• Culinary science and hospitality research
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• v.23 no.2
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• pp.86-94
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• 2017

This study was conducted to derive a positioning map using multidimensional scaling method to understand how the brand image of national foods including Korean food, Chinese food, Japanese food, Thai food, and Vietnamese food is perceived by domestic and foreign tourists. In order to achieve the research purpose, this study collected 250 data through online and offline surveys for potential food tourists who are interested in visiting overseas. Except the unfaithful responses or missing values, 202 data were analyzed. As a result, first, 8 factors which are considered to be important by food tourists were extracted. Second, the result of similarity analysis using ALSCAL and PROXSCAL did not show that the foods of the five countries were very similar, but all countries seemed to be more likely to compete with each other. Third, attribute selection also indicates that mean value of food taste (3.88), national image (3.82), and sufficient food quantity (3.65) had high level of importance, respectively. These results may provide practical implications for development of branding strategy in food tourism.

• Journal of Service Research and Studies
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• v.14 no.2
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• pp.138-157
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• 2024

Due to recent developments in smartphones, lifestyles centred around their use are rapidly changing across many societal areas. Mobility apps, widely used by a large number of people, have also become popular among tourists for travel purposes. This trend is exemplified by the premium taxi industry, which champions smart mobility services-an essential component of smart tourism-to attract tourists as customers. This study investigates how smart mobility service attributes influence memorable user experiences from the perspective of both residents and tourists. It also examines the consequent image of smart mobility and users' intentions to reuse these services. To this end, a survey and analysis were conducted with 320 registered customers of domestic premium taxi companies, which are expanding their services to cater to both residents and tourists. The analysis confirmed all hypotheses. Among the attributes of smart mobility, involvement played a crucial role in shaping the image of smart mobility, more so than refreshment or novelty. Furthermore, the image of smart mobility significantly impacted the intention to reuse it. Based on these findings, this study presents practical implications regarding which empirical factors should be managed from a smart mobility perspective to foster a positive image and encourage reuse.

• Journal of the HCI Society of Korea
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• v.2 no.1
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• pp.25-31
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• 2007

We develop an interactive relighting renderer allowing camera view changes based on a deep-frame buffer approach. The renderer first caches the rendering parameters for a given 3D scene in an auxiliary buffer with the same size of the output image. The rendering parameters independent from light changes are selected from the shading models used for shading pixels. Next, as the user interactively edits one light at one time, the relighting renderer instantly re-shades each pixel by updating the contribution of the changed light with the shading parameters cached in the deep-frame buffer. When the camera moves, the cache values should be re-computed because the currently cached values become obsolete. We present a novel method to synthesize them quickly from the cache images of the user specified cameras by using an image-based technique. This computations are all performed on GPU to achieve real-time performance.

• Cartoon and Animation Studies
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• s.16
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• pp.141-163
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• 2009

This paper examined the goblin characters in Japan animation. The meaning of the goblin in this paper is not a just monster. They have a spirit. This concept is based on animism in japanese mind. I attempted a chase of goblin character's making methods. My theoretical approaches lean on the concepts "inter-textuality" of Julia Kristeva and "text" of Roland Barthes. First of all, I compared some beings of the old chinese myth-geographical book with some characters of Japan animation . The making method of goblin characters is two. One is 'Hybrid', the other is 'Mutant'. And than I appled to Japanese traditional image, "Baek-kuy-ya-hang-do"(hundreds of goblins' parade). The making method of goblins is combined to a inter-textual way as hybrid or mutant.

• Journal of the Korean School Mathematics Society
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• v.15 no.3
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• pp.453-465
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• 2012

In this paper, we first analysis definition of continuity of functions in high school textbooks, the mathematics high school curriculum and university mathematics textbooks. We surveyed what was causing the students to struggle in their concept image of continuity of functions. We arrived at that students' concept for errors in images of continuity of function were caused by definition of continuity of functions in high school textbooks.

