• 한국식품조리과학회지
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• 제23권6호
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• pp.839-847
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• 2007

The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

• 한국전자거래학회지
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• 제1권1호
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• pp.227-247
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• 1996

Presented in this paper is a control model for developing virtual factory simulator, which is being operated under the distributed environment. The control model consists of production activity plan and information flows. To incorporate elements of the characteristics of the distributed control system, we suggested a collaboration model. This model is working under the client/server architecture, and also designed for cooperative-distributed shop control(CDSC) system in order to exploit several advantages of client/server architecture. Collaboration among each agent(or client) is done through negotiation and task sharing. Based on a contract net model, the CDSC system has three kinds of agents-order agent, resource agent, and communication forwarding agent. Each agent performs shop scheduling and control through negotiation on contract net. No node in CDSC system can have authority over other node. A bidding scheme is employed far negotiation between order agent and resource agents. The CDSC system can support re-negotiation among resource agents and an algorithm for re-negotiation is also developed. Experimental results are shown to advocate the effectiveness of the CDSC system for CIM environments.

• Asia pacific journal of information systems
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• 제12권2호
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• pp.25-44
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• 2002

The internet-based electronic commerce is considered as a new strategic alternative to boost competitiveness for small and medium-sized enterprises(SMEs). However, very little research about them has been reported. Meanwhile, the cyber shopping shops in Korea are growing rapidly in their numbers, scales, and diversity of business models. The primary purpose of this study is to investigate the factors influencing outsourcing decisions in the implementation of small and medium-sized cyber shopping shops. Based on the previous studies on IS outsourcing, marketing channel, and their related theories, three areas of determinants(IT & organizational, product, marketing channel characteristics) were identified. Responses of 125 cyber shopping shops from e-mail survey indicate that IT capability, technical specificity of shop implementation, degree of product customization, average amount of order, marketing capability are negatively associated with outsourcing of cyber shopping shop implementation. The results also indicate that the outsourcing decision on systems implementation and marketing channel selection(direct/indirect selling) is performed separately.

• 한국항만학회지
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• 제6권2호
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• pp.3-24
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• 1992

In the fuzzy control of shop the qualitative knowledge and information that the ship's operators have acquired through their experience can be logically described by the Linguistic control Rule (LCR). The algorithm of the control is made of the LCR and the control of the shop is performed by processing this algorithm implementing a computer. The problem in the fuzzy control is that it is very difficult to describe qualitative human knowledge in the LCR correctly. To tackle this difficulty a Fuzzy Neural Network (FNN) was introduced in this paper. The characteristics of the multi-layer FNN control system applied to the ship's steering system is investigated through the computer simulation, and the results were compared with those of the ordinary fuzzy control system of a ship. The results showed that the FNN method is a very effective to translate human knowledge into the LCR.

• 한국실내디자인학회논문집
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• 제22권1호
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• pp.328-338
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• 2013

This study aims at exploring the characteristics of interior design of the Cruise line running Korea, Japan and China, and the satisfaction level of the Korean passengers for the interior design. Literature review and the physical traces of the cruise ship interior including 4 types of cabins and public spaces such as main hall, restaurants, outdoor swimming pool, jogging track, theater, meeting room, duty-free shop were performed. Also, the questionnaire to the passengers were used to understand their preferences and satisfaction level for each space. The results show that the passengers are very satisfied with the color and atmosphere of the cabin, while they complain the inconvenience of the bathroom size. Also in the public space, they prefer western classic style and modern style rather than Asian or Korean style. This means that they want the exotic feeling coming out of home. Also they prefer buffet restaurant, duty-free shop, theater, observation platform compared to other public spaces. However, the problem is that there are no place for the Korean family members with young children except for the outdoor pool. The interior and the program should be redesigned for the public spacs such as cinema room, family karaoke and internet-free room for Korean passengers.

• 한국식품조리과학회지
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• 제19권5호
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• 대한건축학회논문집:계획계
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• 제35권1호
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• pp.99-106
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• 2019

This study aims to recommend the proper Color rendering index (CRI), the Correlated Color Temperature (CCT), and illuminance levels of Light-Emitting Diode (LED) lighting based on the analysis of the criteria of the current CRI, the CCT, and illuminance levels in merchandising spaces with LED lighting conditions. It would be a basic material to apply in line with user preference for LED merchandising lighting. To this end, it examines relevant literature review on the experiments designed to test whether lighting characteristics affect brightness perception, color appearance, and pleasantness. Highly saturated colors appear brighter than low saturated colors. Two lighting applications - grocery and clothing shop - were created in elaborating the effect of LED lighting characteristics of CRI on color appearance and the CCT and illuminance on pleasantness. The findings show that the criteria of CIE Ra<80 are appropriate to provide better color appearance of illuminated products in terms of LED lighting that can enhance color saturation, particularly for the red color. Furthermore, 2700 K and less than 500 lux for grocery, 4000 K and more than 500 lux for clothing shop are found to be the proper the CCT and illuminance levels respectively to bring better preference under LED lighting.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2001년도 춘계학술대회
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• pp.167-171
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• 2001

In this paper, the QFD(quality function deployment) technique is used to acquire the quality requirements of package software which is sold in a commercial software shop. To select the principal quality characteristics of package software, an user survey was conducted for a quality model developed based on the international standards and the previous research. The software user is divided into three groups：the general user, the expert, and the developer. The method of QFD is applied to choose the software quality attributes which have strong correlation with the selected quality characteristics.

• 한국시뮬레이션학회논문지
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• 제3권1호
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• pp.1-16
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• 1994

In this paper, the modeling capabilities of an object-oriented simulator, AgvTalk is demonstrated by designing and simulating a conceptually configuration of AGV systems, known as the tandem configuration. The characteristics and design methodology in AgvTalk are described between the tandem configuration for AGV systems and conventional AGV systems. Also, simulation between the conventional AGV system and its corresponding tandem AGV system are compared with AgvTalk in the job shop environment. From the simulation results, the characteristics of each system observed are discussed.

• 한국콘텐츠학회논문지
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• 제20권9호
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• pp.549-557
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• 2020

최근 커피전문점 수의 지속적 증가와 이를 방문하려는 소비자들의 커피전문점 방문을 위한 정보검색이 늘어나고 있다. 기존의 커피전문점의 선택속성과 검색을 통해 실제 방문했을 때의 선택속성에 정보검색의 요인을 추가하여 커피전문점 재방문 의도에 미치는 영향을 알아보고자 했으며, 결과를 요약하면 다음과 같다. 본 연구의 분석은 정보검색을 통해 커피전문점 방문하기 전과 방문 후의 두 가지로 나누어 실시하였다. 첫번째는 정보검색 시 중요하게 생각하는 4가지 요인과 선택속성은 정보의 신뢰성(커피전문점의 후기 개수와 조회 수, 최근 포스팅), 물리적 환경(매장의 근접성, 분위기, 규모, 사이드메뉴의 존재 유무), 정보의 시각성(물리적 환경, 배경, 디자인, 쉬운 구성), 상품성(커피의 맛, 주차의 편의성)으로 나타났다. 또한 정보검색을 통한 실제 커피 전문점 방문 후 만족도에 대한 선택속성은 커피전문점의 일반적 특징, 메뉴, 정보의 일치성, 커피의 맛, 주차의 편의성의 5가지로 도출되었으며, 이 중 정보의 일치성, 커피의 맛, 커피의 일반적 특징은 재방문 의도에 정(+)의 영향을 미치는 속성으로 나타났다.