• Journal of the Korea Society of Computer and Information
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• v.26 no.12
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• pp.299-307
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• 2021

As the COVID-19 pandemic spread around the world, more and more universities are conducting real-time distance video lectures using ZOOM, Webex, and MS Teams. This study attempts to identify the factors influencing learner satisfaction of real-time distance video lectures. Based on the existing research, it was composed of five elements (system factor, content quality, interaction, self-direction, and learning motivation) as learner satisfaction elements of real-time distance video lectures. As a result of analyzing the structural equation model of 160 effective questionnaires by conducting a survey of college students in the metropolitan and Chungcheong areas, it was found that three factors (interaction, self-direction, and learning motivation) influence learner satisfaction. Real-time distance video lectures are expected to continue to expand in the future. Therefore, universities should continuously increase learner satisfaction through the development and evaluation of real-time distance video lecture satisfaction models.

• International Area Studies Review
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• v.16 no.1
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• pp.379-405
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• 2012

It is France for the origin of wine cepage in the world. Cepage of Syrah is estimated as intense, aromatic and dense wine. It is getting popularized and enlarged in cultivation areas. Syrah is well planted cool areas and hot areas. It is high in alcohol degree concerning sugar content. Especially, this cepage is clear aroma and is the best well-aged wine. The strong points is deversed style, adapted to everywhere. Rhone is attracted public attention for strong and full-boied by international wine experts. Syrah is deep color like ink. From distincted aroma be formed to casis, meat, leather, burned rubber, brown suger, caramel, raisins bouquets by aging. It is popular among wine manias for strong characteristics, spycies, high tanin, lasting flavors. Nowadays it receive response in the world with powerful style and characreristics.

• The Journal of the Korea Contents Association
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• v.18 no.11
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• pp.267-276
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• 2018

The purpose of this study is to analyze the cultural needs of foreign tourists, to investigate the cultural service elements that can be provided in 'Gamcheon Culture Village', to suggest concrete policy to improve cultural services, and ultimately to cultivate excellent international tourism culture brands in 'Gamcheon Culture Village'. In order to find out the cultural needs of foreign tourists, we conducted a case study on 'Gamcheon Culture Village' among the places where the urban regeneration proceeded. The study period was four months, and basic data were collected from foreign tourists from six countries through literature reviews, interviews and participation observation. Analysis of data was based on urban regeneration, cultural desire and service design theory, and we conducted content analysis. This study presented five cultural service goals of 'Gamcheon Culture Village'. First, it displays and promotes local characteristic culture. Second, it develops and sells cultural products. Third, it brings up a good tourist image. Fourth, it provides an unusual food. Fifth, cultural experience optimization. Through this study, it is expected to help improve the cultural service of 'Gamcheon Culture Village'.

• The Journal of the Korea Contents Association
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• v.19 no.3
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• pp.223-235
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• 2019

In order to develop the marketing strategy of Korean floral arrangement courses for chinese tourists, this study aimed at gaining their participation motivation with application of the ZMET (Zaltman metaphor-elicitation technique). According to the results, 18 constructs ('a sense of accomplishment', 'Korean culture visit', 'teacher's high-quality service', 'professionalism', 'to be together', 'communication with others', 'joint pleasure', 'better than China', 'not available in China', 'healing', 'the feeling of happiness and love', 'easy access to art', 'wonderful life shot', 'beautiful interior', 'special design', 'expectation', 'close to nature', and 'nice daily-life decoration') were derived and 4 main constructs ('a sense of accomplishment', 'Korean culture visit', 'teacher's high-quality service', and 'professionalism') of the consensus map were analyzed. Therefore, the Korean floral arrangement courses for chinese tourists should open an adjustable level of difficulty of curriculum, offer an opportunity to experience other Korean culture and increase florist's abilities from various aspects.

• The Journal of the Korea Contents Association
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• v.19 no.9
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• pp.376-387
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• 2019

The role of local decentralization and balanced regional development becomes important due to the concentration of population due to urbanization, and the development of tourism contents in local governments is actively being attempted. However, this is largely due to quantitative growth, and it does not offer tourist content that offers a different experience while utilizing regional characteristics. This means that it is important to develop programs and contents that emphasize the identity of the region by cultivating local characteristics and build a different image. However, most of the small regions where characteristic resources are difficult to find have a problem that it is difficult to develop different programs and contents due to relatively few development opportunities and financial constraints. In this study, it was considered that it is effective to analyze characteristic features of the region and utilize the possessed assets as much as possible. Therefore, we propose a service design process that effectively supports ecotourism, one of the regional revitalization plan using local eco - assets. In the process, Venn Diagram Position and Context Map methodology was developed and verified through Sutonggol Observation Path.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.19 no.5
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• pp.195-203
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• 2019

In this article, it was studied how positive psychological capital in the service industry workers affected the service performances by perfectionism and role conflict in the service industry employees. This was to suggest the practical solutions on the emotional labor or job stress that the existing workers in the service industry were experiencing. Upon the study results, self-efficacy, hope, and resilience among the factors of positive psychological capital showed to affect perfectionism and role conflict while optimism did not. Based on this study, the practices and problems of the workers in the service industry could be understood and it seems to improve and support their working environment to provide better services. In other words, these results mean to enhance the self-efficacy and resilience of the workers in the service industry so as to provide the stakeholders of service industry or related institutions with the basic data.

