Taehun Kim, Guk Bae Kim, Hyun Kyung Song, Yoon Soo Kyung, Choung-Soo Kim and Namkug Kim
This study aims to systemically evaluate morphological printing errors between computer-aided design (CAD) and reference models fabricated using two different three-dimensional…
Abstract
Purpose
This study aims to systemically evaluate morphological printing errors between computer-aided design (CAD) and reference models fabricated using two different three-dimensional printing (3DP) technologies with hard and soft materials.
Design/methodology/approach
The reference models were designed to ensure simpler and more accurate measurements than those obtained from actual kidney simulators. Three reference models, i.e. cube, dumbbell and simplified kidney, were manufactured using photopolymer jetting (PolyJet) with soft and hard materials and multi-jet printing (MJP) with hard materials. Each reference model was repeatably measured five times using digital calipers for each length. These values were compared with those obtained using CAD.
Findings
The results demonstrate that the cube models with the hard material of MJP and hard and soft materials of PolyJet were smaller (p = 0.022, 0.015 and 0.057, respectively). The dumbbell model with the hard material of MJP was smaller (p = 0.029) and that with the soft material of PolyJet was larger (p = 0.020). However, the dumbbell with the hard material of PolyJet generated low errors (p = 0.065). Finally, the simplified kidney models with the hard material of MJP and soft materials of PolyJet were smaller (p = 0.093 and 0.021) and that with the hard material of PolyJet was opposite to the former models (p = 0.043).
Originality/value
This study, to the best of authors’ knowledge, is the first to determine the accuracy between CAD and reference models fabricated using two different 3DP technologies with multi-materials. Thus, it serves references for surgical applications as simulators and guides that require accuracy.
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Myung‐Ja Kim, Choong‐Ki Lee, Woo Gon Kim and Joung‐Man Kim
The purpose of this paper is to examine the structural relationships among lifestyle of health and sustainability (LOHAS), healthy food choices, trust, and emotional loyalty and…
Abstract
Purpose
The purpose of this paper is to examine the structural relationships among lifestyle of health and sustainability (LOHAS), healthy food choices, trust, and emotional loyalty and the moderating role of age between seniors and non‐seniors in restaurants.
Design/methodology/approach
Partial least squares (PLS)‐graph software (version 3.0) was used to analyze the measurements and structural models. The authors employed a PLS regression analysis for both the formative and reflective constructs in the empirical test of the research model.
Findings
The study revealed that the senior market segment differs from the non‐senior market segment in the following ways: the magnitude of impact of LOHAS on healthy food choices is much stronger for senior diners than for non‐senior diners and the impact of LOHAS on trust and emotional loyalty is greater for seniors than non‐seniors.
Research limitations/implications
The results of this study can guide the restaurant industry in its research on the implications of LOHAS for seniors.
Practical implications
Restaurant marketers should develop different strategies for the senior and non‐senior market segments, and they need to focus on target segments rather than attempting to appeal to the market as a whole.
Originality/value
This paper assists researchers and practitioners by shedding light on the differences among LOHAS, healthy food choices, trust, and emotional loyalty between senior and non‐senior diners.
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Sun Kyung Yoon, Jae Hyun Kim, Jung Eun Park, Chan Ju Kim and Ji Hoon Song
The purpose of this study is to examine the influences of creativity, psychological ownership (PO) and perceived organizational support (POS) on knowledge creation, using the…
Abstract
Purpose
The purpose of this study is to examine the influences of creativity, psychological ownership (PO) and perceived organizational support (POS) on knowledge creation, using the integrative systems model of creativity.
Design/methodology/approach
A survey was used to collect data from 188 workers in Korean public service organizations. Analyses, including bootstrapping and hierarchical regression analysis, were performed to determine the mediating effect of PO and also the moderating and the moderated mediating effects of POS.
