• 대한영양사협회학술지
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• 제26권3호
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• pp.208-220
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• 2020

In modern society, the online to offline (O2O) market has become an emerging market. Based on social and cultural phenomena, the importance of "FOODTECH" linked with mobile applications is growing in the food and restaurant industry. This study examined subjective food application service quality, perceived value, and post-purchase behavior intentions. According to this study, of foodtech service quality attributes, only information, mobility, and reliability had positive (+) relationships with perceived value. However, foodtech service quality attributes did not have a direct impact on behavior intentions. Perceived values had a positive (+) relationship with behavior intentions and showed full mediation effects between foodtech service quality attributes and behavior intentions. Based on these results, future research on the relationship among food application service quality, perceived value, and post-purchase behavior intentions is needed.

• 한국식품영양학회지
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• 제30권5호
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• pp.943-959
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• 2017

This study was conducted to survey the perception and preferences of customers that have dined at Korean restaurants in China and investigate the importance and performance level of quality attributes, customer satisfaction, revisit intention and recommendation intention. The survey was conducted January 31~March 1, 2016 in China. The 293 questionnaires (97.7%) were analyzed using SPSS(Ver. 23.0) and AMOS(Ver. 21.0). Results of this study are as follow: Customers that dined at a Korean restaurant in China were composed of 157 women and 136 men. Regarding the reason for preferring Korean cuisine, taste, hygiene and nutritional value of Korean food were the most significant quality factors. Regarding complaints about Korean food, Chinese people placed much emphasis on freshness of ingredients when dining out, based on the majority of complaints about ingredients that were not fresh. The main reason for leftover food were personal eating habits and that of customers revisiting food taste and nutrition. Path model among customer satisfaction, revisit intention and recommendation intention revealed the factor of menus and attributes of menu items regarding customer's age that had an impact on customers' satisfaction, and association with customers' satisfaction, revisit intention and recommendation intention as well.

• The Journal of Asian Finance, Economics and Business
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• 제8권9호
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• pp.301-311
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• 2021

Most leadership styles are generally designed to enhance the cognitive and behavioral skills of leaders with the implicit assumption that this would ultimately translate into high performance. As we are moving towards Industry 4.0, organizations must employ leadership styles that will help the organization succeed. Thus, the objective of this paper is to confirm the determinant factors for Fourth Industrial Revolution (4IR) leadership attributes in Malaysian manufacturing companies. Stratified sampling was used to select the sample. Data was collected using the online survey method, where the response rate was 43 percent. The respondents consisted of respondents aged from 31-40 years old, with 69 respondents. In terms of race, the highest number of respondents are the Malays. Questionnaires were distributed to middle and top-level managers from manufacturing companies which were listed in the Federation of Malaysian Manufacturers (FMM). Confirmatory Factor Analysis (CFA) was used to confirm the reliability and validity of the construct. Based on the analysis, 66 items could be used to measure the 4IR leadership attributes. The validation of 4IR leadership can also provide predictive implications on improving leaders' performance, given the different attributes confirmed by the findings.

• 복식
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• 제66권3호
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• pp.121-134
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• 2016

The purpose of this study is to explore the effectiveness of marketing strategies of children's clothing line for global SPA brands among Korean consumers. The following factors were evaluated as the dependent variables: benefits sought, store attributes, and brand loyalty. We employed a survey method to test our research questions. The subjects of our survey were mothers with preschool kids between 2 and 7 years who had purchase experiences of children's clothing lines of global SPA brands. The major findings are as follows: First, among the three factors of benefits sought ('trend'/'brand value'/'practicality'), the 'trend' factor only positively impacted the 'product' factor, which is part of the store attributes. 'Practicality' and 'trend' factors had a positive effect on the 'service' factor of store attributes. However, all three factors of benefits sought had no impact on the 'store' factor, and 'practicality' and 'trend' factors had positive effects on the price factor of store attributes. Second, 'practicality' and 'trend' factors among the three factors of benefits sought, had positive effects on brand loyalty. Third, the 'product', 'price', 'store', and 'service' factors had a significant positive effect on brand loyalty in decreasing order. Suggestions from our results for national SPA brands are as follows: National SPA children's clothing lines should focus more on unique designs and unique marketing strategies better reflecting Korean consumers' interest and needs in competing with their global counterparts.

