• Korea Journal of Hospital Management
• /
• v.15 no.4
• /
• pp.143-164
• /
• 2010

Although word-of-mouth (WOM) has been regarded as one of the very important topics in consumer research, its effects on other aspects of consumer behavior have been scarcely investigated in the context of health-care service industry. The WOM literature also suggests that it is essential for medical care service organizations in fierce competition to adopt WOM communication as a competitive weapon so as to be able to stay ahead of competition. The goal of this research was set to empirically study various relationships between antecedent variables, WOM acceptance, and purchase of medical care services. Specifically, drawing on the WOM literature, eight antecedents to WOM acceptance were selected first. Based on the relevant literature, seven sets of hypotheses on the relationships among antecedents to WOM, WOM acceptance, purchase intention and purchase of medical services were developed. Data were collected via an on-line survey. A total of 571 out of 600 responses turned out to be usable. The major findings of this study can be summarized as follows: First, 6 out of 8 antecedent variables to WOM acceptance were found to be positively affect WOM acceptance. However, the effects of (1) "newness of technology" pertaining to medical care service characteristics and (2) "involvement in health", one of receiver characteristics, were found to be insignificant. Second, most moderating effects on the relationship between purchase and purchase intention of medical care services were found to be insignificant with one exception. That is, elapse of time was found to be a marginally significant moderator on the relationship between purchase and purchase intention of medical care services. Third, it was found that the higher the WOM acceptance, the higher the purchase intention of medical care services. Finally, the effect of WOM acceptance was found to be particularly strong when WOM contents were perceived as useful and positive. Overall, it seems essential for hospitals to actively adopt WOM communication as a competitive marketing tool if they plan to improve their business performance. In this respect, the current study may serve to improve the business performance of hospitals by way of providing theoretical and empirical evidence on the effects of WOM communication variables on WOM acceptance and medical care service purchase.

• Journal of Korean Society of Transportation
• /
• v.10 no.1
• /
• pp.5-20
• /
• 1992

Even though the types of ramp facilities in Korea are not various like other countries operations in these sections are very important because ramp merging and /or diverging flow affects freeway overall sections. In this study existing methodologies especially the gap acceptance model and the regression model in USHCM are evaluated with our field data. By gap acceptance model the merging capacity is founded 2.360 pcph which is increased by 7% than the capacity of freeway basic section. And in comparison of actual lane 1 volume to the estimation volume by HCM model the model slightly overestimates the actual volue.

• Asian-Australasian Journal of Animal Sciences
• /
• v.25 no.10
• /
• pp.1493-1498
• /
• 2012

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the significant increase of $a^*$ values, sensory color, flavor and overall acceptance scores, but the significant reduction of $b^*$ values, TBA values and VBN values (p<0.05). Based mainly on the results of overall acceptance during 29 d storage, it could be concluded that Amaranthus pigments showed a potential as nitrite alternative for pork sausage manufacture.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.3
• /
• pp.489-494
• /
• 1998

For the purpose of improving the qualities of popcorn, potato, frozen hotdog and steamed egg, the effects of food height(0mm: HO, 5mm: H5, 10mm, 15mm: H15) for microwave cooking on physicochemical properties were investigated. In popcorn, weight loss was decreased as height increased while volume of popcorn was increased, which indicated that popcorn was poped very well as height increased. H10 showed the highest taste score in sensory evaluation. In potato, degree of gelatinization was increased as hight increased. H10 showed the highest overall acceptance score. In frozen hotdog, hardness of hotdog was decreased as hight increased and H15 showed the lowest hardness score (408.8g). In steamed egg, H5 showed the highest temperature and H10 showed the highest overall acceptance score. Physicochemical properties of food were changed by heating height of microwave heating.

