• 유통과학연구
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• 제22권7호
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• pp.13-22
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• 2024

Purpose: This research is a quantitative study aimed at determining the influence of brand experience and brand image on brand equity through brand loyalty in the distribution in Coworking Space industry. Research design, data and methodology: The analytical method employed in this research is Partial Least Squares Structural Equation Modeling (PLS-SEM). The study utilizes a quantitative approach, with data collected through online questionnaires distributed via Google Forms among Coworking Space users. A total of 68 respondents represent the research population.. The data was analyzed using PLS-SEM to examine the relationships between the variables under investigation. Results: The research findings indicate that brand experience significantly affects both brand loyalty and brand equity. Similarly, brand image significantly influences both brand loyalty and brand equity. Additionally, brand loyalty has a significant impact on brand equity Conclusions: The research findings indicate that brand experience has a significant effect on brand loyalty and brand equity. Brand image significantly affects both brand loyalty and brand equity.Additionally, brand loyalty significantly influences brand equity.

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제15권10호
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• pp.752-760
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• 2009

피어-투-피어(P2P) 시스템은 참여하는 사용자가 소유하고 있는 리소스를 서로 간에 공유하여 많은 이득을 얻을 수 있게 해준다. 그러나 사용자들이 악의적인 행동을 하거나 오프라인일 때, P2P 시스템이나 응용 프로그램들은 정상적인 서비스를 제공하는데 문제가 발생 할 수 있다. 소액 지불 시스템을 이용하여 서비스 제공에 대해 보상을 해준다면 이러한 문제를 해결하는데 도움이 될 수 있다. 지금까지 대부분의 소액 지불 시스템은 중앙 집중화 된 브로커를 사용하는데, 브로커에 많은 부하를 발생시키는 문제점을 가지고 있다. 예를 들어, 코인의 소유자가 오프라인인 경우 브로커가 소유자를 대신하여 지불 정보를 처리하는데 이는 브로커의 부하를 증가시키는 주요 원인이며 P2P 시스템 특성상 매우 빈번하게 발생 할 수밖에 없다. 본 논문에서 제안하는 DPay는 P2P 환경을 위한 소액 지불 시스템으로, 분산 해시 테이블을 이용하여 모든 암호화된 지불 정보를 안전하게 기록하고 다운타임 프로토콜을 사용하지 않음으로써 브로커의 부하를 획기적으로 감소시켜 시스템의 확장성을 크게 향상 시킨 시스템이다. 또한 실시간 중복 결제 검출 방법을 제안하고, DPay와 기존 지불 시스템 간의 비교와 실험 결과를 제시한다. 실험결과 DPay는 브로커의 부하가 기존 시스템 대비 평균 30%로 줄어든 것으로 나타났으며, 실시간 중복 결제 검출과 보다 안전한 지불 정보 기록을 가능하게 하여 다양한 P2P 시스템에 적용할 수 있을 것으로 기대된다.

• 한국환경보건학회지
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• 제49권6호
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• pp.289-294
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• 2023

Background: Artificial sweeteners are chemically synthesized substances used to add sweetness to foods. Representative substances include aspartame and acesulfame-K, which are 200 times sweeter than sugar. Recently, the IARC classified aspartame as class 2B, but Ministry of Food and Drug Safety of South Korea announced that it would maintain the current usage standards. Acesulfame-K, which has the potential to cause cancer, was excluded from the list of possible carcinogens, raising questions about its safety. According to a survey by the Consumers Union of Korea, 85% of makgeolli includes artificial sweeteners, but the content labelling is not indicated. It is necessary to accurately determine the intake of artificial sweeteners through makgeolli. Objectives: This study aims to evaluate the safety of makgeolli consumption by identifying the content of artificial sweeteners (aspartame, acesulfam-K) and preservatives (sorbic acid). Methods: Twenty makgeolli samples were purchased from large supermarkets and convenience stores by referring to the sales ranking of makgeolli products distributed in South Korea and the purchase ranking from online sites. The sample was sonicated to remove alcohol and carbon dioxide. Nine mL of acetonitrile was mixed with 1 mL of the prepared sample, centrifuged, and the supernatant was filtered and analyzed using HPLC. Results: As a result of the analysis, aspartame was detected in 17 products and acesulfame-K was detected in ten. The ADI of aspartame (40 mg/kg·bw/day) is higher than the EDI based on the maximum concentration 126.5 ㎍/mL. The ADI of acesulfame-K (15 mg/kg·bw/day) is higher than the EDI based on the highest concentration of 82.96 ㎍/mL. Although the health risk is low, IARC has raised the possibility of aspartame causing carcinogenesis, so there is a need to reevaluate the standards and regulations for artificial sweeteners. Conclusions: Through this study, we aimed to determine the content of aspartame and acesulfame-K contained in makgeolli currently distributed in South Korea and the safety of exposure to the human body when consumed.

