• Journal of the Korean Society of Fashion and Beauty
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• v.2 no.2 s.2
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• pp.48-58
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• 2004

The purpose of this study was to identify the variables influencing consumers' deal proneness. The data were collected from 385 college female students living in Daegu, Korea via self-administered questionnaires and were analyzed by frequency, factor analysis, Cronbach's ${\alpha},\;X^2-test$, t-test and stepwise regression analysis. The results of the study were as follows: 1) There was found significant differences of demographic variables between domestic and imported cosmetics' consumers. 2) Deal proneness which were Consumers' responses to sales promotion were classified into six factors which were mileage proneness, display proneness, gifts proneness, sample/coupon proneness, sweepstakes proneness, make-up show proneness. 3) Domestic cosmetics' consumers who had higher gift proneness, sample/coupon proneness, mileage proneness had significantly positive influence on the buying experience of promoted cosmetics. Imported cosmetics' consumers who had higher sample/coupon proneness and lower make-up show proneness had significantly positive influence on the buying experience of promoted cosmetics.

• Proceedings of the Korean Society of Computer Information Conference
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• 2012.07a
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• pp.235-236
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• 2012

현재 대부분의 사람들이 스마트폰을 사용하고 있다. 스마트폰 애플리케이션은 수만에서 수십만 개가 제공되고 있으며 활용 분야도 폭이 넓고 계속 발전하고 있다. 본 논문에서는 상점에서 직접 받는 기존의 종이쿠폰을 대신할 쿠펀즈(Coupon Fun Stack) 애플리케이션에 대해 제안하고 이를 개발한 내용에 대해 기술한다. 고객은 쿠펀즈 애플리케이션을 통해 자신이 방문하였거나 또는 방문할 관심있는 상점들의 쿠폰들을 등록할 수 있으며 이를 함께 관리할 수 있다. 또한 본 앱을 통해 등록된 상점의 상세정보를 볼 수 있으며, 고객은 해당 상점의 자신의 보유 쿠폰 현황과 서비스 정보를 볼 수 있다. 여러 장의 종이쿠폰을 대신할 본 앱을 통해 고객들은 간편함과 편리함을 얻게 될 것이며, 각 상점에서는 본 시스템을 갖춤으로써 고객들에게 좀 더 높은 질의 서비스를 제공할 수 있게 될 것이다.

• Journal of Food Hygiene and Safety
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• v.29 no.4
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• pp.253-259
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• 2014

This study was conducted to investigate survival of Bacillus cereus (B. cereus) on stainless steel and polyvinyl chloride (PVC) and its transfer from two material to lettuce. The stainless steel and PVC were innoculated with B. cereus and stored at 6 combination conditions (temperature : $20^{\circ}C$ and $30^{\circ}C$, relative humidity (RH) : 43%, 69%, and 100%). Although the total numbers of B. cereus at RH 43% and RH 69% were reduced by 3.53-4.00 log CFU/coupon within 24 h regardless of material type, the spore numbers of B. cereus was lasted at 3.0 log CFU/coupon. When two materials were stored at $30^{\circ}C$, RH 100%, the spore numbers of B. cereus was rapidly increased by 3.0 log CFU/coupon. In addition, the reduction rate of B. cereus was decreased in the presence of organic matter. Transfer rate of B. cereus from surface of stainless steel and PVC to lettuce was increased by 10 times in the presence of water on the lettuce surface. As a result of this study, the presence of B. cereus on produce contact surfaces can increase the risk of cross-contamination. Thus, it is important that the packing table and conveyer belt in post harvest facility should be properly washed and sanitized after working to prevent cross-contamination.

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.113-117
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• 2003

The digital systems include the noise in power supply, ground and packaging due to a simultaneous switching of signal, signal reflections and distortions on single and multiple transmission lines. The requirement for the controlled impedance on a PCB can be both a critical success factor and a design challenge. So, the invented tool simulates the tracks controlled impedance with the test coupon. It can saves the design time and supports the economical PCB design.

• Journal of Families and Better Life
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• v.27 no.1
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• pp.31-44
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• 2009

