• Korean journal of food and cookery science
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• v.14 no.2
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• pp.133-139
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• 1998

The aim of this study was to assess University students' consumption pattern of Korean rice cakes and to analyze the preference of Korean rice cakes by their demographic backgrounds. The results of this study will be useful information for systematic development and wide distribution of Korean rice cake as a traditional Korean food. A self completed survey of 392 University students in Seoul was undertaken and detailed information was collected. The survey questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Approximately half of the students were male (52.6%) with the average age of 21.1 years old. Most of the respondents (92.3%) were from nuclear families. The consumption frequency rate showed that 38.8% students had Korean rice cake once or twice a month followed by once a week (29.8%), once per six months (21.7%), and once per two months (8.2%). Ingeolmi received the highest preference score (4.15), whereas Duteopteok had the lowest score (0.18). The correlation coefficient for paired samples between students' preference of Korean rice cake and their knowledge of them was 0.827, showing statistically strong positive correlation between them.

• 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.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.8 no.1
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• pp.119-126
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• 2009

In recent years, many recommendation service systems that search or recommend information automatically considering user's taste or property are developed. However, there is a weak point that correct recommendation is hard without considering the preference of user's context. This paper proposes a filtering method that gives correct recommendation considering the preference of user's context. To support this method, we get UCOP(User-Context Object Preference) using the preference of user's context and Pearson correlation coefficient. The results of the experiment show the improvement of 11%, 2% of precision and 8%, 4% of recall comparing with the existing service systems. Our recommendation service systems show 77% of precision and 53% of recall overall.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.27 no.3
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• pp.21-25
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• 2004

In today's mass production/consumption society, there are many important constituents people need to have/do for their happy life. Very few People think that among those components enjoying Pro-sports in their life is essential, and Many business companies are interested in owning/operating pro-sports teams. Thus, many studies have been progressed on sports management or sports marketing domestically and abroad. This paper studied the preference relationship between subject's majors and products/service and pro-sports. We constructed hypotheses about the relationship and tested them by using ANOVA and Tuckey tests. We found significant results that preference for coke/cider is influenced by subject's majors, and that preference for pro-baseball, pro-football, and pro-basketball is also influenced by subject's major, etc. As the results, we can have important information about who are the most important customers and who should be target customers for marketing and promotion, and with the information related business companies can attain higher profitability and less loss through more effective sports marketing.

• Journal of the Korean Society of Costume
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• v.42
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• pp.113-126
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• 1999

The purpose of this study was to identify the differences n preference of advertisement and intention to buy the advertised jeans among the consumer groups which perceived eroticism and attraction of female model in advertising differently. he data were collected using questio-nnaires which contained eleven advertisements of Guess jeans selected form Vogue magazine publ-ished from 1990 to 1996. Female college students (n=270) living in Seoul Korea participated in the study. The data were analyzed by one-way ANOVA. he results of this study were as follows:First there were significant differences in preference of advertisement and intentio to buy the advertised jeans among the consumer groups which had different perceptions of eroticism and attraction of model in the case of eleven advert-isements. Second consumer group which perceived model erotic and attractive highly had the most preference of advertisement and intention to buy the advertised jeans, However consumer group which perceived model low in two aspects had the lowest preference and intention to buy. Third consumer group which perceived model a low erotic but highly attractive women had a higher preference of advertisement and intention to buy the advertised jeans than consumer gorup which perceived model a highly erotic but low attractive women or the former group was similar in prefe-rence and intention to buy to the latter 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.

• The Korean Journal of Community Living Science
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• v.23 no.1
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• pp.79-88
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• 2012

To evaluate the possibility of low-salinity of traditional fermented food, we investigated quality characteristic of low-salted Yacon Jangachi using soybean sauce with sugar or vinegar for 50 days. Sugar content, titration acidity, and salinity of all Yacon Jangachi was increased as storage time increased. All of the Yacon Jangachi had less than 3.0% salinity. Especially, the salinity of the Yacon Jangachi with sugar and vinegar was the lowest during storage time. The L value was decreased as storage time increased but the results of the a and b values were reversed. Cutting force was not significant among samples and storage periods. In the results of sensory evaluation, preference of all samples were increased as storage time increased. The preference of color was not significant among samples from 30 days but the taste was reversed. The preference of flavor was significant between samples in 40 days, texture was not significant during storage time. Overall preference was not significant after 30 days, which suggested that Yacon Jangachi using soybean sauce retains overall preference in steady level from 30 days. Yacon Jangachi using soybean sauce showed the highest preference when produced with sugar and vinegar.

