• Korean journal of food and cookery science
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• v.7 no.4
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• The Journal of Information Technology
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• v.9 no.1
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• pp.41-53
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• 2006

E-business managers must make a profit on the goods and services they sell. But e-business retailers are still searching for strategies that work. To test current practices, we became 'phantom shoppers' and bought a randomly chosen set of CDs from a variety of E-business manager. Our findings suggest that order management and logistics skills are pivotal for selling profitably on the Website. In this article, we show how e-business managers can deploy resources creatively to attract the right shoppers, convert these shoppers into buyers, and improve the chances of repeat purchase while maintaining profit margins.

• IE interfaces
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• v.20 no.1
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• pp.1-10
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• 2007

The main purpose of this research is to find out whether curriculums of industrial engineering (IE) departments meet the demand of IE graduates working in various fields. The research was conducted as an online questionnaire survey selecting IE Graduates working in industries as practising engineers. 1,324 participants were validated among 1,477 participants. 13 fields were selected and used in the survey. Those were; 1) Mathematical statistics, 2) Computer, 3) Purchase, 4) Production system, 5) Logistics, 6) Marketing, 7) Monetary, 8) Experiment methods, 9) Operations Research (OR), 10) Human Factors, 11) Quality, 12) Engineering management, and 13) Information systems. Using the 5-scale Likert rating, each education subject was assessed both in terms of its usefulness in practices and the amount it being taught in school. As a result, courses such as motion/time study, linear programming that IE has traditionally focused showed less usefulness in practices while it is taught in relatively large amount in schools. However, courses such as 6 sigma, CRM which are closely related to industrial practices showed high usefulness in practices compared with low degree of teaching in school. This was the first ever large scalesurvey conducted for IE graduates in Korea. The result of survey displayed many helpful information on current status and future direction of IE education in Korea.

• Information Systems Review
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• v.8 no.1
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• pp.159-179
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• 2006

With the advances in information technologies and the wide acceptance of IT outsourcing practices, subscription-based information & telecommunications services(ITS) become more available. Convergence and intensified industry competition have made it an imperative for the ITS providers to keep their current customers and acquire new customers at the same time. In this study, we developed a framework for effective customer management based on the factors influencing the post-purchase customer choice: stay with the present provider or switch to another one. Specifically, we classified the factors into four categories: Holding factors, Defect factors, Inducement factors, and Hurdle factors depending on the characteristics of the influence and direction of the influence. Based on the classification, we developed a post-purchase customer choice model for the subscription-based ITS providers. Then, we illustrated a possible application of the model in the context of the broadband Internet access service. The model could be used to increase the competitive advantage of service providers through the effective customer management in the subscription-based ITS market.

• Asia Marketing Journal
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• v.8 no.2
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• pp.1-26
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• 2006

In the growing field of green marketing there are various psychological influences that can lead to green purchase behavior. An understanding of these influences can lead to greater green marketing effectiveness. The purpose of this paper is to analyze the effects of several value types, environmental attitudes, and preference for product attributes on green purchase behavior. To this end, a conceptual model has been proposed and tested for empirical verification with the use of a survey. Data collected from 266 Korean respondents are analyzed using path analysis. Results provide support for the proposed model, demonstrating positive links among universalism, environmental attitudes, preference for environmental attribute, and green buying behavior. It indicates that individuals with universalism as a preferred value type are high in their environmental attitudes and finally, tend to buy green products through their preference for environmental attribute. The mediating role of preference for price is not significant between environmental attitudes and green purchase behavior. The present findings, in addition, contribute the width of understanding of various proenvironmental behaviors by focusing on green purchase behavior and surveying with a Korean sample. The implications for the practices of green marketing are discussed.

• Korean Journal of Human Ecology
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• v.21 no.3
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• pp.527-537
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• 2012

Green consumption refers to a variety of activities including use and purchase of eco-friendly products and services and disposing of products in an eco-friendly manner. The goal of this research was to evaluate the effects of a green consumption education and awareness program offered to young children in a university-sponsored daycare. The education and awareness program was designed to improve young children's knowledge and behaviors toward the environment through green consumption education. The program was presented to 22 5-year old children in 15-20 minutes sessions, once a week for 4 weeks. Evaluation of the program was carried out through individual interviews with the children and their mothers. Upon the completion of the green consumption education program, there were noticeable changes in children's knowledge and behavior toward the environment. Mothers of participating children reported that children's environmental behaviors changed significantly, displaying a stronger green consumption attitude. This study suggests that environmental educational program during early childhood educational is an effective way of improving children's perceptions of environmental and conservation practices.

