• Proceedings of the Korea Information Processing Society Conference
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• 2023.05a
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• pp.248-249
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• 2023

프랜차이즈 카페와 달리 개인 카페에서는 쿠폰을 발급하고 관리하는 것에 대한 어려움이 존재한다. 따라서 본 연구는 여러 매장에서 통합적으로 사용할 수 있는 쿠폰 시스템을 개발하였다. 이는 퍼블릭 블록체인을 활용하여 사용자들 간 쿠폰 발급과 사용 과정의 투명한 공개 및 공유가 가능하도록 설계됐다.

• Journal of Distribution Science
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• v.9 no.4
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• pp.5-13
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• 2011

This study provides analysis of the effectiveness of domestic marketing strategies of the Korean coffee shop "Caffe Bene". It bases its evaluation on statistical outputs of 'choice attributes,' "market segmentation," demographic characteristics," and "satisfaction differences." The results are summarized in four points. First, five choice attributes were extracted from factor analysis: price, atmosphere, comfort, taste, and location; these are related to coffee shop selection behavior. Based on these five factors, cluster analysis was conducted, with statistical results classifying customers into three major groups: atmosphere oriented; comfort oriented; and taste oriented. Second, discriminant analysis tested cluster analysis and showed two discriminant functions: location and atmosphere. Third, cross-tabulation analysis based on demographic characteristics showed distinctive demographic characteristics within the three groups. Atmosphere oriented group, early-20s, as women of all ages was found to be 'walking down the street 'and 'through acquaintances' in many cases, as the cognitive path, and mostly found the store through 'outdoor advertising', and 'introduction'. Comfort oriented group was mainly women who are students in their early twenties or professionals, and appeared as a group to be very loyal because of high recommendation to other customers compared to other groups. Taste oriented group, unlike the other group, was mainly late-20s' college graduates, and was confirmed, as low loyalty, with lower recommendation activity. Fourth, to analyze satisfaction differences, one-way ANOVA was conducted. It shows that groups which show high satisfaction in the five main factors also show high menu satisfaction and high overall satisfaction. This results show that segmented marketing strategies are necessary because customers are considering price, atmosphere, comfort, taste, location when they choose coffee shop and demographics show different attributes based on segmented groups. For example, atmosphere oriented group is satisfied with shop interior and comfort while dissatisfied with price because most of the customers in this group are early 20s and do not have great financial capability. Thus, price discounting marketing strategies based on individual situations through CRM system is critical. Comfort oriented group shows high satisfaction level about location and shop comfort. Also, in this group, there are many early 20s female customers, students, and self-employed people. This group customers show high word of mouth tendency, hence providing positive brand image to the customers would be important. In case of taste oriented group, while the scores of taste and location are high, word of mouth score is low. This group is mainly composed of educated and professional many late 20s customers, therefore, menu differentiation, increasing quality of coffee taste and price discrimination is critical to increase customers' satisfaction. However, it is hard to generalize the results of study to other coffee shop brand, because this study have researched only one domestic coffee shop, Caffe Bene. Thus if future study expand the scope of locations, brands, and occupations, the results of the study would provide more generalizable results. Finally, research of customer satisfactions of menu, trust, loyalty, and switching cost would be critical in the future study.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.484-491
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• 2005

Quantitative microbial risk assessment (QMRA) analyzes potential hazard of microorganisms on public health and offers structured approach to assess risks associated with microorganisms in foods. This paper addresses specific risk management questions associated with Staphylococcus aureus in kimbab and improvement and dissemination of QMRA methodology, QMRA model was developed by constructing four nodes from retail to table pathway. Predictive microbial growth model and survey data were combined with probabilistic modeling to simulate levels of S. aureus in kimbab at time of consumption, Due to lack of dose-response models, final level of S. aureus in kimbeb was used as proxy for potential hazard level, based on which possibility of contamination over this level and consumption level of S. aureus through kimbab were estimated as 30.7% and 3.67 log cfu/g, respectively. Regression sensitivity results showed time-temperature during storage at selling was the most significant factor. These results suggested temperature control under $10^{\circ}C$ was critical control point for kimbab production to prevent growth of S. aureus and showed QMRA was useful for evaluation of factors influencing potential risk and could be applied directly to risk management.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.203-221
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• 2016