• The Research Journal of the Costume Culture
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• v.22 no.3
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• pp.399-410
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• 2014

The purpose of this study was to investigate emotional images and preference of knitwear by tone on tone combination. The subjects were 357 university students in Daejeon and Chungnam province, and the measuring instruments were 6 stimuli manipulated by color and tone combination type of background and pattern in the tone and tone combination, and self-administrated questionnaires consisted of emotional images items, preference items, and subjects' demographics attributions. The data were analyzed by Cronbach's ${\alpha}$, factor analysis, t-test, MANOVA and Duncan's multiple range test, using SPSS program. The results were as follows. First, four factors (attractiveness, conspicuity, mildness, and activity) are emerged on emotional images of knitwear. Second, color had main effects on emotional images and preference. Gray color was perceived as most attractive image and more preferred than others. Third, tone combination type had some effects on emotional images. Vivid tone background/light tone pattern was perceived more attractive image but less conspicuous and mild than light tone background/vivid tone pattern. Forth, subjects' gender had an effects on conspicuous image. Male was perceived more conspicuous image on knitwear stimuli than female. Fifth, color and subjects' gender had interaction effects on attractiveness image and preference. Male perceived that blue is more attractive and preferred than female.

• Preventive Nutrition and Food Science
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• v.7 no.2
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• pp.207-214
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• 2002

Food preference of children may be determined by various lifestyle and environmental factors. This study evaluated the effect of rural or urban inhabitance, cooking methods, and frequency of exposure to vegetable dishes on the acceptance of vegetables by 452 fifth grade children. The subjects were students utilizing meal service in public elementary schools in Boryeoung-city, Chungcheong-nam-do (urban); Cheolwon-gun, Gangwondo (rural); or Pocheon-gun, Kyeonggi-do (suburban). A survey was used to determine the preference of students for 59 foods containing vegetables as a primary ingredient, and categorized by fat content (high, low, or intermediate). Children with working mothers and those living in urban areas tended to have less preference for vegetables than their counterparts in rural areas or with mothers who remained at home. Preference for vegetable foods was correlated with the frequency that vegetable foods were prepared by mothers. Vegetable dishes with a high fat content were preferred over those with low or intermediate fat content, except far soup. This study suggests that children who live in urban areas and whose mothers work outside of the home may be predisposed to nutritional deficiencies due to poor acceptance of vegetable foods, and that all children may be at risk for over-consumption of dietary fat, due to a preference for high fat foods.

• Journal of the Korean Operations Research and Management Science Society
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• v.30 no.1
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• pp.105-128
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• 2005

The Purpose of the current study is to identify the differences between Samsung and Hyundai Group and the causes why the differences occurred. The study focuses on the founders of the two group as a main source of the differences, especially brain preference of the two founders. Two steps were employed to perform the study. Firstly, the two founders' characteristics were analyzed by using archival research. It was implicitly hypothesized that Group founders' characteristics explained the differences of the two Groups. It was found that the founder of Samsung Group, the late president Lee emphasized rationality, analysis, and cause/effect relationship and low risk taking, suggesting that he had left-brain preference. In contrast. the late president Chung, the founder of Hyundai Group, emphasized intuition, wholeness, contextual meaning, and risk taking, showing that he had right-brain preference. Secondly, a comparison between the two groups was performed in terms of business and financial risk in corporate portfolio, and management system. It was found that Hyundai Group was pursuing higher risk than Samsung Group. And it was observed that Samsung Group put more emphasis on formality in decision making and systematic control, and less emphasis on risk taking than Hyundai Group. From the two step research relationship between brian preference and management was reasoned. Research implications and limitations were discussed at the end of the study.