• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.403-410
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• 2009

This paper is to find out which factors affect preference and revisiting on brand personality according to cross-national college students in Korea and China, and to suggest distinguished strategies for attracting core customers continuously on each country and restaurants. The questionary hand out each 150, then used for data analysis 142 in Korean, 122 in China. The results come up with; First, It couldn't compared huge gap for McDonald and Burger King in sampling. Second, three variables (successful, harmony, and western) are highly recognized brand personality in Korean. They should build up powerful image to communicate 20's ages. For Chinese that ranked highly three variables (Darling, Friendly, and Sincere), they reinforced warm-hearted image with special character, providing promotion coupon, and various event. Third, because 2 factors(Sincere and Sensitivity) had significant in preference for Korean and Chinese. It should be formed non-producted parts which are visual decoration, atmosphere, uniform and music. Also, 'feminine' had meaningful for Chinese. Fourth, 'Sincere' was connected directly in revisiting for Korean and Chinese. Trust Is prior to customer and brand. Also, for Korean, 'sensitivity' had significant. Therefore, it should make exciting surrounding, and atmosphere.

• Journal of the Korean Society for Library and Information Science
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• v.53 no.4
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• pp.23-50
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• 2019

Libraries have recently sought to diversify their roles to meet the changing needs of local residents, while faithfully playing the library's original roles. The creation of a complex cultural space and the provision of services based on it are one of the ways to expand its role. In this study, a surveyed and analyzed the awareness of the complex cultural space of the library and the preference and awareness of the program operated in the complex cultural space by conducting a survey on the users of the library currently operating the complex cultural space. As a result, first, it was found that they preferred information space, education space, and rest space in space preference. On the other hand, community space and experience space showed low preference. Second, they prefer educational programs, exhibition programs, and performance programs that utilize complex cultural spaces, but experience programs and community programs have low preference. Therefore, it is necessary to operate the program by providing exhibitions and performance spaces while providing information and education spaces to users. The librarian should also promote the fact that library can be only the space of information and education, but also the space where culture, healing, experience and communication take place. In addition, libraries should strive to improve user awareness of library space.

• Journal of Digital Convergence
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• v.20 no.1
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• pp.33-39
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• 2022

This study aims to investigate the online class preference depending on students' gender and school level. To achieve this aim, the study conducted a survey on 4,803 elementary, middle, and high school students in 17 regions nationwide. The valid data of 4,524 were then analyzed using the Apriori algorithm to discern the associated patterns of the online class preference corresponding to their gender and school level. As a result, a total of 16 rules, including 7 from elementary school students, 4 from middle school students, and 5 from high school students were derived. To be specific, elementary school male students preferred software-based classes whereas elementary female students preferred maker-based classes. In the case of middle school, both male and female students preferred virtual experience-based classes. On the other hand, high school students had a higher preference for subject-specific lecture-based classes. The study findings can serve as empirical evidence for explaining the needs of online classes perceived by K-12 students. In addition, this study can be used as basic research to present and suggest areas of improvement for diversifying online classes. Future studies can further conduct in-depth analysis on the development of various online class activities and models, the design of online class platforms, and the female students' career motivation in the field of science and technology.

• The Journal of Information Technology and Database
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• v.6 no.1
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• pp.27-46
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• 1999

This study was intended to find the use patterns of internet search engines of librarians and to measure the relationship between internet use frequency and the use behavior of internet search engines. The results showed that librarians use Web search engines for academic information retrieval and are satisfied with the search results. The major problems when librarians use search engines were that search engines retrieve many non-relevant documents. As a result of hypotheses test, the relationship between internet frequency and the preference of search engines was not significantly different. On the other hand, the hypotheses that internet frequency affects satisfaction of search results, recognition of importance of search engines, and the need of retraining of librarians for internet information retrieval were shown to be significant.

