• Journal of the Ergonomics Society of Korea
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• v.27 no.3
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• pp.1-6
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• 2008

Individual finger/total grip forces, and subjective preferences for various individual finger grip spans (i.e., four fingers had identical grip spans or different grip spans) were evaluated by using an "Adjustable Multi-Finger Force Measurement (MFFM) System". In this study, three grip spans were defined as follows: a 'favorite grip span' which is the span with the highest subjective preference; a 'maximum grip span' which is the span with the highest total grip force; a 'maximum finger grip span' which is a set of four grip spans that had maximum finger grip forces associated with the index, middle, ring, and little fingers, respectively. Ten males were recruited from university population for this study. In experiment I, each participant tested the maximum grip force with five grip spans (45 to 65mm) to investigate grip forces and subjective preferences for three types of grip spans. Results showed that subjective preferences for grip spans were not coincidence with the performance of total grip forces. It was noted that the 'favorite grip span' represented the lowest total grip force, whereas the 'maximum finger grip span' showed the lowest subjective preferences. The individual finger forces and the average percentage contribution to the total finger force were also investigated in this study. The findings of this study might be valuable information for designing ergonomics hand-tools to reduce finger/hand stress as well as to improve tool users' preferences and performance.

• Journal of Information Technology Applications and Management
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• v.29 no.6
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• pp.43-62
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• 2022

As the used trading market grows centered on online platforms, it is evolving from practical consumption to pursuing various forms of consumption value. Consumers purchase rare products, enjoy the transaction itself with consumers with the same preference, and investment or eco-friendly value consumption is also increasing. In this regard, the transaction of the second-hand transaction app service must have sincerity in order to respond to various consumption values. In addition, it is necessary to study what components the second-hand trading app service should aim for to secure authenticity and how the usefulness and ease of second-hand trading apps affect the relationship. The research used a questionnaire method to test hypotheses and surveyed 215 consumers in their 20s, 30s, and 40s who had purchased used clothing online within a year. Among them, 200 responses, excluding outliers, were statistically analyzed using SPSS 21.0 and AMOS 22.0 as confirmatory factor analysis and structural equation models. This study aims to determine the effect of the authenticity of the online used trading app service on the satisfaction of the used trading app service. To this end, based on the previous research results, the following research hypotheses were established and verified statistically. First, the authenticity of the online used trading app service will significantly impact the satisfaction of the used trading app service. Second, the usefulness of the used trading app service will have a moderating effect on the effect of the authenticity of the used trading app service on the satisfaction of the used trading app service. Third, the ease of the used trading app service will have a moderating effect on the authenticity of the used trading app service on the satisfaction of the used trading app service. As a result of the study, the authenticity of the used trading app service significantly affected the satisfaction of the used trading app service. Appeared to be The results of this study will help understand used transaction app services where consumption of used products occurs from the viewpoint of product circular use behavior and can be used as a strategic plan to promote the use of used transaction apps in the future.

• Journal of the Korean Home Economics Association
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• v.42 no.10 s.200
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• pp.91-104
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• 2004

