• East Asian Journal of Business Economics (EAJBE)
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• v.4 no.2
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• pp.48-60
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• 2016

This study analyzes what effects does restaurant's well-being attribute selection have on word-of-mouth intention. Based on the result, this study aims to provide basic data for establishing Korean restaurant's service strategy and marketing strategy. The researchers surveyed 350 customers who visited a Korean restaurant located in Kangbook, Seoul. We encoded gathered data and analyzed them using SPSS 17.0 statistics package program. Following are the analyzed results. First, under hypothesis 1 - Korean restaurant's well-being attribute selection will have a positive influence on re-visitation intention - it is shown that sufficiency, healthiness, and steadiness have similar influence on re-visitation intention. Second, under hypothesis 2 - Korean restaurant's well-being attribute selection will have a positive influence on word-of-mouth intention - it is shown that sufficiency, healthiness, environment, and steadiness have similar influence on word -of-mouth intention. Third, under hypothesis 3 - Korean restaurant's re-visitation intention will have a positive influence on word -of-mouth intention - it is considered that eliciting customer's re-visitation intention also has influence on word-of-mouth intention. We will be necessary to consult how to derive customer's re-visitation intention or word-of-mouth intention by considering factors which customers of traditional Korean restaurant value.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.42-53
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• 2009

There has been increased interest in revealing how well-being and selection attribute affect customer satisfaction and customer loyalty. Recently, there are growing needs to pursue health and better life, and this study has proposed to explore the relations between well-being and selection attribute and customer satisfaction and customer loyalty. The results are as follows. First, well-being significantly affected customer satisfaction and customer loyalty, showing that well-being was an important variable for improving customer satisfaction and loyalty for Korean traditional pastry. Second, selection attribute had significant influence on customer satisfaction, but not customer loyalty, which are supposed to confuse the minds of customers who select traditional pastry. In this respect, it is concluded that customer satisfaction and loyalty were made according to the customer needs to be more healthier and pursue better life based on the colors and tastes of Korean traditional pastry.

• Journal of Korean Academy of Nursing
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• v.30 no.5
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• pp.1145-1155
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• 2000

The purpose of this study is to explore the concept spirituality and to gain understanding of nursing intervention that may improve spiritual well-being. The concept analysis framework developed by Walker and Avant (1995) was used to clarify the concept. In the study, 'Harmonious interconnectedness', 'Transcendence', 'Integrative Energy' and 'Purpose and Meaning in Life' emerged as the critical attributes of spirituality. The first attribute, 'harmonious Inter- connectedness', has three categories including intrapersonal, (self), interpersonal (others/ nature) and transpersonal (the Supreme Being). The second attribute, 'Transcendence', is defined as the ability to extend one's own self beyond the limits of usual experiences and to achieve new perspectives. This attribute is demonstrated by 'coping with situations', to 'self-healing', and 'transformation'. The third attribute of spirituality is 'Integrative Energy', which integrates all dimensions and acts as a creative and dynamic force that keeps a person growing and changing. 'Integrative Energy is also defined as an inner resource that gives a sense of empowerment. Therefore the highly spiritual person demonstrate 'inner peace', 'growing', 'inner strength,' and 'well-being'. The fourth attribute 'Purpose and Meaning in Life' represents a sense of connectedness with one's inner values and with a greater purpose in life. It is demonstrated by 'hope' and 'a powerful life'. In this study, the antecedents of the spirituality represented as 'spirit' and its potential enablers were 'Introspection/reflection', 'Interconnectedness with all living things', and an 'Awareness of a Higher-Power'. The consequences of this concept may be described as 'physical, psychosocial, and spiritual well-being'. Empirical referents of this are 'purposeful life' 'self-worth' 'hope' 'love' 'service' 'forgiveness' 'trust/belief' 'inner peace' 'self-actualization' 'religious practices' 'transformation' 'inner strength' and 'coping'. In conclusion, spirituality can be defined based on these critical attributes. Spirituality is a dynamic, integrative energy based on a feeling of harmonious interconnection with self, others and a higher power. Through it, one is enabled to transcend and to live with meaning and purpose in life.

• Culinary science and hospitality research
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• v.11 no.1
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• pp.87-104
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• 2005

A lifestyle changes according to environment. It appears more in the dietary life connected with the necessities in life. This study is executed empirically through the questionnaire that consists of selection attribute and variables connected with "well-being" that is examined in empirical analysis. It was carried out for 20 days from July 15 to August 5, 2003 with the customers who live in Seoul and the suburbs. With collected data, there were frequency analysis and factor analysis, reliability analysis using SPSS 10.0 packages, and T-test and ANOVA were enforced for the verification of differences between demographic elements with each factor. The result indicates that the inclinations of customers changed from the "well-being" trend have four factors: health consideration factor, food materials factor, cooking factor, and habit factor. And the housewife group shows the great changes in habit factor. In case of the changes according to incomes, the larger income earners tend to consider health more. In conclusion, people came to prefer the healthy Korean style food from the well-being trend.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.209-224
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• 2009

