• Journal of Industrial Convergence
• /
• v.11 no.1
• /
• pp.1-13
• /
• 2013

In this study, I tried to study whether the congruence between consumer's brand image and self image influences consumer's brand preference. the outcomes of the study suggest that the consumers purchase the image of the brands, rather than the products themselves. Thus, the firm must develop the brand image focused on consumer's preference.

• Proceeding of Spring/Autumn Annual Conference of KHA
• /
• 2006.11a
• /
• pp.242-247
• /
• 2006

This study is intended to analyze the characteristics of the preference according to the locations of view points, which are the current criteria for the evaluation of the view. To this end, a total of fifty one test cases according to view point locations were sampled based on the picture data collected in previous studies, and preference assessment was conducted on these cases to identify preference characteristics, where a five-point Lickert-scale evaluation was performed for each test case, and three test cases for each type were comparatively evaluated. It is deemed that the findings from this study may be used to finally derive qualitative assesment scale for the view seen from apartment units.

• Journal of the Korean Home Economics Association
• /
• v.24 no.2
• /
• pp.113-122
• /
• 1986

The purpose of this study was to investigate the relationship between personality and color preference, thereby to suggest a personality profile on the basis of colors selected for children's preference. Materias used to determine the degree of color preference were 24 color papers which were developed and described in a previous research by Lee & Lee. The Instrument used ot determine children's personality was Burks' Behavior Rating Scales-Preschool and Kindergarten Edition. Subjects wee 70 3-, 4- and 5- year old children attending the Y Child Development research institute. Data were analyzed with SPSS using mainly F-test and Duncan's Multiple Range Test. Results showed that among 24 colors used, white, violet, sapphire, sky blue, blue, green yellow, pink, green, red, gold, purple, van dyke brown, blue, green, silver were found to be significantly related to persionality. Judging from this results, white and violet seemed to be most predictive colors to personality. Personality aspects significantly related to specific colors were discussed and a profile of personality based on color preference were developed.

• KDI Journal of Economic Policy
• /
• v.39 no.2
• /
• pp.75-98
• /
• 2017

This paper aims to estimate the social discount rate (SDR) rather than dig into its theoretical foundation. As SDRs can be derived by investigating both the rate of return on investment and the social time preference rate, we estimate the marginal productivity of both private and public capital and the time preference rate based on the Euler equation. In order to provide a single representative SDR, the weighted averages of the marginal productivity and time preference rate, whose weights are determined by the flow of funds data reflecting the social demand of funds, are presented. Based on the empirical results, we argue that the marginal productivity of private capital stands in the middle of the 3% range while that of public capital varies from 4.5% to 8.6%, with the time preference rate showing a decreasing trend from 3.2% in the early 2000s to 1.2% by around 2030. The single representative SDR or the weighted SDR is estimated to be approximately 3.0~4.5% and expected to continue its downward trend for the foreseeable future.

• Culinary science and hospitality research
• /
• v.20 no.5
• /
• pp.22-28
• /
• 2014

This research proposes and empirically tests a model of the relationships among perceived food quality, perceived service quality, perceived environment quality, brand preference, trust, satisfaction and favorable recipient behavior within the context of luxury restaurant patronage. Hypotheses implied by the model are tested on a sample of 398 patrons of U.S. luxury restaurants. Findings revealed that perceived food quality, perceived service quality, and perceived environment quality positively effect on the brand preference, and the brand preference positively and directly influence on favorable recipient behaviors as well as trust and satisfaction. These findings are discussed in terms of both academic and practitioner implications.

• The Research Journal of the Costume Culture
• /
• v.8 no.3
• /
• pp.422-435
• /
• 2000

In this study female college students having high interest in fashion were selected by homogeneous purposive sampling. The students were classified into two groups. 301 Students living in Chinju were asked on self-actualization and design preference. The date of respondents were analyzed by Pearson's correlation coefficients and t-test. The results of this study can be summarized as follows. 1. The line preference, chroma, thickness and weight of clothing textile were different in these two groups. 2. The students of individuality had self-actualization, feeling reactivity, self-regard, existentiality and capacity of intimate contact. 3. There were significant relation between self-actualization and the preference for clothing form, color and texture in two groups.

• Journal of the Korean Home Economics Association
• /
• v.38 no.5
• /
• pp.25-41
• /
• 2000

This study examined the relationships of store preference with perceived store attributes and consumers' individual characteristics and the impacts of shopping situations on actual store choice. Data were obtained from an on-site questionnaire survey to a convenience sample of young consumers. A total of 456 responses was analyzed. Based on store preference and store choice, respondents were divided into four preference(or choice) groups of: Independent fashion specialty store; Independent general fashion store; Department store and Brand-franchised store. MANOVA, ANOVA and $\chi$$^2$ analyses revealed that there were significant differences among 4 store preference groups on 3 store attribute factors(price, promotion, and merchandise & displays), fashion involvement, perceived financial risk and 5 demographic characteristics(age, gender, marital status, education and spending). Also, there were significant differences among 4 store choice groups on 3 shopping situations the respondents had experienced. Based on the results, the study provided a profile of each store preference group and marketing implications.

• Culinary science and hospitality research
• /
• v.8 no.3
• /
• pp.21-37
• /
• 2002

The purpose if this study is to analyze the psychological preference of Family Restaurants and their behavioral characteristic and its segmentation, positioning, new product development and marketing min. Result of analysis, index and type of MBTI psychological preference are related to Family Restaurant Choice attributes intimately. Specially, "Menu composition reflected restaurant image", and "Providing of corresponded value to price"were shows considerable difference according to psychological preference. And "Providing of the corresponded value to price"of Value, Price and Image Factor, indexes, types, including all the other aspects, shows the most considerable difference. Therefore, all market of Family Restaurant when inventing or designing a menu, they should consider restaurant′s concept and image to manage a menu, and keep in mind that all customer take "value"at up most importance.

• The Korean Journal of Food And Nutrition
• /
• v.8 no.4
• /
• pp.293-300
• /
• 1995

This study was carried put to investigate the preference and consumption of Korean traditional foods. Questionnaires were completed by 210 academic female high school students and also by 210 vocational female high school students. The family income of academic high school students was significantly higher than that of vocational high school students and the family size of academic high school students was lancer than that of vocational high school students In the food consumption, academic high school students are broiled foods more frequently and vocational high school student ate noodles more frequently. Academic high school student showed a higher average in the preference of salted sea foods than that of vocational high school students. In the intake of salted sea foods, academic high school student had a higher intake frequency. The preference and intake frequency of salted sea foods increased significantly with their family's income. Also academic high school student showed a higher average in Korean traditional food knowledge. And this knowledge increased significantly with their family's income.

• Korean journal of food and cookery science
• /
• v.22 no.1 s.91
• /
• pp.80-87
• /
• 2006

The purpose of this study was to identify the perceptional patterns of Korean traditional food and to compare the preference and intake frequencies of daily traditional Korean food among the identified perceptional patterns in the Yuabian area. Data were collected from 261 Korean housewives in Yanbian and underwent cluster and group mean analysis. The results revealed two different patterns: tradition-oriented vs. modem-oriented. Descriptive statistics showed that perceptional patterns are likely to vary depending on socio-demographic background as well as the preference and intake frequencies of daily traditional food. Similarities and differences in these perceptional patterns, the preference and the intake frequencies of traditional daily food are discussed, and future implications for food nutritionists and Asia marketers are presented.