• Journal of Korean Society for Quality Management
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• v.49 no.3
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• pp.433-446
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• 2021

Purpose: The main purpose of this study is to analyze the case of the transparent PET bottle resource circulation project of BYN Black Yak Co., Ltd., present implications, and propose ways to spread it in the future. Methods: In this study, the logic of the Double Diamond Model is applied to analyze the development process of sustainable fashion made from BYN Black Yak Co., Ltd.'s PET Bottle Resource Circulation System. Results: The K-rPET Resource Circulation Project of BYN Black Yak Co., Ltd. is recognized as a best example for its contribution to eco-friendly activities, solving social problems, raising consumer awareness, and sharing recycling habits. Before the plastic bottle becomes a garment, five steps are taken (discharge of PET bottle → collection of PET bottle → recycling of PET bottle → fabrication of yarn → production of the finished product out of the fabric). BYN Black Yak Co., Ltd. has successfully commercialized it by recycling reverse-recovery PET bottles by making solutions to problems that have not been solved at each stage. Conclusion: In addition to efforts to find and strengthen weak links presented in the Theory of Constrains (TOC), it appears to have systematically carried out activities to convert stakeholder discomforts into a package of gain points. As shown in the slogan "We are all in!" the proposal and implementation for the completion of a true environmental system is judged to have truly performed ESG management well for the company's business. ESG management activities at BYN Black Yak Co., Ltd. are expected to continue.

• The Journal of Society for e-Business Studies
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• v.17 no.4
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• pp.17-37
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• 2012

The evolution of the IT facilitated the social actions of the consumers by supporting social communication of the online users. At the same time it help for the consumer to post malicious comments on the Internet or to spread the unproven news for distorting the public opinion in the SNSs. Although the number of the consumer unethical behaviors and the estimated damage of the innocent companies have been increased, a few studies had investigate on this issue. Based on the Literature on the consumer unethical behaviors and the institution based trust, we had developed the defense strategies against the consumer unethical behaviors. This study would introduce the new perspective that the consumer could always not be innocent. Also, the defense strategy developed in this study could contribute to make the guideline for consumer service manual.

• International Journal of Human Ecology
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• v.8 no.1
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• pp.79-94
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• 2007

Previous studies showed that traditional attitudes toward consumer credit and the accumulation of debtare declining, especially among younger life stage groups. The social stigma of high debt levels has largely gone. However, only a few researchers have studied and changes in consumers' attitudes toward credit and its determinants. This study investigates factors related to the probability of respondents having favorable or unfavorable attitudes using the 1992-2004 U.S. Surveys of Consumer Finances. A logistic analysis was used since the dependent variables were binary. All other things equal, respondents in 1995, 1998, 2001 and 2004 were significantly less likely to have favorable or unfavorable attitudes toward credit than otherwise similar respondents in 1992, but the patterns did not correspond well to the changes in the bankruptcy rate. Black and Hispanic respondents were more likely to have favorable attitudes and less likely to have unfavorable attitudes than were otherwise similar white respondents, but those in the Other group, mostly Asians, were not significantly different from whites. Respondents with college degrees were less likely to have a positive attitude and more likely to have a negative attitude than those without a college degree. Respondents who took risks with investments were more likely to have a positive attitude and less likely to have a negative attitude than those unwilling to take risks. Implications for understanding of credit use are discussed. This publication was made possible by a generous grant from the NASD Investor Education Foundation.

