• Journal of Korea Planning Association
• /
• v.54 no.3
• /
• pp.5-14
• /
• 2019

Starting with the market vitalization project in 2008, The Gwangju Dae-in Art Market has attracted to many artists, changing into cultural and art market. After the project was carried out for a certain period of time, a study was conducted to determine the differing opinions of the artists and merchants in regards to the market. The study also examined and analyzed the factors affecting the artists' continuous activities. The difference in recognition perception between artists and merchants was analyzed through a T-test. PLS-regression analysis was used for the artists' continuing intention to work. As a result, the artists and merchants recognized that the number of visitors increased after the influx of artists. Programs that had a positive impact on the artist's intention for sustainable activities were as follows: the 'Art Products Creation Workshop', where artists, merchants, and citizens collaborate to develop commodities needed for the market; 'Hanpyeong Gallery', where artists directly or indirectly interact with merchants and citizens; the 'Artist-Merchant Workshop', where artists and merchants produce articles required for the market; 'C'est Si Bon', which expresses the placeness of the market into art; and the 'Dae-in Art Night Market', where citizens, merchants and visitors can sell their own works. On the other hand, programs with the negative effect were those where artists' participation was low or none, as the policy implications, they should be actively develop this type of programs, where artists could participate and interact with citizens and merchants, like this visitors and sales can be increased.

• Journal of the Korea Society of Computer and Information
• /
• v.28 no.3
• /
• pp.83-89
• /
• 2023

This study presents basic data that can be easily used in the field of cooking about edible insects which are future food and alternative food by investigating the perception of edible insects among culinary majors, who are potential consumers who can improve the utilization of edible insects. As a result, 79.0% of all subjects responded that they have heard of edible insects, and the methods of obtaining information on edible insects were 'friends, colleagues, family members, etc.' 76.8% had the experience of purchasing edible insects, and 71.9% of them purchased 'online' as the purchase method. The reason for purchasing edible insects was 'curiosity', and the purchase of edible insects in the form of 'food or food added' was the highest. In the future, 70.1% are willing to use edible insects, and in particular, the intention to participate in the 'development of new products using edible insects' was the highest. Therefore, in order to improve the utilization and consumption promotion of edible insects, which are emerging as future food resources, it is necessary to develop a multifaceted plan to improve the awareness of edible insects for university students majoring in cooking and to develop educational programs for developing various menus.

• The Research Journal of the Costume Culture
• /
• v.27 no.2
• /
• pp.154-168
• /
• 2019

The present study investigated fashion Instagram marketing, applying the concept of gamification. It set out to examine the following specific issues: 1) perceptions of flow, pleasures, dimensions of game dynamics (challenge, competition, achievement, reward, relationships among participants, and relationships between brands and consumers), and consumer responses based on frequency and involvement in exercise; 2) the effects of game dynamics dimensions on flow and pleasure; and 3) the effects of flow and pleasure on consumer responses. An online survey was used to gather data and the study analyzed a total of 200 responses. The results of the study were as follows. Perception differences were found only in relation to exercise involvement. Competition, relationships among participants, and relationships between brands and customers positively predicted flow. Among the dimensions of game dynamics, challenge, competition, reward, relationships among participants, and relationships between brands and consumers positively influenced pleasure. In addition, the study also found that pleasure and flow had positive effects on intention to participate and brand loyalty. Meanwhile, only pleasure predicted word-of-mouth. These findings suggest that fashion brands implementing Instagram as a marketing channel should seek to stimulate pleasure and fun to provoke positive consumer responses. Furthermore, the findings of the study provide practical and useful insights for fashion brands implementing Instagram marketing.

• The Journal of Industrial Distribution & Business
• /
• v.14 no.9
• /
• pp.31-39
• /
• 2023

Purpose: Social media's increasing adoption and the development of digital technology have completely changed how businesses interact with their clients. The current study is to examine the impact of live broadcasts on consumers' perceptions and actions across a range of fresh food goods. Research design, data and methodology: The scrutiny relies on the existing peer-reviewed literature, which may prevent a comprehensive evaluation of some recent advancements in the subject. Despite these caveats, the outcomes of this scrutiny are anticipated to contribute significantly to our understanding of the effect of live broadcast marketing on consumers' propensity to make purchases. Results: Previous literature review clearly states that 'Live Broadcast of Fresh Food' to attract relevant customers should be followed: (1) Increased Product Transparency and Trust, (2) Enhanced Customer Engagement, (3) Impact on Customer's Perception of Product Quality, and (4) sense of urgency and scarcity. Conclusions: All in all, the study's advice for firms in the food industry to improve their marketing efforts through live broadcasts have important practical ramifications. Promoting openness and trust in the production process and with the audience boosts a brand's reliability. Customers are more likely to participate and feel more connected to a brand.

