• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.9
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• pp.101-112
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• 2017

The purpose of this paper is the comparative analysis of factors affecting the intention to use mobile payment services. This research compares the types of mobile payment services and different age groups. The result reveals that consumers' innovativeness has a positive impact on the intention to use mobile payment services in case of smartphone-only pay and compatibility and image have a positive effect on the intention to use mobile payment services in case of online pay. There is no significant influencing factor in the case of mobile app card. Moreover, the study reveals that consumers' innovativeness, trust in other domains, and compatibility positively affect the intention to use mobile payment services in the 30-49 age group. In the 50-69 age group, image has a positive impact and perceived risk has a negative impact on the intention to use mobile payment services. There is no significant influence factor in the 10-29 age group. This study is a first-time comparative analysis of factors affecting the intention to use mobile payment services focusing on the types of mobile payment services and different age groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1813-1820
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• 2013

This study is conducted to investigate the quality characteristics of cookies containing different levels (0%, 20%, 40%, 60%) of brown rice powder with enhanced levels of GABA (${\gamma}$-amino butyric acid). The pH of cookie dough was higher in cookies containing brown rice powder. A proximate composition analysis showed that the moisture content was increased with the addition of the brown rice powder, yet there was no significant difference in the crude protein and crude fat contents among the added groups. The ash content was the highest in the 60% added group. The spread factor of the control cookie was higher than that of cookies containing 40% and 60% brown rice powder. The incorporation of brown rice powder in cookies lowered the lightness and yellowness values, but increased the redness value. The hardness of the cookies was lower in 40% and 60% added groups than that of the controls. The GABA content in the brown rice added groups was higher than that of the control cookie, and increased as brown rice powder increased. A consumer acceptance test revealed that there was no significant difference in the overall preference scores among the cookies. From these findings, it is suggested that the cookies with brown rice powder up to 60% added can be developed as goods.

• Korean Journal of Environmental Biology
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• v.20 no.3
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• pp.256-262
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• 2002

This research investigated experimentally on the population growth in the aquatic microcosm with the wastewater of plating factory. The purpose of this study was to evaluate the effect of culture conditions of the characteristic growth pattern of the examined species. Population of the system is consists of three organisms; Chlorella vulgaris as a producer, Cyclidium glaucoma as a consumer and Pseudomonas putida as a decomposer. The different growth patterns of each population are followed by surfactant type; Especially C. glaucoma was sensitive, Ch. uvlgaris was maintained population size stably even at high level of surfactant and p. putida was not significantly affected. After treatment of waste water from plating factory, it began to be affected at 1.0% solution treatment to Ch. vulgaris which the cell number was decreased prominently after 2 days, and C. glaucoma was disappeared at 2.5% solution treatment. P. putida was showed increasing pattern according to treatment concentration, at 2.5% solution and population size grew double. The result from current microcosm study indicates that this model system can be applied to environmental assessment method for various pollutants.

• Korean Journal of Human Ecology
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• v.23 no.5
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• pp.929-940
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.4
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• pp.179-189
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• 2016

Recently, the convergence of knowledge based society and information telecommunication technologies has a rapid impact on politics, economics and various fields. Meta-analysis is a statistical integration method that delivers an opportunity to overview the entire result of integrating and analyzing many quantitative research results. Meta-analysis, can see the direction and size of the relationship between variables using the concept of the effect size. The factor determining behavioral intention of consumer in e-commerce can say that critically dependent variable. In a predictive factor determining behavioral intention is typical that perceived value and perceived risk. We conducted a meta-analysis and review of between perceived value, perceived risk and behavioral intention on e-commerce researches. This study focused a total of 33 research papers that established causal relationships in between perceived value, risk and behavioral intention on e-commerce published in Korea academic journals during 2000 and 2016. The result of the meta-analysis might be summarized that the effect size in the path from the perceived value to the behavioral intention with the effect size (r = .526), listed an explanatory power of 28%. In addition, it showed that the effect size in the path from perceived risk to the behavioral intention with the effect size (r = -.220), listed a negative explanatory power of 5%. Based on these findings, several theoretical and practical implications were suggested and discussed with the difference from previous researches.

• Environmental and Resource Economics Review
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• v.13 no.2
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• pp.219-243
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• 2004

Generally, electricity market has monopoly market structure because of need of enormous investment for infrastructure. However, the introduction of competition in network industry as electricity is a tendency of the world with decreasing the effects of economy of scale due to the advancement of technology. Now, electricity industry restructuring is in progress but the competition in electricity retail market is not in force yet in Korea. Whether a effective competition exist or not is very important to policy decision maker who drive restructuring, but there are small numbers of quantitative researches on that. In this study, we estimated the effectiveness of competition in the electricity retail market through switching costs. If switching costs are high, consumers actually can be locked in incumbent firm in spite of introduction of competition. Therefore switching is a critical factor to determine effectiveness of competition and to estimate the size of switching costs quantitatively can proffer the information about whether the competition in the electricity retail market is effective or not in the future. We estimated switching costs using consumer' stated-preference data by conjoint analysis. In according to estimation results, the cost of switching process is not so high, but the relative brand loyalty of an incumbent company is significantly high. And the price is considered as the most important factor choosing an electric service commodity. Based on the empirical results, it is possible to analyze the relationship between suppliers' competitiveness resulted from management efficiency and customers' switching possibilities. The paper therefore provides guidance for suppliers in deciding to enter into retail competition and for policy makers in introducing retail competition. And it has a significance of estimating the switching costs directly.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.1
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• pp.483-492
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• 2017

