• Transactions of the Korean hydrogen and new energy society
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• v.22 no.1
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• pp.118-127
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• 2011

An IGCC was evaluated as one of the next generation technologies that would be able to substitute for coal-fired power plants. According to "The 4th Basic Plan of Long-term Electricity Supply & Demand" which is developed by the Electricity Business Acts, the first IGCC will be operated at 2015. Like other new and renewable energy such as solar PV, Fuel cell, The IGCC is considered as non-competitive generation technology because it is not maturity technology. Before the commercial operation of an IGCC in our electricity market, its economic feasibility under the Korean electricity market, which is cost-based trading system, is studied to find out institutional support system. The results of feasibility summarized that under the current electricity trading system, if the IGCC is considered like a conventional plant such as nuclear or coal-fired power plants, it will not be expected that its investment will be recouped within life-time. The reason is that the availability of an IGCC will plummet since 2016 when several nuclear and coal-fired power plants will be constructed additionally. To ensure the reasonable return on investment (NPV>0 IRR>Discount rate), the availability of IGCC should be higher than 77%. To do so, the current electricity trading system is amended that the IGCC generator must be considered as renewable generators to set up Price Setting Schedule and it should be considered as pick load generators, not Genco's coal fired-generators, in the Settlement Payment.

• Journal of Digital Convergence
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• v.11 no.3
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• pp.389-395
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• 2013

More sales of food and beverage coupons have been made using SNS on social commerce recently. If one buys coupons on social commerce, he/she can enjoy products at a lower price; however, there are drawbacks that one must consider such as location, service hours, and discount rate. Thus, this paper suggests a system that recommends food and beverage coupons on social commerce for users that considers a user's personal context of location, time, and purchase history. In order to reflect a user's context awareness and continuous preference, this paper suggests a method based on the Bayesian network. In order to reflect personalized weighting on the standard of coupon selection to match a user's preference, a measurement and classification of weighting preferences is performed on the basis of AHP. 20 experiments in one month involving 12 students were carried out to verify the effectiveness of the system, resulting in an 80% satisfaction level.

• Journal of Environmental Policy
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• v.9 no.1
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• pp.109-135
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• 2010

This study estimated the social benefits of establishment 01 the Taehwa Field Ecology Park in Ulsan Metropolitan City, using CVM(Contingent Valuation Method) with multiple choices in consideration of respondent's uncertainty. The estimation results 01 lour logit models show that the probability of willingness-to-pay increases significantly with higher income, higher evaluation on the relevancy of establishment of the Park, and male gender, and decreases significantly with the bidding price. Truncated mean household WTP is estimated as 2,409.4 KRW in the MBYES model with the most efficient estimates of WTP among four models. On the basis of the WTP estimates, the present values of total social benefits in Ulsan Metropolitan City are estimated as 236.5 bill ion KRW when applying the 5% discount rate. This result shows that the present values of total social benefits are greater than the total costs in all models, and thus may prove the economic relevancy of the investment for the ecology park establishment.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• The Journal of Industrial Distribution & Business
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• v.10 no.4
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• pp.43-56
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• 2019

Purpose - The purpose of this study is to classify the quality factors of chicken restaurant customers with the service quality based on the SERVQUAL, the quality factors based on the selection attributes and service qualities of chicken restaurants used in the previous studies. Research design, data, and methodology - This survey was carried out on the students of Kangwon University in Samchuk City, Kangwon Province from November 20 - November 30, 2017, and a total of 260 questionnaires were distributed, with 222 collected. Of them, effective questionnaires applied in the final study were a total of 193 except 29 that couldn't be used. Results - The findings of this study are as follows: Firstly, chicken restaurants' quality factors were divided into seven categories like cleanliness, service encounter quality, product quality, aesthetics, overall interior, purchase quality, and convenience. Secondly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on customer satisfaction, respectively. Thirdly, it showed that service encounter quality, purchase quality, and cleanliness had a positive impact on trust, respectively. Fourthly, it showed that customer satisfaction had a positive impact on behavioral intention. Additionally, it suggested that customer satisfaction of chicken restaurant consumers had a positive impact on behavioral intention and thereby, higher customer satisfaction leads to higher levels of reuse and recommendation intention. Lastly, after checking the effect relations of trust between customer satisfaction about chicken restaurant and behavioral intention, it was analyzed that customer satisfaction has a positive impact on trust and trust has a positive impact on behavioral intention. On the other hand, it showed that trust have a partially mediating effect in the relations between customer satisfaction and behavioral intention. But, it showed that product quality, aesthetics, overall interior, purchase quality, and convenience did not have a positive impact on customer satisfaction. Conclusions - Chicken restaurant consumers put more priority on friendly and good services of chicken restaurant staff in service encounter and delivery order, rather than on reasonable price and discount systems. Thereby, chicken restaurant marketers need to take factors like service encounter quality, cleanliness into more consideration.

