• Journal of the Korea Institute of Information and Communication Engineering
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• v.16 no.10
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• pp.2309-2315
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• 2012

The objective of this research is to suggest how to keep the continuous customers and how to build business model and marketing strategy. In detail, this research aims to closely examine the relationship among SNS quality(service quality, information quality, system quality) for airline customers, relational benefit(social benefits, psychological benefit, customization benefit, economic benefit) and customer satisfaction. As a result, if SNS quality is getting better, relational benefit better is higher. Specifically service information quality is more impactive to relational benefit than system quality. The effect of psychological customization benefits from SNS quality is the strongest to customer satisfaction of all factors. To conclude, the results of this research can be the guideline when designing marketing strategies for airline customers and for traditional tourism customers who use SNS.

• Journal of Korea Spatial Information System Society
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• v.11 no.4
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• pp.47-55
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• 2009

As the wireless internet technology such as mobile phone, WIBRO, HSDPA develops, customized location-based services for traffic, tourism, shopping, and emergency relief has lately attracted attention. For giving customized services. we should consider dynamic characteristics of moving object which continuously change their location. In this paper, we define the context trigger type of moving object and design triggering method for processing context generated by moving object. Also we propose location-based push service platform including context trigger of moving object for supporting location-based information to user. The proposed system gathers moving object stream from the terminal based on MS-assisted or Stand-alone positioning mode of embedded GPS in terminal extract user context by user device agent, and send context information to server.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.14-31
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• 2004

The purposes of this study are to find influential factors on relations between customer quality and service quality of hotel foods & beverages, to find out factors influencing on customers' intention to revisit, to understand suggestive points in the side of operation of hotel's foods & beverages, and to offer basal materials for establishing marketing for hotel operators. The study results were proved followings; in factors of customer quality, the higher factors of customers' manner·etiquette, the higher pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages. The higher factor of customers' social status, the higher typicalness, pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages. The higher customers' economic level, the higher pleasantness, trust, kindness. The higher customers' manner·etiquette, customers' social status, customers' economic level, at corners selling foods & beverages in hotels, the higher typicalness, pleasantness, trust, kindness, among factors of service quality of hotel foods & beverages, the higher customers' intention to revisit. Therefore, in order to improve services of corners selling foods & beverages in hotels, customer quality must improve, and marketing strategies proper for maintaining improved customer quality. As customers think much of hotel employees' service quality, kindness, and care, kind and skillful employees need be distributed in hotels. In order to elevate quality of employees working at corners selling foods & beverages in hotels, which is adequate for images of hotels, supervisors of companies or relevant departments must implement the reward system to encourage hotel employees to work at parts adequate for employees' individual ability as well as get feeling of accomplishment, in order for employees to keep liveliness and self-confidence.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.3
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• pp.59-69
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• 2016

This study was conducted to develope an evaluation system for sustainable conservation of old trees with historic and traditional values in rural areas. Existing evaluation system was modified through field application of 10 old trees and expert research twice for development of new evaluation system. 4 evaluation items in 10 evaluation items were deleted by first expert research. Some items are proposed to offer a figure explanation by second expert research. End-developed evaluation items are consisted of 6 items ((1) Ground State, (2) Blight, Harmful Insects, (3) Tree Form, (4) Canopy Vitality, (5) Bark, (6) Damage) reflecting the order of importance evaluation. Old trees evaluation system developed in this study is expected to be utilized continuously to conserve the old trees in the rural areas and gradually help to increases the historic and traditional values.

• Journal of Digital Contents Society
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• v.19 no.3
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• pp.513-519
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• 2018

The objective of this study was to examine the trends on social network services. The abstracts of 308 articles were extracted from web of science database published between 1994 and 2016. Time series analysis and topic modeling of text mining were implemented. The topic modeling results showed that the research topics were mainly 20 topics: trust, support, satisfaction model, organization governance, mobile system, internet marketing, college student effect, opinion diffusion, customer, information privacy, health care, web collaboration, method, learning effectiveness, knowledge, individual theory, child support, algorithm, media participation, and context system. The time series regression results indicated that trust, support satisfaction model, and remains of the topics were hot topics. This study also provided suggestions for future research.

