• Iberoamérica
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• v.13 no.1
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• pp.351-388
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• 2011

Many global business failures have been ascribed to a lack of intercultural competence, especially to a lack of an adequate conceptualization and definition of intercultural competence, focusing instead on the knowledge, skills, and attributes that appear to be its antecedents. Intercultural competence should be perceived as multifaceted important components of global management capabilities. Depending on the related concepts of intercultural competence, such as global mindset, intercultural sensitivity, and cultural intelligence, dynamic aspects of intercultural competence as learning process are suggested. Also, the domain of intercultural competence in the context of global management or business comprised three dimensions - perception management, relationship management, and self management. Each dimension is characterized by facets that further delineate aspects of intercultural competence. With respect to the domain of intercultural competence, appropriateintercultural training methods should be designed. In practice, human resource managers may benefit from gaining knowledge about which measures to use for identifying employee's weakness in intercultural competence in order to create appropriate training programs.

• International Journal of Quality Innovation
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• v.8 no.3
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• pp.46-70
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• 2007

Customer Support Knowledge of Customer Support Organization is one of the important assets of enterprises and "Customer Support Knowledge Management" is also the critical aspect of Business Knowledge Management; however, the attributes of Customer Support Knowledge are complicated, diverse, renewed rapidly and difficult to be managed. Thus, in order to design a successful Customer Support Knowledge Management System, apart from the consideration of "human" and "information technology" aspects, the concerns of attributes and Customer Support Knowledge and industry characteristics should be involved for meeting the requirements of Customer Support Organization and allowing the organization to acquire the competitive advantage of "Differentiation Service". This research used the "Customer Support Knowledge Management System" in a high-tech industry as an example and treated the end users of medical instruments in different types of hospitals in Taiwan which have received the support service of our company in recent six months as the population. The end users were mostly the nursing executives or ultrasonic wave technical personnel in intensive care unit and they had similar educational background and incomes and adopted the medical instruments such as physical supervision system, ultrasonic wave system, heart start or ECG machine produced by our company; the research method was to randomly treat the investigation results of the telephone customers' satisfaction from respective 30 end users in the population three months before and after this system execution as the samples and use hypotheses to validate if the end users' customer satisfaction significantly improved in terms of "Remote Support," "On-site Support," "Service Turn Around time," "Technical Competence" and "Manner" in order to understand the influence and managerial significance of execution of "Customer Support Knowledge Management System" on Customer Support Organization.

• Korean Institute of Interior Design Journal
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• v.21 no.1
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• pp.40-50
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• 2012

This study aims at suggesting the applicability of color combination based upon the characteristics of environmental color perception and the nuance concept of Natural Color System(NCS). The results are summarized below: First, NCS is a scientific coloring system in consideration of the relevance between people, light and environment, to be based on a phenomenological point of view. NCS can be called a psychometric model reflecting our natural color sense. Second, the color triangle established by NCS is one of the methods of expression based on the human visual mechanism, which is classified by two attributes of hue and nuance, not by the three color attributes of hue, lightness and saturation. The nuance concept of NCS implies the impression, atmosphere and tone that are perceived in colors, which are related to lightness and saturation. Accordingly, this paper suggests that the coloring arrangement emphasizing nuance and tone is more useful than hue in color planning. Third, aesthetic impression in environmental color perception is inclusive of instantly perceptive nuance, which is connected with affordance. The affordance is revealed by the different relation of similarity. In this regard, a strong relationship is noticed between color combination and the sense of pleasantness. The hypothesis regarding the complementation and similarity of contrasting nature is judged to provide observers with aesthetic order. Finally, this paper also suggests four harmonizing methods in the NCS color triangle based upon equal blackness, equal whiteness, equal chromaticness and same nuance. At the same time, opposition and a different concept of hue, lightness and lightness are combined complementarily with the nuance value to suggest patterns of color combination.

• Journal of Korean Academy of Nursing
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• v.26 no.2
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• pp.290-303
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• 1996

There is a need to define the concept of suffering more appropriate in the context of Korean culture. This research is an attempt to analyze and develop the concept of suffering by applying the Hybrid Model suggested by Schwartz-Barcott and Kim. The data were collected from March 20, 1995 to September 17,1995. The subjects of the study were eight persons including in-patients and out-patients of a general hospital who were diagnosed as having cancer and those resting in sanatoria for natural treatment of cancer. Qualitative research methods of in-depth interview and participant observation were used for data collection. The contents of the interviews were recorded on tape. Data-analysis progressed according to the 3 phases suggested by the Hybrid Model. For each case, in-depth interview data and participant observation data were included and the attributes of suffering revealed in these data were analyzed. Finally, by summarizing the results from each case, the attributes of suffering, its dimensions, definition, and processes observed in the field were suggested. According to the results of the study, the followlng new definition of suffering is suggested : Suffering is a fundamental and inevitable experience of all human beings. When each individual experiences loss, damage, and pain which threaten one's personal integrity, suffering is perceived differently among each individual depending on their personal inner factors, one's significant others, exterior circumstances and stimuli, and the ultimate meaning of life. Suffering brings severe and unendurable distress which accompany despair, powerlessness, anxiety, bitterness, fear, anguish, guilt, depression, withdrawal and anger. The results of this study suggest that the more responsibility and burden a cancer patient felt, the more suffering she/he experienced and it tended to be more relevant to one's significant others and exterior circumstances and stimuli : the less responsibility and burden a cancer patient had, the less suffering she/he experienced and it tended to be related to one's inner factors. These findings have implications for nursing profession. When caring for patients who experience suffering, nurses need to consider the influence of responsibility, burden, and each dimension of suffering. Moreover, appropriate nursing interventions aimed at relieving pain and satisfying the spiritual need of patients experiencing loss need to be developed and implemented more widely.