• The KIPS Transactions:PartD
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• v.11D no.2
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• pp.381-386
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• 2004

Because of rapid increase of internet user, numerous popular web sites have been made on the internet but it is hard to find out a systematic technique for the selection of qualified web site in consumer position. Generally, there are black box, white box and gray box viewpoint for evaluating web site. In this paper present evaluation criteria based on AHP(Analysis Hierarchy Process) technique of black box viewpoint for optimal web site selection in consumer position. We considered usability, efficiency, compatibility based on ISO/IEC 9126 for quality measurement of web site and executed practical analysis about web site in internet. This paper show that the proposed selection technique is applicable to optimal web site selection.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1058-1063
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• 2015

The feasibility of incorporating black sesame powder (BSP) as a value-added food ingredient into bakery products was investigated using a cookie model system. BSP was incorporated into cookies at different content: 0%, 2%, 4%, 6%, and 8% (w/w) based on the total weight of wheat flour. The spread ratio and loss rate of cookies increased significantly with increasing levels of BSP (P<0.05). All color characteristics, including lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$), decreased with a higher amount of BSP. Use of BSP significantly reduced the hardness of cookies (P<0.05), but no significant differences were found between the control and 2%, 4%, and 6% samples (P>0.05). 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) radical scavenging activities increased significantly (P<0.05). The consumer acceptance test indicated that addition of BSP up to 4% had a favorable effect on consumer preferences. Overall, cookies containing 4% BSP will add the advantage of the functional properties of BSP maintaining the consumer acceptability.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.785-792
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• 2007

The aim of this study was to develop rice cookies based on 'Goami 2' rice, and made with sesame (white and black) and perilla seeds. Furthermore, we studied the physicochemical and sensory characteristics of the cookies as well as the alternative effects of the sesames or perilla seeds for butter, where we substituted the sesames or perilla for 30% of the total butter. The pH values of the cookie doughs made with the sesames or perilla seeds were significantly different (p<0.001), whereas the spread factors of the doughs were not significantly different. The Hunter color L-, a-, and b- values were significantly different for the cookies made with the added sesames or perilla seeds (p<0.001). The brittleness of the Goami 2 rice cookies (control) was significantly higher than that of the cookies made with the sesames or perilla (p<0.001). In a descriptive analysis performed by 8 trained panelists, the following sensory characteristics: yellow, black, sweet taste, nutty taste, nutty odor, oily flavor, and off flavor, were significantly different among the cookie samples. In a consumer test by 50 women students, the Goami 2 rice cookies were preferred in the following order: Goami 2 rice cookies with no additions > black sesame cookies > white sesame cookies > perilla cookies. In conclusion, some physicochemical and sensory characteristics of the cookies were different, in relation to being made with or without the sesame or perilla seeds. However, because of the small difference in acceptance among the cookies, the sesame and perilla rice cookies show strong potentials for consumer acceptance. Moreover, the black sesame cookies were more acceptable in terms of butter substitution for the cookie preparation.

• Journal of Convergence for Information Technology
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• v.12 no.5
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• pp.183-193
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• 2022

The purpose of this study is to analyze the effect of black consumer behavior perception on the anger expression and turnover intention of beauty workers. For data collection, the final 392 copies were used by distributing questionnaires to 400 people for three months from November 1, 2021 to January 31, 2022, centering on beauty service workers in Seoul, Gyeonggi, and Incheon. For data analysis, SPSS 25.0 program was used. Frequency analysis was performed to identify demographic characteristics, and factor analysis and reliability analysis were performed to understand the validity of the measurement tool. Correlation analysis, A regression analysis was performed. As a result of the analysis, the transient and deterrence of black consumers had a positive (+) effect on anger expression, anger suppression, and turnover intention, and anger expression and anger control had a positive (+) effect on turnover intention. Therefore, it is necessary to raise excessive problems of black consumers or eradicate forced services, and it is believed that proper customer response methods and programs for stress relief should be provided by members.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.541-548
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• 2016

