• 한국조리학회지
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• 제13권4호
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• pp.186-198
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• 2007

Recently, the desire of the students has been changing variously as time passes and its speed is being accelerated. In this respect, this paper aims to demonstrate college students' menu choice behavior. In order to attain the object of this paper, college students in Chung-Nam Province including Daejeon city have been studied. There are many kinds of manu choice factors in food-industry. One of the methods of this study is Khan's food choice factor. The results of this analysis suggest that hypothesis 1-1, the environmental factors for college students were verified as significant effects on menu choice behavior of other people and also hypothesis $1{\sim}2$, self oriented for menu choice behavior showed significant effects. As a result, Khan's food choice behavior should be comparative to each factor focused on diversified environments. And also each factor is not strongly affected in relation to food choice factor. Therefore, students' menu choice behavior will be measured by verifying factors.

• 한국조리학회지
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• 제13권4호
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• pp.1-18
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• 2007

The purpose of this study is to investigate the properties of restaurant customer's choice and to present the desirable service of restaurants. The experimental data were collected from the questionnaire answered by 182 restaurant customers in Seoul. One-way ANOVA and $x^2$(Chi-square) verification analysis were performed with the SPSS WINDOW 10.0 program to investigate statistical significance of the data. As the results, it was revealed that the food factor was most important when the customers choose a restaurant. And then, the importance of the choice properties was in the following order, that is, the food factor, the hygiene and cleanness factor, the employee's service factor, the visiting convenience factor, the indoor mood factor, the menu factor, the amenity factor for children. In addition, it was confirmed that some choice properties of the customers are dependent on the general characteristics such as sex, age, occupation, income etc. Therefore, it is essential that restaurants should provide various services related with the choice properties by understanding the choice properties according to the customer's characteristics.

• 한국과학교육학회지
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• 제27권7호
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• pp.570-582
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• 2007

본 연구의 목적은 학생들의 과학관련 진로선택과정의 인과요인을 분석하는 것이다. 학생들의 과학관련 진로선택과정에 대한 인과관계를 구조방정식모형을 구성하여 분석하였다. 개인적 요인, 교육적 요인, 사회적 요인이 과학 진로 희망에 직접 효과를 주고 과학 진로 희망은 과학 진로 선택에 직접 영향을 준다는 연구 가설에 가장 적합한 모형에 의하면, 과학 진로 선택에 과학 진로희망이 0.95의 직접효과를 주며, 개인적 요인이 0.75, 교육적 요인이 0.46, 사회적 요인이 0.11의 간접 효과를 주며 이들 효과가 그대로 총 효과를 주는 것으로 나타났다. 과학진로희망에는 개인적 요인이 0.79의 직접효과 및 총 효과를 주며, 교육적 요인이 -0.21의 직접효과와 0.69의 간접효과를 합하여 0.48의 총 효과를 주고, 사회적 요인이 0.12의 직접효과 및 총 효과를 주는 것으로 나타났다. 한편, 교육적 요인이 사회적 요인에 0.72, 교육적 요인이 개인적 요인에 0.77의 직접 효과 및 총 효과를 주는 것으로 나타났다. 초중고 학생 및 남학생과 여학생으로 대상을 달리하여 인과 효과를 비교 분석한 결과, 학교급별로는 전체 학생들과 경향성이 같고, 각 요인들의 영향 정도만 차이가 있었으나, 성별로는 남녀 학생의 대비가 두드러졌다. 남학생은 사회적 요인의 총 효과가 가장 크고, 그 다음이 개인적 요인, 그 다음이 교육적 요인의 순서로 나타난 데 비해, 여학생은 개인적 요인의 효과가 가장 크고 나머지 두 요인의 효과는 그리 크지 않았으며, 사회적 요인은 음으로 나타났다. 이러한 대상별 분석 결과로부터 각 대상의 과학진로선택과정의 인과관계를 고려한 과학진로교육의 방향에 대한 시사점들을 논의하였다.

• 패션비즈니스
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• 제20권3호
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• pp.54-67
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• 2016

The purpose of this study was to investigate the The effect of fashion consumer's need for uniqueness in their clothing purchase behavior and switching intention. A total of 332 cases were included as the subjects of this study and a survey method was used. The data were analyzed by factor analysis, reliability analysis, t-test and multiple regression analysis using the SPSS 22.0 statistical program. The results were as follows. 1. The 3 dimensions (creative choice, unpopular choice, and avoidance of similarity) were extracted from the consumer's need for uniqueness and consumer divided high uniqueness group, middle uniqueness group, low uniqueness group. 2. The 3 factor (esthetic, functional, practical) were extracted from the clothing selection criteria. The three group had a significant difference in clothing selection and switching intention. Aesthetic factor and practical factor were the highest in high uniqueness group. 3. The need for uniqueness has influence on the aesthetic factor and practical factor. The creative choice factor had positive effect on the aesthetic and practical factor, yet unpopular choice factor had negative effect on the practical factor. The need for uniqueness and aesthetic factor has positive influence on brand switching intentions. 4. There was difference in unpopular choices factor by gender. A monthly average expenditure on fashion products had a significant difference in three kind of need for uniqueness. Results of this study provide a basis understand need for uniqueness and their effect on consumer behavior.

