• 제목/요약/키워드: value addition

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소비자의 쇼핑가치와 사용목적 및 사회적 상황에 따른 가격민감도 비교 (Comparison of Price Sensitivity based on the Shopping Value, Purpose of Use and Social Situation)

  • 남은하;이진화
    • 한국의류학회지
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    • 제33권9호
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    • pp.1452-1462
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    • 2009
  • This research investigates the factors influencing price sensitivity in fashion products. This study incorporates three essential variables, which were likely to influence price sensitivity: the subjective shopping value of consumers, objective purpose of use, and social situation according to the shopping companions of consumers. A sample of young adult consumers (who had purchase experience of fashion products during the last six-months) was surveyed using a self-administered questionnaire. A 3-way ANOVA was used to evaluate the data. The results show that the utilitarian shopping value of consumers was more sensitive in price than the hedonic shopping value and a self-using purchase was more sensitive in price than a gift-giving purchase. In addition, a correlation effect was significant between the purpose of use and social situation. In addition, the correlation effect among all of the three variables was also significant.

기업의 사회적 책임활동을 통한 기업이미지 및 고객가치 향상이 고객충성도에 미치는 영향 (Affecting Customer Loyalty by Improving Corporate Image and Customer Value through Corporate Social Responsibility Activities)

  • 김종호;황희중;송인암
    • 유통과학연구
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    • 제12권8호
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    • pp.31-42
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    • 2014
  • Purpose - Recently, a variety of activities for practicing the continuing management of domestic and foreign companies have been conducted and further, corporate social responsibility for maximizing the value of stakeholders such as customers, cooperative companies, and the local community emerges as a key business strategy. Accordingly, the issue of whether corporate image and customer value through corporate social responsibility activities positively affect customer loyalty and customer attitude is investigated in this study. Research design, data, and methodology - Corporate social responsibility activities are classified into legal and moral activities, environmental protection activities, economic activities, and community service activities; further, customer values are classified into emotional value, functional value, and social value, to determine the parameters. In addition, the strategic approach direction of social responsibility activities is justified as a strategy for effectively achieving the expected results that corporations seek by proving the effect of these parameters on customer loyalty. Results - The study results can be summarized as follows. First, legal and moral activities, environmental protection activities, economic activities, and community service activities are four types of CSR activities affecting meaningful improvements in corporate image. Second, legal and moral activities affect factors that meaningfully improve customer value, including factors such as emotional value, functional value, and social value, while environmental protection activities affect improvements in the factor of social value only. Third, corporate image affects meaningful improvements in customer value. Fourth, corporate image affects improvements in customer loyalty positively. Fifth, the three factors of customer value, that is, emotional value, functional value, and social value affect meaningful improvements in customer loyalty. Sixth, customer value acts to partly mediate the effect of companies' CSR activities on customer loyalty. As shown in the study results above, it was verified that CSR activities affect meaningful improvements in corporate image and customer value and, in turn, corporate image and customer value affect meaningful improvements in customer loyalty. In addition, it was verified that customer value acts to partly mediate the effects of companies' CSR activities on customer value. Conclusions - Accordingly, the results of this study suggests as follows. First, it was clearly verified that customers' recognition of CSR efforts has a positive effect on corporate image, customer value, and loyalty because CSR activities improve the relationships between customers and corporations by providing customers with value. Second, it was suggested that corporations implement social contribution activities strategically according to the theory that the higher the rate of CSR activities, the better the corporate image and repurchase intention would be, which is a theory verified through practical analysis. Corporations should do this by constructing positive relationships from the value perceived by customers. To summarize the study results in a brief manner, it is suggested by the results of the study that a corporation should conduct CSR more actively to make customers recognize the positive image of their products and services.

