• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2005년도 추계학술발표대회 논문집
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• pp.193-196
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• 2005

The value of all goods and services produced in the economy divided by population has risen from $7.355 in 1998 to $12.646 in 2003. In other to maintain higher standard of lifestyle, people are 'hungry' for time. The idea of saving time and money by providing many different types of products altogether in one space was implemented with the advent of large warehouse style discount stores. These type of retailers grew in size and popularity during the 1990s and 2000s, causing a decline in sales in the old, traditional downtown markets. From ancient to twenty-first century, the role of the grocery store has been that of the social center of the community; a place of unity and interaction of people. The experience a customer engages in at a grocery store is comparable to that of a museum. Not only is the grocery store a unique, physical space to visit, but also a rich collection of fascination items. The layout of the interior space is meticulously planned for the efficiency of customer circulation and the success of product exhibition. Eye catching graphics and attractive lighting also add to the appeal of the grocery store's high style. Shoppers are no longer satisfied with just buying good products at a lower price. Shoppers prefer to spend time in an entertaining environment. The Hanaro Mart project in this study propose the idea of warehouse style discount stores which can satisfy all the demands of customers and their various activities. This study will open up unique dimensions of aesthetic expression and experience in the interior environments. Shopping for food is an unavoidable task. If food shopping is enjoyable, more people will spend more time at it.

• 대한지역사회영양학회지
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• 제8권1호
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• pp.91-101
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• 2003

The purpose of this study was to investigate the compliance and need for diet therapy among diabetics and their caregivers. A total of 625 respondents participated in this survey. Appropriate management for long-term blood glucose control and difficult-to-manage cases appeared to be diet therapy, physical activity, medical treatment and folk remedies, in that order. The most important educational avenues for diet therapy were books, magazines and TV, Most respondents were educated in diet therapy within a year after diagnosis and had practiced diet therapy for over four years. The most common diet therapy Practices were food selection and Quantity control. Of the specific problems in practicing diet therapy, time and labor, taste, and meal planning appeared to be equally difficult factors. The prevailing diet therapy skills were controlling food amounts at breakfast and supper, and selecting food for lunch and refreshments. Respondents practicing both skills were about 20% of the participants; this shows the need to improve the current situation. The nutrients most frequently considered in diet therapy practice were simple sugars (sugar and sweet goods) , total fats and cholesterol. Since the perception of the role of dietary fiber among respondents was very low, nutrition education about the importance of dietary fiber and food sources of dietary fiber was needed. Diabetics seemed to be concerned about diabetic menus. Three difficult problems in planning diabetic menus were daily menu planning, patient's preferences, and the calculation of calories. As a means of nutrition counseling, they preferred interviews. The higher the educational status and the lower the age, the higher the preference was for internet or PC counseling. Therefore, it is necessary to develop nutrition educational programs so that diabetics can obtain practical knowledge of diet therapy. Furthermore, it is also necessary to develop additional means of informing diabetics about menu planning, while still considering Korean dietary behavior.

• 한국구조물진단유지관리공학회 논문집
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• 제23권2호
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• pp.20-27
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• 2019

건전자제품의 개발과 생산기술에 비교하여 폐유리의 재활용을 위한 기술개발은 상대적으로 미흡하여 자원낭비와 환경오염이 가속화되고 있다. 해외에서는 이 분야에 대한 기술개발이 활발하게 이루어지고 있으나 국내의 경우, 그 관심도가 부족하여 폐유리를 불법투기 또는 매립으로 처리하고 있는 실정이다. 폐유리는 시멘트와 수화반응시 포졸란 반응가능성이 있는 것으로 확인되어 경화 콘크리트의 물리적 성질을 향상시키고 굳지 않은 콘크리트의 레올로지 특성을 개선하여 블리딩의 저감 및 수화열 발생의 억제 등에 효과적인 것으로 보고되고 있다. 따라서 본 논문에서는 폐유리를 잔골재로 사용한 차폐콘크리트의 알칼리-실리카반응이 팽창에 미치는 영향을 분석하고 폐유리 혼입에 의한 알칼리-실리카반응의 팽창을 억제하기 위한 방안으로 적정 혼화재료를 사용하여 차폐콘크리트의 내구성능을 평가하였다.

