• 한국의류학회지
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• 제33권10호
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• pp.1564-1574
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• 2009

This study identifies the effects of fashion innovativeness and style-innovation attributes of young female adults in fashion adoption. Date collecting using a written survey instrument yielded 801 complete responses from female consumers between the ages 20 and 39. A factor analysis on style-innovation attributes resulted in 5 dimensional structures: relative advantage, compatibility, trialability, observability, and perceived risk. 5 groups divided by the level of fashion innovativeness showed meaningful differences on style innovation attributes. The more a group showed fashion innovativeness, the higher the level of relative advantage, compatibility, trialability, and observability the group expressed, but the more a group showed fashion innovativeness, the lower the level of perceived risk expressed by the group. To analyze fashion adoption of the samples, 5 dimensions of style-innovation attributes and fashion innovativeness were adopted as explanatory variables. All of these variables (except observability) significantly and positively affected fashion adoption; however, perceived risk significantly and negatively affected fashion adoption.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.431-440
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• 1999

This study was mainly done by factors analyzing to find out the structure and the dimension of the results of a previous study; analyzing the school and hospital dietitians'human attributes needed for successful job performance(Song 1998). The results were as follows: 1) Through factor analysis, the 12 knowledge items were categorized into 4 groups ; ‘basic knowledge of food and nutrition’, ‘knowledge of clinical nutrition and diet therapy’, ‘knowledge of medial science’, and ‘knowledge from experience and common sense’. These 4 knowledge factors were more frequently used and importantly recognized by hospital dietians compared with school dietitians. 2) The 38 skill and ability items were categorized into 7 groups ; ‘ability of program development and research’, ‘ability of counseling and nutrition education’, ‘ability of production control and facility management’, ‘ability to use computer’, ‘ability to cooperate with others’, ‘ability to manage consignment marketing’, and ‘ability of managing situations and informations’. Different skills and abilities were required for each group. 3) The 11 personality items were categorized as 3 groups ; ‘respoinsibility and sincerity’, ‘positive personality’, and ‘affirmative and inquisitive personality’.

• 품질경영학회지
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• 제19권2호
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• pp.145-157
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• 1991

Thid study intends to pursue behavioral-structure of production behavior through statistical models which are using in PERT and Queueing theory. We can corprehand the orders of human production behavior's characteristics by several related attributes of probablity/statistics. These attributes are poisson, Beta, exponential distributions and P.S Laplace's natural probability. Human production behavior is related and regressed to these attributes in many divisions intermediately. Progressive numerical understanding in many essential human behavior acts on the application of practical behavior standard in production word and operation.

• 동아시아식생활학회지
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• 제24권6호
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• pp.943-953
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• 2014

The purpose of this study was to examine the influence of selection attributes of restaurants specialized in Yaksun food on purchase intentions and satisfaction level of consumers as well as mediating effects of value awareness of Yaksun food on relationships among the variables. The subjects in this study were 200 female adults in Seoul and Busan. The findings of the study were as follows: First, purchase intentions for Yaksun food were positively influenced by food quality, human service, and health effect among selection attributes for restaurants specialized in Yaksun food. Second, customer satisfaction with Yaksun food was positively affected by food quality and human service among selection attributes. Third, purchase intention for Yaksun food and customer satisfaction were positively influenced awareness of functional value, emotional value and economic value of Yaksun food. Fourth, awareness of emotional and economic value of Yaksun food had mediating effects on relationships between selection attributes for restaurants specialized in Yaksun food and purchase intentions, and awareness of functional value of Yaksun food had mediating effects on relationships between the selection attributes of restaurants specialized in Yaksun food and customer satisfaction. The findings of the study illustrate that selection attributes for restaurants specialized in Yaksun food and value awareness have an impact on purchase intentions and customer satisfaction, and value awareness of Yaksun foods has mediating effects on the relationship of selection attributes with purchase intentions and customer satisfaction.