소유구조에 따른 과잉투자성향이 보유현금의 시장가치에 미치는 영향 (The Impact of Over-investment on the Market Value of Cash Holdings: Focusing on Ownership Structure)

  • 조정은
    • 문화기술의 융합
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    • 제9권2호
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    • pp.319-325
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    • 2023
  • 본 연구는 기업의 과잉투자성향이 보유현금의 시장가치에 영향을 미치는지 분석하였다. 또한 기업의 소유구조에 따라 과잉투자성향이 보유현금의 시장가치에 미치는 영향이 차별적으로 나타나는지 검증하였다. 분석결과, 과잉투자성향이 증가할수록 기업의 보유현금에 대한 시장가치는 감소하는 것으로 나타났다. 이와 같은 결과는 투자자들이 과잉투자성향이 높은 기업이 미래의 경영성과가 악화되고 미래 현금흐름에 대한 부담이 과도하게 발생할 것으로 인식하여 이러한 기업의 보유현금에 대한 시장가치를 부정적으로 평가하는 것으로 해석된다. 또한 경영자가 높은 수준의 지분을 보유하고 있는 소유경영자 지배기업의 경우 과잉투자성향이 보유현금의 시장가치를 감소시키는 효과가 더 크게 나타난다는 결과를 발견하였다. 이는 소유경영자 지배기업의 경영자가 자신의 특권을 누리기 위한 목적으로 보유현금을 사적으로 유용하는 것으로 시장에서 인식되어 과잉투자성향이 현금가치를 더 큰 폭으로 감소시키는 것으로 파악된다. 본 연구는 기업의 소유구조의 특성에 따라 과잉투자성향이 보유현금의 시장가치에 미치는 영향이 다르게 나타날 수 있음을 확인하였다는 측면에서 의의를 갖는다.

부모의 가족가치관 및 관련변수가 미혼성인자녀의 가족가치관에 미치는 영향 (A Study on the Family Value Orientation of unmarried Adult Child : Relationship to the Family Value Orientation of their Parents and Related Variables)

  • 조소연;오윤자
    • 대한가정학회지
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    • 제39권12호
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    • pp.271-284
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    • 2001
  • The purpose of this study was to find out the relationship of attitudes of parents and their unmarried adult child concerning the family value orientation. In addition to this study examined the relationship to child's family value orientation and related variables. The major findings 1) Gender, mother's value of marriage, religion were influential factors on the child's value of marriage.2) Gender and mother's value of sex role were influential factors on the child's value of sex role. 3) Child's gender was only influential factor on child's value of child. 4) Gender, mother's value of filial piety, father's value of filial piety were significant factors which have some effects on child's attitudes toward value of final piety. 5) Gender, mother's value of familism, religion were significant factors which have some effects on child's attitudes toward value of familism. 6) Gender, mother's family value orientation, father's family value orientation were influential factors on child's family value oreintation. In conclusion, this study found that child's gender was the most influential factor on child's family value orientations. And mother's family value orientations had strong effects on children's family value orientations.

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Exploring the Relationship between Foreign Ownership, Innovation and Firm Value: A Korean Perspective

  • Ryu, Sang-Lyul;Sawng, Yeong-wha;Park, Seunglak;Won, Jayoun
    • Journal of Korea Trade
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    • 제25권7호
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    • pp.19-40
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    • 2021
  • Purpose - This paper's purpose is to investigate how foreign ownership and innovation affect firm value. Design/methodology - Firm innovation is defined as operational efficiency, which is calculated by adopting data envelopment analysis (DEA). Additionally, R&D intensity is included as a measure of innovation in the analysis. We used firm-level data from manufacturing companies in Korea. The sample comprised 3,753 firm-year observations for every year in the period 2003-2017. Findings - We found that foreign ownership and innovation are positively related to firm value (Tobin's Q). Foreign ownership moderates innovation's contribution to firm value, implying that foreign ownership may enhance the value relevance of firm innovation. In addition, we found that firm innovation partially mediates the relationship between foreign ownership and firm value. Originality/value - This highlights the important role of foreign investors' monitoring; wherein foreign investors enhance firm value by facilitating firm innovation. Our results suggest that foreign ownership can be crucial for innovation and may serve to address weak ownership structures.

