• International Journal of Advanced Culture Technology
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• v.9 no.1
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• pp.22-27
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• 2021

Morphology of contemporary city streets is composed of overlapping infrastructures corresponding to the new street within the established organization, contemporary system, future circumstance, and population. As well, two overlaid organizations and morphological, historical, social and physical development lead to sharp acute algle(triangular) site, and the architecture in this site has a restriction on the availability of the internal space and the external design due to outside shape sharpness. We want to have a positive effect on the internal and external design of the architecture in the future by categorization of the shape and processing characteristics of the acute angle corner of the trilateral site. The characteristics and design categorization shown in this case study are as follows. Constitution a unique and independent form, lead streets and shape a exclusive image of the landscape, alleviate sharpness by configuring a acute angle point as a plane, use void to give reserve character, replace roundness for companionability to induce ambience in the road, embrace the characteristics of the site and create internal spaces and functions, emphasize the characteristics of each stairs, retain of uniqueness and highlight the characteristics of a vertical elements.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.348-355
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• 2013

This study intends to provide preliminary data for improving dining experience in the restaurants of Bamboo food village and help draw up guidelines for the improvement of these dining venues by surveying customer perception and satisfaction in 15-restaurants of the food village. The restaurants were surveyed mainly for satisfaction of the menu, especially, on the signature dishes of Damyang, "ddeokgalbi" (grilled short rib balls) and "daetongbab"-the grilled short rib balls and bamboo rice. The two dishes were more liked by people in the the 20- to 29-year age group with a score of 3.92 and 4.11, respectively. Although the 30-49 age group showed the highest satisfaction score on the fixed price menu, there was no statistically significant difference. The age group of 20-29 also showed the highest satisfaction on plating and table setting with a score of 4.09 and 4.04, respectively, and there was significant difference among age groups in this regard (p<0.05). All the age groups surveyed answered "time-honored taste" should be captured when working on menus, which suggests it should be the first choice for the restaurants in the food village when they develop their menus. When it comes to the restaurant environment, satisfaction on sanitary conditions was significantly different among the groups with a score of 4.21 given by 30-49 age group and 3.88 by the 50 and over group (p<0.05). In the category of service satisfaction, the two aforementioned age groups again showed significant difference in catering to customer needs with a score of 3.99 and 3.63, respectively (p<0.05), whereas welcoming customers and serving food was scored without statistical difference by age. Being asked what needs to be done to strengthen competitive advantage of the restaurants, all the age groups answered "taste" would matter the most while the 20 to 29 and 30 to 49 age groups picked "hygiene" and the 50 and over selected "table setting and ambience" next, which was statistically different with a p value of <0.05. Regarding the competitive advantage of the Korean restaurants in Damyang Bamboo food village, the first two younger groups (20 to 29 and 30 to 49) chose "table setting and ambience" and the eldest (50 and over) age group answered "location wise advantage," indicating significant difference by age. More than 80 percent of the people surveyed were willing to revisit the venues, which suggests improving restaurant environment in Bamboo food village and offering customers a better experience are very likely to build a image of culinary tourism for Damyang.

• Journal of the Korean Society for information Management
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• v.40 no.4
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• pp.229-257
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• 2023

This study aims to understand students' perceptions of the spatial characteristics of school libraries when they use them for reading. We selected a set of spatial characteristics by reviewing the literature and conducting a preliminary investigation. Then, we examined how students perceived the importance of and how satisfied they were with each characteristic. In addition, we investigated how students' perceptions differ by the library uses and reading-related activities. We also studied whether the satisfaction of school library users affects their continued use of the libraries. We also verified whether school library user satisfaction is an intervening variable in continued-use intention, which is affected by spatial characteristics perception. We conducted a survey of 342 students from four middle schools. The analysis of the survey outcomes shows differences in library use due to spatial characteristics such as convenience, communicability, diversity, and safety. Factors such as communicability, comfortability, and ambience affected user satisfaction positively. Both aesthetics and communicability also positively influenced the continued-use intention. Furthermore, we identified that communicability, comfortability, and ambience eventually impacted the continued-use intention via user satisfaction, an intervening variable. The significance of this study is that it considered the direction of the school library to support students' reading by regarding the school library as a space for reading.

