• Journal of Digital Convergence
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• v.19 no.4
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• pp.205-215
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• 2021

This study was conducted to provide basic data to establish health promotion and chronic disease management education programs and educational plans for well-aging by investigating the educational needs for health promotion and chronic disease management by life cycle. This is a descriptive correlation research study, and collected and analyzed through a structured questionnaire targeting 330 adults over 19 years of age registered at Gallup Korea. The results of the study were perceived health status 3.11 points (SD=.72), health promotion behavior 2.27 points (SD=.47), and health-related quality of life 0.92 points (SD=.10). Health-related quality of life was found to have a positive correlation with perceived health status (r=.472, p<.001) and health promotion behavior (r=.122, p<.026). The priority of educational needs and contents for health promotion and chronic disease management was the highest in chronic disease management. There was a significant difference according to the life cycle (p=0.001), and it was found that the mature stage was more likely to be aware of the level of knowledge, the need for education, and the willingness to participate in education compared to the youth. Through the results of this study, it is necessary to develop a comprehensive customized program that is subdivided according to the life cycle when developing health promotion and chronic disease management education programs for well-aging.

• Journal of Digital Convergence
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• v.20 no.2
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• pp.299-309
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• 2022

YouTube videos secure the latest trends in the field and provide viewers' preferences and non-preferences. This study analyzes the discussion of death in recent YouTube videos and explores the relationship between life, well-dying, and well-aging. The purpose of this study is to contribute to the establishment of a healthy life for Koreans by exploring relevance. The survey period and target are 13 videos uploaded on YouTube from 2019 to 2021. As a result of the investigation, it was possible to encompass 25 speakers who were discussing death centered on doctors. Video speakers in charge of various areas conducted various discussions on death from the perspective of experts. The key points are the true value of life, death that you don't need to fear, the importance of hope, the naturalness of death, etc. 11 expert perspectives are measured into 4 types based on 4 criteria: life, death, well-aging, and well-dying. Despite the limitations of studying 13 extracted at a specific time, this study revealed that YouTube videos are a place for free communication. It can contribute in part to maintaining and improving the health of our lives in the future and researching convergence.

• The Korean Journal of Franchise Management
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• v.13 no.2
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• pp.53-66
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• 2022

Purpose: How to build the attitude on brand is very important, because it affects the positive word of mouth and revisit intention. Brand attachment, brand name, and image congruence play important role on consumer behavior in terms of reinforcing consumers' perception of food service companies and differentiating them from competing brands. Following the planned behavior theory, this paper examines the effect of linking brand attitude to word-of-mouth and revisit intentions in the restaurant sector. Research design, data, and methodology: This paper examines the structural relationship among brand attachment, brand name, image congruence, brand attitude, WOM, and revisit intention. 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 study is based on the quantitative method and considered 519 questionnaires fulfilled by customers of restaurants. The data were explored employing the partial least square-structural equation modelling (PLS-SEM). 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 brand attachment and brand name had positive effects on attitude while image congruence did not have. Also, attitude had positive effect on WOM and revisit intention. Conclusions: This study expands the literature about WOM and revisit intentions. This study expands prior research in a similar field to which the theory of planned behavior (TPB) is applied, and reveals that brand attachment, brand name, and brand image congruence play an important role in developing brand attitude that affect revisit intention and WOM. And provide guidelines on how to enhance competitiveness in the restaurant sector based on understanding of linking brand attitude to customer loyalty and repeat business. By putting into practice these suggestions in the restaurant industry, brands can easily build up their attitude and boost a positive WOM and the intention to revisit.

• Journal of Intelligence and Information Systems
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• v.28 no.2
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• pp.171-189
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• 2022

Online reviews play an essential role in the consumer's purchasing decision-making process, and thus, providing helpful and reliable reviews is essential to consumers. Previous online review helpfulness prediction studies mainly predicted review helpfulness based on the consistency of text and rating information of online reviews. However, there is a limitation in that representation capacity or review text and rating interaction. We propose a CNN-RHP model that effectively learns the interaction between review text and rating information to improve the limitations of previous studies. Multi-channel CNNs were applied to extract the semantic representation of the review text. We also converted rating into independent high-dimensional embedding vectors representing the same dimension as the text vector. The consistency between the review text and the rating information is learned based on element-wise operations between the review text and the star rating vector. To evaluate the performance of the proposed CNN-RHP model in this study, we used online reviews collected from Amazom.com. Experimental results show that the CNN-RHP model indicates excellent performance compared to several benchmark models. The results of this study can provide practical implications when providing services related to review helpfulness on online e-commerce platforms.