• Architectural research
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• 제21권3호
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• pp.79-90
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• 2019

The ephemeral and temporal nature of pavilions is the underlying motivation that led to the development of this paper. From the beginning of the industrial era through contemporary history, there have been many instances of architects attempting to rethink architectural design in the context of modern social, cultural, and technical imperatives. Today, the leading changes in humanity are accompanied by a revolutionary electronic digital medium. The pavilion has been in an amalgamation of architectural integration since the beginning of human history. World's Fairs/Expos have, since their establishment, served as international presentations of goods and achievements of particular nations. They became a popular stage wherein potential architectural achievements were showcased through the evocative architecture of pavilions. Due to the pavilion's "temporary nature," its coverage includes various perspectives: social, historical, geographical, post-colonial, iconographical, temporal, and ephemeral. It has also served as a receptacle due to its representational value at a given time. The pavilion has offered architectural designers, clients, and visitors a place to use their imaginations. Moreover, the architect's role in creating pavilions cannot be overestimated. Due to fact that they abound in symbolism, contemporary designs, and innovative solutions, pavilions often mirror modern mankind and plan for the next aesthetic revolutions and ideological architectural theories. To understand and appreciate architects' original intentions with their pavilions, this paper focuses on noteworthy pavilions that were created from the beginning of industrialization through the present. It explores and discusses the pavilion's characteristics, highlights the significance of its physical form as generated by a specific theme.

• International Journal of Advanced Culture Technology
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• 제8권4호
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• pp.82-88
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• 2020

With the development of medical care in the 21st century and the rapid development of the 4th industry, electronic devices and household goods taking into account the physical and mental aging of the silver generation have been developed, and apps related to health and health are generally developed and operated. The apps currently used by the silver generation are a form that provides information on diseases by focusing on prevention rather than treatment, such as safety management apps for the elderly living alone and methods for preventing diseases. There are not many apps that provide information on foods that have a direct effect and nutrients in that food, and research on apps that can obtain information about individual foods is insufficient. In this paper, we propose an app that analyzes food factors and provides self-medication for health promotion of the silver generation. This app allows the silver generation to conveniently and easily obtain information such as nutrients, calories, and efficacy of food they need. In addition, this app collects/categorizes healthy food information through a textom solution-based crawling agent, and stores highly relevant words in a data resource. In addition, wide deep learning was applied to enable self-medication recommendations for food. When this technique is applied, the most appropriate healthy food is suggested to people with similar eating patterns and tastes in the same age group, and users can receive recommendations on customized healthy foods that they need before eating. This made it possible to obtain convenient healthy food information through a customized interface for the elderly through a smartphone.

• 한국콘텐츠학회논문지
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• 제21권6호
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• pp.552-560
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• 2021

새로운 미술품 유통방식의 발달로 미술품의 미적 효용을 넘어 투자재로서 바라보는 시각이 활성화되고 있다. 미술품의 가격은 주식이나 채권 등과 달리 객관적 요소와 주관적 요소들이 모두 반영되어 결정되는 이질적 특성이 있기 때문에 가격 예측에 있어서 그 불확실성이 높다. 본 연구에서는 LSTM(장단기 기억) 순환신경망 딥러닝 모형을 활용하여 낙찰총액 순위 1위부터 10위까지의 한국 작가의 회화 작품을 대상으로 작가의 특성, 작품의 물리적 특성, 판매적 특성 등을 입력으로 하여 경매 낙찰가의 예측을 시도하였다. 연구 결과, 모델에 의한 예측 가격과 실제 낙찰 가격의 차이를 설명하는 RMSE 값이 0.064 수준이었으며 작가별로는 이대원 작가의 예측력이 가장 높았고, 이중섭 작가의 예측력이 가장 낮았다. 투자재로서 미술품 시장이 더욱 활성화되고 경매 낙찰 가격의 예측 수요가 높아지면서 본 연구의 결과가 활용될 수 있을 것이다.

