• The Korean Journal of Franchise Management
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• v.10 no.3
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• pp.13-23
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• 2019

Purpose - The recent franchise industry is rapidly developing. Some franchisees have a low barriers to entry and competition among companies is intensifying. In this dynamic competitive environment, companies need to focus on customer preferences, quality, and technical interfaces to gain competitive advantage. As a result, companies are required to measure the performance of service values in order to provide differentiated services from competitors. In the franchise industry, customer experience marketing of service values will enable companies to create new businesses. Franchise firms should explore a variety of services to increase service value and reduce failures. Research design, data, methodology - The questionnaire of this study was based on the previous research. Surveys were conducted on panels of online surveys. Surveys were conducted on the panel who had visited the restaurant franchise within the past month. The survey was conducted for about 7 days from February 13, 2019 to February 19, 2019. Total 300 samples, 293 were used in the analysis except for seven unfair questionnaires. Results - The findings of this study are as follows: Emotional, monetary, and reputation values have positive effects on cognitive and affective attitudes. Quality value and behavioral value did not effect cognitive attitude and affective attitude significantly. In addition, affective attitude has positive effect on loyalty, but cognitive attitude did not significant effect on loyalty. Conclusions - First, food-service franchise company should develop a service that enables customers to use the store conveniently. We need to develop a comfortable environment for our customers and provide intangible services. Second, food-service franchise company should provide a reasonable price service. Food-service franchise company needs to sell a high quality menu at a reasonable price to generate profits. Third, food-service franchise companies need to strategically respond to their reputation. In other words, food-service franchise company needs to constantly monitor the reputation of its customers and respond appropriately to market conditions. Fourth, food-service franchise company needs to develop a service method capable of emotional interaction with customers. Food-service franchise firms need to develop ongoing service methods and educate their staff.

• Journal of the Korean Society for information Management
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• v.37 no.4
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• pp.81-107
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• 2020

At a time when Korea and the rest of the world recently faced the unprecedented situation of "COVID-19," the view of actively "disclosure" of information to prevent the spread of infectious diseases is at odds with the view of "protecting" personal information as these social measures are coupled with the infringement of individuals' basic rights. In order to see the nation's response to the infectious disease crisis, we examined the current status and characteristics of public records according to crisis alert levels based on the manual for responding to infectious disease. Especially we analyzed the types and disclosure status of records containing personal information. For detecting personal information-related issues on news media, we collected online news articles and performed text anlaysis. Through this, we reviewed the problems of record management including personal information and suggested improvement points from the perspective of the life cycle of records: collect, manage, and dispose of them.

• Industry Promotion Research
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• v.6 no.1
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• pp.9-13
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• 2021

In order to suggest the factors to be managed for customer satisfaction management in the franchise hair salon industry, a survey was conducted on the customers' experiences toward consumers who have experience using domestic franchise hair shop service in Korea. An online survey was conducted for 1,000 consumers who had used the top five franchise hair salon services within 6 months of the survey. According to the result of research on service quality(SERVQUAL)'s 5 factors- tangibleness, responsiveness, assurance, reliability, and empathy, assurance has the greatest impact on satisfaction, followed by responsiveness, empathy, reliability, and tangibleness. The service quality satisfaction of the five companies surveyed was 3.77 out of 5, indicating that there is much room for future satisfaction. This study aims to provide information on which factors should be invested more with limited resources to improve customer satisfaction.

• Nutrition Research and Practice
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• v.15 no.1
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• pp.106-121
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• 2021

