• Food Quality and Culture
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• v.3 no.1
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• pp.20-26
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• 2009

The purpose of this study was to investigate the characteristics of dining-out customers by their behaviors based on geographical regions and visiting days in relation to restaurant attraction at ski resorts in Korea. The data were collected from six ski resorts. Three of the ski resorts were located in Kyunggi Province close to a metropolitan area, namely Seoul. The other three resorts were located in Kangwon Province, which is considered to be distant from the Seoul metropolitan area. A total of 599 usable questionnaires were utilized in the data analysis. Descriptive statistics and a cross tabulation analysis with chi square were used to examine the demographic characteristics of the respondents and the significant differences between geographical regions as well as between weekdays and weekends. The responding customers consisted of 57.3% (n=343) males and 42.7% (n=256) females. With respect to age, 15.5% were less than 20 yr., 44.6% were $20{\sim}30$ yr., and 28.0% were $30{\sim}40$ yr. The most recognizable occupations were student (32.9%) followed by office worker (33.2%). Twenty-seven percent of the respondents had less than one year of skiing experience and the majority (32.9%) had more than $1{\sim}3$ yr of experience. The major findings obtained from this study include statistically significant differences in the customers' demographical characteristics of age, occupation, skiing experience, and residential area according to the geographical regions of Kyunggi Province and Kangwon Province (p<0.05). All six of the customers' behavioral attributes, including transportation, reason to visit, staying days, purpose of visit, spending expenses, and usage of discount programs, showed significant differences between geographical groups (p<0.05). Finally, restaurant attraction was associated with the purpose of visiting and spending expenses by customers at the ski resorts (p<0.001).

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.11
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• pp.5229-5252
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• 2016

With proliferation of diverse network access technologies, users demands are also increasing and service providers are offering a Quality of Service (QoS) to satisfy their customers. In roaming, a mobile node (MN) traverses number of available networks in the heterogeneous wireless networks environment and a single operator is not capable to fulfill the demands of user. It is crucial task for MN for selecting a best network from the list of networks at any time anywhere. A MN undergoes a network selection situation frequently when it is becoming away from the home network. Multiple Attribute Group Decision (MAGD) method will be one of the best ways for selecting target network in heterogeneous wireless networks (4G). MAGD network selection process is predominantly dependent on two steps, i.e., attribute weight, decision maker's (DM's) weight and aggregation of opinion of DMs. This paper proposes Multi-Attribute Intuitionistic Fuzzy Group Decision Method (MAIFGDM) using TOPSIS for the selection of the suitable candidate network. It is scalable and is able to handle any number of networks with large set of attributes. This is a method of lower complexity and is useful for real time applications. It gives more accurate result because it uses Intuitionistic Fuzzy Sets (IFS) with an additional parameter intuitionistic fuzzy index or hesitant degree. MAIFGDM is simulated in MATLAB for its evaluation. A comparative study of MAIFDGM is also made with TOPSIS and Fuzzy-TOPSIS in respect to decision delay. It is observed that MAIFDGM have low values of decision time in comparison to TOPSIS and Fuzzy-TOPSIS methods.

• Journal of the Korean Society of Clothing and Textiles
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• v.16 no.2
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• pp.211-225
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• 1992