• 한국의류학회지
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• 제31권12호
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• pp.1662-1671
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• 2007

일회용 위생용품의 탑시트로 사용되는 폴리프로필렌 부직포에 천연고분자이며, 인체친화력이 우수한 키토산을 분자량과 농도를 변화시켜 처리하므로써 기능성 개질화된 부직포의 항균성을 비교하고, 소취성과 공기투과도 및 흡습성, 흡수량 등의 수분 특성을 살펴보았다. 키토산의 처리농도가 증가하고, 고분자량일수록 부착률이 컸으며, 저분자량 키토산 처리포의 경우 겉보기 염착량에 의한 염색성이 더 좋게 나타났다. 수분 특성의 경우, 고분자량의 키토산 처리시 동적흡수율과 흡수량이 더 증가하였다. 키토산 처리로 공기투과도는 모두 향상되었으며, 키토산 처리농도가 증가하고 시간이 경과함에 따라 소취율이 증가하였고, 저분자량의 키토산 처리시 소취효과가 더 우수하였다. 박테리아 균주의 종류와 키토산의 농도에 상관없이 고분자량의 키토산 처리시 항균성이 아주 우수하여 위생용 부직포의 성능 중 가장 중요한 항균성과 수분 특성의 기능성 향상을 위해서는 비교적 분자량이 큰 키토산이 효과적이었다.

• 유통과학연구
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• 제11권12호
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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.

• 한국지역지리학회지
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• 제8권4호
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• pp.430-450
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• 2002

본 연구는 대구시의 상인 및 시지신시가지를 사례로 토지이용 교통 등 공간적 특성과 주민의 거주 특성을 실증적으로 조사하여 분석한 것이다. 신시가지 지역은 개발전 주로 전, 답으로 구성되어 있었으나, 개발 후 고밀주거지를 형성하게 되었다. 또한 상업 서비스 기능이 급속히 발달했는데, 상인지구는 식당업, 근린생활서비스, 주점 및 다과점등의 서비스계가 발달되었으며, 시지지구는 근린생활서비스 식당업, 학원, 근린생활소매업 등의 순으로 분포비율이 높다. 대중교통은 대체로 도심지향적이였고, 외곽의 신시가지들을 연결하는 교통편은 부족하였다. 신시가지 주민은 비교적 40대${\sim}$50대, 화이트칼라 종사자가 많았으며, 학력수준이 비교적 높고, 소득 또한 중산층 이상을 유지하고 있었다. 주민의 고향은 대체로 신시가지와 가까운 지역의 비율이 높았다. 이주결정에 작용한 입지적 요인은, 상인지구는 교통, 자연환경, 직장, 시지지군는 자연환경, 학군 및 직장 요인이 대표적인 것으로 분석되었다. 상인은 관리비나 학군문제, 시지는 직장거리, 관리비 및 교통문제의 순으로 불편한 것으로 조사되었다.

• 노동경제논집
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• 제30권3호
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• pp.1-41
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• 2007

우리나라는 2003년 '고용 없는 성장'을 경험한 이래 서비스 부문에서의 일자리 창출을 최우선 고용과제로 삼고 있다. 그러나 최근 우리나라 서비스 부문의 높은 고용 성과에도 불구하고 서비스업의 노동생산성은 정체 상태에 머물러 있어 이로 인한 성장동력의 훼손을 우려하는 비판이 제기되고 있다. 이 글에서는 우리나라 서비스 부문의 노동의 질, 즉 숙련수요의 측면에서 서비스 부문 저생산성의 원인을 탐색하고자 하였다. 이 글에서는 숙련수요 변화를 정확히 포착하기 위하여 인적 특성으로 파악되는 통상적인 숙련 개념 대신 일자리 숙련 개념을 정의하고 이를 측정하는 방법을 제시하고 있다. 즉 "직업사전"의 정보를 이용하여 공통요인 분석(common factor analysis)을 통해 상호독립적인 네 개의 일자리 숙련 지표-인지적 숙련, 육체적 숙련, 미세 숙련, 상호적 숙련-를 추출하였으며, 이를 이용하여 우리 서비스업에서의 숙련구조가 어떻게 변화하고 있는지를 실증 분석하였다. 분석 결과, 2002~2006년 기간 중 우리나라 상품 부문에서는 인지적 요소의 증가, 작업의 소프트화로 대변되는 고숙련화가 진전되고 있는 데 반해, 서비스 부문에서는 비록 고학력 취업자는 증가하였지만 일자리 특성으로 보면 일정한 탈숙련화의 경향이 발견되고 있음을 확인하였다. 그러나 이러한 탈숙련화의 경향은 전반적인 양상이기보다는 한편에서 고숙련 일자리가 만들어짐과 동시에 다른 한편에서 육체노동을 수반하는 저숙련 노동이 동시에 양산되는 복합적인 형태를 띠고 있는 것으로 파악된다.