• Journal of Korea Society of Industrial Information Systems
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• v.16 no.5
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• pp.137-149
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• 2011

Today, a web site is used as a strategic method to fulfill a company's objectives. In particular, a web site provides a service for customers to find satisfaction in visiting family restaurants, and it recently has helped to attract the interest of a variety of customers. Currently, companies that manage family restaurants operate their Web sites as strategic tools and use them to perform public relations and marketing of their restaurants. This effort influences management and helps to improve the business and profitability of family restaurants. The research model of this study is an expansion of the Technology Acceptance Model (TAM) and examines whether ease of use and usefulness of family restaurant web sites influence the relationship of intention to use, actual use, and recommendation to use by gender. The results of this research would suggest that web sites are useful in establishing a marketing strategy for companies that operate family restaurants.

• The Journal of Information Systems
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• v.22 no.1
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• pp.65-87
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• 2013

The development and expansion of communication technology in the field of information technology (IT) have changed the method and culture of communication, mediating communication among people. In particular, since social network service (SNS) has the attributes of information delivery and processing, it has a more powerful dissipating effect and influence than other existing communication methods. The role of users in SNS is important because it has the communication structure of producer-consumer, which consists of sharing, connection and participation of users. In this line, the purpose of this study is to investigate the intention for continued use of SNS by user ability. In order to explain the motivation and behavior for continued use of SNS by users, this study employed the motivation theory and post-adaptation model. The study applied 'media literacy' to the characteristics of SNS media and environment and expanded it into the concept of 'SNS literacy' to identify the moderating effect by user ability. Referred to as 'user's ability that is required to use SNS,' the SNS literacy was verified for its moderating effect with the three sub-dimensions: 'technical accessing ability,' 'understanding ability' and 'creative ability.' The major findings of this study are as follows. First, the perceived usefulness and playfulness were found to have a significant effect on the intention for continued use of SNS, showing the same result with previous studies on technology acceptance. In other words, usefulness and playfulness are variables with an explanatory power in the SNS environment as well. Second, the conceptualization of SNS literacy with accessing ability, understanding ability and creative ability was found to be valid. Third, it was verified that there was a significant difference in the SNS literacy between perceived usefulness and continued use, indicating that users with higher ability respond sensitively to usefulness and affect continued behavior. The moderating effect of SNS literacy was also verified in the relationship between perceived playfulness and intention for continued use. The results above confirm the difference in post-adaptation behavior of individuals, and are expected to provide several implications.

• The Journal of Information Systems
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• v.24 no.2
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• pp.139-162
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• 2015

Purpose This study reviews technology acceptance research in the information system area and consumer behavior research in the marketing area, sets characteristics of convergence products, personality of consumers and communication channels as main concepts and demonstrates their effects on 'relative level of attraction' and 'intent to adoption. Design/methodology/approach The survey was conducted against potential consumers who have the intent to purchase electric communication media products that provides a variety of functions and service, such as a smart TV, a tablet PC and a smart watch. All items were adapted from previous literature and revised as appropriate the purpose of this study and measured on a 7-point Likert scale with answer choices ranging from "strongly disagree" (1) to (7) "strongly agree." Totally, 300 respondents participated in the survey. Out of the 276 respondents, incomplete or invalid 24 were discarded. With them, SPSS 18.0 and AMOS 20.0 for structural equation modeling were used for the analysis. Findings Main findings are as followed;- First, it is found that 'interrelationship of technology' and 'functional diversification' of convergence products has positive effects on relative level of attraction. Second, perceived behavior control has significant effects on the intent to adoption convergence products. Third, communication through mass media has positive effects on making potential consumers feel attraction about products while there is no relationship with the intent to a. On the other hands, it is demonstrated that there is no relationship influential relationship between communication through interpersonal channels and relative level of attraction while communication through interpersonal channels has significant effects on the intent to adoption.

