• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.8
• /
• pp.3430-3438
• /
• 2011

The purpose of this study is to set the Korean mandarine quality standards based on consumer preference survey. Until now the Korean mandarine's quality standards has been based on the fruit size. The Korean mandarine's quality in agricultural cooperative, citrus agricultural cooperative federation, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Korean mandarine's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, the highest grade brand was required more than sugar $12^{\circ}Bx$ and less than acid 1.0% and the following grade brand was required more than sugar $11^{\circ}Bx$ and less than acid 1.0% uniformally. Thus, in this study, based on the consumers' preference of Korean mandarine, 4-level grades of sugar and 4-level grades of acidity were divided into the total 16-level grades. Based on them, 5-level grades were set.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.12 no.7
• /
• pp.2996-3005
• /
• 2011

The purpose of this study is to set the Hallabong tangor's quality standards based on consumer preference survey. Until now the Hallabong tangor's quality standards has been based on the fruit size. Hallabong tangor's quality in agricultural cooperative, citrus agricultural cooperative, and some agricultural corporation has been selected in accordance with its own brand of quality grade using a non-destruction sorting machine. But, setting the Hallabong tangor's quality standards has been based on the convenient and routine method rather than the scientific and objective method, consumer's preference. According to the grade contents, more than sugar $13^{\circ}Bx$ and less than acid 1.10% has been used uniformly. Thus, in this study, based on the consumers' preference of Hallabong tangor, 5-level grades of sugar and 7-level grades of acidity were divided into the total 35-level grades. Based on this, 5-level grades were set and were divided into selling product grades(1~3) and non-selling product grades(4~5).

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.649-654
• /
• 2010

This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.

• Journal of Korean Society for Quality Management
• /
• v.31 no.4
• /
• pp.239-246
• /
• 2003

Dynamic robust design has been regarded as the most powerful design methodology for improving product quality, Dynamic SN ratio adopted in dynamic robust design combines two major quality attributes, the variability around the linear function and the slope of the linear function, into a single design metric. The principal shortcoming associated with the dynamic SN ratio is that the metric is independent of designer's preferences for the quality attributes due to priori sets of attribute tradeoff values inherent in it. Therefore, a more rigorous preference­based design metric to accurately capture designer's intent and preference is needed. A new design metric that can be used in dynamic robust design is proposed. The effectiveness of the proposed design metric is examined with the aid of a demonstrative case study and the results are discussed.

• Journal of Distribution Science
• /
• v.13 no.9
• /
• pp.59-70
• /
• 2015

Purpose - This study aims to suggest strategies for Korean enterprises advancing into the Vietnam bakery market by analyzing the effects of perceived values on brand preference and purchase intention among Korean and Vietnamese consumers. Research design, data, and methodology - The perceived value model designed includes functional (price, quality), emotional, and social values. The survey collected data from 500 consumers in Seoul (Korea) and HoChiMinh (Vietnam). The SPSS 18.0 package was used for analysis. Results - First, among Vietnamese consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, social value, and the functional value of price. However, from an ethnocentric trend and brand image origin, emotional value had a negative effect on global brand preference. In contrast, among Korean consumers, perceived value had a positive (+) effect on global brand preference in the order of functional value of quality, the functional value of price, and the social value. However, emotional value had no effect on global brand preference. Second, for both Korean and Vietnamese consumers, perceived value had a significant positive effect on purchase intention. Third, unlike the Korean consumer, for the Vietnamese consumer, global brand preference had a significant effect on purchase intention. Conclusions - The study implies the following. First, the Vietnamese bakery market has a high proportion of middle-aged customers in their 40s (64%). In terms of monthly income, there was a large proportion (40%) of high-income earners (over $325). Therefore, bakery consumption can be seen as concentrated among middle-aged and high-income consumers. Based on this, bakery strategies should include efforts to increase purchase prices as well as ways to attract local consumers (large cities). Second, unlike Korean consumers, among Vietnamese consumers, the resistance to a global brand based on emotional value (the ethnocentric tendency and brand image origin) can be seen as relatively low. Thus, in the case of the Vietnam bakery market, to increase a global brand's preference, the company should develop a differentiated strategy so that Vietnamese consumers can recognize it better, focusing on product quality, good service quality, and price in the local environment and on social value for social development. Third, in the case of the Vietnamese customer, we found that social value exerts the greatest influence on purchase intention. Therefore, a brand that engenders an image of building the local Vietnamese community can achieve a higher social value and influence purchase intention. In addition, although Vietnamese consumers have ethnocentric tendencies in terms of products, we found that if it is a preferred global brand then there are intentions to purchase. Fourth, in the case of Vietnam, if the preference for global brands is formed, consumer awareness may be connected to purchase intention. Therefore, global brands operating in Vietnam should pay attention to how to improve consumer preferences for global brands in order to increase purchase intention.