• Journal of Agricultural Extension & Community Development
• /
• v.29 no.1
• /
• pp.1-18
• /
• 2022

The government is in the process of pursuing various resident-driven rural development projects for rural development. Accordingly, the government is promoting various software projects to enhance social capital in order to effectively involve residents in rural development projects. However, residents' participation in rural development projects is still passive, while passive residents' involvement creates various problems such as conflicts among residents in the process of project implementation and poor operation after project implementation. This study is intended to be a basis for inducing voluntary community participation in rural development projects by disclosing the intention of residents to participate in the community's internal solidarity with social capital and connection with external communities. According to the analysis of 195 rural residents, three groups were divided according to the level of social capital awareness. While individualist groups with low integration and social capital were 25.1%, they were more integrated, but the average family-oriented group was 42.5%, and social-development groups with high integration and linked social capital were 32.3%. This study is meaningful in that it revealed that the social capital of the resident community is an important factor in both the internal solidarity (integrity) and the external community connection (connectivity) in the rural area development project.

• Korean Journal of Community Nutrition
• /
• v.23 no.2
• /
• pp.137-147
• /
• 2018

Objectives: This study was conducted to investigate the perspective and popularization of temple food among university students with food related majors, and to provide basic data for the popularization and the fostering of professional lecture in temple food. Methods: A self-administered questionnaire was applied to 453 university students at six universities with food related majors. The questionnaire was designed to examine interest, recognition, consumption, popularization and curriculum of temple food. Results: The study population consisted of 19.2% men, and 80.8% women, and the most common response to desired career after graduation was food related employment (53.9%). Overall, 49.0% replied that they had an interest in temple food, which was relatively low. 59.9% of respondents who had been known throw TV, Internet, newspaper, and magazines about temple food were showed the highest results. Additionally, as for the perception of temple food, 'Prevention of lifestyle related disease' was the highest score (4.10). Overall, 64.9% of the subjects had not tried temple food, and 84.7% of these responded that this was because they had not encountered temple food. Among subjects who had tried temple food, most had encountered it at a temple (73.0%), and 78.0% replied that the taste of temple food was suitable. The intention to try temple food was 73.3%, and 64.8% of respondents said there was a necessity to establishment curriculum regarding temple food. Finally, interest, popularization, and intention to try temple food were significantly positively corelated. Conclusions: The results showed high interest in temple food and willingness to participate in education regarding temple food, as well as awareness of the need for popularization. Therefore, it is necessary to increase intake opportunities to raise interest in temple foods. This can be accomplished utilizing publicity materials, as well as by offering opportunities for temple food education through curriculum.

• Journal of Practical Engineering Education
• /
• v.12 no.2
• /
• pp.331-337
• /
• 2020

This study investigated the perception of the learning-workers' organizational effectiveness. They participate in the degree-linked work-learning parallel system. As a result, the turnover intention and job performance were higher than those of general office workers, and organizational commitment was lower. In addition, the higher scholastic year and grades, the higher job satisfaction. the higher grades, the lower burnout. specially the 2nd, 3rd, and 4th graders showed higher turnover intentions than the first grader. The results of the survey of (dis)satisfaction factors of learning workers also show that OJT management in the field should be strengthened rather than OFF-JT education in universities. This paper suggests that companies participating in the work-learning parallel system need higher-level management in aspects such as educational supports, personnel management, and OJT management as well as competency development of learning-workers. It shows that supplementary measures are needed for learning time and learner management of participating companies.

