• The Research Journal of the Costume Culture
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• v.16 no.3
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• pp.475-487
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• 2008

The purposes of this study are to find the values of playful design by exploring what forms of playful expressions and characteristics appear in the haute couture collections that feature "high culture" other than street fashion or popular fashion and to help expand the scope to include newer and more creative design ideas. Concerning theoretical background, the study reviewed the literature to understand the concept of playfulness and see what types of playfulness there are and how it is expressed. Based on the results, the study examined the features of playfulness by analyzing the works of haute couture collections which since 2000. The results can be summarized as follows: First, designers in the haute couture collections constructed their own identities by expressing their instinctive desire for playfulness through graffiti such as cartoons or scribbles and delivering direct and specific messages or ambiguous and symbolic meanings through such things. Second, the haute couture collections revealed the human body in a transformed or distorted shape through deformation of clothes or accessories presented brand-new dressing styles by breaking away from the past ways of dressing; and expressed playfulness intentionally with distorted materials. Third, is the "depaysement" technique. This collage technique selects all possible objects going beyond inartistic routine matters or boundaries of which we are aware and changes their positions and purposes of use to express the playfulness of "harmony in disharmony." Fourth, the haute couture collections created a feeling of playfulness by featuring parodies of retro elements, a slice of popular culture, or a variety of painting styles. Finally, like using dolls or toys as accessories or making direct use of parts of clothes, combinations between attributes given by the images of those accessories themselves and creativities found in haute couture dresses are just as fun of authoritarian bias in favor of prestigiousness.

• Korean Journal of Applied Biomechanics
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• v.14 no.1
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• pp.161-172
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• 2004

본 연구의 목적은 각기 다른 수직 점프 동작 시 근육의 길이와 근육의 수축속도 변화를 비교 분석하는데 있다. 피험자의 운동학적 변인들을 분석하기 위해 2대의 고감도 카메라를 (60 Hz, Panasonic AG455) 사용하여 점프 동작을 촬영하였다. 대퇴직근, 내측광근, 외측광근, 중간광근, 대퇴이두근(단두), 내측과 외측 비복근의 길이와 근수축 속도는 Brand et al. (1982)에 의해 제시되어진 하지근 기시 정지점의 3차원 좌표값과 동작분석을 통한 하지 분절간의 회전 및 변환행렬을 사용하여 측정되어졌다. 일반적인 근육 길이와 수축속도의 변화 형태는 각기 다른 점프간에 매우 유사한 형태를 보였다. 상승기 초기에 대퇴사두근의 길이가 최대인것으로 나타났으며, 이에 반해 대퇴이두근과 내외측 비복근은 공중 동작이 발생하는 시점에 근의 길이가 최대인 것으로 나타났다. 근육의 길이 변화 범위는 대퇴직근이 35.9에서 47.5 cm, 외측광근이 29.4에서 38.8 cm, 중간광근이 31.5에서 38.0 cm, 내측광근이 30.9에서 38.6 cm, 대퇴이두근이 21.3에서 39.1 cm, 외측비복근이 31.4에서 33.5 cm, 내측비복근이 30.5에서 33.2 cm인 것으로 나타났다. SQ와 CMJ에서는 대퇴사두근의 최대 단축성 수축 속도와 대퇴이두근과 내외측 비복근의 최대 신장성 수축이 공중동작이 발생하기 바로 전에 이루어졌다. 대퇴사두근의 최대 신장성 수축과 대퇴이두근과 내외측 비복근의 최대 단축성 수축은 일반적으로 피험자가 착지하는 순간에 발생되어졌다. 그러나 HJ와 DJ에서는 대퇴사두근의 최대 신장성 추축과 대퇴이두근과 내외측 비복근의 최대 신장성 수축이 하강기 초반에 발생되어졌다.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.572-584
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• 2014

The purpose of this study was to investigate the levels of recognition, practice and information acquisition behaviors regarding food additives of university students for development of educational programs. The data were collected from 283 students in the Yeungnam region through a self-administered questionnaire. The level of concern about food additives was intermediate. The level of checking labels for food additives when buying processed foods was not high. The main reason for not checking labels for food additives was "Buying the special brand products repeatedly". In the factor analysis for perception of food additives, three factors were categorized; effect of food additives on human health, administration and regulation of food additives, and necessity of food additives. According to regression analyses, grade, concern about food additives and perception of amount of food additives had significant effects on human health. The significant variables for administration and regulation of food additives were gender, grade, major, monthly allowance and concern about food additives. In addition, major was a significant variable for the necessity of food additives. Many respondents did not reduce intake of food additives; males did less than females. Most respondents answered they did not acquire sufficient information about food additives. Regarding needs for information content on food additives, respondents wanted information about safety of food additives the most, followed by items of labels for food additives, and ways to reduce intake of food additives.