The purposes of this study were 1) to estimate the brand loyalty related to clothing items,2) to investigate the differences between the brand loyal group and the brand disloyal group in 4 determinant variables (product involvement, information source, purchase-related and demo- graphic variables) of brand loyalty, 3) to find out important determinant variables which explain the brand loyalty on clothing items, and 4) to identify product attributes that lead to brand loyalty on clothing items. Four clothing items selected (ortho study were underwear, jean / skirt, T-shirt / sweater, and formal dress / suits. The questionnaire was administered to 529 adult women living in Seoul, and the methods used to analyze the data were Frequency, T-Test, $x^{2}-test$, Factor Analysis and Multiple Discriminant Analysis. The results of this study were as follows: 1) Both behavior and attitude are needed for the measurement of brand loyalty in clothing. The hightes brand loyal item was formal dress / suits, followed by jean / skirt, T-shirt / sweater, underwear. 2) There were some significant differences between the brand loyal group and the brand disloyal group in 4 determinant variables of brand loyalty. 3) The important determinant variables of brand loyalty were perceived risk / brand differ-ence, purchase experience / self-confidence in purchase, and product symbolic / hedonic mean-ing, of which the most important varible was found to be perceived risk / brand difference. 4) The most important product attribute that lead to brand loyalty for underwear was comfort whereas for the other 3 clothing items, it was style. Quality was the second important productattributeforallclothingitems.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.1 s.149
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• pp.38-47
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• 2006

As apparel manufacturers and fabric suppliers are positioned in the middle of the apparel supply chain, these supply chain members build up a partnership to establish a win-win mutual relationship and to gam global competition. This study aimed to provide useful suggestions in setting up operational strategies by investigating the current state of a partnership between apparel manufactures and fabric suppliers. Partnership variables were included as: cooperative attitude, information sharing, interdependency, communications, strategic fit trust and commitment. Manufacturers' performance included productive/economic/emotional performance. A questionnaire was distributed to apparel manufactures who are doing business with fabric suppliers. A total of 101 complete questionnaires were used for further analysis. The results were as follows; First, apparel manufacturers do business with $10\~20$ fabric suppliers mainly, duration of business relation with main partners ranged from 1 year to 30 years, with 7 years on average. Among criteria with which apparel manufactures select fabric suppliers, quality and delivery-time were the most important. Second, cooperative attributes, communications, and strategic fit were positively related with trust. The higher commitment led to the high level of interdependency and strategic fit and tend to more trustworthy. Trust and commitment were significantly re lated with manufacturers' performance(i.e., productive/economic/emotional performance). This study is expected to contribute to increase the better performance for domestic apparel manufacturers.

• Journal of the Korean Society of Clothing and Textiles
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• v.14 no.1 s.33
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• pp.3-12
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• 1990

The purposes of this study were to determine the consumer dissatisfaction factors in the process of purchase and use of clothing, and to investigate the relationships between the dissatisfaction factors and selected variables-clothing importance, evaluative attributes, price, shopping stores. The research questionnaires selected from the pilot study were administered to 547 female subjects in the age of twenties. The dissatisfaction factors identified as a result of the factor analysis were as follows: (1) 'price' factor ($21.6\%$ of the total explained variance), (2) 'product assortment' factor ($21.5\%$), (3) 'purchase decision-making' factor ($19.9\%$), (4) 'quality' factor ($18.6\%$), (5) 'informa­tion and service' factor ($18.4\%$). By these five factors, the $34.7\%$ of the total variance were explained. The factors were validated by the multiple regression analysis. The purchase decision­making factor has the greatest explanatory power suggests that psychological aspects are more important to clothing dissatisfaction than any other objective aspects. The relationships between the dissatisfaction factors and the selected variables were found to be as follows: 1) The higher clothing importance scores, the higher product assortment related dissatisfac­tion score. 2) The higher the purchase price, the lower the price related dissatisfaction, but the higher the product assortment related dissatisfaction scores. 3) The department store and the national brand chain store shoppers had higher product assortment related dissatisfaction compared to the small retail store and discount store shoppers.

