• Culinary science and hospitality research
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• v.18 no.1
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• pp.156-167
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• 2012

The purpose of this study is to examine the structural elements of HMR in Korea foods and explore the way HMR products using Korean foods can be developed at this time of increased interest. Through an investigation of its importance by attributes and their partial values, hypothetical HMR products using Korean foods were estimated. In order to develop the optimal HMR goods of Korean food, a preference survey was conducted after selecting 9 profiles using conjoint analysis with orthogonal design, and 4 holdout sets were generated and used for cross-validity authorization and reliability of the model. The results of this study showed that customers put cooking levels, menu price, and the location of purchase into importance when selecting HMR products of Korean foods. They preferred to eat the products after sufficiently heating them and buy the products sold online and through home shopping programs, with the price range of 10,000 won and over. It was concluded that more customers can be attracted if a variety of HMR products using Korean foods which can be prepared readily anywhere and at any time are developed.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.888-894
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• 2009

Recently, touch screen systems with direct touch interfaces are prevailing in digital products such as MP3's, DMB's, PDA's and navigators, which give rise to new interface issues related to speed, feedback and accuracy, and consider additional considerations for solving those issues in evaluation processes. Although paper prototyping method, the one of applicable methods, is efficient ways to evaluate the touch interface, it still requires a certain amount of adaptations for touch interfaces. This study aims to identify emerged issues regarding to paper-prototyping method for the evaluation of touch interface, to come up with alternatives for applying the method. The study started with analyzing the touch interface in digital products, and suggests the 'Touch Wheel' interface based on mainly used interface. 'Touch Wheel' interface allows the user searching for her/his favorite songs by rolling 'wheel-like' menu list. The Userbility test was conducted by 24 MP3 users with 4 times, and based on such conditions as materials, making methods and evaluating process of paper prototyping for evaluating the touch interface, effective alternatives were considered in each evaluation steps. As a result, paper prototypes for evaluating the touch interface should give active operations to subjects by offering direct experience, so as to provide subjects with proper feedbacks and for designers to collect effective alternatives for expected problems in initial interface design process.

• 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.

• The Korean Journal of Franchise Management
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• v.12 no.2
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• pp.7-21
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• 2021

Purpose: One of the characteristics of service companies such as foodservice franchise is that it is easy to imitate, so many brands can imitate the menu that is popular with consumers. Therefore, foodservice franchise company should develop a brand that customers can identify from other brands in order differentiate it from its competitors. In order make the foodservice franchise company identifiable from other brands, it is possible through communication with customers. Therefore, this study proposes a new research model to analyze customer loyalty through online advertising and online word of mouth trust and immersion. Online was provided to customers through a mixture of advertisements and word of mouth, but previous studies have only considered online advertisements or online word of mouth. In addition, we want to verify the difference according to gender, which is an important variable in researching the online information processing behavior of customers. Research design, data, and methodology: The questionnaire of this study was surveyed on 20 years of age or older who have visited the restaurant franchise store within the last 3 months among the foodservice franchise companies operating SNS. During the survey period, 400 surveys were surveyed for a total of 20 days from April 1 to April 20, 2020. Result: The research results are as follows. First, in this study, the effect of online advertisement and online word of mouth on trust and immersion was studied. Second, this study verified the social influence theory in online advertising and online word of mouth. Third, the effect of online advertising and online word of mouth on loyalty according to gender was verified. Fourth, compared to existing advertisements, online advertisements are suitable for marketing by foodservice franchise companies because they can interact with consumers, modify advertisements immediately, execute extensive advertisements at low cost, segment the market, and measure advertisement effectiveness. The recent online expansion has been expanded to mobile-based, allowing foodservice franchisees to provide new communication services such as SMS (Short Message Service), multimedia messaging services, and location-based services. Fifth, a foodservice franchise company can increase brand awareness through online marketing or induce the use of offline stores. Sixth, franchisor can grow into a sustainable company only when they use resources efficiently. Conclusions: Trust is important in foodservice franchise information. This trust has a significant impact on customer commitment and loyalty.

