• 수산경영론집
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• 제45권3호
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• pp.1-17
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• 2014

The objective of this study is to investigate consumer preferences, perception and consumption patterns for fish products. To investigate the difference in consumer responses according to the characteristics of the population parameters, data were collected from the survey of 404 Koreans and analyzed. The results are as follows: First, the differences of age; for the question of the reason why do you eat fish products, the younger generation (20~30s)'s most answer was 'The Taste' while the older age groups(40~50s and over 60s)' most respond was 'For Health'. Second, the differences of sex; women relatively considered 'The Quality' of fish products more important than men when selecting the products. Whereas, men thought 'The Taste' of fish products more important than women when they choose fish products. In addition, when the bad news or hygiene accidents about fish products are reported on media, women reacted more negatively for fish products purchase than men. Third, the differences of family members; the respondents who lived with 3 or more family members showed higher preference rates about purchasing trimmed fresh fish at the store than respondents who lived with 2 or less family members. On the other hand, single households relatively bought processed fish products and RTE(Ready To Eat) fish products more than other family member groups. In addition, single households preference rates about eating fish products as a main dish were very high compared to other groups.

• 한국식품조리과학회지
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• 제22권2호
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• pp.122-130
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• 2006

This study was conducted to investigate the consumer perceptions of Koreans and foreigners towards Korean and Thai foods and restaurants. Self-administered questionnaires were collected from 129 foreign residents and 291 Koreans who have been members or the Thai travel association in the seoul area. statistical data analysis was performed using the SPSS v 10.0 program. From the evaluation of Korean and Thai foods and restaurants by foreigners, Thai foods/restaurants showed significantly higher ratings in the attributes of 'Food appearance', 'Food smell', 'Overall food taste', and 'Exotic food taste' In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', 'Variety of menu', 'Food sanitation', and 'Fast restaurant service', Thai food/restaurants showed higher ratings than Koreanfood/restaurants. Korean foods were considered more salty than Thai foods. However, overall satisfaction of Thai and Korean foods/restaurants was similar at about '3.7' points on the 5-point Likert scale. From the evaluation by Koreans, there were no significant differences in the attributes of 'Food appearance', 'Food smell', and 'overall food taste'. however. the rating or 'Exotic food taste' was significantly higher in Thai foods. In the attributes of 'Use of various food seasonings', 'Variety of food ingredients', and 'Variety of menu', Thai food/restaurants showed higher ratings than Korean food/restaurants. Interestingly, the evaluation of sanitation of restaurants was opposite to that of foreigners.

• Human Ecology Research
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• 제55권2호
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• pp.153-166
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• 2017

This study examined the effects of the cognitive and affective country image of Korea on product evaluation and purchase intention for Korean products. The research model was developed from relevant literature based on the halo effect model and data was collected using a self-administered online survey of 772 Southeast Asian consumers from Vietnam, Indonesia, and Malaysia. The major findings are as follows. First, analysis of variance revealed that Vietnam consumers have a significantly positive perception compared to Indonesia and Malaysia, regarding the affective country image and purchase intention towards Korean products. Second, results from structural equation model showed that the affective country image has significantly positive effects on product evaluation and purchase intention, which means the affective country image is directly and indirectly connected to purchase intention towards Korean products. However, cognitive country image only has an indirect effect on purchase intention. Third, the results of comparing path coefficient among three countries showed that the direct effect is more effective for consumers in Indonesia and Malaysia, whereas indirect effect has a stronger effect on consumers in Vietnam. Academically, this study contributes to an expansion of understanding the effects of country image by empirically proving the different roles of cognitive and affective dimensions for country image. This study provides practical implications for developing marketing communication strategies for businesses that hope to penetrate Southeast Asian countries.

• 디지털융복합연구
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• 제19권6호
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• pp.143-162
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• 2021

국내 순수전기차 시장은 초기 시장형성 단계이므로 보급확대를 위해서는 고객의 순수전기차에 대한 인식과 구매 의사에 관한 연구가 필요하다. 본 논문은 고객세분화를 위한 이론적 프레임을 전기차 사용 경험 전후에 고객의 전기차 구매 의사를 기반으로 도출하였다. 특히 순수전기차 사용 경험이 있는 서울 및 제주지역 응답자만을 대상으로 한 설문조사를 통해 고객의 구매 의사와 우려 요인들을 실증분석하였다. 로지스틱 회귀모델의 분석 결과, 경험 고객이 차내 냉난방기기에 대한 우려가 클수록 고객의 구매 의사는 감소하고, 고객의 전기차의 일일 주행거리가 길수록 구매 의사는 증가한다. 또한 순차형 프로빗 모델의 분석 결과, 경험 고객의 전기차의 주행거리, 사고 시 A/S, 경사로 주행에 대한 우려가 클수록 고객이 냉난방기기에 대해 우려가 증가했다. 본 논문은 정책입안자 및 기업에게 전기차 관련 고객세분화, 연구개발, 마케팅 전략, 지원정책 수립과 관련하여 시사점을 제공할 수 있다.