Findings
The results showed that PO mediates partially between creativity and knowledge creation and that POS moderates the relationship between PO and knowledge creation. Notably, the moderated mediating effect of POS was only significant when employees had a high level of POS.
Practical implications
The findings suggest that creativity dissemination requires employees’ social consciousness, collaborative interactions and organizational support. The results imply that human resource development (HRD) practitioners need to cultivate the creativity capacity in the organization.
Originality/value
This study discusses the effects of PO and POS on creative performance, which HRD professionals and organizational leaders draw attention to for organizational development. Implications for organizational composition and interventions to enhance creative performance are provided.
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Jeong Hyun Kim, Jungkeun Kim, Seongseop (Sam) Kim and Tadesse Bekele Hailu
This paper aims to investigate travelers’ intentions to use ChatGPT and the influential factors affecting their decision-making.
Abstract
Purpose
This paper aims to investigate travelers’ intentions to use ChatGPT and the influential factors affecting their decision-making.
Design/methodology/approach
Four studies were conducted to test three hypotheses. Four groups of respondents totaling 593 (Study 1), 337 (Study 2), 374 (Study 3) and 385 (Study 4) survey participants were used for data analyses.
Findings
Overall, the findings confirmed the impacts of technology usage experience and ChatGPT’s mistakes and provided additional information on travelers’ intentions to use ChatGPT. The four hypotheses were supported.
Originality/value
The findings can help researchers and industry to understand travelers’ intentions to use ChatGPT and their responses to its functions.
研究目的
这项研究调查了旅行者使用ChatGPT的意图, 以及影响其决策的重要因素。
设计/方法/步骤
通过进行四项研究来验证三个假设。四组受访者总共593名(研究1)、337名(研究2)、374名(研究3)和385名(研究4)参与了数据分析。
研究结果
总体而言, 研究结果证实了技术使用经验的影响、ChatGPT的错误并提供了有关旅行者使用ChatGPT意图的更多信息。四个假设均得到了支持。
独创性/价值
研究结果可以帮助研究人员和业界了解旅行者使用ChatGPT的意图, 以及他们对其功能的反应。
Objetivo
Este trabajo investiga la intención de los viajeros en el uso de ChatGPT y su influencia en el proceso de decisión de viaje de los viajeros.
Diseño/Metodología/Enfoque
Se han desarrollado cuatro estudios para probar tres hipótesis. Cuatro grupos de participantes: 593 (Estudio 1), 337 (Estudio 2), 374 (Estudio 3), y 385 (Estudio 4) participantes respondieron la encuesta y sus respuestas utilizadas para el análisis de datos.
Resultados
En resumen, los resultados confirman el impacto de la experiencia de uso de la tecnología, los errores de ChatGPT, proveyendo información adicional sobre la intención de uso de ChatGPT por los viajeros. Las cuatro hipótesis de investigación fueron aceptadas.
Originalidad/Importancia
Los resultados pueden ser útiles para la academia y la industria sobre la comprensión en la intención de uso de ChatGPT, tanto por los viajeros, como sus respuestas sobre su función.
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Hyo Kyung Song, Eunsoo Baek and Ho Jung Choo
The purpose of this paper is to understand how augmented reality (AR) try-on experiences facilitate consumers’ shopping decision. Focusing on the immersion and psychological…
Abstract
Purpose
The purpose of this paper is to understand how augmented reality (AR) try-on experiences facilitate consumers’ shopping decision. Focusing on the immersion and psychological ownership, the study investigated how the properties of AR experiences (environmental embedding (EE) and simulated physical control (SPC)) affect decision comfort.
Design/methodology/approach
This research theoretically and empirically analyzes how each property of AR experiences affects consequential psychological states and then further increases decision comfort by employing an existing AR try-on mobile application. A total of 99 valid responses were used for the partial least square structural equation modeling analysis. One’s prior AR try-on experience was predicted as a moderator and analyzed using SPSS-based PROCESS macro.
