• 정보화연구
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• 제11권2호
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• pp.201-216
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• 2014

경쟁시장은 하나의 제품 군 내에 많은 경쟁브랜드가 존재하고 있다. 따라서 브랜드 선호도가 높을수록 경쟁에서 살아 남을 가능성을 높일 수 있을 것이다. 이에, 브랜드 선호도를 향상시키기 위하여 다양한 방법을 사용하고 있다. 그 중 인터넷 광고를 통한 방법을 가장 많이 사용하고 있다. 본 연구는 인터넷을 통한 다양한 광고가 제공하는 제품 정보와 사용자가 이전의 생성된 제품에 대한 정보와의 일치할 경우, 광고 전과 후에 신뢰성에 미치는 영향을 검증하고자 한다. 또한, 광고를 통해 형성된 브랜드 선호도가 구매의도에 어떠한 영향을 주는지 알아보고자 한다. 본 연구의 결과, 인터넷 광고와 사용자의 정보 일치성이 높을 경우, 광고에 대한 기억성이 구매의도에 긍정적인 영향을 미치는 것으로 나타났다. 이와는 반대로 정보 일치성이 낮을 경우, 관심성이 구매의도에 영향을 미치는 것으로 나타났다. 인터넷 광고의 신뢰성이 높을 경우 구매의도에 긍정적인 영향을 미치는 것으로 나타났다. 또한, 브랜드의 선호도를 향상시키는 광고를 위하여 소비자가 원하는 정보의 제공과 함께 브랜드의 신뢰성을 강조하기 위한 다각적인 노력이 필요할 것이다.

• 한국조리학회지
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• 제13권1호
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• pp.24-40
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• 2007

This study investigated an effective countermeasure of each restaurant under the present market conditions by grasping consumers‘ brand recognition and preferences over six restaurants in the metropolitan area centering around Seoul and comparing and analyzing selection properties that satisfy customers. The survey used a self-recording method that respondents write in the answers in person, and its subjects were the customers of restaurants in the metropolitan area from July to August, 2006. We made the MDS(multidimensional scaling) analysis of the available data from 408 respondents, using the SPSS statistical analysis program. The result was as follows. First, there were intensely competitive relationships between Nolboo Bossam and Wonhalmeoni Bossam, and between Outback Steakhouse and TGIF. Marche and Bennigan’s, however, didn‘t have a competitive relationship but kept a complementary one. Second, Wonhalmeoni Bossam was most favorably commented upon in its facilities, atmosphere, location, services, convenience(business hours, parking, transportation), recognition(popularity, fame, advertisement), sanitation and cleanliness, reasonable prices (food and drinks), etc., and then came Nolboo Bossam, TGIF, Outback Steakhouse, Bennigan’s, and Marche in that order. Third, in case of selection properties on taste of food, TGIF was estimated as the best, and then came Outback Steakhouse, Bennigan's, Marche, Wonhalmeoni Bossam, and Nolboo Bossam.

• 한국의류산업학회지
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• 제17권4호
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• pp.604-612
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• 2015

This study investigates preferred bicycle wear designs that can satisfy active senior consumers. A survey was conducted on 50-60's women who periodically rode bicycles. The results indicated a preference for slim designs and red colors. Jacket designs preferences were for a tight fit for size tolerance, stand collar style, and elastic band details for cuff styles. Pants design preferences were for a whole band waist belt type with a tight fit style such as leggings in pants silhouette, zipper details on the side line and ankle length. They also preferred styles with pads attached to underpants in the pad style and the part of the back waist in the pocket position. The survey showed four kinds of jacket design drawings on an ordinal scale rating. Results indicated a preference for set-in variation jackets with the red and gray color combination. Finally, we demonstrated bicycle wear design suggestions. The jacket applied different armhole line colors connected to the sleeve to make the waist slimmer; in addition, stretchable material helped improve armpit part functionality.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.390-393
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• 2011