• 한국유통학회지:유통연구
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• 제15권2호
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• pp.71-99
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• 2010

본 연구에서는 애국심이 자국 및 외국 제품 평가에 미치는 영향을 실증적으로 분석하였다. 또한 애국심과 제품평가 간의 관계에 있어 소비자 자민족중심주의의 매개변수적 영향력을 분석하였다. 실증분석을 위해 서울 소재 대학에 재학 중인 학부생과 대학원생을 대상으로 설문조사를 실시하였다. 조사결과 애국심은 외국제품 평가에는 영향을 미치지 않는 것으로 나타났으나, 자국제품 평가에는 긍정적 영향을 미치는 것으로 나타났다. 또한 소비자 자민족중심주의는 애국심과 자국제품 평가 간의 관계를 매개하는 것으로 나타났다. 실증분석 결과를 토대로 연구의 의의를 논하였으며, 유통관리 측면에서의 시사점을 제시하였다. 끝으로 연구의 한계점과 향후 연구방향을 제안하였다.

• 한국식품조리과학회지
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• 제30권5호
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• pp.547-555
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• 2014

The purpose of this study is to understand consumer awareness and preference regarding rice cakes by surveying the awareness, preference, and consumption behavior of college students regarding rice cakes, and to survey their perception and usage of rice cakes, thereby using the results as basic data to establish measures to develop Korea's rice cakes. To sum up the study's results, the survey included both male (54.5%) and female (45.5%) subjects. Those aged "20 to 23" accounted for the largest share (67.9%) of total respondents, and those majoring in "humanities and social studies" comprised the largest portion (47.8%). A majority of the respondents resided in "small and medium-sized cities", and most either lived at home or lived away from their families. A majority of the subjects received monthly allowances ranging from 200,000 to 300,000 won. In order of awareness, the most well-known type of rice cake was "injeolmi (rice cake made from glutinous rice and coated with bean flour)", followed by "songpyeon (half-moon-shaped rice cake)", "garaeddeok (bar rice cake)", and "baekseolgi (steamed white rice cake)". The women were better aware of "injeolmi", "baekseolgi", and "garaeddeok" than the men, and "soemeoriddeok" was not commonly known among either gender. In terms of preferences for rice cakes, overall, the subjects liked "injeolmi" and "songpyeon" the most. However, certain differences were found in preferences for rice cakes between the men and women. The women exhibited higher levels of preference for "injeolmi" and "songpyeon" than the men. On the other hand, the men revealed higher levels of preference for "baekseolgi", "jeolpyeon", and "garaeddeok" than the women. The most common answer to important factors for popularizing rice cakes was "a diverse assortment of rice cakes", followed by "the development of creative technologies" and "the taste of rice cakes reflecting consumer needs", in order of importance. Among the important factors to popularize rice cakes, "the development of unique packaging containers for rice cakes" (p<0.05) and "the development of proper packaging materials" (p<0.05) showed statistically significant differences. In the survey of consumption of rice cakes, the most frequent answer to the question "why do you like rice cakes? was "their tastes are good" with 146 respondents, followed by "I have been eating them for long" with 115 respondents. To the question "when do you use rice cakes", the most frequent answer was "I use them in daily life" with 133 respondents, followed by "I use them at special events" with 115 respondents. The women were found to use rice cakes frequently in daily life, whereas the men used them frequently at special events. When asked whether they had the intention to use rice cakes as a meal substitute, 100 men answered that they had no intention, whereas 96 women answered that they had the intention. When asked about the type of rice cake considered suitable for a meal substitute, the most popular answer was "injeolmi" with 108 respondents, followed by "baekseolgi" with 106 respondents.

• 한국축산식품학회지
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• 제32권1호
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• pp.18-23
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• 2012

This study was conducted to survey the perception of domestic consumers about traditional pork dishes, and to utilize the survey result as a basis for the development of processed pork products. A survey was conducted on 218 domestic consumers regarding the following: general questions, propensity and preference to consume pork dishes, pork dishes feasible for export, and the types and problems of processed products feasible for export. The results of the survey showed that the respondents consumed pork dishes 3-4 times a month on average and they appeared to consume the pork dishes most frequently in specialized restaurants. The highest preference was shown in Samgyeopasal gui (grilled pork belly) and Galbi gui (grilled pork rib) among the pork dishes, whereas the lowest preference was shown in Kkubdegi gui (grilled pork skin) and Gookbob (boiled rice and pork served in soup). When the type of processed pork products available according to pork dishes were analyzed, the result showed that Samgyeopasal gui (grilled pork belly) and Nirbiani (slices of roast, seasoned pork in width) could be developed as a frozen product, Geyook Bokeum (stir-fried spicy pork), Bulgogi (Korean-style barbecued pork), and Galbi jjim (braised short ribs) could be developed as a retort product, and that Bossam (boiled pork eaten with a salty sauce and wrapped in greens), Pyeonyuk (slices of boiled pork), Jokbal (pork trotters), and Sundae (kneading together seasoned mixture of vegetables and glass noodles stuffing it into casings made of hog intestines, which are then tied off at the ends and boiled) could be developed as a vacuum-packed product. When the survey concerning the problems expected in the development of processed products using pork dishes was conducted, the result showed that there could be a texture change issue for Galbi gui, Samgyeopasal gui and Nirbiani; a preservation issue for Bossam, Pyeonyuk; a safety issue for Bulgogi and Geyook Bokeum; a taste and flavor change issue for Geyook Bokeum and Sundae; and a packaging issue for Gookbob.

