• The Korean Journal of Franchise Management
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• v.11 no.4
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• pp.17-29
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• 2020

Purpose: As the untact culture has spread due to the recent COVID-19, the service industry as well as the beauty salon is shrinking. In order to overcome such a crisis in beauty salons, the lower dimension of beauty salon service quality is divided into servicescape, technical service, and employee service, and actions are taken with the 'perceived value of the customer' as a parameter. In this study, S-O-R(Stimulus-Organism-Response) theory was applied for customer-centered analysis, and gender and regularity were selected as moderator variables to add practical implications. Research design, data, and methodology: All constructs were measured using items developed and used in the previous study. A total of 261 questionnaires were collected online using NaverForm. The data were analyzed using factor analysis, correlation analysis, and measurement model analysis with SPSS 22.0 and AMOS 22.0. After testing the research model and hypothesis for the entire group, a multi-group analysis was conducted by dividing into male and female groups, regular customers, and non-regular customers. Results: First, this study showed that the service environment of beauty salon customers had a negative (-) effect on perceived utilitarian value, and the technical service and perceived hedonic value had a positive (+) effect on the customer's behavioral intention. Technical service and employee service had a positive (+) effect on perceived hedonic value, but perceived hedonic value did not affect customer's behavioral intention. Second, there is no statistically significant difference in each path between male and female groups. Third, there was a statistically significant difference between regular customers and non-regular customers, only the path that the servicescape influences the perceived hedonic value. Conclusion: According to the results of this study, technical service and utilitarian value should be considered in order to induce behavioral intention of customers, and technical service quality should be considered first. Also, operating a beauty salon requires a differentiated approach to the salon servicescape according to the ratio of non-regular and regular customers. The beauty salon servicescape generally showed negative practical value for non-regular customers, but positive for the Hedinic value for servicescape such as comfortable service and clean interior for regular customers.

• Journal of the Korean Society of Clothing and Textiles
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• v.39 no.1
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• pp.15-29
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• 2015

This study analyzes the mechanism that explains how various service quality factors are related to consumer satisfaction when plus-size and regular-size women are engaged in fashion shopping. We constructed and tested service quality- perceived value-satisfaction model with size as a control variable. We defined plus-size women as those with a BMI over 25 and regular-size women below 25. Data were collected during April and May, 2012 and responses from 189 plus-size women and 246 regular-size women were used in the final analysis. The results are as follows. First, among service quality factors, attention was significantly related to perceived service value for both plus-size women and regular-size women. However, store facilities were significantly related to perceived service value for only plus-size women and kindness was significantly related to perceived service value only in the case of regular-size women. Second, perceived service value was significantly related to product satisfaction and service satisfaction for plus-size women and regular- size women. However a moderating effect was found between the groups where the influences of perceived service value on product satisfaction and service satisfaction in the case of plus-size women were greater than regular-size women. Third, in the case of regular-size women, service satisfaction was positively affected by product satisfaction. However, the relationship between them was not found in the case of plus-size women.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.359-368
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• 2004

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The ${\alpha}$ value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature ($T_0$) and peak gelatinization temperature ($T_p$) in functional rice compared with those in regular rice. The gelatinization enthalpy (${\Delta}H$) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

• Textile Coloration and Finishing
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• v.12 no.6
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• pp.344-352
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• 2000

Two kinds of nylon 6 fabrics with different fiber denier, such as ultramicro fiber(UMF) nonwoven fabric(monodenier 0.05d) and regular fabric(monodenier 2.92d) are dyed with C.I. Acid Red 18(leveling type) and C.I. Acid Blue 113(milling type). Dyeing rates and adsorption isotherms are measured at $60^\circ{C}$, pH 5.0 and at liquor ratio of 1 : 250. To investigate the effect of fixing agents (Matexil FA-SNX, Monorex-RD and Tinofix-ECO) on UMF nylon 6 nonwoven fabric, dyeing is carried out at 3~10% owf with 1 : 2 metal-complex acid dyes, such as Kayalax Navy R(unsulphonated type), Lanasyn Blue S-BL(monosulphonated type) and Kayakalan Black BGL(disulphonated type). The dyeing rate of UMF nylon 6 is faster than that of regular nylon 6. From the results of absorption isotherms, the regular nylon 6 has higher saturation value of Acid Red 18 compared with UMF nylon 6, whereas UMF nylon 6 has higher saturation value of the acid Blue 113. From the absorption isotherms of both acid dyes, the regular nylon 6 has higher saturation value of Acid Red 18, whereas UMF nylon 6 has higher saturation value of the acid Blue 113. The wash fastnesses of UMF nylon 6 increases in the order of metal-complek dye containing nonsulphonated group > monosulphonated group>disulphonated group. Aftertreatment of UMF nylon 6 dyed with unsulponated and monosulphonated dyes improves wash fastness upto grade 1.5, where as that of UMF nylon 6 dyes with disulphonated dye does not improve wash fastness.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.26-32
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• 2008

: In this experiment, three samples of oils were used. These oils were hydrated soybean oil, pure soybean oil and regular soybean oil. Oil was used after heating at $235-240^{\circ}C$ every four hours term and total heating hours was 16 hours. The physio-chemical analysis and sensory evaluation were performed on these oils. The hydrated soybean oil showed lower acid, peroxide and carbonyl value than the other two oils (p<0.05 or p<0.001). The other two oils were more affected in rancidity than the hydrated soybean oil. In color test, whereas L value lowed during the heating time, a and b value increased during the heating time. The tendency of high L value and low b value in a long-time heating was more apparant on the pure soybean oil and the regular soybean oil than on the hydrated soybean oil (p<0.05). In sensory evaluation, color and rancidity order increased during the heating time. The hydrated soybean oil showed color and rancidity order than the other two oils. In overall quality test, the pure and regular soybean oil that had been used for 12 and 16 hour were not preferable. The hydrated soybean oil that had been used for 16 hour were not preferable. In sensory evaluation, the hydrated soybean oil, the pure and regular soybean oil did not show a apparent difference, although the hydrated soybean oil had a little better scores on the overall quality.

