• Korean journal of food and cookery science
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• 제25권3호
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• pp.306-316
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• 2009

The purpose of this study was to investigate the influence of service marketing mix on customers' perceptions of values at family restaurants in Seoul. Frequency analysis, ANOVA, reliability analysis, factor analysis, multi-regression analysis were employed to analyze the data. First, perceptions for items such as food (p<.001), price (p<.001), process (p<.001), and employees were significantly different with regard to monthly spending money, and food (p<.001), physical evidence (p<.001), and employees (p<.001) were also significantly different by partner. All of the mixes (food, price, place, employees p<.001; promotion, process, physical evidence p<.05) had positive influences on the customers' monetary and overall values. And the mixes of place p<.001; price and employees p<.01; and food, process and physical evidence p<.05 negatively affected non-monetary values, whereas promotion had a positive influence. As a result, we conclude that the service marketing mix is an efficient marketing tactic to remove intangible factors from restaurant businesses. Likewise it is highly recommended that food-service companies manage the marketing mix in a customerfriendly manner to minimize the negative characteristics of services toward customers, and to promote the customer appreciation of family restaurants.

• Korean journal of food and cookery science
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• 제29권5호
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• pp.533-541
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• 2013

The purpose of this article was to study the influence of tangible clues of raw-fish restaurants on consumers' emotional responses and repurchasing behavior in eastern area of Kangwon-province. In this study frequency analysis, reliability analysis, factor analysis and path analysis(SEM) were applied to analyze the data. Through path analysis tangible clues' performances had generally significant influences upon consumers' emotional responses to buy products of raw-fish restaurants. According to the results, exterior facility had positive influence on pleasure(p<0.001) and arousal(p<0.01). Interior facility had positive influence on pleasure(p<0.001) and arousal(p<0.001), but negative on dominance(p<0.01). And the others had positive influence on pleasure(p<0.05). Press copy had positive influence on pleasure(p<0.001) and arousal(p<0.001). And Pleasure and arousal had positive influence on repurchasing behavior(p<0.001). But Dominance didn't have significant influence on repurchasing behavior. As a result, we studied that the tangible clues was an effective marketing tactic to maintain and increase consumers' positive emotional reponses to repurchase at restaurants. Therefore it is finally needed that dining-out corporations manage tangible clues in a customer-maintaining without additional costs, and especially to use mixing tangible clues each other in some suitable condition.

• Korean journal of food and cookery science
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• 제24권3호
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• pp.367-374
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• 2008

The principal objective of this study was to determine the influence of physical evidence's performance on perception of value at family restaurants in Seoul. Frequency analysis, t-test, ANOVA, reliability analysis, factor analysis, multiregression analysis were employed to analyze the data. The physical evidence was divided into 3 factors. Factor 1, 'matters related to appearances and decoration'; and Factor 3, matters related to atmosphere' differed significantly with monthly pocket money. However, all factors differed significantly by partner. Additionally, all factors positively(+) influenced customer's perception of value. In particular, factor 1, 'matters related to appearances and decoration' was the most positive factor. As a result, physical evidence can be regarded as efficient marketing tactic by which the intangible factors of restaurant-business may be removed. Therefore, food-service companies should endeavor to manage physical evidence ideally as a means of reducing the negative characteristics of service toward customers and inducing customers perceptions of value at family restaurants.

• Journal of Institute of Control, Robotics and Systems
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• 제22권10호
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• pp.847-852
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• 2016

In this paper, important design parameters for parallel kinematic robots are defined, paying special attention to machining errors which may cause kinematic errors at the end effector of a robot. The kinematic effects caused by each design parameter, as well as their upper/lower limits, are analyzed here. To do so, we have developed a novel software program to compute kinematic errors by considering its defined design parameters. With this program, roboticists designing parallel kinematic robots can understand the important design parameters for which upper/lower allowances have to be strictly controlled in the design process. This tactic can be used for the design of high-speed, parallel kinematic robots to reduce the design/manufacturing costs and increase kinematic precision.

• Progress in Medical Physics
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• 제25권4호
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• pp.281-287
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• 2014

The Winston Lutz test, which checks the accuracy of the isocenter for stereotactic radiosurgery (SRS), was performed with the commercial electronic portal imaging device (EPID). The usual Winston Lutz test with film was also performed for comparison with the test with EPID. The maximum difference in isocenter between the two methods was 0.32 mm. The Winston Lutz test using EPID is practical as it can reduce time and avoid human errors compared to the test with film.