• Journal of the Korean Solar Energy Society
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• v.26 no.4
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• pp.109-118
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• 2006

The tree is regarded as an sustainable architectural outdoor design element which reduce urban heat island effect by its solar shading and evapotranspiration. This study carried out field observations of measuring thermal environment of selected tree and its ambience to determine passive cooling effects. Results from the field observations are as below; Tree-shading effect to the thermal environment can not be properly evaluated by merely measuring air temperature differences between tree-shaded space and unshaded space for the maximum temperature difference is less than $1.5^{\circ}C$. The differences of longwave radiation and shortwave radiation between tree-shaded space and unshaded space are measured. Shortwave radiation is considered as a main thermal comfort determining factor for the difference of the shortwave radiation is much bigger than that of longwave radiation. By thermal infrared image analysis, the surface temperature of the tree under strong solar radiation is measured same as ambient air temperature. By which the evapotranspiration is considered to retard tree surface temperature raising effectively.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.186-197
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• 2008

The aim of this study was to measure the brand images of contract foodservice management companies by identifying brand image attributes and then developing a measurement scale to measure the weight of these attributes. The measurement scale was developed by following a 5-stage process that included face-to-face interviews with experts, literature review, questionnaire surveys, verification of scale validity, exploratory factor analysis, and confirmatory factor analysis. A total of 137 items measuring brand image were collected: 37 items from studies of brand image and corporate image, 55 items from studies of contract foodservice management companies and 45 items from the internet and websites of contract foodservice management companies. A survey was then conducted to assess the validity and reliability of the questionnaire items. Ultimately, the 137 items were reduced to 40 items. The calculated Cronbach's alpha for the 40 brand image items was 0.934, demonstrating good internal consistency. Based on exploratory factor analysis (EFA), employee attitude, menu content, corporate image, dining location and ambience, along with 33 subattributes, were identified as brand image attributes. Employee attitude was the most significant attribute influencing brand image. After confirmatory factor analysis (CFA) and a review process, four brand image attributes and 33 subattributes were finalized and incorporated into the scale.

• Journal of Distribution Science
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• v.14 no.2
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• pp.5-12
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• 2016

Purpose - The present study examines the interrelationship between various components constituting shopping experience in the context of the Indian shopping malls. Research design, data, and methodology - Extracting components of shopping experience from the literature review, the study used Interpretive Structural Modelling (ISM) to propose a conceptual model. The study adopted a mixed methods research involving theoretical constructs from past research, qualitative assessment of relationship between the constructs and imposing definite order and direction to qualitative relations based on mathematical computations. Results - Proposed model indicates that the five components of shopping experience (ambience, physical infrastructure, convenience, marketing focus and safety and security) do not converge directly into shopping experience. Rather, they operate following a hierarchy of influences in which marketing focus plays the role of the initiator. Conclusions - This model points at the order of preference of different components of shopping experience and can be a useful guide for retail industry, especially mall developers and supermarket/hypermarket, may use the findings in key decisions about development of physical infrastructure, which are based on marketing focus.

• Journal of the Korean Society of Combustion
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• v.7 no.3
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• pp.9-15
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• 2002

Soot generation by combustion process has been investigated with objective of understanding of chemical reaction responsible for its formation in a coaxial laminar propane jet diffusion flame. For the direct photos, as the coflowing air flow rate is reduced, the area of soot luminous zone increases at first, then becomes smaller and smaller, and even disappears. The aspects of soot deposition can be acquired by using nine $15{\mu}m$ thin SiC fibers are positioned horizontally across the flame. Deposited soots on SiC fibers show the soot inception point and growth and soot oxidation zone in a typical propane diffusion. Soot is not generated anymore in a oxidizer deficient conditions of near-extinction and flame is fully occupied by transparent blue flame. It suggests that nonsooting pyroligneous blue reaction is being dominant in a oxidizer deficient ambience. In comparison with luminosities of SiC fibers and flame itself, indirect evidence is found that the process of soot nucleation and growth is endothermic reaction. It is remarkable that there exists two adjacent regions to have antithesis characteristics; one is exothermic reaction of blue flame and another endothermic reaction zone of soot formation.