• 한국식품영양학회지
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• 제27권4호
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• pp.630-640
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• 2014

The purpose of this study was to use the Kano model to compare and analyze the educational service quality attributes of domestic and foreign culinary arts schools. For this purpose, a questionnaire-based survey was completed by 312 students who were studying in domestic and foreign culinary schools. The results of the study indicated that 23 of the total 25 attributes were significantly different between domestic and foreign culinary arts school.; the "minium 4 hour-kitchen class" and "mandatory internship program" were classified into "indifferent quality" for domestic schools and a "must-be quality" for foreign schools; "well-organized internship guidebook", "kitchen class limited to 20 students", "introducing the latest food or restaurant trends", "library with the latest publications related to major", "objective instructor's evaluation", "detailed instructor's evaluation", "instructor's field experience", and "decent communication skills on the part of the instructor" attributes were classified into "attractive quality" for domestic schools and "must-be quality" for foreign schools; and "kitchen classes operated by block system", and "foreign instructors for each ethnic cuisine" attributes were classified into "indifferent" and "attractive quality" for both domestic and foreign schools, respectively. Also, according to the Better and Worse quotient designed by Timko, there were more attributes for domestic school than for foreign school that scored over 0.5 in the Better category and fewer attributes for domestic than the foreign scored over 0.5 in the Worse category. The results also indicate that, students in foreign schools receive an educational service of better quality than students in a domestic school. As a result, this research suggests significant implications to develop culinary educational services.

• 동아시아식생활학회지
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• 제24권5호
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• 한국식품영양학회지
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• 제30권3호
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• pp.413-426
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• 2017

The study subjects were 302 adult males and females aged more than 20 years living in the metropolitan area of South Korea. This study was conducted to obtain baseline data to establish proper development and marketing strategies by examining the effects of food-related lifestyles on the importance of diet, purchasing behavior towards diet lunch boxes, and their selected attributes such as menu, packaging, and services. With respect to food-related lifestyle, a cluster analysis was performed by using five factors such as convenience factor, health factor, safety factor, taste factor, and economy factor obtained from factor analysis to derive the economy type, the taste and economy type, the convenience type, the safety type, and the health type. As a result, the respondents regarded 'food hygiene (4.59)', 'freshness (4.47)', 'taste (4.28)', and 'nutrient balance (4.19)' as the selected attributes of diet lunch box menus. Moreover, the importance of diet lunch box menus (${\beta}=0.179$) was increased with increasing safety orientation. 'Shelf life label (4.42)' was the most important selected attribute of diet lunch boxes, followed by 'ingredient label (4.19)', 'nutrition facts label (4.16)', and 'indication of origin (4.15)'. In particular, the importance of packaging for diet lunch boxes (${\beta}=0.203$) was increased with increasing safety orientation. With respect to the selected attributes of services in purchasing diet lunch boxes, 'provision of personalized menus (4.07)' was the most important, and the importance of services for diet lunch box (${\beta}=0.160$) was increased with increasing taste and economy orientation. Based on the above results, the respondents gave importance to the selected attributes related to food safety and health such as hygiene and, freshness. In addition, they also placed emphasis on hygiene and safe factors such as shelf life, ingredients, and nutrition facts labels. Therefore, it is considered necessary to develop diet lunch boxes by taking these factors into account. Furthermore, in services for diet lunch boxes, it is considered necessary to establish a service system capable of providing consumers with specialized menu or nutrition counseling according to the food-related lifestyle for their proper health management. Particularly, because consumers place emphasis on both food hygiene and safety, and health, it is considered necessary to thoroughly manage hygiene, safety, and nutrition in menu or packaging so that it is possible to enhance customer satisfaction by considering these selected attributes in greater detail.

