• Journal of the Economic Geographical Society of Korea
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• v.8 no.1
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• pp.131-152
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• 2005

The purpose of this paper is to find out the spatial characteristics of the relationships between urban large retailer and agro-food suppliers. For this purpose, Dong-A department store which is one of the most famous local distribution company was selected as a case study firm. The case study company has its own systematic food supply chain in the process of food procurement, selection, delivery, and marketing. It mainly does businesses in Daegu and Gyeongbuk province, but also procures and delivers products all around the country. Customers' recent concerns over the freshness and the period of circulation made the company use the local physical distribution system that it purchases products in nearby areas and perform procurement and delivery in nationwide areas. It is identified that trading types are significantly different by locations of suppliers in that more thin 40$\%$ of suppliers in Daegu are food manufacturers, whereas suppliers in Gyeongbuk mainly belong to the ones in fresh food production areas. In terms of durability of the retailer-supplier relation, the case study firm has relatively long-term relationship with suppliers, maintaining the relationship fer over 5 years in more than 70$\%$ of suppliers.

• Journal of Bio-Environment Control
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• v.29 no.2
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• pp.153-160
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• 2020

This study was conducted out to investigate the effect of harvest time of the day, precooling or not, and temperature of precooling and storage on the marketability in strawberries 'Maehyang' for export in May. Strawberry colored with 60±5% of the skin was harvested at 07:00 am or 15:00 pm, respectively. After harvesting, some strawberries were precooled to 0, 2, 4℃ for 3 hours in the cold store, respectively, and the others were kept at room temperature. And then, strawberries were stored at low temperature in the cold store set at 4, 8 or 10℃ storage temperatures. The weight loss rate, firmness, soluble solids content, color, incidence of gray mold of strawberries were measured at two days intervals during storage for 14 days. Both 07:00 am and 15:00 pm harvest, fruits as the storage periods lapses increased weight loss rate compared to the weight at harvest time of the day, and the difference in the weight loss rate of fruits depending on the treatment was greater at 15:00 pm harvest than at 07:00 am. Firmness tended to increase again after 8th day at 07:00 am or 15:00 pm harvest, respectively. In the afternoon harvest, 10℃ storage without precooling showed the lowest fruit firmness on the 2nd day after storage. The soluble solids content at 07:00 am or 15:00 pm harvest tended to be maintained at high value with precooled and stored at low temperature as storage days elapse. The color values were significantly higher at 'L' indicating brightness and lower at 'a', indicating redness at low storage temperature regardless of harvesting time of the day and whether it was precooling or not. The incidence of gray mold was higher at 15:00 pm harvest than at 07:00 am harvest, and it was significantly higher in the treatments stored at 10℃ after precooling similarly. In this study, strawberry 'Maehyang' for export harvested at 07:00 am and stored at 4℃ after precooling at 0℃ maintained the best shelf life, therefore, it is judged that desirable to harvest in the morning with low temperature and to precool and store at low temperature.

• Asia Marketing Journal
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• v.15 no.1
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• pp.1-22
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• 2013

