• The Journal of Industrial Distribution & Business
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• v.10 no.3
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• pp.25-33
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• 2019

Purpose - With the economic development in China, the lifestyle of Chinese customers has changed dramatically. Chinese customers are more likely to have coffee in a shop with the ability to make them happy than those with high quality coffee in a nice physical environment. Happiness becomes a critical driver of customers' intention to purchase a cup of coffee in a specific coffee shop again and again. As a result, happiness becomes an important factor for managers to make strategies for attracting customers. Although managers and scholars pay more attention to emphasize the importance of happiness in customers' consumption, little research has been conducted to investigate the relationship between happiness and coffee shop's continuous usage intention in the Chinese coffee industry. Research design, data, and methodology - A research model is made to explain the impact of happiness on customer's behavior. To understand the influence of happiness better, we consider two dimensions of happiness which are subjective well-being and psychological well-being. In order to confirm the relationships of the variables in the research model, the online survey is constructed in China. Customers who have experienced the services in a coffee shop are asked to do the questionnaire. With 453 reliable questionnaires, structural equation modeling is used to analyze the causal relationships of the coffee quality, physical environment, subjective well-being, psychological well-being, and continuous usage intention. Results - Results indicate that coffee quality and physical environment are not the direct factors that influence customers' continuous usage intention. However, good coffee quality and physical environment are the significant predictors of Chinese customers' happiness associated with subjective well-being and psychological well-being, which in turn affects customers' continuous usage intention. Conclusions - In this study, it is proposed that coffee quality and physical environment may be the key factors influencing customers' happiness. Happiness, including subjective well-being and psychological well-being matters in decision making process. More importantly, happiness increases the continuous usage intention when the coffee shop can serve customers with higher quality coffee at a good atmospheric place. Managers should consider happiness as an important factor in making marketing strategies to compete in this industry.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.308-317
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• 2003

The purpose of this study was to identify combinations of factors, with regard to the use of restaurants by tourists, and to establish the relative importance of these factors in terms of their contribution to the total usage. Of 250 questionnaires, 209 were utilized for analysis in this study. Crosstabs, conjoint analysis, paired-samples t-test, k-means cluster analysis, one-way ANOVA analysis, and the Friedman test were used for the statistical analysis. The findings from this study were as follows: First, the Pearson's R and Kendall's tau statistics show that the model fits the data well. Second, it was found that 209 tourists most preferred restaurants that provided excellent quality traditional food, with a high quality of service, at a cheap price for the suburb. The 81 tourists of the first cluster most preferred restaurant that provided excellent quality fusion food, at a cheap price for the suburb. The 65 tourists of tile second cluster most preferred restaurant that provided average quality national food, at an expensive price for the suburb. The 63 tourists of the third cluster most preferred restaurant that provided excellent quality traditional food, at a reasonable price for the suburb. Third, it wis found that all tourists and the three clusters groups regarded both the type of food and its price to be very important factors. Finally, the results used in this study have provided some insight into the types of marketing strategies and tourism policies that may be successfully used by the operators and policymakers managing a location, the quality, price and type of food, and quality of service required by tourists dining at restaurants.

• Journal of Korean Institute of Industrial Engineers
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• v.34 no.1
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• pp.108-121
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• 2008

Dispatching rule for parallel machines with multi product is proposed in this paper, In current market,customer's request for higher quality is increasing, In accordance with such demand, manufacturers are focusingon improving the quality of the products. Such shift in production objective is risky. The possibility ofneglecting another important factor in customer satisfaction increases, namely due dates. From the aspect ofimproving quality, frequency of product assignment to limited number of high performance machines willincrease. This will lead to increased waiting time which can incur delays, In the case of due date orientedproduct dispatch, Products are assigned to machines without consideration for quality. Overall deterioration ofproduct quality is inevitable, In addition, Poor products will undergo rework process which can increase delays.The objective of this research is dispatching products to minimize due date delays while improving overallquality. Quality index is introduced to provide means of standardizing product quality. The index is used toassure predetermined quality level while minimizing product delays when dispatching products. Qualitystandardization method and dispatching algorithm is presented. And performance evaluation is performed withcomparison to various dispatching methods.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.20 no.2
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• pp.124-129
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• 2007

Dielectric and piezoelectric properties of $0.57Pb(Sc_{1/2}Nb_{1/2})O_{3}-0.43PbTiO_{3}$, which is the morphotropic phase boundary composition for the PSN-PT system, were investigated as a function of $Fe_{2}O_{3},\;Nb_{2}O_{5}\;and\;MnO_{2}$ addition 0 wt% to 0.9 wt%. The maximum dielectric constant of ${\varepsilon}_{33}/{\varepsilon}_{o}=2054$ and the minimum dielectric loss of $tan{\delta}=0.37\;%$ at room temperature were obtained at 0.1 wt% of $Fe_{2}O_{3}$ and 0.5 wt% of $MnO_{2}$ addition, respectively. With addition of 0.5 wt% $Nb_{2}O_{5}$ and $0.5\;wt%\;MnO_{2}$, the electromechanical coupling factor $k_{p}$ and mecanical quality factor $Q_{m}$ were significantly increased, respectively. The maximum electromechanical coupling factor $k_{p}=61.5\;%$ was obtained by addition of $Nb_{2}O_{5}$ and high mechanical quality factor $Q_{m}=919$ was obtained by addition of $MnO_{2}$. The $Q_{m}(=919)$ value is 3.3 times larger than that of non-doped 0.57PSN-0.43PT ceramics.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.19 no.5
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• pp.822-832
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• 1994

