• International Journal of Contents
• /
• v.11 no.1
• /
• pp.31-40
• /
• 2015

This paper primarily intends to explore whether smartphones accelerate the customer education paradox. Smartphone usage is becoming a mainstream habit, and it is changing people's shopping experience and conventional practices, hence presenting new challenges to the market. A smartphone affects customers strongly when they are trying to choose a product/service among a variety of options, and making purchase decisions. With smartphones bringing such changes and challenges to the market, especially to the companies and stores, it is important to understand market trends in order to retain the loyalty of existing customers as well as to attract new buyers. Therefore, companies and stores should offer enhanced and better technical service quality, along with the use of tools such as QR codes. Further, mobile based websites would offer a suitable approach in assisting customers using smartphones to obtain better information of greater value. The results of this study imply that there is an opportunity for organizations to design various methods of imparting customer education by using smartphones, such as loading applications on a smartphone that lead to more information with good quality and present real benefits regarding the products/services.

• Journal of Distribution Science
• /
• v.15 no.7
• /
• pp.35-41
• /
• 2017

Purpose - A product bundling is a marketing approach where multiple products or components are packaged together into one bundle solution. This paper aims to introduce an optimal bundle search problem (hereinafter called "OBSP") which may be embedded with online recommendation system to provide an optimized service considering pairwise discount and delivery cost. Research design, data, and methodology - Online retailers have their own discount policy and it is time consuming for online shoppers to find an optimal bundle. Unlike an online system recommending one item for each search, the OBSP considers multiple items for each search. We propose a mathematical formulation with numerical example for the OBSP and analyzed the complexity of the problem. Results - We provide two results from the complexity analysis. In general case, the OBSP belongs to strongly NP-Hard which means the difficulty of the problem while the special case of OBSP can be solved within polynomial time by transforming the OBSP into the minimum weighted perfect matching problem. Conclusions - In this paper, we propose the OBSP to provide a customized service considering bundling price and delivery cost. The results of research will be embedded with an online recommendation system to help customers for easy and smart online shopping.

• The Research Journal of the Costume Culture
• /
• v.17 no.1
• /
• pp.177-188
• /
• 2009

SCM as the important marketing strategy enhance the firm's efficiency and compatibility in global market environment such as global outsourcing. Firms adopted SCM realized the need to evaluate precisely the performance of SCM. In spite of importance of SCM, there was not much intention and research to measure SCM performance in textile fashion industry. Therefore, the purpose of this case study was to measure performance of supply chain management in textile fashion business using BSC(Balanced Score Card) to measure not only financial perspective but also non-financial perspectives such as customer perspective, internal business perspectives, financial perspective, and innovation & learning perspective. The questionnaire developed by the reviews of the literature was adopted for this study. The results of this study showed that SCM performance was enhanced from the point of customer perspective(cost, quality, time, service), financial perspective(cash cycle time, inventory turn over, inventory obsolescence, return on asset, return on investment, capacity utilization), and innovation & learning perspective(cost for human resource management, service for human resources). But there was same performance level regarding internal business perspective(lead time, cost for manufacturing process, product quality control, productive flexibility for time, quantity, and variety). Therefore, we should keep close relationship and two way communication among supply chain members to promote better SCM performance.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.1
• /
• pp.113-121
• /
• 2010

Recently, there has been a great deal of public interest in health foods, such as turmeric (Curcuma longa L). In this study, the baking features of turmeric powder were evaluated by making pan bread. To accomplish this, the effects of added turmeric powder on the results of mixograph analysis as well as, the pH and, fermentation rate were measured. In addition, the features of the bread were examined by testing the stickiness of the dough and the TPA of the product using a texture analyzer. Finally, the consumer's preferences were investigated by evaluation of the color difference, crumbScan and sensory evaluation. The results revealed that as the level of turmeric powder increased, the pH decreased. which resulted in the gas possessing capacity of the dough improving and the fermentation persistence of the dough increasing. In addition, the stickiness increased as the turmeric powder content increased. However, there were significant differences among breads produced using different amounts of turmeric powder. Evaluation of the taste revealed that the TP3 group had the higher score than control score and TP7 had the lowest score. In overall preference, TP7 was especially low and the preference decreased as the content of turmeric powder increased.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.2
• /
• pp.215-222
• /
• 2017

The purpose of this study was to investigate consumer behavior and perception of Korean cheongju (rice-wine). An online survey, conducted from July 24, 2015 to July 31 2015, targeted 500 males and females adults in Seoul, Busan, Daejeon, Gwangju, Daegu, Incheon and Ulsan. Male respondents were more likely to drink more often than female respondents. Male respondents preferred 'beer', 'soju', and 'cheongju/yakju' in that order while female respondents preferred 'beer', 'cheongju/yakju', and 'soju' in that order. The reasons for drinking cheongju were 'taste' and 'flavor' for both males and females. The most important characteristic of Korean cheongju product included 'use of domestic ingredients', followed by 'tradition of brewing'. Both males and females responded that an important element of taste/flavor were 'simple/pure taste' when brewing Korean cheongju. In the survey of image recognition of Korean cheongju, 'tradition' and 'trust' were the most important. Therefore, it is necessary to develop various marketing strategies by understanding consumer preferences and perception of Korean cheongju.