The effects of differing baking ingredient formulations on physicochemical qualities and consumer preferences were investigated using sponge cakes incorporated with tomato powder, a healthy and beneficial food ingredient, as a model system. Tomato powder was incorporated into cake batter at four different amounts (0%, 10%, 20%, and 30%, w/w) by replacing equivalent amount of wheat flour. After appropriate mixing, sponge cakes were baked and cake quality attributes were evaluated after cooling. Specific volume decreased with an increase in the tomato powder substitution, although not significantly (p>0.05). On the other hand, baking loss increased from 10.3 (control) to 13.4 (30% sample) as the tomato powder level increased in the formulation. Lightness ($L^*$) decreased significantly from 79.5 to 74.1 whereas the firmness significantly increased with the higher incorporation of tomato powder (p<0.05). The consumer preferences on color, taste, and flavor, but not softness, were significantly affected by the amount of tomato powder incorporated in the sample (p<0.05). With respect to overall acceptability, the 20% sample received the highest mean score of 5.1, although this was not significantly different from the 10% sample or control (p>0.05). The incorporation of tomato powder, up to 20%, in the formulation of sponge cakes did not significantly influence the consumers' acceptability in all attributes tested.

• 인터넷정보학회논문지
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• 제19권2호
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• pp.49-56
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• 2018

Internet news consumption is rapidly growing in Korea, and majority of that is being done through Naver, Korea's primary search engine. Naver is also the go-to search engine for smartphone use. This study analyzed 824 most popular news accessed via mobile gears; the news items were selected from Naver's 'Daily Top 10 Stories,' dating from March 2016 to December 2016. The results indicate that entertainment news were the most viewed, while political and social issue news were the most liked and commented by mobile users. With regard to news value, 'prominence' and 'impact' were the two most important factors that influenced a user's news selection process in a mobile environment. The degree of a news' 'prominence' was the most important factor that determined the number of views, while 'impact' was critical to determining "the most commented-upon" and "the most liked" news. The results also indicate that mobile news consumers prefer more dramatic storylines and events that incite public anger or grief, threaten the safety of citizens, or evoke emotional sympathy rather than 'hard news' about such subjects as politics and economics.

• 한국의류학회지
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• 제35권11호
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• pp.1362-1376
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• 2011

This study examines the effect of the structural properties of F/W wool knit fabrics for woman's knitwear on the perceptions of textures and sensible images of consumers and present basic data for textile designing by analyzing the relationship among the structural properties, mechanical properties, objective hand measurements and preferences. A total of 12 kinds of knit fabrics were prepared and investigated in terms of the differences in the subjective, mechanical properties and objective hand measurements according to the structural properties of knit fabrics. The data were analyzed by t-test. The subjective hand attributes of wool knits through factor analysis are categorized into 6 factors. In particular, the 'active/comfort' factor is a meaningful result that reflects the unique characteristics of knit fabrics compared to woven fabrics. Mechanical properties and objective hand measurements have a greater effect on textures than on sensible images; in addition, the structural properties, 'gauge' was the most important factor to influence the subjective evaluation.

• 한국식생활문화학회지
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• 제36권4호
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• pp.373-381
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• 2021

The number of vegans has increased rapidly due to religious and ethical beliefs, environmental concerns, health, etc. Also, as interest in healthy and safe food increases, the demand for organic products or nutrition-enhanced products is increasing. Therefore, this study aimed to investigate the selection attributes and purchasing behavior for protein-fortified and vegan snacks. It is anticipated that the results would find use as basic data for developing protein-fortified snacks for vegans that can meet consumer needs and derive marketing strategies. A survey was conducted on 140 consumers. According to the analysis of their purchase behavior, the number of people who had purchased high-protein snacks and vegan snacks was higher than those who did not have prior experience. The reasons for the purchase of protein fortified snacks included 'meal replacement' at 'offline-convenient store/supermarket'. Vegan snacks were purchased for 'ethical beliefs, health, environment' at 'offline-vegan restaurant, bakery'. Both snacks showed above-normal preferences. However, it is necessary to improve taste and flavor when developing these products as these were the factors that negatively impacted the preferences. The attributes were factorized into the 'showing off factor', 'sensory factor', 'credence factor', and 'functional factor' and the 'sensory factor' was considered the most important.

