• Journal of Fashion Business
• /
• v.20 no.2
• /
• pp.1-15
• /
• 2016

Currently, a lot of people are aware of their health and well-being, so they are concerned about their healthcare. 'Taekwondo' is one of the popular sports that Korean people are passionate about Taekwondo has also become globalized. The uniform of Taekwondo is gaining importance. Taekwondo involves a lot of movement, hence the pattern should facilitate the movement. In addition Taekwondo uniform pattern should meet the demands of functionality, fit and consumer design preferences. This study aimed to provide the basic data for development of Taekwondo uniform pattern based on design preferences and functionality to wearer satisfaction. The result of this method indicated fit and design details. Also, the length of pants, top, and sleeve was too wide, which has to more fitted for both of genders. For females, the breakpoint was too low, which requires some increase to make females feel more secure. In conclusion, the results of this study indicated that in order to increase 'Takwondo' value, Taekwondo uniform is required to be more fashionable and comfortable to wear, which could influence other sports wear.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.3
• /
• pp.207-216
• /
• 2018

This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for 'ramyon' than the other groups, and the Buddhist group had a higher preference for 'ginseng beverage' than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)'. Based on these results, the marketing implications of the study findings are discussed.

• Proceedings of the Korea Inteligent Information System Society Conference
• /
• 2002.05a
• /
• pp.181-190
• /
• 2002

전자 카탈로그 상에서의 상품 검색은 카탈로그에 명시되어 있는 상품을 찾는 표준상품검색과 소비자가 원하는 상품을 맞춤 하는 맞춤상품검색으로 분류할 수 있다. 현재의 대부분의 상품 검색은 표준상품검색에 의존하고 있다. 특히 기업간 구성요소기반(Component-based) 상품의 경우 표준상품검색만으로는 구매자의 다양한 요구에 응하기가 어렵다. 따라서 웹 상의 전자 카탈로그에서의 동적인 맞춤검색에 대한 요구가 증가하고 있다. 본 연구에서는 구성기반 상품에 대해서 표준상품검색만으로는 구매자가 원하는 상품의 검색가능성(Feasibility)과 검색된 대안들이 조정(Adjust) 프로세스 과정을 거쳐 최적해 도달 가능성(Admissibility)이 보장되지 않음을 보이고, 이에 대한 효과적인 방법론으로 검색가능성과 최적해 도달 가능성을 지원하는Template-based Reasoning 방법론을 제안 한다. Template-based Reasoning은 구매자의 요구사항에 따른 대안탐색 부분과 선택된 대안에 대한 조정과정의 두 단계로 이루어진다. 구매자의 주요 선호도(MUST Preference)에 근거하여 대안들을 탐색하고, 탐색 된 대안들 간의 우선순위를 결정한다. 조정 단계에서는 옵션(Options)의 확장을 통해 구매자의 맞춤사양에 따른 상품을 제안하고, 제약 및 규칙기반 추론(Constraint and Rule Satisfaction Approach)을 이용하여 옵션(Options)들 간의 제약조건에 따른 호환성(Compatibility)을 조사하고, 적정가격의 상품을 제안한다. 본 방법론은 Template을 사용하여 기본적으로 구매자가 원하는 상품을 검색하기 위한 검색노력을 줄이고, 검색된 대안들로부터 구매자와 시스템이 웹상에서 서로 상호작용(interactivity) 하여 해를 찾고, 제약조건과 규칙들에 의해 적합한 해를 찾아가는 방법을 제시한다. 본 논문은 구성기반 예로서 컴퓨터 부품조립을 사용해서 Template-based reasoning 예를 보인다 본 방법론은 검색노력을 줄이고, 검색에 있어 Feasibility와 Admissibility를 보장한다.

