management system and researches about knowledge management are actively processed in various academic branches. However, in our field of design, researches about those demands(knowledge management) still remain on the level of one-dimensional searching service for general data about design. Therefore, in this study, we developed building database of researches on form, color, aesthetical elements, preference image word, satisfaction etc. about CI/BI of home electronics goods, living goods, apparels, and food goods companies, also suggesting searching system through which you can obtain useful data and information helpful for designers to process CI/BI works of new product by using that database. Especially, in case of developing specific CI/BI, various search results through help of suggested system will supply a useful design concept. And more, cross table which is the result of analysis two-dimensional categorical data about existing design factors(such as form, color, aesthetical elements, preference image word, and satisfaction) will make contribution for designers to create a new design knowledge.

• Culinary science and hospitality research
• /
• v.17 no.2
• /
• pp.51-73
• /
• 2011

Companies are required to invest in numerous intial marketing costs for establishing brand power, thus, many companies in the foodservice industry are increasing their budgets on communication to strengthen their own brand equity components such as brand recognition, brand royalty, perceived quality and associated image using mass media that has not been used before. For this study, 617 samples were analyzed by such analytic methods as a frequency analysis, cross-tabulation, a factor analysis and a reliability analysis for validity, and a confirmatory factory analysis, a model adequacy evaluation, and a path analysis using AMOS 17.0. The hypothesis verification by the AMOS analysis has revealed that all hypotheses positively influenced contract foodservice brands, and the brand recognition of a university contract foodservice company has an impact on sincerity and refinement. Therefore, positive brand image formation encourages strong brand establishment between a university contract foodservice business and customers, and this study strongly suggests continuous further studies about constructing a positive brand image.

• Safety and Health at Work
• /
• v.4 no.3
• /
• pp.142-148
• /
• 2013

Background: To elucidate the relationship between seven occupational dermatoses (ODs) and 20 types of work in Greece. Methods: This was a prevalence epidemiologic study of certain ODs among 4,000 workers employed in 20 types of enterprise, in 104 companies, in 2006-2012, using data from company medical records, questionnaires, occupational medical, and special examinations. The ${\chi}^2$ test was applied to reveal statistically significant relationships between types of enterprises and occurrence of ODs. Results: A high percentage (39.9%) of employees included in the study population suffered from ODs. The highest prevalence rates were noted among hairdressers (of contact dermatitis: 30%), cooks (of contact dermatitis: 29.5%), bitumen workers (of acne: 23.5%), car industry workers (of mechanical injury: 15%), construction workers (of contact urticaria: 29.5%), industrial cleaning workers (of chemical burns: 13%), and farmers (of malignant tumors: 5.5%).We observed several statistical significant correlations between ODs (acute and chronic contact dermatitis, urticaria, mechanical injury, acne, burns, skin cancer) and certain types of enterprises. There was no statistically significant correlation between gender and prevalence of ODs, except for dermatoses caused by mechanical injuries afflicting mainly men [${\chi}^2(1)=13.40$, p < 0.001] and for chronic contact dermatitis [${\chi}^2(1)=5.53$, p=0.019] afflicting mainly women. Conclusion: Prevalence of ODs is high in Greece, contrary to all official reports by the Greek National Institute of Health. There is a need to introduce a nationwide voluntary surveillance system for reporting ODs and to enhance skin protection measures at work.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.38 no.3
• /
• pp.49-55
• /
• 2015

Nanotechnology has been growing constantly and it is becoming the leading technology in scientific research and development. Although nanotechnology has important applications in broad variety of fields without boundary of any particular industrial area, the study of nanotechnology related to its commercialization has been conducted in a few ways. To put that figure in context, this study investigates public and expert perceptions about negative potentials of nanotechnology. Through a series of surveys with public (N = 541) and experts (N = 62), we analyzed about public willingness to pay for nano-applied products. Survey results showed that public and experts preferred nano-applied products in the order of electronics, cosmetics, and food and medicine. Experts express high payment intention to electronics rather than public intention. In addition, the survey results showed the purchasing intention of both public and expert group was affected by the attributes of nano-applied products in the order of risk fatality, risk chance, certification, and labeling. But experts put more importance in risk fatality than risk chance comparing to public. Through the case analysis of the effects of labeling and certification, we revealed either labeling or certification can induce both public and experts to buy the nano-applied products with high risk chance and low risk fatality. However, for the nano-applied product with high risk fatality and low risk chance, both labeling and certification are simultaneously required to make customers have positive purchasing intention. The result of this study could be utilized for the nanotechnology-based company to get the consumer behavior information about nano-based product and to establish their marketing strategy.

