According to the development of information technology (IT) and new media, customers’ needs have changed to seek not only high quality goods but also a differentiated service in retail stores (Lee & Shin, 2011). For this reason, fashion retail stores started to provide an interesting service by setting up an IT machine or a gadget in the stores. Thereby, customers can get the information or have a special experience while they shop fashion goods. IT shopping service is defined as using technology in retail stores to enhance interaction between retailers and customers. Retailers have tried several types of IT shopping services, which offer information or experience with a high or low level of technology. Informative IT shopping service provides various and useful information, which is related to each product such as size, color, contents, stock, location and fashion styling. Retailers use experiential IT shopping service as an emotional appeal that gives direct experience to customers in some way or other such as watching or acting in a virtual situation. Also, as technology develops, IT shopping services are embodied with diverse technology that are simple or complexity. Some are easy to use with one button and shows 2D images only, but some have a lot of contents such as video clips, SNS share service, showing 3D images, and implementing augment reality. We saw customer responses on the attributes of IT shopping service (informative vs. experimental) x technology level of IT shopping service (high vs. low) x fashion innovativeness/technology innovativeness (high vs. low) This study aims to see the effect of the attributes of IT shopping service and the level of technology on procedure satisfaction and outcome satisfaction, and the moderating effect of perceived enjoyment and perceived complexity. Furthermore, this study will see whether these effects affect visit intention. In this study, the experimental design was adopted as the main methodology, and a total of four stimuli types were selected: 1) informative x high technology 2) informative x low technology 3) experiential x high technology 4) experiential x low technology. The common element, which all types of stimuli have, is a digital touch screen since it is a general equipment nowadays, and the common fashion good for all types is a black blazer. The type of informative service only has the information (size range, color assortment, contents, stock) about selected fashion good with its image. High technology in informative service shows the image with 3D simulation that can help to see 360° of the blazer, and styling tips including a video clip. Moreover, it helps to share the information with friends via SNS. Low technology in informative service only shows a front side of the blazer and presents a store map for customers to find a product they want to try. The types of experiential service draw customer participation providing a picture of customers that are trying on clothes. Experiential service use augment reality (AR) as a high technology and take the back side of customers picture as low technology. For the manipulation check, 18 graduate students in total viewed for each type, and the total sample comprises 387 college students via survey instrument. All hypotheses were tested using AMOS and SPSS 18.0. The main findings of this study are as follows: depending on type of the attributes of IT shopping service and the level of technology affect perceived enjoyment and perceived complexity differently, and there were significant mediating effect of perceived variables toward IT shopping service on procedure satisfaction, outcome satisfaction, and visit intention. Implications for usefulness and role of the IT shopping service in fashion retail stores are provided. And also, limitation of this study and future study are suggested.

We studied customer recognition and understanding of menu labeling as well as the correlations between customer support for menu labeling and multiple factors, such as demographic characteristics, dinning-out behavior, and menu selection criteria. This study designed a survey and received responses from 351 individuals. The analysis results reveal that most respondents did not acknowledge menu labeling or lacked knowledge of it. Many of the respondents showed experience in ordering from menus with ingredient labels, but many showed no interest in menu labeling. Exactly 114 (32.5%) respondents showed support of menu labeling, and most were interested in levels of trans-fat, fat, and cholesterol. The respondents reported that menu labeling should be implemented more in fast-food restaurants and causal dinning restaurants. This study also analyzed how customer menu selection criteria are related to support level of menu labeling. Respondents were classified into three groups based on their support level for menu labeling (low · medium · high), after which correlations between customer menu selection criteria and support level were examined. Respondents in the high support group considered all menu selection criteria (i.e., ingredients, health, and consideration of calories). GLM analysis showed that monthly dining-out expenses were highly related to support level with a significance level of 0.05, and the interaction between monthly dining-out expenses and respondents' jobs also affected support level with a significance level of 0.01.

The aims of this study were to identify the dimensions of both store and PB apparel product attributes at large discount stores, and to empirically examine the effects of each dimension of store and PB apparel product attributes on satisfaction with PB apparel products and on repurchase intension. Questionnaires were given to 264 large discount store customers, who have experienced buying PB apparel products at large discount stores. The results were as follows. First, purchased PB items and image, improvement of PB apparel products showed differences by gender. Second, the dimensions for store attributes were categorized as convenient of shopping environment, product quality, customer service, advertising reach, convenient location, and reasonable prices. The PB apparel product attributes were categorized as material handling management, quality, fashion ability, and brand power. Third, generally, both store and PB apparel product attributes at large discount stores are significantly related to PB apparel satisfaction and repurchase intention. PB satisfaction and repurchase intention of males were partly affected by store attributes and PB apparel product attributes. PB satisfaction and repurchasing intention of females, however, were partly affected by only PB apparel product attributes, not store attributes.

