This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a selfadministered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, ‘coupon and sales promotion event’, ‘healthy menu configuration’, and ‘balanced nutrition’ had higher levels of the Better coefficient. On the other hand, ‘hygiene and cleanliness’, ‘the delicious food’, and ‘fresh ingredients’ showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer’s changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

The purpose of this study was to investigate the structural relationship between environmental factors, personal factors, ease of use, usefulness and behavioral intention of delivery application by applying the extended Technology Acceptance Model (TAM). An online survey was conducted based on a self-administered questionnaire to a selected sample who had an experience of using delivery application at least once. The survey was conducted in September, 2017. The data obtained was analyzed using SPSS 24.0 for windows and AMOS 24.0. The findings of the study showed that among environmental factors, social influence had a significant effect on perceived usefulness and perceived ease of use and facilitating conditions had a significant effect on perceived ease of use only. Among personal factors, anxiety had a significant effect on perceived usefulness, while innovation had a significant effect on perceived ease of use. Both of perceived usefulness and perceived ease of use had a significant effect on behavioral intention. This study suggests the importance of environmental and personal factors for increase of behavioral intention of delivery application.

This study investigates what consumption values affect attitude and behavioral intentions toward a premium lunch box at a convenience store using VAB(Value-Attitude-Behavior) model. The main survey was conducted by a research company by means of an online survey in the form of a self-administered questionnaire. The samples were limited to customers who had tried the premium lunch box before. The survey was conducted in October 2016. The collected data were analyzed by using SPSS 21.0 for Windows and AMOS 21.0. A structural equation model(SEM) was used to verify the proposed relationships among the study variables. Three factors representing the value of the premium lunch box were identified: social & functional value, economic value, and epistemic value. The finding showed that these values had a positive effect on attitude toward the premium lunch box and that attitude had a positive effect on behavioral intentions.

The aim of this study was to investigate the effect of food neophobia on restaurant image, customer satisfaction, and loyalty in ethnic restaurants. A self-administered survey for data collection 581 customers who visited an ethnic restaurant in August, 2015. Statistical analyses included descriptive analysis, t-test, ANOVA and regression analysis for SPSS 21.0. The finding of the study indicated that the differences of food neophobia score in demographic characteristics showed significant differences by age, occupation, dining-out frequency, and source of dining-out information, not by gender. The mean value of food neophilic group was significantly higher than food neophobic group in all items of restaurant image, overall satisfaction and customer loyalty. The regression analysis showed that tangible aspect, price aspect, and food aspect of restaurant image had positive effects on overall satisfaction and customer loyalty however employee service showed different result by groups. The finding of the study offer marketing strategies for ethnic restaurants to induce customer revisit.

최근 창출된 R&D 성과의 기술이전을 통해 경제적 부가가치를 높이는 것이 R&D 정책의 핵심적인 이슈로 중요하게 다루어지고 있다. 기술이전은 우수한 기술의 사업화를 통해 수익을 창출하는 역할을 하지만, 국가들 간의 기술이전 실적에는 큰 차이가 존재한다. 그러므로 본 연구는 국가 차원에서 기술이전에 영향을 미치는 요인으로써 과학기술 환경을 분석하였다.본 연구는 과학기술 환경을 크게 개방적인 환경, 용이한 창업 환경, 지식재산권이 보호되는 환경, 과학이 강조되는 환경으로 구분하여 기술이전에 미치는 영향을 분석하였다. 실증 분석을 위해 OECD 34개 국가를 연구 대상으로 선정하였으며, IMD로부터 2002년부터 2011년까지 데이터를 수집하여 분석에 활용하였다. 분석 결과, 본 연구에서 제시한 모든 가설들이 지지되었다. 개방적인 환경과 용이한 창업 환경은 기술이전에 대한 관심이나 의지를 제고하여 국가 차원의 기술이전 실적을 향상시킬 것으로 예측된다. 또한 지식재산권의 보호는 R&D 성과의 활용⋅확산과도 밀접한 관련이 있는 것으로 나타났으며, 학교에서부터 과학이 강조되는 환경을 조성함으로써 R&D 성과의 창출뿐만 아니라 기술이전까지 적극적으로 이루어질 수 있도록 유인해야 할 것이다. 본 연구는 기존의 연구들이 기술이전을 촉진하기 위해 대부분 기술적인 역량을 강조한 측면에서 벗어나 제도적 환경의 영향력을 고려하였다는 점에서 의의가 있다.

인터넷의 규모가 커지면서 주관적인 데이터가 증가하였다. 이에 주관적인 데이터를 자동으로 분류할 필요가 생겼다. 감성 분류는 데이터를 여러 감성 종류에 따라 나누는 것을 말한다. 감성 분류 연구는 크게 자연어 처리와 감성어 사전 구축을 중심으로 이루어져 왔다. 이전의 감성 분류 연구는 자연어 처리 과정에서 형태소 분석이 제대로 이루어지지 않는 문제와 감성어 사전구축 시 등록할 단어를 선별하고 단어의 감성 정도를 정하는 데에 명확한 기준을 정하기 힘든 문제가 있다. 이러한 어려움을 해결하기 위하여 감성 분류에 대용량 데이터와 통계적 접근의 조합을 제안한다. 본 논문에서 제안하는 방법은 단어의 의미를 찾는 대신 수많은 데이터에서 등장하는 표현들의 통계치를 이용하여 감성 판단을 하는 것이다. 이러한 접근은 자연어 처리 알고리즘에 의존하던 이전 연구와 달리 데이터에 집중한다. 대용량 데이터 처리를 위해 하둡과 맵리듀스를 이용한다.

This study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method for obtaining the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategies for brand communication for Korean restaurants overseas. We created a questionnaire and surveyed experts at government agencies, restaurant companies, and universities from October to November 2011. By applying the pairwise comparison matrix, relevance was perceived as a more important strategy evaluation criteria than effectiveness or urgency. The highest-ranked strategy was the 'Identification of the BI and positioning of Korean restaurants' followed by 'Development of Korean food content for overseas promotion', 'Development of locally customized Korean food recipes and new Korean menus', 'Development of marketing communication strategies for Korean restaurants by countries', and 'Development of Korean restaurant differentiation strategies'. The results of this study can be used for effective Korean food globalization by enhancing the competitiveness in the world market.