• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.949_950
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• 2009

본 논문에서는 전기자동차의 보급과 환경 문제를 살펴보고, 친환경차인 전기자동차에 대한 각국의 보급 계획, 도입촉진 정책, 전기자동차도입 경제성 및 미래대응 기술에 관하여 분석하여 기술하고자 한다.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.53-67
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• 2015

The purpose of this study is to analyze the relationship between characteristics of online word-of-mouth communication regarding medicinal cuisine on value, satisfaction, loyalty and popularization, as well the interrelationship among them, and ultimately to propose a relationship model. The survey design, empirical analysis, hypothesis examination and model application were found to be suitable. The research results are summarized below. First, regarding the characteristics of online word-of-mouth communication, professionalism and proper timing were found to have a positive influence on value and the satisfaction. Second, the value of medicinal cuisine was found to have a positive effect on satisfaction and popularization, but not on loyalty. Overall, stressing the professionalism and proper timing of online word-of-mouth communication increases the value and customer satisfaction of medicinal cuisine, which in turn increases its popularity. In particular, those interested in increasing the popularity of medicinal cuisine should not only be knowledgeable of it, but also post accurate information that details each dishes unique traits and how to properly manage ingredients and cooking methods.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.6
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• pp.1561-1566
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• 2012

Moxa cautery has long been used(among the public) due to its widespread efficacy with few side effects, and is still in use for a variety of purposes. However, conventional indirect moxa cautery accompanied with some problems such as smoke from its combustion and ashes which are difficult to clean. As parts of effects to deal with such problems, this research conducted a survey while referring to a variety of relevant documents. In the survey, 80% of respondents said that their current moxa tools are inconvenient to use. Many of them pointed out smoke, hot temperature problem, and the difficulty of fixing the tool as major sources of inconveniences in using moxa cautery.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.65-75
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• 2016

The purpose of this study was to investigate the consumer's current use and recognition for foodservice social enterprises type cafe. During the research, problems regarding the developmental directions of foodservice social enterprises type cafe. A one-to-one survey method was used for data collection, and 301questionnaires among the 309 distributed questionnaires to consumers were analyzed (97.4% response rate). The main results of the study were as follows : with reference to the awareness of the foodservice social enterprise type cafe, a majority of respondents (81.1%) replied that they had knowledge related to the business of social enterprise. Furthermore, regarding how customers came to know about the foodservice social enterprise type cafe results showed that 28.2% of respondents knew about the cafe by acquaintances such as friend, co-worker, family, 23.2% by mass media, and 27.2% by others. Data concerning a companion when visiting the cafe, revealed that more than half of the respondents (80.0%) had visited with friend and co-worker. On problems with using the cafe, approximately 46.2% of the respondents replied that there was lack of public relation and 28.9% replied that it was an uncommon store. Since the findings suggested that the major problem is a lack of promotion, foodservice social enterprises type cafe should prepare organized brochures and guide system to attract customers with various purposes and values. Finally, the promotion for foodservice social enterprise type cafe requires a guidance map.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.452-466
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• 2009

The aim of this study was to investigate the dietary attitude, popularization and merchandising intention of native local foods in the Yeongcheon area using a questionnaire. The questionnaire was answered by 322 citizens living in Yeongcheon. The findings are summarized as follows: 25.8% of the respondents stated that 'familiarity in taste' was the reason that they like local foods. 32.0% of the subjects said 'mass media' was the reason they knew about local foods. The most important aspect of local foods for tourism was 'taste' (44.7%). One of the main conditions for the popularization of local foods was 'holding various kinds of cultural events' (25.2%). The most recognized native local food in the Yeongcheon area was 'Ukhoe' (3.60 points), followed by 'Samsong-gun-mandu' (3.58 points), 'Dotorimuk-muchim', 'Hanu-sutbul-gui' and 'Chueotang'. On the other hand, the recognition score for 'Gompi-namul' (2.63 points), 'Piramijorim' (2.77 points), 'Sangeo-pipyeon', 'Muneochae-sukhoe' was very low. The most effective local food in developing tourism in Yeongcheon was 'Ukhoe' (3.70 points), followed by 'Hanu-sutbul-gui' (3.69 points), 'Dombaegi-gui-jjim', 'Samsong-gun-mandu', 'Someri-suyuk'. The results of this study indicate that the tourism commercialization intention of Yeongcheon local foods was significantly dependent on demographic factors (gender, age, education, dwelling period). Males had a high tourism product intention for 'Ukhoe', while female was high intention for 'Sogogi-jeongol' and 'Kongnip-kimchi'. The tourism commercialization intention for most Yeongcheon local foods increased as the dwelling period increased.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.734-744
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• 2016