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: ‘Factor 1. Cleanness and service quality’, ‘Factor 2. Food quality and price’, ‘Factor 3. Physical environment’, ‘Factor 4. Convenience’, and ‘Factor 5. Service environment’. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, ‘ventilation of dining room’ is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

본 연구는 소셜커머스의 구매속성과 만족도, 재구매 의도 와의 인과관계를 밝히기 위해 소셜커머스를 이용하여 음식 점과 식품 구매 경험이 있는 여자 대학생을 대상으로 설문조 사를 수행하였다, 여대생들의 소셜커머스 구매속성 파악을 통 해 소셜커머스 산업에 마케팅적 시사점을 제공하고, 긍정적 발전을 모색하고자 하였다. 총 370부를 배포하여 부실 응답 19부를 제외한 총 351부가 분석 자료로 사용되었으며, 6개월 이내 음식점과 식품 구매 경험이 있는 183부가 최종 분석에 사용되었다. 일반사항, 소셜커머스 이용 실태, 소셜커머스 구 매 속성, 만족도, 그리고 재구매 의도를 조사하였다. 일주일 에 매일 또는 주 2~6회 방문하는 학생이 115명(62.9%)으로 나타났으며, 한 달에 2~3회 구매하는 학생이 91명(49.7%), 인 터넷 서핑 도중 배너 광고를 통해서 78명(42.6%)이 이용하는 것으로 나타났다. 또한 145명(79.2%)이 스마트폰으로 소셜커 머스를 이용하는 것으로 나타났다. 여대생들이 소셜커머스를 이용하여 음식점과 식품 구매 시 영향을 미치는 8개 요인을 추출하였고, 각 요인은 “지각된 가치”, “제품의 다양성 및 정보”, “배송”, “구매의 간편성”, “사이트 속성”, “가격 경쟁력”, “시간압박”, “실시간 정보”로 나타났다. 만족도에는 지각된 가치 β=0.300(t=4.139, p<0.001), 가격 경쟁력 β=0.275(t=4.523, p<0.001), 제품의 다양성 및 정보 β=0.145(t=2.434, p<0.05), 배 송 β=0.165(t=0.319, p<0.05), 사이트 속성 β=0.138(t=2.144, p<0.05) 의 순으로 영향을 미치는 것으로 나타났다. 소셜커머스 구매 속성 중 지각된 가치 β=0.304(t=4.080, p<0.001), 가격 경쟁력 β=0.208(t=3.335, p<0.001), 시간압박 β=0.181(t=3.449, p<0.05), 사이트 속성 β=0.196(t=2.956, p<0.01) 순으로 재구매에 영향 을 미치는 것으로 나타났다. 소셜커머스 이용 만족도는 β= 0.761(t=15.768, p<0.001)로 재구매 의도에 유의한 영향을 미 치는 것으로 나타났다. 이상의 결과를 볼 때, 소셜커머스 시장이 확대되고 있는 시점에서 인터넷과 스마트폰 사용 능력이 좋은 여대생들이 소셜커머스 시장에서의 큰 잠재 고객일 것으로 사료된다. 이 에 소셜커머스 업체들은 이들의 만족과 재구매률을 높이기 위해 영향을 미친 요인들을 강화하고, 영향을 미치지 않았던 요인들을 분석하고 활용하여 만족과 재이용률을 향상시켜야 하겠다. 향후 연구에서는 여자 대학생들의 소셜커머스 구매 속성에 영향을 미치는 다양한 조절변수를 이용한 추가적인 연구가 수행되어야 하겠다.

본 연구는 온도(15, 20, 25, 30℃), 습도(70 ± 10%), 광주기(16L:8D)에서 갈고리뱀잠자리붙이의 생물적 특성을 조사하기 위해 수행되었다. 알에서부터 번데기까지의 발육영점온도 및 유효적산온도는 각각 9.6℃ 및 270.3일도였다. 25℃에서 갈고리뱀잠자리붙이의 알 기간은 4.4일, 유충은 5.5일, 번데기는 6.9일이었다. 암컷 성충의 수명은 34.9일, 산란 기간은 28.7일이었고, 총 산란수는 515.2개, 1일 최대 산란수는 54.8개였다. 25℃에서 갈고리뱀잠자리붙이에 의한 싸리수염진딧물의 1령, 2령, 3령 및 성충의 일일 포식량은 각각 18.9, 47.2, 57.7 및 91.0마리이었다. 따라서 갈고리뱀잠자리붙이는 진딧물의 포식성 천적으로 이용이 가능할 것으로 여겨진다.

