• Korean journal of food and cookery science
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• v.29 no.6
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• pp.795-803
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• 2013

This study examined the usage, perception and willingness to use beef traceability. The data were collected from 255 housewives in Busan and Gyeongnam region through a self-administered questionnaire. Frequency, Cronbach's ${\alpha}$, t test, one-way ANOVA, Duncan's multiple range test, Pearson's correlation analysis, and multiple regression analysis were conducted by SPSS Windows V.20.0. Only twelve percent of the respondents experienced to use beef traceability. Most respondents checked it by kiosk or bar code reader in a store. On the other hand, eighty-eight percent did not use beef traceability. The reasons for not usage of it were "Do not know beef traceability very well", "Do not know how to use beef traceability", and "Information from packing or counters is reliable" in order. In the level of perception of beef traceability, safety assurance was highest, followed by information quality, usefulness, and information accessibility. The percentage of correct answers of knowledge about beef traceability was not high. The multiple regression analysis showed that employment status, knowledge about beef traceability, information quality, information accessibility, and usefulness were significant factors to affect the willingness using beef traceability.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.24 no.9
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• pp.85-96
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• 2010

The recent environmental protection trend requires more strict energy saving, therefore every transportation system should reduce energy consumption to the minimum value. High-efficiency operation system, energy saving and $CO_2$ emissions shall be addressed as important issues in railway system. These issues are the most essential factors of railway, compared to major public transportation system. Recently, saving energy in the electric railway system has been studied. The efficient use of regenerated energy is considered to save energy. Namely, Using regenerative energy is that to store the energy generated during braking and discharge it again when a vehicle accelerates. Reusing energy stores and discharges energy, consequently enables a complete exchange of energy between vehicles, even if they are not braking and accelerating at precisely the same time, as is most frequently the case in everyday service. This paper analyzes effects of energy saving and $CO_2$-cut by using regenerative energy of electric vehicles.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• Korean Institute of Interior Design Journal
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• v.24 no.6
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• pp.3-12
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• 2015

Recently, the spatial design of resting spaces in department stores has been changed. The design elements such as colors, materials, lighting, natural elements, furniture arrangement, and VMD are not only providing a pleasant and natural indoor atmosphere in resting spaces but also providing various services to customers. In this study, it aims to analyze how the spatial design characteristics of resting spaces in department stores are appeared. The results are as follows. First, the spatial characteristics of the resting spaces in department sores came up as five factors; accessibility, recognition, comfort, convenience, and esthetics. As the result, the accessibility is the most important factor in resting spaces. Second, the resting spaces was well located near by the elevators and escalators providing easy accessibility to customers to floor. Third, the resting spaces need to improve the spatial design for emphasizing the recognitions by using colors, materials and lighting. Fourth, the resting spaces were provided different atmosphere by their location. Fifth, the various forms of furniture, curved, zigzagged, and cubed, were placed in the resting spaces for comport use. Sixth, the aesthetic was the least important factor of all. To improve this problem, the resting spaces need to provide cultural contents by installing art pieces, moving picture facilities, and VMD. Seven, most of the resting spaces had similar floor plan type that they did not perform their role successfully. The resting spaces need to provide both individual rooms and unique open spaces for giving a choice to use when customers visit them.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.17 no.9
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• pp.863-872
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• 2005

It is important to control indoor environment for influence on health and comfort of occupants in large-sized discount stores. On the other hand large-sized discount stores have a large number of visitors, vestibules, open spaces, high energy consumption and increasing of outside air intake. This study aims to offer the design data of building services system that can save energy and control environment through field measurement selecting two large-sized discount stores. Indoor environment factors such as temperature, relative humidity, air velocity and concentrations of $CO_2$, CO gas and TSP were measured and evaluated. In each case of $CO_2$, and CO gas, its maximum values were 2,800 ppm and 20 ppm. So proper strategy for the indoor air quality is indispensable in this type of building. Dry bulb temperature varies from $18^{\circ}C$ to $28^{\circ}C$ according to a measuring point and time. From this results, it is inferred these buildings had excessive equipment capacity. In terms of economical and environmental points, these data will be utilized to the design of HVAC system of retail facilities.

• 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.

