• Journal of applied mathematics & informatics
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• v.30 no.1_2
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• pp.147-160
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• 2012

In this paper, we establish some sufficient conditions for the existence of positive solutions for a class of multi-point boundary value problem for fractional functional differential equations involving the Caputo fractional derivative. Our results are based on two fixed point theorems. Two examples are also provided to illustrate our main results.

• Human Ecology Research
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• v.59 no.2
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• pp.245-259
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• 2021

The purpose of this study was to analyze big data to identify the sub-dimensions of ethical consumption, as well as the consumption value associated with ethical consumption that changes over time. For this study, data were collected from Naver and Daum using the keyword 'ethical consumption' and frequency and matrix data were extracted through Textom, for the period January 1, 2016, to December 31, 2018. In addition, a two-way mode network analysis was conducted using the UCINET 6.0 program and visualized using the NetDraw function. The results of text mining show increasing keyword frequency year-on-year, indicating that interest in ethical consumption has grown. The sub-dimensions derived for 2014 and 2015 are fair trade, ethical consumption, eco-friendly products, and cooperatives and for 2016 are fair trade, ethical consumption, eco-friendly products and animal welfare. The results of deriving consumption value keywords were classified as emotional value, social value, functional value and conditional value. The influence of functional value was found to be growing over time. Through network analysis, the relationship between the sub-dimensions of ethical consumption and consumption values derived each year from 2014 to 2018 showed a significantly strong correlation between eco-friendly product consumption and emotional value, social value, functional value and conditional value.

• IE interfaces
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• v.10 no.3
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• pp.167-177
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• 1997

This paper deals with an application of process value analysis method for a manufacturing process in order to redesign facility layout in a paper company. We have used the value analysis method which permits an overall and rigorous study of process by a functional approach. Firstly, customer's expectations for the future process are clearly and precisely expressed with specifications of the Functional Extern Analysis. The existing process is analyzed using various tool of the Functional Internal Analysis in the second part. From the results of these analysis, we find out that the main problems of current facility are due to scheduling and facility layout. This paper is devoted to resolve the second problem. We suggest an ideal solution in order to have a reference solution. Nextly, We give realistic choices and the final solution for the facility layout.

• Journal of Families and Better Life
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• v.25 no.2 s.86
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• pp.123-135
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• 2007

This study investigated the influence of values associated with internet auctions and risks associated with participating in internet auctions. The results of this study were as follows: First, the values associated with internet auctions consisted of hedonic value, information value, and practical value. Among these values, hedonic value was the highest, and information value was the lowest. Second, He risks consisted of functional risk, privacy risk, socio-psychological risk, md financial risk. Among these risks, functional risk was the highest, and socio-psychological risk was the lowest. Results of regression analysis using demographic elements to inspect risk factors revealed sex, age, and income were statistically significant finally, with respect to demographic characteristics and influences of the aforementioned values and risks, the factors influencing participation in internet auctions were sex, age, hedonic value, functional risk and financial risk.

• The Journal of Economics, Marketing and Management
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• v.11 no.4
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• pp.89-99
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• 2023

Purpose: This study explores the relationship between future time perspective and older consumers' masstige product consumption, specifically, their intention to purchase masstige brand products, with a focus on their motivational drives from an functional value and symbolic value perspective. Research design, data and methodology: Data were collected through an online questionnaire from 419 people aged 54 to 64 years in South Korea and the hypotheses were examined using structural equation modeling. Results: Our results indicated that middle-aged and older consumers who have expanded future time perspective have higher intention to purchase masstige brands and their functional value and symbolic value of masstige brands were found to mediate future time perspective and intention to purchase masstige brands. Conclusions: The findings offer insights into masstige brand consumption by older South Korean consumers that may be useful for both academics and marketers.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.359-368
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• 2004

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The ${\alpha}$ value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature ($T_0$) and peak gelatinization temperature ($T_p$) in functional rice compared with those in regular rice. The gelatinization enthalpy (${\Delta}H$) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.222-233
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• 2016

