• 패션비즈니스
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• 제10권1호
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• pp.164-177
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• 2006

The purpose of this study was to analyze the differences in the image perception of dress shirts, the shirts style preference, the men's fashion consciousness, the shirt purchase attitude, and the usage of the information source between the Daks group(44 respondents) and Renoma group(21 respondents), for developing the possibility and strategy of the dress shirt market in men's wear market for the apparel marketers and manufacturers. For this study, the data obtained from 65 respondents were analyzed by descriptive statistics, Pearson's simple correlation, ANOVA. The results from the study were as follows ; The 6 stimuli for image perception rated on 5 point Likert-type scales in the 12 features were evaluated by perceivers. By the best 3 features abstracted from each stimulus, the shirts styles were named, they were Basic style, Soft style, Sophisticated style, Modern casual style, Mannish style, and Trendy style. There were significant differences in the image perception of Mannish style, the preferences of shirts style, the fashion consciousness, the shirt purchase attitude, and the usage of the information source between the Daks group and Renoma group.

• 한국의류학회지
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• 제40권1호
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• pp.148-157
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• 2016

In this study, the notion of payment intention price was introduced and examined in relation with self-image congruence, clothing preference and two types of reference price: expected price and fair price. One hundred samples of female collegiate students participated in the group survey and responded to the instrument including variables of clothing image evaluation, clothing preference, reference price, payment intention price toward a one-piece dress as the stimulus, and ideal self-image perception. Descriptive statistics, correlations, and regressions were applied on data analysis. The results were as follow. Payment intention price was determined by clothing preference and fair price, and the explaining power of fair price was greater than clothing preference. One confirmatory path was observed that self-image congruence effects clothing preference, and then clothing preference effects payment intention price. The other confirmatory path was from expected price to fair price and fair price to payment intention price.

• 복식문화연구
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• 제32권2호
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• pp.125-147
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• 2024

This study aims to analyze consumer perceptions of the metaverse platform and luxury fashion brands in relation to consumer lifestyles, thereby providing foundational data for future marketing strategies of fashion brands using the metaverse. A survey on the lifestyle and perceptions of the metaverse, as well as on luxury fashion brands, was conducted among 300 men and women between their 20s and 40s. Statistical analyses included frequency analysis, cross-tabulation, chi-square (χ²) analysis, factor analysis, cluster analysis, one-way ANOVA, and Duncan's post-hoc test. Factor analysis of the participants' lifestyles revealed five distinct types: "Indifferent," "Social, individual, and leisure-oriented," "Trend-leading and brand-oriented," "Appearance and fashion-oriented," and "Self-improvement-focused and individualistic" types. The analysis of luxury fashion brand perceptions based on lifestyle types showed that the "Trend-leading and brand-oriented" type had higher awareness and preference for brands such as Gucci, Burberry, and Balenciaga, while the "Indifferent" type showed lower levels of awareness and preference. Regarding brand perception related to luxury fashion brand content experiences within the metaverse, Gucci, Burberry, and Balenciaga showed consistent results across all types. Specifically individuals classified under the "Trend-leading and brand-oriented" category exhibited higher awareness and preference for these brands within metaverse experiences, while those categorized as "Indifferent" displayed comparatively lower levels. Therefore, digital marketing strategies targeting consumers under the "Trend-leading and brand-oriented" category are expected to be highly effective for luxury fashion brands. This study is poised to contribute to the expansion of the marketing landscape within the metaverse virtual world for fashion.