The objective of this study is to find out how well-being influences consumer behavior of dining-out. Based on this objective, this study covers plans for improving marketing strategies, which contributes to menu development and purchase behavior of consumers. This study consists of two parts : a research based on the review of the literature and empirical study methods. The finding of the study would also be valuable for the development of management of advertising strategies to be implemented in the foodservice industry. Based on the survey statistics, Program SPSS 12.0 and Amos 5.0 were used in order to look into a casual relationship among group units. The findings of the demonstration analysis are as follows. Most of previous research regarding well-being in local study is psychological well-being dealt with individual health and psychological satisfaction. On the other hand, social well-being is likely to focus on public relation rather than private concerns. The fact that the term 'well-being' have not been definitely defined yet was a problem in research. Also, well-being should not be recognized as a temporary trend but as a general trend. Therefore, it is necessary to understand consumer behavior which is changeable as the circumstance of the foodservice industry changes.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.3
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• pp.460-469
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• 2021

Many people today suffer from stress originated from diseases, daily life, workplace, or environmental pollution. People want a comfortable and stable life along with physical and mental relaxation. As the number of people pursuing a comfortable life increases, terms of well-being and wellness have become more common, and wellness-related industries are also developing. Among the wellness and well-being industries, the wellness entertainment contents are one of the highest growing industries. This study aims to investigate how wellness contents contribute to improving the psychological well-being level of users through the mediating effect of telepresence in online. Specifically, this study suggests a hypothesized research model on the influence of online wellness entertainment content, which consists of sensory-, emotional-, and cognitive-attributes, on telepresence, followed by psychological well-being and word-of-mouth. With an empirical test using data on the experience of meditation app experience for 305 people, the result showed that the hypotheses in the research model were supported. The result of this study showed that wellness content induces users' telepresence and word-of-mouth, suggesting that wellness contents are needed to develop into a profit model rather than being limited to simple mental and physical stability.

• Journal of the Korean Society of Food Culture
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• v.35 no.2
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• pp.167-172
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• 2020

This study was conducted to identify the choice attributes in the purchase of chocolate and to identify differences between the choices, by considering the purpose of purchase being self-gift or interpersonal gift. The preferred optional attributes considered and assessed were capacity, package, product composition, brand reputation, and sensuality. The survey included customers who purchased chocolates from June 1, 2017 to August 31, 2017. T-test was applied to verify the difference in optional attributes depending on the purpose of purchase. Our results indicate that people consider packages, product composition, and reputation for interpersonal gifts, and that Valentine's Day purchases are frequently for themselves and others' gifts. Our results will help to identify chocolate consumption behavior, and will facilitate in establishing chocolate product composition and development as well as brand positioning strategies, through factors affecting preferences based on the purpose of purchase.

• Korean Journal of Community Nutrition
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• v.7 no.3
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• pp.354-360
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• 2002

The purposes of this study were (1) to understand how customers trade off one attribute against another when they choose a pizza restaurant, (2) to compare the importance of individual attributes with their relative importance and (3) to compare customers'brand choice patterns with the prediction of pizza restaurant operators. Empirical data for this study were collected from the customers (n=307) and operators (n=273) of flour famous pizza franchise restaurants in Korea, Pizza Hut, Mister Pizza, Domino's Pizza and Pizza Mall. The attributes and attribute levels for the hypothetical profiles were decided from the focus group discussion. A total of 16 profiles was selected from fractional factorial designs. The SPSS conjoint procedure was used to calculate utility scores and simulate profiles. The overall group statistics showed the relative importance of all attributes compared with one other. Taste was the most important attribute (32.48%) in choosing a pizza restaurant, followed by service (21.87%) , atmosphere (17.23%), price (15.17%) and speed of delivery (13.26%). There was a difference between the customers'ratings of the importance of the individual attributes and the ranking of the same attributes'relative importance as derived from the conjoint analysis. The operators rated service (26.54%) as also being important, as well as taste (27.76%), in choosing a pizza restaurant. The rankings of relative importance for pizza taste, service and price were statistically different in the customers'and operators'data (p < 0.001, p < 0.1, p < 0.5). Operators who want to differentiate themselves from their competitors should make decisions based on an increased understanding of their customers'brand choice decision process and measure the hidden needs of their customers.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.13 no.1
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• pp.59-67
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• 2003

PMI(Privilege Management Infrastructure) certificates as well as Public-Key certificates must be validated before being used. Validation for a PMI certificate requires PMI certificate path validation, and PKC(Public-Key Certificate) path validations for each entity in the PMI certificate path. This validation work is quite complex and burdened to PMI certificate verifiers. Therefore, this paper suggests a delegated PMI certificate validation that uses specialized validation server, and defines a validation protocol which is used between validation server and client.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.10 no.5
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• pp.2394-2406
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• 2016

ABE has become an effective tool for data protection in cloud computing. However, since users possessing the same attributes share the same private keys, there exist some malicious users exposing their private keys deliberately for illegal data sharing without being detected, which will threaten the security of the cloud system. Such issues remain in many current ABE schemes since the private keys are rarely associated with any user specific identifiers. In order to achieve user accountability as well as provide key exposure protection, in this paper, we propose a key-insulated ciphertext policy attribute based encryption with key exposure accountability (KI-CPABE-KEA). In our scheme, data receiver can decrypt the ciphertext if the attributes he owns match with the self-centric policy which is set by the data owner. Besides, a unique identifier is embedded into each user's private key. If a malicious user exposes his private key for illegal data sharing, his identity can be exactly pinpointed by system manager. The key-insulation mechanism guarantees forward and backward security when key exposure happens as well as provides efficient key updating for users in the cloud system. The higher efficiency with proved security make our KI-CPABE-KEA more appropriate for secure data sharing in cloud computing.