• The Korean Journal of Community Living Science
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• v.23 no.3
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• pp.329-338
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• 2012

The purpose of this study was to explore consumers' perceptions and satisfaction of Makgeolli in Daejeon. The study examined the perceptions of consumers of a number of Makgeolli characteristics. A total of 199 respondents provided information regarding their perceptions of Makgeolli. Exploratory factor analysis showed that six factors of consumers' perceptions toward Makgeolli were: delight, harmony with food, atmosphere, health /tradition-related, self-fulfillment, and emotion. Examining the effect of each factor on Makgeolli satisfaction showed that delight had a negative relationship with satisfaction while harmony with food and health/tradition-related showed positive relationships. Atmosphere, self-fulfillment, and emotion did not impact satisfaction. Comparisons of the eleven attributes using t-test between Makgeolli and alcoholic beverages showed significant differences in six attributes: creating a special dining ambience(p<0.001), socializing(p<0.001), enhancing the taste of food(p<0.001), satisfying thirst(p<0.01), esthetic(p<0.01), and stylish(p<0.001). Most of the places where Makgeolli was consumed were traditional bars(53.4%) and Korean restaurants(29.1%). In order to make Makeolli as a global beverage further studies regarding Makgeolli purchasing motivation, satisfaction, consumer characteristics should be studied.

• Transactions of the Korean Society of Mechanical Engineers
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• v.19 no.8
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• pp.2022-2029
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• 1995

The experiment was performed by using the condenser discharge ignition device in a constant volume combustion chamber for high pressure, equivalent to the TDC of spark ignition engine, which makes the forced turbulent field possible. The conclusions obtained under various initial pressures, initial temperatures, and turbulent conditions of the methanol-air mixture are as follows : As initial pressure, initial temperature of the mixture, and the ignition energy increase, the inflammability limit expands, but the lean inflammability limit decreases as turbulence intensity increases. Combustion duration is shorter in the case of the lower initial pressure, the higher initial temperature, an equivalence ratio of 1.1-1.2, and even though turbulence intensity increases up to optimum value. Maximum combustion pressure increases in turbulent ambience under the same mixture condition, only in the case each optimum turbulence intensity exists under every condition. As the turbulence intensity increases .tau.$_{10}$ proportion increases while the .tau.$_{pr}$ proportion decreases....

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.14 no.12
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• pp.1016-1022
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• 2001

This study presents the microstructure-electrical property relationship of reactive-sputtered Ta$_2$O$_{5}$ MIM capacitor structure processed by annealing in a vacuum and $O_2$ ambience. A microstructural investigation showed the existence of amorphous phase in as-deposited condition and the formation of preferentially oriented-Ta$_2$O$_{5}$ in $700^{\circ}C$ annealing. On annealing under the $O_2$ atmosphere, the Ta$_2$O$_{5}$ film exhibited the trend of its composition\`s approaching to stoichiometry from off-stoichiometry, analyzed by EPMA, the leakage current decrease and the enhanced temperature-capacitance characteristic stability. In the case of low temperature vacuum-annealing treatment, the leakage current behavior was stable irrespective of applied electric field. In the high temperature-annealed film at a vacuum condition, the electrical properties was observed to deteriorate. The results state that in Ta$_2$O$_{5}$ film annealed at $O_2$ atmosphere, gives rise to improvement of electrical characteristics in the capacitor were improved by reducing oxygen-vacancy and dandling Ta-O bond.-O bond.