• Journal of the East Asian Society of Dietary Life
• /
• v.27 no.2
• /
• pp.124-136
• /
• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• Fashion & Textile Research Journal
• /
• v.16 no.4
• /
• pp.596-603
• /
• 2014

The purpose of this study was to find affecting consumer's usage motivation on purchase satisfaction and repurchase intension when purchasing fashion products in social commerce. The data were collected via a self-administered questionnaire from 239 male and female who living in Busan with experience in social commerce purchasing fashion products. Using SPSS 20.0 and AMOS 20.0 package, Cronbach's ${\alpha}$, a confirmotory factor analysis and a structural equation modeling analysis were performed. The results are as follows. Hedonic, economical efficiency and interaction without information provide subjective norms significantly influenced the purchase satisfaction. And aforementioned subjective norms significantly influenced repurchase intension, too. The purchase satisfaction positively influenced the repurchase intension. Therefore, social commerce sellers of fashion products ought to offer variety price benift and promotion to raise the purchase satisfaction and repurchase intension. To offer variety price benift, they should respond sensitively to the price set by comparing prices with other sellers. And promotion to raise the purchase satisfaction and repurchase intension need to consider such variety of missions, discount coupons or event and mileage. In addition, they should develop customer service system for interaction with customer and connect to the repurchase increases the purchass satisfaction through faster customer response to the product information or sales, service.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2001.04a
• /
• pp.24-27
• /
• 2001

Nowadays, increasing demand of the customized products has led to an increased usage of rapid prototyping in the product development. However, the acquisition price of a rapid prototyping equipment is still too high that not every body can afford to buy one. To offer a wide access to the users who need physical prototypes, a connection of the rapid prototyping equipment to the Internet is a viable step. It would allow a large group of customers all over the world to use the manufacturing capability of a service provider offering this kind of manufacturing service. To realize how such an e-manufacturing concept can look like, a LOM-type 3D printer developed at KIST has been used as test site and connected to the Internet. A possible user can log on to the server of the equipment and view his STL file and start the building operation from a remote place. To see whether the operation runs properly, a CCD camera is used to transmit the actual state of operation online. The result so far proves the feasibility of rapid prototyping on the Internet as well as an order-adaptive manufacturing system via web.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.5
• /
• pp.703-709
• /
• 2007

The purpose of this study was to investigate the quality characteristics of sponge cake with various amounts of mulberry leaf powder in place of flour. The specific gravity of kneading was maintained at the different amounts of added mulberry leaf powder, which increased at ratios of 5, 10, 15, and 20 percent. The crumb decreased greatly when flour rather than mulberry leaf powder was used. As the amount of mulberry powder increased, red and yellow color decreased in both the crumb and crust. The volume and symmetry indices of the sponge cake slightly decreased when the amount of mulberry powder increased. However, uniformity was not significantly different between the samples. The specific volume of the cake decreased when the amount of the mulberry leaf powder increased. In addition, mulberry leaf powder increased the degrees of hardness and gumminess of cake, but did not show any differences for the cohesiveness and springiness of the cake texture. In the consumer acceptability test, the most favorable taste and odor were attained at the 10 percent level of mulberry leaf powder.

• Korean Journal of Veterinary Service
• /
• v.30 no.1
• /
• pp.155-164
• /
• 2007

This study was conducted to investigate the prevalence of canine heartworm infections, canine brucellosis and hematologic values from 153 free roaming dogs in the area of Gwangju city from March to November 2006. Nineteen (12.4%) of 153 samples tested with modified Knott's technique showed positive reaction for microfilariae. Polymerase chain reaction using specific primers for D immitis amplified the expected product from all samples of 19 microfilaremic canine blood samples as determined by the modified Knott's test for microfilariae. The seasonal infection rates of microfilariae were higher in the spring season (10/19, 52.6%) than in the other seasons. The major hematological findings in microfilaremic dogs were mild leukocytosis and mild monocytosis. A total of 100 dogs randomly selected from 153 free roaming dogs were negative for canine brucellosis by serological test using immunochromatographic antibody test kit.