• 대한가정학회지
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• 제43권6호
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• pp.133-144
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• 2005

The purpose of this study was to obtain and offer useful information on innerwear industry through an analysis of consumer purchasing behavior and preference of their between the 20's and 60's. From 310 questionnaires that were distributed, 308 with usable data were coded for further statistical analysis including descriptive statistics(frequency and chi-square test), by using SPSSWIN 10.0. The results were as follows.: It was found that the innerwear for men in their 20's should be developed in an attempt to place greater emphasis on improving functions as an outwear such as impact absorption and protection articulation required for outdoor activities such 3s mountain climbing and in-line skating, rather than the function of thermal insulation. In addition, the development of new materials that improves the hygroscopicity and rapid dryness is needed. For men in their 30's and 40's, the results suggest that innerwear should be designed as thinly as possible without compromising the silhouette of the outwear. For those in their 50's and 60's, it is recommended to intensify the aspects of health and hygiene of the innerwear, while maintaining the function of thermal insulation. Given that a large number of women purchase men's innerwear for their partners, it is important to strengthen the designs and marketing strategy specifically tailored to women's purchasing power.

• 농업과학연구
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• 제47권2호
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• pp.239-253
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• 2020

This study identified consumer perceptions of biotechnology crops, provided the types and sources of information on agricultural biotech that consumers demand, and derived effective methods of providing agricultural biotech information by analyzing problems and improving the information available online regarding agricultural biotech. The analysis of sources of information on agricultural biotech showed that there were differences between preference and reliability. Respondents preferred the Internet (47.6%) and TV (36.3%), while they relied on TV (36.3%) the most, followed by the Internet (26.6%), and academic papers and technical books (23.1%). Only 27.1% of the respondents answered that they collect information on agricultural biotech proactively. The higher frequency of information collection indicated a higher satisfaction rate with the information that was being collected. Survey results for the websites that respondents preferred and relied on to collect information were that the most preferred websites were web portals (53.4%), while reliability rates across the various types of websites were relatively even: web portals (28.4%), academic institution websites (19.1%), and websites that provide professional information (18.2%). Surveys that examined factors that were important in choosing the websites for collecting information on biotech indicated that factors such as "Providing verified data and citation" and "Providing objectivity" were the most important. Examining the preferences and factors of preference by content type showed that the demand for visual aids, such as photos, tables, graphs, and videos, was high, and there were statistically significant differences between the factors of preference by content type.

• 한국의류학회지
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• 제35권12호
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• pp.1497-1506
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• 2011

This study identifies the effect of customer-to-customer interactions on the preference of fashion purchase environment. An empirical study surveyed male and female consumers 25 years of age and older in Daegu, Korea, in August 2011. A total of 338 responses were analyzed using descriptive statistics and chi-square analysis of SPSS 19.0. The results identified the effects of the number, gender, age, attractiveness, and taste of other customers in fashion retail settings. In addition, differences in the effect of customer-to-customer interactions according to consumer attributes were also verified. The sample of this study preferred a shopping condition of many shoppers in the store, the same gender shoppers in the store, the same aged shoppers in the store, an attractive shopper in the store, and a shopper having the same taste in the store. Female consumers showed a preference for a store environment with many shoppers and the same gender shoppers to a store of no shoppers and different gender shoppers compared to male consumers. Aged consumers and fashion-involved consumers liked to shop with more attractive persons than less attractive persons. Fashion-innovative consumers wanted to enter a store where the other customers have similar tastes.

• The Journal of Asian Finance, Economics and Business
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• 제8권3호
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• 한국식생활문화학회지
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• 제37권2호
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• pp.133-142
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• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• 한국병원경영학회지
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• 제23권1호
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• pp.41-50
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• 2018

The purpose of this research is to evaluate Brand Value by using the K-BPI(Korea Brand Power Index) of Korea Management Association which is based on consumer awareness, as well as to identify how Brand Value which is composed of top of awareness, unaided awareness, aided awareness, image, possibility of purchasing, preference, affects on the Market Share perceived by consumers. This research subjects were 10 hospitals with more than 1,000 beds in Seoul and Gyeonggi-do, and survey subjects were 20 or older adults living in the metropolitan area of Korea. Using K-BPI for measuring Brand Value and used calculation of Market Share according to consumer preference model for measuring Market Share. The major results of this research are as follows: First, this research identified that the top 5 hospitals of largest hospitals in metropolitan area measured by using K-BPI and Market Share were same hospitals as Big 4 hospitals of previous research evaluating the comprehensive competitiveness of hospitals and also same as hospitals that appeared recently. Second, Big 5 hospitals ranked first to fifth in both Brand Value and Market Share. To identify the relationship between K-BPI items(top of awareness, unaided awareness, aided awareness, image, availability, preference) and Market Share, multiple linear regression was used by dividing 5 upper and 5 lower group of hospitals per each. The group of 5 upper hospitals had a significant effect on Market Share, with 'top of awareness', 'unaided awareness', 'aided awareness'. The group of 5 lower hospitals had a significant effect on Market Share with 'unaided awareness', 'aided awareness'. The results of this study and hospitals of the first to third hospitals published in the K-BPI press release reported by KMAC in 2017, and the previous studies evaluating the comprehensive competitiveness hospitals, all had one thing in common that Big 4 hospitals ranked high position. This suggests that evaluation of Brand Value also can be a evaluation measure of hospital. A new competitiveness of hospital is expected by managing brand awareness to have a brand competitiveness and by securing intrinsic Market Share of consumer to reach hospital use ultimately.