• Journal of Digital Convergence
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• v.10 no.3
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• pp.191-196
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• 2012

The importance of hi-tech communications technology including mobile or ubiquitous system and the related business field is currently expanding. In terms of wellness for enhancing quality of individual life, ICT technology became a requirement, not an option. The first purpose of this study is to identify factors that influence user's perceived usefulness & perceived ease of use related to the acceptance of TAM focused on ubiquitous fitness service through multiple regression analysis, thereby discovering important factors influencing consumer behavior. In conjunction with the result, the second purpose of this study has also its implication on the u-Healthcare system development using QFD. That is, this research is to propose the possibility of combining the external variables of TAM to u-Healthcare system service characteristics with user requirement reflected by using QFD method. Based on these results, the suitable system may be constructed and developed.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.787-791
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• 2017

Panax ginseng marc is produced from fresh ginseng roots during processing and is generally treated as industrial waste. The primary aim of this study was to improve its utilization in the dairy industry as a potential high-value resource. Yogurt was prepared from 11% skim milk powder, 0.1% pectin, 10% sucrose, and ginseng marc ethanol extract (GME, 0.5% and 1.0%) in milk, and was inoculated with a 0.02% yogurt culture (Lactobacillus acidophilus, Bifido-bacterium longum, and Streptococcus thermophilus). After fermentation at $40^{\circ}C$ for 6-8 h, the physicochemical properties of samples were analyzed by the AOAC, Kjeldahl, and Soxhlet methods. Sensory evaluation was performed based on consumer acceptability scores with a 7-point scale, and antimicrobial effects were measured by the agar plate method. The moisture, crude protein, crude fat, and ash contents of yogurt supplemented with 1% GME were $85.06{\pm}0.06%$, $4.41{\pm}0.01%$, $4.30{\pm}0.05%$, and $0.81{\pm}0.03%$, respectively, with no significant changes noted from those of yogurt without GME (control), except for an increase in the crude fat content. The sensory scores of color, flavor, texture, overall taste, and overall acceptance of yogurt supplemented with below 1% GME did not differ significantly (p<0.05) to those of the control yogurt. In addition, the growths of Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, and Enterobacter sakazakii were inhibited during fermentation and storage. These results suggest that GME could be used in dairy products as a supplement and in the food industry as an antimicrobial material.

• Journal of the Korean Society of Costume
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• v.54 no.1
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• pp.53-68
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• 2004

The purposes of this study were to classify the contents of lifestyle of adolescence consumers, to examine the differences of lifestyle, importance of store attribute, preference of fashion store according to demographic variables, to test preference of fashion store and lifestyle, preference of fashion store, and to examine how the preference of fashion store was influenced by lifestyle, importance of store attribute, and demographic variables. Subjects were 317 adolescence consumers(13-24 years) in Seoul, Korea. Preference of imported & brand goods, orientation of fashion & beauty life, and family orientation had a direct effect on preference of department store($R^2$=.129). Sex had an indirect effect on preference of department store through orientation of fashion & beauty life. Search of video media & information and age(-) had a direct effect on preference of entertainment shopping center($R^2$=.150). Orientation of fashion & beauty life(-), sales promotion, sex, and reasonable consumption had a direct effect on preference of discount store(R =$^2$.109). Sex(-) had an indirect discount store through orientation of fashion & beauty life, and sex(-), search of video media & information, age(-), and reasonable consumption did through sales promotion. Sales promotion, preference of imported & brand goods(-), and store atmosphere(-) had a direct effect on preference of traditional market($R^2$=.060). Sex(-), age(-), search of video media & information, and reasonable consumption had an indirect effect on preference of traditional market through sales promotion, and search of video media & information, reasonal consumption, and acceptance of foreign culture did through store atmosphere.

