• The Journal of the Korea Contents Association
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• v.9 no.6
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• pp.336-343
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• 2009

Companies often use database for performing task more efficiently and data mining for marketing and production efficiency through analyzing of the stored database. The use of the knowledge through the data mining maintains and provides a direction of development for the company. It could be as an additional competitive power for the company when decision making is necessary. This study is designing a model that predicts a rating of existing customer and consumption pattern with using actual data of the manufacturer and data mining methodology. The objective of this model is to improve profits for the company and brand value through connecting the marketing with identifying the customer's rating and consumer behavior.

• The Korean Journal of Food & Health Convergence
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• v.9 no.4
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• pp.19-23
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• 2023

The integration of ChatGPT, an AI-powered language model, is causing a profound transformation within the food industry, impacting various domains. It offers novel capabilities in recipe creation, personalized dining, menu development, food safety, customer service, and culinary education. ChatGPT's vast culinary dataset analysis aids chefs in pushing flavor boundaries through innovative ingredient combinations. Its personalization potential caters to dietary preferences and cultural nuances, democratizing culinary knowledge. It functions as a virtual mentor, empowering enthusiasts to experiment creatively. For personalized dining, ChatGPT's language understanding enables customer interaction, dish recommendations based on preferences. In menu development, data-driven insights identify culinary trends, guiding chefs in crafting menus aligned with evolving tastes. It suggests inventive ingredient pairings, fostering innovation and inclusivity. AI-driven data analysis contributes to quality control, ensuring consistent taste and texture. Food writing and marketing benefit from ChatGPT's content generation, adapting to diverse strategies and consumer preferences. AI-powered chatbots revolutionize customer service, improving ordering experiences, and post-purchase engagement. In culinary education, ChatGPT acts as a virtual mentor, guiding learners through techniques and history. In food safety, data analysis prevents contamination and ensures compliance. Overall, ChatGPT reshapes the industry by uniting AI's analytics with culinary expertise, enhancing innovation, inclusivity, and efficiency in gastronomy.

• The Research Journal of the Costume Culture
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• v.26 no.1
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• pp.109-124
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• 2018

As fashion and distribution companies have increasingly turned to implementing marketing activities that use omni-channel strategies, it is imperative to explore consumer-oriented evaluations of omni-channel shopping for fashion products. Through contributing to the growing research flow of consumer behavior within omni-channel contexts, the current study explores consumer motivations for omni-channel fashion shopping and their impacts on the decision-making stages of fashion products. The authors first performed in-depth interviews with six Korean consumers and confirmed the four types of consumer motivation for omni-channel shopping, and how decision-making processes react to fashion companies' omni- channel marketing strategies. These findings were used to set survey items for the main study. Based on the results and findings of previous literature, an online survey was conducted with 300 participants who had actual experience with omni-channel shopping for fashion products. The statistic results from the survey revealed the following: First, the in-depth interviews allowed the authors to confirm four factors of omni-channel shopping motivation (ubiquity, efficiency, convenience, and impulsiveness). Second, the survey showed the authors that among the four factors of omni-channel shopping orientation, impulsiveness had the greatest effect on consumer behaviors at the preand on-purchase stages, while the ubiquity factor had the greatest effect at the post-purchase stage. As such, the study empirically tested the omni-channel-specific factors of shopping orientation and motivation. In addition, it showed the effect of omni-channel marketing on various stages of the decision- making process and the study's limitations and implications were discussed.

• Journal of Digital Convergence
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• v.14 no.10
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• pp.311-317
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• 2016

In a smart commerce market, customers are seeking customized shopping services optimized for personal tastes and customized shopping experiences based on customers' tastes. Accordingly, individually customized services are needed more than anytime now. According to this demand, companies provide messaging services to the consumer, but do not include a personalized service for each individual. The purpose of this study is to combine the techniques of personalized services with messaging services and presents system construction plan and integrated model system for corporate messaging services and thereby possible are maximizing marketing effects and analyzing effects of cost savings. Applying the operation of the integrated model is proposed and message transmission scheme through effective personalization can be applied to personalized model using the personalized information according to customers' requirements. The integrated model of personalization on this study is expected to be highly effective when combined with the search service.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.3
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• pp.597-606
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• 2012

The description of this paper was made putting the emphasis on CIM Interface configuration with a college policy program as the center whether it is suitable or not for a college promotion. CIM Interface technique for a college promotion is an expression method by visual requirements. Alternatives to a college promotion turned up which are depending on Contents, Image, Marketing strategies by visual elements. The application of consumer contents to give users information did the role of a channel inducing the users to join. Besides, an information designing enabled the information structure to be a visual expression by being grafted on content consistency. First above all, the implementation policy of such systematical formation could be found through University Identity Program-IMC useful as a branding strategy of a college promotion. Like this, a methodology which is able to increase the efficiency of college promotion through a process and a connection was established.

