• The Korean Journal of Franchise Management
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• v.12 no.3
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• pp.21-34
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• 2021

Purpose: As the visual expression cue that can easily reveal and imprint the brand image to consumers becomes more important, franchise coffee shops are making various efforts to establish design elements and brand identity. Therefore, the purpose of this study is to examine the structural model between design elements, brand identity, brand association, brand personality, and brand image of franchise coffee shops from various angles, and to suggest a plan for using visual elements makes a brand image on the franchise in the future. Research design, data, and methodology: This study tests the structural relationship between design elements, brand identity, brand association, brand personality, and brand image of franchise coffee shops. design elements are divided into three attributes (interior design, product design). And brand identity is divided into two attributes (brand name, brand symbol/logo). In order to achieve the purposes of this research, research model and hypotheses were developed based on previous researches. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 380 customers who visited franchise coffee shops and were analyzed through SPSS 26.0 and SmartPLS 3.0 statistical package program. Result: As a result of this study, first, it is confirmed that product design has a positive effect on brand association toward coffee shops. Second, interior design and product design have a positive effect on brand personality. Third, all brand identity have a significant positive impact on brand association and brand personality. Finally, brand association and brand personality of coffee specialty shops have a positive effect on brand image. Conclusions: The following implications of this study are as follows. This study is confirmed that there is an effect of design elements attributes and brand identity attributes on brand association and brand personality. And, the brand image was found to be influenced by brand association and brand personality. This suggests that it can be used to establish visible marketing strategies for franchise coffee shops. Therefore, it is necessary to further improve efforts to raise the level of the brand image through visual factors such as unusual interior design, product packages.

• Fashion & Textile Research Journal
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• v.15 no.4
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• pp.533-542
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• 2013

Fashion products are frequently purchased on impulse and are also one of the most popular product categories sold online. Online environment attributes can facilitate flow experiences that are described as an optimal psychological state reached during an engagement in activities (e.g., games and e-shopping). This study estimated the path model to examine the causal relationships among shopping mall attributes, flow, e-impulse buying, and consumer satisfaction for fashion products. A total of 598 usable questionnaires were obtained from college students who had purchased fashion products through the Internet. Data were analyzed by exploratory factor analysis, confirmatory factor analysis, and path analysis using SPSS 18.0 and AMOS 18.0. The results showed that e-shopping mall attributes (visual attributes and product attributes) significantly influenced e-impulse buying (fashion-oriented impulse buying and promotion-oriented impulse buying) which was mediated by the consumer flow experience and then influenced by consumer satisfaction. In the path model, the flow was stimulated by shopping mall attributes, the e-impulse buying was influenced by flow, and the consumer satisfaction was influenced by e-impulse buying. Flow was the most highly related to the fashion-oriented impulse buying, and followed by the relationship of the flow and promotion-oriented impulse buying in the context of e-shopping for fashion products. A managerial implication was discussed for fashion product e-retailers to develop strategies on visual attributes and product attributes that could stimulate and increase the consumer flow to trigger impulse buying as well as consumer satisfaction.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.149-160
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• 2016

This study utilized importance and performance analysis (IPA) in order to improve and plan tangible (menu) and intangible (service) products at dumpling shops. Menu attributes for tangible products were classified into sensory factor, health factor, hygiene factor, and external factor. Attributes for intangible products were classified into response factor, visual factor, spatial factor, package factor, and promotion factor. In IPA analysis of tangible products, sensory factor and hygiene factor were located in Quadrant I (Keep up the good work). Health factor was located in Quadrant III (Low priority for management) and the external factor was located in Quadrant II (Possible overkill). In IPA analysis of intangible products, response factor and visual factor were located in Quadrant I, whereas promotion factor was located in Quadrant III. The attributes related to kindness of staff and space for customers in the store were more important, but due to their low performance level, they were located in Quadrant IV (Concentrate management here). Thus, the product planner should improve attributes of the related product immediately. As a result, the development of competitive products within the market is possible.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Proceedings of the Korean Society for Cognitive Science Conference
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• 2006.06a
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• pp.53-58
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• 2006

We examined the cerebral activation of the emotional and linguistic attributes during the visual word recognition. This research investigated the affective priming effect preserving the behavioral paradigm. We used the primed-evaluation task in which the participants classify the target as positive or negative, and manipulated the emtional attributes by emtional relations of the prime-target word pairs(PP, PN, NP, NN). ROIs analyses for the semantic processing and emotional processing were performed. The results showed that the semantic processing areas including the IPL, SMG, and aSTS were activated differently according to the experimental condition. The activations of the IPL were increased only on the NN condition, whereas the activation of the SMG was decreased only on the PP condition. Furthmore, the activation of the emotional processing areas including the mPFC and ACC, was different according to the emotional realtions of word pairs. Similar to the SMG, the BOLD signal of the mPFC was decreaed only on the PP condition, whereas the activation of ACC was Increased only on the NN condition. These results were seemed to show the interact ive cerebral activations for processing the emtoional and linguistic attributes in a word, during visual word recognition.

