• Journal of the Korean BIBLIA Society for library and Information Science
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• v.21 no.3
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• pp.45-56
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• 2010

This study examines the status of websites operation among libraries affiliated to the Korean Medical Library Association, compares and analyzes website menu organization and information service contents of 29 medical libraries that currently run websites. The followings are results of this study. 1) the main menu of medical library websites is arranged with 'Search for Library Materials, Electronic Resources, Library Service, My Library, Library Guide, and the Bulletin Board.' 2) 15 services were selected as the main information service provided from the medical library website. 3) the information service that was provided from the most institutions was 'Document Copy/ Interlibrary Loan,' followed by 'Loan Reservation/Renewal, Request Library Purchase Book, Off-campus Access, User Education, Reference Resources, Q&A Board, Our Library Pubmed, and Dissertation Submission' in this order.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.357-365
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• 2010

The study surveyed care giver's perceptions of baby food and evaluated the quantitative and qualitative aspects of Korean websites related to the baby food for atopic dermatitis infants. Sources of care giver information about baby food were the internet (93%), clinics (57%), television (52%), oriental clinics (37%), and neighbors (6%). The five most commonly-used internet search engines (Daum, Google, Nate, Naver and Yahoo) were searched using the terms "atopic dermatitis", "weaning food" and "baby food". The searched websites included oriental medical clinics (38.8%), online merchant companies (13.4%), corporations (13.4%), medical clinics (11.9%), related associations (11.9%), public health centers (4.4%) and personal sites (4.4%). Website food and nutrition information included medical information about baby food for atopic dermatitis (92.6%), baby food for atopic dermatitis (67.6%), related community (58.8%), product information (32.4%) and baby food preparation for atopic dermatitis (23.5%). Qualitative evaluation was conducted based on the American Library Association website checklist; Website operator and information sources were provided for 62.7% and 38.8% of the websites, respectively. The purpose of a website was more explicitly stated in medical clinic sites than nonmedical sites. Only 24.2% of websites had a title that appropriately reflected the site's purpose. The majority (92.5%) of the sites were easy to read and understand. Information was judged to be sufficient in 65% of the medical sites and 74.1% of non-medical sites. A feedback menu and search function were enabled in 85.1% and 28.4% of the sites, respectively. The mean score for quality grade was 14.64 (range 9-19). In conclusion, in order to improve the information of baby food for atopic dermatitis infants in websites, accurate information by experts and continuing monitoring are highly required.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.18 no.2
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• pp.67-79
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• 2023

The bounce rate is the rate at which a user leaves immediately after visiting, and this study aimed to find out what attributes of a website affect the bounce rate. Web site evaluation items were defined as a total of 4 items and 27 evaluation attributes, including usability, information, service interaction, and technology, so that they can be commonly applied to venture companies in various industries through prior research. As a result of the study, 6 website attributes that affect the bounce rate were verified to be significant by discriminant analysis and decision tree analysis. Suggestions to reduce the bounce rate of venture business websites through this study are as follows. First, the path name of the website is displayed as mandatory and a pull-down menu function is added to facilitate movement to other pages. Second, it is good to expose core content that can attract users' attention in the form of a banner, and place internal link banners in the right place on sub-pages. Third, external links should be linked to a new window so that they do not leave the current page immediately so that they can be re-entered. Lastly, it is recommended to expose the contact information of the person in charge and consultation function as direct information for communication with customers, but if individual response is difficult, at least the consultation function must be added. These suggestions are expected to be of practical help in various fields such as website development, operation, and marketing. However, in special cases, a high bounce rate may be normal, so it should be considered according to the situation.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.4
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• pp.455-465
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• 2011

This study explores the CSR activities of Korean fashion corporations. A contents analysis of corporate websites was carried out to investigate the structure and function of their websites and the activity dimensions related to the CSR of Korean fashion corporations. The subjects were the Korean top 100 fashion corporations according to total sales in 2009. The findings throughout the research are as follow. First, a total of 46 corporations created the contents about CSR activities on their websites. A total of 32 of them communicated their CSR activities on the main menu at the intro page of the website. Second, the CSR activities of Korean fashion corporate were classified the 3P dimensions, profit (economic responsibilities), planet (environmental responsibility), and people (social responsibility). We found a total of 228 CSR issues for Korean fashion corporations. The issues included in the people dimension were 71.0%, planet issues 16.7%, and profit issues 12.3%. The most significant issue was the economic support responsibility to social organizations included in the people dimension.