The purpose of this study was to examine the differences of clothing microclimates and the subjective sensations according to age, gender and clothing weight for $19^{\circ}C$ air temperature. This study was done to gain fundamental data related to saving heating energy and to improve health through wearing underwear (long johns) in lower indoor temperatures. The subjects were divided into four groups (6 young males, 5 young females, 6 old males, 6 old females), and our experiment consisted of three conditions; the first condition was wearing long underwear in $19^{\circ}C$ air (19CUW condition); the second condition was without wearing long underwear in $19^{\circ}C$ air (19C condition); and the third condition was without wearing underwear in $24^{\circ}C$ air (24C condition). The experiment showed that the clothing microclimate temperature and humidity was the lowest in the 19C condition and the highest in the 24C condition irrespective of age and gender. The clothing microclimate in the 19CUW condition was not significantly distinguishable from the other conditions. Clothing microclimate temperature and humidity when the subjects responded thermal comfort was $28\~34^{\circ}C$ and $15\~40\%$RH without any significant difference according to age and gender. For the thermal sensation, the 24C condition was regarded as the warmest environment by the four groups, and the next preference was the 19CUW condition (p<0.001). Young females and old males showed a tendency to feel colder than young males and old females. For the thermal sensation of hands and feet, the young groups felt the warmest in the 24C condition and the coolest in the 19 C condition (p<0.001). However, old males felt neutral for the foot thermal sensation without any significant difference between the three conditions. Old females felt neutral for both the hands and feet thermal sensations without any significant difference between the three conditions. Thermal preference was the highest in the 24C condition for the 4 groups. In the 19CUW condition, for the thermal preference, most young males and females responded 'No change'; on the other hand, mea of the old responded 'Warmer'(p<0.001). It was the 24C condition that the 4 subject groups felt the most thermally comfortable. In the 19CUW condition, over $80\%$ of responses of each group expressed satisfaction and in the 19C condition, over $80\%$ of responses of each group, except young females, expressed satisfaction. In conclusion, in view of the clothing microclimate and subjective sensations, the 24C condition was the condition that gave subjects the least cold stress and the best subjective preference. However, the 19C condition and the 19CUW condition was not such a cold stress as to give healthy subjects a thermal burden.

• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.1
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• pp.65-77
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• 2009

This study conducted a comparative analysis between Koreans and foreigners on how they feel of the 'Oreum' so that the data could be used to conserve and utilize 'Oreum' as a brand of Jeju, which is one of the natural and original sceneries of the island along with Halla Mountain. Four aerial photo slides were selected to be assessed among 18 overlooked views of 'Oreums' through quasi-preliminary and preliminary surveys. The assessment group was divided into native and foreigner groups. Image and preference were measured based on 7 step categorization on 26 adjectives, and factor analysis was implemented. The selected factors from factor analysis reflected that calmness was recognized as common image identification variable to natives and foreigners. However, foreigners choose 'dynamics', 'peculiarity' and 'grandeur' in order to explain the image while Koreans selected words in the order of 'attractiveness', 'grandeur', 'dynamics' and 'peculiarity'. This means Koreans identify the image of 'Oreum' as absolute beauty while foreigners see the dynamics and relative peculiarity as its attractive point. As a result of factor score, preference and multiple regression analysis, Koreans selected 'calmness', 'attractiveness' and 'dynamics' as important variables to explain preference. On the other hand, foreigners choose 'dynamics' and 'calmness' as well as 'evenness', 'peculiarity' and 'simplicity'. This represents that foreigners are highly influenced by the structural peculiarity and simplicity on the image preference.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.291-306
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• 2013

This study aimed to provide a desirable way to design culinary education programs at university by investigating the relationship between student satisfaction with education and job preference based on their high schools. The results of this study showed that a high percentage of students decided to choose culinary arts as their major by themselves. Most students found a career in the culinary field demanding, nevertheless, they appeared to have a strong desire to take up the challenge. Students from culinary high schools showed low satisfaction with their practical cooking courses, while students from vocational high schools seemed to be highly satisfied with those same courses. On the other hand, students from academic high schools showed a high satisfaction with their theory courses, which factored into their decision to choose culinary arts as their major. However, there appeared to be no significant difference in job preference according to the students. Most students, regardless of satisfaction with their education, considered working abroad. On the basis of these results, it is suggested that a culinary training program in universities should be divided tin three groups; academic, vocational & culinary. Each group to have classes in theory, practical and English designed with respect to their prior high school training. In addition, an opportunity for overseas employment should be offered to all three categories.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.93-110
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• 2013

