• Journal of Korea Port Economic Association
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• v.28 no.4
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• pp.39-57
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• 2012

This study aims to find out the relationship of customer behavioral intention and marketing variables such as service quality and customer satisfaction which are regarded as its determinants. And then this study has suggested what service factors shall be emphasized to induce the latent customers. And it has grouped strategic Schemes on which service variables shall be focused to enhance the existing customer behavioral intentions. This study has found, to the existing customers, only physical environments among 3 dimension components of Service quality significantly affects to the Behavioral intentions. Priorly, marketing efforts, namely, expansion of convenient facilities such as special berth construction is necessary. To the latent customer, service delivery is the most powerful factor to the behavioral intentions. Consequently, frequency of cruise calling, Facilities of shopping and eating, issues and their development of cruise goods and publicity and promotions are needed.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.771-779
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• 2008

The purpose of the study was assessing Kochujang sauces(BBQ & Chicken) using a Home Use Test(HUT) focused on England food consumer. To achieve of the purpose, 58 England food consumers were selected by CCFRA's customer database. The qualification of the sample was responsible for the households' main grocery shopping, cooking Oriental/ Far Eastern cuisines at home, enjoying hot/spicy chilli based food and would be willing to buy hot chilli based Oriental sauce. 3 times of HUT were accomplished. The test was continued during 3 weeks, and each test was continued during one week. To check the sensory evaluation results on these sauces, 9 point hedonic scale and JAR(Just About Right) were used. The frequency analysis was adopted for the study. The results of a study were as followed. The overall satisfaction(upper 7point) on BBQ sauce was 60%, and the chicken sauce was 55.1%. The sweetness, hot taste, and BBQ aroma were suitable as a upper 40% using JAR scale. On purchase intention, BBQ & Chicken was slightly increased. These sauces were proper lunch & Dinner time. Also, good for dip, stir fry, and marinade. The result of put to use the sauces on food material as followed. BBQ sauce was proper Chicken(45.5%), vegetable(29.9%), and turkey(19%) in the order named. In case of the chicken sauce was ordered chicken(46.2%), vegetable(27.5%), beef(17.5%).

• Journal of Korea Multimedia Society
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• v.13 no.5
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• pp.691-701
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• 2010

We propose a haptic rendering technology for touchable video. Our touchable video technique allows users for feeling the sense of touch while probing directly on 2D objects in video scenes or manipulating 3D objects brought out from video scenes using haptic devices. In our technique, a server sends video and haptic data as well as the information of 3D model objects. The clients receive video and haptic data from the server and render 3D models. A video scene is divided into small grids, and each cell has its tactile information which corresponds to a specific combination of four attributes: stiffness, damping, static friction, and dynamic friction. Users can feel the sense of touch when they touch directly cells of a scene using a haptic device. Users can also examine objects by touching or manipulating them after bringing out the corresponding 3D objects from the screen. Our touchable video technique proposed in this paper can lead us to feel maximum satisfaction the haptic-audio-vidual effects directly on the video scenes of movies or home-shopping video contents.

• The Journal of the Korea Contents Association
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• v.8 no.5
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• pp.104-112
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• 2008

RFID/USN is considered important basic infra of ubiquitous community and tried practical adaption through various research. Specially, there is during researcher progresses for stock and state management of logistics to let you get at u-mart systems. It discern thing from warehouse to deliver as adhere RFID tag of palette in keeping unit of article and construct form of thing to analyze information of environment status using sence module based on function of wireless communication. in the paper, propose composition of customer satisfaction system using RFID chip in u-Mart status management system based on RFID/USN and according to analysis specific information of commodity, propose movement reader device to offer real-time information from customer. And it presents the improvement program for the provision of product information which is appropriate uses the RFID chip and the provision of control information in the customer who is a core of consuming.

• The Journal of the Korea Contents Association
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• v.15 no.5
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• pp.132-141
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• 2015

Smart television(TV) is replacing the traditional television model and the importance of user experience(UX) is rising. User experience evaluates the emotion state of users such as immersion, pleasure, and interest. User experience together with usability is a principle to be considered as for designing a smart television. It contributes to improve user satisfaction and lead to the long-term purchase. User experience is more difficult to measure than usability, because UX evaluation requires to biological and psychological techniques. However, the disadvantages of these physiological and psychological techniques require high experimental costs and the restriction of experimental environment. The objective of this paper is first to review conventional methods regarding UX evaluation and suggests a new method for measuring the UX of smart TV which detects keywords related emotional representation. The text is acquired from purchase postscripts of smart TV in the Internet shopping malls. This method costs less than the questionnaire survey to detect emotion.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.4
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• pp.117-129
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• 2015

This study is to find out the changes and features of male consumers' life style and purchase tendency according to the change of Korean fashion market, and based on which to suggest the design for the 20s men as well as a proper distribution channel for it. Documentary research and investigation were done together for the study. By reviewing documents focused on previous studies and declaring the change of men's fashion shopping tendencies and the following changes and features of their fashion sense and styles a conceptional frame for a design suggestion was presented. Ways to investigate were men's wear collection research, Q-technique. First of all, they tend to boldly reduce unnecessary purchases and do not hesitate to focus on the wanted item, expanding the trend of 'value purchase.' Secondly, men's wear use various design elements with feminine images, while the materials, colors and design expressive techniques that have been exclusively used for women's wear, began to be applied to men's one, turning them into gentle styles with womanhood is stressed. Thirdly, Korean distribution channel is rapidly diversified from departments to new-concept ones such as multi-brand stores. Especially, displaying and selling various optional products, multi-brand stores lead such diversification of fashion distribution channel. Fourthly, features of the drapery types favored by the 20s men are that they like no-chromed dark or blackish colors with fixed structure and partially-applied drapery on the clothes. Fifthly, it turns out that men in their 20s set a premium on design and price while they buy clothes. In addition to that, they buy clothes mainly during discount period and displayed much bigger satisfaction for the purchase on discounted price that those on normal price.