• Journal of the Korean Society for information Management
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• v.18 no.1
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• pp.43-64
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• 2001

The purpose of this study is to examine the features of Internet bookshops in order to suggest the most effective website model for them. Seven Internet bookshop websites are analyzed. The evaluating criteria includes: interface layout, contents, function aspects. The results show that a suggested model should include various aspects: 1) user-centered menu structure, 2) effective search methodlsubject directory, and 3) various and good quality review.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.14 no.2
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• pp.159-178
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• 2003

Electronic reference service was defined as reference service designed for remote users and identified by a specific link from a library' website. This study examined whether academic libraries deliver web-based electronic reference services to remote users. Particularly, four types of electronic bulletin board services, free bulletin board, FAQ, Q＆A and reference question-response service were measured in terms of 8 types of questions and 12 contents of questions. The result showed that there was few differences among 4 services. Guidelines for effective use of electronic bulletin board services in academic libraries were suggested: standardization of service names, easy access to menu services, definition of each menu, search function for contents and standard web forms.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.516-524
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• 2007

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.

• Journal of the Korean Dietetic Association
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• v.14 no.3
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• pp.218-228
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• 2008

This study was conducted to evaluate the quantitative and qualitative aspects of Korean websites related to nutrition education. A total of 30 websites were ultimately selected through 4 major Internet search engines, including Naver, Yahoo, Daum, and Nate, using several key words (i.e., nutrition education, dietary life education, nutrition information, nutrition management, etc.). A systematic review was conducted for each of the selected websites based on the American Library Association (ALA) website checklist and a data abstract form that was adapted from a previous study. Approximately two thirds of the websites were established between 2002 and 2005, and 46.6% were administrated by public health centers or schools/colleges. The most frequently targeted group was the generally healthy population (30.0%). Among the various topics of nutrition information provided, “balanced diet” was the topic most often provided by the websites. Also, an increasing trend for utilizing multimedia tools was observed; however, little technical support or instruction was provided by the websites. Only 50.0% and 63.3% of the sites clearly stated their operators and sources of provided information, respectively. Overall, the purposes of sites were clearly stated, and were not overshadowed by advertising. And most features of design, stability, and content were found to be appropriate, but several aspects, such as establishing a help/FAQ menu, regularly updating nutrition information, and converting provided information into a database for easier search and update, needed improvement. In addition, active operational strategies are greatly needed to encourage the application of materials found on sites into real educational settings.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.155-168
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• 2003

As people's interest about food service rises, curiosity about correct foodservice company's information is rising on own inclination and necessity than usual foodservice company. Full text search site that do to foodservice company hereupon is operated, it is becoming menu that do not fall in name of ' Eumsikjeomchatgi ' in a representative search site such as Yahoo, Empas, Hanmir and so on. But, is not beam margin battle array that these search engines find data that they want being applied perfectly in site FACE that is use up to now. Also, is looked that there is problem about practical use service and search. Because search effect of site by that investigate consumers' awareness and practical use turkey for foodservice company search site and diagnose present level, it is thing to grope improvement. This research may supply one suggestion point establishing by more effective marketing communication strategy through internet hereafter.

• Journal of the Korean Society for information Management
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• v.17 no.4
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• pp.137-155
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• 2000

The purpose of ihis study 1s lo prov~de gu~delme or webslle deslgn for utilization of academic library websile. The evaluauon criteria of wcb resource and the design c~ileria of library websile are reviewed, and analysis criteria for tllis study x e selected 23 wcbsilcs of academic library are selected and analyzed for h e view 01 authorily, rnformat~on content, fui~diou, and design There arc several problems in menu systcm, casiness of access, and design. The result 01 ihis study suggesls the guideline ior design of academic librlvy wcbsile.