• Asia Marketing Journal
• /
• v.15 no.4
• /
• pp.61-101
• /
• 2014

This study investigates when and how disagreements in online customer ratings prompt more favorable product evaluations. Among the three metrics of volume, valence, and variance that feature in the research on online customer ratings, volume and valence have exhibited consistently positive patterns in their effects on product sales or evaluations (e.g., Dellarocas, Zhang, and Awad 2007; Liu 2006). Ratings variance, or the degree of disagreement among reviewers, however, has shown rather mixed results, with some studies reporting positive effects on product sales (e.g., Clement, Proppe, and Rott 2007) while others finding negative effects on product evaluations (e.g., Zhu and Zhang 2010). This study aims to resolve these contradictory findings by introducing preference heterogeneity as a possible moderator and causal attribution as a mediator to account for the moderating effect. The main proposition of this study is that when preference heterogeneity is perceived as high, a disagreement in ratings is attributed more to reviewers' different preferences than to unreliable product quality, which in turn prompts better quality evaluations of a product. Because disagreements mostly result from differences in reviewers' tastes or the low reliability of a product's quality (Mizerski 1982; Sen and Lerman 2007), a greater level of attribution to reviewer tastes can mitigate the negative effect of disagreement on product evaluations. Specifically, if consumers infer that reviewers' heterogeneous preferences result in subjectively different experiences and thereby highly diverse ratings, they would not disregard the overall quality of a product. However, if consumers infer that reviewers' preferences are quite homogeneous and thus the low reliability of the product quality contributes to such disagreements, they would discount the overall product quality. Therefore, consumers would respond more favorably to disagreements in ratings when preference heterogeneity is perceived as high rather than low. This study furthermore extends this prediction to the various levels of average ratings. The heuristicsystematic processing model so far indicates that the engagement in effortful systematic processing occurs only when sufficient motivation is present (Hann et al. 2007; Maheswaran and Chaiken 1991; Martin and Davies 1998). One of the key factors affecting this motivation is the aspiration level of the decision maker. Only under conditions that meet or exceed his aspiration level does he tend to engage in systematic processing (Patzelt and Shepherd 2008; Stephanous and Sage 1987). Therefore, systematic causal attribution processing regarding ratings variance is likely more activated when the average rating is high enough to meet the aspiration level than when it is too low to meet it. Considering that the interaction between ratings variance and preference heterogeneity occurs through the mediation of causal attribution, this greater activation of causal attribution in high versus low average ratings would lead to more pronounced interaction between ratings variance and preference heterogeneity in high versus low average ratings. Overall, this study proposes that the interaction between ratings variance and preference heterogeneity is more pronounced when the average rating is high as compared to when it is low. Two laboratory studies lend support to these predictions. Study 1 reveals that participants exposed to a high-preference heterogeneity book title (i.e., a novel) attributed disagreement in ratings more to reviewers' tastes, and thereby more favorably evaluated books with such ratings, compared to those exposed to a low-preference heterogeneity title (i.e., an English listening practice book). Study 2 then extended these findings to the various levels of average ratings and found that this greater preference for disagreement options under high preference heterogeneity is more pronounced when the average rating is high compared to when it is low. This study makes an important theoretical contribution to the online customer ratings literature by showing that preference heterogeneity serves as a key moderator of the effect of ratings variance on product evaluations and that causal attribution acts as a mediator of this moderation effect. A more comprehensive picture of the interplay among ratings variance, preference heterogeneity, and average ratings is also provided by revealing that the interaction between ratings variance and preference heterogeneity varies as a function of the average rating. In addition, this work provides some significant managerial implications for marketers in terms of how they manage word of mouth. Because a lack of consensus creates some uncertainty and anxiety over the given information, consumers experience a psychological burden regarding their choice of a product when ratings show disagreement. The results of this study offer a way to address this problem. By explicitly clarifying that there are many more differences in tastes among reviewers than expected, marketers can allow consumers to speculate that differing tastes of reviewers rather than an uncertain or poor product quality contribute to such conflicts in ratings. Thus, when fierce disagreements are observed in the WOM arena, marketers are advised to communicate to consumers that diverse, rather than uniform, tastes govern reviews and evaluations of products.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.25 no.7
• /
• pp.1203-1214
• /
• 2001

