• 스마트미디어저널
• /
• 제12권5호
• /
• pp.111-121
• /
• 2023

본 연구의 목적은 브랜드 관리 측면에서 로고가 브랜드 아이덴티티를 대변하는 중요한 시각적 도구로 보고 브랜드 수명주기에 따른 로고 리뉴얼 디자인 방법을 모색하는 것이다. 본 연구는 브랜드 수명주기와 브랜드 리뉴얼 전략에 대한 문헌연구와 로고 리뉴얼 디자인에 관한 전문가 설문, 브랜드의 수명주기를 판별 할 수 있는 통계자료가 있는 35개 식음료 브랜드의 로고 분석으로 진행되었다. 연구 결과는 크게 세 가지이다. 첫째, 네 단계(도입기, 성장기, 성숙기, 쇠퇴기)의 브랜드 수명주기의 특징과 리뉴얼 전략을 도출했다. 둘째, 네 가지 브랜드 리뉴얼 전략(부분변경, 전체변경, 리포지셔닝, 새 이미지 창출)과 수명주기를 기준으로 로고 리뉴얼 디자인 방향을 제안하였다. 이를 토대로 수명주기별 로고 리뉴얼 특징과 관계성을 제안하였다. 셋째, 브랜드 수명주기와 브랜드 리뉴얼 전략에 따라 중요하게 적용되는 아이덴티티 시각요소(그래픽 요소의 첨삭, 톤/매너, 서체, 시그니처 컬러 변경)를 발견했다. 성장기와 성숙기의 부분변경전략에 그래픽 요소의 첨삭과 톤 변경이 중요하며, 리포지셔닝 전략과 새이미지 창출에 시그니처 컬러 변경이 중요함을 발견했다.

• 대한영양사협회학술지
• /
• 제13권1호
• /
• pp.38-49
• /
• 2007

The purpose of this study was to determine the attributes and factors of brand personality for contract foodservice management companies. Self-administered questionnaires were distributed to five students at universities operating under the top five companies in contract foodservice management. The following statistical analyses were conducted for the data assessment: descriptive analysis, t-test, ANOVA, reliability analysis, and factor analysis, using the SPSS Win(12.0) package program. From these analyses we divided a company's brand personality into the following five functional and emotional elements: sensibility, sincerity, confidence, competence, and excitement. Based on these five elements a total of 26 scales were developed to measure brand attributes of the companies. The variance was explained by 19.29% of sensibility, 17.65% of sincerity, 15.71% of confidence, 14.06% of competence, and 13.62% of excitement. The calculated Cronbach's alpha was more than .90 for all the scales measuring the five attributes, indicating good internal consistency. There were significant differences in sensibility(p<.01), sincerity(p<.001), creditability(p<.01), competence (p<.001), and excitement(p<.001) among the companies. In regards to overall brand personality, company a had a higher mean score for sincerity, while the other companies had higher mean scores for competence. Among the brand personalities, 'confidence' had the highest mean score with 3.36, followed by 'cooperation' (3.17), 'successful'(3.12), 'leadership'(3.11), and 'down-to-earth'(3.02).

• 한국식품영양학회지
• /
• 제27권2호
• /
• pp.231-239
• /
• 2014

The purpose of this study was to look into how alliance discount cards affect customers using family restaurants by analyzing and identifying the difference in brand equity and satisfaction according to the propensity of using alliance discount cards. For this purpose, 407 customers who have used family restaurants completed a questionnaire survey. The study findings indicated that (1) there were significant differences in brand equity and satisfaction according to the propensity to use alliance discount cards. Moreover, it was found that groups with a strong propensity to use alliance discount cards had higher brand equity and satisfaction than groups that did not; also, (2) it was found that there were significant differences in brand equity and satisfaction according to the intensity of dependency on alliance discount cards. The group with strong loyalty to alliance discount cards went beyond the level of strong propensity to use alliance discount cards, of preference, and of use, which were previously proposed. This study implied that from mid-to long-term perspectives, it was necessary to operate a policy for more active alliance discounts as well as to ensure sufficient options for partnership benefits. Furthermore, it was essential to maintain the menu and service quality of restaurants, which were intrinsic factors for elevating brand equity and satisfaction in restaurants among dining customers.

• 한국조리학회지
• /
• 제10권2호
• /
• pp.72-83
• /
• 2004

The study aimed at conducting comparative analysis of employees' job satisfaction between Korean brand restaurant and foreign's in the food service industry, and suggesting useful human resource management. As a result, the survey showed several findings; The first, workers in the Korean brand restaurant have more satisfied than foreign brand restaurant employee overall. The second, expecially employees in the Korean brand company have higher pride and vision than those of Foreign brand company in the restaurant business. The third, service staffs in the both recognized very low in the working schedule, fairness of promotion, and wage. Some implications are as followed; The first, works as a one day manager or unit manager who is one of the best employees. The second, use education & training video to increasing the communication. The third, attend in the decision making to being a part of co' and giving a motivation.

