• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2018.05a
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• pp.279-280
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• 2018

This study examines the status of Korea's information security industry through mutual comparison between Korea and the world, and also suggests policy implications. In the world information security industry, we find that the service market is far greater in sales and the market attractiveness than the product market, but in Korea, the opposite result is obtained. The results of this study suggest that it is urgent to take measures to increase the value added of information security products with weak income generation capability and it is necessary to introduce the restructuring of the main market of information security industry from product market to service market.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2015.05a
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• pp.790-791
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• 2015

This study analysis the global market trends of information security industry expanding its area through the convergence with other technologies. domestic market of information security industry is expected to show a high growth rate, given that the share of the domestic market in the world market is very low, heightened awareness caused by several information accidents, and the expansion of physical information industry's exports. The crucial point to note is the prospect that the domestic market will be led by its product market, but global market will be spearheaded by its service market. Consequently, to overcome current slump, it is need to establish market promotion strategies focused on fostering the information security service market which is higher value added than information security product market.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.8
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• pp.179-195
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• 1997

Today's hotel cannot be defined merely as a place of providing food and lodgin. It must be a high level cultural ground serving as a place of rest for the people and as a place of art, culture and communication for the local community. Although each hotel has its own distinctiveness it must share a unified services and product sales strategies with one another in order to raise each other's sales values. The service is evaluated on the basis of the customer's own living standard and social class. There ought to be variety of personal and material services taking the sophistication and complexity of the customer's needs into onsideration. More effective marketing strategy is called for upon knowing such sales strategy and service marketing of the hotel management. Hotel's food marketing must take into consideration the product's simulaneous and vanishing qualities, its dependency upon ordering and its relationship to human services industries. Methods of increasing profit and customer satisfaction management need to be made. Especially the changes in the customer's tourist mind set and eat-out behavior play as important variabls, and the management needs to be reflexive enough to respond quickly to those changes.

• The Journal of the Korea Contents Association
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• v.8 no.4
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• pp.1-9
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• 2008

SOA sorts function of old applications by function unit that have business meaning, and through standard call interface, do orchestration by component unit of service. System that developed in this paper predicts production point of time when order with frugality of production raw material. And reduce original register resources purchase expense and production costs in proper stock and increase company's competitive power. Also, design and implementation production management system for many species small quantity production of SOA base that reflect this analyzing correctly company's manufacturing process and original register resources supply and demand present condition.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.689-695
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• 2007

The pine mushroom is recognized as being a valuable functional food and is considered a prized mushroom. One of the product development plans for this mushroom is a granular tea. Thus, for this study, the physical properties and sensory qualities evaluation of such a this product were measured. First, we extracted pine mushrooms at various temperatures(50, 60, 70, 80 and $90^{\circ}C$) to make a pine mushroom granular tea. The extraction yield and free amino acid content were greatest in the $50^{\circ}C$ extraction. This extract that was acquired at $50^{\circ}C$ was lyophilized and pulverized to make the granule tea. According to the results, the granular tea made from 4% pine mushroom powder had the best taste, with a Brix value of 1.9% and a pH of 4.12. The L-value of chromaticity was 49.00, the a-value -0.85, and the b-value was 1.28.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.10a
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• pp.355-356
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• 2012

Recently, Digital clothing techniques using computer graphics to reappear clothes are activated in fashion area and Researches incorporating fashion flows and 3D techniques are frequently progressed. In fashion industry, Using smartphone can make successful result by catching a change of trend and adding an emotional factor. Conventional 3D fitting services are only provided in store or internet sites installed avatar system, virtual mirror. This study suggests a fashion fitting service system saving time and oneself by using I-phone in consumers' position. In this system, Companies can market their product easily to consumers, consumers can choose various product and check their fitness.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.639-640
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• 2006

Many companies in mechanical engineering fields have accumulated information of design and manufacturing. The Enterprise Resource Planning (ERP) and Product Data Management (PDM) systems help information gathering and data managing. However, these systems are not flexible to support suitable functionality for specific product because these systems deal with entire enterprise resources. To cope with this issue, a web-based design support system was constructed for the design process of automotive steel pulley. This system provided 1) search service for part design with key word and clustering map, and 2) estimation service of maximum stress. These services reduced design time by reducing iterative jobs with Computer Aided Design (CAD) and Computer Aided Engineering (CAE) for stress analysis, and by enhancing search for existing data of steel pulley.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.665-673
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• 2012

The purpose of this study was to propose optimal mixing proportion by adding stevia in powder form, which are low caloric and high intensity sweetener to cookies, and to determine the characteristic of product. It reduced the average sugar content of cookies to 50%, processed stevia powder, add them in 2, 4, 6, and 8% to make cookies and measured various product characteristics, including anti-oxidant activity. The antioxidant activity was highly correlated with the total phenolic composition of stevia cookies (r=0.967). Total phenolic contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder. The bulk density of the dough, spread factor and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing stevia powder, while the pH of the dough, and L values of the cookies decreased with increasing stevia powder content (p<0.001). Additionally, the consumer acceptability scores for the 4% stevia cookie groups ranked significantly (p<0.001) higher than those of the other groups in color, taste, flavor, sweetness and overall preference. All the take together, the results of this study suggest that stevia powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.247-261
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• 2002

This study was designed to identify the purchasing practice on the bakery products by the female university students in Seoul and Kyunggi area. Total 262 questionnaires were used for the analysis among 285 responses. The results showed that 50.76% of the respondents bought the bakery products 1∼3 times a month mainly for supper or snacks. The most favored bakery products were bread, danguaja bbang, cake, pie and jori bbang, and there was a signigicant difference in the preference of bakery products by the type of dwelling (p<0.001). Students with non-food science major significantly preferred bakeries as light meals (p＜0.01). Students with food science major liked bread, jori bbang, cake and pie, but the non-food science majors liked bread, sweat red-bean bread and sandwich (p＜0.05). Depending upon the housing status and the major of the respondents, there was a signifcant difference in the purchase factor like nutrition, taste, size and sanitation of the store (p<0.05), while the purchasing frequency was not affected by those factors (p＜0.05). As to the question if there is a room for improvement, different housing status influenced significantly the respondents in citing the factors like business hours and service, and the shape of product and service(p＜0.05).

• International Journal of Advanced Culture Technology
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• v.7 no.4
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• pp.86-95
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• 2019

This study verified the research hypothesis by establishing a research model to achieve the purpose of empirical analysis on the relationship between O2O platform quality and personal behavioral value and relationship quality. The main results of this study are as follows. First, information quality (hypothesis 1-1), system quality (hypothesis 1-2), service quality (hypothesis 1-3), perceived product quality (hypothesis 1-4), perceived price (Hypothesis 1-5) was statistically significant, indicating a positive effect on individual behavioral value. Second, as a result of empirical analysis of the relationship between O2O platform quality and relationship quality, hypothesis 2, information quality (hypothesis 2-1), perceived product quality (hypothesis 2-4), and perceived price (hypothesis 2-5) While there was a positive effect on quality, system quality (hypothesis 2-2) and service quality (hypothesis 2-3) were not statistically significant. Third, as a result of verifying the relationship between the relationship quality and personal behavior characteristics of hypothesis 3, as the quality of personal behavior improved as the quality of relationship improved, it was required to continuously improve and strengthen the relationship quality.