• The Korean Journal of Emergency Medical Services
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• v.3 no.1
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• pp.43-54
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• 1999

This study is attempted for the purpose of clearly understanding the stressors which emergency medical technology students experience during clinical practice, giving guidance in desirable direction and improvement of clinical practice, and giving the basic materials so that emergency medical technology students may practice effectively. The design of this study was a descriptive survey. The subjects in this study were 59 emergency medical technology students who were 2nd grade in D college. The collection of questionnaires took 3 days from September 1, 1999 to September 3, 1999. This researcher explained the purpose of this study to students, after they agreed to this survey, the researcher gave the questionnaire to them, had them answer the questions and collected the questionnaire immediately. Data analysis included percentage, mean and standard deviation, t-test and ANOVA trough SPSS computer program. The results of this study are, briefly, as follows; 1. In 'satisfaction-degree to specializing in the science of emergency medical technology' 27.1% of the subjects is revealed as 'satisfied' and in 'satisfaction-degree of clinical practice', 8.5% of the subjects is revealed as 'satisfied'. 2. Viewed from each of the categories of stressors which emergency medical technology students experience during clinical practice, 'ideals and values' is the category in which emergency medical technology students experience most severe stress at a mean 3.25 and 'personal relations' is the category in which emergency medical technology students experience mildest stress at a mean 2.82. The total stress degree mean is 3.06, which emergency medical technology students experience during clinical practice is revealed as 'moderate' stress. 3. Considering the stressor involved in each category, the results are as follows; (1) In 'environment', 'orientation to the hospital before clinical practice' is revealed as the most severe stressor at a menu 3.44. (2) In 'personal relations', 'relations with doctor and nurse' is revealed as the most severe stressor at a mean 3.59. (3) In 'role', 'unilaterally when their role is seems to be obscure' is revealed as the most severe stressor at a mean 4.10. (4) In 'ideals and values', 'difference between college practice and hospital practice' is revealed as the most severe stressor at a mean 3.88. (5) In 'activity', 'repetition of simple and functional work during clinical practice' is revealed as the most severe stressor at a mean 3.98. (6) In 'total stress factors', 'unilaterally when their role is seems to be obscure' is revealed as the most severe stress factor at a mean 4.10 and 'relations with comrade students' is revealed as the stress factor causing mildest stress at a mean 2.20. 4. Considering the relationship between the categories of stressors and the general characteristics, the results are as follows; (1) 'Environment' is revealed as being positively correlated with 'satisfaction degree of clinical practice'(F=3.53, p= .0359). (2) 'Ideals and values' is revealed as being correlated with 'sex'(t=-2.31, p= .0240) and 'satisfaction degree of clinical practice'(F=3.31, p= .0438).

• Journal of the Korea Convergence Society
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• v.11 no.6
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• pp.145-151
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• 2020

'Hansik', or Korean cuisine is one of Korea national brands. To understand the domestic consumer awareness of Korean cuisine, data was gathered under the keyword search, 'Hansik.' Textom 3.5 was used to gather data from blogs, news media found on Naver from November 1, 2018, to October 31, 2019. The results from frequency and TF-IDF analysis indicate that the 'buffet' had the largest proportion in terms of consumer awareness to Hansik. Also, broadcasting contents starring star chefs had a great influence. The Hansik awareness did not remain in the domains of its traditionality, but also branched into extents into areas such as fusional and gourmet cuisine. UCINET6 and NetDraw were used to conduct CONCOR analysis. Four cluster formations have been found; various food cultural cluster, high-end restaurant cluster referring to aired restaurants on media, Hansik brand cluster, and Hansik buffet cluster. This study proposes presenting a various menu of Hansik which use a multiple number of ingredients. Also, a promotion that introduces fine Hansik and a development of marketing views and media contents about the convenient HMRs make the associated imagery of Hansik to be strengthen.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.3
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• pp.253-263
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• 1993

Climatological informations have not been fully utilized by agricultural research and extension workers in Korea due mainly to inaccessbilty to the archived climate data. This study was initiated to improve access to historical climate data gathered from 72 weather stations of Korea Meteorological Administration for agricultural applications by using a microcomputer-based methodology. The climatological elements include daily values of average, maximum and minimum temperature, relative humidity, average and maximum wind speed, wind direction, evaporation, precipitation, sunshine duration and cloud amount. The menu-driven, user-friendly data retrieval system(CLIDAS) provides quick summaries of the data values on a daily, weekly and monthly basis and selective retrieval of weather records meeting certain user specified critical conditions. Growing degree days and potential evapotranspiration data are derived from the daily climatic data, too. Data reports can be output to the computer screen, a printer or ASCII data files. CLIDAS can be run on any IBM compatible machines with Video Graphics Array card. To run the system with the whole database, more than 50 Mb hard disk space should be available. The system can be easily upgraded for further expansion of functions due to the module-structured design.