• Journal of Communication Design
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• v.38
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• pp.80-90
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• 2012

The purpose of this study is to determine the differences in eye-tracking, which is one of the emotional reactions of the autonomic nervous system, against various experimental stimuli that vary in terms of the movement attributes of graphic image. This experiment conducted an analysis of variance of the movement factors(n) in each movement attribute(speed, horizontality movement, verticality movement, diagonal movement). Dependent variables were the fixation starting time, the fixation dwell time, the whole fixation time from stimulus appearance, and the eye-tracking length. The result of eye-tracking against movement speed showed nonsignificant differences for each movement attribute. In the horizontality movement, the → movement was higher than the ← movement. In the verticality movement, the ↑ movement was higher than the ↓ movement. In the diagonal movement, there was not significant differences for each movement attributes.

• Proceedings of the Korean Institute Of Construction Engineering and Management
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• autumn
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• pp.129-136
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• 2001

Advances in new information technology enable practitioners at construction sites to capture image information on overall sites and various work results through digital cameras. Also more and more government agencies and clients are accepting construction site information in a digital format. This research developed an Internet-based construction image information management system for effective construction management and sharing information among project participants. This system named CiMS provides a way to store/search/share site image information by representing the information through the combination of work items, work areas, performing companies, captured dates and purposes. CiMS has been applied in a real construction project for system refinement and verification. It is expected that CiMS can improve the construction site photo management paradigm, and the contents of CiMS can be incorporated into the corporate knowledge database.

• Archives of design research
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• no.16
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• pp.225-234
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• 1996

The purpose of this study is to provide and suggest useful data in use of kinds of violet that is resulted from general color images of violet. The origin, history, and general images of kinds of violet were studied, and were classified vased on documcntary reviews. Findings are as follows: 1) The kinds of violet were used purple, violet, mauva, and magenta in the order of appearance of its color names and the categories of violet had been extended from dark reddish violet to affilicated colors of bright violet by development in synthetie dyestuff. 2) The kinds of violet has neutral characters due to the combination of two extreme colors, red and blue, and thereby revealing voth attreibutes in terms of symbolic, emotional, and spychological features of colors. The positive images in kinds of violet can be classified as nobleness, holiness, mysteriousness, sleep/sedation, sensuality, femininity, fragrance, and the negatibely classified images are weakness, sadness, maelancholiness, death(for example, the mourner's gard in royal families), symbols of moral corruption, and superstition.

• The Journal of the Korea Contents Association
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• v.8 no.10
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• pp.351-360
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• 2008

The purpose of this study is to segment visitors for beer franchise restaurants. Total of 308 questionnaires were distributed to the beer franchise restaurant customers of Kangnam area, Seoul. To accomplish the aim of this study, author took the following three steps. Firstly, literature review was done to find out selective attributes for restaurant and bar and market segmentation. secondly, Selective attributes of beer franchise were analyzed and five factors, -'additional service', 'side dish quality', 'service class', 'accessibility' and 'outlet image'- were extracted. Lastly, customers of beer franchise shop were divided into two groups by the selective attributes, -'simple visiting group' and 'active lover group'. Those variables-loyalty, intent to recommend and overall satisfaction- have significant influence on 'active lover group'. Other than that, other variables -demographic characteristics and customer's behavior characteristics- didn't play important role to distinct two groups. As a result, only basic information for setting up marketing strategy of each market was provided.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.7
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• pp.4229-4236
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• 2014

This study discusses the customer satisfaction as a result of the attributes of menu choice that can meet the needs of foreign visitors. Furthermore, it discusses the possibility that Korean food can be recognized internationally and the research data be available in advance for the people who are going to visit Korea. This study is based on documentary records and empirical studies to analyze and appreciate the effects of customer satisfaction in restaurants that foreigners usually visit. The documentary records are rooted in the related books, papers published in domestic and international associations, academic journals, and various periodicals. According to this research, the attributes of the menu choice in relation to the differences in their purposes has a meaningful influence on the customer satisfaction, so the menu choice of foreign tourists drives their gratification of Korean food. In short, the explanations and ingredients list about items in Korean restaurants need to be improved and explained to increase the number of potential foreign tourists.