• Journal of Korea Entertainment Industry Association
• /
• v.15 no.4
• /
• pp.1-13
• /
• 2021

In this study, we tried to present suggestions to the Gyeongsangbuk-do tourism officials to satisfy them with experiential tourism resources and to revitalize their participation in the program. Therefore, the implications of this study are as follows. First, research on the satisfaction of experiential tourism programs and the willingness to participate in them is carried out, suggesting that it is a prerequisite for the transformation of the perception of tourists' participation in the Corona era. Second, it is necessary to make it a small experience tourist space that can provide non-face-to-face service utilizing the characteristics of contact technology, and to provide tourists with unique attractions against product discrimination and customer service. Third, through the introduction of non-face-to-face experience programs and expansion of services, the limited and macroscopic environment and social phenomenon of tourism activities in the Corona era, a new perception can be instilled. Fourth, visitors can expect to revitalize the tourism industry through the development and discovery of various programs. Thirdly, it will be possible to revitalize the local economy by giving meaning to the satisfaction of experiential tourism programs to tourists from all over the region's tourism business.

• Journal of Food Hygiene and Safety
• /
• v.32 no.2
• /
• pp.101-106
• /
• 2017

Based on the previous reports that majority of teachers have negative perceptions on food additives, a teacher training program called 'Let's teach food additives correctly' was developed and applied to improve teachers' unbalanced perception on food additives and let them teach students with sound scientific background. The 15-hours training program consisted of understanding of food safety and food additives, education materials on food additives, development of teaching-learning plan, meeting with professionals from Ministry of Food and Drug Safety (MFDS), visiting MFDS labs, application to school class, and evaluation. A total of 63 teachers participated in the training through 2 sessions conducted in August 2016. As a result, teachers showed high satisfaction rates (4.2~4.5 in 5.0-Likert scale) and 91.5% answered the training helpful for the school class. Although their initial intention to participate the training was to know the details of negative intake effects of food additives, their such perception was totally changed in addition, they suggested a continuous training for teachers and immediate correction of incorrect information in school textbooks. Also, post-training education for 1,172 students by these teachers appeared to improve the understanding of and the native perceptions on food additives significantly (p < 0.001). Above results showed that the training program could solve the problem of transmitting unbalanced information on food additives to students by training teachers, and such channel could be used to facilitate food-related risk communication.

• Asia pacific journal of information systems
• /
• v.22 no.3
• /
• pp.1-27
• /
• 2012

Many companies have recently become interested in using social networking sites such as Twitter and Facebook as a new channel to communicate with their customers. For example, companies often offer "special deals" (e.g., coupons, discounts, free samples, etc.) to their customers who participate in promotions or events on social networking sites. Companies often make important announcements on their products or services on social networking sites. By doing so, customers are encouraged to continue to have relationships with companies on social networking sites and to recommend the companies' presence on social networking sites to other potential customers. Moreover, customers who keep close relationships with companies on social networking sites often provide the companies with valuable suggestions and feedback. For instance, Starbucks has more than 2 million followers on Twitter, and often receive suggestions and feedback for their product offerings and services from the followers on Twitter. Although companies realize potential benefits of using social networking sites as a channel to communicate with their customers, it appears that many companies have difficulty forging long-lasting relationships with customers on social networking sites. It is often reported that many customers who had followed companies on Twitter later stopped following them for various reasons. Therefore, it is an important issue to understand what motivates customers to continue to keep relationships with companies on social networking sites. Nonetheless, due attention has yet paid to this issue until recently. This study intends to contribute to our understanding on customers' intention to continue to follow companies on Twitter and to spread positive word-of-mouth about companies on Twitter. Specifically, we identify seven potential factors that customers perceive as important in evaluating their experience with companies on Twitter. The seven factors include similarity, receptivity, interactivity, ubiquitous connectivity, enjoyment, usefulness and transparency. We posit that the seven perception factors can affect the two types of satisfaction, emotional and cognitive, which can in turn influence on customers' intention to follow companies on Twitter and to spread positive word-of-mouth about companies on Twitter. Research hypotheses formulated in this study were tested with data collected from a questionnaire survey administered to customers who had been following companies on Twitter. The data was analyzed with the partial least square (PLS) approach to structural equation modeling. The results of data analysis based on 177 usable responses were generally supportive of our predictions for the effects of the seven factors identified and the two types of satisfaction. In particular, out results suggest that emotional satisfaction was strongly influenced by perceived similarity, perceived receptivity, perceived enjoyment, and perceived transparency. Cognitive satisfaction was significantly influenced by perceived similarity, perceived interactivity, perceived enjoyment, and perceived transparency. While cognitive satisfaction was found to have significant and positive effects on both continued following and word-of-mouth intentions, emotional satisfaction had a significant and positive effect only on word-of-mouth intention.