• 한국의류산업학회지
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• 제7권4호
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• pp.426-432
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• 2005

The health of feet is connected with individual's health and affects a man's activity. Shoes need to be designed to protect feet and to absorb the impact of land. Thus, design, comfort and economical efficiency are important factors of shoes. Consumers can choose suitable shoes for their feet in off-line shopping. However, in on-line shopping, because they can not wear shoes, compare to the off-line shopping, there are many problems in internet shopping. First, consumers can get limited information of shoes because they must search information of purchase without other's help. Second, because consumers can not get important information such as design, size and a comfort of wearing, they can not make a careful decision. Above these, the solution of user-oriented internet shopping is development of new type of prototype which is accessible to user and to offer visual information through 3D-virtual reality. The purpose of this study is to develpoment of shoes easy-order prototype so to reduce of internet shopping risk and offer to shopping convenience. Contents of the new prototype are as follows; 1. Consumers can print out a foot shaped plane figure and compare it to their foot. If the size of printed sheet is not proper, consumers can choose another size. Through this step, they can get their own size. 2. In 3D-virtual reality, consumers can get a various visual information. So they feel wearing comfort indirectly. It is expected that the result of this study would be an important case study to develop of shoes' easy-order prototype for a disabled person.

• 한국의류학회지
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• 제31권5호
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• pp.765-776
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• 2007

Customer expectations and requirements for products play an important role in product planning for companies and decision making process for the consumer. These expectations are expressed by product qualities that consumers consider important when they purchase. Therefore, to identify quality elements that reflect consumer requirements would be a useful guide for companies. The purposes of this study are to find out quality factors of apparel product, to identify apparel product quality elements using Kano's theory, to find attributes of product which improvement are required. Women over 20 years-old from metropolitan areas in South Korea participated in the study and a quota sampling method was used. A questionnaire was arranged with four separate subject sections, importance of quality, Kano's questionnaires, and demographics. Data from 525 questionnaires were used for the statistical analysis. The results were as follows: Six dimensions of product quality(i.e., usefulness, performance, aesthetic, symbol, individuality and appearance) were identified. According to Kano's quality elements, performance was categorized into must-be quality which could lead to product dissatisfaction. Usefulness and appearance were categorized into one-dimensional quality which lead to both satisfaction and dissatisfaction. Aesthetic, symbol, and individuality was categorized into attractive quality which could lead to satisfaction. Findings of this study provide both industry and academic researchers with a guide to increase customer satisfaction in the product development process.

• 한국산학기술학회논문지
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• 제14권12호
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• pp.6047-6052
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• 2013

화장품제조업은 동일한 제품을 대량으로 생산하고 소비되는 구조로 금형을 통한 생산은 필연적이다. 화장품을 담는 용기는 소비자의 구매의사에도 영향을 주는 요소이며 완제품가격에서 차지하는 부분이 크기 때문에 경제성, 심미성과 기능성을 충족시키는 금형이 필요하다. 화장품 용기 중에 사각형태의 용기는 미성형 불량이 다른 형태의 제품보다 자주 발생하는 특징을 가진다. 기존에 사각형 형태의 화장품용기 제작공정은 2단 금형에 사이드게이트 구조로 금형을 제작하는데 이는 후가공과 게이트 흔적이 남는 단점이 있다. 본 연구에서 제안한 오버랩게이트는 후가공이 거의 없고 음각으로 게이트가 절단되는 특징이 있으며, 사이드게이트와 비교하여 Moldflow를 이용한 유동시스템을 시뮬레이션 하였다. 오버랩게이트가 유동성, 고화, 밀도, 에어트랩 등에서 유동성 향상과 불량률을 낮출 수 있는 결과를 확인하였으며, 해석결과를 기반으로 금형을 제작을 하고 사출성형 하였다. 본 연구를 통해 미성형 불량을 줄이고 심미성, 기능성 등의 특성을 가지는 화장품용기 제품의 대량생산 가능성을 검증하였다

• 동아시아식생활학회지
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• 제19권5호
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• pp.761-768
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• 2009

This study evaluated on the recognition and satisfaction for functional bakery products by consumers living in Seoul, Overall, 82.0% answered of the respondents reported that they had 'yes' which was 4.5 times as much as those who answered 'no' tried functional bakery products. Purchasing mostly depended on 'myself' (69.0%), and other methods of acquiring information as well as 'bakery' (10.8%), 'neighbour' (8.5%), 'media' (7.9%), and the 'internet' (3.7%). The preferred functional ingredients were 'sweet potato' with (22.9%), and 'rye and oat' (13.8%), 'green tea' (13.5%), 'pumpkin' (11.4%), and 'chestnut' (7.3%) were other preferred ingredients. The reasons for this preference were that they were 'healthy' by (47.1%) and had a 'good taste' by (36.6%). Evaluation of the recognition of functional bakery products revealed that, 'nutrition' had the highest scale of recognition of (3.80 out of 5), and followed by 'healthy' with (3.69 out of 5). Conversely, 'proper price' received a below average score of 2.97, indicating dissatisfaction. Moreover, the overall average satisfaction with functional bakery products was 3.37, and with the taste, nutrition, and quality receiving a highly satisfactory score of 3.52, and price receiving an unsatisfactory score of 3.00. The factors most important to improve functional bakery products were, 'variety' (37.6%) was most important, followed by 'increased nutrition' (21.2%) and 'lower price' needed to be improved as well. The factor that had the greatest influence on the decision to purchase functional bakery products was 'material' with (3.737) followed by 'name value' with (3.56).