BACKGROUND/OBJECTIVES: The objective of this study was to examine factors affecting cooking behavior at home. We examined components of the theory of planned behavior, perception of cooking skills, and socio-demographic variables affecting cooking behavior at home. SUBJECTS/METHODS: The study sample included 425 women raising elementary school children living in South Korea. They responded to an online structured questionnaire. The variables affecting cooking behavior at home were assessed using hierarchical regression analysis. RESULTS: The frequency of cooking behavior at home was 14.1 meals per week. Most respondents showed an intention regarding cooking behavior. The average score for attitude toward cooking behavior at home was 15.1 points (scale of 1 to 25). Attitude and cooking behavior showed a significant positive correlation (P < 0.01, r = 0.22). The subjective norm was 14.6 points (scale of 1 to 25). The subjective norm showed a significant correlation with cooking behavior (P < 0.01, r = 0.18). The control belief was 2.8 points (scale of 1 to 5). The control belief and cooking behavior showed a significant correlation in all questions (P < 0.01, r = 0.25). The subjects were significant confident about their cooking skills, except for Kimchi. Perception of cooking skills showed a significant correlation with all questions concerning cooking behavior (P < 0.01, r = 0.30). Significant variables for predicting intention regarding cooking behavior were perception of cooking skills, employment status, income, and attitude. Significant variables for predicting cooking behavior were employment status, income, control belief, number of children, and behavioral intention. CONCLUSIONS: In order to provide nutrition education to increase cooking behavior at home, it is necessary to have a positive attitude toward cooking behavior, increase control belief, and improve confidence related to cooking skills. Moreover, differentiated education based on the employment status of women is needed.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.13 no.2
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• pp.81-89
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• 2003

With the rapid development of information and communication technology, online dissemination increases rapidly. So, It becomes more important to protect information. Recently the authentication system using public key infrastructure (PKI) is being utilized as an information protection infrastructure for electronic business transactions. And the smartcard system makes the most use of such an infrastructure. But because the certification based on the current PKI provides oかy basic user certification information, the use has to be limited in various application services that need the identification and authorization information as well as face-to-face information of the user. In order to protect a system from various kinds backings and related treats, we have proposed angular and private key multiplexing for prevention of smartcard forgery and alteration based on a photopolymer cryptosystem. When smartcard becomes prone to forgery and alteration, we should be able to verify it. Also, our parer proposes a new authentication system using multi authentication based on PKI. The smartcard has an excellent advantage in security and moving.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.572-578
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• 2021

The purpose of this study was to verify the impact of cognitive and emotional factors on artificial intelligence speakers on the intention of using artificial intelligence speakers. The method for this study was online surveys of people with physical disability. The recognition and necessity of artificial intelligence speakers were also identified, the perceived intimacy, joy, and intention to use them, and a multiple linear regression analysis was conducted to check the influence of each variable on the intention of the disabled to use artificial intelligence speakers. This study have shown that the perceived enjoyment of AI speakers in people with disabilities has shown a significant static effect on their intended use. However, the recognition and necessity of artificial intelligence speakers of the physically handicapped, as well as the perceived intimacy, do not have a statistically significant impact on the intention of using artificial intelligence speakers, according to the analysis. The results of this study suggest that it is necessary to strengthen the elements of enjoyment in order to improve the intention of the disabled to use artificial intelligence speakers, and it is meaningful in that it provides basic data to develop artificial intelligence products and customized services for people with disabilities.

• Journal of dental hygiene science
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• v.21 no.2
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• pp.79-85
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• 2021

Background: This study examines the relationship between the emotional labor and compassion competence of clinical dental hygienists. It attempted to provide basic data to establish a plan to increase the dental hygiene performance of clinical dental hygienists in the future by identifying the factors influencing the dental hygiene work performance. Methods: This study is aimed at clinical dental hygienists working at the Jeollabuk-do Dental Clinic from April to June 2020 by the Convenience Sampling Method. An online survey site program was used to explain the purpose and purpose of the study on social media including the dental hygienist community, and distribute a URL that allows you to participate in the survey only if you agree to the study. Results: In emotional labor, there was a significant difference in job satisfaction and marital status, and in compassion competence, there were significant differences in job satisfaction, final education, and marital status by group. In dental hygiene work performance, compassion competency showed a statistically significant positive correlation. In other words, it was found that the higher the compassion competence, the higher the dental hygiene work performance. It was found that the total number of years worked and the compassion competence that influenced dental hygiene work performance were statistically significant. Conclusion: In summary, in order to improve the dental hygiene work performance of clinical dental hygienists, it is necessary to compassion competence with the subject. To this end, it is believed that various supports, measures, and systematic management should be implemented to compassion competence of clinical dental hygienists.

