• Journal of Distribution Science
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• v.17 no.2
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• pp.35-42
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• 2019

Purpose - There is little research on the market of foreign infant education materials. So, it is needed to deeply examine the development and preference factors of foreign infant education materials. Therefore, this study presents a future method and model for analyzing the important variables of buying foreign infant education materials. Research design, data, and methodology - The conjoint analysis method and model of this paper is used as follows. Conjoint analysis method is possible to derive the attributes to be analyzed through the model of the preferred factors, and then to derive the sub-attributes of the attributes. Results - This study derived preference attributes between brand benefit, equity (brand image, loyalty, awareness), distribution network (department store, specialty stores, discount store, internet mall), and service quality (tangibles, reliability, responsiveness, assurance, empathy) in infant education materials conjoint model. Conclusions - Since the opening of the education market in Korea, parents have a high education level due to low birth rate. The advantages of the conjoint analysis method have been extended to the study of infant education materials. Based on this, this paper will identify important attributes that are considered in preference of foreign infant education materials and help to establish and implement future marketing strategies.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.330-334
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• 2010

This study was performed to investigate the influence of seafood education on students' preferences and perceptions towards seafood menu items provided by school foodservice. The 62 representative menu items were selected from the complete menus provided by 10 high schools located in the Daegu Kyungpook area. Five hundred students were surveyed and 484 questionnaires were analyzed. The preference ($3.25{\pm}0.92$) of seafood menu items was not sufficiently high. The preference order of seafood menu items was rice > noodle > deep fry > grill> stir fry > seasoned dish > soup/stew > steam > pan fry > braise > fermented fish. Conversely, the most frequently provided menu items were soup/stew (31.34%), braise (18.06%), stir fry (15.61%), and seasoned dish (14.83%); the results showed no significant correlation between students' preference and the frequency with which the items were provided. Seafood education positively influenced the students' preference (p<0.001) and perceptions of the seafood acceptability (p<0.01), nutritional value (p<0.05), menu variety (p<0.05), diversity of cooking methods (p<0.001), cleanliness (p<0.001), and leftover amounts (p<0.01). However, more than half the students participating in this study have never received any type of education on seafood. Therefore, a practical program for seafood education should be developed to promote seafood consumption among young students.

• Journal of the Korean Data and Information Science Society
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• v.20 no.5
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• pp.809-818
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• 2009

Collaborative filtering approach predicts the preference of active user about specific items transacted on the e-commerce by using others' preference information. To improve the prediction accuracy through collaborative filtering approach, it must be needed to gain enough preference information of users' for predicting preference. But, a bit much information of users' preference might wrongly affect on prediction accuracy, and also too small information of users' preference might make bad effect on the prediction accuracy. This research suggests the method, which decides suitable numbers of neighbor users for applying collaborative filtering algorithm, improved by existing k nearest neighbors selection methods. The result of this research provides useful methods for improving the prediction accuracy and also refines exploratory data analysis approach for deciding appropriate numbers of nearest neighbors.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.511-519
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• 2007

This study was conducted to estimate the drift of change for kimchi purchase, and to contribute to quality improvement of kimchi sold at markets. Questionnaries were distributed to 450 adults and 396 were statistically analyzed. The methods used to analyze the items were frequency analysis, Chi-square, t-tests and ANOVA. The highest preference for kinds of kimchi was Beachoo kimchi, while the preference for Nabak kimchi was low. In terms of the degree of ripening, most subjects preferred properly ripened kimchi. With regard to the purchase amount the subjects preferred 1 kg and mainly purchased it once every three months at large market and supermarkets. The main reason for purchasing kimchi at markets was 'convenience', while the reason they didn't purchase it was 'it might contain artificial seasoning'. With regard to the development and improvement of the kimchi industry, the subjects belived that taste and ripening should be standardized, and that kimchi should be treated sanitarily. They acknowledged that kimchi products should be diversified, and active marketing should be carried out in order for it to be globalized.

• Journal of the Korean Institute of Landscape Architecture
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• v.35 no.4
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• pp.71-80
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• 2007

The purpose of this study is to suggest the criteria for the damaged mountainous landscape based on the shape, location and ratio of damaged landscape. For the study, the preference and landscape adjectives were analyzed on visual images and simulations. The variables for analysis were the amount of the damaged ratio(10%, 30%, 50%), the location of the damage (upper, middle, lower) and the various forms of the damage(spot, line, area). According to the results of this study, in accordance with the amount of damage, the visual preference recorded its lowest with the a rate of 50%. As for the location of the damage, the lower-ridge of the mountain showed the highest preference, and the upper-ridge was recorded as the lowest. The linear damage type showed the highest preference. On the other hand, the spotted damage type showed lowest. The results indicate that the visual preference increases when there is a lower ratio of damage, as the damage locates at the lower-ridge, and also when there is a presence of linear formation development. The group of linear formation-the lower ridge-10% showed the highest preference, and the group of linear formation-the mid ridge-50% was the lowest with the results of 3-way ANOVA. The group of linear formation-lower ridge-10% in particular had virtually no differences of visual preference when it was compared with the original scene. The damage with the spotted formation, on the mid-upper location and the high ratio of damage were analyzed as factors that give negative influence on the mountainous landscape. The main features of mountainous landscape were reduced into two factors, 'total estimation' and 'spatial scale' by the factor analysis with total variance of 65.96%.