• 마케팅과학연구
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• 제20권1호
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• pp.70-79
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• 2010

现在已有一些旨在解决韩国不道德消费行为的研究, 然而大部分研究把重心放在购买假冒伪劣产品或者入店行窃上. 服装的高额回报率和曾经的服装回扣被认为是时尚产业的问题领域. 然而, 很少研究者致力于这一问题的解决. 因此, 本研究目的在于, 通过使用一种混合的方法路径来探讨消费者零售借贷的经验. 实验一主要通过小组面谈的方式来探讨韩国消费者零售借贷的经验. 实验二通过在线调查的结果显示服装消费者对于零售借贷行为的态度. 调查结果促进了研究人员和从业人员对于零售借贷行为的理解, 同时也深入洞察了服装零售业中的零售借贷问题. 在研究1中, 我们把在过去一年中有零售借贷行为的人分成七组进行五次集中讨论. 参加了这次讨论的韩国消费者中, 有35个在大城市居住. 大部分消费者都是20来岁(21岁), 且以女性居多(24个). 大部分的参与者从一个零售商处购进一批服装, 然后对旧的衣物不是要求全额退款就是就是要求将旧的衣物更换成新的. 零售借贷行为的动机包括社会需要, 工作需要, 时尚需要和 "智能购物" 的理念. 与其他国家现有的研究的结论相似, 在分析时装商店的零售借贷现象时, 最经常被提到的原因是社会需要. 而消费者的道德价值观, 对大公司的态度, 以往的借贷消费经历, 也被认为是影响消费者的零售借贷行为的可能因素. 在研究2中, 收集数据的问卷是基于第一部分研究的成果和其他现有研究结果设计的. 问卷的问题主要关注消费者的道德信仰, 寻求刺激的倾向, 自我价值, 过去的零售工作经验, 零售贷款的经验, 以及他们的一些群体特征等等. 数据的收集是由首尔一家商业网络研究公司的在线调查小组来完成的. 为了保证样本的多样化和有效性, 该公司设计了这样的抽样配额(男: 女= 1:1, 20岁: 30岁: 40岁= 1:1:1, 零售经验: 没有零售经验= 1:3). 共有401个在前6个月有过购买服装经历的消费者参加了这次网上调查. 结果显示19.7%的受访者都表示他们曾经有过借贷购买时尚商品的经历. 在这些受访者中, 男性借贷人约占57%, 多于女性借贷人. 通过年龄的分布来看, x2 显示在拥有或者没有零售借贷经历的受访人之间存在着统计学上的差异: 有41.8%的受访者是在40岁的时候拥有零售借贷经历, 而那些没有零售借贷经历的受访者大约分布在20岁到40岁之间. 在收入方面, 拥有或者没有零售借贷经历的受访者之间也有很大的不同: 前者较于后者, 收入要高一些. T测试主要是在有或者没有零售借贷经验的受访者之间进行比较, 对比他们的时尚购物行为, 道德信念, 感觉寻求的倾向和对零售借贷行为的态度. 与那些没有借贷经验的受访者相比, 有经验者更趋向于频繁的购买时尚物品或者花费更多的钱用在购买时尚物品上. 有借贷购买经验的顾客往往比无经验者有更高的寻求新奇刺激的倾向. 一份回馈的分析表明对于时尚物品零售借贷购买的态度和顾客的道德信仰呈负相关, 但是与每月购买时尚物品的频率, 对新奇事物感觉趋向的走势以及过去的时尚物品零售借贷的经验呈正相关. 在这些变数之中, 过往的零售借贷经验是最重要的预测因素, 道德信念紧随其后. 本次研究作为初次尝试旨在了解零售借贷行为基础背后的动机和影响这些行为的要素. 这次研究的结果可以使我们对消费者零售借贷行为有更深一步的理解, 并为解决方法提供一个基础, 以帮助减少零售借贷行为和时装零售商店的不适当回扣. 这个结果也可以长期为消费者教育提供资料. 为了更好的理解时尚零售借贷行为, 未来还有更多的研究亟待进行.