Current study analyzed the influence of social consumption values for the western salad on the functional attitude and the consumer satisfaction. To verify the purpose of this study data were collected from consumers who have experience in western style restaurants of five hotels located in Seoul, total 330 questionnaires were distributed and 322 examples were employed for statistical analysis. By using SPSS 18.0 program present study derive following conclusions. The consumption values such as rarity value, social value, emotional value and functional value have significantly influence on the functional attitude. Especially, the social value, among the consumption values, has the most significant factor. In addition, the all consumption values of salad have a significant antecedent of the consumer's satisfaction. Furthermore, the functional attitude has affect the consumer's satisfaction as well. Therefore, this study clarify the influences among the social consumption values for the western salad on the functional attitude and the consumer's satisfaction.

• Korean Journal of Human Ecology
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• v.17 no.4
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• pp.759-769
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• 2008

The purpose of this study was to classify consumption value and analyze the relationship between consumption value typology and fashion product purchasing behavior of college students as consumers. Data were gathered by surveying college students living in Daegu and Kyungbook area using convenient sampling, and 513 questionnaires were used in the statistical analysis. Data were analyzed by frequency, factor analysis, cluster analysis, ANOVA, Duncan-test, Chi-square, and t-test. The findings are as follows. According to the consumption value typologies of college students were classified into three groups such as Social Value oriented, Functional Value oriented, and Differentiated Individuality oriented group. The Social Value oriented group and the Differentiated Individuality oriented group were more conscious of clothing pursuit propensities behavior such as brand, shopping place, and price than Functional Value oriented group. The Functional Value oriented group showed the lowest interest in brand name. Purchasing behavior of casual wear and bags fashion product had the significant effects on the shopping place, and price.

• Journal of the Korean Society of Clothing and Textiles
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• v.42 no.1
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• pp.183-194
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• 2018

This study investigated the characteristics of Omni Channel and examined the influence of them on consumers' perceived functional value and emotional value as well as the effect of perceived functional value and emotional value on user's intention of use through Omni Channel. To verify the research model, the questionnaire survey was conducted on 20's to 40's men and women residing in Seoul and the metropolitan area by convenience sampling. The number of copies used for data analysis was 696. To verify the research model, factor analysis, reliability analysis, and structural equation model analysis were performed using AMOS 20.0. First, Omni Channel characteristics consisted of four factors: instant connectivity, location-based provability, interactivity, and entertainment. Second, the instant connectivity, location-based provability and entertainment positively influenced functional value and emotional value; however, the interactivity was significant only to the emotional value. Third, consumers' perceived value of Omni Channel characteristics had a significant effect on attitude. Fourth, the more favorable the attitude toward Omni Channel is higher for the intention to use Omni Channel.

• Asia-Pacific Journal of Business
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• v.12 no.4
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• pp.1-12
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• 2021

Purpose - This study is an empirical study on the relationship of Thai consumers' attitude toward Korean Wave with the visit intention of Korean restaurants and a mediation effect of consumption value of Korean restaurants. Design/Methodology/Approach - Data were collected using a structured questionnaire of 245 Thai consumers and the hypotheses presented were verified by regression analysis and structural equation models. Findings - As a result of the empirical analysis, it was found that the higher the attractiveness and favorableness of Thai consumers for K-Wave, the higher the intention to visit Korean restaurants, and the Korean Wave attitude have a positive effect on the functional and symbolic values of Korean restaurants. In particular, the important result that can be presented in this study is that the better the attitude toward K-Wave, the higher the consumption value (functional/symbolic value) of Korean restaurants and the symbolic value plays a significant mediating effect on the relationship of the attitude of K-Wave and visiting intention, while the effect of functional value is not verified. Research Implication or Originality - These results means that in order to lead Thai consumers to a Korean restaurant using K-Wave, a strategy to make Thai ones perceive symbolic value of a Korean restaurant higher would be more effective. The main strategic implication of this study is that a high-end positioning strategy with a high symbolism, which make Korean restaurant as a suitable place as a means to show off one's value (or self) or as a means to show off one's social status (or role) to Thai consumers, will be relatively effective.