본 연구에서는 한국 창작뮤지컬을 선택할 때 관람객들이 중요하게 생각하는 속 성이 관람 후 만족도와 어떠한 영향관계에 있는지 살펴보고자 하였다 . 선택 속성은 창작뮤지컬의 내용구성 , 주연급배우 , 무대구성 , 연출 , 공연장 , 관람비 용, 직원서비스 , 다른 사람들의 평가로 총 8개의 측정항목이며 , 신뢰성과 타당성을 검 정하기 위해 요인분석과 신뢰도분석을 실시하였다 . 8개의 선택 속성에 대한 만족도가 공연의 전반적인 만족도에 미치는 영향관계를 살펴보기 위해서는 다중 회귀분석을 실 행하였다 . 분석결과 창작뮤지컬의 내용구성 , 뮤지컬에 대한 다른 사람들의 평가 , 창작 뮤지컬의 주연급배우 , 연출 순으로 영향을 미치는 것으로 나타났다 . 주연급배우에서는 배우의 연기력과 평소이미지의 영향력이 크게 나타났으며 , 무대구성에서는 조명장치와 세트디자인이 , 연출에서는 전반적인 안무와 배우캐스팅 , 내용구성에서는 기억에 남는 대사와 스토리내용 , 공연장에 대한 인식에서는 청결성과 주차시설 , 관람비용에 대한 인식에서는 부대시설 이용요금 , 티켓가격 , 직원서비스에 대한 인식에서는 직원의 친절 성과 전문성 순으로 영향을 미치고 있음을 알 수 있었다 . 이러한 연구결과는 창작뮤지 컬의 열악한 제작환경에서 무엇에 더욱 집중해야하는지 시사점을 주며 , 관람객들에게 작품을 어떻게 인식시킬 것인가 하는 마케팅 전략을 수립하는데 자료로 활용될 수 있 을 것이다 .

본 연구는 다양한 특성을 지닌 주택의 경제적 가치를 평가하기 위해 최적의 주택 가격 결정 모형을 추정하는 것을 목적으로 한다. 이 연구는 두 가지 접근 방법으로 서울시 아파트 가격을 분석한다. 첫째, 선형회귀모형, 공간회귀모형, 그리고 다층모형 등 기존의 방법론을 기초로 주택가격 결정요인을 설명하고, 둘째, 공간적 특성을 반영한 다층모형을 새롭게 적용하여 분석 결과를 비교했다. 구체적으로 매매가격과 전세가격을 설명하는 과정에서 아파트의 물리적 특성, 해당 지역의 주변환경, 교육환경, 지역속성을 반영하였다. 연구 결과 공간적 특성을 반영한 다층모형의 설명력이 가장 높은 것으로 확인되었다. 이 연구는 기존의 부동산 관련 연구들이 공간적인 요소를 고려하지 못한다는 제약을 극복하고 가격 결정 요인 분석 결과를 통해 경제 정책 수립을 위한 주택시장 진단에 도움이 되는 지리정보를 제공할 것으로 기대된다.

This study was conducted to determine the effect of six different leguminous seeds a) cowpea, b) white kidney bean c) soybean (Cheongja) d) soybean (Daepung) e) mung bean and f) azuki bean on the nymphal development, mortality, adult longevity, fecundity and hatchability of Riptortus pedestris (F.) (Hemiptera: Alydidae). Total developmental time ranged from 18 to 25 days; R. pedestris fed on white kidney bean took the longest time. There was no difference in mortality among the bugs fed on the legumes except those fed on white kidney bean which had the highest mortality (94%). Also, adult bugs fed on white kidney bean showed the shortest longevity. Total number of eggs laid by adult female and the hatchability of the eggs were highest from the bugs fed on cowpea. Higher reproductive success of R. pedestris fed on cowpea suggests that cowpea could be very suitable legume for the bug and it can be used as a trap crop against the bean bug.

본 연구는 수확전 수체살포용 1-MCP(Harvista) 처리가 국내 육성품종인 ‘감홍’ 사과의 품질과 저장성에 미치는 영향을 구명하고자 실시하였다. 수체살포용 1-MCP 처리 후 수확시에 과실의 산 함량은 1-MCP 수확 10일전 처리가 무처리에 비하여 높았으나 다른 과실품질 요인들은 차이가 없었다. 그리고 저장 동안 ‘감홍’ 사과의 품질변화를 보면 저장기간이 길어질 수록 1-MCP 처리 과실들의 경도와 산 함량이 무처리 과실보다 높게 유지되었으나 가용성고형물 함량은 차이가 없었다. 내생 에틸렌 발생량은 수확시에는 처리간 차이가 없이 낮은 에틸렌발생을 보였으나 무처리 과실들은 저장 180일에는 58.31μL · L−1로 급격히 증가한 반면 1- MCP 처리 과실들은 18.24~25.03μL · L−1로 현저히 낮은 발생량을 보였다. 따라서 ‘감홍’ 사과에 수확전 수체살포용 1-MCP 처리가 저장기간동안 과실의 품질을 유지하는데 효과적이었다.