• 한국의류학회지
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• 제23권7호
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• pp.929-940
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• 1999

The purpose of this study is to clarify the substance of clothing attributes which influence the preference and purchase intentions of consumer's on the clothing products and to analyze the influence of such attributes. The subjects of this study are 434 students and formal survey methodologies were used in collecting data. Moreover SAS Package(Ver 6,12) Program was used for analysis and various methods such as factor analysis cluster analysis ANOVA Scheffe test conjoint analysis multiple regression correlation analysis and {{{{ chi ^2 }}-test were followed. The results of this study were as follows : 1) Clothing involvement consists of the affective factor and the cognitive factor 2) The consumers were divided into three groups with regards to the degree of their clothing involvement : those are the high cognitive and high affective involvement group the low cognitive and high affective involvement group and the low cognitive and low affective involvement group 3) The objective attributes of clothing were determined by such factors as price brand style and color whereas the subjective and fashionability 4) Significant differences were found regarding the importance of such clothing attributes among these groups 5) Partial significant differences were found regarding the importance of such clothing attributes among these groups. 5) Partial significant differences were found with regards to the influence of the objective attributes on the subjective attributes among these groups 6) Partial significant differences were found with regards to the influence of clothing attributes on the preference and purchase intentions among these groups. 7) There were differences in the correlation of preference and purchase intentions among these groups : such among these groups with regards to the demographic characteristics of these groups.

• 한국의류학회지
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• 제33권3호
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• pp.477-488
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• 2009

As the Korean cultural contents, such as drama, films, music, gained popularity in China, Korean fashion brands used Korean celebrities as their models to as a sales promotion strategy for Chinese consumers. With the point of view that the advertising model as a human capital as well, the purpose of this study is to investigate the factors of attributes of Korean celebrity advertising model, and to analyze effects on fashion brand recognition, preference, trust and purchase intention. With convenience sampling, the research surveyed Shanghai consumers in their 20's to early 30's who had purchased Korean fashion items. The 291 responses were analyzed by frequency analysis, reliability test, factor analysis, multiple regression analysis, The results are as follows. Frist, Korean celebrity advertising model attribute factors were divided into similarity, familiarity, popularity, attractiveness and trust. Second, the brand recognition was affected by similarity, familiarity and popularity factors, and the brand preference was affected by similarity, familiarity, popularity and attractiveness factors. Third, the trust of Korean fashion brands was affected by similarity, familiarity, attractiveness, trust, brand recognition and brand preference. Lastly, the intention to purchase Korean Fashion brand was affected by similarity, familiarity, attractiveness, brand recognition, brand preference and brand trust.

• 한국조리학회지
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• 제23권4호
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• pp.93-104
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• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• Journal of Applied Biological Chemistry
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• 제55권2호
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• pp.135-140
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• 2012

양식의 성공으로 생산되는 다량의 홍해삼의 이용도를 다양화하기 위해 홍해삼 김치를 개발 연구하였다. 김치 숙성 정도의 지표인 총산도와 pH는 7일째 까지 감소현상이 심하였으나, 숙성후기에는 pH의 변화가 느려지고, 적정 pH인 4-4.5에 머물렀다. 환원당 함량은 초기에 다소 높게 나타났다가 저장기간 동안 지속적인 감소를 보였다. 생홍해삼을 넣은 김치와 삶은 홍해삼을 넣은 김치의 발효과정에 따른 유산균 변화는 저장초기에 급속히 증가하였고 삶은 해삼보다는 생해삼에서 더 많은 유산균 발육을 확인 할 수 있었다. 생해삼과 삶은 해삼 그리고 젓갈이 홍해삼 김치의 기호도에 미치는 영향을 측정한 결과 해삼을 첨가한 김치는 일반 김치에 비하여 색, 향, 질감, 맛, 뒷맛, 기호도 모두 뒤떨어짐이 없었다.