• Culinary science and hospitality research
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• v.4
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• pp.347-367
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• 1998

It is difficult to make which customers want in restaurant industry because of IMF situation. Therefore, utilization of service marketing is needed by best effect through least investment in restaurant industry. The background of restaurant industry is not directly related to the improvement of tourism industry. We should give a hand to tourism and restaurant industry by holding international events. so the way of thinking among people is changing. And importing of famous foreign brand and opening shops are accellerating the improvement of tourism and restaurant industry. In this perspective, improvement factors of restaurant industry are as follows : the increase of pst time, the increase of disposable income, the increase of woman's having jobs and double income, requirement of people about health food, the increase of nuclear family, and the change of viewpoint among people. This restaurant industry is service industry, and it sells invisible service except the aspect of selling menu. In addition, in terms of menu, price reduction strategy should be done by cost reduction and restructuring. The ultimate purpose of marketing is to increase sales and to do this we should increase the number of customers in shops. That means we should create new customers and try to attract customers who used to be regular in the shops. Therefore, the demonstration of management ability and positive reaction is really needed. So the most important things in marketing are as follows: proper strategy for double consumption, increasing the number of customers through new specific menu, menu life cycle according to menu item, menu development by considering customer, making recipe, enhancement of product quality and cost reduction by customer's opinion. We should concentrate on national menu first, and try to develop menu for international market. It is absolutely needed that we set up the menu product strategy through menu marketing with various products and constant study related to menu marketing is to be done.

• Korean Institute of Interior Design Journal
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• v.21 no.6
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• pp.212-223
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• 2012

The "Eco-friendly", "Green" concepts was began around 1992 after the Rio Environmental Summit, and the need for sustainable development globally widespread. The green building certification system was began around 2000 and the concept of green building was started in the late 1990s. The green building, which welcomes a period of radical change, is for the survival of the Earth "climate change" and reducing energy consumption in building sector. In this architecture of eco-friendly concept, the green building is rapidly expanding and existing as a ecological environment preservation. Moreover, the realization of zero energy house is to mandate for new buildings in 2025. The aim of further eco-friendly is through the prior ecosystems to restore and product energy for the 9 Green Building model houses in this paper. Building in the concept of ecology is to show about change into 7R's from the 3R's. The "Reduce", "Reuse", "Recycle" consisting of "3R's" is correlated with the traditional to the present Green Building Design. U.S. NCARB (National Council of Architectural Registration Boards) change into the concept of 7R's as "Receive", "Restore", "Respect" and "Remember", added to "3R's". In this paper, the 9 Green Building model houses do not meet the criteria of 7R's. But, the Green Tomorrow of Samsung C & T Corporation meet the 6 criteria for 7R's. This company is most comfortable at low carbon Green Building model houses. Conclusionally, introduction of eco-friendly technologies and amenities for the health of human and natural community life is to advance eco-friendly construction and enhance brand value of housing. By the way, The problem of eco-friendly architecture is initial investment and maintenance. Therefore, eco-friendly architecture and government has to try solving of this difficulty.

• Journal of the Korean Society of Costume
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• v.55 no.1 s.91
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• pp.13-24
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• 2005

Throughout the history of fashion and fashion collections, fashion design has been influenced by fine arts. Philosophy and concept of fine arts has been inspiration on the development of fashion design which brings on the close interrelation between fine arts and modern fashion. In order to analyze the affect of fine arts such as Pop art on fashion this study inquires into new perspective that considers different social contexts on the premise that acknowledges the essential difference between the genre of fine arts and design. This study researches the influence of Pop art which has been inspiration on fashion designers since the birth in the 1960s and often appears in recent fashion trends. In view of the results achieved in this study, Pop art-inspired fashion does not concern the aesthetic contemplation of everyday life in western society anonymously as in Pop art but deals with pop art as new ideas in a way that adopts images randomly from designer's convenience which is equivalent to the conception of pastiche. In addition, it was inferred that Peter Pan syndrome exert influence as a mental process and Kidult trend operate on Pop art-inspired fashion as a social phenomenon. On the basis of the theoretical background, the formative features in Pop art-inspired fashion from Spring/Summer 2000 to Spring/Summer 2004 collection has been analyzed. The results fall on the following four categories; those are the use of Pop color which resembles the Hard-edge technique in Pop art, direct appropriation of Pop art such as Andy Warhol and Roy Lichitenstein's works on clothes and accessories, adaptation of Pop art's subject using brand names of mass products or icons in mass culture as design motives, and application of representation method in Pop art such as Andy Warhol's silk screen techniques or Tom Wesselman's composition of pictures.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.2
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• pp.379-390
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• 2005