• Korean journal of food and cookery science
• /
• v.19 no.6
• /
• pp.723-728
• /
• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Journal of Korea Society of Digital Industry and Information Management
• /
• v.10 no.3
• /
• pp.327-338
• /
• 2014

The purpose of this study is to investigate what the characteristics of word-of-mouth on SNS and how these factors credibility for information's source and acceptance of word-of-mouth. We proposed study model was set through overall theoretical investigation. The 179 Valid survey data were gathered from the user who have prior experience in SNS. According to factor analysis, characteristic of word-of-mouth information on SNS were classified into consensus and neutrality. And credibility for information's source and acceptance of word-of-mouth were composed sing dimension. The Hypothesis inspection says that all variables were positively correlated with each other. And consensus and valance have positive influence on credibility for information's source. Also credibility for information's source influence on acceptance of word-of-mouth and valance have positive affect trust for information's source. Several academic and practical implications are yield accordingly. Especially this study intention to provide basis which can be used for all business's effective marketing activity.

• Korean journal of food and cookery science
• /
• v.32 no.4
• /
• pp.413-425
• /
• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• Korean journal of food and cookery science
• /
• v.33 no.3
• /
• pp.333-341
• /
• 2017

Purpose: This study investigated the quality characteristics of vegetable pancake prepared with various levels of barley flour. Methods: The pH level and spreadability of the batters as well as the color, texture, and sensory evaluation of the vegetable pancake were analyzed. Results: The results show that spreadability of batter significantly decreased as the substitution amount of barley flour increased (p<0.001). The pH level of the batter significantly decreased as the substitution amount of barley flour increased (p<0.001). Redness and yellowness increased as the substitution amount of barley flour increased. For texture, the sample groups with substituted barley flour showed high characteristics of hardness, gumminess, and chewiness. Principal component analysis showed that the sample group with a high substitution amount of barley flour was characterized by relatively high darkness, roasted grain aroma, bitterness, astringent, and chalkiness. Acceptance test found that the sample group with 15% barley flour received higher acceptance than the sample group with 0% barley flour in terms of color, texture, and overall acceptance. Conclusion: Acceptance test found that the sample group with 15% or 30% of barley flour had significantly higher or similar acceptance attributes than the sample group without barley flour, which suggests the possibility of developing vegetable pancake with barley flour.

• The Korean Journal of Emergency Medical Services
• /
• v.18 no.2
• /
• pp.109-123
• /
• 2014

Purpose: This study attempts to provide information for developing a preceptorship education program by analyzing the recognition and acceptance of the introduction of paramedic preceptorship in the clinical practice of paramedic students in Korea. Methods: Data were collected from 120 paramedics from December 26, 2013, to February 20, 2014. A questionnaire consisting 33 questions was administered, and the collected data were analyzed using SPSS version 21.0. Results: The overall responses were positive, and the subjects were very interested in the introduction of paramedic preceptorship in paramedic education and clinical practice settings. The mean score for preceptorship acceptance was 3.97 on a 5-point Likert scale. In terms of recognition, 59.0% of the 78 subjects were able to explain preceptorship. In terms of acceptance, 85.8% of the subjects agreed with preceptorship and 81.7% considered an effective training method. Conclusion: Most of the subjects agreed that preceptorship is very important for the education of paramedic students. The preceptorship education program development will be the basis of clinical practice.

• Journal of Information Technology Services
• /
• v.17 no.4
• /
• pp.119-137
• /
• 2018

Recently, the start-up firms have been under the spotlight because they can create many jobs and are regarded as the growth engine of a country in the fourth industrial revolution. Moreover, after the global financial debacle, many countries emphasize on an entrepreneurial spirit and venture firms. they also pay attention to the importance of educations to promote the start-up firms. In this work, based on technology acceptance model, we try to identify the main factors of accepting online start-up education system. We first defined this system as the online start-up education system which refers to a system to support learning for knowledge, experiences and overall process of start-up firms' tasks. This system also simulates tasks related with prep-entrepreneur so that can be regarded as a kind of decision support systems. As this system has some characteristics, we confirmed some factors of extended technology acceptance model. In our experiments, we find that the perceived ease of use and trust are main factors of acceptance for the online start-up education systems. These results mean that the system should be made to be easy and trustful for their users. Therefore, we expect that this work will be helpful to researchers and developers who consider start-up education systems and provide a way to activate founding start-up firms.