• 한국조경학회지
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• 제25권3호
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• pp.47-55
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• 1997

A vacation destination was conceptualized to be chosen through a three-stage process consisting of an early consideration set formation, a late consideration set formation, and a final selection stage. Choice criteria were defined as an individual's belief toward the relationships between perceived attributes, expected outcomes, and the destination. And these criteria were assumed to be divided into benefit-related dimension and perceived risk-related dimension. Through two pilot surveys, 13 items which have 4 factors were identified. used on 4 factor structures, the benefit-related dimension was identified to be consisted of three sub-dimensions, "historic/cultural", "escaped" and "naturalness". A longitudinal panel survey was used to test the differences of the importance of choice dimensions through the choice process. The importance of benefit-related dimension was decreased through the choice process as hypothesized except "naturalness" factor. And as hypothesized, the importance of perceived risk-related dimension was increased.

• 치위생과학회지
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• 제10권5호
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• pp.323-327
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• 2010

본 연구는 지역사회 주민이 치과의료기관을 선택할 때 중요하게 작용하는 요인을 파악하고, 향후 치과의료기관의 합리적인 경영전략을 수립하는데 필요한 기초적인 자료를 얻고자 주민 238명을 대상으로 자기기입식 설문지를 이용하여 조사 분석한 결과는 다음과 같다. 1. 치과의료기관 선택 시 치과의사의 성실성, 친절 등에 대한 평판을 가장 높게 고려하는 것으로 나타났고, 치료의 질은 두 번째로 높게 고려하였으며, 치과의사의 연령이나 성별은 가장 낮게 고려하였다. 2. 남녀 모두 의료기관의 외적요인보다는 의료기관의 내적요인을 더 높게 고려하는 것으로 나타났고, 남자보다는 여자가 외적요인, 접근성, 그리고 내적요인 모두 더 높게 고려하는 것으로 나타났지만 통계적으로 유의하지는 않았다. 3. 연령이 46세 이상인 군이 23세 이하, 24-35세인 군에 비해 치과의료기관 선택요인 중에서 접근성을 통계적으로 유의하게 높게 고려하였다.

• 한국식생활문화학회지
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• 제26권6호
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• pp.673-681
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• 2011

The purpose of this study was to analyze the difference in bakery choice attributes according to consumers' general characteristics and purchasing behavior. Among 350 questionnaires distributed to bakery consumers, 277 complete questionnaires (79.1%) were analyzed. Bakery choice attributes were classified into five factors: "environment and image", "bakery product features", "location", "employee service", and "price and sales promotion"; the mean scores of these factors' importance levels were 3.59, 3.58, 3.49, 3.36, and 3.00, respectively. Males considered 'employee service' factor significantly more than did females. Further, the importance level of 'employee service' factor was significantly greater as consumer's age increased. The importance levels of 'bakery product features' and 'employee service' factors were considered significantly more by consumers who spent KRW10,000-15,000 than those who spent KRW5,000 or less. 'Price and sales promotion' was considered to be more important by consumers who obtained information from the Internet than from the TV and radio. 'Location' factor was considered to be more significant as purchasing frequency increased. Such differences in importance level of bakery choice attributes according to consumers' gender, age, job, and purchasing behavior should be considered and applied to the development of marketing strategies targeted at consumers.

• 한국조리학회지
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• 제14권3호
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• pp.123-135
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• 2008

The purpose of this study is to investigate the priority order in the factors influencing college choice of students who are majoring in culinary art in Chungcheong-do. For the study, we set the decision-making factors of upper hierarchies and nineteen bottom hierarchies based on the literature review and employed the analytical hierarchical process(AHP). As a result, the first considering factor among 4 upper hierarchies for college choice was the educational environments of the department(0.378). The next came in the order named as follows: college and university grade(0.263), the educational environments of colleges or universities(0.244), recommendation(0.115). The first considering factor among the educational environments of the department was the aptitude for the major(0.323). The first considering factor in college and university grade was the entrance competitive rate(0.397). The first considering factors among the educational environments of the colleges or universities were scholarships and tuition fees(0.325). The first considering factor in recommendation was the recommendation of a high school teacher(0.295). This results of this study will contribute to the development of colleges and universities under the turbulent changes of educational environments.