The purpose of this study was to investigate the adaptation and preference for South Korean food among North Korean refugees. A survey was conducted on 220 North Korean refugees regarding general questions, adaptations, and preference on consuming dishes in South Korea. The results of the survey showed that the average difficulty degree scored with the adaptation to South Korean food was 3.06 points out of 5.00 points. The adaptation to Korean food was investigated as 'average' and some North Korean refugees had some difficulties in South Korean food. Some respondents described South Korean food as having very strong flavor that tastes more sweetened, seasoned, and spicy than North Korean food. The extended residency in South Korea allowed North Korean refugees to become more familiar with sweetened flavors. Most of them enjoy an oily and spicy taste more than South Koreans. North Korean refugees like Ssal bap, Naengmyeon, Doenjang-guk, Galbi-jjim, Bulgogi(beef, pork), Chaesobokkeum, Oi-saengchae, Chaeso-jeon, Baechu-kimchi, Saengsun-twigim, Soondae, pears, fruit juice, and spring water. North Korean refugees over the age of 30 years enjoy classic foods such as Japgokbap, Gimbap, Jumeokbap, Hwedeopbap, and Chobap. On the other hand, North Korean refugees less than 30 years old enjoy new foods like ramen and spaghetti.

• Journal of Distribution Science
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• v.13 no.3
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• pp.51-60
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• 2015

Purpose - Among potential marketing strategies, the most efficient method to encourage purchase intention is through sales promotions. Sales promotions also serve to enhance customer satisfaction, which is closely related to the incidence of repurchases. Therefore, the success of retail stores greatly depends on the effectiveness of their promotional activities. The present study aimed to obtain the necessary information for apparel stores to establish more effective promotional activities. To this end, the study's specific research questions were to examine 1) consumer satisfaction with the recent sales promotions of retail apparel stores, 2) the levels of consumer preferences for different types of sales promotions (cash discounts, promotional gifts, prize drawings, discount coupons, stamp cards, or mileage cards), and 3) the differences in purchase intention according to preference levels for different types of sales promotions. Research design, data, and methodology - The research employed a descriptive survey method using a self-administered questionnaire. The sample consisted of 700 men (n=234) and women (n=466) ranging in age from their 20s to their 50s and residing in the Seoul area. Data were analyzed through methods including factor analysis as well as Cronbach's α coefficients, the t-test, ANOVA, and the Duncan test. Results - Differences among consumer preferences were identified for each type of sales promotion according to the purchase amount and the customer's age. In relation to purchase amounts below 500,000 won, participants in their 50s have lower preferences for price discounts than those in their 20s or 30s, whereas participants in their 40s or 50s have lower preferences for stamp cards and mileage cards than those in their 20s. When the purchase amount is greater than 500,000 won, housewives have higher preferences for promotional gifts than respondents with other occupations. However, no gender differences were found with regard to preference levels for the different types of sales promotions. Respondents generally exhibited mediocre satisfaction with the sales promotion events of retail apparel stores. They also expressed negative opinions about sales promotions when such promotions lead to high prices, as well as dissatisfaction with the poor quality of promotional gifts. It was also found that, regardless of the purchase amount, the groups with higher preferences for discount coupons and mileage cards displayed higher purchase intentions. Only when the purchase amount is greater than 200,000 won did the group with higher preferences for lottery system promotional gifts express higher purchase intentions. On the other hand, for all purchase amount sizes, there were no differences in purchase intentions according to preferences for cash discounts, promotional gifts, or stamp cards. Conclusions - The results revealed that greater effort must be devoted to enhancing consumers' satisfaction levels with the promotional activities performed by apparel retail stores. The results also showed that it is necessary to differentiate among sales promotion strategies according to preference levels for different types of sales promotions, purchase amounts, and target consumer ages.

• Journal of the Korea Society of Computer and Information
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• v.20 no.5
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• pp.107-112
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• 2015

This paper proposes a simplified algorithm devised to obtain optimal solution to the marriage problem. In solving this problem, the most widely resorted to is the Gale-Shapley algorithm with the time complexity of $O({\mid}V{\mid}^2{\mid}E{\mid})$. The proposed algorithm on the other hand firstly constructs a $p_{ij}$ matrix of inter-preference sum both sexes' preference over the opposite sex. Secondly, it selects $_{min}p_i$ from each row to establish ${\mid}p_{.j}{\mid}{\geq}2,j{\in}S$, ${\mid}p_{.j}{\mid}=1$, $j{\in}H$, ${\mid}p_{.j}{\mid}=0$, $j{\in}T$. Finally, it shifts $_{min}\{_{min}p_{ST},p_{SH}+p_{HT\}$ for $_{min}P_{ST}$ of $S{\rightarrow}T$ and $p_{SH}+p_{HT}$, $p_{HT}<_{min}p_{ST}$ of $S{\rightarrow}H$, $H{\rightarrow}T$. The proposed algorithm has not only improved the Gale-Shapley's algorithm's complexity of $O({\mid}V{\mid}^2{\mid}E{\mid})$ to $O({\mid}V{\mid}^2)$ but also proved its extendable use on unbalanced marriage problems.

