• 한국의류학회지
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• 제40권3호
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• pp.409-426
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• 2016

This study examined consumers' regret after purchasing fashion goods. We identified product and situational characteristics that influence regret as well as the relationship between regret and its result variables, dissatisfaction, regret solving effort and repurchase intention. We collected 642 copies of questionnaires, distributed to females in their 20's to 40's online from March $18^{th}$-$25^{th}$, 2010. Data was analyzed using SPSS 14.0 and LISREL 8.50. The major findings of the study were as follows. First, total five factors of product characteristics (called negative evaluation for value price, expectation difference, design/coordination, size/fitness and quality) were identified and three factors of situational characteristics (called sale/inaction, time pressure/shopping companion, and impulsive buying) were investigated. Regret was significantly effected by negative evaluation for value price, design/coordination, size/fitness, quality except negative evaluation for expectation difference in product characteristics and impulsive buying and situational characteristics. The results indicated a significant relationship between regret, dissatisfaction, regret solving effort and repurchase intention. These were the result to implicate that a consideration for the feeling of regret that influenced consumer satisfaction and dissatisfaction should be made from the aspect of marketing strategies.

• 융합경영연구
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• 제10권6호
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• pp.47-57
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• 2022

Purpose: This study explored the relationship between product characteristics and customer purchase intention in cross-border online shopping. Research design, data, and methodology: Through literature review, the research model of product characteristics and consumers' purchase intention is constructed, and trust is taken as a medium variable. Based on the survey data of Chinese consumers, empirical analysis and hypothesis verification are conducted. This study used SPSS version 21 to confirm the reliability and validity of the research model. To confirm the media effect of the model in this study, the Sobel Test was used. Results: The results of hypothesis identification of this research model showed that 8 of the 11 hypotheses were adopted and 3 were rejected. Results confirmed the relationship between product characteristics (specification, diversity, reputation, novelty, quality) and customer purchase intention. Conclusions: The result from this study had particular theoretical significance for improving the research on cross-border online shopping systems to improve the safety and satisfaction of customers in cross-border online shopping.

• 융합경영연구
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• 제6권4호
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• pp.51-64
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• 2018

Purpose - This study is intended to look into the influences of restaurant consumers' e-WOM information communication on product perception risk, benefit and WOM effect. Research design, data, and Methodology - To achieve this, a survey was empirically carried out to 426 restaurant consumers. Results - The findings are as follows. First, the influence of e-WOM on product perception risk showed that WOM information sender characteristics, WOM information recipient characteristics and online community had a statistically significant positive influence on product perception risk. Second, the influence of e-WOM on product risk benefit showed that WOM information sender characteristics, WOM information recipient characteristics and online communication had a statistically significant positive influence on product risk benefit. Third, WOM risk perception had a statistically significant positive influence on WOM acceptance. Fourth, WOM risk benefit had a statistically significant positive influence on WOM effect. Conclusions - As for the above-mentioned findings, the communication between e-WOM sender and recipient had a positive influence on the product evaluation and attitude change in the restaurant industry, and the WOM effect had an influence on the financial performance and non-financial performance. The communication attaches importance to a direct using and tasting experience due to the nature of restaurant industry when it is simultaneously performed as a positive mechanism between sender and recipient through each channel of these factors. But the e-WOM culture can lead to the WOM effect when both sender and recipient share the persuasive communicability in reality that diversifies communication methods, having a positive influence on the management performance.

• 한국의류학회지
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• 제21권1호
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• pp.67-81
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• 1997

The main purpose of this study was to compare the characteristics of male innovators and of male opinion leaders across product categories in terms of personality, attitudes, social participation, media usage patterns and demographic aspects. Six product categories such as clothing, cosmetics, small electronic appliances, medium-large electronic appliances, interior supplies and sports-leisure goods was used. A valid and reliable self-report scale was used to measure innovativeness and opinion leadership for 423 male adults living in social area Analyses showed that venturesomeness is the most common characteristics between innovators and opinion leaders across product categories. Innovators showed higher tendency of narcissism while opinion leadership showed higher cosmopolitainsm. Common charateristics of innovators and of opininion leaders of both clothing and cosmetics are cosmopolitanism, narcissism, exhibitionism, venturesomeness. The degrees of social participation and media usage patterns were different according to product categories for both innovators and opinion leaders. The implications of these findings for diffusion theory and merchandising were discussed.

• 한국정밀공학회지
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• 제16권5호통권98호
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• pp.132-144
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• 1999

In this study, the complexity of the product was evaluated quantitatively considering the product structure, assembly process and disassembly process. To evaluate the complexity of the product, subassemblies of automobile were analyzed and then characteristics of part and subassembly were determined according to product structure, assembly process and disassembly process. Evaluation criteria of complexity were determined considering each characteristics of part and subassembly. Experiential evaluation was accomplished by classified evaluation criteria and time-motion evaluation was accomplished by the relational motion factor with characteristics of part and subassembly in MTM(Methods Time Measurement) and WF(Work Factor). The total complexity of product was determined by experiential evaluation and time-motion evaluation.

• 한국주거학회:학술대회논문집
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• 한국주거학회 2002년도 추계학술발표대회
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• pp.255-261
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• 2002

The purpose of this study was to identify the characteristics of housing product through housebuilders' strategies. As a methodology for this study, literature survey and questionnaire survey were used. Questionnaires were delivered on mail to 232 housing-builders and return rate was 34.1％. In summary, housing product was characterized long gestation period, periodically building cycle, future uncertainty of market volatility, maximization of land development gain, utilization of public fund for continuous building activity, moral hazard by accidental bankruptcy. Therefore private housebuilding could be defined speculative industry.