• 대한간호학회지
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• 제23권3호
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• pp.369-376
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• 1993

Since nursing has come of age both as a profession and as a scholarly discipline, there has been increasing concern with delineating its theory base. In 1978 Chinn and Jacobs asserted that “the development of theory is the most crucial task facing nursing today.” The basic building blocks of theories are concepts. Concept formation begins in infancy, for concepts help us to categorize and organize our environmental stimuli. Concepts help us to identify how our experiences are similar or equivalent by categorizing all the things that are alike about them. concepts can be primitive, concrete, or abstract. Concept Analysis is a strategy that examines the attributes or characteristics of a concept. It is a formal, linguistic exercise to determine those defining attributes. It encourages communication. Its basic purpose is to distinguish between the defining and irrelevant attributes of a concept similarities. It is a process of determining the differences between concepts and it is useful for several reasons. It is an excellent way to begin examining information in preparation for research or theory construction and results in an operational definition and a list of defining attributes and antecedents. It provides the scientist with an excellent beginning for a new tool, is an excellent way of evaluating an old one and is useful in evaluating existing instruments. The steps of concept analysis are : 1. Select a concept, 2. Determine the aims or purposes of the analysis, 3. Identify all uses of the concept that you can discover, 4. Determine the defining attributes, 5. Construct a model case, 6. Construct borderline, re-lated, contrary, invented, and illegitimate cases, 7. Identify antecedents and consequences, 8. Define empirical referents. In this paper, the concept selected for analysis was Love. The concept of love is of great interest to nursing because loving care is considered vital to the nursing care of patients. The aims of the concept analysis of love were to clarify the meaning of love, to develop an operational definition for it and to contribute to existing nursing theory. Love influences the quality of life which is the goal of nursing according to Parse in her Human Becoming Theory. Lived experiences are the entities for study in Parse's Research Methodology. Human caring, human understanding, and human becoming are the most important issues in lived experiences. In this research, dictionaries and literature from nursing philosophy and other human disciplines were used to identify the concept of love. As many different instances of the concept as could be found were examinned. The model case was a real life example of the use of the concept. Next borderline, related, invented, and contrary cases were constructed for the purpose of providing examples of “not the concept” and for promoting further understanding of the concept being discussed. The defining attributes of the concept of love were concern, responsibility, respect, understanding and dedication. Love was defined as showing concern and understanding. relating with mutual respect and dedicating oneself responsibly to others. Concept analysis is a highly creative activity and may add significant new information to a given area of interest. It is a strategy for developing a concept based on observation or other forms of empirical evidence. The purpose of concept analysis is to generate new ideas. It provides a method of examining data for new insights that contribute to theoretical development. This concept analysis suggests that a nurse’s love for patients is shown in the process of giving oneself in mutual relationships of responsibility and respect and in continuously providing understanding and quality human care for them.

• 대한산업공학회지
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• 제30권4호
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• pp.338-345
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• 2004

Personal Digital Assistants (PDAs) have become ubiquitous and continued to gain popularity. Since PDAs have some special contexts such as mobility and limited screen size, icons are utilized frequently because icons allow us to do tasks more rapidly and effectively on PDAs like another information appliances. The study presents a cognitive approach to study human factors affecting icon design with multidimensional Scaling (MDS) analysis. In the experiment, a real PDA was used to investigate 29 attributes and2 preference ratings for 22 PDA icons by 20 Korean subjects. As a result, cognitive positioning about icons, attributes, and preference data were arranged on the two dimensional perceptual map. Attributes were grouped by simplicity, universality, activity, complexity, abstraction, static, and alphanumeric time. Subjects preferences were highly related with simplicity attributes group and positive to universality and activity attributes groups. It was also confirmed that there are some icons unfitted to the mental model of Korean. However, when icons are designed for PDAs or similar information appliances to Korean, it should be designed simply and actively with universal image fitted on target users mental model.