• Journal of Food Hygiene and Safety
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• v.16 no.2
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• pp.152-158
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• 2001

A survey of consumers'awareness and attitudes about food biotechnology was conducted during May through August of 2001 with a random sample of 750 Korean consumers. More than 70% of the respondents was exposed to some informations related to genetically modified (GM) foods. The greatest benefit of the development of GM foods was thought to be the remedy for the food shortage in the future. More than 90% of Korean consumers wanted GM foods labeled. About 20% of the respondents would buy GM foods voluntarily, whereas over 50% would not until they found out more. More consumers responded that they would not buy herbicide-tolerant GM soybean but buy vitamin-enriched GM soybean. It seemed to be that many Korean consumers do not make decisions of acceptance or rejection of GM floods not on the basis of biotechnology but on the basis of the word(s) used to describe the products, such as herbicide and vitamin. Only 4% of Korean consumers responded that GM foods were the greatest safety-threatening factor of Korean foods and that the most interested information on food labels was whether the food was produced by biotechnology.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.12 s.159
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• pp.1788-1799
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• 2006

Assessment of the implementation of a web-based courseware technology application across a merchandising program over a two-year period provides empirical evidence that students believe the technology was easy to use and useful. Results also show that the use of the application was not a hard-ship for the students in terms of time or access, that students in lower class ranks who had not had technology enhanced courses previously were more satisfied with the technology than upper class students, and that perceptions of the technology and satisfaction with it increase with experience using the technology.

• Food Science and Preservation
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• v.17 no.2
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• pp.236-242
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• 2010

This study was conducted to develop a functional syrup by using maca extract. Five different levels (0%, 7%, 14%, 21%, 28%) of maca extract was added and the physicochemical properties were investigated. The pH of control syrup was lower than that of syrup added with maca extract. Viscosity increased with increasing amount of maca extract. Hunter L value decreased while b value increased as maca extract level increased. Results of consumer acceptance test revealed that no significant differences in flavor, sweet taste and overall acceptability were observed among samples. Therefore, it is suggested that maca extract can be incorporated into syrup up to 28% without depressing the quality. Total polyphenol content and DPPH radical, superoxide anion radical and hydroxyl radical scavenging tests were conducted in view of estimating the functionality of maca syrup. Results showed that incorporation of maca extract into syrup exhibited higher polyphenol content and DPPH radical and superoxide anion radical scavenging activity than control syrup (p<0.05).

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.849-855
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• 2008

DPPH radical scavenging activities were 66.80% by hot water extract and 41.86% by 80% methanol extract. Inhibitions of angiotensin I-converting enzyme (ACE) were 91.09% by hot water extract and 75.20% by 80% methanol extract. In this study, Sulgidduk samples were prepared with 1, 3, 5, and 7% concentrated sweet pumpkin powder (CSPP), and a control were examined for quality characteristics such as moisture content, water activity, color, textural characteristics, and sensory qualities, in order to determine the optimal ratio of CSPP in the formulation. The samples containing CSPP exhibited significantly higher moisture content than the control group. Water activity was not significantly different among the Sulgidduk samples. For the color, the control group presented significantly higher lightness as compared to the samples containing CSPP. The samples containing 1 and 3% CSPP had significantly higher greenness than the samples containing 5 and 7% CSPP. Yellowness increased as the level of CSPP content increased. In terms of textural characteristics, hardness, gumminess, and chewiness were highest at the 1% substitution level, while lowest at the 3% level. The CSPP samples presented significantly higher adhesiveness, springiness, and cohesiveness than the control group. In the consumer acceptance and characteristic intensity rating test, the control group showed significantly higher color and flavor as compared to the CSPP samples. Pumpkin flavor, delicious taste, and off-flavor increased with increasing amounts of CSPP. Softness, overall acceptability, and gumminess were not significantly different among the various samples tested. Sweetness was highest at the 5% substitution level, while lowest at the 1% level. In conclusion, the results indicate that substituting $3{\sim}5%$ CSPP to Sulgidduk is optimal, providing good DPPH radical scavenging activity and inhibition of ACE as well as reasonably high overall acceptability.