• 한국콘텐츠학회논문지
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• 제6권3호
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• pp.75-84
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• 2006

인터넷은 다양한 정보를 소비자에게 제공하며 구매의사결정을 지원하는 중요한 매체이다. 특히 인터넷의 상호작용적 특성과 정보 생성자라는 소비자 역할의 변화는 구매행동에서 구전커뮤니케이션을 통해 교환되는 정보의 효용가치를 증가시키는 계기가 되었다. 본 연구의 목적은 온라인 쇼핑환경에서 구전커뮤니케이션을 통한 정보의 지각된 유용성에 미치는 영향요인을 규명하고, 지각된 유용성과 구전커뮤니케이션스타일과의 관계를 규명하는 것이다. 분석결과 선택 불확실성, 지식불확실성, 지각된 위험 등의 요인이 커뮤니케이션을 통한 정보의 유용성에 유의미한 영향을 미쳤으나 관계불확실성은 영향을 주지 않았다. 또한 소비자 간에 교환되는 정보의 유용성을 높게 지각할수록 수동적인 커뮤니케이션보다는 상호작용적 커뮤니케이션 방식을 선택하는 것으로 조사되었다.

• 디지털융복합연구
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• 제11권3호
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• pp.263-272
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• 2013

본 연구는 복합기 제품에 있어서의 지각된 품질 요인, 브랜드이미지, 고객충성도 간의 관계를 규명함으로써 충성고객 확보에 효과적으로 접근할 수 있는 컨설팅 영역을 알아보고자 진행하였다. 연구목적의 달성을 위하여 관련 선행연구를 근거로 연구모형과 가설을 수립한 후 산업체의 구매의사 결정자를 대상으로 자료를 수집하여 타당성 분석 및 신뢰도 분석과 구조방정식모형 분석을 실시하였다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 복합기의 지각된 품질 구성요인이 브랜드이미지에 미치는 영향 정도는 제품품질, 판매원 서비스 속성, 서비스 품질의 순으로 확인되었다. 둘째, 복합기 제품의 브랜드이미지는 고객충성도에 긍정적인 영향을 미치는 것으로 나타났다. 본 연구는 복합기 제품과 관련한 연구범위를 경영분야까지 확장하였다는데 의의가 있으며 복합기 제품과 유사한 사업구조를 갖는 산업에 있어서의 경영전략 수립 실무 및 경영 컨설팅에 도움을 줄 것으로 기대된다.

• 수산경영론집
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• 제34권2호
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• pp.131-139
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• 2003

The products of the quality certificated fisheries which are protected from environmental pollution, decomposition are hygienically safe and convenient for food. However, consumers have not yet understood the recognition of the system of quality certfication so far because of lack of demand on the quality certification fisheries. Above all, to put the system of the quality QC in place sucessfully, to understand the variation of consumer's inclination efficiently, the empirical study must be carried out by both consumer's take part in the market of the quality certificated fisheries products and how much the amount of consumption is in this market. The purpose of this study, under the preconditions where these have limited fisheries items in consumer's inclination survey, is to analyze the demand of QC though the Double Hurdle Model. Explanatory variables included were household characteristics such as housewives' age and education, her job, household income as well as their health perceptions and food purchase behaviors. Survey from 530 household was collected in Pusan City in 2003, of 502 were actually used for empirical analysis. The Double-hurdle framework proved to a better representation of the factors influencing the separate decision participation and consumption levels. According to the results of this study, whether or not, participating In the market of quality certicipating in the market of qualify certificated fisheries products is affected by how much experience and confidence these have got. housewives' having a job or not. Furthermore, the amount of consumption is mostly affected income. This value is attributed to the safety of QC fisheries products in comparison with regular fisheries. Findings suggest that the consumers put substantially high monetary value on safe food, such as high quality fisheries products. Therefore, first of all, legal and institutional systems should be clearly and strictly identified for the QC products.