Findings
The results demonstrated that EE and SPC evoke immersion and the feeling of ownership of a virtual product, which increased decision comfort. The moderating effect of one’s prior AR try-on experience showed that the impact of EE and SPC on immersion was attenuated for those with prior experience. Further, immersion mediated the effect of EE but SPC on the feeling of ownership, which corroborated the direct effect of SPC on the feeling of ownership.
Practical implications
Firms must consider technological and user-experience features that can induce users to perceive high levels of AR characteristics such as EE and SPC. Practitioners should develop realistic content that can correctly place virtual products on users to enhance EE. Including more interactive features is encouraged to provide users with a feeling of control toward the virtual product that directly leads to ownership and positively affects decision making. Further, practitioners need to be cautious about consumers getting used to the new technology; retailers and marketers need to focus on creating new and innovative content to continually engage customers.
Originality/value
This study adopted EE and SPC to determine how each property of AR experience forms the consequential psychological states, particularly depending on one’s prior experience. Methodologically, the study provided external validity in conducting an experiment by adopting an existing AR mobile application available in the market and employing an objective measure of respondents (e.g. prior AR try-on experience).
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Despite being the intellectual foundation on which the notion of heritage is built and a critical element in all programmes aimed at heritage protection, interpretation as a…
Abstract
Purpose
Despite being the intellectual foundation on which the notion of heritage is built and a critical element in all programmes aimed at heritage protection, interpretation as a concept and practice is not well understood or used.
Design/methodology/approach
The paper explores the reasons for and consequences of heritage interpretation as a concept and practice not being well understood using case studies within the United Nations Educational, Scientific and Cultural Organization (UNESCO) heritage arena in East Asia.
Findings
The paper shows how heritage interpretation impacts both positively and negatively on nation-building within states and the shaping of international relations between states. It identifies heritage interpretation approaches that might help to achieve reconciliation between peoples recently engaged in international conflicts. These concerns are not confined to East Asia but apply across the world.
Originality/value
The discussion draws together the three principal forms of heritage in UNESCO's global project: heritage places, protected under the World Heritage Convention; living or embodied heritage, safeguarded under the Intangible Cultural Heritage Convention and documentary heritage preserved under the Memory of the World Program. Suggestions are made as to how the organizations and agencies charged with heritage protection should and could modify their interpretation policies and procedures to help remediate existing negative impacts and avoid creating new tensions in future.
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Hyo Sun Jung and Hye Hyun Yoon
The purpose of this study is to examine the effects of hospitality employees’ emotional intelligence (EI) on their stress-coping styles and job satisfaction.
Abstract
Purpose
The purpose of this study is to examine the effects of hospitality employees’ emotional intelligence (EI) on their stress-coping styles and job satisfaction.
Design/methodology/approach
The sample consisted of 366 food and beverage employees in the Korean hospitality industry. The validity and reliability of the respondents’ replies regarding EI, stress-coping styles and job satisfaction were tested through exploratory factor analysis, reliability analysis and confirmatory factor analysis. Once the measure was validated, a structural equation model was used to test the validity of the proposed model and hypotheses.
Findings
The results showed that the elements of EI (i.e. self-emotion appraisal [SEA], use of emotion [UOE], regulation of emotion [ROE] and others’ emotion appraisal [OEA]) had a significant, positive effect on the cognitive-appraisal coping style, whereas only SEA and UOE had a significant, positive effect on the problem-solving coping style. Meanwhile, SEA had a significant, negative effect on the emotion-focused coping style. In addition, employees’ problem-solving and cognitive-appraisal stress-coping styles showed a significant, positive effect on their job satisfaction. Employees’ UOE and ROE demonstrated a significant, positive effect on job satisfaction.
Research limitations/implications
The generalizability and, therefore, implications are limited to the Korean hotels and family restaurants. Future research needs to closely examine models and variables which may become the causes of individual traits, relationship traits and leadership.
