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        검색결과 6

        1.
        2020.06 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        This study aims to examine the influence of attitudes on customers’ intention to participate in online fashion sharing. A framework was proposed to investigate the relationships between consumer motivation, consumer attitude, and purchase intention in the manner of adopting a fashion-sharing platform. Consumer motivations are divided into three categories: utilitarian, hedonic, and ecological. The moderating effects of product replacement cycle (PRC) on consumer attitude and purchase intention are also investigated. Data collection was developed using a web-based survey where 180 consumer respondents from South Korea participated. The results of our analysis indicate that consumers’ hedonic and ecological motivations are positively related to favorable consumer attitudes, even when consumers’ utilitarian motivation is denied. Consumer attitude is also positively related to purchase intention in the fashion-sharing platform. A moderating effect of PRC is recorded between consumer attitude and purchase intention based on high and low PRC, as well as the effect of ecological motivation and consumer attitude on high PRC. This study enhances knowledge of consumer motivational factors in a fashion-sharing platform and provides insights for service providers to help them improve their target marketing.
        2.
        2020.01 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        The selection factors of service companies have changed in accordance with intensifying competition in the marine transportation service market and environment changes of transportation services. To explore the important factors of customer choice to marine transportation service, this study empirically examines the influence of these selection factors; service provision area, price competitiveness, corporate image, service expertise, and sales support, on transaction continuity through customers’ perceived service value and satisfaction. Based on an online survey with those in the Korean marine transportation industry, this study conducted statistical analyses using structural equation modeling. Based on relevant previous studies, the current study constructed a total of 55 survey questions. Finally, 213 questionnaires were collected. Among the five selection factors, corporate image did not affect perceived service value, and price competitiveness was still the most important factor. However, service expertise and sales support were found to be more important factors than regional factors. In order to maintain transaction continuity, shipping companies should also strive to improve their service quality to their customers. In particular, service quality strategies focused on time and regional factors should develop to strategies with the key factors for the changed business environment.
        3.
        2019.11 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        This study empirically analyzes how the career orientation factors of startup entrepreneurs affect entrepreneurial satisfaction as well as business sustainability. We propose directions for startup sustainability and development. Based on previous research, we defined the career orientation of entrepreneurs through the five orientation factors of security, autonomy, technical competence, managerial competence, and entrepreneurial creativity. We constructed a research model to determine whether these factors have a causal relationship with entrepreneurial satisfaction or business sustainability through the medium of organizational entrepreneurship. We surveyed startups in Korea using a questionnaire and collected and analyzed a total of 282 points of survey data. The analysis results demonstrated that the entrepreneurial creativity and managerial competence of the members of a startup can play an important role within entrepreneurial satisfaction and business sustainability. Both autonomy and technical competence exhibited no effect on entrepreneurial satisfaction and business sustainability through the medium of entrepreneurship, while security showed a negative effect. In order to improve entrepreneurial satisfaction and achieve business sustainability, we confirmed that it was more important for startups to consider the creativity and business management competences of entrepreneurs rather than pursue business security or have a technology-oriented attitude.
        4.
        2019.11 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        As the recent tendency of career management has changed, companies have supported progressive career management and development of their employees internally. And strengthening job crafting is an effective activity not only to improve the work efficiency of the organizations but also to improve the job satisfaction and wellbeing of their employees. In these backgrounds, this paper aims to explore the components of job crafting for the multinational employees in order to emphasize the importance of job crafting and empirically analyze the influential relationship in terms of career success through career commitment and career attitude. Based on literature review the job crafting was defined with three components; task crafting, relation crafting, and cognitive crafting. A total of 336 survey data were analyzed for a total of 27 multinational corporations. As the analysis result the task crafting and cognitive crafting of multinational employees were shown to have an influence on career attitude, but relation crafting did not have any impact on career. It can be interpreted that the employees have self-directed career attitude through a method of showing visible performance based on their given jobs rather than having individual career management attitude through relationships between departments, organizational members, and supervisors.
        5.
