• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.6
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• pp.700-711
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• 2011

The purposes of the study were to identify the online service attributes that contribute to online consumer experiences of satisfaction, service failure, and service recovery and to examine whether differences exist in these attributes between U.S. and Korea. E-A-S-QUAL provided a useful framework for the study. Focus group interviews and web surveys were conducted by utilizing college students in both countries. No significant cultural differences were found in online service dimensions of service satisfaction. Personalization was the most frequently mentioned online service dimension of service satisfaction both in the U.S. and Korea. The findings showed significant cultural differences in terms of online service dimensions responsible for service failure and recovery. For Korean consumers, merchandising was one of the key online service dimensions of service failure, while efficiency was the important service dimension resulting in service failure for the U.S. consumers. In addition, for U.S. consumers, efficiency and personalization were the two most frequently mentioned service dimension for service recovery, while Korean consumers put more importance on the contact and information dimensions for service recovery. This study provided a comprehensive list of online service attributes important to online apparel retailing.

• The Research Journal of the Costume Culture
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• v.18 no.4
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• pp.655-669
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• 2010

This study focused on examining methods for the favorable relationship between internet shopping mall and customers from a point of view that it was necessary for internet fashion market getting faced with keen competition to change its marketing focus from securing new customers to customer retention strategies. Measurement instruments were selected to measure these variables and a questionnaire was made. Data was collected in 491 men and women in their twenties residing in Gwangju city using the questionnaire. The analysis results were summarized as follows: First, in the failure to purchase fashion products in internet shopping mall, as consumer's favorable internet shopping attributes, their possibility of complaining and repurchase intentions became higher, and had negative effect on regret and dissatisfaction. Second, attributions of the result of a failure to purchase fashion products in internet shopping mall were found to increase regret and dissatisfaction. Third, customers experiencing regret and dissatisfaction showed a very high possibility of complaining but their possibility of repurchase intentions had negative affect.

• BMB Reports
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• v.42 no.6
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• pp.356-360
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• 2009

In the present study we have examined human-mouse homologous intronless disease and non-disease genes alongside their extent of sequence conservation, tissue expression, domain and gene ontology composition to get an idea regarding evolutionary and functional attributes. We show that selection has significantly discriminated between the two groups and the disease associated genes in particular exhibit lower $K_{a}$ and $K_{a}/K_{s}$ while $K_{s}$ although smaller is not significantly different. Our analyses suggest that majority of disease related intronless human genes have homology limited to eukaryotic genomes and their expression is localized. Also we observed that different classes of intronless disease related genes have experienced diverse selective pressures and are enriched for higher level functionality that is essentially needed for developmental processes in complex organisms. It is expected that these insights will enhance our understanding of the nature of these genes and also improve our ability to identify disease related intronless genes.

• 제어로봇시스템학회:학술대회논문집
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• 1997.10a
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• pp.668-671
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• 1997

This paper describes a new process-plan selection method using a modified Fuzzy Quantification Theory(FQT). The problem for process-plan selection can be characterized by multiple attributes and used subjective, uncertain information. Fuzzy Quantification Theory is used for handling such informations because it is a useful tool when human judgment or evaluation is quantified via linguistic variables and the proposed method is concerned with the selection of a process plan by derivation of the values of categories for each attribute. In this paper, a modified Fuzzy Quantification Theory(FQT) is described and the procedure of this approach is explained and examples are illustrated.

• Journal of Institute of Control, Robotics and Systems
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• v.3 no.5
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• pp.490-496
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• 1997

This paper describes a new process-plan selection method using a modified Fuzzy Quantification Theory(FQT). The problem of process-plan selection can be characterized by multiple attributes and used subjective, uncertain information. Fuzzy Quantification Theory is used for handling such information because it is a useful tool when human judgment or evaluation is quantified via linguistic variables, and the proposed method is concerned with the selection of a process plan by derivation of the values of categories for each attribute. In this paper, a modified Fuzzy Quantification Theory(FQT) is described and the procedure of this approach is explained and examples illustrated.

• Proceedings of the Korean Institute of Intelligent Systems Conference
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• 1993.06a
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• pp.810-813
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• 1993

In multi-attribute decision making, human beings influenced with various factors often change their decisions. This paper presents a new approach to express the changes in the decision makings when they got new information. The new approach uses the fuzzy neural network (FNN) which has been proposed by the authors. The FNN identifies the weights to the attributes with the back propagation learning. Through experiments, it is shown that the changes of subjects' decision can be described by the changes of their weights to the attributes.