This study is to analyze the competition structure and the brand image in underwear market, and to examine the relationships between brand preference and evaluation criteria on purchase among the age of 20's females. The samples are composed of 591 females aged 20's in cheong-ju city. For data analysis, MDS, AVOVA, t-test were used. The results of this study are followed as; Brand group I [BYC·Try·Vicman] was positioned on the dimensions of casual/classic image, brand group II [BodyGuard·DonandDons·schaolphio·x-zon] was positioned on the dimension of casual/fashionable image, and brand group III [Wacor·Venus·Ravora] was posiotioned on the dimension of elegant image. Brand preference in group III was the highest, and brand preference had significant difference by age, occupation, and education level. Customers who prefer the group I evaluated useful and management attributes the most and customers who prefer the group II, considered economical and esthetic arributes for purchasing underwaer. Also, customers who prefer the group III, evaluated the esthetic appreciational quality, the functional quality, and the brand-symbolic quality. Also, the influence of advertisement is most effective to purchase underwears. A main source of information is the broadcast medium such as TV or radio. The main store types on purchase were types like a department store and underwear special store.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.2
• /
• pp.113-119
• /
• 2011

The purpose of this study was to survey Chinese university or college students' preference for and satisfaction with Korean food in the Daegu and Gyeongbuk areas. A questionnaire developed from literature review included a series of questions about Korean food that included preference, satisfaction, product quality, and customer satisfaction. We analyzed 240 valid responses. Statistical analyses, including frequence, IPA, factor analysis, and regression were performed using SPSS software. Of the 41 kinds of Korean food included, the students' average preference was 3.24 and satisfaction was 3.23 on a 5-point scale. The students questioned preferred Bulgogi (3.99), Galbigui (3.92), Galbitang (3.88), Galbizzim (3.87), and Samgyeopsal (3.86) to other Korean foods. With regard to satisfaction, Bulgogi (3.94) was chosen by Chinese students as the most satisfying Korean food, followed by Galbitang (3.80) and Galbigui (3.80). The perceived quality of the Korean food also had a significant influence on customer satisfaction.

• Transactions of the Korean Society for Noise and Vibration Engineering
• /
• v.16 no.5 s.110
• /
• pp.457-469
• /
• 2006

In automotive engineering, the brand sound is one of the important advantage strategies in a car company. For the design of brand sound, the selection of descriptive word for a car sound is one of major works in automotive sound quality research. In this paper, booming and rumbling sound, which are professional words used by sound and vibration engineers are used for the design of brand sound. We employed sound quality metrics, which are used in the psychoacoustics. By most research results, the relationship between subjective evaluations and sound quality metrics has nonlinear characteristics. In order to correlate these subjective evaluations with sound quality metrics, the artificial neural network technology has been applied to two-dimensional sound quality index for a passenger car. These indexes are used for 46 passenger cars, which are samples of the famous cars around the world. Also a preference evaluation for car sound was carried out by sound and vibration engineers. We coupled this preference with booming and rumbling sounds by using artificial neural network. In future, the two dimensional sound and preference index will be very useful to develop brand sound in passenger cars.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2003.11a
• /
• pp.177-182
• /
• 2003

This study is directed toward determining the number and characteristics of psychologically meaningful perceptual dimensions required for assessing the sound Ouaiity with respect to vehicle interior and/or exterior noises. and toward identifying the acoustical or psychoacoustical bases underlying the perception. By nonmetric MDS and clustring analysis of sound quality data sets on our own, of critical importance are two perceptual dimensions for which subjective verdicts can be interpreted as loudness and sharpness. The perceptual dimensions based upon similarity judgments could be accounted for 48% and 24% of the variance. each of which might be a match for the acoustic parameter "A-weighted maximum pressure level"(r= .85) and for the psychoacoustic parameter "sharpness" (r= .65), respectively. On the other hand, the perceptual dimensions based upon preference ratings could explain 66% and 10% of the variance. where the acoustic parameter "A-weighted maximum pressure leve"(r= .92) might be taken to be a best predictor, but sharpness appeared to be less suitable for the description of Preference behavior. Linked to the results, the problems of quantitative modelling of subjective sound quality evaluation and also of implementing corresponding cognitive combination rule for technical and industrial applications, say having "winner-sound qualify" according to preference criteria will be shortly in discussion.