• 제목/요약/키워드: Evaluation of product

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Sensibility Evaluation of Eco-friendly Apparel Products according to Recognition of Eco-friendliness

  • Na, Young Joo;Kim, Hee Jin
    • 한국의류산업학회지
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    • 제15권4호
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    • pp.642-648
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    • 2013
  • This study investigates the changes inconsumer sensibility and product preferences according to theirecofriendly productperceptions. Stimulants (released by three companies of sport casual brands)include three shirts made of recycled polyester and three made of organic cotton. A surveymethod was used to respond to the emotion and image while watching the presented pictures of the clothes. The change in the reactions was analyzed before and after the presentation of eco-friendliness information. The questionnaire consists of sensibility adjectives, open-ended questions about the associated image of eco-friendliness, color attractiveness, product favorability, price satisfaction, and reasons for an eco-friendly productpurchase. The survey was conducted on 200adult male and female participants. Two factors ('eco' and 'design')were identifiedthrough the factor analysis of image adjectives. There was a statistically significant increase in the evaluation of sensibility, color attractiveness, product favorability, and price satisfactiondue to the re-evaluation of the same products after consumers recognized the eco-friendly information of apparel products. When consumers recognize products aseco-friendly, they evaluate the products more positively than before. The result of the analysis of the increases by textile materials shows no significant difference in the sensibility changes depending on the materials. However, with regard to 'eco', the increase of sensibility change for organic cotton products was larger than for recycled polyester products.

소비자 기능평가에 근거한 원가목표에 대한 계층적 세분화에 관한 연구 (A study of new classifying methd of target manufacturing cost to the product compnents by using customer's function evaluation)

  • 하재경
    • 산업경영시스템학회지
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    • 제20권42호
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    • pp.87-98
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    • 1997
  • product to assign objectives for target manufacturing cost on the basis of consumer's function envaluation. The principal purposes of the study include: to improve product differentiation for those products with major usability functions and to prepare effective steps of product concept formulation. Since scant research has been conducted toward the approach suggested above, this study suggests a new method using conjoint analysis for classifying goals of manufacturing costs based on customer's function evaluation. The ultimate goal of this study is to compare and check. The cost estimate for each structure, and eventually to decide target cost values to be reasonably understood by the R&D team.

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감성공학을 적용한 제품개발과 검증에 대한 연구 (A research for product design and evaluation applied with human sensibility ergonomics)

  • 백승렬;정범진;박범
    • 한국경영과학회:학술대회논문집
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    • 대한산업공학회/한국경영과학회 1996년도 춘계공동학술대회논문집; 공군사관학교, 청주; 26-27 Apr. 1996
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    • pp.411-415
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    • 1996
  • User's sensibility has an important effect upon appreciating household electronic appliances and user's feeling of satisfaction with products has a good effect on the choice of product on purchasing those items. In this point of view, the human-oriented approach of product development system can be adopted as Human Sensibility Engineering. The target of changed development system is to define user's sensibility factors and to apply them to design and development. In this study, the human sensibility ergonomics approach and usability test have been applied to the development and evaluation of an electronic product model.

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제품·상황특성이 패션제품 구매 후 후회, 불만족 및 재구매의도에 미치는 영향 (Influence of Characteristics of Products and Situation on Regret, Dissatisfaction and Repurchase Intention after Purchasing Fashion Goods)

  • 조남혜;박수경
    • 한국의류학회지
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    • 제40권3호
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    • pp.409-426
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    • 2016
  • This study examined consumers' regret after purchasing fashion goods. We identified product and situational characteristics that influence regret as well as the relationship between regret and its result variables, dissatisfaction, regret solving effort and repurchase intention. We collected 642 copies of questionnaires, distributed to females in their 20's to 40's online from March $18^{th}$-$25^{th}$, 2010. Data was analyzed using SPSS 14.0 and LISREL 8.50. The major findings of the study were as follows. First, total five factors of product characteristics (called negative evaluation for value price, expectation difference, design/coordination, size/fitness and quality) were identified and three factors of situational characteristics (called sale/inaction, time pressure/shopping companion, and impulsive buying) were investigated. Regret was significantly effected by negative evaluation for value price, design/coordination, size/fitness, quality except negative evaluation for expectation difference in product characteristics and impulsive buying and situational characteristics. The results indicated a significant relationship between regret, dissatisfaction, regret solving effort and repurchase intention. These were the result to implicate that a consideration for the feeling of regret that influenced consumer satisfaction and dissatisfaction should be made from the aspect of marketing strategies.

