- E-ISSN2586-7342
- KCI
E-ISSN : 2586-7342
Vol.7 No.3
Abstract
Purpose of the research: This study aims to explain the state of marketing using fun among recent popular marketing strategies. Although companies are using various differentiated marketing strategies to gain a competitive edge, among them, fun marketing has constituted the most effective area of interest recently. Research design and methodology: To extract the customer selection attributes of fun marketing, after reviewing the literature, six optional attributes were selected from the factors of fun marketing towards consumers such as funny design, language play, celebrity use, funny taste, how to eat, and newtro (new + retro). Out of 300 questionnaires, 276 were used for analysis, excluding unscrupulous or incomplete questionnaires. The results were reviewed for validity and reliability using SPSS andAMOS, and the hypothesis was verified using structural equation modelling (SEM). Principal results: The results showed that funny design, language play, and newtro statistically significantly affected customer satisfaction, but celebrity use, funny taste, and eating methods had no significant effect. It was also confirmed that satisfaction had a statistically significant effect on repurchase intention. Major conclusions: This study can serve as basic data to enhance the marketing strategy of the food service industry, and it provides theoretical and practical implications.
Abstract
The purpose of this study was to explain the influence of motivation, leadership, and discipline on the performance of the midwife at Sharia Hospital X in Central Java Indonesia before the Covid-19 pandemic. This research is a combination between quantitative research and qualitative research (mix method). The population in this study were all midwives sharia hospital x in central java Indonesia, totaling 75 people. The primary data in this study came from questionnaires, interviews, observation, and documentation, then from the results of the analysis and data processing the researcher interpreted it more deeply using qualitative methods. The results of this study conclude that motivation, leadership, and discipline are proven to have a positive and significant effect on the performance of midwives, thus it can be concluded that an increase in motivation, leadership, and discipline in work will be able to improve the performance of the midwifes Sharia Hospital X. These results give an understanding that every time there is an increase in motivation, leadership, and work discipline, it will increase the performance of the midwifes. Motivation is the biggest variable affecting the performance, leadership is the second and work discipline is the smallest variable that affects the performance of midwives.
Abstract
This study examined the effects of kinesio taping on recovery from fatigue induced by an exercise of concentric contraction using an isokinetic machine. The fatigue was introduced by a mode of exercise at 60°/sec, 50 repetitions for three sessions. The changes of blood ammonia, lactate, LDH, and CK as a marker of fatigue were monitored. Eight healthy collegiate students participated in two experiments; 1) kinesio taping application condition and 2) no kinesio taping application condition. Before experiments, their physical characteristics were measured. For the experiment, blood samples were taken before and immediately after exercise, and 24hr as well as 72hr of recovery period. Window SPSS package 12.0 version was used and one-way ANOVA with repeated measures were employed. The results were as follows. 1) Blood ammonia tended to reduce along the recovery, but no differences between conditions were noticed. 2) Blood lactate tended to reduce during the recovery period, but differences between conditions were not noticed. 3) The LDH was not different between conditions and CK tended to reduce during the recovery period, but differences between conditions were not noticed. Based on the results, kinesio taping did not influence on recovery phase of blood ammonia, lactate concentration, LDH, and CK.
Abstract
The purpose of this study was to investigate the effects of turmeric intake and weight training on blood alcohol concentration, liver enzyme levels of and their effects on health promotion in adult males. There was no significant difference of taking turmeric powder combined with weight training exercise on blood alcohol levels in adult men who consumed alcohol on a regular basis. There was also no change on the change of body composition. The results were collected from elite athletes that had spent more than 10 years in their respective sports so it is difficult to observe any significant results from 8 weeks, short-term exercises of 1RM 70~80%, 3 times per week. In the next study, it is necessary to divide the subjects into more diverse groups and subject them by varying amounts of turmeric intake, exercise, etc., in order to fully study and understand the effects on blood alcohol level, change, and health promotion. Consequently, this study demonstrated there were no significant differences in the effects of continuous drinking habits of adult men's turmeric powder intake and weight training exercise on changes in GOT, GPT, γ-GTP, and blood alcohol concentrations. Moreover, health improvements themselves didn't affect changes in body composition.
Abstract
The purpose of this study is to analyze the work value factors regarded as important by the culinary-related graduates in their 20s, and also to analyze the effects of work value factors on the life satisfaction. To achieve this purpose, this study analyzed the data of 155 graduates from departments including 'culinary arts', 'foodservice', and 'confectionery' among the college graduates in their 20s who participated in GOMS 2018. The results of analysis are as follows. First, the new generation majors in culinary arts showed the high importance of their aptitude and interest, employment stability, earned income. Second, in relation to the major field, the male graduates majored in culinary arts more highly perceived the importance than the female graduates majored in culinary arts. On the other hand, regarding the social reputation of job and work duty, the female graduates majored in culinary arts more highly perceived the importance than the male graduates majored in culinary arts. Third, the developmental value factor of work value had positive effects on the life satisfaction. Thus, the career-related staffs or professors of college should provide the career guidance by considering gender when the majors in culinary arts transit to the labor market after graduation.