• Convergence Security Journal
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• v.6 no.4
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• pp.161-169
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• 2006

According to the development of information system, many information system and application soft-ware are develop. However, cyber attack and incident have more increased to the development of them. To defend from cyber attack and incident, many organizations has run information security systems, such as Intrusion Detection System, Firewall, VPN etc, and employed information Security person till now But they have many difficulty in operating these information security component because of the lack of organizational management and analysis of each role. In this paper, We propose the formal Cause-Effect Model related with the information security system and administrative mission per each security. In this model, we regard information system and information system operator as one information component. It is possible to compose the most suitable information component, such as information system, human resource etc., according to the analysis of Cause-Effect Model in this paper. These analysis and approaching methodology can make effective operation of each limited resource in organization and effective defense mechanism against many malicious cyber attack and incident.

• The Journal of the Korea Contents Association
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• v.14 no.10
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• pp.73-86
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• 2014

The traditional markets representing the lives of ordinary people have been pivotal in retail markets for a long time, but they suffer from deterioration due to the downturns of competitiveness caused by the inactive confrontation with changes of life styles and the large retailers' marketing territories. Recently the efforts to vitalize the traditional markets are widely developed, and this research will cover the necessity of such activation through the use of market competitiveness and cultural properties which have the social and cultural functionalities. By analyzing the case of Namhang market in Busan, this study suggests the specific activation measures in the aspects of hardware, software, human ware, and a joint venture.

• Journal of the Economic Geographical Society of Korea
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• v.6 no.2
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• pp.257-292
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• 2003

The purpose of this study is to grope for some developmental strategies for traditional handicraft industry in Korean through focusing on its woodenware handicraft. Human beings built up the stone Age and also used the woodenware culture together with the stone culture. From the fact that there was a serious limit in preserving for the woodenware, the lacquered ware appeared. By dint of lacquering for a long time. The woodenware was used widely for an eating table during the Three Kingdom Period, the Koryo Period, and the Yi Dynasty. Since the 1960s it was declined as the cheaper stainless and plastics came in the market. But, for the woodenware handicraft as the traditional handicraft industry some developmental strategies in terms of governmental policies are needed.

• Journal of Biomedical Engineering Research
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• v.19 no.5
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• pp.539-546
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• 1998

The purpose of this study is to estimate human emotion quantitatively under colors and music stimuli and to examine the for correlation between color and music sensibility. Physiological signals(electroencephalogram, electrocardiogram, Galvanic skin conductivity and respiration rate) were measured to compare color with music sensibilities. The personality of the subject were investigated using factor analysis and semantic differential method of 20 items(7 interval scaled). The results showed that red, yellow and violets color provoked active and exciting senses mainly as dance, rock and blues music. While blue, cyan and pink colors ware involved in tranquil and resting emotions deeply as classic and ballade music.

• Journal of the Korea Furniture Society
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• v.27 no.1
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• pp.26-34
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• 2016

Lacquer has a high value as a coating of typical arts and crafts in East Asia including Korea, Japan, and China and traditional representative of the gorgeous satin that is fit to the cultural conditions of each region. Lacquer is harmless to the human body and its robustness, preservatives, moth proofness, and strong heat resistance can maintain a long life. It seems that it will be able to make a significant contribution to create a variety of products if we continually study and raise the productivity and quality of the goodness of these lacquer. In this context, we reviewed the Pitae lacquer wares, which is one of the lacquer of traditional techniques that can be applied to the development of daily necessities and cultural product. Joining the goodness of harmless and environment-friendly lacquer and the characteristics of the leather that can produce a variety of physical beauty can develop household goods of tradition and modernity in harmony. It is worthwhile re-interpreting the tradition in the aspect that we can develop our culture from a modern, plastic, and artistic point of view.

• Journal of the Korea Fashion and Costume Design Association
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• v.22 no.3
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• pp.155-167
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• 2020

Despite accelerating market changes in the beauty service industry, there are still inadequate service education programs and a lack of objective data and research to develop systematic policies to strengthen competitiveness, thereby fostering the beauty service industry. Accordingly, this study will examine the factors that affect customer satisfaction in terms of customer touchpoints, hence uncovering what the beauty service needs to develop systematic customer service education programs. It aims to contribute to the improvement of beauty service quality by providing basic empirical data that is necessary to build service education programs and strengthen the touchpoint staffs' job competency. A total of 16 people, 8 male, and 8 female customers in their 30s and 40s, who have ever used hair shop services in the metropolitan area, and 8 male and female hair designers and owners, were interviewed during a 9week period from October 31, 2017, through December 30, 2017. The data was analyzed as follows in order to measure service quality, SERVQUAL was revised and supplemented according to the purpose of this study, and a table for customer satisfaction factors was constructed. In addition, the results of the study were derived by classifying the relations among the customer satisfaction factors with respect to the interviews. The results show that the price of hardware, the location of the store, and hair designers' ability, which are the direct components of customer satisfaction, have a great influence on the customer satisfaction considered when selecting the beauty services (hair shops). In addition, it can be seen that human services including human-ware, which are accompanying services make up a high proportion considering customer satisfaction factors.