• 한국프랜차이즈경영연구
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• 제12권1호
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• pp.45-55
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• 2021

Purpose: How to build the positive emotion of customer is very important, because it affects the positive attitude. Brand evidence has a significant impact on consumer behavior in terms of reinforcing consumers' perception of food service companies and differentiating them from competing brands. Thus, this study examines the effect of brand evidence on emotion (positive emotion and negative emotion), and attitude in restaurant industry. Research design, data, and methodology: This study examines the structural relationship among brand evidence, emotion, and attitude. Brand evidence divide into three sub-dimensions such as physical evidence, core service, and employee service. In order to test the purposes of this study, research model and hypotheses were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All constructs were measured by multiple items tested and developed in the previous research. The data were collected from 439 restaurant users from Seoul area were analyzed using SPSS 22.0 and SmartPLS 3.0 program. A total of 460 questionnaires were distributed and a survey was conducted for 4 weeks, and a total of 439 were used for analysis, excluding non-response data and 21 unusable response data among the collected questionnaires. Frequency analysis was conducted to identify the general characteristics of the survey subjects. To measure the reliability and validity of the measurement tools, confirmatory factor analysis was conducted. Structural model analysis was conducted to verify the research model. Result: The findings demonstrate that physical evidence, core service, employee service had positive effects on positive emotion. And core service and employee service had negative effects on negative emotion while physical evidence did not have. Also, positive emotion had positive effect on attitude and negative emotion had negative effect on attitude. Conclusions: The findings of this study provide guidelines on how to enhance competitiveness in restaurant industry through understanding brand evidence's effects on raising perceived consumer's emotion and attitude. Therefore, food service companies should establish a marketing strategy that can stimulate positive emotions through brand evidence, which is all factors related to service brands that influence consumers' evaluation of service products and purchase decision-making process.

• 한국프랜차이즈경영연구
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• 제7권2호
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• pp.27-35
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• 2016

Purpose - The primary objective of this study is to investigate the impact of employee characteristics on employees' preference towards corporate pension products. This study can provide a guidance for maximization of benefits for employees and their affiliated corporation. Employee characteristics include average length of labour, wage system of annual salary, age, types of interest rates and size of corporation. Existing research generally concentrate on vitalizations of corporate pension product raising an imperfection, improvements, tax benefit analysis and legal consideration. Thus, this study intensively analyses the effect of employee attributes on firms' decision for corporate pension products, such as DB(defined benefit) and DC(defined contribution) type. Research design, data, and methodology - The data were collected using self-administrated questionnaire survey on corporate pension products from CEOs or HR directors 250 foreign-invested companies', purchasing pension plans in practice with domestic financial trustees (insurance companies, banks and security companies). Hypotheses testing was conducted using Logistic Regression analysis with SPSS/PC+ 21.0. Results - The findings of the study are as follows. Employees with the long length of labour are more likely to have DB plan; more likely to prefer DC plan with the dividend distribution product regarding the types of interest rate. SMEs(less than 100 employees) are more likely to select DC plan whereas high fluctuation in wage with annual salary has no impacts. In addition, the ages has no significant effect on the preference. Conclusions - This study has examined with the empirical testing that employees' variable attributes and qualities are one of the vital factors for corporation pension plan selection. Currently, majority employees are highly likely to join DB plan and Defined interest types. Corporation with less than 10 employees prefer IRP scheme while most of corporation are intended to join DC plan. In a very near future, corporation more than 300 employees will be required to purchase mandatory plan under national regulation. For maximization of employees' contentment to corporation pension insurance and for complementing the flaws of existing plans, the future studies shall also research in a perspective of employee benefit.

• 유통과학연구
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• 제15권3호
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• pp.61-72
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• 2017

Purpose - The ICT development is affecting the consumer behaviors in selecting channel or distribution system. This study aims to advance the theory on the influence and interaction with omni-channel behaviors. Specifically, analyzing moderating variable is category knowledge that effect between propensity of brand loyalty and its precedence factor which is perceived difference, perceived value, authenticity and consumer-brand relationship. Research design, data, and methodology - The subject of this research is consumers who purchase goods in omni-channel situation. The hypothesis of this research is derived from the literature of the preceding research analysis on brand loyalty, omni-channel and consumer behaviors. This study have constructs that were defined operationally with reference to previous studies, and the research model was designed to figure out the structural relationship among perceived difference, perceived value, authenticity, consumer-brand relationship and brand loyalty. From 2016 Sept. 1 to Dec. 31, a questionnaire survey was performed targeting customers using omni-channel. 327 questionnaire survey had conducted. 316 survey data were used for empirical analysis except data that had missing and wrong value. AMOS(structural equation) was used to confirm the hypothesis which developed by researcher. Results - The results of this study are as follows. First, an authenticity has significant effect on brand loyalty. Second, in the omni-channel situation, but perceived differentiation, perceived value, consumer-brand relationship does not affect brand loyalty. According to this result, it is judged that it is easy to search for information in the situation of omni-channel and integrated decision making is done without distinction between channels. Third, category knowledge has moderating effect between brand loyalty and precedence factors. When the category knowledge level is low, preceding factors have a significant effect on brand loyalty. when the category knowledge level is high, the preceding factors did not have a significant effect on brand loyalty except the authenticity. Conclusions - This study finds out omni-channel's phenomenon is different from other distribution channel phenomenon. In the situation of omni-channel, it is suggested that brand loyalty may be relatively low for a certain brand because it raises the knowledge level of the category. Then this study provides a managerial implications based on the role of the moderate effect on category knowledge, brand loyalty and omni-channel.