This case focuses on Shanghai Tang, the first truly Chinese luxury brand that appeals to both Westerners and, more recently, to Chinese consumers worldwide. A visionary and wealthy businessman Sir David Tang created this company from scratch in 1994 in Hong Kong. Its story, spanned over almost two decades, has been fascinating. It went from what best a Chinese brand could be in the eyes of Westerners who love the Chinese culture, to a nearly-bankrupted company in 1998, before being acquired by Richemont, the second largest luxury group in the world. Since then, its turnaround has been spectacular with a growing appeal among Chinese luxury consumers who represent the core segment of the luxury industry today. The main objective of this case study is to formally examine how Shanghai Tang overcame its downfall and re-emerged as one the very few well- known Chinese luxury brands. More specifically, this case highlights the ways with which Shanghai Tang made a transitional change from a brand for Westerners who love the Chinese culture, to a brand for both, Westerners who love the Chinese culture and Chinese who love luxury. A close examination reveals that Shanghai Tang has followed the brand identity concept that consists of two major components: functional and emotional. The functional component for developing a luxury brand concerns all product characteristics that will make a product 'luxurious' in the eyes of the consumer, such as premium quality of cachemire from Mongolia, Chinese silk, lacquer, finest leather, porcelain, and jade in the case of Shanghai Tang. The emotional component consists of non-functional symbolic meanings of a brand. The symbolic meaning marks the major difference between a premium and a luxury brand. In the case of Shanghai Tang, its symbolic meaning refers to the Chinese culture and the brand aims to represent the best of Chinese traditions and establish itself as "the ambassador of modern Chinese style". It touches the Chinese heritage and emotions. Shanghai Tang has reinvented the modern Chinese chic by drawing back to the stylish decadence of Shanghai in the 1930s, which was then called the "Paris of the East", and this is where the brand finds inspiration to create its own myth. Once the functional and emotional components assured, Shanghai Tang has gone through a four-stage development to become the first global Chinese luxury brand: introduction, deepening, expansion, and revitalization. Introduction: David Tang discovered a market gap and had a vision to launch the first Chinese luxury brand to the world. The key success drivers for the introduction and management of a Chinese luxury brand are a solid brand identity and, above all, a creative mind, an inspired person. This was David Tang then, and this is now Raphael Le Masne de Chermont, the current Executive Chairman. Shanghai Tang combines Chinese and Western elements, which it finds to be the most sustainable platform for drawing consumers. Deepening: A major objective of the next phase is to become recognized as a luxury brand and a fashion or design authority. For this purpose, Shanghai Tang has cooperated with other well-regarded luxury and lifestyle brands such as Puma and Swarovski. It also expanded its product lines from high-end custom-made garments to music CDs and restaurant. Expansion: After the opening of his first store in Hong Kong in 1994, David Tang went on to open his second store in New York City three years later. However this New York retail operation was a financial disaster. Barely nineteen months after the opening, the store was shut down and quietly relocated to a cheaper location of Madison Avenue. Despite this failure, Shanghai Tang products found numerous followers especially among Western tourists and became "souvenir-like" must-haves. However, despite its strong brand DNA, the brand did not generate enough repeated sales and over the years the company cumulated heavy debts and became unprofitable. Revitalizing: After its purchase by Richemont in 1998, Le Masne de Chermont was appointed to lead the company, reposition the brand and undertake some major strategic changes such as revising the "Shanghai Tang" designs to appeal not only to Westerners but also to Chinese consumers, and to open new stores around the world. Since then, Shanghai Tang has become synonymous to a modern Chinese luxury lifestyle brand.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.41 no.1
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• pp.9-18
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• 2004

This paper presents an efficient image compression method for memory reduction in multimedia processor which can be simply implemented in hardware and provides high performance. The multimedia processor, which includes processing of high-resolution images and videos, requires large memories: they are external frame memories to store frames and internal line memories for implementing some linear filters. If we can reduce those memories by adopting a simple compression method in multimedia processor, it will strengthen its cost competitiveness. There exist many standards for efficiently compressing images and videos. However, those standards are too complex for our purpose and most of them are 2-D block-based methods, which do not support raster scanned input and output. In this paper, we propose a low-complexity compression method which has good performance, can be implemented with simple hardware logic, and supports raster scan. We have adopted 1${\times}$8 Hadamard transform for simple implementation in hardware and compression efficiency. After analyzing the coefficients, we applied an adaptive thresholding and quantization. We provide some simulation results to analyze its performance and compare with the existing methods. We also provide its hardware implementation results and discuss about cost reduction effects when applied in implementing a multimedia processor.

• Journal of the Korean Institute of Gas
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• v.16 no.6
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• pp.87-101
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• 2012

In gas industries, the potential risks of serious accidents have been increased due to high technology application and process complexities. Especially, in case of gas-related accidents, the extent of demage is out of control since gas plants handle and produce combustible, flammable, explosive and toxic materials in large amounts. The characteristics of this kind of disaster is that accident frequency is low, while the impact of damage is high, extending to the neighboring residents, environment and related industries as well as employees involved. The hydrogen gases treated important things and it used the basic material of chemical plants and industries. Since 2000, this gas stood in the spotlight the substitution energy for reduction of the global warming in particular however it need to compress high pressure(more than 150 bar.g) and store by using the special cylinders due to their low molecular weight. And this gas led to many times the fire and explosion due to leak of it. To reduce these kinds of risks and accidents, it is necessary to improve the new safety management system through a risk management after technically evaluating potential hazards in this process. This study is to carry out the quantitative risk assesment for hydrogen filling plant which are very dangerous(fire and explosive) and using a basic materials of general industries. As a results of this risk assessment, identified the elements important for safety(EIS) and suggested the practical management tools and verified the reliability of this risk assessment model through case study of accident.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.255-270
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• 2020