• Journal of the Korean Mathematical Society
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• v.44 no.3
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• pp.683-695
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• 2007

A tournament is an orientation of a complete graph, and in general a multipartite or c-partite tournament is an orientation of a complete c-partite graph. In a recent article, the authors proved that a regular c-partite tournament with $r{\geq}2$ vertices in each partite set contains a cycle with exactly r-1 vertices from each partite set, with exception of the case that c=4 and r=2. Here we will examine the existence of cycles with r-2 vertices from each partite set in regular multipartite tournaments where the r-2 vertices are chosen arbitrarily. Let D be a regular c-partite tournament and let $X{\subseteq}V(D)$ be an arbitrary set with exactly 2 vertices of each partite set. For all $c{\geq}4$ we will determine the minimal value g(c) such that D-X is Hamiltonian for every regular multipartite tournament with $r{\geq}g(c)$.

• The Journal of Korean Academy of Prosthodontics
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• v.43 no.5
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• pp.662-670
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• 2005

Statement of problem: Little is known about the effect of abutment preparation procedure on do-torque values in different implant platform and the relationship of final do-torque values with different implant platform size. Purpose: This study evaluated the effect of abutment preparation procedure on do-torque values in different implant platform and the relationship of final do-torque values with different implant platform size. Material and method: Six ITI implants (2 narrow-neck implants, 2 regular-neck implants, 2 wide-neck implants) and six Branemark implants (2 narrow platforms, 2 regular platforms, 2 wide platforms) were embedded in each acrylic resin block with epoxy resin. Eighteen $synOcta^(R)$ abutments (6 narrow-neck implant-abutments, 6 regular-neck implant-abutments, 6 wide-neck implant-abutments) and eighteen esthetic abutments (6 narrow platform-abutments, 6 regular platform-abutments, 6 wide platform-abutments) were tightened to each implant with digital torque gauge. Initial do-torque values were measured using digital torque gauge. After preparation of abutments, Final do-torque values were measured with digital torque gauge. Results and conclusion: 1. Screws loosening or abutments motion were not detected in all experimental group, but some scratches of implant-abutment joints were detected in all group 2. Reduction ratios of final do-torque values were greater than initial do-torque values in all measured group, except in narrow-neck implant-abutment group (p<0.05). 3. Reduction ratios of final do-torque values in wide-neck implant-abutment group were greater than regular-neck implant-abutment group (p<0.01). 4. The greatest standard deviation value was detected in wide platform group in both implant systems.

• Korean journal of food and cookery science
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• v.19 no.5
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• pp.624-630
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• 2003

The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

• Journal of the Korean Society of Costume
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• v.53 no.6
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• pp.145-159
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• 2003

The purpose of this study was to classify body type for ready-to-wear sizes. The subjects were 300 women ages of 18-24. they were measured direct anthropometry. The body types for sizing system were divided by Rohrer Index. KS drop value and ISO drop value. The results of this study were as follows. 1. By adapting the Rohrer Index. we classify 3 types from anthropometric measurements. The thin type covered 39.3%, the standard type 51.0% and the obesity type 18.7%. The characteristics of clusters were as follows. Thin type was characterized by tall. slender type and slim. The standard type was characterized by middle sized. The obesity type was characterized by short. fat type. and large bust. 2. By adapting the KS system drop value. we classify 3 types from anthropometric measurements. The H type(drop 0) covered 25.6%. the N type(drop 6) 65.2% and the A type(drop 12) 9.2%. Type H was slightly tall large bust. and curved from waist to hip. Type A was slightly thin. large hip and smaller bust than type N. Principal factor components were bust size. The height could be divided into three groups. The Petite(l50cm) covered 5.5%. the Regular(l60cm) 64.7% and the Tall(l70cm) 29.8%. Through the crosstab of height and body type. we extracted regular height by N type 46.2% the largest cell. The body type was the higher order of N type. H type and A type. The tall was the higher order of Regular. Tall and Petite. 3. By adapting the ISO system drop value. we classify 3 types from anthropometric measurements. The H type(drop 0) covered 15.0%. the M type(drop 6) 41.0% and the A type(drop 12) 44.0%. Type H was slightly short. slightly fat and large bust. Type A was slightly tall. slight thin than type M. The height could be divided into three groups. We adjust the height section after allow for height distribution. The Short(152cm) covered 12.8%. the Regular(160cm) 66.9% and the Long(168cm) 20.3%. Through the crosstab of height and body type, we extracted regular height by M type 29.3% the largest cell. The body type was the higher order of M type, A type and H type. The tall was the higher order of Regular, Long and short.

• Bulletin of the Korean Mathematical Society
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• v.45 no.1
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• pp.75-93
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• 2008

The rate of convergence of the distribution of order statistics to the corresponding extreme-value distribution may be characterized by the uniform and total variation metrics. de Haan and Resnick [4] derived the convergence rate when the second order generalized regularly varying function has second order derivatives. In this paper, based on the properties of the generalized regular variation and the second order generalized variation and characterized by uniform and total variation metrics, the convergence rates of the distribution of the largest order statistic are obtained under weaker conditions.