슈케로를 첨가한 머핀의 품질특성 (Quality Characteristics of Muffins with Suchero)

  • 황윤경;안혜령
    • 한국조리학회지
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    • 제23권8호
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    • pp.1-10
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    • 2017
  • This study investigated the quality characteristics of muffins by the amount of addition of suchero (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in functional alternative sweetener. The effects of suchero were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins during storage (1, 2, 3 days) were measured. As the ratio of suchero increased, the volume, specific volume, and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The moisture content of the sample containing suchero was higher than S0(control group). The addition of suchero increased L value of crust and crumb decreased, whereas a value and b value increased. The muffin with 100% of suchero (S100) in test group showed the lowest hardness. According to the sensory evaluation, the muffin with 50% of suchero (S50) showed the highest score in terms of appearance, color, flavor, taste, and overall acceptance, S50 showed the best result and the optimum addition of suchero.

CuO 및 MgO 첨가가 Mg-Zn Ferrite의 자기적 특성에 미치는 효과 (Effect of the Addition of CuO and MgO on the magnetic characteristics of Mg-ZnFerrite)

  • 이준모;최규만;권혁상;이윤식;이호진;이상훈
    • 대한전자공학회:학술대회논문집
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    • 대한전자공학회 2008년도 하계종합학술대회
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    • pp.495-496
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    • 2008
  • The magnetic characteristics of Mg-Zn ferrite that was fired at $1150^{\circ}C$ for 1hour and sintered at $1250^{\circ}C$ for 3hours was examined. The composition ratio of the ferrite was changed after sintering. In that case the composition ratio of ${Fe_2}{O_3}$ was increased but that of CuO was decreased. When the addition quantity of CuO was 3.8 mole%, it's shrinkage rate had maximum value. Magnetic permeability was decreased as the addition rate of CuO was increased and MgO was decreased. When the composition rate of CuO was 2.3 mol% and MgO was 10.9 mol%, the firing density had maximum value. In case that CuO was 2.8mol% and MgO was 10.4mol%, PL had minimum value.

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가공쌀가루 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성 (Effect of Process Rice Flour on the Sensory and Mechanical Characteristics of Backsulgi by Storage Time and Temperature)

  • 오미향;김경자
    • 한국식품조리과학회지
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    • 제19권1호
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    • pp.34-45
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    • 2003
  • Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textual characteristics of Backsulgi were determined while storing them at the temperatures of 4$^{\circ}C$ and 20$^{\circ}C$ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4$^{\circ}C$ and 20$^{\circ}C$. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.

샌드위치패널심재로 활용한 St/BA 개질 다공성 경량 콘크리트의 특성 (Properties of St/BA Modified Cellular Lightweight Concrete as Sandwich Panel Core)

  • 강내민;노정식;도정윤;문경주;소양섭
    • 한국건축시공학회:학술대회논문집
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    • 한국건축시공학회 2003년도 학술.기술논문발표회
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    • pp.31-34
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    • 2003
  • Sandwich panel is composed of the facing sheets which support the external load, the cellular core with the low thermal conductivity and the adhesive agent to bond them. The cellular core was produced by binding lightweight cellular aggregates with cement and two types of acrylic base St/BA emulsion were added with a view to improving the workability ion due to high absorption of light weight aggregate and to develope more strength, respectively. This investigation is to comprehend the effect of the addition of two types of St/BA on thermal conductivity, calorific value and exhaustion content of noxious gas in addition re compressive and flexural strength. Flexural strength of the specimen made with St/BA-2 ranged 20kgf/cm2 to 25kgf/cm2 and was about 50% to 100% as high as that of the non-fiber specimen. Thermal conductivity was recorded from 2.0 to 3.0 kcal/mh$^{\circ}C$ and calorific value of St/BA modified specimen was much lower than that of commercial sandwich panel core of EPS and urethane. Careful caution has to be taken because generation of noxious gas such as CO, NO and SO2 tend to increase with addition of polymer cement ratio.

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국내산 전립분을 첨가한 머핀의 품질 특성 (Quality Characteristics of Muffins with Korean Whole Wheat Flour)

  • 안혜령
    • 한국조리학회지
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    • 제23권4호
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    • pp.125-134
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    • 2017
  • This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.