• Journal of Fashion Business
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• v.26 no.5
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• pp.105-121
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• 2022

To improve the discrepancy between consumer attitude and actual consumption behavior despite the expansion of consumer perception of sustainable fashion, this study attempted to identify the factors influencing the purchase intention and behavior of sustainable fashion consumers. The extended theory of planned behavior, which adds prior knowledge and consumer inertia, was used to predict purchase intention and factors affecting purchase behavior for sustainable fashion, and to verify the influence of knowledge and inertia on consumers' attitudes, subjective norms, and perceived behavioral control. The results of this study were derived from SPSS and AMOS statistical analysis based on response data of 323 domestic male and female consumers, 20 years or older with experience in sustainable fashion consumption. The results showed that consumers' prior knowledge and inertia about sustainable fashion have a significant influence on their attitude toward sustainable fashion consumption, subjective norms, and perceived behavioral control. Implications were derived based on this quantitative verification. The higher the level of consumers' knowledge of sustainable fashion, the greater the impact on attitude, subjective norms, and perceived behavioral control, but inertia decreases the impact. Therefore, to grow consumers' knowledge, not only a shopping environment should be established but also inertia should be suppressed as much as possible through sustainable fashion marketing activities.

• Journal of Nutrition and Health
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• v.48 no.2
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• pp.199-210
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• 2015

Purpose: The purpose of this study was to determine the influence of sustainability management in institutional foodservice on store image and behavioral intention (revisit intention, word of mouth, willingness to pay a premium). Methods: Based on a total of 371 samples obtained from the empirical research, this study reviewed the reliability and fitness of the model. Results: According to results of exploratory factor analysis, sustainability management derived three factors, economic value, socially responsible, and environmentally sound. The structural equation modeling showed that social responsibility in sustainability management had a significant positive effect on store image and behavioral intention. In addition, customer's perceived store image in foodservice had a significant positive effect on behavioral intention. The relationship between sustainability management and behavioral intention was found to be a partially significant effect. Conclusion: The results of this study revealed the importance of sustainability management of foodservice to improve store image and behavioral intention.

• Journal of Korea Society of Industrial Information Systems
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• v.3 no.1
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• pp.49-65
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• 1998

The trend toward globalization and competitive advantage is increasing the importance of international data communication . The more companies attempt to be globalized and competitive, the more critical the problems of the computer networks are. To improve computer networks in the business world, it is believed that the network shoud be approached from the viewpoint of service quality : we need to understand what network quality means to network users, those who use the network. The purpose of this study is to develop a dimension that captures the aspects of network quality that are important to network users. Many articles show that speed is very important factor in network systems. But the more important thing is that speed is just one of the factors contributing to network quality. It is suggested that a quality network meet nine dimensions : (1) speed (2) accessibility (3) connectivity (4) security (5) compatibility, (6) government restrictions (7) complexity (8) sustainability and (9) sharability.

• Journal of Smart Tourism
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• v.1 no.4
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• pp.31-42
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• 2021

Commercial space tourism is being developed and this trend is expected to continue and accelerate. Although opportunities and threats of space tourism attracted the interest of academia, literature on potential demand, attitudes and people's motivations for space tourism is scarce. In this context, this paper investigates young generations' interest and motivations towards different forms of space tourism. The cluster analysis on 2,207 respondents highlighted an interest in space tourism although motivated by different reasons, levels of budget and sustainability aspects. Interest in space tourism varies according to how far it is perceived as potential, possible or sustainable, or to people's personal feelings. The paper adds to contributions in the tourism field by investigating the opportunities space can offer this industry.

• International Journal of Advanced Culture Technology
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• v.10 no.3
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• pp.93-103
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• 2022

The purpose of this study is to empirically analyze the mediating effect of innovation activities on the effect of organizational culture perceived by organizational members on organizational effectiveness. The main results are as follows. First, Hypothesis 1, organizational culture, was adopted as it showed a positive influence on innovation activities. Second, since organizational culture showed statistically significant effect on organizational effectiveness, Hypothesis 2 was adopted. Third, the innovation activity, which is hypothesis 3, was analyzed to have a positive influence on organizational effectiveness. Therefore, hypothesis 3 was accepted. Fourth, the innovation activity, hypothesis 4, showed a mediating effect between organizational culture and organizational effectiveness. As shown in the results of this study, it is indicated that organizations should improve organizational effectiveness for growth and development through the advancement of the sustainability management system in the rapidly changing business environment. To this end, it was necessary to systematically build and activate an organizational culture and innovation activities suitable for the characteristics of the organization. In other words, organizational effectiveness can be improved when constructing and implementing advanced innovation activities based on measures to revitalize organizational culture according to changes in the business environment.

• International journal of advanced smart convergence
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• v.12 no.2
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• pp.143-152
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• 2023

This study confirmed the effect of manager's communication type perceived by organizational members on innovative behavior and the mediating effect of organizational culture. In other words, the manager's communication type was statistically positive for organizational members' innovation behavior (Hypothesis 1) and organizational culture (Hypothesis 2). Organizational culture improved innovative behavior of organizational members (Hypothesis 3). In addition, organizational culture played a mediating role between the manager's communication type and organizational members' innovative behavior (Hypothesis 4). In other words, the importance of improving the innovative behavior of organizational members, which is a key factor for advancing organizational sustainability management, was confirmed. It was confirmed that the manager's communication type and organizational culture act as a key factor for the advancement of innovative behavior. Therefore, executives and managers confirmed the importance of systematic managers' communication-type competency development and organizational culture revitalization plans and the necessity of implementing them in order to improve innovative behavior.