• Fashion & Textile Research Journal
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• v.25 no.1
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• pp.52-61
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• 2023

This study aimed to present data for the development of a shoe which is suitable for plus-size men (BMI 25kg/m² or higher) and to analyze the characteristics of each type of foot. The results of the study are as follows. To assess foot shape in relation to weight gain, participants were categorized into normal weight, overweight, and obese weight groups, according to their BMI indexes. Those in the normal weight group exhibited a smaller value than the overweight or obese weight group in all items. As a result of the cluster analysis, by type of foot, of the obese men category, men were classified into four BMI index groups: members of the type 1 group had a BMI index of 157 (18.4% of total sample), while for type 2 the figure was 213 (25.0% of sample), for type 3 it was 259 (30.4%), and for type 4 it stood at 224 (26.3% of total sample). Those from the type 1 group had thin ankles with narrow toes and flattened sides. Type 2 group members had thick ankles with well-developed outer feet and thick sides. Those within the type 3 group had medium-thick ankles with narrow feet but wide inner feet. Finally, those in the type 4 group had feet with a slanted side, as well as thick ankles, wide feet, and flat sides. Among these categories, the type 3 group members indicated the highest distribution.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.21-33
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• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of the theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dylmanic operations. In the fastly changing modern globalized world, we now face a situation where it's becoming more and more difficult to mange a restaurant business. In order to build a food industry business that can maintain a continuous development in today's business environment, one will have to apply the professional management theory in a cost-reduce strategy. It is more important though to have managers, organization members, in short, any person who can work to be motivated in accomplishing these two major issues-income increase and cost reduction. In this erawhere it's getting so difficult for researches on possible strategies for these business managers to overcome their difficulties. It is for certain that in the upcoming second millenium the travel and tourism industry will be one of the world's biggest industry worldwide. Korea's hotel industry has developed since the 1988 Seoul Olympic Games and has shown great amount of competition within the same business. Thus managers have become acquainted with the "know-how" strategy and the practical and scientific managemnet theories were introduced. This helped not only to increase income but also to maximize profit. However, rather than concentration on the "Hard-ware" aspect "Soft-ware" related professional management strategies were developed along with professionalism and human service were emphazied. As such, the actual cost of food and beverages are for the hotel industry business managers the biggest shortterm expense item. Due to the natural state of food items, there is a great chance of "Loss" in preservance, and this is the reason it is complicated to effectively maintain food. As a consequence, very often, the failure to managea hotel or restaurant depends on the capability of the food and beverage preservance mangement: on how they are able to manage effectively the original price of food and beverage. Finally, the main problem of the original price management of food and beverage in Korean hotels are: a) No fixation of set price b) The difficulty to calculate the price difference between a set price and an original price. c) Lack of professinalism in managing the food and beverage original price. d) Lack of perception of the highest ranking management personnels. So as to reform these matters it is necessary to : a) Reform on the management accounting system b) Emphasize to the people in charge on the idea of original price management c) Reinforce original price mangement prevention and assurance of indepedent inspection rights d) Reat manpower

• Culinary science and hospitality research
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• v.16 no.3
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• pp.218-236
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• 2010

The concept of food coordination was introduced at the end of the 1990s and has generated a great deal of interest until now. However, no standard for the classification of such studies has been established yet. This study was conducted to examine the trends in food coordination studies published from 2000 to 2008. To accomplish this, approximately 335 food coordination articles were reviewed. Classification based on content analysis and the document review were conducted based on study themes(subjects), study forms, study designs, places of application, survey area and sample types. The most important type of study identified in this review was study themes. The themes of the study were divided into the following 10 subjects: 1) studies on the definition and recognition of food coordination, 2) studies on the environment, 3) studies on colors and package designs, 4) studies on table setting, table manner and etiquette, 5) studies on photography, editorial design, identity design and menu, 6) studies on components of dining atmosphere display and table/glass ware, 7) studies on emotions and sensibility, the five senses and food coordination, 8) studies on human resources, 9) studies on reviews, food & culture and education, 10) studies on purchasing, consumer behavior and marketing. The most common subjects were the components of dining atmosphere display and table/glass ware(23.6%). In addition, 17% of the articles reviewed were conducted to study colors and package designs, 14.6% to evaluate purchasing and consumer behavior and marketing, 13.4% to evaluate the environment, and 9.6% to study food & culture and education. Overall, these five subjects accounted for more than 75% of the articles reviewed.

• Fashion & Textile Research Journal
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• v.22 no.3
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• pp.349-356
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• 2020

This study provides information on how to improve the wearing sensation and the fit of slim-fit jeans through an analysis of actual wearing conditions and dissatisfaction. The study is based on a questionnaire survey. A survey was conducted on 296 women in their 20s living in Korea to analyze wearing dissatisfaction with slim-fit jeans. The study used descriptive statistics for analysis using SPSS Statistics Ver.23. Surveys on the actual situation of wearing jeans and level of dissatisfaction indicated that most women in their 20s mainly wore slim-fit jeans and were aware of the size of their jeans. Most tended to double-check the size of the jeans, indicating that the inaccurate sizing system of slim-fit jeans caused confusion for consumers. In addition, the results of the survey on the most considered parts of the body when consumers buy jeans are waist, thigh and leg length. They insisted that their waists were thin and their thighs were thicker than their waists; so their pants would not fit and they were obese. There is a problem between waist size and thigh size; therefore, it is necessary to develop new patterns for slim-fit jeans with improved fit around the waist area that can improve the negative results of surveys on the level of dissatisfaction, indicating discomfort in the waist, belly, and thigh areas while wearing slim-fit jeans.