• Culinary science and hospitality research
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• v.7 no.1
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• pp.147-180
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• 2001

Competition of today's markets get to compete the relationship of one system and another system. Competition in relationship of system emphasis molding of cooperate relationship-strycture between enetrprices and It appears competitiveness enriched effects of enterprices in systems. In the rapidly changing economy and marketing situation, Travel agency got worse management situation of themselves more excessive competitiveness then competitiveness efforts between Tourism Relationship Enterprices. So, Relationship marketing will lays a foundation of new travel agency's environment through competitive of relation to travel agency and travel agency, travel agency and hotel or travel agency and airplane. This study's object are present relationships between travel agency and travel relation enterprise of cooperation, complication and competitiveness to relation form. And this study are presents suggestion to generate of hereafter travel relation enterprise through study on relationship with hotel and airplane. A final object of this study are presents a model applys relation method of travel agency and travel agency, hotel and airplane through inspect to specialist analysis. In the result of study, Travel agency are low position and difficult with hotel and airplane at the cooperation but acually It's difficult with travel relation enterprise. So, Travel agency will be operates characteritic system and regulations for win with travel relation enterprise for efficiency of working more than hotel and airplane. Airplane is the best big travel relation enterprise. So, The most airplane has to high cooperate with travel agency. That's why airplane keep going close cooperation with travel agency. Travel agency has to close cooperate with hotels secondly through marketing, exchanging information and union advertisement etc. Hotels are low in complications than travel agency but high in complications than airplane. Although travel relation enterprise are different system individually, because of all of us working with union object, Travel agency and travel compliment-cooperation relationship.relation enterprise has to autonomy behavior with close cooperation through.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.2
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• pp.112-122
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• 2016

In line with the increase in consumer demand for mobile games, game companies face stiff competition. For a more successful marketing strategy, many game companies actively adopt Cross Promotion. The Cross Promotion marketing strategy in the mobile game is regarded as a low cost and high efficiency marketing method because the game companies provide new experiences to game users by utilizing existing game infrastructure and absorbing current users of game companies. Despite the advantages of Cross Promotion, there has been little practical study on the relationship between Cross Promotion and mobile game acceptance. Accordingly, the aim of this study was to determine the influential factors of Cross Promotion on the acceptance of mobile games. After reviewing previous research, a structural model was established, a survey was performed and the model was analyzed. The managerial implications are suggested along with the concluding remarks.

• Journal of Korea Port Economic Association
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• v.25 no.3
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• pp.1-20
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• 2009

A survey to pallet users was conducted in an aspect of the efficiency and benefit. The questionnaire identified the preference about the main variables such as price, size, conformity, material, which are the criteria of the users' choice. staffs in the capital region was selected as respondents and Cluster Analysis and Simulations was carried out with Conjoint Analysis. The result shows that the variables of material and conformity between facilities and products were more important than the variable of size. The respondents prefer the pallets with a various range of products because warehouses should keep a range of products under various condition of temperature. In accordance, the companies that provide a pallet pool service should set up individual marketing strategy by a type of customers so as to maximize the competitiveness in domestic or international markets. Furthermore, supplying standardized pallets should be consistent with the standardization not for individual logistics units, but for whole logistic systems. To achieve this, it requires the compatibility amongst a range of logistics activity participants by their characteristics.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.912-921
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• 2020

We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5-6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07-3.50, 3.29-3.92 and 4.48-4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12-3.75, 3.20-3.33, and 3.07-3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47-3.40, knife 2.01-3.98, and polyethylene glove 2.40-2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46-3.96, 3.37-4.06, and 3.55-4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.

• Asia Marketing Journal
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• v.17 no.2
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• pp.39-62
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• 2015

Relatively little studies have investigated employee recovery from internal service failure, especially from the employees' perspective. When handling customer complaints, employees must not only deal with legitimate customer demands after a service failure, such as providing an apology, rectifying the problem, and offering compensation, but they must also manage illegitimate dysfunctional customers, who may yell, threaten, and even physically harm the employee. These negative experiences can have strong effects, and employees can exhibit higher levels of stress such as burnout and emotional labor, which have been linked to dissatisfaction, tension and anxiety, reduced performance and effectiveness, and a greater propensity to leave the firm, ultimately leading to negative financial consequences for the firm. These conditions result in internal service failure and create the need to recover employees-in other words, internal service recovery. However, little research has examined this issue so far. The purpose of the current study, therefore, is to investigate the relationship between internal service recovery and employee outcomes. A pre-test, post-test between-subjects experimental design was developed. Participants were 166 part-time students who were working full-time. The average age of the participants was 36.74 years, and 57.50% of them were female. The average length of employment was 13 years. Participants were randomly assigned to one of four groups of approximately equal size. Three of the groups were subjected to an experimental situation involving an internal service failure, while one group was not exposed to failure, thereby acting as a control group. This study contributes to the service marketing literature in several ways. First, the study extends service failure and/or recovery research by examining recovery in an employee context. Second, this study attempts to measure internal service recovery and to empirically demonstrate its relationship to employee outcomes. Third, this investigation emphasizes the managerial importance of internal service recovery. For example, understanding the nature of the relationships between internal service recovery and its consequences can improve the effectiveness and efficiency of managers' resource allocation decisions.