This study aims to analyze the impact of servicescape on the perceived values and brand attitude of coffee customers. In order to archive our research objects, current study employed SPSS 22.0 statistal program. The summary is as follows. First, it was revealed that the servicescape of coffee shops has a positive influence on perceived value. Second, the servicescape of coffee shop has a positive influence on brand attitude. And perceived value of the customer has a positive impact on customer brand attitude. Based on the results, this research has concluded some theoretical suggestions as follows. First, in case of brand coffee shop, it was analyzed that the attractions of interior design color, floor and wall interior, and structure has influenced on the differentiated values of customers. Also, the accessability shows that the brand coffee shops with parking facilities along with the convenience provided by the off-site facilities make customers highly recognize the brand values. In addition, the results found that the factor of service condition becomes a determining factor. Thus, current study will contribute to consider the various elements of service scape when new business develop as well as redesign the previous stores.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2017.06a
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• pp.14-17
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• 2017

인터넷의 발달과 스마트 디바이스의 등장은 기존의 쇼핑구조 및 쇼핑방식에 큰 변화를 가지고 왔으며, 소비자의 일상생활에도 주목할 만한 질적 성장과 발전을 이루게 하였다. 특히, 쇼핑구조는 소매점에서 대형 쇼핑몰로 오프라인 구매에서 인터넷과 스마트 디바이스를 통한 온라인 구매로 변화하고 있고, 쇼핑방식도 오프라인 매장에서 인터넷, 모바일 등 복수 채널을 종합해 고객경험 관리를 최대화하기 위한 옴니 채널의 형태로 급격하게 변하고 있다. 그러나 기존의 옴니 채널은, 고객의 상품 구매 경험을 극대화 시키는 데 중점을 두었기 때문에, 고객 입장에서 보면 채널별 제품정보(가격, 환불정책, 배송정보, 공급점포의 위치 등)의 부족 및 일관성이 결여되어 있어 최종 구매결정까지는 시간이 걸리고, 구매한 제품에 대한 만족도가 낮아서 반품 비율이 상당히 높은 것이 현실이다. 마찬가지로, 유통업체 입장에서 보면 제품의 유효기간, 재고 관리 등 유통과정에 있어서의 제품정보의 일관성이 결여되어 있어, 완전하고 정확한 최신 제품정보의 제공을 통한 소비자의 구매 유도에 큰 어려움을 겪고 있다. 본 논문은 멀티미디어(영상 및 음성) 식별기술을 이용하여, 기존(고객중심)의 옴니 채널이 가지고 있는 문제점을 해결하여, 소비자 및 유통업체에게 구매 및 관리에 충분하고 일관성이 있는 "제품정보 중심의 옴니 채널" 유통모델 및 구현에 관한 방법을 설명한다.

• Proceedings of the KOR-KST Conference
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• 1998.10a
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• pp.488-495
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• 1998