• The Korean Journal of Food And Nutrition
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• v.25 no.2
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• pp.266-273
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• 2012

The objective of this study was to investigate the sensory quality attributes for the development of soy sauce containing Hutgae(Hovenia dulcis Thunb). Aqueous extracts of Hutgae were prepared from different parts such as trunk, twig, and fruit. These extracts were used for determining the antioxidant effect by 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging activity and sensory evaluation. Hutgae twig and fruit extracts had a strong DPPH scavenging effect compared to Hutgae trunk extract. In sensory analysis, high intensities of roast smell, bitter taste, and astringent taste were observed in Hutgae twig extract, whereas those of sweet smell and sweet taste were predominated within Hutgae fruit extract. Hutgae trunk and fruit extracts obtained higher overall acceptability. Various seasoning items such as anchovy, dried-pollack, katsuobushi, shiitake, radish, and kelp were used to determine the suitable type of soy sauce containing Hutgae extracts regarding the different parts. Hutgae fruit and trunk extracts were evaluated for use as a good source of seasoned soy sauce, and the dried-pollack and radish among the seasoning items were well-matched with Hutgae extracts. From these results, soy sauce containing Hutgae trunk and fruit extracts added to dried-pollack soup may be used as a functional seasoning in order to remove hangovers.

• Food Science and Preservation
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• v.9 no.2
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• pp.126-130
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• 2002

Optimal storage conditions were investigated for 'Fuyu' persimmon fruits and cucumbers were stored under conditions of 70% relative humidity(RH) at 25$^{\circ}C$, 80% RH at l0$^{\circ}C$ and 90% at 5$^{\circ}C$ or l0$^{\circ}C$ of relative humidity, respectively and their qualities in microbial counts, decay ratio, surface color difference and chemical attributes were monitored during the storage period. 'Fuyu'persimmon fruits and cucumbers stored under 90% of relative humidity showed the minimal change in weight loss, decrease of ascorbic acid content, surface color difference and decay by putrefactive microorganisms. As the results of this experiment, 'Fuyu' persimmon fruits and cucumberf stored under 9% of relative humidity were best fer maintaining their freshness.

• Journal of Cadastre & Land InformatiX
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• v.45 no.1
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• pp.137-150
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• 2015

The methodology on digital cadastre(World Geodetic System Conversion) needs to be specified because the primary target site is discussed for large national estate such as road, river etc. on nationwide. Comprehensively reviews on similar cases and literature reviews to make a methodology for digital cadastre on large national estate, cadastral map revision is required before converting to World Geodetic System. The revisions are on subdivision survey or the other surveys to the necessary area through inspection of geometry and attributes. And the researcher pointed out the need of registration conversion and union of parcel to remove small parcel or to remove the inconsistency of land use type. Basically a systematic maintenance of cadastral map is necessary because the World Geodetic System Conversion unresolved the poor cadastral map quality to digital cadastre on large national estate.

• The Journal of the Korea Contents Association
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• v.15 no.2
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• pp.393-407
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• 2015

This study is intended to look into the effects of small business startup environments on failure burden and startup failure. To achieve this, a survey was carried out to 300 small business CEOs in Seoul. The results were as follows. First, the effect of startup environments on failure burden showed that management environment, business environment, internal organizational environment and external organizational environment had a negative effect on failure burden. Second, the effect of startup environments on financial and non-financial losses showed that startup management environment, startup business environment and internal organizational environment had a negative effect on financial and non-financial losses. Third, the effect of failure burden on startup failure showed that failure burden had a positive effect on financial and non-financial losses. Consequently, this study indicates that internal organizational commitment and communication are important attributes affecting failure burden, financial and non-financial losses, compared with management quality, entrepreneurship and business environment.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.45-49
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• 2001

This research was conducted to study the characteristics of the extruded products prepared from blends containing fixed amounts of frozen pollack (20%) and defatted soy flour (5%) and varying amounts of rice and corn flour using laboratory-scale single-screw extruder. Extrusion conditions were set at 27% feed moisture, $160^{\circ}C$ process temperature and 170 rpm screw speed. Results showed that there was almost no difference in proximate compositions among all extruded products. The product made from 100% rice flour had the highest expansion ratio, the lowest bulk density and the lowest shear force (P<0.05). Also, this product was the highest in L value and had the highest preference in sensory evaluation. Consequently, the addition of frozen pollack and defatted soy flour to rice flour could make desirable expanded extruded products. This study will form the basis for future development of rice snacks containing frozen pollack.