• Industry Promotion Research
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• v.7 no.1
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• pp.9-15
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• 2022

This study tried to analyze the growth background of Starbucks, a competitive company in the Korean coffee industry. Therefore, by using the STEEP analysis technique, each company's competitiveness was analyzed and the results were used to derive competitive factors. And the research results are as follows. Looking at the social aspect, economic activity has been a catalyst for women as the standard of living has increased due to economic growth. In addition, in the case of coffee culture in the past, Starbucks' response strategy, which has seen the transformation from vending machine mixed coffee culture to a consumer market that emphasizes cultural and spatial aspects, was effective. Looking at the technical aspect, the deviation has been reduced by securing uniform standardization of the taste of coffee beans at franchise stores, and the operation of a standardized operating system was possible by operating the store directly. And looking at the economic aspect, as the coffee consumption market continues to expand, the overall size of the market has also grown proportionally, creating a stable growth environment. Lastly, looking at the environmental and policy aspects, it is that the marketing strategy direction based on the policy activities as an eco-friendly company as a market leader has been the main focus of the recent policy direction emphasizing eco-friendliness.

• The Journal of the Korea Contents Association
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• v.12 no.4
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• pp.390-400
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• 2012

The satisfaction of customers, who are in a servicescape, will be subject to many environmental stimulations. In particularly, the servicescapes of the store and the customer characteristics are important factors that affecting the emotional commitment of consumers. In this study, the servicescape that consumers evaluated can be divided into physical and social factors. Furthermore, how these factors can affect the emotional commitment through perceived service quality and social interaction will be studied as well. In addition, the moderating effects of the individual characteristics at the perception of servicescape, such as optimum stimulation level and social appropriateness will be studied together. The results show that the physical factor of servicescape is one of the most important elements that affect "emotional commitment" and under this process; the perceived service quality is performed as a parameter. Besides, the social factor of servicescape, such as the other customer and companion affect can also affect emotional commitment through social interaction. On the other hand, through the analysis of optimum stimulation level and social appropriateness, we found that the higher the social appropriateness, the greater the effect of servicescape. Overall, in order to enhance the customer's emotional commitment, we must build high quality servicescape, meanwhile; the management of other customers and the companion are needed at the same time.

• Design Convergence Study
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• v.17 no.2
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• pp.45-57
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• 2018

Sales for SPA brand names of private label apparels are on the rise in the domestic clothing market. The aim of this study is to analyze the characteristics of SPA brands and how each color system is proposed within the BI system. In this study, 8 brands were selected as the most popular SPA brands in Korea and abroad with stores based on brand power and sales and preference by consumers. Therefore, among information factors such as brand identity (BI) and color characteristic. sign system, package, and environmental factors, buildings facade and interior design of eight brands were investigated. Research into color application of BI revealed that four brands used red colors with different tones with different identity differentiation. For the other four brands, the company applied BI designs that gained the brand's character such as a black-and-white or dark blue one. Thus, it is considered important to select BI color in order to differentiate and enhance preferences in brand identity.

• Journal of the Korean Regional Science Association
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• v.40 no.2
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• pp.3-19
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• 2024

The purpose of this study is to analyze the impact of attracting a university campus on the local economies of small and medium-sized cities, focusing on changes in local commercial neighborhoods(such as the number of startups, closures, and stores counts). For this study, a Difference-in-Difference(DID) analysis was used to compare the period before and after the attraction of university campuses in four local small and medium-sized cities. These include the Yangsan Campus of Pusan National University, the Jincheon Campus of Woosuk University, the Taean Campus of Hanseo University, and the Dangjin Campus of Hoseo University. The comparison was based on the number of startups, closures, and store counts, using local data provided by the Ministry of the Interior and Safety. The main findings of the study are as follows. First, attracting a university campus has a positive impact on the number of startups, both spatially and temporally. The spatial factors for the number of closures and stores showed a decrease, while the interaction terms representing the period before and after attracting the university campus all indicated an increase. Second, the number of startups in cultural and food-related sectors increase, reflecting the new demand created by attracting the university campus. However, there was also an increase in the number of closures, indicating rapidly changing consumption trends among university students. Third, physical environmental factors such as the number of building floors, land use zoning, and officially assessed land prices have a significant impact on the number of startups, closures, and stores. This supports the assertion that attracting university campus have a positive impact on the revitalization of local commercial neighborhoods.