• 농업과학연구
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• 제45권4호
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• pp.905-916
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• 2018

The purpose of this study was to analyze factors affecting US beef consumption intention in the future, to identify the causes of US beef import growth and to derive implications and strategies for domestic beef producers. Since the KORUS FTA was signed in 2012, US beef imports in 2017 totaled 379,064 tons, an annual increase of 3.5 percent. US beef imports have been steadily increasing due to cuts in FTA tariffs and changes in consumer preferences. The data used in this study utilized a sample of 3,290 grocery purchasers from the Korea Rural Economic Institute's 2016 Food Consumption Behavior Survey. The analytical method used the Ordered Logit Model to analyze what factors influence a consumer's subjective evaluation. As a result, the major factors affecting US beef consumption intention in the future are price, taste and safety. In particular, it has to do with the recent surge in U.S. imports of good-tasting chilled meat. Because chilled meat does not differentiate the market from Hanwoo beef produced in Korea, it is necessary to have differentiated taste and low price through cost reduction. By age and family group, people aged 30 - 40 years and single-person households are the main consumption group. As a result of this study, it is necessary to establish marketing strategies for producers such as rational pricing, safety, taste promotion, and small-scale sales to extend the demand for Hanwoo beef in the younger generation to enhance the competitiveness of the domestic beef market.

• 복식문화연구
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• 제26권6호
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• pp.872-887
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• 2018

This study aims to identify the differences between Korean and Chinese and males and females in terms of female image preferences. The survey was conducted for 1 month targeting male and female Korean and Chinese subjects. Among the 350 completed questionnaires, 309 were used for analysis. For the analysis, 11 female images were chosen based on theoretical study, then a t-test and a paired t-test were carried out using SPSS 19.0. The results of this study are as follows: First, differences in female image preferences were observed to depend on nationality and gender. Koreans prefer urban images while Chinese prefer cute, intelligent, and sexy images. Second, males prefer innocent or sexy images, while females prefer sophisticated images. Third, Korean males prefer innocent, active, sophisticated, gentle, cute, sexy, urban, natural, intelligent, spectacular, and neutral images in order. Chinese males prefer gentle, innocent, sexy, active, sophisticated, intelligent, cute, natural, urban, spectacular, and neutral images in order. Fourth, Korean females prefer sophisticated, gentle, urban, natural, intelligent, innocent, active, sexy, cute, spectacular, and neutral images in order. Chines females prefer sophisticated, intelligent, cute, gentle, innocent, active, natural, sexy, urban, spectacular, and neutral images in order. Using these results, it will be possible to design marketing strategies for global consumers.

• 한국식품영양학회지
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• 제36권4호
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• pp.274-285
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• 2023

This study was conducted to select representative agricultural products (4 types of fruits and 4 types of wild vegetables) in Chungju, define their sensual characteristics, derive suitable flavour-pairing and recipes for each ingredient, and use them as a cornerstone in the development of menus. For the experiment, 10 experts were selected to choose 8 representative agricultural products in Chungju, and 18 menus were selected through a flavour-pairing survey. A consumer panel (a total of 413 people, 105 in their 20s, 103 in their 30s, 103 in their 40s, and 102 in their 50s) for evaluating the characteristics of consumer preferences was selected. After the flavour-pairing survey 'sweet taste', 'light flavour', 'soft flavour', 'savoury flavour', 'familiar flavour', 'harmonious flavour', 'softness', and 'harmoniousness with food ingredients' were determined as drivers of liking, on the other hand, 'disturbance with food ingredients' and 'soybean fishy smell' were determined as drivers of disliking. The degree of consumer preference and overall acceptance were found to be related to the consumers' familiarity, suggesting that if a menu should be developed using unfamiliar local agricultural products, it should be configured with familiar recipes and seasoning methods.