• 한국의류산업학회지
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• 제5권4호
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• pp.363-371
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• 2003

This study is designed to identify the dimensions of clothing shopping motives and clothing involvements which influence consumers' store choice behaviors and to find out what variables have a direct influence on the attitudes of customers toward stores. The empirical research was made through the survey on 300 female and male shoppers who purchased clothing. The major results of this study are as follows : 1. The dimension of clothing shopping motives is composed of leisure-related shopping motive, products-related shopping motive, and economy-related shopping motive. And the dimension of clothing involvement consists of pleasure involvement factor, fashion involvement factor, and symbol involvement factor. 2. The dimension of the store choice criteria is composed of such five factors as promotion, products, prices/salespersons, service, and location. 3. There is a positive correlation of the products-related shopping factor and the leisure-related shopping motive only. And the store choice criteria have a positive correlation with all the factors of clothing involvement. 4. The high-shopping-motive group turns out to pay more importance to such factors as products and location than the low-shopping-motive group. 5. The variables which have influences on the attitudes of customers toward stores tum out to be such factors as fashion involvement, promotion in the store choice criteria, and gender.

• 한국식품조리과학회지
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• 제20권2호
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• pp.187-195
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• 2004

The aim of this study was to test the different situational characteristics of family restaurant choice. Accordingly, this study measured the important factors influencing family restaurant choice between university student's situational characteristics. In this study, the important factors were food presentation-related, facility-related, food quality ＆ value-related and service-related factors. The findings from this study were as follows. Results of analyzing the validity and the internal consistency of important factors showed that the convergent and discriminant validitys of important factors are supported, and cronbach's alpha showed that the internal consistency of important factors is supported. It was found that groups of different situational characteristics perceived that facility factor was significantly important factor influencing their family restaurant choice. It was found that the important factor was statistically significant with regard to the difference situational characteristics. Finally, the results of the study provide seine insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

• 한국환경교육학회지:환경교육
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• 제15권1호
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• pp.31-50
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• 2002

The purpose of this study were the effects of principal related factors on the choice of the subject of environmental education in curriculum of middle and high school. We select 495 middle and high schools from 3 district of Chungbuk, Daejeon and Incheon. And, we send the questionnaires to the principals and withrowed answer questionnaire of 313(63.2%) from them. From the analysis of questionnaire, we obtained the reliability coefficient cronbach alpha value(0.8684). The results of this research as fallows : the principal factors that had chosen the subject of environmental education have significantly higher knowledge, recognition, attitude and practice than that not choiced on the subject of environmental education(p=0.000). The correlation between principal's attitude on the choice of the subject of environmental education and choice state of school was significantly higher than the other factors, and it's correlation coefficient was 0.328(p<0.01). Principal's attitude factor on the choice of the subject of environmental education have a great influence on his practice factor of them, and standard regression coefficient was 0.642(p<0.001). We found that principal's attitude factor on the choice of the subject of environmental education to have a great influence on the choice state of school in view of the results so far achieved.

• 한국식생활문화학회지
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• 제19권1호
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• pp.83-93
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• 2004

A total of 321 salaried employees were surveyed by a questionnaire to assess consumers perceptions on factors influencing their food choices when they go to a restaurant. The questionnaire consisted of 5 pages and each page contained a same 26 popular food list from various restaurants in JinJu in a column and 5 attributes (e.g. taste, price, fullness, healthiness) in a row. So the respondents were asked to rate a total 25 attributes on the points which the columns and the rows met, using a 5-point scale. The data were analyzed using the SAS program for factor analysis. Five factors which influence consumer's restaurant choice were emerged. They were named as follow: Factor 1:preference and purpose, Factor 2:taste, Factor 3:snack, Factor 4:convenience, Factor 5:concern about obesity. Most of respondents were satisfied with the taste and the healthiness of foods of restaurants in Jin-Ju. The younger and the female groups had more positive attitudes on eating out andi willing to use it frequently. Fullnes, healthiness, and price were important criteria in choice and preference of a restaurant. However, they didn't much consider the food safety. Taking account of the character of Korean food about fullness, healthiness, and resonable price, consumers might prefer Korean food to fast food or foreign food.

• 한국식품조리과학회지
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• 제31권3호
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• pp.352-359
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• 2015

The purpose of this study was to analyze the motives for food choice using a Food Choice Questionnaire (FCQ). A FCQ, an instrument that measures the reported importance of nine factors underlying food choice, was administered to a representative sample of 157 adult respondents from 21 to 27 October 2013. Statistical analyses such as Descriptive statistics, Factor analysis, Reliability analysis, Pearson correlation, independent samples t-test, and analysis of variance (ANOVA) were performed on the data using the SPSS PASW Statistics 18.0 for Windows. According to the results, five food choice motivation factors were discerned: health, sensory and mood, convenience, price, and familiarity. The most important factors reported were price, sensory and mood, convenience, health and familiarity. We found that food choice motivation is distinguished by age, frequency of eating out, and consumption of HMR. Females in this study gave higher importance scores to health, sensory and mood, and familiarity. There were higher correlations between 'health' and 'sensory appeal and mood'.

• 한국항해항만학회지
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• 제39권5호
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• pp.409-415
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• 2015

According to the globalization of world economy on distribution and sales, logistics and transportation parts are playing an important role. Especially, they have to decide what is the key factor of route choice model and how to choose the right transport route in multimodal transport system. By considering the key factors in rote choice model for freight forwarders between Mongolia and Korea, this paper propose 4 main factors: Cost, Delivery time, Freight and Logistics service with 13 sub factors. The importance of factors is surveyed base on AHP through interview with freight forwarders. In results, the empirical insights about current status of Mongolian forwarders are provided with different factors between transportation modes. Expecially, the Time factor is a role factor to choose transport route for air transportation forwarders.