• Human Ecology Research
• /
• 제51권6호
• /
• pp.623-635
• /
• 2013

This study examined the extent of information needs regarding convenience store private brand (PB) foods and variables affecting information needs for convenience store PB foods. This study will be able to provide useful information based on determining the information content and information sources needed by undergraduate consumers for convenience store PB foods. Data analyses were conducted by frequency, mean (SD), reliability tests, and multiple regression with SPSS version 19.0. The major results of this study are as follows: First, undergraduate consumers' purchase intention toward convenience store PB foods is comparatively high, and they say they will buy the products if the PB foods' quality-related areas like taste, nutrition, or safety are favorable. Second, the general level of information needs for convenience store PB foods is comparatively high, and among general information needs, 'information needs for convenience store PB food quality' are the greatest, while in the area of comparative information needs, 'comparative information on PB food and NB food quality' is needed the most. In addition, undergraduate consumers most often want to obtain convenience store PB food information from convenience stores themselves. Third, as purchase intention and information acceptance of convenience store PB foods increase, information needs also increase. However, as quality perception of convenience store PB foods is more positive, information needs reduce.

• 식품보건융합연구
• /
• 제7권4호
• /
• pp.1-11
• /
• 2021

The purpose of this study is to investigate the ramen selection attributes of consumers. This research assigned taste, price, quantity, design, and brand as selection attributes, all of which have already been verified by previous studies as selection attributes when purchasing processed foods. A total of 500 questionnaires were issued, and the survey results were analysed to ensure validity and reliability. A Structural Equation Model was used to test the hypotheses of the study. Based on the analysis, taste, price, quantity, design, and brand had a statistically significant effect on satisfaction. Furthermore, satisfaction had a statistically significant effect on repurchase intention. Among the selection attributes (taste, price, quantity, design, and brand), only price had a statistically significant effect on repurchase intention. However, the influence of the selection attributes on satisfaction varied depending on the consumer's consumption value. In order to analyse the moderating effect of consumption value, the respondent group was divided into a hedonism group and pragmatism group, and analysed. It empirically proved that the hedonistic value-oriented group valued taste, and the practical value-oriented group valued price the most. This study empirically verified the relationship between ramen selection attributes and consumption value, and provided corresponding theoretical and practical implications.

• 농업과학연구
• /
• 제39권1호
• /
• pp.43-51
• /
• 2012

Hanwoo, Korean cattle, is traditionally an important livestock to farmers and also important meat to consumers. Recently, to make more efficient production system and provide cheaper and high-quality hanwoo meat, the scale-up via brand is emphasized. However, the price of hanwoo is getting higher and the price increase is considered to occur due to marketing margins in the distribution process. In this study, factors affecting the hanwoo marketing margin are analyzed using 2004-2009 monthly data. In the Cochrane-Orcutt estimation of marketing margin, hanwoo production, other domestic production and import, income, output index, market share of major retailers, and market share of hanwoo brands shows statistical significance in the result. The results shows basic factors of the marketing margins to hanwoo and gives some implications to the management system of hanwoo brand like a sophisticated market segmentation and a differentiated promotion.

• 한국조리학회지
• /
• 제22권2호
• /
• pp.189-205
• /
• 2016

본 연구의 목적은 지역축제의 체험요소가 방문객 만족과 브랜드 태도, 재방문 의사에 어떠한 영향을 미치는 지 알아보고, 각 구성개념 간에 브랜드 태도와 방문객 만족의 매개효과를 검증함으로써 차별화된 축제 체험마케팅 전략을 제시하는 것에 있다. 수집된 자료는 SPSS 22.0과 AMOS 22.0을 이용하여 분석하였으며, 실증분석에 따른 결과는 다음과 같다. 첫째, 체험요소 중 감성, 인지, 행동은 방문객 만족에 유의한 영향을 미치며, 둘째, 감성은 브랜드 태도에 유의한 영향이 있는 것으로 나타났다. 셋째, 인지, 행동은 재방문 의사에 유의한 영향이 있는 것으로 나타났으며, 넷째, 방문객 만족은 브랜드 태도에 유의한 영향을 미치는 것으로 나타났다. 다섯째, 방문객 만족과 브랜드 태도는 재방문 의사에 직접효과도 있지만, 체험요소와 재방문의사 간에 매개효과도 있는 것으로 나타났다.

• 한국식생활문화학회지
• /
• 제25권5호
• /
• pp.589-597
• /
• 2010

The purpose of this study was to investigate whether strategic alliance sales promotions have short-term or long-term or sales or communication effects in the family restaurant industry. The hypotheses were tested in family restaurant settings using a sample of customers visiting and enjoying food in the metropolitan city of Daegu. Empirical results confirmed that strategic alliance sales promotions had short-term and long-term effects, as well as sales and communication effects. Therefore, family restaurant managers should adopt or keep sales promotion strategic alliances with credit card companies. Furthermore, family restaurant managers should adopt or keep sales promotions with other companies. In a future study, more variables should be selected to test the sales promotion effects of strategic alliances.

• 한국조리학회지
• /
• 제24권2호
• /
• pp.1-7
• /
• 2018

This study aims to find what attributes of consumer satisfaction are more important when consumers choose coffee shops. Factors when customers choose coffee shops that are considered to be more crucial, such as taste, price, brand, and atmosphere, were tested and also relations between satisfaction and revisit were studied. As a result, factors as 'taste', 'price', 'brand', and 'atmosphere' were found to significantly affect satisfaction; in addition, the path that satisfaction leads to revisit was found to be significant. However, consumers' coffee shop selection attributes differed depending on their psychological consumption value. The path-coefficients from taste and price to satisfaction were more significant in the function-oriented group, meanwhile the path-coefficient from brand to satisfaction was significant in the emotion-oriented group (+) and the function-oriented group (-). The results of this study suggest attributes of selecting coffee shops and provide meaningful implications of consumer value when they choose the attributes.