• 한국식품위생안전성학회지
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• 제27권3호
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• pp.257-263
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• 2012

Cosmetics using natural materials which was purchased in retail stores, distributed in Gyeonggi province(32 samples) and online through internet(24 samples) were analyzed by pesticide residues and target preservatives for assessing the safety of it. Natural or organic certifications was identified in 22 samples among 56 samples and most of them were Ecocert. Pesticide residues was detected in 3 samples among 56 samples and each compound and concentration was permethrin(0.6 mg/kg), tricyclazole(11.7 mg/kg) and malathion(0.05 mg/kg). All of it was purchased through internet. Target preservatives was detected in 13 samples among 56 samples and one of them was over the maximum allowed concentration and the rest of them were within the maximum allowed concentration of the respective preservatives. The compound which was over the maximum allowed concentration was benzoic acid and compounds which were within the maximum allowed concentration were sorbic acid, benzoic acid and methylparaben. They were all identified substances in products and the number of detected preservatives in retail stores were higher than online samples purchased through internet. As a result of this study, The method of analyzing pesticide residues and limit in cosmetics using natural materials should be set up as soon as possible and the monitoring about preservatives in cosmetics using natural materials should be conducted on continuously.

• 디지털융복합연구
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• 제16권1호
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• pp.293-303
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• 2018

본 연구는 중국 온라인 쇼핑 타오바오(Taobao)와 진동(Jindong) 웹사이트에 대한 브랜드 개성, 브랜드 자산 그리고 브랜드 가치에 대한 차이를 알아보기 위해 중국 소비자를 대상으로 162개의 설문은 타오바오, 159의 설문은 진동에 설문한 총 321개의 설문지를 분석에 사용하였다. 분석 결과 첫째, 타오바오에 대한 브랜드 개성은 '성실', '세련', '역량', '흥미로움', 진동에 대한 브랜드 개성은 '역량', '세련' 그리고 '흥미로움'으로 나타났다. 둘째, 두 쇼핑 웹사이트에 대한 브랜드 개성이 브랜드 자산과 가치에 미치는 영향 분석 결과, 타오바오의 '성실' 브랜드 개성은 브랜드 충성도, 브랜드 이미지 그리고 인지된 품질에 긍정적 영향을 주었으며, '세련' 브랜드 개성은 브랜드 이미지와 인지된 품질에 긍정적 영향을 주었으며, '역량' 브랜드 개성은 브랜드 충성도, 브랜드 인지도 그리고 브랜드 이미지에 긍정적 영향을 주었다. 진동의 경우 '역량'과 '세련'에 대한 브랜드 개성은 브랜드 자산에 긍정적 영향을 주었다, '흥미로움'에 대한 브랜드 개성은 인지된 품질에 긍정적 영향을 주었다. 셋째, 브랜드 충성도와 인지된 품질은 타오바오의 브랜드 가치에 긍정적인 영향을 주었으며, 브랜드 충성도, 이미지 그리고 인지된 품질은 진동의 브랜드 가치에 긍정적인 영향을 주었다. 본 연구 결과는 두 쇼핑 웹 사이트에 대한 브랜드 개성을 이해하고 브랜드 가치 발전을 위한 브랜드 관리에 대한 이론적 기반을 제공하는데 의미가 있다고 본다.

• 한국프랜차이즈경영연구
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• 제12권3호
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• pp.7-19
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• 한국프랜차이즈경영연구
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• 제12권3호
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• pp.35-46
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• 2021

Purpose: The hotel industry needs a leader who can actively demonstrate leadership to respond to and accept changes in the organization in a highly competitive and fast-changing environment. Therefore, the role of leaders who instill clear vision and goals of the organization in their members, listen to their opinions, and empathize is paramount. Leaders should encourage successful organizational activities based on active participation by employees and create the best environment for working with a sense of mission and responsibility. This study aims to identify the relationship between empathy leadership and job engagement as a result variable of team cohesion in the hotel culinary department and conduct empirical studies on the role of empathy leadership and job engagement. Research design, data, and methodology: The data were collected from employees who work in culinary department at a five-star franchise hotel located in the Seoul metropolitan area. Because it is difficult to conduct a survey through face-to-face contact with employees due to the COVID-19 pandemic, the online survey was conducted from February 1 to February 28, 2020. A total of 330 questionnaires through online were distributed and 268 employees completed the survey, yielding a response rate of 81%. Of the 268 returned responses, 27 responses were not usable due to missing information. Thus, a total of 241 responses were used for analysis. Results: The study results are as follows. First, it has been shown that the empathy leadership of culinary department in hotel companies has a significant positive impact on the job engagement. Second, it has been shown that job engagement has a significant positive effect on members' team cohesiveness. Third, empathy leadership of hotel companies' culinary department has a significant positive impact on members' team cohesiveness. Fourth, job engagement has a significant positive (+) mediating effect in the relationship between empathy leadership and team cohesiveness in culinary department. Conclusion: This study supports the theory that an emotional and empathic leader's behavior or ability can change the effectiveness or atmosphere of a rapidly changing hotel culinary team organization by presenting a research model on the effect of empathic leadership on job engagement and team cohesiveness. And hotel chefs should be more aware of the importance of empathic leadership and make them a human resource of the organization through formal and informal communication with culinary employees.