Originality/value
Strategies to cope with stress and job satisfaction used by family restaurant employees showed more sensitive effects of control than hotel employees did in the organic causal relationships between EI and strategies to cope with stress/job satisfaction. The results of this study, which indicate that hospitality companies can increase employees’ job satisfaction by enhancing their employees’ EI, suggest detailed and practical alternatives to human resource management, as employees with higher degrees of EI can bring positive outcomes to both organizations and employees. Hospitality employees’ EI is significant in terms of organizational performance.
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Jae Kyeong Kim, Hyun Sil Moon, Byong Ju An and Il Young Choi
Many off-line retailers have experienced a slump in sales and have the potential risk of overstock or understock. To overcome these problems, retailers have applied data mining…
Abstract
Purpose
Many off-line retailers have experienced a slump in sales and have the potential risk of overstock or understock. To overcome these problems, retailers have applied data mining techniques, such as association rule mining or sequential association rule mining, to increase sales and predict product demand. However, because these techniques cannot generate shopper-centric rules, many off-line shoppers are often inconvenienced after writing their shopping lists carefully and comprehensively. Therefore, the purpose of this paper is to propose a personalized recommendation methodology for off-line grocery shoppers.
Design/methodology/approach
This paper employs a Markov chain model to generate recommendations for the shopper’s next shopping basket. The proposed methodology is based on the knowledge of both purchased products and purchase sequences. This paper compares the proposed methodology with a traditional collaborative filtering (CF)-based system, a bestseller-based system and a Markov-chain-based system as benchmark systems.
Findings
The proposed methodology achieves improvements of 15.87, 14.06 and 37.74 percent with respect to the CF-, Markov chain-, and best-seller-based benchmark systems, respectively, meaning that not only the purchased products but also the purchase sequences are important elements in the personalization of grocery recommendations.
Originality/value
Most of the previous studies on this topic have proposed on-line recommendation methodologies. However, because off-line stores collect transaction data from point-of-sale devices, this research proposes a methodology based on purchased products and purchase patterns for off-line grocery recommendations. In practice, this study implies that both purchased products and purchase sequences are viable elements in off-line grocery recommendations.
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Jeremy Whaley, Jinha Lee and Youn-Kyung Kim
The purpose of this paper is to investigate whether guests’ tipping motivations (i.e. server quality, social norm and food quality) and demographic characteristics (i.e. gender…
Abstract
Purpose
The purpose of this paper is to investigate whether guests’ tipping motivations (i.e. server quality, social norm and food quality) and demographic characteristics (i.e. gender, age and income) influence loyalty to the server in a restaurant.
Design/methodology/approach
Based on a national online survey consumer panel comprised of 468 participants, the authors utilized decision tree using R statistical software. Predictor variables were tipping motivations and demographic characteristics (age, gender and income). Target variable was loyalty to the server.
Findings
The findings suggest that social norm, food quality and income influence customers’ loyalty toward the same server on future visits. Social norm turned out to be the strongest predictor. If consumers did not have high social norm on tipping, their loyalty toward a particular server was affected by the combination of determinants such as server quality, social norm, income and food quality.
Research limitations/implications
Future research can identify or develop scales of tipping motivations with stronger reliabilities in the context of restaurants. Future research can also explore other demographic differences (e.g. ethnicity and sexual orientation) in tipping motivations and server loyalty.
Practical implications
Servers are indeed the primary contact point and they are in the most influential position with consumers. Overall, results of this study provide an interesting insight in that restaurant guests’ experience can be ruined by bad quality of food or can be mitigated by server quality. Thus, this research highlights a step-by-step process as to the actions that a server may perform and manage in order to enhance server loyalty.
Originality/value
Loyalty has been examined in the context of products, brands or service providers. This study focuses on loyalty toward a specific server, because the consideration of server–guest relationship provides both a compelling and timely area of study in that restaurants continue to look for unique ways to drive server–guest rapport and customer loyalty.