튀김재료가 튀김기름의 변화와 튀김 산물에 미치는 영향 (Effect of Batter Ingredients on Changes I Frying Oil and Fried Products)

  • 배명숙
    • 대한가정학회지
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    • 제18권1호
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    • pp.25-33
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    • 1980
  • Effect of various batter ingredients o acid value, peroxide value, darkening of oil, and changes in volume after frying at 180- $190^{\circ}C$ for 3 times were determined. Organoleptic evaluation was also performed on the fried products. Fried product wit egg yolk raised the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was the lowest. on the contrary, fried product without egg lowered the acid value, absorbed volume and darkening of frying oil than the control but the peroxide value was high, and the sensory evaluation scores were generally higher in fried product without egg than in the product with egg yolk. In genera, fired products with potato, or potato plus ascorbic acid or carrot lowered the acid value, peroxide value, absorbed volume, and the darkening of frying oil. fried potato 0products were also favorable to the taste panel.

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UML을 이용한 컴포넌트 기반의 DFM을 위한 제조정보 시스템의 개발 (- A Component-Based Manufacturing Information Systems for DFM Using UML -)

  • 김진대;이홍희
    • 대한안전경영과학회지
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    • 제5권2호
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    • pp.75-85
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    • 2003
  • Manufacturing firms have adapted seriously the Design for Manufacture and Assembly (DFMA) techniques which consider concurrently all factors related to the product development by using effective communications and sharing of information on product development processes. This study performed modelling and characterizing the data related to product manufacturing information for Design for Manufacture(DFM) evaluation and analysis. It adapted component-based development method for communicating and managing manufacturing information among distributed manufacturing organizations. Introducing component-based development offers safety and speed to network based system. This development using Unified Modelling Language(UML) provides efficient way for reconstruction and distribution of applications. Also, the integration of database and component into the internet environment enables to communicate and manage effectively manufacturing information for DFM evaluation and analysis at any place in the world. Therefore this system can make it more reasonable that evaluating, analyzing, and effective decision making of product design using DFM technique.

블로그-트위터 매체 간 특성 차이 및 사용자 제품정보 처리와 평가차이 비교에 관한 연구 (A Comparative Study on Different Characteristics of Social Media and Product Information Processing and Evaluation)

  • 이재범;허정;정민형;신용재
    • 한국정보시스템학회지:정보시스템연구
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    • 제21권1호
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    • pp.69-91
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    • 2012
  • The study investigates the media distinctiveness between twitter and other social media and describes how product information interpretation and responsiveness by internet users can be affected by the distinctive characteristics of twitter and blog media. The characteristics include relationship formation patterns among users, channel diversity, immediateness of information communication, information flow within media, media credibility, and management cost. Specifically, we statistically tested whether these characteristics are meaningfully differentiated by users. Results also showed that users perceived product information processing level and product evaluation direction differently based on these media characteristics. The current findings can serve as a pioneering work to provide a theoretical framework for examining social media characteristics and their impacts on consumer perception. In addition, this study practically suggests that marketers and network managers need to use differentiated communication strategies for twitters as a marketing strategic option.

소비자 욕구충족성과 스타 속성이 스타브랜드 애착과 후원브랜드에 대한 소비자반응에 미치는 영향 (The Influence of Consumer Need Satisfaction and Star Traits on Consumer Attachment to Star Brand and Consumer Response to Product Brand Sponsored by Star Brand)