Purpose: The purpose of this study was to identify the factors that influence the consumption of convenience foods among Korean adolescents. Methods: This study had a descriptive cross-sectional study. Data were obtained from the 15th (2019) Korea Youth Risk Behavior Web-based Survey, which involved a nationwide representative sample of 57,303 middle- and high-school students. Convenience-food consumption was defined by frequency of adolescents consuming convenience foods obtained from convenience stores, supermarkets, and cafeterias over the previous 7 days. The analyzed variables were related to sociodemographic, mental health, and health behavior. The Rao-Scott χ² test was applied to examine the difference in the rate of consuming convenience foods obtained from convenience stores according to each factor. Hierarchical logistic regression was conducted to examine the factors that influence convenience-food consumption among Korean adolescents. Results: It was found that 29.1% of Korean adolescents consumed convenience foods obtained from convenience store more than three times per week. The significant influencing factors were female sex; low subjective academic achievement, and subjective household economic status; high perceived stress; low subjective sleep sufficiency; experience of depression; suicidal ideation; lower physical activity; skipping breakfast; lower consumptions of fruit, milk, and vegetables; higher consumptions of soda drinks, sweet drinks, caffeine, and fast food; lower water intake; current smoking and drinking; drug use; and experience of violence. Conclusion: These findings provide a better understanding of the sociodemographic, mental-health, and health-behavior factors that influence the consumption of convenience foods among Korean adolescents. We suggest that differentiated policies, strategies, and nutrition education need to be developed and implemented, in order to address the above-mentioned factors and thereby reduce such behaviors among Korean adolescents.

• Journal of Intelligence and Information Systems
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• v.17 no.1
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• pp.91-110
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• 2011

This paper analyzes the cases where the hotels have increased their services and enhanced their work process through IT solutions to cope with computerization globalization. Also the cases have been studies where national hotels use the CRM solution internally to respond effectively to customers requests, increase customer analysis, and build marketing strategies. In particular, this study discusses the introduction of the CRM solutions and CRM sales business and marketing services using a process for utilizing the presumed, CRM by introducing effective DEA(Data Envelopment Analysis). First, the comparison has done regarding the relative efficiency of L Company with the CCR model, then compared L Company's restaurants and facilities' effectiveness through BCC model. L Company reached a conclusion that it is important to precisely create and manage sales data which are the preliminary data for CRM, and for that reason it made it possible to save sales data generated by POS system on each sales performance database. In order to do that, it newly established Oracle POS system and LORIS POS system concerned with restaurants for food and beverage as well as rooms, and made it possible to stably generate and manage sales data and manage. Moreover, it set up a composite database to control comprehensively the results of work processes during a specific period by collecting customer registration information and made it possible to systematically control the information on sales performances. By establishing a system which unifies database and managing it comprehensively, impeccability of data has been greatly enhanced and a problem which generated asymmetric data could be thoroughly solved. Using data accumulated on the comprehensive database, sales data can be analyzed, categorized, classified through data mining engine imbedded in Polaris CRM and the results can be organized on data mart to provide them in the form of CRM application data. By transforming original sales data into forms which are easy to handle and saving them on data mart separately, it enabled acquiring well-organized data with ease when engaging in various marketing operations, holding a morning meeting and working on decision-making. By using summarized data at data mart, it was possible to process marketing operations such as telemarketing, direct mailing, internet marketing service and service product developments for perceived customers; moreover, information on customer perceptions which is one of CRM's end-products could feed back into the comprehensive database. This research was undertaken to find out how effectively CRM has been employed by comparing and analyzing the management performance of each enterprise site and store after introducing CRM to Hotel enterprises using DEA technique. According to the research results, efficiency evaluation for each site was calculated through input and output factors to find out comparative CRM system usage efficiency of L's Company four sites; moreover, with regard to stores, the sizes of workforce and budget application show a huge difference and so does the each store efficiency. Furthermore, by using the DEA technique, it could assess which sites have comparatively high efficiency and which don't by comparing and evaluating hotel enterprises IT project outcomes such as CRM introduction using the CCR model for each site of the related enterprises. By using the BCC model, it could comparatively evaluate the outcome of CRM usage at each store of A site, which is representative of L Company, and as a result, it could figure out which stores maintain high efficiency in using CRM and which don't. It analyzed the cases of CRM introduction at L Company, which is a hotel enterprise, and precisely evaluated them through DEA. L Company analyzed the customer analysis system by introducing CRM and achieved to provide customers identified through client analysis data with one to one tailored services. Moreover, it could come up with a plan to differentiate the service for customers who revisit by assessing customer discernment rate. As tasks to be solved in the future, it is required to do research on the process analysis which can lead to a specific outcome such as increased sales volumes by carrying on test marketing, target marketing using CRM. Furthermore, it is also necessary to do research on efficiency evaluation in accordance with linkages between other IT solutions such as ERP and CRM system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1929-1936
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• 2014

