• Journal of Korean Academy of Nursing
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• v.29 no.2
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• pp.215-224
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• 1999

The study was conducted to centum the construct of individual perception and preference for work characteristics as personal factors influencing Korean nurses' job satisfaction. The subjects of the study were 231 nurses who are currently working in intensive care units and have been for a minimum of 6 months. The study used the Staff Perception and Preference Scale(Song et al., 1997) to measure the individual's perception and preference on the technical. practice. and management components of the ideal work environment. The Korean version of the Staff Perception and Preference Scale consists of 16 items on perception and 13 on preference with each item related on a scale from 1(not at all) to 4(a great deal). Psychometric testing revealed that the preference and perception scale is internally consistent with Chronbach's alphas of .83 for perception scale arid .80 for preference scale. The subscales of the perception and preference scale also showed acceptable reliability for the early stage of the development of the instruments with Chronbach alphas of .62-.76 and .69-.83 respectively. Criterion-related validity of the scale was tested by examining correlations with individual growth need that is conceptually close to individual preference. but not to individual perception. Individual growth need was significantly related to individual preference(r＝.63, p<.05), but the correlation with the perception scale was not significant. A separate factor analysis for the each of perception and preference scales was performed with a three-factor loading solution based on a previous study. The results on the staff perception scale confirmed with varimax rotation that the items were cleanly and strongly loaded on technique. practice and management components, which together explained 50.7% of the variance. The factor analysis on the staff preference scale also yielded a three factor solution that explained 56.7% of the variance. but items on technique and management components were loaded together. This phenomena may due to the current nursing delivery system in Korea where nurses never experience either shared governance nor case management, and as a results they may not be able to consider management roles as their potential extended roles. Therefore, more efforts should be given to enhance nurses' autonomy and decision making in the technique, practice and management components of their work environment. Meanwhile, there is a need for continuously confirming and developing tools for individual perception and preferences to effectively enhance job satisfaction among Korean nurses through innovative work environments.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.434-440
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• 2010

This study was conducted among university students living in the Daegu-Gyeongbuk region to determine the perception, Preference, and improved consciousness of Gyeongbuk local foods classified by the Yugyo, Silla, Ocean, and Gaya cultures. In the Andong area, subjects demonstrated outstanding, high rates of perception of and preference for local foods. The perception of and preference for foods from the Yugyo and Silla cultures were relatively high compared to those of others. The degree of perception of Gwamegi foods was high, but the degree of preference was rather low. It is believed that establishing new counterplans is necessary to obtain higincrease preference for foods from the Ocean culture. Sigeumjang foods of the Ocean culture showed alow degree of both perception and preference. The analysis showed that there was a discrepancy between the perception of and preference for foods in the Gaya culture. To improve the relationship between awareness of and preference for foods in the same culture we determined that menu strategy, development strategy and sales strategy were important factors. The results of the survey investigating the correlation between improved awareness of and perception of foods showed menu strategy and development strategy had meaningful effects. According to the survey, the factors that influenced choices of foods local to Yugyo were classified into categores-: menu strategy, development strategy, product strategy, and sales strategy.

• Journal of Korean Academy of Nursing
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• v.28 no.2
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• pp.431-440
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• 1998

The purposes of this study were to determine the factors that influence job satisfaction for ICU nurses and to analyze group differences in job satisfaction based on the nurses' preference and perception of the work environment with an enhanced professional role. A total of 231 nurses who had been working in Intensive Care Units at least for 6 months at selected university hospitals participated in the study while head nurses or those with administrative positions were excluded. The study participants had an average of 33 months of clinical experience with an age range of 23 to 40 years. The data were analyzed by utilizing SPSSWIN and the results are as follows. 1) Hierarchical multiple regression analysis showed that work characteristics defined by Job characteristics theory and nurses' preference / perception of ideal work environment together explained 33% of variance in job satisfaction. Skill variety, task identity and autonomy as well as individual perception of work environment were significant variables for explaining job satisfaction. Job satisfaction was not significantly related to age, marital status, education, and clinical experience. 2) The groups classified by nurses' preference and perception of work environment were significantly different in their job satisfaction. Nurses with high preference and high perception showed significantly higher general and specific job satisfaction than other nurses. The nurses who showed high preference but perceived their work environment as not reflecting ideal job characteristics reported the lowest job satisfaction among the groups. In conclusion, the role of individual preference and perception of the work environment in explaining the relationship between the redesign of work environment and job satisfaction was supported by the study, The preferences of nurses to the innovative work characteristics should be considered in the process of enhancing job characteristics to lead job satisfaction and low turnover and ultimately to improve quality of care.