  • 안광호;이재환
    • Asia Marketing Journal
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    • 제12권1호
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    • pp.51-79
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    • 2010
  • 본 연구는 매스미디어를 통해 흔히 접할 수 있는 스타를 마케팅 커뮤니케이션을 통해 자산적 가치를 구축하려는 브랜드의 한 유형으로 보고, 소비자가 스타브랜드와 관계를 구축/유지하는 과정에서 나타나는 정서적 애착의 선행요인과 그 효과를 분석하는데 그 목적이 있다. 스타브랜드 애착의 영향요인으로 소비자 욕구와 스타의 특성을 제시하고, 이들이 스타브랜드 애착에 미치는 영향력을 살펴보고 스타브랜드에 대한 소비자의 애착이 후원브랜드에 대한 반응에 미치는 효과와 그 과정에서 스타브랜드와 제품의 이미지적합성 정도에 따라 소비자의 반응이 어떻게 조절되는가를 알아보았다. 스타특성으로는 전문성, 진실성, 호감성, 유사성을 제시하고, 소비자 욕구충족성의 유형으로는 자율성(autonomy) 욕구충족성, 관계성(relatedness) 욕구충족성, 능력(competence) 욕구충족성을 사용하였다. 실증분석 결과 스타특성요인에서는 진실성과 호감성이, 소비자 욕구충족성에서는 자율성 욕구충족성과 관계성 욕구충족성이 스타브랜드에 대한 애착에 정(+)의 영향을 미치는 것으로 나타났다. 스타브랜드 애착은 후원브랜드에 대한 소비자의 호의적 태도에 정(+)의 영향을 미치는 것으로 나타났고, 스타브랜드와 후원브랜드 제품 간의 적합성 정도가 소비자의 태도형성에 조절적 효과를 갖는 것을 확인하였다. 본 연구는 스타브랜드 애착의 원인을 규명하고 스타브랜드가 후원하는 제품브랜드에 대한 소비자반응을 이해함으로써 강력한 소비자-브랜드 관계를 형성/강화하는데 효과적인 접근방법을 제공했다는데 의의를 찾을 수 있다.

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사회연결망 서브그룹을 통한 소매점 상품배치 및 동선 평가: 장바구니 데이터 분석을 중심으로 (An Approach of Product Placement and Path Evaluation Using Social Network Subgroup: Focusing on Shopping Basket Data Analysis)

  • 윤한성
    • 디지털산업정보학회논문지
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    • 제17권4호
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    • pp.109-120
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    • 2021
  • Despite the growing online exposure of retailes, offline retail channels still outperform online channels in the total retail volume of some countries. There is much interest in the physical layout plans of retail stores to expand sales. Product placement that have a large impact on customer purchasing behavior at offline retailers influences customer movement and sales volume. But in many cases, each retailer relies on unsystematic and autonomous product placement. When multiple products are sold with one purchase, the customer's movement for shopping may be evaluated in terms of customer efficiency and additional impulse purchase. In this paper, the social network is applied to sales data of a retail store and the result is used for evaluation of product placement and customer path. The frequent sales product composition was identified using k-core from sales data in the form of shopping baskets. The location was checked for the identified compositions of products, the spatial variance was measured and the customer's path was identified. With these results, the store arrangement of products was evaluated with appropriate improvement directions. The analysis method of this paper can be an alternative analysis approach for better layout of retail stores.

Criteria for clinical translucency evaluation of direct esthetic restorative materials

  • Lee, Yong-Keun
    • Restorative Dentistry and Endodontics
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    • 제41권3호
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    • pp.159-166
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    • 2016
  • The purpose of this review was to suggest practical criteria for the clinical translucency evaluation of direct esthetic restorative materials, and to review the translucency with these criteria. For the evaluation of reported translucency values, measuring instrument and method, specimen thickness, background color, and illumination should be scrutinized. Translucency parameter (TP) of 15 to 19 could be regarded as the translucency of 1 mm thick human enamel. Visual perceptibility threshold for translucency difference in contrast ratio (${\Delta}CR$) of 0.07 could be transformed into ${\Delta}TP$ value of 2. Translucency differences between direct and indirect resin composites were perceivable (${\Delta}TP>2$). Universal and corresponding flowable resin composites did not show perceivable translucency differences in most products. Translucency differed significantly by the product within each shade group, and by the shade group within each product. Translucency of human enamel and perceptibility threshold for translucency difference may be used as criteria for the clinical evaluation of translucency of esthetic restorative materials.