• Journal of the Ergonomics Society of Korea
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• v.27 no.4
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• pp.85-94
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• 2008

Internet shopping has been getting more rousing due to extension of supply with PC(personal computer) and a rapid rise of use of internet. Some companies have been continually researching in how to serve individuals with each ordered information, which aimed at getting ordinary customers to induce to be loyal customers. For that, there is progress of a service of a web-recommendation which considers individual attribution. This study is suggested a method which is a service of the web-recommendation by access to sensibility ergonomics approach. Previous studies established that service had a weak point. It did not manage to realize new needs of customers. Proposed service of the web-recommendation has been designed, which preferentially propose goods included customer's sensibility to the customer who wants it. This study is expected that it will encourage a rise of products' purchasing power of customers, make an increase in a profit of both sellers and people who operate electric commercial and satisfaction of customers will go up in the same. Also, products accord with sensibility of customers will be recommended customers by the suggested service of the web-recommendation. In addition, there will be a decline of time-consuming about making a choice among some products.

• International Commerce and Information Review
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• v.14 no.2
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• pp.173-199
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• 2012

The purpose of the study is to test and analyze differences in consumers' satisfaction and influences of competitiveness of goods on consumers' purchase decision by demographic characteristics and by channel distribution. The hypotheses have been tested through T-test and ANOVA with one-way and two-way using SPSS Win Ver. 12.0. The distribution channels are classfied with five ones such as company direct operation shop, agent licensed shop, department store, internet home shopping and outlet goods shop. This study can indirectly suggest a local clothing brand industry countermeasures for raising competitiveness and changing consumer preferences in the open domestic market.

• Korean Journal of Community Nutrition
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• v.21 no.5
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• pp.415-425
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• 2016

Objectives: The purpose of the study was to develop a textbook of the integrated education of Korean food culture and language for married female immigrants. Methods: An analysis was conducted with the textbooks and researches for married female immigrants, and dietary life related contents were extracted. The contents were organized by activity oriented approach which is acquired the culture. The evaluation was conducted through depth interview with 6 married female immigrants through an analysis of the qualitative materials. Results: The text book comprised of 30 Korean food recipes with the target expressions and vocabularies. It also included Korean basic table setting, Korean table manner, main dishes and side dishes, basic cutting, seasoning and garnish, measure of the ingredients, symbolic food, regional food culture, choice of food ingredients, shopping, bargaining, taste expression, color expression, all sorts of spices, Korean traditional festival food, and seasonal customs and food. For intensifying communication, activity which is close to real life was added. Through cooking, married female immigrants expose words and sentence patterns and that allows to evaluate their level of understanding. We observed that the developed textbook is suited for married female immigrants' needs and cognitive level. The text book included a comparative study between Korean culture and their country's culture, which could provide the motive for accepting each other's cultures. The study showed how to develop a textbook that integrates Korean language education and Korean food culture and how to apply the textbook in real life. Conclusions: The correct understanding about Korean food culture could lead to improvements communication ability. Useful information which relates to Korean food, recipes, and food culture could increase daily life satisfaction. Conducting both cultural education and language education could increase the participation of married female immigrants in learning activities. Therefore this study could help these females to adapt Korean society and manage family dietary life effectively.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.42 no.3
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• pp.142-156
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• 2019

[Purpose] It aims to suggest the differential factors to enhance the customer satisfaction and to activate the shopping in the convenience store (CVS). [Methodology] Convenience store service convenience (CVS SERVCON) was developed at the first time and the gap of relative importance level between the owners and the consumers was assessed by AHP analysis method..[Findings] First, the importance of access convenience was assessed as the first priority in both CVS owners' group and the consumers' group, while the detailed elements showed the differences which required the improvements. Based on the consumers' assessment, the importance of location was relatively low. They assessed relatively high on 24 hours operation of CVS and personal services. Second with respect to the transaction convenience, CVS owners' group rated it as the fourth priority while the consumers' group rated as the second, which requires the improvement. Third in terms of benefit utility and value-added service of post-benefit convenience which are the sub-factors of benefit convenience, the rate on the importance from the consumers showed higher than that from the owners, which requires the improvement. [Implications] Based on this study results, CVS operating companies are anticipated to be able to satisfy the customers, moreover, to secure the loyal customers if they concentrate the resources to develop the differentiation strategy on the areas where the consumers' demands are high while performs the maintenance strategy on the areas where their demands are low. In addition, this study contributed the theoretical expansion of SERVCON upon development of CVS SERVCON to comply with its definition.