대도시지역은 인구와 경제활동의 밀집도가 매우 높은 지역이나 계속되는 교통혼잡의 가중에의한 신속한 물자이동의 제약과 화물작업을 위한 공간의 부족 등으로 인하여 원활한 수송활동과 물류활동을 제한하는 장애요인들이 화물의 이동에 비하여 많은 실정이다. 도시가 존속하고 생산활동, 소비활동을 하기 위해서는 원자재, 에너지, 제품 등이 도시내·외를 통해 생산부문간과 개인·집단간에 원활한 수송이 이루어져야 한다. 하지만, 서울과 같은 대도시는 우리 나라 전체 경제에 미치는 영향이 매우 큼에도 불구하고 급속하게 증가하는 승용차 위주로 교통소통, 교통체계개선(TSM), 도로망 구축 등의 정책이 시행되어 왔다. 대규모 물류이동이 필수적인 서울의 남대문시장, 동대문시장, 용산전자상가 등 오래전부터 형성되어 온 도심상가지역은 굳이 언급하지 않더라도 서울 근교 신도시에 점차 확산되고 있는 대형 할인매장 등의 유통업무지구, 대형 사무용 건물 등에 원활하고 적시의 수송지원을 위해서는 체계적이고 합리적인 물류체계와 화물시스템 못지 않게 그에 따른 도로의 기하하적 구조나 화물차량을 고려한 신호체계 등이 필요하다. 따라서, 본 연구에서는 일반적인 도시 TSM기법 중에서도 화물차량 위주의 TSM기법에 중점을 두고 대도시에 적용 가능한 도로상의 화물차량 소통기법을 연구하여 그 적용성과 기대효과를 살펴보는데 그 목적이 있다. 본 연구는 크게 도시외곽을 경유하는 화물차량에 관한 도시외곽 화물 TSM 기법과 도시내 통과차량 소통기법, 주·정차 및 조업차량관리기법의도시내 화물TSM 기법으로 구성되어 있다. 도시외곽 화물 TSM 기법의 주내용은 신호체계 개선과 도로의 기하구조 개선 등이며, 도시내 화물 TSM 기법은 화물차량의 도시내 교통소통 기법과 화물차량의 주·정차 관리 및 조업차량 관리에 대한 연구를 수행한다. 대부분의 TSM 개선방안의 시행주체가 경찰청과 시이므로 본 연구의 결과는 도시의 원활한 화물교통소통을 위하여 적용가능할 것으로 예상된다.

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.308-314
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• 2011

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

• Journal of Environmental Health Sciences
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• v.27 no.1
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• pp.69-74
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• 2001

A study on temperature control of freezers & refrigerators in department stores and supermakets was conducted in Taegu are from July 15 through August 30 in order to determine how the temperature is effectively controled for food safety. Five departments and four supermarkets were selected randomly and fifty seven refrigerators and fifty nine freezers were inspected to observe temperature of thermometers and measure the temperature of the coolers by laser thermometer. The results are as follow; 1. Out of one hundred and sixteen coolers, eighty six (74.1%) were open type coolers and thirty (25.9%) were closed types (p<.05). 2. Twenty five (89.3%) of refrigerators and twenty three (82.1%) of freezers in department stores had thermometers and twenty seven refrigerators (93.1%) and twenty two (71%) of freezers in supermarkets had thermometers respectively (p<.01). 3. The measured temperatures of coolers increased in the afternoon to compared to the temperatures of them in the morning time (p<.01). The difference of temperatures of coolers between department stores and supermarkets was wider in the supermarkets and difference of temperatures of food items between refrigerators and freezers was wider in the refrigerators but the difference was not statistically significant. 4. The temperatures of forty four (84.6%) out of fifty two refrigerators within recommended ranges and those of forty two (93.3%) of forty five freezers higher than recommended ranges (p<.05).

• Journal of Korea Multimedia Society
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• v.14 no.2
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• pp.249-257
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• 2011

To protect the market for various products, existing authentication techniques using ID, hologram and RFID have been gradually developed. However, these methods can be easily exposed the authentication information, and also these exposed information easily copy. Thus, production of the counterfeit goods can not completely prevent. In this paper, to solve these problems, we designed JCVM file system for saving and managing the authentication information, user's information and a sales agency information into the smart card. And we designed and implemented an authentication protocol that can authenticate to avoiding exposure using processor of the smart card. Through this, this proposed scheme can prevent occurrences of the counterfeit goods. And also, can be used for authentication as any product that can attach the smart card.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2000.04a
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• pp.139-142
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• 2000

Excessive inventories result from poor scheduling, planning, and controls, and the converse is also same. With adequate inventories, supplies can transport products to customers in time without excessive delivering cost. So efficient inventory control is vital for successful logistics management operation. In terms of mass discount retailers such as Wal-Mart, Carrefour, E-Mart, and so on, they require the high-quality services such as a small-amount and a high-frequency delivery because of having small warehouse and wanting possess much more various goods. In the opposite, manufactures ask mass discount retailer to delivery more lots of goods because of reducing the number of deliveries. It goes without saying that both wish to prevent stockout(lack of inventories). Usually, mass discount retailers have the power more than manufactures. This paper proposed how to manage inventory and how many to order in view of the TPLC and supplier. We considered the economic order quantity models for multiple items so as to prevent urgent deliveries as possible as. And the tradeoff stockout costs and delivering costs.