• The Journal of Society for e-Business Studies
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• v.12 no.3
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• pp.75-93
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• 2007

This paper presents real-time online early fire warning systems developed for preserving cultural properties of Bulguksa which is a world heritage designated by UNESCO. The system is based on the ubiquitous sensor network employing 900MHz and 2.4GHz bands. In this paper, we analyze requirements that should be considered in building effective management systems of cultural heritages by using wireless sensor network. Finally, we introduce the architecture, sensor and network design, and software design of the fire warning systems which is an initial version of U-Bulguksa. The current version of systems has been operating in Bukguksa for a few months. U-Bukguksa project sponsored by National Information Society Agency is ultimately aimed at developing an integrated system of U-cultural heritage management and U-tourism. The former aims to conserve and manage intangible cultural properties by providing a variety of environmental information such as erosion, crack, and gradient as well as fire which are important causes of loss and damage in real-time and online. The latter refers to the intelligent tourism information and guidance systems allowing tourists to get the personalized content on cultural heritages and help guidance with mobile devices in Bulguksa.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.191-201
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• 2009

Tipping takes significant part in hospitality industry, especially in hotels and restaurants. According to the recent studies, over US$26.4B were given to the service personnel in the restaurant industry from the customers as tips in 2003 in the US alone. As a result of these developments, tipping has been a legitimate area of academic inquiry in many foreign countries but here in Korea this custom has not drawn much attention due to service charge being placed by the government since 1979. The purpose of this study is to analyse the perception and attitude of tip recipients and compare it with the results of previous studies carried out by Shamir and Parrett. Statistical analyses were carried out to compare the differences of perception between tip recipients and non recipients on the staff role conflict, job satisfaction, pay satisfaction and attitude toward the guests. It is suggested from the finding that the current service charge system needs to be taken into consideration for possible revision or alteration as the management environment and customer needs in the hospitality industry in Korea are changing at an enormous pace. As this study focused on the perception of employees, further study on the perception of customers to tipping is highly recommended.

• Journal of Korea Society of Industrial Information Systems
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• v.19 no.2
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• pp.119-135
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• 2014

This study is aimed at understanding the factors behind deciding to accept a social network service (SNS) from the viewpoint of tourists who are users of tourism SNS. The study also seeks to clarify the effects these deduced factors have on the intention of users to continuously use SNS. To this end, individual properties (such as self-efficacy, socio-cultural effects, social presence and people's innovativeness), systematic properties (like system quality and information quality)and usefulness/availability were used as factors with regard to the decision to accept tourism SNS based on previous studies and efforts were made to structurally clarify the effects of such previous factors on people's intention to continuously use SNS through perceived value and satisfaction. SNS had significant effects on satisfaction and, furthermore, significantly affected tourists' intention to continuously use it. Based on such study results, factors behind deciding to accept SNS from the viewpoint of tourists affected customers' perceived value and satisfaction and ultimately affected their intention to continuously use SNS. To achieve the purpose of the study, a survey was conducted on about 250 Busan residents who had used SNS in relation to tourist activities, such as exhibitions, conventions, accommodation, trips, aviation service and transportation. According to an empirical study, factors behind deciding to accept tourism SNS, including individual properties, systematic properties and usefulness/availability had statistically significant effects on perceived value. The usefulness/availability factor had the largest influence, in particular, followed by the systematic factor and individual factor. The value perceived in the process of using tourism SNS had significant effects on satisfaction and, furthermore, significantly affected tourists' intention to continuously use it. Based on such study results, factors behind deciding to accept SNS from the viewpoint of tourists affected customers' perceived value and satisfaction and ultimately affected their intention to continuously use SNS.

• International Journal of Advanced Culture Technology
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• v.8 no.4
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• pp.263-270
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• 2020

The growth of the mobile app markets has made it popular among people who recommend relevant information about restaurants. The recommendation service app based on AI Chatbot is that it can efficiently manage time and finances by making it easy for restaurant consumers to easily access the information they want anytime, anywhere. Eating out consumers use smartphone applications for finding restaurants, making reservations, and getting reviews and how to use them. In addition, social attention has recently been focused on the research of AI chatbot. The Chatbot is combined with the mobile messenger platform and enabling various services due to the text-type interactive service. It also helps users to find the services and data that they need information tersely. Applying this to restaurant recommendation services will increase the reliability of the information in providing personal information. In this paper, an artificial intelligence chatbot-based smartphone restaurant recommendation app using personalization information is proposed. The recommendation service app utilizes personalization information such as gender, age, interests, occupation, search records, visit records, wish lists, reviews, and real-time location information. Users can get recommendations for restaurants that fir their purpose through chatting using AI chatbot. Furthermore, it is possible to check real-time information about restaurants, make reservations, and write reviews. The proposed app uses a collaborative filtering recommendation system, and users receive information on dining out using artificial intelligence chatbots. Through chatbots, users can receive customized services using personal information while minimizing time and space limitations.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.866-876
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• 2013

For the purpose of creating or maintaining a favorable customers' attitude tourism service firms use an advertising as a communication tool by changing ad-execution formats. Affective or informational ad-executions are normally applied for the service industry. In this study ad-attitude, products attitude, and purchase intention are tested whether the variables would be influenced by the ad-execution formats. As the result the study found that Ad-attitude influenced on product attitude but not on purchase intentions in the affective ad-execution format, whereas the Ad-attitude influenced both on product attitude and purchase intentions.