• Journal of Distribution Science
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• v.11 no.12
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• pp.51-62
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• 2013

Purpose - A pre-study on service quality-based customer value is conducted with the path structure (perceived value of service quality→customer satisfaction→behavior intention) based on the hierarchical model of service quality including interaction and outcome quality, physical environment quality and the SERVQUAL model of process quality, namely, reliability, responsiveness, assurance, empathy, and tangibles. In addition, customer value in the service industry is studied by dividing into the two-way structure of utilitarian and emotional values. This study classifies customer values of family restaurants through the customer value model based on the 4×4 matrix needs system of Jeon and Kim (2009). It illustrates the path structure of customer value→customer satisfaction→behavior intention targeting college students in order to generalize the customer value system of family restaurants. Research design, data, and methodology - This study established seven hypotheses based on the relationship between each type of customer value (food quality, convenience, social, emotional, interior quality, service encounter, and purchasing) and customer satisfaction, and the relationship between customer satisfaction and behavior intention. The study data were collected from students in the Department of Business and Tourism at Kimpo University. In all, 294 survey papers were returned of the 300 distributed: 253 pieces were used in the final analysis excluding 41 with insufficient and less effective answers. For statistical analysis, the statistics software package SPSS 15.0 was used. Results - The results of the analysis are as follows: first, the customer values of family restaurants are classified by seven customer values: goods quality value, emotional value, convenience value, social value, purchasing value, service encounter value, and inner quality value. Second, emotional value, purchasing value, service encounter value, and inner quality value had positive impact on customer satisfaction. In particular, purchasing value through being included in functional value was not classified in the previous study; however, this study could classify and generalize this value in a new way. Finally, customer satisfaction had a positive impact on behavior intention. This showed that college students had behavior intention - repurchase intention and word-of-mouth - because they could be content with the food items on the menu and the service provided by employees. Conclusions - The main points based on the above-mentioned results are as follows. This study with college students as study subjects could be classified into four dimensions, namely, generic value, usage value, purchasing value, and physical value and seven sub-dimensions on customer values of family restaurants based on a 4×4 matrix needs system. Then, to confirm its generalization, the path structure of customer value→customer satisfaction→behavior intention was verified. While existing pre-studies used simplified values by classifying restaurant values largely as utilitarian value and hedonic value, this study classified various forms of customer value, and that customer value especially could be expanded by adding purchasing value. As a result, it is shown that marketers need to diversify their customer services because this study proved that customer values can be classified in various ways based on customer needs.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.549-557
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• 2020

Recently, the number of coffee shops has continued to increase, and information searches have been increasing for consumers who want to visit coffee shops. We wanted to find out the impact on the intention of revisiting a coffee shop by adding information search factors to the existing coffee shop's selection properties and search for the actual selection properties, and summarize the results as follows. The analysis of this study was conducted in two ways, before and after visiting a coffee shop through information search. First, the four factors and optional attributes that are important in information retrieval were the reliability of information (the number of reviews and views by coffee shops, recent postings), physical environment (the proximity of stores, the atmosphere, size, presence of side menus), visuality of information (physical environment, background, design, easy composition), merchantability (the taste of coffee, convenience of parking). In addition, the selection properties for satisfaction after visiting coffee shops through information search were derived from five general characteristics of coffee shops, menu, information consistency, taste of coffee, and convenience of parking, and among them, the consistency of information, taste of coffee, and general characteristics of coffee were found to affect the intention of revisiting again.

• The KIPS Transactions:PartB
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• v.9B no.4
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• pp.399-406
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• 2002

The goal of this research has been to develop an adaptive user agent for web surfing. To achieve this goal, the research has concentrated on three issues: collection of user data, construction and improvement of user profile, and adaptation by applying the user profile. The main outcome from the research is a prototype system that provides the functional definition and componential design scheme for an adaptive user agent for the web environment. Internally, the system achieves its operational goal from the cooperation of two independent agents. They are IIA (Interactive Interface Agent) and UPA (User Profiling Agent). As a tool for providing a user-friendly interface environment, the IIA employs the Keyword Index, which is a list of index terms of a webpage as well as a keyword menu for subsequent queries, and the Suggest Link, which is a hierarchical list of URLs showing the past browsing procedure of the user. The UPA reflects in the User Profile, both the static and the dynamic information obtained from the user's browsing behavior. In particular, a user's interests are represented in the form of Interest Vectors which, based on the similarity of the vectors, is subject to update and creation, thus dynamically profiling the user's ever-shifting interests.