• 복식
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• 제56권9호
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• pp.14-23
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• 2006

The purpose of this study is to identify the esthetic features of femme fatale character fashions, which are shown in Movie . The feature of evil femineity is the attribute of evil which brings men to ruin by the dangerous, cunning, and cruel trick, and is expressed in black color, red color, and slash fashion. This fashion shows the dark reverse side of women's sexual desire in relation to anxiety, evil, and death. The feature of sensuality evokes physical pleasures or desires, and maximizes the exposure of sexual regions by tightening or loosening women's body. In the fashion expressing this feature, the forms are fit or loose silhouette. and the colors are black and red. and the materials are soft. This fashion seems to deconstruct the past concept of sex consciousness and emphasize the independent and autonomous femineity. The feature of positiveness combines feminine elements with masculine elements in relation to power elements. This feature is expressed in tailored suit and trousers, with few patterns and details, and in black color and gray color. This fashion reflects the aggressive, challenging, and independent femineity, and expresses the potential defense for the weakness and danger of female body. The feature of purity expresses the earnest and truthful mind, and is expressed in the soft and light one-piece dress, the elegant suit, and the pink color and black color fashion. This fashion shows angel-like and reliable womanly beauty, but at the same time shows women's attribute which changes their behavior and thinking every moment, so that this fashion shows women's double-sided attribute which combines women's weakness and violence, or tenacity and conflict.

• 한국식품조리과학회지
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• 제29권5호
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• pp.553-562
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• 2013

The purpose of this study was to analyze the key factors considered important by customers in the selection of a Korean restaurant through the use of conjoint analysis techniques. A total of 400 questionnaires were distributed over a 2-week period in October 2011, of which 354 were completed (88.5%). Statistical analysis was then carried out using the Windows 18.0 Statistics package. The research was based on the analysis of two target areas - daily meals and special purpose meals. Responses were measured by using Zaichkowsky's Personal Involvement Inventory (PII) and a 7-point Likert Scale. Overall it was found that in all areas of the results regarding the involvement related analyses, daily meals scored lower than special purpose meals. This implied that the choice of daily meals is more applicable to customers with a low level of involvement, whereas high-involvement customers were more likely to focus on special purpose meals. The analysis of high-involvement customers revealed that the quality of food, price, service quality and physical environment, in order of priority, were the most important factors in selecting a restaurant. The use of the optimum attribute combination revealed the following results: delicious food (0.601); friendly staff (0.170); clean restaurant (0.191); price of 20,000 won (-0.513). Furthermore, low-involvement customers considered the following factors as important when selecting a Korean restaurant: quality of food, followed by price, physical environment and service quality in that order. In this instance, the optimum attribute combination showed the following outcomes: tasty food (0.645); friendly staff (0.418); clean restaurant (0.365); price of 5,000 won (-0.847). These results indicated the importance of developing a marketing plan which was based specifically on a customer's involvement level, focusing on their main selection criteria when choosing a Korean restaurant.

• 한국식품조리과학회지
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• 제30권3호
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• pp.360-367
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• 2014

This study analyzed the Importance-Performance Analysis of selective attributes of Ethnic Food Restaurant. A total of 369 questionnaires were analyzed. Five factors were obtained from factor analysis of Importance variance of selective attributes of Ethnic food restaurant: Factor 1 "Quality", Factor 2 "Service", Factor 3 "Physical environment", Factor 4 "Uniqueness", Factor 5 "Health". Also, "Quality", "Physical environment", "Uniqueness" factors influenced overall satisfaction. In addition, according to the IPA results, selective attributes with low satisfaction and high importance in the second quadrant were 'Sanitation that comfort hospitality', 'Level of service' and 'Price'. These results suggest that when customers select Ethnic food restaurant, they consider 'food price' and 'food quality'. Therefore, manager of ethnic food restaurant should take these improvement factors into consideration in order to meet consumer's expectations.

• 한국조리학회지
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• 제23권1호
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• pp.58-65
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• 2017

This study performed to test the effect of food neophobia on the formulated model on the relationships among perceived service attributes(food, employee, and physical attributes), brand trust, satisfaction and behavioral intention as perceived by franchise snack bar consumers. Total 299 respondents were used for statistical analysis and SPSS 21.0 and AMOS 21.0 program were employed. The findings of current study verified that food attribute among perceived service attributes has positively influence on brand trust and satisfaction, and the employee attribute has only effect on the brand trust. Additionally, the brand trust was critical predictor of satisfaction, but it was not significant antecedent of behavioral intention in context of franchise snack bar restaurant. Furthermore, this study found the moderating effect according to level of food neophobia on the designed hypothesizes, so it has been identified the importance of people's propensity about food neophobia can significantly effect on brand trust and satisfaction in franchise snack bar restaurant. These findings will contribute to provide meaningful suggestion to develop marketing strategic in franchise snack bar business as well as provide the theoretical evidence in the new segmentation.