• ETRI Journal
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• v.30 no.6
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• pp.757-764
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• 2008

In this paper, we present a design evaluation system with visualization and interaction of mobile devices using virtual-reality-based prototypes which can be used to easily change design parameters and simulate embedded software. To evaluate and predict affective-engineering-based design preferences for mobile devices under a virtual environment, we have developed a high quality visualization platform which creates images that look similar to real mobile devices in addition to real-time simulation of realistic motions and functions of mobile devices. To support a quantitative usability test scenario for external design shape, we also have built a system which consists of a mixed-reality-based testing platform for measuring hand load.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.1-12
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• 2001

Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer's desires, the other is to find a menu which can maximize profits to restaurant operator. In these reasons, Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods has not been developed by lack of recognition of foodservice-worker. methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice indusrty can be expected if menu development and menu control should be go on through the menu analysis.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.1
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• pp.92-100
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• 2014

In this study, the physicochemical and sensory properties of glutinous rice kochujang added with germinated barley powder were periodically examined during storage at $20^{\circ}C$ for 40 days. The pH level of glutinous rice kochujang added with germinated barley powder increased gradually with a higher amount of germinated barley powder, whereas it gradually decreased during storage. On the other hand, acidity showed the opposite pattern. The salinity of samples decreased gradually with a higher amount of germinated barley powder. The L-, a and b-values of samples increased gradually with a higher amount of germinated barley powder, whereas they decreased gradually during storage. Amino nitrogen content of glutinouse rice kochujang increased gradually with a higher amount of germinated barley powder, whereas they increased gradually during storage. In the sensory evaluation, glutinous rice kochujang added with 5~10% germinated barley powder was superior in color, texture and overall preference. Therefore, addition of 5~10% germinated barley powder was optimum for improving kochujang quality.

• Journal of the Korean housing association
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• v.15 no.5
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• pp.33-41
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• 2004

This study examined the effect of the main color of apartment building as background color on the preference for residential streetscape in the relation with surrounding environment of streetscape with its focus on the color of apartment building outer wall. To research a visual evaluation structure, this study aimed to understand its characteristics through quantitative assay and to provide more scientific and specific data about improvement direction. The results suggested that the current brightness and chroma of main color of apartment building was high and low respectively which was advisable. On the other hand, in the color, when the components of the whole streetscape included buildings or soundproofing walls, a streetscape image needed to be improved though the color scheme of 4-distance color difference.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2000.11a
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• pp.140-144
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• 2000

본 연구는 소비자의 라이프스타일에 따라 견직물에 대한 감각·감성의 차이가 있는지를 분석하고, 라이프스타일별 촉감선호도와 구매선호도 차이를 규명함으로써 견직물의 소재 디자인시 감성관련정보를 제공하고자 한다. 라이프스타일에 따라 감각형용사는 ‘거칠다, 우글쭈글하다, 촘촘하다’등에서 보수파가 캐주얼파보다 높은 평가하였으며, 감성형용사는 ‘개성적이다, 독특하다’등에서는 보수파가 캐주얼파보다 높게 평가하였으며 ‘클래식하다’는 보수파가 캐주얼파보다 높게 평가하였다. 또한, ‘캐주얼하다, 액티브하다, 신선하다’는 보수파가 캐주얼파보다 높게 평가하였다. 세 clluster별로 촉감선호도와 구매선호도를 분석한 결과 cluster 2를 가장 ‘촉감이 좋다, 구매시 선호한다’라고 하였다. 촉감선호도는 라이프스타일에 따라 유의한 차이가 없었으나 구매선호도에서는 라이프스타일에 따라 유의한 차이가 있었다.

• Asian Journal of Innovation and Policy
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• v.5 no.2
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• pp.185-196
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• 2016

A digital cable broadcasting service is a multimedia broadcasting service that provides high definition and various supplementary services by using digital transmission. Korea implemented a complete digital broadcasting service by 2012. This study applied a choice experiment to investigate consumer preferences, and it calculated the marginal willingness to pay for this service. Moreover, we employed a multinomial probit model to relax the assumption that all respondents have the same preference for attributes being valued. The results suggest that respondents value channels, definition, video-on-demand (VOD) service, pay-per-view (PPV) service, and commerce based on TV (T-commerce). On the other hand, online gaming may be less important as an attribute for digital cable broadcasting service in Korea.