• Phonetics and Speech Sciences
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• v.1 no.2
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• pp.151-162
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• 2009

This paper aims to investigate how tensification preference has changed over time and discuss how appropriately tensification preference is reflected in Principles of Standard Pronunciation and Standard Korean Language Dictionary. For this research, a questionnaire survey of tensification preference was conducted. 173 test words were used and 156 native Seoul speakers participated in this survey. The results have shown that tensification preference has gradually increased from older to younger generations. In addition, Principles of Standard Pronunciation and Standard Korean Language Dictionary do not reflect real pronunciation appropriately. Therefore, some ways of incorporating the actual pronunciation of Seoul speakers in the Principles of Standard Pronunciation and the Standard Korean Language Dictionary are suggested.

• Journal of the Korean Society of Food Culture
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• v.3 no.1
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• pp.57-66
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• 1988

The results obtained by survey on 599 respondents of different age groups for preference of 84 prepared foods were subjected to statistical principal component analysis, factor analysis, analysis of variance, scheffe verification, and discriminant analysis so as to find a structure of preference for foods. The results may be summarized as follows: 1. The results of the factor analysis indicate that 84 prepared food items may be classified into 3 groups and that by knowing an indvidual's preference to one prepared food, one can presume his preference to the others in the same group without carrying out actual test. 2. The results from an analysis of variance showed that most of primary school children extremely liked snacks, seniors liked Korean cooking, primary school children and collegians had weaknesses for western cookings while kindergarden children and adults over 50 years old disliked them.

• Journal of Nutrition and Health
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• v.21 no.4
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• pp.223-231
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• 1988

This study was disigned to observe the pattern of food preference, desire, and intake frequency of children in Pusan area to establish basic data for school lunch program. The children in a public school with school lunch program in Pusan area, were asked the food preference, desire, and intake frequency of the 30 food items given on questinnarie. The subjects also recorded the food intake for 3 days with the mother's help. The results of this study are summarized as follows. 1) The total numbers of items taken per day per children were increased with advancing grades. The numbers were 27, 33 and food items for 2nd, 4th and 6th grade respectively. 2) The degree of preference, desire and intake frequency were also increased with higher grades for most given foods except cakes, seaweeds and beans. 3) Boys showed the higher intake frequency than girls for most food items. The girls, however, showed higher preference for cakes and cookies than boys. 4) There was a significant positive correlation between food preference and desire, however, a significant correlation was not found between preference and intake frequency, and between intake frequency and desire.

• Journal of The Korean Association For Science Education
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• v.13 no.2
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• pp.163-171
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• 1993

The purpose of this study was to evaluation of science curriculum by the cognitive preference construct, the instrument of emotional domain. The effects of students' variables on the cognitive preference were also examined. Samples of 216 boys and 166 girls for this study were selected from the secondary school students. he data were analyzed by ANOVA, Pearson correlation, factor analysis, etc. The results of this study are as follows: (1) The students prefer the Principles of science than any other kind of cognitive preference. (2) Sex has influence on the tendency of students' cognitive preference among the studnets' variables. (3) It is not significantly different the tendency of student's cognitive preference according to IQ among the studnets' variables. (4) Most of the students avoid Critical Questions and Applications of cognitive preference in spite of the difference of sex, grade, and department of the students.

• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.2
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• pp.29-40
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• 1999

Tourism marketing begins with understanding tourists' needs. However, understanding tourists' needs should be expressed by specific utility values rather than simple preference order for the purpose of developing tourism marketing strategies. This study aims at identifying tourist's stated preference of vacation destination attributes by using the conjoint analysis. In addition, this study is purposed to define relationship between attitude and preference, and to suggest implications to tourism marketing strategies. It was found that stated preference to such attributes as 'quality of accommondation', 'recreation activities' and 'accessibility' among the attitude segments was significantly different but stated preferences to diverse profiles made of these three attributes showed significant differences only in such attributes as 'quality of accommodation' and 'recreation activities'. This results make it possible to identify the function of preference to destination attributes in the vacation destination choice decision. It also embodies the relationship between tourist's attitude and vacation destination attributes.

• KIISE Transactions on Computing Practices
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• v.21 no.2
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• pp.121-125
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• 2015

In recent years, research on collaborative filtering-based recommendation systems emphasized the accuracy of rating predictions, and this has led to an increase in computation time. As a result, such systems have divergeded from the original purpose of making quick recommendations. In this paper, we propose a recommendation algorithm that uses a Preference Difference Metric to reduce the computation time and to maintain adequate performance. The system recommends items according to their preference classification.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.7
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• pp.964-975
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• 2000

The purposes of this study were to analyze the color preference for clothing of Korean male and female adults and to provide the useful data for the fashion color planning. The result of this study showed that the preferences in hue and tone are different mainly by season. The most preferred colors in clothing are YR, B and Y. Y is preferred in spring, B and W in summe, YR in fall, Gy and Black in winter. The most preferred tones in clothing are pale tone in spring and summer, dark tone in fall and winter. The color preference for casual wear is more varied than the color preference for formal wear. The tones of low saturation are preferred for formal wear and the tones of high saturation are preferred for casual wear.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2008.10a
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• pp.38-41
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• 2008

This study's basic intention is to analyze property of combination relations of formative element composing robot' s face based on a result of preference response on robot's design. Also, in order to improve preference from the analysis result, the study intended to inquire into possibilities of suggesting design guideline. For the above, photographs of 27 robots' faces were selected as a experimental stimuli, and experiments on preference response and association response were performed. As a result, various properties such as robots' form of eyes having greater influences than facial structure, etc. Based on the result, each formative element's property that could have positive influence preference response on robot's face could be drawn and basic design guideline could also be suggested.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.67-79
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• 2007

This study verified the relationship between the personality traits and the job preference in the foodservice industry. Questionnaire was held with targeting to the persons who engage in the foodservice industry, especially restaurants located in Seoul and Gyeonggi Province. Factor analysis, regression analysis, t-analysis and dispersion analysis were carried out as the methodology of this study to analyze the relation with the Big Five Theory of Personality, which includes agreeableness, conscientiousness, extraversion, openness to experience, and neuroticism and job preference. As a result, conscientiousness, openness to experience and neuroticism were founded as the meaningful factors of effect on the job preference. In order to promote the job preference in the foodservice industry, engagement of employees who have suitable personality traits should be considered as an important issue in result of this study.

• Korean Journal of Child Studies
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• v.27 no.6
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• pp.53-68
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• 2006

For this study of the writing performance of verbally gifted elementary and middle school students and its relations to home literary environment, reading attitude, perceived verbal ability, and preference for verbal expression, a sample of 101 verbally gifted children was recruited from classes in a gifted education institute in P metropolitan area. Results of path analyses show that verbally gifted children's home literary environment affects reading attitude and perceived verbal ability; reading attitude and perceived verbal ability affects preference for verbal expression; and preference for verbal expression directly affects writing performance. Results imply that the indirect relations of home literary environment to verbally gifted children's writing performance are an important foundation for developing preference for verbal expression and writing skills.