• The Korean Journal of Franchise Management
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• v.13 no.3
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• pp.1-15
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• 2022

Purpose: In the restaurant sector, it has been known that consumers' positive perception of brands influences their positive WOM intention, and information sources play an important role in increasing credibility by enhancing consumer awareness and developing differentiated brands. This study examines the effects of information sources (e.g., advertisement, WOM, SNS) on trust (cognitive and affective) and, WOM and eWOM intention in the restaurant context. In the model, cognitive and affective trust play mediating roles in the relationships between information sources (e.g., advertisement, WOM, SNS) WOM and eWOM intention. Research design, data, and methodology: Research models and hypotheses were developed according to the research direction. The survey questionnaire items were developed and used appropriately according to the contents of this paper based on prior studies. All constructs were measured with multiple items developed and validated in prior studies. A total of 502 responses were collected from an online survey. The research model was evaluated using SmartPLS 4.0. Frequency analysis was performed to understand the demographic characteristics of the survey respondents. The reliability, convergent validity, and discriminant validity were assessed using measurement model analysis. The proposed model was verified using the structural equation model. Results: Advertisement, WOM, and SNS information sources all had a positive effect on affective trust, whereas only WOM had a significant effect on cognitive trust. In addition, affective trust had a positive effect on cognitive trust and eWOM intention but did not affect WOM intention. Finally, cognitive trust was found to have a positive effect on both WOM intention and eWOM intention. Conclusions: This study redefines the concept of where restaurant service companies should focus when providing consumers with information about their products and services. As a result, the conceptual framework of positive word of mouth intention to increase new customer visits to the restaurant brand has been expanded. In addition, this study not only presents an information source management strategy for restaurant brands, but also presents practical implications for resource allocation guidelines for customer management in the restaurant sector.

• The Korean Journal of Franchise Management
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• v.13 no.3
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• pp.31-43
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• 2022

Purpose: Service quality is a topic of constant interest in marketing research and practitioners. Service quality is an important factor influencing performance even in the context of coffee shops, and research on service quality management strategies continues by coffee shop researchers and practitioners. The service quality of coffee shops is a source of competitive advantage and is an important factor in enhancing customer and business performance. This study aims to identify the effects of cognitive evaluation on emotional and behavioral responses using a cognitive-emotional-behavioral framework and SOR model in the coffee shop context. Cognitive evaluation (service quality) consists of tangibles, responsiveness, assurance, reliability, and empathy dimensions. Research design, data, and methodology: In the proposed model, positive and negative emotions and satisfaction mediate the relationship between service quality and money to spend and visit frequency. The data were collected from customers who visited a coffee shop within the last 1 month. The survey was conducted for about one month. Among a total of 300 distributed questionnaires 261 responses were used for data analysis. The data were analyzed using frequency analysis, measurement model analysis, and structural equation modeling analysis with SPSS 28.0 and SmartPLS 4.0. Results: Tangibles, responsiveness, assurance, and empathy had significant positive effects on positive emotion, while only reliability had a significant negative effect on negative emotion. Both positive and negative emotions had significant positive effects on customer satisfaction, but not on money to spend and visit frequency. Lastly, customer satisfaction had significant positive effects on money to spend and visit frequency. Conclusions: The study revealed the relative weight of cognitive factors on customer emotions and confirmed the validity of SOR model. The fact that tangibility is the most important factor in increasing positive emotions and reliability is the most important factor in reducing negative emotions provides a direction for emotional branding strategies using the service quality mix of coffee shops. This study confirmed the full mediating role of satisfaction between positive and negative emotions and consumer behaviors (money to spend and visit frequency). This infers that when a coffee shop increases customer satisfaction through customer emotion management, the customer's money to spend and visit frequency in the coffee shop increases.

• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.39-51
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• 2019

This study was tested on Ratafia Champagne Trouillard 1947 of old fortified wine and analyzed differences from existing wines. Old fortified wine in Champagne, France and blanding is Pinot Noir, Chardonnay and Pinot Meunier. Alcohol level is 18% and test date is Feb. 15-21, 2019(six days of decanting period/15 p.m. on the last tasting day). Tester is composed of one FICB grand commander one KOV Finland commander. The wine opening was tested for two blades after wire removal and the decanting time was applied to the calculation formula of 2019(this year)-1947(vintage year)/12=6 days set in this study. Aroma smelled like cherries, fruits, soy sauce and licorice and bouquet was identified in five stages. The first stage was presented with the smell of pot, the second stage was light coffee, the third stage smell of fruit and flowers, the fourth stage smell of wild honey and the fifth stage smell of refined brandy. Then, the test was analyzed in seven stages. This study has the following implications: First, the new concept of old wine was applied to fortified wine. Specific computational formulas for the decanting period were derived. The decanting presented five steps of aromas and bouquet. Wine testing has been expanded from the previous five to seven levels. A new taste of Champagne old fortified wine was analyzed.

• Journal of Korea Entertainment Industry Association
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• v.13 no.3
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• pp.27-41
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• 2019

The study tested the old wines of Château Latour 1953 and tried to analyze the differences from the old wines. Even if not the great vintage, the quality change of old wine gives a new flavor, so it requires analysis results from empirical concepts, decanting, and testing. Based on the analysis results, the government wanted to re-evaluate the old wine and give consumers joy and implications for the wine. The wine to be studied is Château Latour 1953 and is an old wine from the French province of Pauillac. Wine blending is known to be 75% of cabernet sauvignon, 20% of melot, 4% of cabernet franc and 1% of petit verdot. The alcohol level is 13% and the test date is July 2-7, 2018(decanting period 5.4 days/15:00 p.m. on July 7). The testing site was a wine cafe in Daegu City, and the tester consisted of one FICB Korean grand commander and one KOV Finland commander and selected Japchae of Korean food as a mariage. The ullage of Chateau Latour 1953 was 3.0cm and was set up for one month for testing. Decanting time was applied to the calculation formula 2018(current year)-1953(vintage year)/12=5.4 days, which was investigated in this study. Aroma smelled of cork, old grapes, tobacco, leaves and leather, the bouquet was identified in five stages, and the testing was analyzed in seven stages.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.75-79
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• 2022

Fresh, washed ginseng can be contaminated with microorganism loads as high as 6.5 log CFU/g for total bacteria and 4.3 log CFU/g for mold. The goal of this study was to test eight antibacterial agents on ginseng. Immersing fresh ginseng washed in 1% (w/w) sodium citrate, sodium diacetate, sodium acetate, citric acid, and sodium lactate solution for 1 h resulted in a bactericidal effect of 31.0-97.5% for total bacteria. Among the organic acids, sodium citrate had the best antibacterial effect, with total bacteria reduced from 6.5 log to 4.9 log CFU/g. A 1% (w/w) vitamin B₁ lauryl sulfate solution with surfactant function by hydrophilic and hydrophobic sites can reduce 2.7 log CFU/g (99.8% inactivation) on total bacteria. In the 1% (w/w) calcium oxide solution, total bacteria were reduced by 3 log, showing an excellent inactivation effect of 99.9%. Calcium oxide is a highly useful material for inactivation of microorganisms in fresh ginseng.

• Korea Science and Art Forum
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• v.21
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• pp.117-129
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• 2015

The purpose of this study was to examine attitude of cultural events that affect participation satisfaction and loyalty of cultural events. Although cultural events are increasingly important with its positive impact on event participants, the existing literature on cultural event is sparse. This study, thus, investigates moderating effects of cultural events' involvement in a relationship between attitude of cultural event and participations' satisfaction and loyalty to understand the thoughts and attitude of participants. The survey was undertaken of participants to cultural events in Seoul, resulting in 513 valid responses. Through statistical analyses of factor analysis, multiple regression and hierarchical regression, four different factors of cultural event attitude were identified and those factors affect participation satisfaction and loyalty of cultural events. The results of this study provided support that there were moderated effects of cultural event involvement in the relationships between cultural event attitude and satisfaction and loyalty. More theoretical and practical implication were discussed in the conclusion.