• 한국콘텐츠학회논문지
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• 제21권2호
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• pp.386-394
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• 2021

본 연구의 목적은 교육대학과 일반대학 사범대에 재학 중인 대학생을 대상으로 온라인 영어수업에 대한 수업만족도를 비교·분석하며 집단 간 만족도 항목에 따른 통계적 유의미한 차이가 있는지를 검증하는 것이다. 또한 이를 토대로 온라인 영어 수업의 효율성 제고를 위한 제언을 하고자 한다. 이를 위하여 2020년 1학기에 온라인 영어 과목을 수강한 교육대학 재학생 54명과 일반대학 사범대 재학생 50명이 연구에 참여하였다. 연구도구로는 온라인 설문지가 활용되었으며 본 연구 주제와 관련된 선행연구를 기초로 5개 항목 50문항의 설문이 제작되어 배포되었다. 수업 만족도의 하부요인은 학습 내용/운영, 학습결과, 수업환경, 학습지원, 효과성으로 분류하였으며 자료 분석은 통계적 유의수준을 .05%로 하여 기술통계와 독립표본 t검정을 실시하였다. 설문결과를 토대로 분석한 내용을 정리 요약하면 다음과 같다. 첫째, 온라인 영어 수업을 수강한 교육대학 재학생과 일반대학 사범대 재학생의 수업만족도에 대한 조사 결과 전체 만족도는 일반대학의 평균값이 교육대학에 비해 조금 높은 것으로 나타났다. 다만 두 집단 간 수업만족도에 대한 독립표본 t검정결과 통계적으로 유의미한 값을 보이지는 않았다. 둘째, 수업만족도의 하위요인별 두 집단 간의 차이를 파악하기 위해 독립표본 t검정을 실시한 결과 하위요인 5개 가운데 수업환경, 학습지원, 효과면에 있어서 두 집단 간 통계적으로 유의미한 차이가 있음을 확인하였다.

• 대한기관윤리심의기구협의회지
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• 제3권1호
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• pp.11-18
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• 2021

Purpose: The purpose of this study is to investigate a satisfaction survey of untact education and platforms that can be used for untact education to provide recommendations on future development of Education of Persons Conducting Clinical Trials. Methods: Online survey was distributed among students who have taken Untact Education of Persons Conducting Clinical Trials. The result was separated according to topic and descriptive statistics was used for analysis. The satisfaction survey used 10-point scale. Results: Of the 1,720 students who received the survey, 1,347 (78.3%) responded to the lecture satisfaction survey. The satisfaction level for broadcasting program (Kakao TV), an untact educational platform for the education of clinical trial workers at Kyung Hee University Medical Center, was relatively high with 8.09±1.99 points. Average score respondents recommending Kyung Hee University Untact Education of Persons Conducting Clinical Trials was 8.03±1.83 and customer recommendation score (Net Promotor Score) was 27.1%. Satisfaction level of the preferred training time was divided into weekday-morning (8-11 AM) (8.16±1.75), weekday-afternoon (12-4 PM) (7.73±2.07), weekday-evening (5-9 PM) (7.78±2.22), and weekend-morning (9-11 AM) real-time untact education (8.48±1.76) and analyzed. There was a noticeable difference between weekend-morning and weekday-afternoon (p<0.0001) and weekend-morning and weekday-evening (p=0.0001) real-time untact education. When asked about conducting education after COVID-19 pandemic ends, 79.2% (1,012 of 1,279) of the respondents answered that they prefer real-time untact education while 20.8 % (266 of 1,279) preferred face-to-face education. Conclusion: Online education, without time and space constraint, is expected to be the mainstream market in Korea for Education of Persons Conducting Clinical. Kyung Hee University Untact Education of Persons Conducting Clinical has achieved above average satisfaction using Kakao TV. Kyung Hee University Real-time Untact Education of Persons Conducting Clinical Net Promotor Score is 27.1%, which is above industry average, communication with trainees should be considered to improve Net Promotor Score.