• Culinary science and hospitality research
• /
• v.17 no.1
• /
• pp.184-196
• /
• 2011

This study aims to offer basic data in order to develop sauces which can satisfy customers who seek special and unique tastes by using extracts from teriyaki sauce made from shrimp remnants. Compared with traditional Eel bone Teriyaki sauce, shrimp remnant teriyaki sauce was better. In the comparison between teriyaki sauces with different amounts of soy sauce, the one made from Korean M soy sauce bas sweeter taste and stronger fish flavor than the one made from Japanese G soy sauce while the latter has saltier and more bitter tastes. However, the former was more preferred on the whole.

• Journal of Korea Multimedia Society
• /
• v.24 no.4
• /
• pp.619-627
• /
• 2021

With growing competition in the market, more product differentiation in visual perception is needed to enhance competitive power of products. The purpose of this paper is to have a research on designer's cognitive differences in aesthetic preferences of female consumers in product CMF design, and the deviation result in different female consumer groups will be obtained based on collected data of CMF design preferences of different female consumer groups. The research method adopted is to conduct matching experiment with professional products designers as participant to test the matching through correlation analysis between designers' cognition of female consumers and their preferences and female consumer preferences on the basis of the constructed typical user roles of female consumers. The results of the research show the correlation between designers' understanding of female consumer groups and their own real needs, and the surface processing of product surface decoration is the highest aesthetic preference of female consumer groups. The research provides reference for product design industry and designers of small and medium-sized enterprises who have substantial difficulty in surface design analysis.

• Journal of Information Technology Services
• /
• v.22 no.3
• /
• pp.119-139
• /
• 2023

Generation MZ has emerged as a significant consumer segment and trendsetter in the fashion market of South Korea. Fashion designer brands have become popular among this generation by offering a range of fashion content on social network services (SNS) based on fresh and trendy designs. Despite the growing market share of fashion designer brands in the industry, previous research has mainly focused on brand personality in line with the characteristics of traditional fashion brands. Therefore, this study aims to derive brand personality and SNS characteristics of fashion designer brands based on previous research and investigate the influence of these factors on brand preference and behavioral intention. Moreover, it examines how this influencing mechanism fluctuates based on the consumer type (i.e., innovative type vs. price-sensitive type). Based on an online survey of 256 Korean adults with experience in fashion designer brands, this study identified the influencing mechanisms on purchase intention and word-of-mouth intention. This study contributes to empirical investigations of consumer brand preference and behavior intention in fashion designer brands through the brand equity model. It also offers insight into developing a segmented brand strategy by considering the variations in the influence mechanism of behavioral intention across different consumer types.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2021.01a
• /
• pp.97-99
• /
• 2021

본 논문에서는 극장 비수기 기간 효율적인 상영을 위한 재개봉 영화 도출과 영화관 입장권 통합 전산망을 기반으로 극장 산업과 OTT 산업에서 제공하는 시청각 콘텐츠의 소비자 선호도를 분석한다. 기존 재개봉 영화는 연휴와 같은 성수기 바로 전 비수기 기간에 집중적으로 상영되고 있다. 즉 재개봉 영화 상영은 대형 영화 개봉 전 공백을 메우기 위해 상영되고 있음을 의미한다. 재개봉 영화는 대부분 예술 영화를 상영하고 연도마다 일정한 수요를 보이고 있다. 이러한 기조는 코로나 19 전까지 변함없이 이어졌으나, 코로나 19 이후 재개봉 영화에 대한 수요가 다른 년도 같은 월에 비해 급증하였다. 영화 산업의 전반적인 침체와 달리 재개봉 영화에 대한 수요는 늘어난 것이다. 코로나 19가 장기화되는 만큼 본 논문에서는 영화관 입장권 통합 전산망 데이터를 중심으로 영화 산업과 OTT 산업 이용자들의 선호 콘텐츠를 분석하고 기존 재개봉 영화와 대조하여 지속적이고 효율적 상영을 위한 재개봉 영화를 제안한다.