        2019.05 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        The study aims to investigate the effects of brand value in the oriental medicine cosmetics market, as perceived by consumers, on brand satisfaction, brand loyalty, and purchase intention. The subjects were Korean and Chinese female consumers, the primary consumers of oriental medicine cosmetics. A total of 615 sample surveys were analyzed from consumers who have experience using oriental medicine cosmetics. Out of the sample, 264 respondents had used Oriental medicine cosmetics for one to four years, 199 respondents for more than four years, and 108 respondents for three months to a year. Based on existing research, we categorized the value of oriental medicine cosmetics brands into four dimensions: emotional, social, functional, and epistemic values. Whether brand satisfaction and brand loyalty can be mediating factors in brand value influencing purchase intention was inspected through several hypotheses. As a result, except for the epistemic value factor, the brand value factors were found to have a positive effect on brand satisfaction and brand loyalty. In addition, emotional, social, and functional brand value factors influence purchase intention through brand loyalty, and it was found that brand loyalty is an important factor for oriental medicine cosmetics consumers, however mediator effects did not appear for brand satisfaction.
        6.
        2017.11 KCI 등재 SCOPUS 서비스 종료(열람 제한)
        염수 침지 여부를 고려한 장담금법에 따른 저염 된장의 품질특성 변화를 조사하기 위하여 염 농도를 달리하여 6개 월 동안 발효시킨 후 품질특성 변화를 살펴보았다. 수분 함량에서는 염수 침지한 12% 메주 된장에서 55% 수준으로 가장 낮았으며, 나머지 된장 시료들은 대략 60% 수분 함량을 나타냈다. pH는 장 담금 초기부터 메주 된장이 메줏가루 된장에 비해 높았으며, 특히 발효기간 내 8% 메주 된장의 경우 감소폭이 적었고 이는 산도 변화에서도 담금 직후부터 발효 6개월까지 메주 된장이 메줏가루 된장보다 낮은 경향을 나타내어 상관성을 보여주었다. 환원당 함량은 1-2개월 내에 최대값을 나타내고 이후 감소하는 경향을 나타냈으나, 발효기간 내 8% 메줏가루 된장이 가장 높아, 염도 및 장 담금법 간에 상관성은 낮았다. 아미노태 질소 변화는 담금 직후에는 염 농도가 낮을 수록 높은 값을 나타냈으며, 메주 된장에서 메줏가루 된장보다 높은 값을 보였다. 암모니아태 질소 함량은 발효초기에는 12% 메줏가루 된장에서 가장 높은 값을 나타냈으며, 메줏가루 된장이 메주 된장보다 높은 값을 보였지만, 이후 급격히 감소하여 시료 간 차이를 보이지 않았다. α-Amylase 효소 활성은 모든 시료가 발효 초기에는 0.91-0.94 Unit/g 수준이었다가 이후 일정하게 감소하여 0.01-0.06 Unit/g 값을 나타내었는데, 특히 8% 메주 된장에서는 완만한 감소를 보였다. Protease 효소 활성은 발효 2주차에 메주 된장이 메줏가루 된장에 비해 높은 활성을 나타냈으나 이후 감소하여 비슷한 수준을 나타내었다. 총 균수는 발효초기부터 메주 된장에서 메줏 가루 된장보다 높은 값을 나타내었고, 발효 6개월째 메주 된장이 7.8-8.0 log CFU/g로 메줏가루 된장(7.2-7.5 log CFU/g)보다 통계적으로 유의하게 높은 값을 보였다. 맛 센서를 통한 맛 분석결과, 비록 12% 시판 된장에 비해 제조 한 된장이 높은 짠맛과 쓴맛, 낮은 풍미를 나타내었지만, 8% 메주 된장이 시판 된장과 전반적으로 유사한 맛 패턴을 보였다. 유리 아미노산 함량은 숙성기간 동안 장가르기 여부에 따라 메줏가루 된장에서 증가폭은 컸으나 메주 된장의 함량이 높았으며, 염도 8% 된장에서 12% 된장보다 높은 값을 보였다. 결론적으로 염수 침지 여부에 따른 된장의 품질 특성을 비교한 결과, 장담금 과정을 거친 저염 된장이 품질 특성뿐만 아니라 맛 분석결과에서 좋은 평가를 나타내 었고, 아울러 메줏가루를 이용한 간편 저염 장류 제품 개발 을 위한 기초 자료로 활용될 수 있을 것으로 기대된다.