Purpose: For dissecting the possible benefits and usages of Cheonggukjang, five different beans, soybean, black soybean, red bean, chickpea, and lentil bean, underwent the fermentation process along with Bacillus subtilis. Methods: Resultant Cheonggukjang physicochemical and sensory properties such as pH, amino type nitrogen, slime contents, rheological properties, and sensory strength and consumer acceptance were analyzed. Results: Values of pH were found to be highest in Cheonggukjang made with soybean (SC), followed by Cheonggukjang made with black bean (BSC) and Cheonggukjang made with red bean and soybean mixture (RBSC), and lastly Cheonggukjang made with chickpea (CBC) and lentil bean (LBC). Amino type nitrogen values were shown to be highest in SC with a value of $394.74{\pm}28.80mg%$, subsequently were values taken from RBSC, followed by BSC, CBC, and lastly LBC. Slime contents were the highest in SC with a value of $3.44{\pm}0.36%$, with RBSC, BSC, CBC, and LBC without statistical difference. Total colony count was found to show higher value in BSC, SC, and RBSC, in contrast to the lower values found in CBC and LBC. Color was shown to be lightest in CBC and with darker shades shown that of SC, LBC, RBSC, and BSC in descending order. In rheological properties, hardness, adhesiveness, and viscosity were found to be highest in SC. Sensory strength analysis and sticky appearance were highest in SC, with fermented odor being lowest in CBC and BSC. The strength of sweetness, sourness, and umami taste did not show statistical difference, however, bitterness was shown to be highest in LBC and lowest in CBC, SC, and BSC. In the consumer acceptance test, overall acceptance was highest in SC and CBC. Conclusion: In conclusion, SC was found to be the best bean variety for making Cheonggukjang fermented with Bacillus subtilis, however, CBC may act as an alternative for manufacture of Cheonggukjang resulting in sound consumer acceptance.

• Korean Journal of Human Ecology
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• v.18 no.1
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• pp.247-257
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• 2009

The purpose of this study was to examine the effects of interior color and product volume of clothing shop on consumer's store image and preference for a clothing shop. The research methodology was a survey questionnaire and the subjects were 516 university students in Daejeon, Korea. The measuring instruments were stimuli and self-administrated questionnaire. The stimuli were 7 pictures of clothing shop including interior color and product volume variables, and the self-administrated questionnaire consisted of semantic differential scales for store image, store preference, and subject's demographic attribution. The data were analyzed by t-test, ANOVA, MANOVA, Duncan's multiple range test, based on SPSS program The results were as follows: first, in clothing shop's interior colors affecting store image and preference for clothing shop, white color gave a casual, sophisticated, characteristic, and attractive image to the shops, and brown color gave an elegant, sophisticated image, while black color gave a sophisticated, uncomfortable image, and gray color gave a less positive image to them than other colors. Subjects preferred white, brown, and black color in the order. Second, clothing shop's products volume also affected consumers' store image and preference. Its small volume gave a more sophisticated, elegant image than other volume levels, and subjects preferred small and medium volume of clothing products to their large volume. Third, the effects of shop's interior color and clothes' product volume on store image were different depending on subject's sex. The results revealed that clothing shop's interior color and product volume are important VMD components affecting consumer's store image and preference, and consumer's sex has to be considered to understand the effects of VMD components on clothing shop image.

• Journal of Korea Society of Digital Industry and Information Management
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• v.14 no.2
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• pp.107-115
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• 2018

US Retailers consider two major holiday shopping days as their most profitable-the Friday after Thanksgiving, Black Friday, and the Monday after Thanksgiving, CyberMonday. Online shopping discount events have boosted up the shopping markets resulting in pumping up National economy. For such reasons, Korea also has launched online shopping discount event, which is called 'Cyber hot days'. The primary purpose of this paper is to understand consumer behavior on Cyber hot days and suggest how retailers can harness those consumer behaviors and how government agency can support both retailers and consumers to boost up shopping markets. The results of empirical test shows that economic value, emotional value, and product variety were found to be significantly related to consumers' attitude on Cyber hot days, but convenience value, social value, and product uniqueness were not. Consumers' attitude was also found to be significantly related to the repurchase intention. It implicates that price, enjoyment, and product variety are important aspects to Korean consumers when they purchase during online shopping discount event.