• Journal of Community Nutrition
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• v.8 no.4
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• pp.185-192
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• 2006

This study was performed to investigate factors affecting sensitivity and preference for salty tastes of Korean adult females. Sensitivity and preference for salty tastes were determined as detection threshold concentration of NaCl solution and the optimally-preferred NaCl concentration of the bean sprout soup, respectively. A self-administered questionnaire was used to obtain the information regarding general characteristics, self diagnosis of stress, health-related lifestyle practices, dietary habits and food preferences. Dietary intake using 24-hours recall and blood pressure were measured. Salty taste detection thresholds and optimally-preferred NaCl concentrations were 0.0197% and 0.357%, respectively. There was a significant positive correlation between the optimally-preferred salt concentration and age, despite no significant correlation between either sensitivity or preference for salty taste and sodium intake, which was 3,605mg/day. Those who had bread or cereal with milk as breakfast instead of a traditional Korean meal and those who preferred jjigae to soup had significantly higher NaCl preferences for bean sprout soup. Going to bed after midnight and skipping meals (${\geq}3/week$) decreased salty taste sensitivity without reaching statistical significance. Self awareness of one's own health, recent weight changes, family history of hypertension, sleep quality, getting-up time, rate of eating and other food preferences did not affect either perception. Stress level, TV watching, BMI and sodium intake did not have significant correlation to sensitivity or preference. Further research including a large number of well-controlled subjects and more accurate measurement of sodium intake should be directed to find other factors affecting salt preference and sensitivity in order to decrease Na intake and related diseases.

• Science of Emotion and Sensibility
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• v.8 no.3
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• pp.253-263
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• 2005

In this study, the basic purpose was to identify the characteristics of the perception response of the elements that have an influence on the information search process for an assessment of product preference. Also, the relationship between the characteristics and the preference of products were reviewed in terms of the experience of the use of products. For this, photos of mobile phones and proposal-type products were selected and the experimental stimulant and experiments were conducted in two steps. In the first experiment, observations were made on the photos of the proposed products and they were arranged in the order of preference. In the second experiment, the part with the first attention in the preference assessment was marked by using the product photos that were previously selected and ranking them from 1 to 10. Two conclusions were obtained from the results of the experiment. First, the experimental memory information with the experience of the use of the products activates an interpretational response to the various constitutional elements included in the object for conception in the process of a preference rating. Second, no product use experience induces the reaction that perceptually accepts the esthetical elements included in the object for perception, regardless of preference.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.8
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• pp.383-393
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• 2020

The purpose of this research is to identify factors affecting consumer's brand preference toward environment-friendly products like electric vehicles in Bangkok, Thailand. The researcher conducted the study based on a quantitative approach and adapted a nonprobability sampling as a convenience sampling method. The data were collected from 400 respondents living in Bangkok, who are 18 years old and above, with significant knowledge of electric vehicles. This study adapted the Structural Equation Model (SEM) and Confirmatory Factor Analysis (CFA) to examine the model accuracy, reliability and verification influence of various variables. The results revealed that social influence has significant effect on environment concern as well as a positive effect on attitude. The initial significance of environment concern leads to a positive effect on fuel efficiency, followed by brand preference. Lastly, attitude has a significant effect on brand preference as attitude of consumers toward environment-friendly products affects the encouragement of brand preference, which largely depends on individual opinion. From an environmental concern, the researchers identified fuel efficiency and attitude having a positive and significant effect on brand preference toward environment-friendly products for electric vehicles. The authors also found that environmental concern and social influences on green purchasing behavior were significantly interrelated.

• The Journal of Industrial Distribution & Business
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• v.12 no.10
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• pp.7-17
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• 2021

Purpose: Studies on social exclusion from a sensory perspective are rather limited in state-of-the-art literature, especially in exploring the relationship between social exclusion and shape preference from a sensory marketing perspective. The present study aims to explore the effect of social exclusion on consumers' shape preference (angular vs. rounded) and the underlying mechanism. Research design, data and methodology: The relationship between social exclusion and consumers' shape preference was investigated in Study 1 using a one-way between-subject design (being excluded vs. being included), and the mediation effect of sense of control has been examined in Study 2 via a between-subjects design (being excluded vs. being included) ×2 (angular vs. rounded). Both studies were conducted on the Credamo data platform in China, and evaluated by one-way ANOVA. Results: The results showed socially excluded consumers prefer the product with angular design rather than socially included consumers, and this effect can be mediated by sense of control. Conclusions: This paper contributes academically for investigating the research area of the sense of control and explores the influence of the control needs of humans on consumer behaviors. Furthermore, it also clarifies new potential psychological role of shape preference - the recovery of the sense of control - to enrich the psychological mechanisms of shape preference.

• Journal of the Korea Furniture Society
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• v.21 no.5
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• pp.403-412
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• 2010

Puzzles of various types were made of wood. Children aged 3 to 5 were play directly into a wooden puzzle, then, mainly in adults, the survey was conducted. Comparisons of affinity for the children, teachers, parents, survey were compared with the rating. As a result, the preferred material of the puzzle was in the timber. The type of puzzle children, teachers and parents preferred picture puzzle. For colors, teachers and parents of the puzzle as unpainted wood was preferred. In addition, the favorite play was the difference in difficulty and number puzzles. Therefore, the preference for children and adults aware of the puzzle with a big difference has been clearly identified.