• Journal of Korea Trade
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• v.24 no.5
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• pp.55-70
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• 2020

Purpose - This paper aims to examines the various factors influencing the purchase decisions of Malaysian consumers for halal food and based on this analysis, to present some measures by which Korea's food industry could expand exports to the Malaysian market. Design/methodology - This research used SPSS 12.0 for descriptive analysis, ANOVA, t-tests, factor analysis, cluster analysis, and reliability analysis based on a total of 571 responses were included as the final data in the 600 surveys administered. Findings - Malaysian consumers had high trust and confidence in products that had obtained halal certifications. This reflects the cultural situation where 61% of the Malaysian population consist of Muslims. In terms of the consumption of Korean foods, items such as ramyeon, confectionery, and kimchi were found to enjoy high awareness and strong preference among local consumers, thus suggesting their competitiveness. Originality/value - This paper attempts to examine consumer characteristics - an aspect that had received insufficient treatment in previous studies on halal certifications in Muslim countries. This study found the purchase practices and influencing factors behind Malaysian consumers' purchases of imported foods and Korean foods. Therefore, it is expected that this result can give Korean food industry an insights and strategies for exporting Korean food to Malaysia.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.4
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• pp.741-751
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• 2017

Adolescent girls experience significant breast growth is a significant secondary sexual characteristic development; their breasts are clearly different from adults' in volume, location and shape. This study was designed to understand brassiere wearing conditions and practices of adolescent girls aged between 15 and 18, as well as to identify problems and solutions so that it can serve as basic guidelines to develop patterns and sizes for adolescent brassieres. This researcher first studied brassiere wearing conditions and size fitness of adolescent girls. We analyzed the 439 collected responses from an online survey. The survey questionnaires encompassed brassiere wearing conditions and practices, brassiere size awareness, brassiere design preference, and brassiere purchase behavior. The survey found that 55.8% of the responders did not accurately understand their brassiere sizes, and those who understood their size showed a higher satisfaction and less discomfort than those who did not. This study found a requirement to educate adolescent girls on how to select and wear the right-sized brassieres. It is also necessary to promote different brassiere designs for adolescent girls' size and body shape.

• Korean Journal of Exercise Nutrition
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• v.13 no.3
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• pp.185-192
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• 2009

The aim of this study was to examine the use of such dietary supplementation practices, opinions, taking period for dietary supplement, and among elite Judoists varying in age and gender. Subjects were recruited from Korea National Team Judoists in elite athlete training centers (Taenuing in Seoul, Korea and surrounding area), a total of 223 elite Judoists (2003y n=34, 2005y n=41, 2006y n=101, 2007y n=30, 2008y n=17). Data were collected from personal interviews with Judoists who participated at the Olympic games, Asian game and World Championship game since 2003-2008. Elite Judoists representing mean age of 2003y (men: 23.5±2.7, women: 22.6±2.4), 2005y (men: 23.4±2.6, women: 22.5±2.3), 2006y (men: 20.3±3.2, women: 21.9±2.4), 2007y (men: 25.3±2.6, women: 22.5±2.8) and 2008y (men: 23.9±3.9) completed a validated questionnaire assessing dietary supplementation practices and opinions. Older Judoists were significantly more likely to report greater dietary supplementation usage; to be advised by oneself; health food store and pharmacy retailers; to decrease taking period days per week and past 6 month. Relative to gender, significant differences were observed for the types of dietary supplementation reported; supplementation practice trend; reasons for dietary supplementation use.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.5
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• pp.738-744
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• 2008

In most developing countries consumers purchase retail cuts from hot carcasses and prepare traditional meat products as per their convenience and requirements. In this study, effects of different post mortem handling practices on quality of meat curry from culled sheep meat have been studied. After slaughter, leg cuts were subjected to nine commonly prevalent handling conditions in India viz. deboning (boning out) and cooking within 2-3 h (1), deboning immediately and cooking after 5-6 h (2), deboning after 5-6 h and cooking (3), deboning immediately, storage at $4^{\circ}C$ for 24 h and cooking (4), chilling for 24 h at $4^{\circ}C$, deboning and cooking (5), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, and cooking (6), deboning after 5-6 h, storage for 48 h at 4??C and cooking (7), deboning after 5-6 h, freezing and cooking (8), deboning after 5-6 h, storage for 24 h at $4^{\circ}C$, freezing and cooking (9). Significant differences were observed in pH, water-holding capacity, cooking loss and shear force values. Sensory scores were significantly higher in conditions (1), (5) and (9), and significantly lower in conditions (4) and (6). From the results, it was concluded that, to have the best quality product, meat should be cooked either immediately after slaughter or should be deboned just before cooking. Storage of deboned meat at refrigerated temperature must be avoided.