This study investigated purchasing behaviors of processed foods in high school students (male 94 and female 85) in the Yongin region. Frequency of eating processed foods was generally once (36.9%) or twice (32.4%) a day. Frequency according to processed food items was in the following order: confectionary (31.3%)> beverages (17.3%)> breads (12.3%)> instant noodles (11.7%) and milk or dairy products (11.7%)> frozen desserts (10.6%). The places for purchasing were a big mart (30.7%), convenience store (28.5%), and school cafeteria (26.8%). The reasons for purchasing were 'tasty' at 43.6% and 'hungry' at 35.2%. Main factors affecting purchasing were 'taste' at 70.9%, followed by price (16.2%)> quantity (5.6%)> nutrition (4.5%). The most important parts of food and nutrition labels were 'shelf-life' (67.0%) and 'calories' (57.5%). Degrees of confirmation of food and nutrition labeling were 'always' (12.3%), 'rarely' (28.5%), and 'sometimes' (59.2%). The reasons for not reading labels were 'unconcerned' (27.9%), 'too tiny lettering' (28.5%), 'hard to understand' (16.2%), and 'habitually' (15.1%). These results reflect low attention of high school students towards healthy food choices using food and nutrition labeling during purchasing. In conclusion, a specific education program for providing accurate product information as well as leading healthy purchasing behaviors should be required.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.73-83
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• 2007

In order to investigate the ecological factors affecting milk intake frequency of adolescents, the questionnaire survey was conducted with 929 middle and high school students living in Chungnam urban area through October and November 2004. The subjects consumed milk 8.6$\pm$6.7 times per week, other beverages 4.4$\pm$4.1 times per week and drinking water 3.7$\pm$2.1 cups per day. Of the students 77.3% took balanced meals, 72.8% ate regularly and 36.2% ate adequate amount. About 61% had breakfast everyday and nearly a half students snacked once a day. Nutritional knowledge scores about milk was 7.2$\pm$1.7 and milk attitude scores was 28.1$\pm$6.5. The subjects spent daily 1.8$\pm$1.1, 1.9$\pm$1.1, and 1.0$\pm$0.5 hours for computer use, TV watching and exercise, respectively. Milk intake frequencies were positively correlated with excercise, snack frequency, meal balance and regularity, breakfast frequency, food attitude score and milk preference, while showed negative correlationships with TV watching and computer use. Intake frequency of fruit-tasted and chocolate milk showed inverse correlation with nutritional knowledge. Subjects without either school store or vending machine took milk more frequently than those with one or both did. Of the correlated variables, milk preference was the most important influencing factor to milk intake frequency according to the stepwise linear regression analysis, which presented other 5 important influencing factors as food attitude, school vending facilities, excercise, snacking frequency and watching TV. In conclusion, the improvement of milk preference is the most important and effective way to promote milk consumption in adolescents. The favorite ways of drinking milk, nutritional benefit of milk, healthy beverage and good snacking should be taught in nutrition education. Also physical activities should be recommended to students rather than watching TV, computer use and vending facilities selling soft drinks should be limited to be established inside school.

• Journal of Environmental Health Sciences
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• v.39 no.2
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• pp.144-150
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• 2013

Objectives: Cooking activity in indoor environments can generate particulate matter. The objective of this study was to determine the concentrations of ultrafine particles (UFP), $PM_{2.5}$, and $PM_{10}$ in cooking and non-cooking areas of major department stores in Seoul. Methods: Eighteen department stores in Seoul, Korea were measured for concentrations of particulate matter. Using real-time monitors, concentrations of UFP, $PM_{2.5}$ and $PM_{10}$ were simultaneously measured in cooking and non-cooking areas on the floor with a food court and a non-cooking floor. Results: The concentrations of UFP, $PM_{2.5}$ and $PM_{10}$ were significantly higher in cooking areas than in noncooking areas and non-cooking floors (p<0.05). UFP and $PM_{2.5}$ were significantly correlated in cooking areas and non-cooking areas but not in non-cooking floors. $PM_{2.5}$ were consisted of approximately 81% in $PM_{10}$ and highly correlated with $PM_{10}$ in all places. Conclusion: A higher correlation between UFP and $PM_{2.5}$ was shown on cooking floor than on non-cooking floor in department stores. High levels of fine particles were caused by cooking activities at food courts. The further management of PM is needed to improve the indoor PM levels at food courts in department stores.