The purpose of this study was to understand how consumers perceive the costs of using certain types of sales-promotions and to suggest ways in which sales-promotions should be developed to contribute to the consumers' welfare and the development of Marketing Strategy. The sufficiency of the consumers' desire was essential to new and creative sales-promotion strategy. This study investigated the perceived costs of using timely opportunity costs, extra expenses, substitution costs, uncomfortable feeling, regrets and economical and psychological satisfactions on certain types of sales-promotions such as off line, coupon, packed items, collection and on line, and event. In the study results on the perceived costs of using certain types of sales-promotions, off line sales-promotions were perceived more than substitution costs, extra expenses, regrets and on line sales-promotions were perceived more than timely opportunity costs. These results were caused by immediately using off line sales-promotions and becoming a member of on line sales-promotions. In the research result on the perceived costs of using certain types of sales-promotions and economical satisfactions, off line sales-promotions exhibited positive relations with substitution costs of coupon and extra expenses, regrets of packed items and collection about economical satisfactions. On line sales-promotions exhibited positive relations with extra expenses and regrets about economical satisfactions. The research results on the perceived costs of using certain types of sales-promotions and psychological satisfactions, off line sales-promotions exhibited positive relations with timely opportunity costs of coupon and collection about psychological satisfactions. On line sales-promotions exhibited positive relations with substitution costs about psychological satisfactions. These results were caused by the feeling of leisure time as the consumer played games or hobbies. This study proposes an approach in the context of sales-promotion with some suggestions and thoughts.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.356-365
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• 2013

As a form of reciprocity or exchange, gift giving is one of the processes that integrate a society. There has been a long history of research on gift giving behavior in the communication area. Recently with the advent of digital environment, digital contents gift giving behavior became a prevalent social custom. But there has been little research of an individual consumer's consumption behavior of digital contents gift giving. Drawing on the innovation theory, technology acceptance model, and gift giving literature, the author take a quantitative approach to the effect of innovation attributes on mobile coupon gift giving behavior. The result showed that innovation attribute did positive influence to mobile coupon gift giving behavior. Furthermore, consumer innovation attribute moderate in the relationship between product innovation and mobile gift giving attitude.

• Journal of Digital Convergence
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• v.12 no.5
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• pp.395-401
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• 2014

As social network service becomes common, the consumers use many discount coupons with which they can purchase goods via social commerce. Although, the quantities of coupons offered from social commerce are currently on the sharp increase, customized coupon service that reflects user preference is not offered. This paper proposes a coupon service method reflecting user's subjective inclination targeting food coupons to offer customized coupon service for social commerce. Towards this end, this paper conducts hierarchization of the factors that become standard in selecting coupons including food types, food prices, discount rates and the number of buyers. And then, this study classifies, extracts and offers the coupons using Fuzzy-AHP, a decision making support method that reflects subjective inclination. From the user satisfaction results on the extracted coupons, the users are generally satisfied: very satisfactory with 45%, satisfactory with 33% and fair with 22%, and there was no experiment participant, who was dissatisfied.

• Journal of Korea Multimedia Society
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• v.19 no.5
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• pp.948-956
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• 2016

Many franchise stores are in the surrounding. These stores offer many membership services. But, small traders do not provide much customer management service. For example, non-franchised cafes provide the services through paper coupons. However, most of paper coupons are available only in one store that issued the coupon. Besides, these coupons are in stamp format. Due to the absence of customers' management service, it is hard for small traders to attract customers compared to the franchise. Therefore, in this paper, We had implemented a mobile application, and applied to new customer management service in order to increase the price competitiveness of small traders. This service issues electronic coupon through a mobile app. customers can receive a relatively large amount of discount, and a deadline of coupons are short. When customers use coupons, new coupons are issued at the same time. This structure can be powerful means to lead customers' frequent visit. Small traders can gain a lot of regular customers by using this service.

• Journal of Microbiology and Biotechnology
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• v.13 no.6
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• pp.937-941
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• 2003

Microbiologically influenced corrosion (MIC) is an electrochemical process where the participation of microorganisms initiates, facilitates, or accelerates the corrosion reaction. Sulfate-reducing bacteria (SRB) reduce sulfate to sulfide and are known to be the most destructive microorganisms in anaerobic MIC. Accordingly, the current study attempted to elucidate the mechanisms involved and the relative importance of the corrosive products in SRB-induced corrosion. The measured rate of anaerobic corrosion of iron coupons by Desulfovibrio desulfuricans was $89.9{\;}\mu\textrm{g}{\;}\textrm{m}^{-2}{\;}d^{-1}$. Direct contact between the cells and the iron coupon did not seem to be necessary for corrosion to occur, since the corrosion rate was similar ($100.8{\;}\mu\textrm{g}{\;}\textrm{m}^{-2}{\;}d^{-1}$) when the coupon was enclosed in a dialysis bag. The participation of sulfide in the corrosion process was only marginal, as the specific corrosion rate was 2.5 times higher in a sulfate-free pyruvate medium than in an $H_2S-producing$ lactate medium. Acetate (18.8-22.1 mM), the end-product of pyruvate and lactate metabolism, was identified in the culture medium and thus presumed to play a major role in the corrosion process involving Desulfovibrio desulfuricans.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.173-184
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• 2018

This research was conducted to examine coffee shop customers' preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.