• 한국의류산업학회지
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• 제16권1호
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• pp.153-159
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• 2014

This study evaluates the changes of the subjective hand, preference, comfort and mechanical properties of tricot based artificial suede made from sea-island type micro fibers according to raising condition. The subjective hand and the preference of raised suede for jacket were rated by the 20's and 30's women experts according to raising cycles. Comfort properties were evaluated by air permeability, water vapor transmission, and thermal transmission. Mechanical properties were measured by the KES-FB system. The subjective hand of artificial suede was categorized into three hand factors: smoothness, warmness and thickness. Smoothness, warmness and thickness perception increased with raising cycles which affected hand preference and luxuriousness perception. The thickness and wale density of suede increased with the number of raising. Suede became more compact and less pliable and less stretchable due to increased fabric thickness; in addition, the surface of suede became smoother and compressive since the surface evenness of suede improved with smaller fiber fineness and an increased amount of naps covered the base fabric. Furthermore, water vapor transmission decreased and thermal insulation increased. The best raising conditions for artificial suede was four cycles in which artificial suede was preferred without changes in physical properties.

• 대한가정학회지
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• 제38권5호
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• pp.167-177
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• 2000

The purposes of this study are to investigate American university students′responses to Kimchi and their preference on different kinds of Kimchi as indicated by a survey and sensory evaluation and to globalize Kimchi. About 400 Indiana University students in IN, USA participated in perception survey of Kimchi, which consisted of 64.8% of male and 35.2% of female.37.3% of all the participants knew what Kimchi was and 30.3% had eaten Kimchi before the survey. The students′responses to the 12 questions about Kimchi were measured on 5 point Likert scale. The item "Kimchi is nutritious and healthy" was totally received the highest point and "Kimchi is a good side with beer or wine" roamed the lowest. Furthermore, gender and the precious visitation to Korea laid an important part in the experiment. As the result of sensory evaluation, the American students preferred Kimchi that made out of soaking Baechu for 3 hours to 5 hours. When the Kimchi was fermented at room temperature(20~22$^{\circ}C$), the score decreased as the fermentation period was increased. However, the scores for the Kimchi preserved in the refrigeratior(5~1$0^{\circ}C$) did not vary remarkably. And the most preferred Kimchi by the students was one-day old. The dishes using Kimchi as the main ingredient are lifted according to the students preference as follows : Kimchi Ramen, Kimchi Mandu, Kimchi Hamburger, and Kimchi Bokumbap, and so on.

• 한국식생활문화학회지
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• 제33권5호
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• pp.426-436
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• 2018

This study assessed effective strategies to reduce the sodium intake among consumers using pork cutlet sauce as a model food system. Original pork cutlet sauce and sodium-reduced sauce (29% reduced by a salt substitute) were analyzed to characterize the sensory properties using descriptive analysis. The effects of sodium-reduction of the sauce, consumer type (nutrition teachers vs. general consumers), information related to the sodium content, serving method, and consumer's health, taste and sodium-related attitudes on the consumer's preference, perception, and intake of the sauce were analyzed using a consumer test. In descriptive analysis, the original and sodium-reduced sauce showed similar sensory characteristics but did not differ in saltiness. In the consumer test, there were no significant differences in the overall preference levels between the two sauces. On the other hand, there were significant differences in preference and perception between nutrition teachers and general consumer groups, which were due largely to their age as well as the health and sodium-related attitudes and nutritional knowledge differences. Sodium-reduced information decreased the perceived saltiness intensity. In addition, reducing sodium intake by serving pork cutlet sauce in a bottle can be an effective strategy because this serving method increased the acceptance and induced the smaller intake of sauce.

• 융합경영연구
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• 제12권1호
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• pp.77-88
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• 2024