• 한국안전학회지
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• 제35권3호
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• pp.105-115
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• 2020

This study compares the difference of fit factors (FF) and visual acuity according to masks and eyeglasses preferences for 54 participants. We the precautions and behaviors of discomfort when wearing masks of eyewear wearers. Contact lens discomfort and priority action of complaints was investigated Glasses fitting factors is Optical Center Height(OH), Vertex Distance(VD) and Pantoscopic Angle(PA). We measured those factors and expressed by the ratio of standard point and change point. Quantitative fit factor was measured by Portacount Pro+ 8038. Also, we selected to 6 exercises among 8 exercises OSHA QNFT (Quantitative Fit testing) protocol to measure the fit factors. The pass/ fail criterion of FF was set at 100. Visual acuity(VA) test chart is developed by Chunsuk Han was used, Descriptive statistics was performed. Descriptive statistics(SAS ver 9.2), it is used geometric means, Wilcoxon analysis(P=0.05) When wearing the mask preferentially, fit factor(FF) was high according to the step of glasses fitting parameter. on the other hand, when the glasses first choice, the visual acuity(VA) was high. there was no significant difference. In the case of fit factor (FF), mask first choice/ glasses first choice is OH (p=0.671/ p=0.332), VD (p=0.602/ p=0.571) and PA (p=0.549/ p=0.607). Visual acuity (VA), mask first choice/ glasses first choice is OH (p=0.753/ p=0.386), VD (p=0.815/ p=0.557) and PA (p=0.856/ p=0.562). The workers of workplace and office chose glasses but occupational health workers and students chose mask. In case of discomforts, it was suggested to remove the mask and tolerate discomforts. The main discomforts and usual action of lens were dryness, hyperemia, foreign body sensation, ophthalmodynia, decreased vision and glasses wearing. Therefore, it is necessary to develop a mask wearing method education program considering glasses fitting and develop a hybrid model that minimizes inconvenience when wearing glasses and a mask at the same time.

• 대한교통학회지
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• 제21권4호
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• pp.57-66
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• 2003

로짓모형은 선택대안에 대한 확률 계산이 용이하고, 설명변수의 파라메타 추정이 용이하기 때문에 교통 수단 선택모형으로 널리 쓰여지고 있다. 그러나 이러한 로짓모형은 수단선택 효용함수의 오차항 분포가 선택 대안간에 독립적이고, 그 분산이 동일하다는(IID:Independent and Identically Distributed)가정을 내포한다. 본 연구는 수단선택 효용오차의 분산이 수단간에 동일하다는 가정을 완화시키는 이분산 로짓모형 추정에 관한 연구이다. 수단선택 효용오차항의 동분산성을 극복함으로써 보다 현실적인 통행자의 수단선택행태를 반영하는 로짓모형을 추정하는데 본 연구의 목적이 있다. 이를 위해 로짓모형 오차항의 분산과 직접적인 관련이 있는 규모인자(scale factor)를 도입하였다. 이는 대중 교통과 승용차의 통행시간차이에 따른 이분산성을 고려하도록 정의되었으며, 이를 통행시간 파라메타 추정에 활용하였다. 본 연구에서 개발된 이분산 로짓모형의 추정 결과. 통행자의 통행시간이 증가하면서 대중교통수단과 승용차의 통행시간차이가 동일하더라도 통행자의 대중교통 수단선택확률이 차이를 보임으로 현실적인 통행자의 수단선택 행태를 반영하는 것으로 판명되었다.

• 치위생과학회지
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• 제15권4호
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• pp.495-502
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• 2015

이 연구는 치위생학과 대학원에 진학한 치과위생사들이 대학원 선택 후에 자신의 대학원 대학원 선택 확신에 미치는 영향을 조사하고자 하였으며 다음과 같은 결론을 얻었다. 일반적 특성과 대학원 선택동기인 외적요인과 내적요인 차이를 분석한 결과 결혼여부에 따른 대학원 특성 지각요인 중 재정접근성요인은 기혼이 높게 나타났으며, 교육프로그램요인에서는 미혼이 높게 나타났다. 월 평균 소득은 재정 접근성요인, 교육프로그램요인 평균 점수를 높게 인식하는 것으로 나타났다. 또한 경력이 낮을수록 교육프로그램요인 평균 점수가 높은 것으로 나타났다. 내적요인은 통계적으로 유의한 결과를 나타내지 못하였다. 일반적 특성과 대학원 선택 확신요인 차이를 검증한 결과 미혼일수록 대학원 선택 확신요인 점수가 높았고, 월 평균 소득에 따른 대학원 선택 확신요인과 차이가 있는 것으로 나타났다. 대학원 선택동기 외적요인 중 교육프로그램요인과 장래성요인은 대학원 선택 확신요인에 영향을 미치는 것으로 나타났지만 내적요인은 영향을 미치지 않는 것으로 나타났다. 이상의 결과를 종합해 보았을 때, 치과위생사가 치위생학과 대학원에 진학하고 대학원 확신 선택요인에 가장 중요한 요인은 교육프로그램(교수 명성과 질, 전공프로그램의 질, 교수 학생 관계, 교수학생 비율, 학술활동)요인임을 알 수 있었으며, 장래성(학위 취득 후 진로선택 유리, 소득과 수입에서 유리, 사회 진출, 박사과정 개설) 또한 대학원 선택 확신요인에 필요한 요인이라고 볼 수 있었다. 따라서 치위생학과 대학원은 치위생학과에 진학하고자 하는 치과위생사에게 교육 프로그램의 관련 정보를 제공해야하며, 학문의 발전과 전문가의 영역을 넓힐 수 있는 교육 프로그램을 개발 및 개선시켜야 할 것이다. 또한 이 연구의 결과를 활용하여 치과위생사의 인적자원을 양성함에 있어 치위생학과 대학원에서 이들에 대한 지원 방안을 마련할 수 있을 것이다.