Determining relative importance among many quality attributes under financial constraints is an important task. The weighted value of an attribute particularly in QFD, will influence on engineering characteristics and this will eventually influence the whole manufacturing process such as parts deployment, process planning, and production planning. Several scholars have suggested weighting formulas using CSC (Customer Satisfaction Coefficient) in the Kano model. However, previous research shows that the validity of the CSC approaches has not been proved systematically. The aim of the present study is to address drawbacks of CSC and to develop APC (Average Potential Coefficient), a new approach for weighting of quality attributes. For this, the current study investigated 33 quality attributes of e-learning and conducted a survey of 375 university students for the results of APC, the Kano model, and the direct importance of the quality attributes. The results show that the proposed APC is better than other approaches based on the correlation analysis with the results of direct importance. An analysis of e-leaning’s quality perceptions using the Kano model and suggestions for improving e-learning’s service quality are also included in this study.

I suggest a new method to determine the importance values of quality attributes which use the satisfaction index and dissatisfaction index of customer in Kano's model. A case study of TV set are solved by the proposed method and the result is compared with AHP pairwise comparisons and ASC(Average Satisfaction Coefficient). The results of the proposed method is similar with those of AHP pairwise comparisons and ASC. The proposed method is an effective tool to determine the importance values of quality attributes to supplement existing research's shortcomings.

The study mainly discusses appreciation of interactive art works seen from the perspective of play attributes that make spectators glimpse the truth of things. The general studies of interactivity, as one of remarkable features in contemporary art, are regarding the relation between the effects of digital media and interactivity as well as video games. From the preceding discussion, I analyze the effects of the appreciating interactive art works which are focused on new sensory systems, the methods to intuit the essence of the art works. Based on the concept, as I investigate the play attributes found in the interactive art works, this study gives attention to the possibility that if the spectators can reach the inherent aspects of interactive art works, while interacting them. Thus to discuss the properties of the play, this article studies play concept of Johan Huizinga(1872-1945), psychologist and anthropologist and play theory of Hans Georg Gadamer(1900-2002) who considers play as a metaphor for art. As Huizinga thinks acting is the important attribute of play, Gadamer argues whenever the term 'play' is used, we should think about 'to-and tro movement' and the movement is absence of goal as well as endlessly renews through repetition. Then what we should pay attention to, seeing the essence of art and play as similar? That is, Gadamer claims, we can understand the truth of things through the play. To apply the play concept to the interactive art works, I research the works of Maurice Benayoun(1957 - ), French interactive artist. By employing interactivity, he attempts to extend and affect the experience of his art works to one of social phenomenon. Striving this, spectators can widen and deepen the breadth of their intuition and recognize the essence of art works. It is the interactive art works that can be the apex of the transformation of structure from the play to the art. The endless repetitive process of play, which is free creation-annihilation process, is similar with the interactive experience of spectators that is variable, de-centered, and multi-sensory. The pure action of the play lets us recognize, sense and accept the world and through the system of interactive art experience, we can expand the horizons of perception. Interactive art works with these play attributes are capable of playing the role that the spectators glimpse the truth of things and experience the world around them.

The aim of this study was to provide strategic implications for the coffee market in which competition got severer through IPA analysis based on the attributes of selection of a specialized franchise coffee shop. The results of a positive analysis conducted with undergraduates in their twenties were as follows: According to the evaluation of the importance of the attributes of selection of a specialized coffee shop, the most important were 'cleanliness and hygienic facilities inside the shop (6.09)' and 'taste and quality of the menu (coffee) (6.09)'. According to the performance analysis, those showing the highest performance were 'brand image (4.92)' and 'cleanliness and hygienic facilities inside the shop (4.92)'. According to the result of IPA analysis, what customers regarded as being the most important were 'taste and quality of the menu (coffee)', 'kindness of the staff', and 'cleanliness and hygienic facilities inside the shop', and, in fact, they showed great performances as well. However, 'price of the menu (coffee)' was regarded as being important but did not indicate a great performance; therefore, they showed dissatisfaction with it. Although they did not think 'environment around the shop', 'brand image', 'brand recognition' or 'interior size and scale of the shop' were important, the attributes did not appear to show great performances. Therefore, we need constant maintenance strate gies regarding the fact that consumers are considered to be very important for evaluation, and should make efforts to change the price in advance.