• Journal of the Korean Dietetic Association
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• v.21 no.2
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• pp.140-153
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• 2015

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians' perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms "sustainability" or "sustainable development," whereas they understood related contents and practices. Dietitians' awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians' intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.42 no.3
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• pp.206-216
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• 2019

The present study identified several antecedents that create perceived resistance to supply chain management (SCM) change. This work particularly emphasizes SCM change, which is notable given its central role in reacting market orientation and varied environmental and managerial conditions. A careful case study on a small and medium sized food production company in South Korea leads to the formulation of our framework including one second-order construct of 'resistance' as well as eight first-order constructs of 'implementing the payment terms', 'balancing of business process', 'fear of responsibility', 'business sustainability transparency', 'past experience of failure', 'competence of work personnel', 'cooperation with third parties' and 'sharing personnel information with partner'. The hypothesized relation of first- and second-order construct was validated using survey sample data collected from 350 respondents who completed their questionnaire instrument. Results from confirmatory factor analysis revealed that nomological validity was established at statistical significance level by identifying six first order constructs of 'implementing the payment terms', 'fear of responsibility', 'business sustainability transparency', 'past experience of failure', a conbined construct of 'competence of work personnel/cooperation with third parties' and 'sharing personnel information with partner'. The findings from our work are expected to provide important insights to the strategy for SCM risk management for small and medium sized company.

• Nutrition Research and Practice
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• v.15 no.sup1
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• pp.94-109
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• 2021

BACKGROUND/OBJECTIVES: The coronavirus disease 2019 (COVID-19) outbreak has dramatically changed nearly every aspect of our lives. Although Dietary lifestyle includes attitudes and behaviors to meet their most basic needs, but few studies have examined the pattern of changes in dietary lifestyle driven by COVID-19. This study explores changes in dietary attitudes and behaviors among Korean consumers after COVID-19. SUBJECTS/METHODS: An online survey was conducted with 549 Korean adults aged 20 and older to identify general demographics and changes in dietary attitudes and behaviors. Data were collected from Oct 12 to Oct 18, 2020. Frequency, percentage, and mean values were calculated and a K-means cluster analysis was performed to categorize consumers based on the 5S of dietary attitudes (i.e., savor-oriented, safety-oriented, sustainability-oriented, saving-oriented, and socializing-oriented). RESULTS: Findings indicate consumers considered safety, health, and freshness to be most important when choosing groceries and prepared meal such as home meal replacement and delivery food. Among the types of services, a large proportion of consumers increased their delivery and take-out services. Regarding retail channels, the increase in the use of online retailers was remarkable compared to offline retailers. Finally, consumers were classified into four segments based on changes in dietary attitudes: "most influenced," "seeking safety and sustainability," "abstaining from savor and socializing," and "least influenced." Each type of consumer exhibited statistically significant differences by sex, age, household composition, presence of disease, and perceived risk of COVID-19. CONCLUSIONS: This exploratory study provides initial insights for future research by identifying various aspects of dietary attitudes and behaviors among Korean consumers after COVID-19.

• Journal of the Korean Society of School Health
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• v.26 no.3
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• pp.158-168
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• 2013

Purpose: Elementary schools are regarded as the best community setting for implementing obesity prevention programs and health teachers (HTs) are the main health professionals who can provide obesity prevention services. However, there is insufficient information on the actual conditions of school-based obesity prevention/ management programs in Korean elementary schools. The purpose of the study was to investigate the actual conditions of school-based obesity prevention/management programs, perceived and experienced by elementary school HTs, which may provide basic data for developing effective and sustainable programs for early childhood. We investigated (1) HTs' ratings on the program's importance, the confidence in the program's implementation, and the factors associated with the program's success (2), the correlates of the importance and confidence levels (3), the program's effectiveness and the factors associated with its sustainability, which were evaluated by HTs, and (4) the correlates of the effectiveness levels. Methods: The participants, 147 HTs working for elementary schools in Seoul were asked to fill out self-administrated questionnaires through mail. Results: The participants' rate on the program's importance was 7.1 on average (0~10 scale) and that on the confidence in the program's implementation was 6.2 (0~10 scale). Moreover, > 25% of the participants reported student and parent participation as a factor associated with the program's success. Of the total participants, 45.6% reported they had actually experienced the program, giving 4.8 points (0~10 scale), on average, in the evaluation of the program's effectiveness and > 22.0% of the participants regarded student and parent participation as a factor associated with the program's sustainability. The HTs' confidence in the program's implementation was a strong correlate of the effectiveness evaluated by HTs. Conclusion: School-based obesity prevention/management programs tend to be highly prioritized by HTs in elementary schools. To implement an effective obesity program in elementary schools, educational support for HTs is needed in order to enhance their confidence levels on the program's implementation.