• Journal of Korean Home Economics Education Association
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• v.3 no.1
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• pp.163-177
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• 1991

The consciousness and food preference of Korean foods by high school girls in Kwangju city and Chonnam area was surveryed by questionnaire. The results were as follows； 1. Although the cooking methods of Korean foods were scientific(63.8%), they have to be improved because of complication and difficulty. The point of improvement in the urban area was cooing method but that in the rural area was nutrition and hygiene 2. The motives of hav8ing interest in korean tradition foods were through home life and school education, mass communication and etc. As the subjects live in more urban area and have high income level, they were affected by school education and mass communication. 3. They are used to eat both traditional and nontraditional foods on the korean festive days and annual functions. There is tendency to decrease the use of traditional foods gradually because of complicated their cooking methods and long cooking time. 4. Most household responded that Korean traditional food are must to succession development (52.9%), because of succeed to korean diet culture and suit one’s taste. The more pride of traditional food are kimchi, rice cake, sweet rice drink, persimmon punch, sweet waxy rice cooked potherbs. 5. The preference about the korean foods were high in this order of chopsuey, mandu, laver, shikhae, cooked waxy rice. And they were low in salted anchovies salted yellow convina liver cheon, oyster cheon.

• Journal of the Korean Society of Costume
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• v.56 no.6 s.105
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• pp.33-44
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• 2006

With the basis of objective truth by the subjective sensibility and the Rock art's history and the molding the Rock arts image motive, the conclusion like this; The first, Rock art express the imagination variety as symbols of abundance, fecundity, stable lift's present mourning and absolute respect and the spirit. The second, the new motives are developed by making formative images with deeply understanding essential side in the Rock arts. With this, the pattern is repeated with making motive's repeat units and the new pattern is developed by 45-angle iteration. These cultural products were used to produce necktie, scarf, and clothing making commonly efficient use in actual life- with 3D simulation. Through developing Rock art pattern, it is great the possibility of development for expressing Korea images with making an excavation. A competitive design as to the international period can be developed with applying to the variety department-cultural products development.

• Korean Journal of Human Ecology
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• v.19 no.6
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• pp.1013-1030
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• 2010

Recently a prevailing trend in marketing has been the use of consumer participations or prosumer activities and this has caused consumers to become skeptical in their treatment of information found on blogs. Therefore, these marketing practices can be usefully examined to ensure they represent a neutral source of information for consumers. This study thus investigated married women's production activities of consumer information using personal blogs, their motives and experiences, and the characteristics of the information they produced. A qualitative study was undertaken using focus group interviews with two groups of sixteen married women in their 30's and 40's. Results suggested that personal bloggers' information production activities were primarily initiated by businesses and that bloggers were paid for their activities either with money or through the products they reviewed. Although the information produced was, because of its basis in consumer experience, consumer friendly, its quality was limited in the sense because it primarily reflected the perspective of businesses. The bloggers, themselves, expressed ethical uncertainty about their practices. Implications for consumer education and policy were also discussed.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.2
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• pp.53-64
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• 2020

We provide one of the first investigation on the impact of the degree of total leverage to the dividend policy of bank. We use a large sample of US bank holding companies from 2000:Q1 to 2017:Q4 to shed light our research question. Our empirical analysis provides consistent evidence that banks with high degree of total leverage (i.e. banks with a relatively high fixed-to-variables costs) are less likely to pay dividends, and they spend a lower fraction of incomes to pay back shareholders, suggesting a higher conservatism in dividend policy of banks subject to high degree of total leverage. The evidence remains unchanged with alternative econometric approaches, alternative measures of dividend policy and degree of total leverage. We further document that this higher conservatism is strengthened for a sample of banks with low franchise value during the financial crises. Our result suggests that the conservatism in dividend policy of banks with high degree of total leverage seems to be related to the precautionary motives aimed at preserving corporate resources under financial distress. Our study contributes to the literature of cost structure and dividend policy by pointing out that the impacts of the degree of fixed-to-variable expenses to dividend policy are extended to the case of banks.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.2
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• pp.27-37
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• 1994

A survey was conducted to investigate consciousness of middle and high school students unsing fast food restaurants in Kwang-ju, from July 20 to August 20 in 1993. The results are follows; 1. There are many motives which drive students into fast food restaurants. Among those are its convenience as a place of meeting friends, pleasant and clean environment for eating, no time limit of staying there, hygiene of dining equipment and table ware. 2.The majority of the students used the fast food restaurants between 12:00 and 14:00 pm. It shows that time does not influence much on using there, because they answered in high percent that they use at any time. 3. Student usually pay individually and in some cases their friends or parents pay the bill. 4. Major factor in fast food selection was their tastes, nexts, were proper price, nutrition, and so on, They prefer their home food to restaurants fast foods. 5. The most of students have positive response to make traditional Korean foods into fast foods. The students, in particular, emphasized for the development of traditional Korean foods ; Sikhae and Sujonggwa(beverage), Docbokki, Japchae, kinds of rice cake and Jun. 6. Students suggested to be better fast food service, such as lowering the price, increasing the portion size and developing fast foods from the traditional Korean foods.

