• Korean Journal of Human Ecology
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• v.24 no.1
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• pp.79-96
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• 2015

The purpose of this research was to analyze the clothing behavioral attributes of male music enthusiasts. A questionnaire was developed based on previous researches. Respondents were men who were concerned with music in terms of a job, a major or a hobby. A total of 200 responses were analyzed by SPSS 20.0 through factor analysis with Varimax rotation, ANOVA with post-hoc test(SNK-test) and ${\chi}^2$-test. Music preference was classified into 3 factors: New age/jazz, Hiphop/dance, and Metal rock/ballad factor. 5 Clothing purchasing orientation factors were extruded: hedonic, planned, convenience, brand pursued, and fashion pursued purchasing orientation. Using those factor scores, 3 groups were classified: Group1(G1), preferring Hiphop/dance music with lower hedonic and brand/fashion pursued purchasing orientation; G2, preferring Hiphop/dance music with no interest in clothing shopping and fashion; G3, preferring New age music with high convenience and brand pursued purchasing orientation. In addition, there were significant differences among groups in clothing behavior such as social ostentation, individuality, self-expression, fashionability, conformity; in purchase motivation such as hedonic and trend/designer oriented purchase motivation; in information source like advertisement/media source; and in store choice criteria such as store light/music and popularity. The findings showed even the enthusiasts for the same music showed the different sopping orientation and different clothing behavior, suggesting that a personal value or taste can be a plausible factor to figure out attributes of consumers. An interest/involvement in clothing could be helpful to subdivide the music enthusiasts as the target market.

• Journal of Astronomy and Space Sciences
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• v.19 no.3
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• pp.215-224
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• 2002

This paper describes EGSE design for the small satellite such like KOMPSAT-2 satellite. Recent design trend of small satellite and EGSE is to take short development time and less cost. For this purpose, the design for KOMPSAT-2 satellite and EGSE are not much modified from KOMPSAT-1 heritage. It means that it is able to be accommodated the verified hardware and software modules used in KOMPSAT-1 satellite program if possible. The objective of EGSE is to provide hardware and software for efficient electrical testing of integrated KOMPSAT-2 satellite in three general categories. (1) Simulators for ground testing (e.g. solar-simulation power, earth scenes, horizons and sun sensor). (2) Ground station type satellite data acquisition and processing test sets. (3) Overall control of satellite using hardline datum. In KOMPSAT (KOrea Multi-Purpose SATellite) program, KOMPSAT-2 EGSE was developed to support satellite integration and test activities. The KOMPSAT-2 EGSE was designed in parallel with satellite design. Consequently, the KOMPSAT-2 EGSE was based on the KOMPSAT-1 heritage since the spacecraft design followed the heritage. The KOMPSAT-2 baseline was elaborated by taking advantage of experience from KOMPSAT-1 program. The EGSE of KOMPSAT-2 design concept is generic modular design with preference in part selection with commercial off-the-shelf which were proven from KOMPSAT-1 programs, flexible/user friendly operational environment (graphical interface preferred), minimized new design and self test capability.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.574-580
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• 2015

This study investigated the proximate composition, sweetness, color, texture, and sensory properties of baked Gangjung prepared using different coating syrups (maltose syrup, oligosaccharide, rice syrup, and maltitol syrup). The crude protein content was 3.22~3.28% in baked Gangjung prepared with maltose syrup, oligosaccharide, or rice syrup, while that prepared using maltitol syrup had 2.61%. Crude ash was the highest when rice syrup was used (1.08%), and the lowest when maltose syrup or oligosaccharide was used (0.64% and 0.68%, respectively). The sweetness of the baked Gangjung was the highest in the rice syrup group, at $70.07^{\circ}Brix$, and lowest in the maltose syrup group, at $33.5^{\circ}Brix$ (p<0.05). The hardness of the Gangjung prepared with the different coating syrups was the highest for the grain syrup (1.42), followed by the oligosaccharide group at 0.96, maltose syrup (0.40), and maltitol syrup (0.35) (p<0.05). The number of peaks and the indirect measure of crispness also showed the highest values for the rice syrup group (p<0.05), but there was no significant difference among the values in the other groups. Lightness was in the range of 63.26~73.04 depending on the coating syrup, decreasing from the oligosaccharide to the maltitol, rice syrup, and then to the maltose syrup group (p<0.05). The a-value was the highest for the maltose and rice syrup groups at 10.69 and 10.38, respectively (p<0.05), and the b-value showed the same trend. Baked Gangjung showed the highest scores for color, flavor, and overall preference when prepared using maltitol syrup.