• The Journal of Information Systems
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• v.30 no.2
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• pp.215-241
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• 2021

Purpose The purpose of this study is to analyze the impact of perceived value on the intention of continuous use of food delivery app services form the perspective of restaurant owners. We adopt the value-based acceptance model (VAM) in order to derive influential factors (i.e., perceived benefits and perceived sacrifices) that affect perceived value, which in turn leads to the continuous use of food delivery app services. In addition, the moderating role of restaurant type in the relationship between perceived benefits/sacrifices and perceived value. Design/methodology/approach An online survey was conducted on restaurant owners who are using domestic food delivery app services. Samples were collected using the quota sampling method in accordance with the current market share of food delivery app services. A total of 235 participants (restaurant owners) were identified as a valid sample and used for the final analysis. Findings Research findings of the study are as follows. First, sales increase and operational effort decrease among perceived benefits had a significant positive impact on perceived value. Second, perceived cost among perceived sacrifices had a significant negative impact on perceived value. Third, perceived value had a significant positive effect on the intention of continuous use. Finally, the moderating role of restaurant type was found only in the effect of operational effort decrease on perceived value.

• The Korean Journal of Franchise Management
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• v.11 no.4
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• pp.31-44
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• 2020

Purpose: The purpose of this study is to examine the effects of CEO's self-determination on entrepreneurship, business performance (operational and financial performance). Also, this research provide some strategic insights for improving business performance. In the proposed model, self-determination consists of autonomy, competence, and relatedness, and entrepreneurship consists of innovation, initiative and risk sensitivity, and proactiveness. More specifically, this study proposes a framework that entrepreneurship and operational performance will play mediating roles between self-determination and financial performance. Research design, data, methodology: In this study, an online survey was conducted on SME CEOs for analysis, and a total of 122 samples were used. In the analysis process for hypothesis verification and evaluation, frequency analysis was first performed to identify the demographic characteristics of the respondents, and confirmatory factor analysis was conducted to assess the reliability and validity of the measurement model. In addition, a structural model analysis was conducted to examine the structural relationships between CEO's self-determination, entrepreneurship, and business performance (operational and financial performance) using SmartPLS 3.0. Results: The findings and summary are as follows. First, the autonomy of self-determination has a positive effect on entrepreneurship. Second, the competence of self-determination affects entrepreneurship and operational performance. Third, it affects the innovation, initiative and risk sensitivity of the CEO's entrepreneurship, and ultimately, its operational performance. The results show that the business performance of Start-up also increases when self-determination can be a factor in increasing entrepreneurship in three sub-dimensionalities. Conclusions: The conclusion of this study is that in order for SMEs to develop into a sustainable company by securing competitiveness after start-up, external motivation such as external help and support from the state (local government) is important, but competence and relationship, which are components of self-determination. The intrinsic motivation of the CEO may be more important. To this end, CEO's should prioritize learning for competency development, and the government should pay attention to providing various educational programs through establishment of education policies and education systems to enhance the competency of start-up CEO's.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.1
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• pp.36-43
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• 2021

In this research, the accuracy of YOLO v3 algorithm in object detection during AGV (Automated Guided Vehicle) operation was investigated. First of all, AGV with 2D LiDAR and stereo camera was prepared. AGV was driven along the route scanned with SLAM (Simultaneous Localization and Mapping) using 2D LiDAR while front objects were detected through stereo camera. In order to evaluate the accuracy of YOLO v3 algorithm, recall, AP (Average Precision), and mAP (mean Average Precision) of the algorithm were measured with a degree of machine learning. Experimental results show that mAP, precision, and recall are improved by 10%, 6.8%, and 16.4%, respectively, when YOLO v3 is fitted with 4000 training dataset and 500 testing dataset which were collected through online search and is trained additionally with 1200 dataset collected from the stereo camera on AGV.