• Journal of Fashion Business
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• v.26 no.4
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• pp.52-63
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• 2022

As live commerce, mobile sales platforms based on real-time content and text are drawing attention as a new marketing channel. In particular, the fashion industry also using live commerce as a new fashion distribution channel, requiring marketing strategies to utilize it efficiently. This study attempted to verify the effect of information source, sales promotion, and impulse buying tendency characteristics on fashion live commerce purchase intention. The experimental design of this study was 2(characteristics of information source: expertise vs attractiveness) × 2(sales promotion type: value-added vs price discount) × 2(impulse buying tendency: high vs low) three-way mixed analysis of variance(ANOVA). A convenience sampling of 264 women in their 20s and 50s living in Seoul and the Gyeonggi area who had purchased products through Live Commerce was conducted. For the final analysis, 240 questionnaires were used. Data were analyzed by the SPSS 26 program and three-way ANOVA. Simple main effects analysis was conducted. The results of this study follow. First, there were statistically significant differences in purchase intention according to consumers' impulse buying tendencies and sales promotions. Second, information source and sales promotion showed statistically significant interaction effects on purchase intention. Lastly, information source, sales promotion, and impulse buying tendency showed significant three-way interaction effects on fashion live commerce purchase intention. Therefore, conducting appropriate marketing analysis can result in positive attitudes regarding live commerce products and substantive increases in sales.

• The Research Journal of the Costume Culture
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• v.31 no.2
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• pp.173-192
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• 2023

This study conducted in-depth interviews with experts to implement Hanbok shows on metaverse, which can contribute to the succession and development of Hanbok design and to establish a platform that fits the reality of the Hanbok industry and consumers. In-depth interviews were conducted to collect opinions from experts, and the derived contents were divided and analyzed using an affinity diagram. Experts were positive about the use of the metaverse platform of the Hanbok show in terms of impact, accessibility, exposure, virtual fitting, issuance of NFTs, and promotion of Hanbok brands. As a result of verifying the validity of the four components of metaverse, experts highly evaluated the possibility of using Hanbok shows in the order of virtual reality, augmented reality, mirror world, and lifelogging. Visuality, influence, marketing efficiency in virtual reality, immersion in augmented reality, fantasy and artistic elements, expression, diversity, and abundant experiences were expected. The platform's requirements emphasized realistic implementation equipment and technology, collaboration between Hanbok designers and producers, in addition to government support. Results of this study showed that appropriate target was analyzed to be in the 10-30s, and the appropriate price range was found to be able to sell at a discount of 40-80% compared to offline. This study provides useful implications for the service development of metaverse content, which will also be actively used in the Hanbok field, and can be used as basic data for reviving the Korean Hanbok industry and strengthening international competitiveness.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.184-193
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• 2008

The purpose of this study was to determine the detailed customer satisfaction and dissatisfaction factors of family restaurants in Korea, and to then classify the factors into 3 groups, inlcuding core service, quality service, and basic service. ‘Core service’ represents the critical factors that generate both satisfaction and dissatisfaction; ‘quality service’ generates only satisfaction; and ‘basic service’ generates only dissatisfaction. This categorization is based on Herzberg’s motivation-hygiene theory (1976) as well as Cadotte & Turgeon (1988). Based on the characteristics of the three groups, differentiation strategies in managing customer service were suggested to the family restaurant managers. A qualitative research method, termed the critical incident technique (CIT), was used in the study. This method helps researchers find new factors or attributes by grouping key issues from the anecdotes (critical incidents) and then categorizing common factors from the key issues. This research categorized key satisfiers and dissatisfiers into 33 factors, which were from 402 critical incidents described by 261 respondents. Eleven factors (response to service failures, food taste and quality, attention paid to customers, coupon/mileage point/discount card, customer’s ordinary requests, waiting, food diversity, food price, facility sanitation, checking out, customer’s special requests) were classified into core service, which required maximum management not regarding the level of customer satisfaction. Six factors (employee attitude, event, education and explanation, complementary food, customer’s mistakes, attention paid to children) were classified into quality service, which required differentiation strategy management. Finally, nine factors (speed of food service, employee’s mistakes, food sanitation, atmosphere and interior, seating, forcing orders, parking, other customers, reservations) were classified into basic service, which required minimum management at the level of the industry standards.

• Asia Marketing Journal
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• v.7 no.3
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• pp.83-104
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• 2005

This case describes Lotte Mart's practices and achievement in the aspect of social responsibilities and ethics management and its implications in retail industry. Lotte Mart set ethics management as core business objective, and establishes and operates a variety of ethics management programs for each of customer, shareholders, employees, suppliers and society. By these programs, Lotte Mart could achieve improvement in quality and price competitiveness through better partnership with supplier, get more efficiency in business through higher morale among employees, and gain improved customer loyalty through customer satisfaction.

• Journal of Korean Society of Forest Science
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• v.102 no.1
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• pp.107-112
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• 2013

The purpose of the study is to give ROI information about management status and investment returns to someone who will newly cultivate Rhus verniciflura and expand area of Rhus verniciflura cultivation. In this study, IRR (Internal Rate of Returns), B/C Ratio and NPV are applied for ROI analysis. We basically surveyed thirty household among Rhus verniciflura cultivation farmhouses in chief producing districts Won-ju in Gang- Won, Ok-Cheon in Chung-Buk, Ham-Yang in Gyeong-Nam in Korea from May until October in 2011. Hence, the research surveyed these farmers about production cost, management cost, input labors and materials, land price and etc. by working process to calculate production and operation cost. As the result of farm survey, the result of the analysis shows income rate 27.76%, B/C Ratio 2.5, and NPV 121,830,831 won in $16,500m^2$ with 10 years period when local price of Rhus verniciflura is 2,200,000 won/3.75 kg at locals with 3% discount rate is applied. Therefore, starting open field cultivation of Rhus verniciflura, which requires intensive labor or expanding the cultivation area needs more labor force.