Purpose: This study investigated the preference and awareness of consumers residing in the capital area with respect to South and North Korean regional cuisine to provide baseline data for developing effective commercialization strategies. Methods: This survey was conducted among adults over the age of 19 years who were residing in Seoul and Gyeonggi province area, and data analysis was performed using SPSS WIN 18.0. Results: Analysis of the survey participants' preference for South and North Korean regional cuisine showed that Hwanghae province had the highest preference by $4.35{\pm}1.72$ points, whereas Gangwon province had the lowest preference by $3.75{\pm}0.66$ points. Factorial analysis on general characteristics of Korean regional cuisine resulted in 2 factors - 'locality' and 'health'. Cluster analysis showed that participants could be sorted into two clusters by their awareness of Korean regional cuisine - 'the lower cognitive group' and 'the higher cognitive group'. Cluster analysis on the tourism commercialization strategy for Korean regional cuisines showed that 'the higher cognitive group' had significantly higher awareness regarding the following 3 items: 'merchandising strategy', 'popularization strategy' and 'marketing strategy' (p<0.001). Cluster analysis of the world commercialization strategy showed that 'the higher cognitive group' had significantly higher awareness regarding all items of the 'R&D support strategy' and 'Food culture promotion strategy' categories than the 'the lower cognitive group' (p<0.01). Conclusion: Popularization strategies such as value perception based on the well-being concept, and standardization of recipes; merchandising strategies based on storytelling; and food and culture promotional strategies such as Korean cooking classes and food tasting events, were rated as effective commercialization strategies to increase the popularity of Korean regional cuisine.

• Journal of Korean Library and Information Science Society
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• v.39 no.3
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• pp.267-297
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• 2008

This research purpose to investigate aspect of reading movement and readers' interest in the period of 2000's, This is succession research that is the Japanese Occupation Period, after release, the 1950s, the 1960s, the 1970s, 1980s, 1990s. Through such series, namly, reading phenomenon analyzing comparison, is to find present address of reading popularization movement and reading education. In main discourse, First, investigated reading movement, in the period of 2000's(1. the reading movement of library and public institution, 2. the reading movement of bookstore and medium, and several organization's, 3. student reading movement and school reading education). Second, readers' interest observed in the period of 2000's.(1. ordinary readers' interest, 2. student readers' interest). If we correct judgment about reading phenomenon from now. It will be foundation that unfold reading education more effectively.

• Journal of information and communication convergence engineering
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• v.9 no.6
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• pp.780-784
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• 2011

As the popularization and development of 3D display makes common users easy to experience a solid 3D virtual reality, the demand for virtual reality contents are increasing. In this paper, we propose 3D panorama system using vanishing point locationbased depth map generation method. 3D panorama using depthmap stitching gives an effect that makes users feel staying at real place and looking around nearby circumstances. Also, 3D panorama gives free sight point for both nearby object and remote one and provides solid 3D video.

• Archives of design research
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• v.16 no.1
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• pp.281-288
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• 2003

Beyond the millennium industrial development affects all of our life, and the growth of the automobile among them provides us with convenience of the living. One, however, was regarded as important to recognize the safety of the parking rather today than any past, getting together with the increasing auto population into the popularization gradually. It was needed to develope an active system and safety equipment in order to protect against an accident because there were so many accidents during the parking about which one felt relief. The objectives of this study was to develop a supporting structure with high static friction, adapt to various road environments, such as an unpaved road, a wet paved road, controling an angle, considering a portable and moveable device in order to prevent an accident during parking. As it mentioned above, the novel supporting structure had four strengths rather than a previous supporting structure, a practical new design (1998 084336 B60C) The implication of the study was the inspiration from warning of the parking accident almost 10 % of the total traffic accident in Korea, tries to find a solution to a problem in order to decrease the parking accident, in addition, makes it regulation ,and it was implied to the orientation about the popularization and the practical use of the new supporting structure which was developed