This research empirically tested a theoretical model by defining senior customers’ intentions to use robot service restaurants emerging in South Korea. Non-face-to-face services have become increasingly important for seniors. Therefore, restaurant marketers should cater to senior customers’ needs by sustaining robot service restaurants. The study analyzed 243 questionnaires to verify the reliability and validity of the measurement items. The research hypotheses were examined using structural equation modeling (SEM). The suggested model comprised three stages: motivated consumer innovativeness (MCI), perceived value, and planned behavior (attitude, intention to use). The results revealed that senior customers’ perceived values positively influenced attitude and were enhanced by hedonically MCI (hMCI) and socially MCI. Moreover, the hedonic and social elements of motivation improved the attitude and usage intentions of robot service restaurants for senior customers. However, these relationships differed in terms of the income level of the customer groups. For the low-income senior-level group, hMCI was more influential on the perceived value. This study is meaningful because it analyzes the effect of MCI of seniors on the perceived value of robot service restaurants, which are growing rapidly in South Korea. It has empirically proved the moderating effect of different income groups, providing practical implications.

This study aimed to test empirically a theoretical model defining the selection attributes of pet food, which are increasing notably in Korea. The proposed model incorporates three phases: Selection attributes, recommendation and attitude, and purchase intention. A total of 450 questionnaires were issued, and the survey results were analyzed to verify the reliability and validity of the measured variables. A Structural Equation Model (SEM) was used to test the hypotheses of the study. The results showed that package design, price fairness, brand reputation, and perception of product healthiness positively affected both recommendation and attitude; moreover, purchase intention was enhanced by recommendation and attitude. However, the relationships between attributes, recommendation, and attitude differed among pet food shopping channels. This study analyzed the relationships between the selection attributes of pet food, recommendation, and attitude when customers bought pet food. It further analyzed how the relationship between selection attributes and recommendation, and the relationship between selection attributes and attitude differed between groups using online and offline channels for their purchase during COVID19 pandemic.

[Purpose] The aim of this study was to investigate the effects of static and dynamic balance by using Medicine-ball and Swiss-ball exercises. [Subjects and Methods] Thirty-six normal adults who agreed to participate were included in the study. Subjects were randomly assigned to the Medicine-ball (n=18) and Swiss-ball groups (n=18). The participants performed the exercise for 6 weeks. Balance error scoring system and one leg standing test were performed to determine static balance, and functional reach test and timed up and go test were performed to determine dynamic balance. [Results] A significant improvement was observed from the Medicine-ball and Swiss-ball exercises, but no difference was found between the groups. In addition, a significant difference was found between balance error scoring system, one leg standing test and functional reach test after pre- and post-exercise of the Medicine-ball and Swiss-ball. [Conclusion] The findings of this study showed that the Medicine-ball and Swiss-balls were effective in improving static and dynamic balance.

This study aims to determine the important selection attributes of instant noodles that significantly affect consumer satisfaction in Korea and China. Several factors such as taste, price, quality, design, and brand were tested, and the relationships between satisfaction and repurchase intention were analyzed. Based on previous studies, it was found that the importance of selection attributes for instant noodle is taste, price, quality, design, and brand. Using structural equation modeling, 1,027 questionnaires were surveyed for a statistical method of examining the proposed hypotheses in China and Korea. Results of the study reveal that the importance of selection attributes affected satisfaction significantly. Furthermore, the path coefficient of satisfaction that leads to repurchase was found to be significant. However, consumers’ perceived importance of selection attributes of instant noodles varied according to the countries. The path coefficients from taste to satisfaction were more significant for Korean consumers (β = 0.542) than for Chinese consumers (β = 0.359). Meanwhile, the path coefficient from corporate brand to satisfaction was more significant for Chinese consumers (β = 0. 305) than Korean consumers (β = 0.218). This study analyzes the significant selection attributes of instant noodles, the results provide meaningful implications for instant noodle companies in each country regarding the specific attributes they need to prioritize.