• Journal of the Korea Convergence Society
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• v.10 no.11
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• pp.149-159
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• 2019

Six sigma is an innovative management movement which provides improved business process by adapting the paradigm and the trend of market and customers. Suitable selection of six sigma project could highly reduce the costs, improve the quality, and enhance the customer satisfaction. There are existing studies on the selection of Six Sigma projects, but few studies have been conducted to select the correct project under an incomplete information environment. The purpose of this study is to propose the application of integrated MCDM techniques for correct project selection under incomplete information. The project selection process of six sigma involves four steps as follows: 1) determination of project selection criteria 2) calculation of relative importance of team member's competencies 3) assessment with project preference scale 4) finalization of ranking the projects. This study proposes the combination methods by applying group fuzzy Analytical Hierarchy Process (AHP), an easy defuzzified number of Trapezoidal Fuzzy Number (TrFN) and Grey Relational Analysis (GRA). Both of the weight of project selection criteria and the relative importance of team member's competencies can be evaluated by group fuzzy AHP. Project preferences are assessed by easy defuzzified scale of TrFN in case of incomplete information.)

• Fashion & Textile Research Journal
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• v.23 no.2
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• pp.273-289
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• 2021

This study aimed to examine the appearance of heated clothing in relation to fashion trends by analyzing constructive components of clothing using product images and actual products. A total of 91 images of domestic and foreign heated clothing products were collected, and a product analysis conducted with six parameters of item classification, namely, concept and image, silhouette, color, number of heating elements, and heating parts. In addition, an in-depth analysis was carried out with 11 products among them, while focusing on further detailed components of the design and heating system. As a result, the overall exterior design of domestic products has been changed from outdoor clothing to daily clothing reflecting the current design trend. Compared with domestic products, foreign products showed a diverse assortment and a greater number of heating regions per individual item of clothing. The current heating system commonly consists of a heating element, power source, controller board, and wires, although the existence and type of switches differed from product to product. To develop a more efficiently heated clothing to expand the market, the design, ease of use, safety, consumer preference, heating functionality, and durability should be considered. Along with design recommendations for future heated clothing, this study also provides a practical guide to the technical aspects of the design of the components of heated clothing.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.59 no.4
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• pp.399-406
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• 2023

This study presents an analysis of bycatch data concerning Pacific white-sided dolphins (Lagenorhynchus obliquidens) along the Korean coast from 2016 to 2021. A total of 503 bycatches were examined, encompassing data on year, month, body length, sex, latitude (N), longitude (E), and fishing gear. Bycatch was the most frequent in waters with a longitude of less than 130°E, particularly in the southern coastal region at a latitude of 35.5°N, with a higher likelihood of bycatch in lower latitudes. Since 2017, a decreasing trend in bycatches has been observed. The sex distribution of bycaught dolphins showed a predominance of males (40%), followed by females (31%), with an unclassified category at 29%, though no statistically significant differences were found (p > 0.05). Seasonal analysis indicated that bycatch predominantly occurred during the winter months, with significant monthly variations (p < 0.01). Pacific white-sided dolphins were primarily ensnared in gill nets and, to a lesser extent, in stationary nets. Statistical analysis by gear type revealed a significant preference for gill nets (p < 0.001). Considering body length composition in relation to latitude, it is suggested that Pacific white-sided dolphins may utilize the southern waters of the East Sea as a potential nursery ground, though this was not confirmed at a significant level, emphasizing the need for further in-depth monitoring and ecological investigations. Given that there are approximately 27 different types of gill nets associated with the majority of bycatches, more detailed research is warranted to divide these gear types into finer subcategories for estimating bycatch relationships, ultimately leading to the development of effective conservation and management strategies.