• The Mathematical Education
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• v.51 no.3
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• pp.301-321
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• 2012

Since research has barely been done on the minority with low-achievement & low-SES in probability, this research attempted to search the change of their thinking level in the classes of probability and motivate them on the mathematical learning to feel confident in mathematics. We can say that the problems of the educational discriminations are due to the overlook on the individual conditions, situations, and environments. Therefore, in order to resolve some discrimination, 4 students who belonged to the minority group, engaged in the research, based on 10 units of the instructional materials designed for the research. As a result, for the student's thinking level, it was observed that they were improved from the 1st to the 3rd level in probability. Also, the researcher found that the adequate use of the encouragement, the praise, the direct explanation, and the scaffolding enabled them to prompt their learning motives and the increased responsibility on the learning. As time passed, the participants could share their mathematical knowledge and its concept with others, in the increased confidence.

• Korean Institute of Interior Design Journal
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• v.19 no.1
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• pp.208-216
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• 2010

The design hotel where new life styles of users were created and the exchange of one's identity and the culture was executed was employed the interaction design which considered the attendance and experience of users as the important motives. This study is to discuss on the relationship between the design hotel and interaction design, and to compare and analyze the differences in the expression methods of them. It was concluded that the design hotel had a close relation with the properties of information supply, amusements, narrative, personalization, and social exchange in the interaction design, and it mainly used the digital media of non-material, the juxtaposition of strangeness, the change of structure, substitution of values, appropriation of hybrid as a means of its expression. In addition, it was revealed that the properties above did not simply apply to an open space but were connected as a dominant-subordinate relationship into one subject. It is expected that the field of interaction design in the design hotel will be expanded due to the spread of digital technology and its role and importance will be increased. Therefore, it is thought that the study to provide the development of a variety of contents of design hotel should be kept through the study of organic relation between different subjects, avoiding the indiscriminate use of the contents.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.735-745
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• 2014

This study examined dietary behaviors such as use motive, selection attribute, satisfaction, and purchasing intention in Yaksun foods according to women's dietary life style type. To achieve this research objective, it targeted women in more than the 20s who dwell in Seoul and Busan area. As a result, the following facts were clarified. First, the highest recognition was shown in rationality-seeking type as for diversion and in taste-seeking type as for sociality among the motives for using Yaksun foods. Second, the highest recognition was shown in taste-seeking type as for food quality & taste and physical service and in rationality-seeking type as for convenience among the selection attributes of Yaksun foods. Third, the satisfaction and the purchasing intention of Yaksun foods were the highest in health-seeking type. Seeing the above findings, the differentiation will be pursued from other food-service markets by making sensual taste and flavor as the food materials of Yaksun foods targeting consumers who pursue taste. Also, to increase satisfaction and purchasing intention of Yaksun foods, there is a need to positively publicize that Yaksun foods have efficacy on maintaining health and preventing disease.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.1
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• pp.305-315
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• 2021

This article aims to explore the contribution of social media value to a company's financial performance in a digital environment economy since the awareness of companies and investors in the use of social media opens up new mechanisms for disseminating information. Quantitative method is used in this study with Multivariate Analysis of Variance as the analysis tool. The data used is secondary data gathered from Indonesia Stock Exchange (IDX) using 308 companies as samples. In the multivariate test, four kinds of multivariate significance tests were carried out, namely Pillai Trace, Wilk Lambda, Hotelling's Trace, and Roy's Largest Root. It was found that social media value has a small contribution in the difference of the level of profitability and the value of the company in Indonesia, but it doesn't have a contribution to the difference of the level of liquidity. The contribution was an implication of online Word of Mouth (WOM) motives which are interrelated with signal theory and as additional information for investors in relation to single-person decision theory. This study provides an insight into the importance of social media management considering that the world of digital economy will continue to develop, so companies in Indonesia need to take advantage of these opportunities.

• Journal of the Architectural Institute of Korea Planning & Design
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• v.34 no.2
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• pp.95-106
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• 2018

This study aimed at revaluating Frank Gehry's freeform constructions. To this end, the study analyzed the way the space composition and circulation system of general constructions are connected with newly extended parts in the Art Gallery of Ontario and, based on this, comparatively analyzed freeform constructions before and after the art gallery, finding out what changes were made in the exterior and interior spaces of freeform constructions built after the art gallery. The results of the study are as follows. First, starting from extending the Art Gallery of Ontario, Gehry came to use glass instead of metal as main material of freeform constructions. In order to create the circulation connecting the existing building and the extended mass, Gehry applied continuing circulation for the first time to the gallery. Third, in addition to design motives, such as the woodblock print depicting a carp by Hiroshige, still life depicting a glass bottle by Morandi and the crease of the shawl in Vermeer's paintings, which Gehry applied to freeform constructions, the design motif which was recently acquired from Pyrenees rock was added. Fourth, the trend of mall construction appeared before and after the Art Gallery of Ontario. Finally, Gary used the shape of fish as a design motif for his work at an important turning point in his Freeform Architecture.