본 연구에서는 기존에 이용되었던 디자인 프로세스의 실증적 단점들을 극복할 수 있는 소비자 지향적인 방법론을 제안하였다. 즉, 기존의 디자이너 직관에 의한 디자인 속성 도출 방법과는 다르게, 디자인 속성을 규명하지 않은 상태에서 소비자들이 선호하는 제품의 중요 디자인 속성을 추출해 내는 소비자 관점의 디자인 속성 도출방법을 제시하였다. 실증분석에서는 구체적인 속성 규명을 요구하지 않는 PRETREE 모형을 활용하여 유무선 전화기를 대상으로 소비자 선호 기반 중요 디자인 속성을 도출하고 그 시사점을 제시하였다. PRETREE 모형은 심리학, 소비자학, 경영학분야에서 널리 활용되어 왔던 소비자 선택모형으로, 디자인분야에서도 주관적으로 치우칠 수 있는 디자인 평가를 계량화할 수 있는 새로운 분석방법으로 활용될 수 있을 것으로 기대된다.

Although digital contents markets grow very rapidly and are known as a higher value added industry, there is also potential risk in producing digital contents. Thus, many firms have begun to produce a firm's digital contents by outsourcing from other companies in order to catch-up new technologies and to make stable profits. However, since contracts are decided mostly based on bidding price and also standard contract are not available, there is a limit on the benefit from the contents outsourcing. Thus, this study argues that if both contract factors such as contract concreteness and flexibility are well managed, the on-line digital contents will increase the performance of a firm. This study deals with the influence on the firm's performance by the outsourcing in contract factors based on the empirical analysis. Using regression analysis with these two dependent variables, the findings showed that the contract concreteness had positive effects on both cost improvement performance and efficiency improvement performance, but the contract feasibility only had positive effect on efficiency improvement performance. In addition, the result of the study showed that the contract performance of outsourcing the digital contents have a positive impact on the partnership intention.

This study aims to subdivide consumers by attributes determined mainly by consumers of fresh ginseng. It is to compare and analyze the characteristics by cluster, and to deduce the implications on distribution and marketing. For this study, a survey was conducted targeting 250 consumers of fresh ginseng. The factors were deduced through performing the exploratory factor analysis on the results of the survey, and the consumers of fresh ginseng were classified through cluster analysis. As a result of the study, the attributes considered for the purchase of fresh ginseng were condensed to the three factors: physical characteristic factor, safety factor, and cultivation indication information factor. With these as the standard, the consumers of fresh ginseng were subdivided into the three clusters: safety-oriented consumption type, label-centered consumption type, and high involvement consumption type. It was found that there were differences in demographic characteristics and attributes considered for purchase of fresh ginseng by cluster analysis. This study suggests the implications for revitalization of the fresh ginseng industry by subdividing consumers of fresh ginseng and suggesting the characteristics by cluster.

Seolleongtang, a traditional broth in Korea, is expected to become a hot global item for its unique flavor and healthiness. In this study, the correlations between sensory attributes and physicochemical characteristics were studied for the popular seolleongtang stock products through descriptive analysis, sensory evaluation and analysis of salt, soluble solid, protein, viscosity and color for the quality control. Our results indicate that color, concentration, viscosity, and freshness are important attributes in evaluating the quality of seolleongtang stock. There were significant differences between preference and sensory attributes among the stock products. Significant correlations were found between flavor and texture and overall acceptability, as well as beany odor and aroma. Preference and physicochemical aspects also correlated, and indicate that a range of salt, solubility, and viscosity are applicable as quality control factors in seollengtang stock.

This study examines the effects of restaurant attributes on customers' perceptions of price and brand reputation. Four restaurant attributes were used to represent restaurant quality. Multiple regression was conducted to measure the relationships between the four restaurant attributes and price and brand reputation. Further, an independent T-test was used to compare differences between perceptions of locals and tourists with regard to restaurant quality under two categories (price and brand reputation) after they selected a restaurant. Results of this study revealed that residency did not have a significant impact on customers' perceptions of price or brand reputation, whereas restaurant attributes did have an impact. Taste was a predictor of perceived price, whereas service and atmosphere were predictors of brand reputation. In addition, comparison of restaurant attributes between locals and tourists showed that sanitation and service were significantly different in accordance with price and atmosphere, whereas taste and service were significantly different in accordance with brand reputation. Locals showed higher means for each restaurant attribute compared to tourists.