• Journal of the Korean Society for Marine Environment & Energy
• /
• v.7 no.2
• /
• pp.104-110
• /
• 2004

This study was carried out to survey the pollution of bisphenol A(BPA) and total organic carbon(TOC) in surface sediments around Gwangyang bay. BPA is suspected chemicals as endocrine disruption. Gwangyang bay Is located on the mid south coast of Korea. It is a semi-closed bay which Yeosu petrochemical industrial complex, POSCO(Pohang Steel Company) and Gwangyang container harbor are located. The surface sediments were collected at 15 stations with gravity corer at October, 1999, February, May and August, 2000. Also, the stream and intertidal sediment were collected at 5 sites at August, 2000. Concentrations of BPA in surface sediments were in the range of 0.46 to 24.59 ng/g dry wt.. Seasonal range(mean value) of BPA are 0.59 to 9.00(1.88) ng/g dry wt. at October, 0.99 to 2.97(1.57) ng/g dry wt. at February, 0.46 to 24.59(2.53)ng/g dry wt. at May and 0.54 to 2.46 (1.29)ng/g dry wt. at August. BPA was seasonally fluctuated, and the highest mean value and range were detected at May, 2000. BPA was highly distributed in the inner part of Kwangyang bay than Yosu sound. Concentrations of BPA in stream and intertidal sediments showed the highest value in downstream near Yochon petrochemical industrial complex and Yondung stream. It suggests that the source of BPA are industrial wastewater and municipal sewage. TOC in surface sediments were in the range of 0.09∼1.22%. There was no any correlation between the BPA and TOC.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.19 no.11
• /
• pp.2597-2602
• /
• 2015

With the development of economy and improving of people's living standards, people dietary needs will be achieved from subsistence to high nutrition and from high nutrition to healthy transformation. Mushroom as a kind of highly nutritious, low fat, rich vitamin food has a great interest among the people. This makes the mushroom into a new sunrise industry and it gradually from pure manual cultivation develops toward the fully automatic factory. In the process of mushroom factory production, regulation of environmental factors directly affects the yield and quality of mushroom. In related to the methods of mushroom cultivation, the recent technologies apply the new technology such as sensors and IT convergence services. And then cultivating mushroom is managed effectively. This paper in order to solve the above problems and construct an effective mushroom growth environment using technology such as humidity sensor construct an environment that can automatically adjust the humidity. This environment has important significance to improve the level of automation mushroom production, increase yield per unit area and quality of mushroom, increase economic efficiency of mushroom production, and enhance the competitiveness of mushroom production.

• The Journal of the Korea Contents Association
• /
• v.18 no.12
• /
• pp.309-318
• /
• 2018

In this study, we investigated subjective perceptions of one retailer's PB products for large retailers by applying the Q methodology to examine subjective trends of consumers who purchased and experienced PB products at home. In this study, we examine how HMR-type PB products developed and released by large retailers according to the demographically changing social structure represent the meaning and subjective acceptance of PB products in a single licensee through Q methodological studies. The purpose of this paper is to propose various direction and improvement plan of food product development and release for one license of large distribution company in the future. Based on these research problems, five types of type analysis results were derived. Specifically, the first type (N = 5): Brand image trust type, the second type (N = 5): NB product preference type, the third type(N = 2): Easy cooking preference type, and fourth type (N = 2): Pursuing taste for price type and fifth type (N = 2): Quantitative pursuit for price type.

• The Journal of Bigdata
• /
• v.5 no.2
• /
• pp.121-133
• /
• 2020

This study was carried out to set the direction of the new industry policy of Busan city by analyzing the changing trend of artificial intelligence technology that has recently developed rapidly and predicting the direction of future development. The company wanted to draw up support measures to utilize artificial intelligence technology, which has been rapidly emerging in the market, in the region's specialized industry. Artificial intelligence is a key keyword in the fourth industrial revolution and artificial intelligence-based data utilization technology can be used in various fields from manufacturing processes to services, and is entering an era of super-fusion in which barriers between technologies and industries will be broken down. In this study, the direction of promotion for fostering Busan as an artificial intelligence city was derived based on the comparison and analysis of artificial intelligence-related ecosystems among major local governments. In this study, we wanted to present a plan to create an artificial intelligence industrial ecosystem that can be called a key policy to foster Busan as an 'AI City'. Busan's plan to foster the AI industry ecosystem is aimed at establishing a policy direction to ultimately nurture the artificial intelligence industry as Busan's future food source.