• Food Science and Industry
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• v.52 no.1
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• pp.2-10
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• 2019

Sensory and consumer science is one of the four core sciences in food science training. In early years, this field of studies are focused on providing food technologists information of sensory attributes of food for quality control and product optimization, and referred as sensory evaluation or sensory science interchangeably. Yet, during the last decades, its scope has been much broadened looking at sensory properties of food not just as product attributes but consumer-perceived properties, emphasizing human experience. Attentions are increased for sensory fundamentals(sensory psychology and physiology) and multidisciplinary integration of theories and measurement methods for improving satisfaction of consumers' sensory experience and promoting healthy eating and wellbeing. The Sensory Evaluation(SE) division of Korean Society of Food Science and Technology(KoSFoST) has recently changed its name to Sensory and Consumer Science(SCS) division in order to address such evolution of the field and sensory professional's role.

• Archives of design research
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• v.12 no.2
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• pp.133-144
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• 1999

Considering product as mass of information, it is very critical for designers to have good means of accessing to and organizing information on products. However, designers conventionally depend on their experience, bunch of catalogues, or short visit to some fairs for gathering information on products. There are no systematically organized information for designing new products. If any, those are ones developed by market researchers or engineers who speak fundamentally different language from designers. It is needed to develop the information system through which designer can get insights on the essence of product and communicate information with various persons involved in new product planning. At first, the design information in product planning is discussed and the necessity of development of new design information system is emphasized. Then, product is understood as a composite of various attributes and a set of fundamental attributes of product is defined by surveying and summarizing existing theories of product attributes: namely technological, human, and market attributes. The possibility of new design information system is explored by analyzing various relationships between attributes of different products. Computer program 'DISPP' displays various visual information of product itself, perceptual map, trend slope, profile chart and general information of manufacturer, style, color, price, size. Finally, findings of thesis are concluded and further prospects of the study are proposed.

• The Korean Journal of Franchise Management
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• v.10 no.4
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• pp.19-29
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• 2019

Purpose: In beauty industry, service quality is very critical, because it impacts on the customer's positive attitude and behavior to the beauty salon or beauty brand. Thus, this research examines the effects of service attributes on customer satisfaction and loyalty in beauty salon. This research suggests the guidelines for how beauty salons should manage their physical environment, price policy, professional skills, and employees that improve management and business performance. Research design, data, and methodology: This study examines the structural relationship between service attributes, customer satisfaction, and loyalty. Service attributes divide into four sub-dimensions such as servicescape, price service, technical service, and employee service. In order to test the purposes of this research, research model and hypotheses were developed. All constructs were measured with multiple items developed and examined in previous studies. A total of 160 questionnaires were distributed and collected, and 150 were used for analysis except 10 that were unresponsive or unfaithful. The data were analyzed using SPSS 22.0 and SmartPLS 3.0 statistical package program. Result: The results of this research are as follows. First, all sub-dimensions of service attributes such as servicescape, price service, technical service, and employee service have significant positive impacts on satisfaction. Second, customer satisfaction have significant impact on loyalty. Conclusions: This study suggests an integrated model of the relationship that the characteristics of beauty salon service attributes affect customer loyalty through satisfaction, and suggests how to manage and allocate limited resources in the beauty industry. The findings of this research indicate that the level of customer satisfaction is shown to be increased by servicescape, technical characteristics, value of money, and human attributes. Thus, beauty salon management should focus on the relationship with their customers how to improve customer loyalty through satisfaction. The quality of beauty service influences customer's attitudes and behaviors toward beauty salon. Considering the beauty business, where the quality and customer satisfaction of beauty services are determined by the hairdresser's beauty skills,, the beauty salons must find ways to improve their skills and new trend of hair style. If beauty salon customers perceive the high quality of beauty service, they revisit beauty salon and recommend it to others.

• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.587-595
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• 2018

This research aims to analyze the importance-performance among multiplex cinema selection attributes. Therefore, we collected data for visitors who visited the multiplex cinema and want to watch movies. Of the various multiplex cinema selection attributes, four factors were deduced that includes: major services, human services, physical environment, auxiliary services using exploratory factor analysis. In the quadrant I, the area of 'Concentrate Here' was 'diversity of screening time', 'diversity of movie genre', 'convenience of mobile app use', 'size and convenience of parking facility'. In the quadrant II, 'Keep up the Good Work' area was 'convenience of website booking', 'discounts through card partnerships', 'employee friendliness', 'accurate employee information delivery', 'comfortable seating', 'screen size', 'cinematic sound quality', and 'convenience of traffic' etc. The quadrant III, 'Low Priority' appeared to be 'membership system', 'tidiness of staff attire', 'resting space for waiting time', 'accessibility to the neighboring area', 'diversity of the snack corner', and 'overall cleanliness' etc. The quadrant IV, 'Possible Overkill' was 'appropriateness of the auditorium temperature' and 'service proficiency'.