• Journal of the Korean Society of Food Culture
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• v.5 no.4
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• pp.463-472
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• 1990

This research was carried out as a basic survey to provide more effective and improved food service for the soliders of the Armed Forces who are serving to defend the Republic of Korea subjects were selected randomly who were serving in the army for a short-term. Following is the result of a survey regarding the situation of their meals, dietary life, and their food preference of 190 kinds of foodstuffs. As a result of surveying the dietary life of the soldiers, they indicated that there was dissatisfaction in the current Food Service because it lacked tasted and the same kind of meals were being served too frequently with regard to this, many subjects expressed that they were eating out because of the quality of they get from the regular meal service the meals, that is they were eating in restaurants to resolve their dissatisfaction over the quality of the meals. It was also surveyed that in the current meals there is a need to diversify ways in preparing food, increase the number of dishes, and improve the tasts of the food by using improved cooking method. It seemed that the soldiers were satisfied in the quantitative level of the current food service but that there is a need to improve the meals in quality. Following is the result of a survey on the preference of foodstuffs. In case of rice as the stationary food, mixture of five-grain plain white cooked rice showed a higher propensity compared to plain whte boiled rice. This shows that soliders prefer various cereals in their rice. Soliders liked soup made from meat better than vegetable soup or soup made from fish. Especially there was a high performance for beef soup. Soliders liked One-dish meals such as fried rice or boiled rice with asserted mixtures, noodled, and dumplings on the whole-soliders generally liked vegetables and they liked uncooked vegetables better than cooked vegetables. Generally everyone liked beverages and there was a high preference for dessert. Among various rice cakes soliders liked songpyon(rice cake steamed on a layer of pine needles) and injolmi (cake made from glutinous rice). On the other hand, soliders did not like food prepared with fish, biscuits and candy very much. In the way of preparing food, soliders liked food that were fried in deep far rather than food cooked in water. Also they liked pot stem better than soup. As examined in the survey, those surveyed wanted improvement in the quality and diversity of the food rather than increase the number of food and quality. Therefore there is a need for diversified supply and demand of quality of meal service.

• Korean journal of applied entomology
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• v.42 no.2
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• pp.133-138
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• 2003

To establish the successive rearing of red-striped golden stink bug, Poecilocoris lewisi Distant, developmental characteristics, host plant and oviposition preference were investigated. Raw peanuts were supplied to the insect as a substitute food at 25$\pm$$1^{\circ}C$, 60$\pm$5% R.H. and under 16Lㆍ8D photo regimen. Total developmental period was 48 days: 8.2$\pm$0.4, 5.4$\pm$0.2, 8. $\pm$0.5, 6.4$\pm$0.4, 7.4$\pm$0.3 and 12.6$\pm$0.8 days for egg, first though fifth instar, respectively. The instar survival rate was 57.1% and the sex ratio was estimated to be 53 : 47 (male : female). Adult longevity was on the average 30.8 in male and 35.4 days in female, respectively. Egg of P. lewisi was globular ($\phi$1.8-1.9mm) with milky white in color The number of eggs oviposited per clutch was mostly 14. Pre-oviposition period was 25.8 days and mean frequencies of oviposition were 4.4. Female preferred to oviposit on the host plant when available, but oviposited on the artificial leaf successively when the host is not around. On the other hand P. lewisi preferred to suck the nectar of stem or fruit of Phellodendron amurense Ruprecht, Zanthoxylum schinifolium Siebold et zuccarini, Cornus officinalis Siebold et zuccarini and Cornus controversa Hemsley among the 18 plant species tested.