• Journal of the Korean Society of Costume
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• v.54 no.6
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• pp.131-140
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• 2004

The objectives of this study were to investigate the effect of the color of jacket. dress shirt, necktie. and perceiver's gender on image perceptions of male, and to examine how clothing color preferences varies according to perceiver's gender and age. The stimuli of 8 pictures of male and the semantic differential scale were used to evaluate image perception. Subjects were 192 males and females in Seoul. The colors of jacket gave significant influences on perception of potency. elegance, preference, and manliness. The colors of dress shirt gave a significant influence on perception of manliness, the necktie's colors gave influences on elegance and visibility. Perceiver's gender did not give significant influences on the image perception. Visibility had an interaction effect by the colors of jacket and dress shirt. Potency and preference evaluation had interaction effects by the colors of jacket. dress shirt. and necktie. White dress shirt had positive effects on the perception of potency and preference in the case of matching with dark blue jacket and red necktie, and blue shirt had a positive effect on the perception of potency and preference in matching with dark blue jacket and blue necktie. The preference of dark grey suit and black shirt showed significant differences according to gender. Dark blue suit, white shirt, and blue shirt had significant differences according to the age group.

• Fashion & Textile Research Journal
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• v.8 no.2
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• pp.191-195
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• 2006

The purpose of this study was to identify the change of perception and preference of color according to time passage. The subjects were university students and for the survey 257 questionnaires in 1998 and 522 questionnaires in 2005 were effectively used to compare the perception and preference of color between the both period. The statistics was performed with frequency analysis and independent t-test in SPSS 10.0. The results were as follows. 1) Color perception according to time passage showed significant differences in red, yellow, green, and blue color. 2) Color preference according to time passage showed significant differences in red, green, and blue color. 3) Color perception among three regions according to time passage showed significant differences in red color in Seoul, yellow color in Seoul, Mokpo and Jeju, green color in Seoul and Mokpo, blue color in Seoul, Mokpo and Jeju, and purple color in Seoul. 4) Color preference among three regions according to time passage showed significant differences in yellow color in Mokpo, green and blue color in Seoul, Mokpo and Jeju.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.637-646
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• 2005

The objectives of this study were, 1) to investigate the perception and preference for Japanese chain restaurants due to demographics and consumption behaviors, and 2) to research improvements for Japanese chain restaurants according to the customers' dissatisfaction. Frequency analysis and one-way ANOVA were used to analyze the data. Three hundred questionnaires were distributed and 254 were returned(84.66%). The customers' perception and preference about Japanese chain restaurants were significantly related with each other. The differences of perception and preference due to demographics and consumption behaviors were significant. The most dissatisfied selection attributes were price, number of Korean dishes, number of branch offices, and advertisements, in order. From examining the progressive circmnstances of Korean food-service industry and the social trends toward a preference for healthy, special ethnic food and dishes for diet control and high protein-low fat, it is apparent that food-service businesses related to Japanese food have the potential for success. The results of this study should provide valuable information for administrators and managers in the hospitality industry.

• Journal of Global Scholars of Marketing Science
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• v.9
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• pp.189-201
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• 2002

Objectives of this study were: First, the purpose of this study is to develope the factors affecting private brand based on past researches and to review effects of the consumer perception factors affecting private brand preference. Second, to set up research model specifying relationships among price perception, information search and experience, Quality perception and private brand preference. Third, to test hypotheses derived from the research model of this study and to attempts to explain how to have the effect the private brand preference. Marketing implications of this study were: As a result LISREL analysis, price perception, informations search and experience, quality perception increase and enhance private brand preference. Limitations of this study were: Data collection methods used in this study were questionable for the lack of general analysis in the difference of preference between characteristics of purchaser and characteristics of non-purchaser exactly because our sample was only limited to Changwon, Masan and Jinhae. So future study has to include samples in other regions.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.5
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• pp.533-545
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• 2013