• Journal of Digital Convergence
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• v.19 no.1
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• pp.389-399
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• 2021

The research background of this paper is because the u-convergence information system applying flow theory lacks the measurement of tourist satisfaction. The purpose and research method of this study are as follows. The first is the suggestion of flow relation information display format algorithm. Second, by combining this algorithm and flow theory, a pattern algorithm was created according to the content information quality and the personality type of tourists. The expected effect of this study is to derive the success factors of the u-convergence information system by generating a pattern algorithm according to the flow relationship information display format and the tourist's personality type. The limitations of this paper are limited to one area, and objectivity is poor due to the lack of data and small area. In the future, it is necessary to evaluate the effectiveness through analysis after applying the method presented to other tourist destinations. Future tasks will need to be supplemented with data from expert groups and objectivity in various regions.

• International Journal of Advanced Culture Technology
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• v.8 no.4
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• pp.82-88
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• 2020

With the development of medical care in the 21st century and the rapid development of the 4th industry, electronic devices and household goods taking into account the physical and mental aging of the silver generation have been developed, and apps related to health and health are generally developed and operated. The apps currently used by the silver generation are a form that provides information on diseases by focusing on prevention rather than treatment, such as safety management apps for the elderly living alone and methods for preventing diseases. There are not many apps that provide information on foods that have a direct effect and nutrients in that food, and research on apps that can obtain information about individual foods is insufficient. In this paper, we propose an app that analyzes food factors and provides self-medication for health promotion of the silver generation. This app allows the silver generation to conveniently and easily obtain information such as nutrients, calories, and efficacy of food they need. In addition, this app collects/categorizes healthy food information through a textom solution-based crawling agent, and stores highly relevant words in a data resource. In addition, wide deep learning was applied to enable self-medication recommendations for food. When this technique is applied, the most appropriate healthy food is suggested to people with similar eating patterns and tastes in the same age group, and users can receive recommendations on customized healthy foods that they need before eating. This made it possible to obtain convenient healthy food information through a customized interface for the elderly through a smartphone.

• International Journal of Advanced Culture Technology
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• v.9 no.2
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• pp.100-105
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• 2021

Contactless service is rapidly emerging as a new growth strategy due to consumers who are reluctant to the face-to-face situation in the global pandemic of coronavirus disease 2019 (COVID-19), and various technologies are being developed to support the fast-growing contactless service market. In particular, the restaurant industry is one of the most desperate industrial fields requiring technologies for contactless service, and the representative technical case should be a kiosk, which has the advantage of reducing labor costs for the restaurant owners and provides psychological relaxation and satisfaction to the customer. In this paper, we propose a solution to the restaurant's store operation through the unmanned kiosk using a state-of-the-art artificial intelligence (AI) technology of image recognition. Especially, for the products that do not have barcodes in bakeries, fresh foods (fruits, vegetables, etc.), and autonomous restaurants on highways, which cause increased labor costs and many hassles, our proposed system should be very useful. The proposed system recognizes products without barcodes on the ground of image-based AI algorithm technology and makes automatic payments. To test the proposed system feasibility, we established an AI vision system using a commercial camera and conducted an image recognition test by training object detection AI models using donut images. The proposed system has a self-learning system with mismatched information in operation. The self-learning AI technology allows us to upgrade the recognition performance continuously. We proposed a fully automated payment system with AI vision technology and showed system feasibility by the performance test. The system realizes contactless service for self-checkout in the restaurant business area and improves the cost-saving in managing human resources.

• The Korean Journal of Franchise Management
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• v.12 no.1
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• pp.45-55
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• 2021

Purpose: How to build the positive emotion of customer is very important, because it affects the positive attitude. Brand evidence has a significant impact on consumer behavior in terms of reinforcing consumers' perception of food service companies and differentiating them from competing brands. Thus, this study examines the effect of brand evidence on emotion (positive emotion and negative emotion), and attitude in restaurant industry. Research design, data, and methodology: This study examines the structural relationship among brand evidence, emotion, and attitude. Brand evidence divide into three sub-dimensions such as physical evidence, core service, and employee service. In order to test the purposes of this study, research model and hypotheses were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All constructs were measured by multiple items tested and developed in the previous research. The data were collected from 439 restaurant users from Seoul area were analyzed using SPSS 22.0 and SmartPLS 3.0 program. A total of 460 questionnaires were distributed and a survey was conducted for 4 weeks, and a total of 439 were used for analysis, excluding non-response data and 21 unusable response data among the collected questionnaires. Frequency analysis was conducted to identify the general characteristics of the survey subjects. To measure the reliability and validity of the measurement tools, confirmatory factor analysis was conducted. Structural model analysis was conducted to verify the research model. Result: The findings demonstrate that physical evidence, core service, employee service had positive effects on positive emotion. And core service and employee service had negative effects on negative emotion while physical evidence did not have. Also, positive emotion had positive effect on attitude and negative emotion had negative effect on attitude. Conclusions: The findings of this study provide guidelines on how to enhance competitiveness in restaurant industry through understanding brand evidence's effects on raising perceived consumer's emotion and attitude. Therefore, food service companies should establish a marketing strategy that can stimulate positive emotions through brand evidence, which is all factors related to service brands that influence consumers' evaluation of service products and purchase decision-making process.