• The Journal of Asian Finance, Economics and Business
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• 제9권9호
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• pp.327-337
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• 2022

The purpose of this study is to determine the direction and significance of variables influencing small and medium enterprises (SMEs) decisions regarding accounting policy in Vietnam. Research data was collected through a survey of 296 subjects, including chief accountants, accountants, managers, and lecturers with practical experience in accounting work at enterprises. With the help of specialized software SPSS, determining the impact of factors on the choice of accounting policy of enterprises is done through a multivariate regression model with control tools Cronbach's alpha determination, EFA factor analysis, and Pearson correlation analysis. Research results show that there are seven factors affecting the choice of accounting policy in Vietnamese SMEs; in which, the factors information technology, legal environment, information demand, manager's awareness, and accounting qualification have a positive impact; and two factors are tax pressure, and financial leverage have a negative impact on accounting policy choice. These results are consistent with most of the previously published studies. However, in contrast to many previous studies, our research shows that accounting's psychological factor does not affect the accounting policy choice. This is consistent with the characteristics of SMEs in Vietnam because the role of accountants is not appreciated in the business.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2015년도 추계학술대회
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• pp.241-242
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• 2015

According to globalization of world economy on distribution and sales, logistics and transportation parts are play important role. Especially, it important to know and study how to choose right transport route and which is the key factor of route choice model in multimodal transport system. Thus this study aims to consider 4 main factors: cost, delivery time, freight, and logistics service factors additionally dividing into 13 sub factors and object is forwarders between Mongolia and Korean freight transport. The survey is based on AHP through interview with company officials. The paper provides empirical insights about current status of Mongolian forwarders and difference of the important factors between transportation modes. Result shows that time factor is role factor to choose transport route and then cost factors. Additionally, this study shows 2 different route choose factors between air transport and shipping transport forwarders.

• Journal of Nutrition and Health
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• 제35권9호
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• pp.996-1006
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• 2002

A total of 321 salaried employees were surveyed by questionnaires during September and October 2001 in order to investigate the bases for their choices between 26 popular menu items in JinJu restaurants. The subjects were aged 20 to 61 years, and were classified into 3 age groups (ages 20-29, 30-39, and over 40) and 2 gender groups. The data were analyzed using the SAS program for factor analysis. The results of this study were as follows: 1) The 26 popular menu items were classified into 6 factors by the 20-29 age group, into 5 factors by the 30-39 age group, and into 3 factors by the over 40 age group. The younger age group had the more numbers of factor which act as choice criteria of restaurant foods according to the purpose of eating out. 2) Because subjects classified steak and fast food into the same factor named 'new generation's food', we found that steak was an unfamiliar food for most of them, 3) The 20-29 age group had an aversion to Boshintang(dog soup), while the 30-39 age group and the over 40 age group liked Boshintang as a stamina food. 4) The over 40 age group, and men in all age groups, didn't choose Buffet and Shabushabu as a dinner food because they had negative attitudes toward novel or unfamiliar foods. 5) Women distinguished between a factor called 'social drink and party food' from a facor called 'dinner food', while men integrated the factor of 'dinner food' into the factor of 'social drink and party food' 6) Men preferred Samgyetang (chicken stew with ginseng) and Yangnyeumtongdak (spicy fried chicken) as a 'social drink and party food', while women preferred Dwaejibossam (boiled pork and kimchi) and Beef Bulgogi. In conclusion, most of subjects did not recognize fast food and steak as a meal, which were introduced recently in JinJu. The choice criteria and preferences of restaurant foods were different from the age and gender groups. The over 40 age group, and men in all age groups, had more negative attitudes toward novel or unfamiliar foods than the younger age and women groups.(Korean J. Nutrition 35(9) : 996~1006, 2002)