Purpose: By studying the effects of SNS advertising characteristics and SNS advertising music characteristics conducted by companies on advertising preference and advertising effects, we would like to suggest a plan for effective SNS advertising operation. Research design, data and methodology: In this study, a total of 483 surveys were collected for college student consumers in their 20s who had experience seeing advertisements on SNS, and 458 were used for the final analysis. In addition, the collected questionnaire data were analyzed using statistical programs SPSS 24.0 and AMOS 24.0, and Sobel Test was performed through structural equation modeling and regression analysis. Results: Advertising preference, purchase, and recommendation intentions increased as consumers who saw advertisements on SNS perceived the characteristics of advertisements (information, entertainment, individuality, and interactivity). However, advertising preference was not formed by SNS advertising music characteristics (fun, information delivery, unconscious stimulation, and emotional homogeneity). In addition, the higher the perception of SNS advertising music characteristics (fun, information delivery, unconscious stimulation, and emotional homogeneity), the more advertising effects such as purchase and recommendation intentions were linked, and the higher the perception of SNS advertising music characteristics (fun, information delivery, unconscious stimulation, and emotional homogeneity), the more advertising effects such as purchase and recommendation intentions could be created. Finally, it was confirmed that advertising preference had a partial mediating effect between SNS advertising characteristics and advertising effects, and between SNS advertising music characteristics and advertising effects. Conclusions: Unlike previous studies that have investigated the causal relationship of advertising effects according to sub-factors such as SNS advertising characteristics and SNS advertising music characteristics, it is significant in that it analyzes the variables used in the study as secondary factors.

• 대한건축학회논문집:계획계
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• 제35권1호
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• pp.99-106
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• 2019

This study aims to recommend the proper Color rendering index (CRI), the Correlated Color Temperature (CCT), and illuminance levels of Light-Emitting Diode (LED) lighting based on the analysis of the criteria of the current CRI, the CCT, and illuminance levels in merchandising spaces with LED lighting conditions. It would be a basic material to apply in line with user preference for LED merchandising lighting. To this end, it examines relevant literature review on the experiments designed to test whether lighting characteristics affect brightness perception, color appearance, and pleasantness. Highly saturated colors appear brighter than low saturated colors. Two lighting applications - grocery and clothing shop - were created in elaborating the effect of LED lighting characteristics of CRI on color appearance and the CCT and illuminance on pleasantness. The findings show that the criteria of CIE Ra<80 are appropriate to provide better color appearance of illuminated products in terms of LED lighting that can enhance color saturation, particularly for the red color. Furthermore, 2700 K and less than 500 lux for grocery, 4000 K and more than 500 lux for clothing shop are found to be the proper the CCT and illuminance levels respectively to bring better preference under LED lighting.

• 한국의류학회지
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• 제36권12호
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• pp.1270-1284
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• 2012

This article examines how individual differences on the need for cognitive closure and demographics influence consumer perception and the usage of consumer reviews in online shopping. Data were randomly collected from 2,381 U.S. online consumer review users through an online survey. The findings from multiple regression analyses revealed the different effects of the need for cognitive closure dimensions (i.e., preference for order and structure, preference for predictability, discomfort with ambiguity, closed-mindedness, and decisiveness) and demographic characteristics on consumer attitudes, perceived online review influence, benefits, persuasiveness, and review usage behavior. Finally, practical implications and prospects for future research are discussed.

• 대한가정학회지
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• 제39권2호
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• pp.85-95
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• 2001

This study was carried out to obtain the information concerning the perception and utilization patter of the housewives about the edible oil and fats. Data were obtained through questionnaires from 442 housewives in Chonbuk area. The eating frequency of food that used oil & fat was affected by age, residing area and educational level. family's preference score of food that used oil & fats was 3.34 point in the 5 point scale. 47% of the subjects answered that the intake rate of oil & fats had more from vegetable oils than animal sauces. Most of the subjects had negative response such as increased cholesterol and body weight for psychological state after the intake of food that used oil & fats. The main reason why some housewives did not use frequently oil & fats was inconvenience of tidying up. The kinds of the oil & fat used frequently were soybean oil, sesame oil, com oil and perilla oil. The nutrition knowledge score rotated to oil & fat was 7.62 point in the 10 point scale. The eating frequency of food that used oil & fats and its preference were positively correlated. These results indicate that the housewives haute a widespread tendency to pursue a health and convenience in the utilization of edible oil & fats.