• Journal of Distribution Research
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• v.13 no.1
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• pp.61-77
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• 2008

This study proposes new fashion brand evaluation criteria. In developing the criteria, we emphasize the following considerations: first, the object of the evaluation should be the brand rather than the products or store second, the "new" brand should be the "new" brand from the consumer's perspective finally, only fashion brands available in department store are included to examine the relationship between evaluation criteria and consumers' relationship quality perception with a department store. Our data analysis of an online survey panel sample of 537 female consumers produced six new fashion brand evaluation criteria: merchandise power, in-store communication, brand/company image, salesperson, VMD, and assortment variety. New fashion brand evaluation criteria factors include both brand attributes and store attributes. Brand-related evaluation criteria are merchandise power, assortment variety, and brand/company images, whereas store-related criteria are VMD, salesperson, and in-store communication. The associations among brand evaluation criteria, brand attitudes, and the consumers' relationship quality with department store were tested by regression analysis.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• Journal of the Korean Society of Costume
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• v.57 no.10
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• pp.74-86
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• 2007

An empirical study was conducted on fashion cultural products, targeting foreigners from diverse cultures. Its purpose was to identify foreigners' attitudes toward fashion cultural products of which design sources were derived from the Korean culture. The quantitative research using questionnaires was targeted at Americans, Chinese and Japanese who visited Korea. The questionnaires were back-translated into different languages for completion by the test subjects. Out of a total of 424 surveys returned, 393 were deemed usable. As a result of data analyses using SPSS 12.0 and AMOS 5.0, we found that: First, two attitude factors, the authenticity and aesthetic elements, exerted a significant effect on the intent to purchase. However, the last attitude factor, care and carriage convenience, did not significantly influence the purchase intention. Second, there was no significant difference in the attributes regarded as important when purchasing fashion cultural product between people from the U.S. and Japan. However, people from China showed differences in the attributes compared to the U.S. and Japan. Third, we found that attitudes toward fashion cultural products were different among respondents of three countries. It was revealed that the Chinese liked Korea's fashion cultural products the most, followed by Americans and Japanese. This research is significant because investigating foreigners' attitudes toward fashion cultural products for reaching out to a broader market abroad would contribute to help building an market entry planning.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.7
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• pp.721-735
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• 2011

This study: 1) identifies differences in consumers' perceived similarity of extended products to their parent product in terms of brand attributes, 2) identifies the influence of the perceived similarity on consumer's attitude toward and purchase intention of extended products (i.e., brand extension effect), and 3) examines the moderating effect of Brand Relationship Quality (BRQ) on brand extension effects. A survey questionnaire was distributed to a convenience sample of individuals aged 20-39. A total of 576 valid responses were used for the final analysis. The results showed that: 1) the consumers perceived more similarity in the extended products when the extended products maintain more consistent attributes with their parent product, 2) the higher the perceived similarity was then the higher the brand extension effect, and 3) brand relationship quality moderated the influence of perceived similarity on attitude and purchase intention. When consumers build a high relationship quality with a brand, then the brand extension effect is likely to be high regardless of the perceived similarity of the extended products. This study consequently has its own contribution in that it empirically examined the brand extension effect in the fashion field and evidenced the role of BRQ in brand extension.

• The Journal of the Korea Contents Association
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• v.12 no.2
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• pp.182-195
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• 2012

Pictorial Images are often used when persuading someone, since people believe that photographs tell us what happened in reality. This paper aims to strengthen the role of pictorial images as a powerful method of persuasion through interpolating sensibility, which is a key factor in decision making, into the pictorial images. This paper analyses the structure of sensibility in pictorial images, in order to draw out specific factors that arouse positive impression. Furthermore, intensional meanings were given to various factors that compose the sensibility of pictorial images, and the factors are prioritized to enhance applicability. Recognitions of the sensibility in pictorial images differ due to diverse variables, but the photographed subjects themselves and the specific attributes of picture quality are the primary factors that influence the recognition. In order to achieve general and detailed results, broadly selected shooting subjects and images that have various picture quality attributes.

• Journal of the Korean Dietetic Association
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• v.28 no.1
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• pp.45-57
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• 2022

This study aimed to evaluate the perception of nutrition teachers about emergency meals in all schools affiliated with the Seoul Office of Education. The purpose of this study was to suggest the need for emergency meals and provide directions for future development, thereby assisting meal service sites. An online survey was conducted from May 26 to 31, 2021, analyzing 130 collected samples. The summary of the results is as follows: First, the nutrition teachers recognized the need for school meal services for the prevention of the spread of infectious diseases and considered the variance among school meal consumers. Also, they generally thought of emergency meals due to the need for social distancing and the decrease in the distribution of food. Secondly, in terms of the differences in the perception about emergency meals, nutrition teachers (45.4%) who have provided emergency meals (t=2.584, P<0.05) were more aware of the need for emergency meals than nutrition teachers (54.6%) who had not provided emergency meals. Nutrition teachers conceived emergency meals to minimize the contact between people (45.6%) and to rectify the imbalance in nutrition (37.5). Next, emergency meal attributes were observed to be ranked in the order of convenience (3.49), safety (3.15), and satisfaction (2.88). Fourthly, although there were no meaningful differences in emergency meal attributes, there were statistically significant differences in the safety of the cooking process, menu familiarity, the low unit price compared to regular meals and the excellent satisfaction with nutrition provided (t=2.603, P<0.05), (t=2.039, P<0.05), (t=2.154, P<0.05), (t=2.477, P<0.05) respectively.