• Science of Emotion and Sensibility
• /
• v.9 no.1
• /
• pp.49-61
• /
• 2006

The present mobile phone industry has significant effect on the domestic economy and has taken root as the core item that has the responsibility to lead the Korean economy for a considerable period of time. As the mobile phone market becomes gigantic, the mobile phone is being used by people in broader age bracket, and functions or designs preferred by people of various age are getting more diverse. Like that, as the mobile phone has greater effect on and meaning in our daily lives, consumers of mobile phone have growing expectation of the mobile phone Now, the core function of voice communication via the mobile phone is not a great concern to consumers. But the function, such as more convenient and friendly information input and output, processing and storage, and the design, which is more sophisticated and optimized for the user environment, are being demanded, not just the simple voice communication. And as the modern design is getting more similar to the objects of traditional high art consumed by consumers every day, the aesthetic aspect of design can play an important role, as the factor that differentiates the product, in creating new value which forms the spiritual and emotional value of human beings to improve the quality of living, and in addition, the willingness of consumers to buy is determined by the design that they prefer the most. Like that, a new design of mobile phone based on a new dimension and preferred by the consumers the most is urgently required to be developed by shedding light on the factors related to the preference of consumers on the basis of the analysis on the aesthetic aspect, which can be said to be the most critical factor in the design process. Therefore, this study aims to identity the common preference and different factors of aesthetic aspects through the analysis on the aesthetic aspects of the mobile phone preferred by users among countries, and figure out the formative artistic factors of aesthetic aspects that are considered to be important, in order to propose the guideline on the aesthetic aspect of mobile phone that can be applied to the design of mobile phone practically.

• Korean Journal of Food Science and Technology
• /
• v.47 no.6
• /
• pp.738-743
• /
• 2015

This study was conducted to investigate the quality characteristics and antioxidant activities of jelly prepared with different amounts of aronia juice. Aronia juice was incorporated into jelly at concentrations of 3, 6, and 9%, based on the total weight of water. While the total water content of the jelly in different groups was not significantly different, the sugar content significantly increased with increasing levels of aronia juice. In the chromaticity measurements, $L^*$ and $b^*$ values decreased, whereas the $a^*$ values increased with increasing levels of aronia juice in the jelly. Further, the hardness and chewiness of jelly increased with increasing amounts of aronia juice. On the other hand, resilience, cohesiveness, and gumminess of the jelly were nearly similar for the control and samples treated with aronia juice. The total polyphenols, flavonoids, and anthocyanin contents increased proportionally with increasing levels of aronia juice. In addition, the antioxidant activity measured in terms of the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activities of the jelly extracts were significantly higher for the samples containing aronia juice compared to the control and increased proportionally with increasing concentrations of aronia juice. In the sensory evaluation, the sample containing 6% aronia juice was perceived to have the best color, taste, texture, chewiness, flavor, and overall acceptance. These results suggest that aronia juice may be a useful ingredient in jelly for improving its quality as well as sensory and antioxidant potential.

• Culinary science and hospitality research
• /
• v.18 no.1
• /
• pp.156-167
• /
• 2012

The purpose of this study is to examine the structural elements of HMR in Korea foods and explore the way HMR products using Korean foods can be developed at this time of increased interest. Through an investigation of its importance by attributes and their partial values, hypothetical HMR products using Korean foods were estimated. In order to develop the optimal HMR goods of Korean food, a preference survey was conducted after selecting 9 profiles using conjoint analysis with orthogonal design, and 4 holdout sets were generated and used for cross-validity authorization and reliability of the model. The results of this study showed that customers put cooking levels, menu price, and the location of purchase into importance when selecting HMR products of Korean foods. They preferred to eat the products after sufficiently heating them and buy the products sold online and through home shopping programs, with the price range of 10,000 won and over. It was concluded that more customers can be attracted if a variety of HMR products using Korean foods which can be prepared readily anywhere and at any time are developed.