• Journal of Environmental Science International
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• v.17 no.3
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• pp.315-323
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• 2008

Based on the result of extraction of common factors executed in order to elucidate the visual attributes of street scenery by types through the rotation of 23 adjective variables by Varimax, the visual attributes expressed after the construction of the facilities using street scenery were anylized to be 4 factors including factor 1 through factor 4. Theexplanation of the 4 factor groups to explain the entire distribution was 65.3% and these factor groups are the psychological attributes felt when using facilities are constructed by securing the street spaces in downtowns and the factors were named as naturalness(factor 1), locality(factor 2), identity(factor 3) and clarity(factor 4) respectively. Based on the result of one-way layout distribution analysis, the preferences for street scenery by types were found out to show considerable differences at 1 % significance level. Based on the result of multiple regression analysis, all of the factors explaining preferences including factor 1 through factor 4 were significant at 1 % significance level. In case other conditions are constant, if the values of the adjective variables related to locality(factor 2) increase by 1 unit, the preferences which are the values of dependent variables will increase by 0.709. The variable with the largest relative contribution among the 4 factor groups was the locality(factor 2) factor group and on the contrary, it was found that the independent variable with least influences was the clarity(factor 4) factor group.

• Science of Emotion and Sensibility
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• v.20 no.3
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• pp.23-38
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• 2017

In order to identify effective approaches for creating more viral Facebook posts, this research conducted an empirical content analysis of leading Korean brands' Facebook fan-pages (Samsung Mobile, SK Telecom, Kia Motors, and POSCO). Their distinctive visual storytelling and communication patterns were investigated as effective user engagement triggers. Through analysis of the research results, it was statistically proved that the different industrial attributes of the four brands, which are primarily characterized by their product (or service) types, affect their Facebook posting patterns by showing different engaging rates (measured by like, comment, and share metrics). In addition, the user engagement rates of the posts were influenced by their visual storytelling factors (i.e. ad objective, value scale, and visual media types). In line with these statistical findings, the distinctive visual storytelling strategies of the four brands were identified. Moreover, competitive and uncompetitive visual storytelling tactics were suggested according to the ad objectives and visual media types on Facebook.

• Journal of information and communication convergence engineering
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• v.1 no.2
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• pp.74-81
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• 2003

There are many researches on visual languages, but the most of them are difficult to support various collaborative interactions on a distributed multimedia environment. So, this paper suggests a collaborative visual language for interaction between multi-users. The visual language can describe a conceptual model for collaborative interactions between multi-users. Using the visual language, generated visual sentences consist of object icons and interaction operators. An object icon represents a user who is responsible for a collaborative activity, has dynamic attributes of a user, and supports flexible interaction between multi-users. An interaction operator represents an interactive relation between multi-users and supports various collaborative interactions. Merits of the visual language are as follows: supporting of both asynchronous interaction and synchronous interaction, supporting flexible interaction between multi-users according to participation or leave of users, supporting a user oriented modeling, etc. For example, an application to a workflow system for document approval is illustrated. So we could be found that the visual language shows a collaborative interaction.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.31-41
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• 2017

The purpose of this study was to verify the relationship of eating-out consumption propensity and selection attributes by consumers have been used dessert cafe and to provide the useful data for efficient establishing marketing strategies to dessert cafe managers. This survey was conducted from 7th to 22th on April, 2017 and a total of 250 responses were distributed, of which 232 were used for analysis, after excluding responses containing missing data. The results from this study are as follows. First, it was found that eating out enjoyment pursuit type and health pursuit type had significant effects on menu and service factor of selection attributes for dessert cafe. Second, only eating out enjoyment pursuit type had significant effects on visual factor of selection attributes for dessert cafe. Third, only health pursuit type had significant effects on health menu factor of selection attributes for dessert cafe. Fourth, economic value pursuit type and atmosphere pursuit type had significant effects on price factor of selection attributes for dessert cafe. This study contributes to useful results for establishing efficient marketing strategies to dessert cafe marketers by examining selection attribution of dessert cafe as recognizing eating-out consumption propensity.

• Journal of the Korean School Mathematics Society
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• v.13 no.2
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• pp.263-287
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• 2010

The purposes of the study were to investigate how children define a triangle, their reasoning types in identifying examples and non-examples of a triangle, and the relationship between their reasoning types and geometrical levels. Twenty-nine students consisted of 3th to 6th grades were involved in the study. Using the van Hiele levels of geometrical thought, children's reasoning types for identifying a figure as a triangle or non-triangle were categorized into visual reasoning, reasoning based on the figure's attributes and formal reasoning. The figure's attributes were further divided into critical and non-critical attributes. Most children identified a figure as a triangle or non-triangle based on critical attributes of the figure(e.g. closed figure, three, vertices, straight sides etc.) Some children identified a figure based on non-critical attributes of the figure(e.g. the length of the sides, the measurement of the angles, or the orientation of the figure). Particularly, some children who had lower levels of geometry identified a figure using visual reasoning, taking in the whole shape without considering that the shape is made up of separate components.