• Journal of Ginseng Research
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• 제20권3호
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• pp.307-317
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• 1996

This study was undertaken to examine the effects of fresh ginseng addition on the chemical and sensory properties of dongchimi juice fermented under various conditions. The contents of free sugars in dongchimi juice during fermentation increased at the initial stage, but decreased at the palatable stage and then increased again thereafter. Free sugars were higher in dongchlml juice with 4% of ginseng addition than with Soye ginseng and without ginseng addition. Analyses of organic acid contents showed that all three groups contained relatively high amounts of citric, lactic and malic acids. It was also found that, as fermentation progressed, the amounts of tactic and acetic acids in- creased, while that of malic acid decreased at the palatable stage and increased again thereafter. Total saponins were highest in dongchimi juice fermented at 4$^{\circ}C$ with 4% of ginseng addition and panax atrlol ginsenosldes were found more than panaxadiol ginsenosides in dongchimi juice The results of sensory evaluation revealed that dongchimi juice prepared with the addition of $4^{\circ}C$ and 4% ginseng was lower in sour taste and moldy off flavor than the control, thus scoring high In total acceptability. Dongchimi juice with 4% of ginseng addition was best in most sensory characteristics.

• Journal of the Korean Society for Library and Information Science
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• 제38권2호
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• pp.119-136
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• 2004

The purpose of this study is to analyze cases of several academic libraries, both in Korea and other countries, which have outsourced part or all of cataloging operations and examine current trends and controversy over outsourcing. Contrary to expectations of reduced expenses and increased efficiency in cataloging, outsourcing often results in bibliographic records of low quality which require additional costs to correct errors and maintain consistency and accuracy of records, and therefore, fails to reach the goal. Due to the absence of high quality bibliographic utilities, union catalogs, and authority databases, and lack of expertise in cataloging among outsourcing service providers, it seems that outsourcing is not currently an appropriate tactic for cataloging in academic libraries in Korea.

• The Korean Journal of Food And Nutrition
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• 제7권4호
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• pp.392-398
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• 1994

The purpose of this study was to predict the actions and roles of 10 strains of representative psychrotrophic lactic acid bacteria, in kimchi fermentation, which were Isolated from kimchi and identified as Leu. mesenteroides subsp. mesenteroides, Leu. mesenteroides subsp. dextranicum, Leu. lactic, Leu. paramesenteroides, Lac. bavaricus and Lac. homahiochii. For this, 0.01% of tactic starters were inoculated in germ free Korean cabbage-juice containing 2.5% NaCl, and then cultivated for 14 days at 1$0^{\circ}C$. All strains grew actively, and reached their stationary phase in 4 days. In death phase, the slopes of curves were much different each other by strains. The acidity increased rapidly between 2 and 4 days, and the pH decreased rapidly between 2 and 3 days. The total acidity was 0.5B~0.75%, the volatile acidity 0.04~0.18% and the pH 3.55~3.85, in final cultures. The cultures of Leuconostocs were better than those of lactobacilli on flavor test. It was thought that the ripening periods of kimchi would be much reduced, and that the over ripening would be also somewhat avoided, when these strains were used as starter bacteria for kimchi and the kimchi was fermented at low temperature.

• The Journal of Industrial Distribution & Business
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• 제14권5호
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• pp.11-18
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• 2023

Purpose: The current research based on the comprehensive literature evaluation aims to gain insight into the factors contributing to an Oriental art gallery's success and the strategies used to advertise and sell these works effectively. Understanding and experience in Oriental art are essential for finding solutions to these issues. Research design, data and methodology: The current research conducted the following stages to conduct a thorough literature analysis on the issues that plague Oriental art gallery practitioners and the methods used to increase sales of this kind of art: Finding Valuable Resources and Subjects, Screening and Selection of Articles, Data Extraction and Analysis, Synthesis of Findings. Results: After reviewing the many aspects that affect the success of a gallery specializing in Oriental art, there were four key approaches that have emerged for boosting sales of this kind of artwork. Based on the findings, these approaches are grounded in four areas: consumer preferences; marketing methods; pricing strategies; and art investments. Conclusions: All in all, the current study finally indicates that practitioners should consider cultural background, age, gender, income, and level of education when developing marketing strategies and selecting artwork to exhibit. Target marketing is an effective method for attracting and retaining customers.

• Journal of English Language & Literature
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• 제56권5호
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• pp.907-930
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• 2010

Most previous studies on A Gesture Life focused on illuminating the role and significance of Kkutaeh, the Korean comfort woman, whom Hata runs across at a military camp in the Burmese jungle. For instance, Carroll Hamilton argues that the return of Kkutaeh as a traumatic subject disrupts Hata's nationalist narrative, causing the protagonist's eventual failure at national enfranchisement. However, this paper focuses on Hata's relationship with Bedley Run, the sleepy suburban white town, in which the protagonist settles down right after immigration to the US. The racial/racist nature of Bedley Run has not received due critical attention, although a few studies on the novel saw Hata's gestures as a survival tactic deployed against the hostile environment of his new host society. This paper, resorting to Pierre Macherey's thesis on symptomatic reading, exposes what Hata, the narrator/protagonist, hides from his readers concerning his status in his muchbeloved town; and it also explores the subversive significance of Hata's ethnic memories. The aim of this study is, after all, to map both the subversive possibilities and the limitations of Hata's immigrant narrative as a bildungsroman.