• 미래기술융합논문지
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• 1권1호
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• pp.15-24
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• 2022

본 논문은 자기제시와 브랜드 선호도의 관계에서 체면민감성과 사용상황의 조절효과를 알아보고자 하였다. 충남지역에 소재한 대학교의 학생들을 대상으로 자료를 수집하였다. 분석결과는 다음과 같이 요약될 수 있다. 우선 공적 사용 상황에서든 사적 사용상황에서든 상징적 브랜드 선호도에 대한 자기제시의 효과는 유의하지 않았다. 반면, 두 가지 상황 모두에서 기능적 브랜드 선호도에 대한 자기제시의 영향은 유의한 것으로 나타났다. 둘째, 체면민감성의 주효과는 공적 상황에서 기능적 브랜드 선호도에 부적인 영향을 미칠 때만 유의할 뿐 다른 경우에는 유의하지 않았다. 셋째, 자기제시와 체면민감성의 상호작용효과를 보면, 공적 상황에서든 사적 상황에서든 체면에 대한 민감성이 상대적으로 낮은 사람들은 자기제시 수준과 무관하게 브랜드 선호도의 변화가 크게 나타나고 있지 않았다. 본 연구는 사용 상황이 공적이든 사적이든 체면민감성은 자기제시와 상호작용을 통하여 브랜드 선호도에 영향을 미침을 밝히고 있다는 점에서 의의를 찾을 수 있다.

• The Journal of Asian Finance, Economics and Business
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• 제4권2호
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• pp.75-80
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• 2017

Hand phones are standard paraphernalia among university students. Factors that motivate them to own the gadget would be of interest to both the students as well as marketers. Hand phone usage is an unexamined field in academic literature, this exploratory study attempts to investigate student purchasing motives in cellular phone markets. It also intends to know the student's satisfaction with the different services and its future impact on socio economic changes. In this study, undergraduates (n=336) were requested to specify their purchase criteria of hand phone. The instrument used in the study to collect feedback from the respondents contains a combination of open-ended and scaled questions, and some background demographics. The study employed content analysis, Pearson's correlation, and t-tests as the primary tools to analyze the responses. Results show that brand was rated as the most important factor in student purchase decisions. Other factors, arranged in decreasing order of importance comprise price, product quality, features, durability, availability, promotion, and post purchase service. Brand and price correlated significantly. It is also observed that there is very little difference regarding preference between brand and price in purchasing a hand phone. Marketers may formulate suitable strategies out of the findings to promote hand phones to university undergraduates in Malaysia by emphasizing at brands and price.

• 한국의류학회지
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• 제31권1호
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• pp.1-10
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• 2007

This research was designed to compare the subjective evaluation of Hand between on- and off-line by structure and sensible characteristics of fabric. 113 subjects who have a fashion design major evaluated the subjective evaluation of Hand of various 16 kinds of specimens on- and off-line. T-test and pearson correlation coefficient were used for statistical analysis by SPSS WIN 11.0. The results of this study were as follows: The results of correlation analysis of the evaluation score indicated that Crash and Satin show high correlation between two kinds of evaluation score. But, fabrics which have distinct characteristics such as Plush, Dobby, Seersucker represented low correlation coefficient. The results of t-test fer the difference of the evaluation score showed that thin fabrics like Organdy represent a large difference between on- and off-line evaluation. On the other hand, twill weaved fabrics like Drill, Tweed, Saxony did not show many differences. Analysing each item in terms of correlation of evaluation of hand between on- and off-line gave results that the shininess was most deliverable through on-line and density and the dryness was not so deliverable through on-line. Comparison of evaluation score between on- and off-line items showed that the estimation to real fabric is more negative than that of on-line. The results of most preferable hand between on-and off-line showed exact opposite preference between shinny, smooth and soft Satin and rough, woolen Tweed. Organdy showed the most different subjective evaluation of hand in real ones compared with that of on-line.