• 동서간호학연구지
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• 제24권2호
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• pp.110-118
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• 2018

Purpose: Reminiscence therapy is a widely used intervention for older adults and those with dementia. However, the attributes of the concept of reminiscence is not clearly proposed. The aim of this study was to clarify the concept of reminiscence in Korean older adults with dementia. Methods: The study applied the concept analysis method of Walker and Avant. The literature review included the previous studies of reminiscence from philosophy, literature, art, neuroscience, medicine, psychology, sociology, and nursing. Results: A total of 43 Korean or international papers were analyzed in this study. Attributes of reminiscence in Korean older adults with dementia were regeneration of memories, internal and external communications, expression of suppressed emotions, and recognition of ego identity. The suppressed emotions and ego identity may result from Korean cultural characteristics based on the suppressed environments of many wars and dictatorships in the past. The consequences of reminiscence in Korean older adults with dementia are cognitive enhancement, relief of depression, and improvements of social interactions, ego integrity, and quality of life. Conclusion: The results of this study suggest that the historical and cultural characteristics should be considered to develop effective nursing interventions including reminiscence for Korean older adults with dementia.

• 한국데이타베이스학회:학술대회논문집
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• 한국데이타베이스학회 1999년도 춘계공동학술대회: 지식경영과 지식공학
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• pp.187-194
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• 1999

Case-Based Reasoning(CBR) systems support ill structured decision-making. The measure of the success of a CBR system depends on its ability to retrieve the most relevant previous cases in support of the solution of a new case. One of the methodologies widely used in existing CBR systems to retrieve previous cases is that of the Nearest Neighbor(NN) matching function. The NN matching function is based on assumptions of the independence of attributes in previous case and the availability of rules and procedures for matching.(omitted)

• 지식경영연구
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• 제24권1호
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• pp.99-126
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• 2023

문화적 배경은 사회 구성원이 특정한 방향으로 인지하고 행동하도록 기여하는 역할을 하므로, 서로 다른 문화적 배경을 가진 고객들은 같은 서비스를 제공받아도 각자 다른 반응을 보인다. 호텔 방문객들은 서로 다른 문화적 배경을 가지고 있으므로, 호텔에서 제공되는 서비스나 시설에 대한 인식과 만족도 또한 다르다. 이에 따라 기존 연구에서는 Hofstede 문화차원을 활용하여, 호텔 방문객들의 문화적 배경에 따라 제공되는 서비스에 대한 만족도가 어떻게 달라지는지 파악하였다. 그러나 기존 연구에서는 호텔 방문객들의 문화적 배경만 고려하였으며, 여행 유형까지 고려한 연구는 많지 않은 실정이다. 그러나 많은 선행 연구에서 여행 유형에 따라 중요하게 고려하는 호텔 서비스 속성 요인들은 서로 상이한 것으로 나타났다. 따라서 본 연구에서는 호텔 방문객의 여행 유형을 비즈니스 방문객과 여가 관광여행 방문객으로 분류하고, Hofstede의 문화차원이 호텔 선택속성에 끼치는 영향이 여행 유형에 따른 차이를 분석하였다. 이를 위해, Hofstede의 6가지 문화차원에 대한 정보는 Hofstede insights에서 제공하는 오픈 데이터를 사용하였고, 호텔 선택속성에 대한 만족도는 대표적인 관광 플랫폼인 TripAdvisor에서 뉴욕 호텔에 대한 선택속성 평점 204,261개를 수집하였다. 따라서 본 연구는 향후 호텔에 방문하는 다양한 문화권 고객들이 어떠한 서비스 속성에 더 중점을 두는지를 파악할 수 있고, 그에 적합한 서비스를 제공할 수 있을 것으로 기대한다.