DSC-HDTV image compression algorithm removes spatial, temporal, and amplitude redundancies of an image by using transform coding, motion-compensated predictive coding, and adaptive quantization, respectively. In this paper, leak processing method which is used to recover image quality quickly from scene change and transmission error and adaptive quantization using perceptual weighting factor obtained by HVS are proposed. Perceptual weighting factor is calculated by contrast sensitivity, spatio-temporal masking and frequency sensitivity. Adaptive quantization uses the perceptual weighting factor and global distortion level from buffer history state. Redundant bits according to adaptation of HVS are used for the next image coding. In the case of scene change, DFD using motion compensated predictive coding has high value, large bit rate and unstabilized buffer states since reconstructed image has large quantization noise. Thus, leak factor is set to 0 for scene change frame and leak factor to 15/16 for next frame, and global distortion level is calculated by using standard deviation. Experimental results show that image quality of the proposed method is recovered after several frames and then buffer status is stabilized.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.230-242
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• 2015

The purpose of this study is to propose, firstly, the definition of marine health tourism and empirically to analyse the effect of benefit sought and brand equity on visit intention of destination as marine health tourism. This study utilizes the PLS-SEM method in order to measure the overall model fitness level and statistical significance of all paths in proposed research model. As a result of the analysis, benefit sought factor like nature has a highest positive effect on brand equity(image and perceived quality) and also, on visit intention via brand equity. Specially, this study measures the non-linear of all the paths and shows the statistical significance that the more high health factor as benefit sought is, the preference for quality brands is more steeply. In addition, the measurement of the moderating effect of gender variables shows that female is the most sensitive than male on the path from health benefit sought to brand quality among all the paths. However, the definition of marine health tourism in this study is proposed according to the characteristics of a particular area. In this vein, the definition is needed to generalize more through follow-up study.

• Journal of Distribution Science
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• v.16 no.1
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• pp.17-27
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• 2018

Purpose - The purpose of this study is to practically analyze the effect of the brand equity of Korean food companies in Vietnam on the brand attitude and purchase intention of Vietnamese consumers. Research design, data, and methodology - In total, 240 subjects were examined in this study. The collected data were analyzed using statistical programs SPSS 21 and AMOS 21. The credibility of the variables was examined using the exploratory factor analysis, and confirmatory factor analysis. The hypothesis was examined through the structural equation model analysis. Results - It is proven that brand image and perceived quality are accepted, and the brand awareness is rejected from the hypothesis that "the brand equity has a positive effect on the brand attitude". However, the brand image and brand awareness are accepted, and the perceived quality is rejected from the hypothesis that "the brand equity has a positive effect on the purchase intention". Conclusions - The following are the conclusions of the study. First, among the components of brand equity, the brand image is confirmed to positively affect both brand attitude and purchase intention. Second, high brand awareness does not necessarily lead to positive brand attitudes of the consumers. Third, The brand image appears to positively affect the brand attitude and purchase intention. However, the awareness of consumers of a brand does not directly lead to positive consumer attitudes.

• Korean Journal of Agricultural Science
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• v.50 no.4
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• pp.869-881
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• 2023

A genetic improvement program in Korea was implemented to improve the performance of Hanwoo cattle by generating livestock with genetically desirable economic characteristics. In particular, in response to external changes, such as the expansion of Free Trade Agreement (FTA), the livestock genetic improvement program has increased farm income by improving the productivity and quality of Hanwoo cattle. Using production cost data from Statistics Korea, the total input and output indices of Hanwoo feeding cattle from 2008 - 2021 were estimated and the growth and productivity changes were analyzed. The productivity change measures results were used to estimate the cumulative effects of the Hanwoo genetic improvement program on quality improvement, another purpose of the program, using a finite distributed lag model. The average annual increase in output (market weight) of Hanwoo was 0.9%. However, total input increased by 1.6%, resulting in a 0.6% decline in total factor productivity. In contrast, the Hanwoo genetic improvement program contributed significantly to the production of high quality beef, rather than contributing to improved productivity of the cattle. Hanwoo carcass weight, which is used as a performance indicator for the livestock genetic improvement program, has significantly improved and is projected to increase at a slower rate. The collective findings indicate the need for new performance indicators that can comprehensively indicate the performance of the genetic improvement of Hanwoo.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2013.04a
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• pp.528-532
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• 2013

In this study, an analytical model of micro-beam structure including thermoelastic damping with irregularly distributed masses is investigated. The significance of thermoelastic damping for micro-scale mechanical resonators is evaluated to design -with high quality factor(Q-factor). The beam model of this work is based on Euler-Bernoulli beam theory. In order to determine the natural frequency of the model, energy method is applied. Also, the thermoelatic damping effects are considered by using heat conduction equations, and the Q-factor can be determined. To derive the equation of motion, non-dimensionalization is employed for systematic analysis. Results of the model are verified, and present mode shapes and Q-factors for the micro-beam with thermoelastic damping including random point masses.

• Journal of the Korean Society of Food Culture
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• v.30 no.2
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• pp.206-212
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies containing Ligularia fischeri powder (0, 1, 2, 3, 4%) substituted for flour. This study measured the density, pH, spread ratio, volume, color values, hardness, and sensory properties of cookies. The pH of cookie dough significantly decreased in response to addition of Ligularia fischeri powder (LFP) at all levels. The spread factor of cookies also significantly increased with higher LFP content. In addition, Hunter's color L, a, and b values significantly decreased with increasing LFP content. According to hardness measurement, substitution of 1~4% LFP resulted in increased hardness compared to the control. In the sensory evaluation, sensory scores for color, flavor, and overall acceptability were highest in 2% Ligularia fischeri powder cookies. Thus, our results suggest that the optimum amount of Ligularia fischeri powder added to cookies was 2%. These results suggest that Ligularia fischeri powder can be applied to cookies to achieve high quality and functionality.