• 한국식생활문화학회지
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• 제20권1호
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• pp.15-20
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• 2005

This study seeks to classify the skin types and determined the relation between the dietary habit and preference of foods targeting college women in Daegu and Gyeong-Buk Province. Skin types of the subjects were 31% of combination skin, 25% of dry skin and 22% of normal, oily skin. College women mostly had two meals a day, and those who had less frequent meals developed more combination skin. Many of them did not exercise, and women with normal skin who did not exercise showed the lowest at 13.9%, supporting the significance (p<.05). It was exposed that don't have breakfast and have irregular meal and don't have easy meal in all skin types. Instant foods was exposed that ingested the most in dry skin and the least in oily skin, supporting the significance(p<.05) and fruit or vegetable ingested much in dry skin. It was exposed that considered atmosphere at meal and meal helps in health in all skin types, normal skin type considered balanced diets the most and supporting the significance(p<.01) Food preference in all skin types showed the strongest in drinks and showed strong in greenish yellow vegetables, fruits, confectioneries, drinks, milk and dairy goods. On the other hand, it showed low in nuts and salted fishes. In sum, regular and balanced meals give the skin a healthy status, and intake of protein, vitamins and minerals has impact on the skin status. Thus, sufficient quality nutrition is crucial in staying a healthy skin.

• 한국식생활문화학회지
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• 제1권3호
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• pp.231-247
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• 1986

Age specific characteristics in Korean diet and their changes were analyzed with the demand model including the number of family members by age group as independent vasiables Urban household budget data, 773 household data in 1977 and 947 household data in 1983, was applied to the demand model. A series of F-test was carried out to set up the age groups by food item. The main results can be summarized as follows; 1. Food consumption patterns are remarkably different between 0-13 years old age generation and over 40 years old generation. The 0-13 years old generation reveals higher preference for milk, wheat product, fruit and milk and lower preference for rice and vegetable than any other age generation. This characteristics of the childhood diet has been formed In the generation born after 1970's and thus will be reserved as their generational characteristics. On the other hand, over 40 years old age group prefers rice and fish to fruit, milk and wheat product. Therefore we can conclude that over 40 years old age group maintains the traditional Korean diet pattern. 2. The preference for fish is low. in 20-30 years old age group than in any other age group and wheat product is Preferred highest in 6-13 years old age group of all age groups. Meanwhile the most remarkable change In food consumption pattern is shown in meats and vegetables. Namely in 30 40 years old age group the preference for meat has increased substantially and that vegetable has decreased to a great extent. 3. The declining per capita consumption of rice spreads like a wave to higher age. groups, but over 40 years old age group bas played an important role in reducing the decreasing rate of rice consumption. In order to restrain the declining rice consumption a special integrated food policy is required to induce rice consumption in less 30 years old generation.

• 한국콘텐츠학회논문지
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• 제17권8호
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• pp.422-434
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• 2017

타인의 선호에 대한 정보가 개인의 태도 형성에 미치는 영향은, 소비자의 독특함에 대한 욕구와 제품 특징에 따라 달라질 수 있다. 독특함에 대한 욕구가 강한 사람의 경우, 경험적 특징에 대한 타인의 선호에 대한 정보를 접하면 정체성의 독특함과 관련된 측면이 환기되면서, 타인에게 동조하는 것이 독특함 관련 자존감을 위협한다는 우려 때문에 타인의 선호와 매우 다르게 태도를 형성한다. 탐색적 특징은 독특함 관련 측면을 환기시키지 않기 때문에, 이들은 타인의 선호와 관계없이 태도를 형성한다. 반면, 독특함에 대한 욕구가 낮은 소비자는 타인의 선호에 대한 정보가 정체성의 독특함 관련 측면을 환기시키지 않기 때문에, 제품 특징에 관계없이 타인의 선호에 동조하는 경향을 보였다. 본 연구는 경험적, 탐색적 특징을 구분하는 기준으로서 개인의 정체성을 표시하는지의 여부를 제안하였고, 독특함 욕구가 강한 소비자를 대상으로는 대중적이지 않은 제품 특징을 개발하는 것이 효과적일 수 있다는 실무적 시사점을 제공한다.