Every Society has it's own ideology and lifestyle and these form its unique aesthetic experience or values. In the paper observing recent, especially in 1980s and 1990s. Korean street fashion that is one way of expressing their values and lifestyle, the aesthetic values related to the morality have been studied. Through the studies using the cafes of Korean street fashion style we can understand the change of morality and fashion style according to the change of socio-cultural environments more deeply. For study methods documentary study and case study were executed. Morality related clothing were defined in detail through documentary studies and for analysis of street fashion from 1980s and 1990s the cases from 'Mut' and 'Ceci' magazines as well as the articles from Chosunilbo, Dongailbo and Maeilkyungje were looked over one by one. By understanding the intrinsic meanings and formal features of resent Korean street fashion, the direction for future fashion designing could be guided, which could satisfy consumers' needs in the rapidly changing world situation. Followings are the results of the study. First, morality of clothing could be defined in detail regarding modesty and extravagance. Modesty could be directly related to exposure of body and norms for appearances and extravagance to fashion oriented, luxury goods or brand name oriented and spending. Second, the exposing body has been accepted and permitted by public even with criticism more easily but they were less generous to values about norms regarding clothing. Third, the change of morality related to modest has happened earlier than the change of morality related to extravagance, which has begun very recently in 2000s.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.9
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• pp.1387-1396
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• 2008

The objective of this study was to identify differences between internet fashion shoppers and non-shoppers in their fashion shopping orientation and attitude toward internet shopping site service. Also behavior of internet shoppers and non-shoppers was compared by gender. Twelve hundred and ninety two responses were obtained from an online survey. 20 items were used to measure shopping orientation and 13 items to measure attitude toward internet shopping site service, which were modified from previous studies. Some demographics and internet familiarity were asked. Factor analysis, t-test, chi-square test, and regression were conducted. Factor analysis produced five fashion shopping orientation factors such as fashion oriented, shopping oriented, brand oriented, personality oriented, and value oriented. Attitude toward internet shopping site service were classified into three factors, at-site service, after purchasing service, and product information. Internet fashion shoppers and non-shoppers were significantly different in most items of shopping orientation and attitude toward internet site service. Internet shoppers were likely to be fashion oriented, to enjoy shopping, to pursue brandname and personality, and to concern price more than non-shoppers were. Internet shoppers also had more favorable attitude toward product information and at-site service. Also, shoppers were more familiar than non-shoppers to the internet in terms of duration of web-browsing. Ratio of men and women differed significantly for shopper vs. non-shopper groups. Female shoppers were likely to be more fashion, shopping. and value oriented but to have less favorable attitude for after purchasing service than male shoppers.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.11
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• pp.2027-2032
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• 2016

The rapid diffusion of smart phones and the development of data storage and analysis technology have made the field of big-data a promising industry in the future. In the marketing field, big-data analysis on social data can be used for understanding the needs of consumers as an effective and efficient marketing tool. Before the age of big-data, companies had relied upon the traditional methods such as questionnaire survey and marketing test in which a small number of consumers had participated. The traditional methods have still been used. Although both of big-data analysis and traditional methods are useful to understand consumers. It is need to check whether the results from both include similar implications. In this point, this study attempts to compare the results of big-data analysis with that of questionnaire survey on some cosmetics brands methods. As the results of this study, both results of big-data analysis and questionnaire survey include similar implications.

• Korean Journal of Veterinary Service
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• v.43 no.2
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• pp.45-52
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• 2020

A grading system is implemented to evaluate the meat quality of Hanwoo. In the grading system, grade 1++A is the highest grade. Livestock farms breed Hanwoo with good quality feed in order to obtain the highest grade. In this process, the content ratios of muscles in individual regions can be changed. To find out the muscle distribution ratios of Hanwoo steers, grade 1A, 1+A, and 1++A Hanwoo steers were compared with grade 1+A Hanwoo female. Grade 1A Hanwoo steers had higher ratios of shank (SK), brisket and flank (BF), neck chain (NC), and inside skirt (IS) meats and a lower ratio of striploin (SL) meat compared to grade 1+A Hanwoo feamle. Grade 1++A Hanwoo steers had higher ratios of neck (NK) and loin (LN) meats and lower ratios of inside skirt (IS), tenderloin (TL), top round (TR), eye round (ER), bottom round (BR), bottom sirloin triangle (BST), and knuckle (K) meats compared to grade 1+A Hanwoo steers. In comparison between grade 1A and 1++A Hanwoo steers, the ratio of shank (SK) was significantly lower in higher quality meats. If the changes are continuously studied to improve the process so that the ratios of partial meats of the regions highly preferred by consumers can increase, it will contribute to increases in the incomes of livestock farms and enable Hanwoo to grow into a global brand.