A type of Korean traditional cookies, yackwa is composed of ingredients which serve as good medicine to people. Further, it has a priceless value and possibility to be a healthy functional dessert. For this study, we developed variable yackwa, containing red-ginseng powder and green tea powder, in order to target the foreign market as well as to investigate the perception and preference of yackwa. The test sample for the control group, yackwa is made of flour, sugar, baking powder, sesame oil and alcohol. For the experimental group, yackwa contains red-ginseng and green tea powder (3, 6, 9, 12%). The investigation period was May 14th, 2013 and the total number of participants was 100. The investigation applied a consumer survey method by filling out a questionnaire while tasting 9 kinds of yackwa samples. They were used for frequency, one-way ANOVA and Pearson's correlation analysis with SPSS 19.0. In the yackwa perception survey, the result indicated that 52.0% of the customers replied 'Do not know well' and 'Do not know at all' which conveys that the perception of yackwa is very low. In contrast, the perception of the red-ginseng and green tea which are functional ingredients is high and the customers tend to prefer the taste and flavor of green tea than red-ginseng. And they prefer the yackwa containing 3% of red-ginseng and green tea powder compared to other ratio contents in the overall preference, color, taste, flavor, odor, degree of greasiness and texture. When people who have a higher perception of yackwa, they tended to prefer the color of red-ginseng yackwa and dislike the color of green tea yackwa. And the more people prefer the taste of green tea, the higher in overall preference, color, taste, flavor, and odor preference.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.204-214
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• 2017

This study aimed to investigate the perception and preferences related to Korean food of university students in Yanbian, China. Self-administered questionnaires were collected from 306 (124 males and 182 females) students. The preferences for Chinese food (44.7%) and a combination of Korean (32.0%) and Chosun food (12.4%) were similar, and Korean food was more preferred than traditional Chosun food. The main reason for preferences for Korean food was taste. The perception of Korean hot spices and kimchi smell was not good, whereas positive perceptions where held for foods made with jang, new Korean food experience and healthiness of Korean food. Awareness of Korean food was in the order of bibimbap, kimchi-bokkeum-bap, gimbap, baechi-kimchi and ttoe-bbokki. Preference order was bulgogi, so-galbi, jang-jorim, dak-galbi and dewaeji-galbil. Meat foods and Korean traditional foods were relatively high, whereas kimchi, ttoe-bbokki and bibimbap were relatively low in terms of preference. More female than male students preferred Korean food, and the perception of new food experience and healthiness of Korean food were positive. Moreover, both awareness and preference related to Korean food were significantly higher in female than male students. These results can be used as a foundation to prepare a localization strategy of Korean food to China.

• The Korean Journal of Elementary Counseling
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• v.11 no.2
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• pp.153-169
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• 2012

The purpose of this study is to investigate the most rational method of grouping peers to understand the impact of peer relationship on individual development of elementary school students. For the study, students at a class of the 3rd year(male) and a class of the 4th(female) year at elementary schools in Busan and Ulsan were surveyed to see the differences between various methods of classification of peer relation subgroup on the basis of cooccurence of perception data and psychological preference data. Two questionnaires were used; a questionnaire of perception and a questionnaire of psychological preference. With the perception data, value of sharing relationship was applied to classify peer relation subgroup and with the psychological preference data, interest relationship was expanded to classify peer relation subgroup of more than third party relationship. The result of this study showed that in the case of girls, there was high congruency between the classifications of peer relation subgroup by perception data and by preference data, whereas in the case of boys, there was difference between the classifications of peer relation subgroup by perception data and by preference data, which implies that boys can form a peer group even if there is psychological difference among members but girls can form a peer group only when there is psychological preference among them. Such a result shows that there is difference between boys and girls in the process of forming peer relationship. It is suggested that comparison of fitness be made between classification of peer relation subgroup by a homeroom teacher, by perception data and by psychological preference for rational classification of peer relationship among male children.