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옴니채널 리테일링 경험고객의 정서적 몰입이기업과 고객 간 관계에 대한 만족과 지속이용의도에 미치는 영향
안명아,홍수지,김승화 한국유통경영학회 2019 유통경영학회지 Vol.22 No.5
Purpose: As technology has improved, new ways of providing products to customers have introduced in the retail industry. Omnichannel, integrating the physical and online retailing, provides a ubiquitous shopping environment for customers. Understanding the attitudes and behavioral intentions of customers is the first step for firms to gain benefits by adopting omnichannel as their new retail paradigm. This paper aims to examine how the characteristics of omnichannel and attitudes towards omnichannel influence the customers’ behavioral intention. This research also investigates what factors do affect relationship satisfaction and customers’ continuous intention of omnichannel service. Research design, data, and methodology: Using an online survey, customers who had experience of omnichannel service participated in the study. Structural equation modeling was used to estimate the relationships between omnichannel characteristics, subjective norm, perceived behavioral control for TPB (Theory of Planned Behavior), perceived value, affective commitment, relationship satisfaction, and continuance intention. Results: The results showed the significant influence of pleasurable omnichannel experience on the perceived value. Further, this research highlights the positive effect of perceived behavioral control on the perceived value of the omnichannel. The results showed that there was a significant positive relationship between perceived value, affective commitment, relationship satisfaction, and continuance intention. This research demonstrated that relationship satisfaction is the key determinant to continuance intention for omnichannel. There was no direct relationship between satisfaction and continuance intention. However, customers who satisfied with a relationship did show the intention to use the omnichannel continuously. Conclusions: This paper provides a managerial implication for managers to develop competitive strategies for customer retention. Firms need to strengthen their relationship quality to prevent customer churn. By giving an enjoyable experience to their customers, customers can perceive the value of omnichannel positively. Further, once customers perceive the value, they become committed to that firm. The present research provides evidence that affective commitment can positively influence relationship satisfaction and continuance intention for omnichannel. It is also necessary to let customers believe they can handle the omnichannel. The current findings suggest that retailers should give a pleasurable and controllable omnichannel experience to make customers committed with them, and satisfied with the relationship.
Microwave Oven을 利用한 含水量 測定에 關한 硏究
安明秀 誠信女子大學校 1979 硏究論文集 Vol.12 No.-
본 실험에서 얻은 결과는 다음과 같이 要約될 수 있다. 1. 食品의 含水率測定時에 microwave oven을 사용하는 것은 conventional drying oven의 사용보다 조작이 간편하고 시간이 절약되며 또한 측정치도 매우 정확하므로 水分定量器具로서 그 有用性이 인정된다. 2. 밀가루의 경우 microwave를 사용하여 含水率을 측정하는 때의 所要時間은 重量과 매우 밀접한 關係가 있다. 즉 중량이 증가함에 따라 所要時間이 길어지며 關係는 상호 비례하므로 일정한 관계식으로 설명될 수 있다. 그러나 microwave의 침투깊이와 시료의 크기 및 두께와의 관계, 시료의 水分含有率에 따른 所要時間 및 含水率의 變化에도 상당히 큰 영향이 있을 것으로 사려되므로 앞으로 계속 조사 연구하여야 한다고 생각한다.
안명수,조이경 한국식생활문화학회 1998 韓國食生活文化學會誌 Vol.13 No.2
A survey was carried out to investigate into high school girls' food intake pattern and their behavior for weight control. The average height and weight of the subjects were 161㎝ and 52.9㎏, while 53.3% of them usually had breakfast which 83.7% of them had steamed rice and dishes, 64.7% of residue (46.7%) them often skipped breakfast because they didn't have to eat. Most of them had lunch which prepared from home at lunch time (75.7%), they choosed foods at first by taste(71.9%), but they almost didn't consider the nutritional aspects, also they had very small amount of fruits and vegetables. They had snack more than once a day(93.4%), As snack, they used mainly cookies(39%), Ramyun and Ddukbocki(31.5%), and breads(17.6%). Meal time was shown to be short such as 10 or 20 minutes(40.7%), dinner was thought to be the most important meal(66.9%) In spite of their weight was standard(56.68%), they thought their style as fatty(48.1%) and they wanted to reduce weight(90.4%). 90.3% of all subjects were interested in weight control and students with standard sizes(52.7%) and/or/(p<0.05) lean weights(27.1%) had concerning about weight control significantly. The motive of attempt to weight control was shown to be effected by mass communication(49.1%) mainly, When they tried to lose their weight, 66.7% of them depended on their own judgement, while only 1.1% asked for the advice of a doctor. The most effective way to control weight was thought to increase the amount of exercise(52.7%) and to control the amount of food (32.2%).