• 대한가정학회지
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• 제40권6호
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• pp.21-37
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• 2002

The third sex implying a mismatch between sex and gender has been regarded as an extreme socio-cultural violation. In its earlier version, such a violation was expressed by cross-dressing; Women's cross-dressing was thought to invoke eroticism, while men's cross-dressing was considered comic or delinquent. However, as feminism developed more with the homosexual identity expressed openly, the third sex began to be visual. Thus, in 1990's, some homosexual monies began to develop to be pluralized enough to suggest the third sex and thereby, change the negative sex into a positive one. In this study, such a pluralization is discussed in terms of invisibility, dichotomy and androgyny. The cross-dressing movies show females in male attire or males in female attire to reflect the third sex. The cross-dressing may be divided into men's playful cross-dressing, women's political cross-dressing and homosexuals'cross-dressing or 'drag'. Gender identity is not an attribute fixed by some physical characteristics, but it tends to be changed or expanded by some social factors over time. In short, it may be a flexible, plural, individual and self-introspective attribute. Movies present diverse types of gender identities, and in particular, the movie costumes specify them. In other words, the costumes may be model means expressing the gender identities, and the gender identities shown in the movies tend to be imitated, re-created or assumed by the audience.

• 문화기술의 융합
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• 제6권2호
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• pp.419-428
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• 2020

SNS미디어가 디지털 기술의 혜택으로 물리적인 접근성의 편리와 콘텐츠가 갖는 오락성·상호작용성 등의 새로운 미디어의 특장점으로 미디어 점유율을 높이며, 이용자들의 생활의 일부로 자리잡아가고 있다. 미디어 콘텐츠 소비자들이 기존 전통 미디어에서 SNS로 대거 이동함에 따라 마케팅 커뮤니케이션 활동도 페이스북 등 앞서가는 SNS 플랫폼에 발빠르게 적응해 가는 중이다. 본 연구는 미디어 콘텐츠의 생성과 소비 시스템이 서로 비교적 유사한 페이스북, 인스타그램, 카카오스토리, 트위터를 중심으로, 사용자들이 각각의 SNS에서 네 가지 광고속성을 어떻게 인식하는지를 비교하고, 이 속성들이 구전의도에 미치는 영향력을 확인하였다. 또 이를 통한 효과적인 SNS 운용에 대해 논의하였다.

• 한국축산식품학회지
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• 제37권1호
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• 한국주거학회:학술대회논문집
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• 한국주거학회 2011년도 춘계학술발표대회 논문집
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• pp.121-126
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• 2011

This study is a preliminary study to develop design guidelines on shared spaces of apartment for healthy housing. It was tried to set the basic direction of the guideline development by comparing and analyzing related literatures based on the previously identified evaluation indicators of healthy housing of apartment. The major findings were as followings: 1) based on the research conducted before, the characters of shared spaces for healthy housing were classified as physical, mental and social dimensions. 2) According to the comparison and analysis of relevant standards and guidelines, focuses were mostly on the physical dimension, particularly on the human traffic lines of the convenience attributes. Other focuses were on the attractiveness of the apartment complex of the vitality attribute under the mental dimension, and community facilities of the residential stability attributes under the social dimension. Therefore, it was identified that it is required to take complementary measure regarding mental and social dimensions, and design concrete steps to include different attributes of each dimension, in order to develop comprehensive guidelines for shared space.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 1999년도 Proceedings of International Symposium on Remote Sensing
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• pp.237-242
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• 1999

As one of the key parameters to determine $CO_2$ flux between air - sea interface, it is quite important to know p$CO_2$, which has involved much uncertainty, mainly due to the complex variations of sea surface p$CO_2$ and the paucity of samples, made in ocean. In order to improve the interrelationship between partial pressure (p$CO_2$) and different physical and biochemical parameters in global sea surface water, a new empirical relation is established to correlate and parameterize p$CO_2$ in the mixed layer using the data from recent WOCE cruises. Meanwhile, by new empirical relation, abundant historical hydrographic and nutrients ship data, Levitus data set and NOAA/AVHRR(SST), p$CO_2$ have been accumulated and applied. Then effort has to be made fur promotion of this study to correlate and parameterize p$CO_2$ in the mixed Layer with different physical and biochemical parameters. and further attribute this huge historical data sets and NOAA/AVHRR(SST) data to estimate p$CO_2$. In this paper we analyzed more interrelationship between the model and ship/satellite data set. Finally, the inter-annual variations of p$CO_2$ in sea are presented and discussed.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제14권5호
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• pp.1984-2002
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• 2020

With the appearance of wireless spectrum crisis in traditional cellular network, device-to-device (D2D) communication has been regarded as a promising solution to ease heavy traffic burden by enabling precise content delivery among mobile users. However, due to the channel sharing, the interference between D2D and cellular users can affect the transmission rate and narrow the throughput in the network. In this paper, we firstly present a weighted interference minimization cluster formation model involving both social attribute and physical closeness. The weighted-interference, which is evaluated under the susceptible-infected(SI) model, is utilized to gather user in social and physical proximity. Then, we address the cluster formation problem via spectrum clustering with iterative operation. Finally, we propose the stable matching theory algorithm in order to maximize rate oriented to accomplish the one-to-one resource allocation. Numerical results show that our proposed scheme acquires quite well clustering effect and increases the accumulative transmission rate compared with the other two advanced schemes.