This study investigated the quality characteristics of cookies made with chestnut inner peel powder and its potential as a food ingredient. Cookies were made with various levels (0, 10, 20, 30, 40%) of chestnut inner peel powder. Dough pieces were baked for 20 minutes at $180^{\circ}C$ in an electrically heated rotary oven for about 10 minutes, and all items were measured after cooling for 24 hours at normal temperature. Quality characteristics were measured by moisture content, leavening rate, loss rate, spread factor, color, texture profile analysis, and sensory evaluations. The moisture content of cookies was significantly affected by increasing chestnut inner peel powder (p<0.001). The spread factor as well as L-value and b-value of cookies significantly decreased with increasing chestnut inner peel powder content (p<0.001). However, hardness and redness (a-value) of cookies significantly increased with increasing chestnut inner peel powder content (p<0.001). The sensory score showed that cookies added with 20% chestnut inner peel powder had higher color, texture, and overall acceptability scores than other samples. As a result, quality of cookies added with 20% chestnut inner peel powder was the most suitable, and we suggest that chestnut inner peel is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Journal of Distribution Science
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• v.12 no.2
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• pp.49-57
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• 2014

Purpose - Theorists and researchers in the area of customer satisfaction generally agree that product satisfaction intervenes between expectancy disconfirmation and various post-purchase cognitive states including attitude and behavioral intention. Studies in a variety of settings have supported the effect of expectation and its disconfirmation on satisfaction, but only a small number of studies address the cognitive consequences of satisfaction decisions and none report data on choice processes such as brand selection. This study examines the influence of satisfaction and its determinants on behavioral intention and product preference in eight coffee shops across the country. Generally it was found in both overall and summed attribute analyses that satisfaction was a function of expectation and disconfirmation, that intention was a function of satisfaction, and that preference was influenced by satisfaction and disconfirmation, the latter having the greater effect. Research design, data, and methodology - The main objective of this study was to assess the dimensions of consumer selection and satisfaction in choosing a coffee shop. In order to achieve this objective, a study of coffee shops across the country was conducted. This study comprised in-depth questionnaires distributed to coffee shop customers. A survey was conducted from September 1, 2011 to September 30, 2011, involving franchise coffee shop, independently owned coffee shop, and roastery coffee shop customers. Results - Hypothesis 1-1, which states that coffee shop choice attributes differ based on the type of coffee shop, is accepted. It has a significance level of 0.05, according to choosing properties of coffee shop by convenience of transportation, varieties of beans, residence of the owner (manager), information, and relationships. Hypothesis 1-2, which states that satisfaction with the choice factor differs depending on the type of coffee shops, is accepted. The P-values for cleanliness and varieties of beans were 0.04 and 0.00, respectively, and have a significance level of 0.05, according to the satisfaction with the chosen coffee shop. Hypothesis 2-1, which states that the importance of the choice attributes in coffee shop selections differs based on the demographic characteristics of the customers, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Hypothesis 2-2, which states that satisfaction with the choice factor will differ depending of the type of coffee shop, is accepted. According to the t-test result, convenience of parking and residence of the owner (manager) are significant. Conclusions - This study has shown that intention to revisit a certain shop is most likely correlated to satisfaction in all cases. In order to offer subsequent developments for coffee shops, this study also identifies relations between customer satisfaction and selection by finding significant factors. In order to maximize customers' satisfaction, coffee shops should analyze and satisfy customers' needs and wants in terms of coffee service. While the findings do not generalize beyond the mall sampling procedure used here, we have hopefully identified a close approximation of the process of satisfaction decisions used by consumers generally.

• The Journal of Industrial Distribution & Business
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• v.8 no.7
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• pp.39-49
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• 2017

Purpose - There are common factors both in Technology Readiness and Acceptance Model and Technology Paradox Theory which can be put together and made in one unified model. The unified model can provide the following merits. First, the unified model is simple but contains factors of the models. Second, the unified model can clarify the process of technology acceptance of common consumers. Third, the unified model can provide the opportunities to analyze the negative sides of new technology, thus find ways to improve the level of acceptance by general consumers. Research design, data, and methodology - The 450 questionnaires were handed out to people around Seoul and 421 were collected. Except insincere and wrong-marked ones, 402 were used to analyze. SPSS program was used to analyze. Factor analysis, regression analysis was conducted to test the hypotheses. Results - By analyzing sub-factors of both models and binding the common factors in one category, we accomplish one model. And we tested the model by empirical method. The results show that the results from the unified model are almost same as the results from the two models. In other words, the unified model works. Conclusions - Explaining one state of affair by two different method is in some sense distracting attention. By devising a new model including factors of both models, we can explain the affair more straightforward and efficiently. At first the technology acceptance model was devised to explain the technology users in an organization and the following tests and revised models were for the similar purposes. However, as on-lone activities including contracts have been expanded and become important, consumers as the technology uses have emerged as first factor to consider. In accordance models to explain this situation has been suggested. The model suggested in this research is one of the models but it has the following merits. That is, it is simple but has strong explanation power, it can clarify the process of technology acceptance of common consumers by containing negative sides of consumer conception, and thus, it can provide the opportunities to analyze the negative sides of new technology, also find ways to improve the level of acceptance by general consumers.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.