• 한국식생활문화학회지
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• 제10권1호
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• pp.45-56
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• 1995

A study has been performed on the cockroach knowledge and perception of managers, employees and consumers, and the cockroach control management in food service institutions. A total of 759 subjects including 101 managers, 293 employees and 365 consumers was surveyed in Seoul and Pusan areas from July 1994 to September 1994. The results obtained are as follows: The mean rates of the cockroach knowledge (i.e. 62.26/100.0) and perception (i.e. 23.67/30.0) of the consumers were significantly (p<0.001) lower than those of the managers (i.e. 68.87/100.0 and 25.30/30.0, respectively) and the employees (i.e. 69.09/100.0 and 26.99/30.0, respectively). In the cockroach detection rates, however, much higher rate was seen in the consumer group (i.e. 79.5%) than the manager (i.e. 43.3%) and the employee (i.e. 48.5%) groups. Forty and seventy percents of the subjects have suffered from allergies and nuisance by cockroaches, respectively. The cockroach control was performed by 75.5% of the food service institutions and 70.8% of them contracted with pest control operators to reduce the cockroach populations. The cockroach control methods of the operators were aerosol (40.7%) and insecticidal baits (30.5%). Only 33.7% of the institutions had the budgets for the cockroach control. For public health, the managers and the employees of the institutions need to be educated about cockroaches and hygiene. Also, it is suggested that cockroaches be regularly controlled by professional pest control operators.

• 한국의류산업학회지
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• 제10권2호
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• pp.181-190
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• 2008

Active exploitation of experiential marketing is now practiced in diverse range of apparel brands such as luxury, sports and casual brands. Under such a market environments, this study attempts to verify the effects of consumer's experiential marketing perception by analyzing the formation process of brand attitude. The path from experiential marketing strategic modules (sense, feel, think, act, and relate) to brand loyalty is mediated by brand affect and brand trust. Two sports brands were selected as stimuli brands, and a survey was conducted on 286 consumers in their 20s and 30s. The study validates the importance of sense/feel marketing for apparel brands as it had extensive effects on brand affect which is highly significant in the formation of brand loyalty. As a result of comparative analysis of brand attitude and the path model of its formation for two brands which were different in consumers' perception of experiential marketing brand activities, the study realized that the higher the level of perceived experiential marketing, the higher the levels of brand affect, brand trust and brand loyalty. In particular, for brands perceived as actively engaged in experiential marketing, the path from the perception of experiential marketing activity to brand loyalty was clearly segmented between sensibility and rationality as sense/feel marketing had significant effects only on brand affect, and act/relate marketing only on brand trust. This study verifies the positive effects of perceived experiential marketing activities of apparel brands on brand equity, and proposes the strategic appropriateness of experiential marketing that embeds sensibility and feeling appeals.

• 실천공학교육논문지
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• 제13권2호
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• pp.271-281
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• 2021

이 연구는 직업계 고등학교 고교학점제에 대한 교육 수요자들의 인식을 조사하기 위해 수행되었다. 연구자는 A광역시에 위치한 직업계 고등학교의 학생, 학부모, 교원을 대상으로 설문조사를 실시하였으며, 학생 541명, 학부모 261명, 교원 179명의 총 981명의 응답자료를 토대로 분석하였다. IBM SPSS 21을 활용하여 일원변량분석과 χ² 검정을 실시하였으며, 연구 결과는 다음과 같다. 첫째, 직업계고 학점제에 관한 인식 영역의 모든 응답에서 집단 간 평균 차이는 통계적으로 유의하였으며, 교원-학생, 교원-학부모 간 차이가 나타났다. 둘째, 교육과정 운영 영역의 조기졸업 필요 여부에서 집단 간 평균 차이는 통계적으로 유의하였으며, 학생의 평균이 학부모와 교원의 평균보다 높게 나타났다. 셋째, 수업 운영 및 평가 영역 중 교사들의 다양한 교수법 활용도에서 집단 간 평균 차이는 통계적으로 유의하였으며, 학부모와 교원의 평균이 학생 보다 높게 나타났다.