• The Korean Journal of Franchise Management
• /
• v.8 no.4
• /
• pp.33-43
• /
• 2017

Purpose - Previous studies about corporate image generally explore how corporate image affects a company's effectiveness from the consumer view. However this study attempts to explore the impacts of corporate image (reliability, friendly, corporate social responsibility, and innovation) on employees' altruistic behaviors in the franchise industry context. This study also examine whether organizational trust and affective commitment play a mediating role in the relationship between corporate image and employees' altruistic behaviors. The authors developed several hypotheses to achieve these purposes. Research design, data, and methodology - The data were collected from employees in food-service franchise companies located in Seoul, Korea. Among a total of 363 questionnaires distributed, 294(response rate of 81%) questionnaires were returned. After excluding 18 invalid respondent questionnaires, 276 valid questionnaires(response rate of 76%) were coded and analyzed using frequency, confirmatory factor analysis, correlations analysis, and structural equation modeling with SPSS 21 and SmartPLS 3.0. Result - The findings of the study are as follows: First, friendly, CSR, and innovation had positive effects on organizational trust, but reliability did not have a significant effect on organizational trust. Second, reliability and friendly of corporate image had positive effects on affective commitment, but CSR and innovation did have a significant effect on affective commitment. Third, organizational trust and affective commitment had positive effects on employees' altruistic behaviors. Conclusions - The aim of this study is to investigate the franchise corporate image as a significant influencing factor of employees' altruistic behaviors. The data were collected from only employees from franchising companies. The findings might vary from position to position. Future studies need to collect and compare data from managers. Future studies need to consider other variables that affect employees' altruistic behaviors. For example, leadership and market orientation might influence employees' attitude and behaviors. Also, future research should include other variables and it may have limitations in sample representative because of sampling franchise corporate in Seoul. Future studies will include franchise corporate all over the country. Future studies can also consider other variables (e.g., job performance and turnover intentions) to measure employee performance at the level of individuals and identify the impact of employee performance on business performance at the level of corporate.

• The Korean Journal of Franchise Management
• /
• v.9 no.3
• /
• pp.45-55
• /
• 2018

Purpose - Non-verbal Communication with customers in restaurant business can play an important role because it affects customer behavior and attitudes as a means to develop and maintain long-term relationships with customers. The purpose of this study is to analyze the effect of non-verbal communication with customers and the effect of the influence on customer satisfaction, trust, and revisit intention. Research design, data, methodology - In order to verify the research models and hypotheses of this study, questions were prepared for each variable and data were collected through questionnaires. The questionnaire survey was conducted from March 27, 2018 to April 17, 2018, for those who agreed with the citizens of the Jeju area who visited the restaurant recently. 50 out of 100 were conducted by internet survey and 50 were surveyed. Thus, a total of 100 responses were used using structural equation modeling with Smartpls 3.0. Results - The results of the study are as follows. First, non-verbal communication has a significant impact on customer emotion. Second customer emotion have a significant impact on customer trust and satisfaction. Third, Customer satisfaction had positive a significant effect on revisit intention. Fourth, Customer trust had positive a significant effect on revisit intention. Conclusions - The implications of this study are following as: The food service company should continuously provide non-verbal communication training to employees so that they can respond to customers with the right attitude and bright smile. In particular, in the case of restaurant franchises, customer response manuals should be created and distributed to the franchisees, and a regular training program for the franchisees should be implemented to provide the same service to the customer. Second, CEOs should have to worry about what kind of experience he or she has left since leaving the store. It is also necessary to constantly look at what customers experience in their stores or in their brands, and what emotions they form through their experiences. Third, the more satisfied or trusted customers are formed through the service of the employee, the more loyal the restaurant business will be, and the more likely it is to make continuous revisit and positive word-of-mouth activities..