• 한국콘텐츠학회논문지
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• 제9권4호
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• pp.331-339
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• 2009

세계 여러 나라들은 국가마다 독특한 문화를 가지고 있으며 소비자들은 제품의 구입과 사용에 있어서 이러한 문화적 특성에 영향을 받는다. 따라서 글로벌 생산과 판매를 추구하는 기업들은 그 국가의 기술적 능력이나 물류체계, 시장접근성 등의 전형적 요인들 외에도 국가의 문화적 특성을 고려하여 마케팅 활동에 적용할 수 있어야 한다. 특히 스포츠 상품은 한 국가의 문화에 가장 밀접하게 관련되어 있어서 문화적 특성을 고려한 마케팅이 더욱 중요하다고 할 수 있다. 본 연구에서는 동양적 특성을 대표하는 한국과 서양적 특성을 대표하는 국가들 중 영국과 프랑스를 대상으로 문화적 특성과 스포츠상품에 대한 마케팅 활동의 관계를 살펴보고자 하였다. 연구방법으로는 잡지광고에 대한 내용분석을 사용하였다. 연구결과 한국과 프랑스는 유사한 문화적 특성을 가지고 있어서 유사한 광고전략이 사용되고 있으며, 한국과 영국은 이질적인 문화적 특성을 가지고 있어서 광고전략에도 더 많은 차이점이 존재한다는 것을 확인할 수 있었다. 여성주의가 강한 한국과 프랑스에서는 좀 더 감성적인 광고전략이 사용되는 것을 확인할 수 있었고, 남성주의가 강한 영국에서는 좀 더 이성적인 광고전략이 사용되는 것을 확인할 수 있었다.

• 유통과학연구
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• 제18권3호
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• pp.77-85
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• 2020

Purpose: This study examined marketing value as online word-of-mouth media in the foodservice industry, and it did research on online word-of-mouth (e-WOM) communication marketing schemes using mass communication in the industry. The study is also intended to investigate the impact of electronic word-of-mouth (e-WOM) information and communication on product awareness risks, benefits, and word-of-mouth (WOM) impacts on restaurant consumers. Research design, data, and methodology: The analysis was conducted on a valid questionnaire of 425 menu product consumers. The survey was conducted for two months in March 2019. The collected data was analyzed using SPSS and hierarchical regression analysis was applied. Results: It did empirical research on the reciprocal casual relations to online and the existing word-of-mouth communication that have to be preceded to understand characteristics of online word-of-mouth communication for the purpose of this study. The result is summarized as follows. First, the online word-of-mouth (e-WOM) effect on product recognition risk shows the statistically significant effect of information sender characteristics, information recipient characteristics, and online word-of-mouth (e-WOM) communication on product recognition risk. Second, the influence of online word-of-mouth (e-WOM) on product risk benefits shows that the information sender characteristics, the information receiver characteristics, and online communications have a statistically significant effect on product risk benefits. Third, online word of mouth risk recognition had a statistically significant effect on word of mouth acceptance. Fourth, online risk benefit had a statistically significant positive effect on word of mouth (WOM) effect. Conclusions: The communication between online word of mouth (e-WOM) sender and recipient had a positive influence on the product evaluation and attitude change in the foodservice industry, and the word-of-mouth (WOM) effect affected financial and non-financial performance. The results mentioned above indicated that the communication between the sender of the information and the receiver of the information had a positive effect on the product evaluation and attitude change of the menu consumer, and the word-of-mouth (WOM) result affected the financial. Therefore, the online word-of-mouth (e-WOM) effect has a positive effect on the word-of-mouth (WOM) effect of menu products when performed simultaneously and positively between the information sender and the information receiver.

• 한국경영과학회지
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• 제34권4호
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• pp.57-72
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• 2009

As development of information technologies, customer retention has been an important issue in the competing environment. A lot of researches focus on prediction of the churning customers and seeking their characteristics. However, relationships among customers or products have not been considered in existing researches. In this study, product networks are proposed and analyzed to investigate the differences of network characteristics of products purchased by potential churning customers and those of loyal customers. The product networks are constructed from real product purchase data collected from a Korean department store. We investigated the characteristic differences, such as the degree centrality, degree centralization, and density, of two product networks constructed by potential churning customers and the loyal customers. The results indicate that degree centrality, density and degree centralization of the product network of the loyal customers are higher than those of the potential churning customers. And the promotional products of the department store are resulted to be effective in attracting the loyal customers.

• 한국자동차공학회논문집
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• 제16권4호
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• pp.21-28
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• 2008

The exchangeability of subassembly has a good relationship with the modularization of product. This relationship can be found by the analysis of the characteristics of a product. The weight for decision factors for the modularization can be determined by the exchangeability of a product or subassembly. The functions, structure, materials of subassembly are used as the decision parameters of exchangeability. Using these selected parameters, the modularization of a product, the characteristics of product structure, and the product function are analyzed. And then, the weighting factors could be calculated quantitatively using this relationship and the parameters of the exchangeability. The calculated weight can contribute to help a designer design for recycling (DFR), design for energy (DFE) and Eco-design.