• 한국생활과학회지
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• 제21권6호
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• pp.1185-1198
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• 2012

The purposes of this study were to investigate the relationships between e-loyalty formation process and satisfaction for apparel products by testing the research model developing upon prior researches, and to analyze the differences of the structural model between two groups (high satisfaction group and low satisfaction group). A total of 356 respondents participated through a convenience sampling at universities in Busan. Data were analyzed by a structural equation model analysis. The results were as followings: First, for the structural model, the attributes of shopping malls (e.g., e-store attributes and product attributes) affected consumer satisfaction which influenced the e-loyalty of shopping malls, mediated by value perception. Second, high-satisfaction group evaluated more importantly the attributes of shopping malls, higher perceived the value of products and web sites, more satisfied the mall, and had greater loyalty of online shopping malls than low-satisfaction group. Third, there were significant differences between high-satisfaction group and low-satisfaction group in the e-loyalty model for apparels. Specifically, for high-satisfaction group, the e-store attributes were more likely to influence the value perception of products and web sites than low-satisfaction group, while low-satisfaction group was the higher perceived the value of products, the more they satisfied and then the greater e-loyalty respectively. According to the findings, the implications and future suggestions related to e-loyalty of shopping malls for apparels are provided.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2001년도 Bulletin of The 5th Asian Design Conference International Symposium on Design Science
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• pp.41.2-41
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• 2001

• 한국식생활문화학회지
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• 제23권5호
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• pp.605-615
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• 2008

The principal objective of this study was to categorize service attributes on the basis of the asymmetric and non-linear relationship existing between service attributes and customer satisfaction. Researchers generally assume that service attribute performances and customer satisfaction are both symmetrical and linear. That is to say, improvements in attribute performance will inevitably result in increased customer satisfaction. However, this is not always the case. Certain attributes have been shown not to create satisfaction even when improved, and others do not create dissatisfaction even when their performance ratings become negative. Understanding this relationship is crucial not only to researchers, but also to service managers. Service managers can arrange their priorities with regard to which attributes must be improved or promoted first, in an environment of limited technical, financial, and human resources. Many studies into this asymmetric and non-linear relationship have recently been conducted, beginning with Herzberg's motivation-hygiene theory (1976) and the disconfirmation theory, which was eventually developed into Kano's model (1984). This study attempted to determine the impact level of service attributes on incidents of satisfaction or dissatisfaction. It used 30 service attributes generated by Park (2008) in the CIT research into family restaurants. The data were collected from 600 participants, 300 incidences of satisfaction and 300 incidents of dissatisfaction, via an online survey. The t-test was used to confirm the difference between the satisfaction group's and dissatisfaction group's attributes. 11 attributes were found to be significant at a level of p>0.05. This indicates that the 11 attributes exerted different impacts on satisfaction and dissatisfaction, which confirmed the asymmetric and non-linear relationship. 14 attributes were categorized into the core service, 1 attribute into the quality service, 7 attributes into the basic service, and 8 attributes into the neutral service. Strategic customer service management was recommended for the 'A' family restaurant as an example, on the basis of the asymmetric and non-linear relationship and the characteristics of the four service factors.

• 품질경영학회지
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• 제32권1호
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• pp.130-143
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• 2004

Although consumer needs for better products force manufactures to put emphasis on design, often development of a product has been done without the formal process to consider consumer needs. In order to identify the implicit needs of customers and the areas of potential demand on a product, several analysis scheme such as QFD (Quality Function Deployment) has been developed. QFD, also known as the House of Quality, is the efficient tool ever created to tie product and service design decisions directly to customer wants and needs, i.e. VoC (Voice of Customer) To utilize this tool on a product design, first of all, the consumers attributes and the engineering characteristics must be exactly investigated. However there were only few studies about them on shoe design. Hence in this paper we developed an innovative framework for shoes design based on QFD. As a result, we uncovered 29 dominant human satisfaction dimensions as the consumers attributes for customer-oriented quality evaluation of a comfortable shoes. Here, 29 human satisfaction dimensions for a shoe design were identified as the dimensions that represent the human sensitivity and psychological feeling on comfortable shoes. Also, we proposed 60 human interface elements as the engineering characteristics. The relationships between human satisfaction dimensions and human interface elements were investigated. This study will help the designers and manufacturers clarify the conceptual and abstract aspect of the design evaluation by proposing a more systematic and process-oriented method.