• 한국가정과교육학회지
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• 제13권2호
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• pp.101-111
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• 2001

The purpose of the study is to investigate the relationships between the BMI and food preference. eating behaviors. and nutrition knowledge score among the middle school male and female students. A total of 394 students from 4 different middle school in Seoul were participated in this study. The students were categorized into 3 groups by BMI : under-weight(〈20). ideal(20$\leq$BMI〈25). and overweight($\geq$25) groups. The data on food preference. eating behavior. and nutrition knowledge were collected by a questionnaire. All data were analyzed by means as frequency. percentage. mean and standard deviation. F-test. $\chi$$^2$-test. and correlation analysis. The results obtained are summarized as follows : 1. BMI average of the male students was 21.4 About 45% of the students were in ideal weight group. 40% were in under-weight group. and 15% were in overweight group according to BMI. 2. About 62% of the participants wanted to lose weight : 43% of the male students. and 82% of the female students. And 33% of the students wished to lose more than 7kg of body weight. 3. Preference score for animal protein foods was the highest in overweight group. On the other hand. preference score of vegetables was the highest in under-weight group. 4. All 3 BMI groups eat more foods on dinner compared to lunch or breakfast. Eating amount score of between-meal was highest(eat more) in under-weight group. and the lowest(eat less) in overweight group. But the percentage of students who eat snack at night was the highest in overweight group. 5. Among the eating behavior variables. eating frequency of snack at night and eating speed were significantly different among 3 groups. Overweight group eat snack at night less frequently and eating speed is faster than the other groups(p〈.05). 6. Nutrition knowledge score was the highest in overweight group. but the difference was insignificant. It is shown that about 40% of the participants belong to under-weight group. but 62% wished to lose weights. Parents and teachers should watch out the juvenile students'health. especially whether they try to lose weight or maintain unrealistically low weight.

• 복식
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• 제66권1호
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• pp.13-27
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• 2016

There are differences in preference according to the brand signal explicitness when selecting fashion luxury brand, and the purpose of this study is to verify the moderating effects of self-construal and implicit theory in relation to those preferences. This study divided the experiment design into two $2{\times}2$ mixed design studies: Study 1 and Study 2. The study 1 was composed of the following factors: brand signal explicitness(subtle vs. explicit signal) and self-construal(independent vs. interdependent self-construal). Study 2 was composed of the following factors: brand signal explicitness( subtle vs. explicit signal) and Implicit theory(entity vs. incremental theorist). Convenience sampling was conducted to find the subjects of study 1 and study 2. Study 1 analyzed data from 172 women in Seoul, Gyeonggi-do and Busan who prefer luxury brand, and study 2 used data from 138 women. The results of this study are as follows. 1) Independent self-construal primed group was shown to prefer subtle signal product to explicit signal product, whereas interdependent self-construal priming group preferred explicit signal product to subtle signal product. 2) The entity theorist to prefer explicit signal product to subtle signal product. On the other hand, the incremental theorist did not show significant difference in the preference between subtle and explicit signal products. Therefore, the results of the present study shown the importance of understanding consumers through the difference depending on consumer inclination and psychology, recommending preferred luxury brand according to the inclination of the target customers, and establishing segmented marketing strategy to captivate consumers with these various characteristics.

• 복식문화연구
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• 제10권2호
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• pp.103-115
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• 2002

The purpose of this study is to investigate the consumers′ cognition and buying behavior on sports brand character. Since the character industries are booming, this study focused on the source and the expression method of sports brand characters that are already known to consumers. Subjects of this study were university students who were interested in sports brand characters, living in Seoul and Kyenggi-do. The questionnaire were developed based on the previous studies. Data were analysed by Frequency analysis, ANOVA, Duncan Test, and Spearman′s Rho. The results were as follows: 1. The most preferred source of sports brands character was "illustrated human figure"(i.e. a famous athlete like Michael Jordan). And the most favorite expression method of character was the combination of letter and symbol as the character of ASICS and NIKE. 2. The important design factors of sports brand character were the symbolism and aesthetics. The consumer recognized NIKE as the most well-designed character design. 3. Consumers′ preference of sports brand was found to be NIKE, REEBOK, ADIDAS, and FILA, in order. The reasons for preference were the design, the brand image, and the quality. On the other hand, the most frequently purchased brand was NIKE, FILA, and ADIDAS in order. Most of the purchase took place in the brand outlet store, and the consumers usually came with their friends for purchase of sports brand. The display of store was the consumers′ major source of information. 4. The preference group of sports brand character recognized more importantly color, design, brand, and especially fashionability than the non-preference group. And the most important criteria for brand selection were design, price, and comfort orderly. 5. Female consumers recognized more importantly color, design, brand, and others′ recommendations than male consumers. The aged consumers recognized importantly durability, comfort, and quality.

• 한국식생활문화학회지
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• 제22권4호
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• pp.511-519
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• 2007

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.