• Journal of Korean Society of Forest Science
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• v.113 no.2
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• pp.153-163
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• 2024

Since the onset of the COVID-19 pandemic, there has been a significant shift in the lifestyle patterns of the populace across various domains. Concerns surrounding COVID-19 have emerged as pivotal catalysts of change in recreational habits with people giving a particular preference for environments with low population density and increased openness. This trend has resulted in an uptick in excursions to natural reserves, coastlines, and parks. However, during the peak of infectious outbreaks, widespread adherence to social distancing measures has precipitated a steep decline in tourist footfall across natural recreation forests, exacerbating financial deficits to a considerable extent. Thus, this research sought to compare and analyze the operational efficacy and productivity of national, public, and private natural recreation forests pre- and post-COVID-19 pandemic by utilizing non-parametric methodologies, such as data envelopment analysis and the Malmquist productivity index analysis. The objective was to identify the factors contributing to the decreases in efficiency and productivity and ultimately offer nuanced recommendations tailored to respective administrative bodies. This study's distinctive focus on the analysis of management efficiency and productivity in natural recreation forests nationwide offers significant academic and practical relevance.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.1-6
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• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.

• Information Systems Review
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• v.22 no.4
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• pp.75-92
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• 2020

As population and generation structures change, more and more customers tend to avoid facing relation due to the development of information technology and spread of smart phones. This phenomenon consists with efficiency and immediacy, which are the consumption patterns of modern customers who are used to information technology, so offline network-oriented distribution companies actively try to switch their sales and services to untact patterns. Recently, untact services are boosted in various fields, but beauty products are not easy to be recommended through untact services due to many options depending on skin types and conditions. There have been many studies on recommendations and development of recommendation systems in the online beauty field, but most of them are the ones that develop recommendation algorithm using survey or social data. In other words, there were not enough studies that classify segments based on user information such as skin types and product preference. Therefore, this study classifies customer segments using machine learning technique K-prototypesalgorithm based on customer information and search log data of mobile application, which is one of untact services in the beauty field, based on which, untact marketing strategy is suggested. This study expands the scope of the previous literature by classifying customer segments using the machine learning technique. This study is practically meaningful in that it classifies customer segments by reflecting new consumption trend of untact service, and based on this, it suggests a specific plan that can be used in untact services of the beauty field.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.220-237
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• 2014

This study was intended to survey on the restaurant selection preferences by elderly consumers' values and lifestyle. The survey was residing in Seoul and men and women who were 55 years of age or older to achieve the purpose of this study, the theoretical and empirical research methods research methods were combined. The results of the study are summarized as follows. First, Action oriented intrinsic value of elderly consumers highest lifestyle influence. This is an internal value-oriented elderly consumers to follow the latest fashion trends and challenges in the new one, we enjoyed the service and sometimes want to experience the frenetic fun means. Second, Realization oriented lifestyle on the Brand standards, food quality standards, environmental standards positive effect was found to be Principle oriented life style based on the environment positively influence. This trend Principle oriented lifestyle can talk comfortably while you can relax and quiet around people, mainly from a reputable place, and action-oriented selection of the hotels facilities and senior discount price menu and the service is friendly and Notice that if you use a little less meoleodo, and these results are only for the elderly consumers with access privileges and services using the factors of elderly consumers loyalty and Catering Food service satisfaction should be efforts to raise. Third, elderly consumers select attribute value and proven results Food service elderly consumers based on personal values and lifestyle are different catering companies can select the properties that standard means, elderly consumers are value-oriented properties and select the Food Service Industry catering companies by identifying the active elderly consumers in future marketing strategies to be able to bring a positive impact considered.