• The Korean Journal of Community Living Science
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• 제19권3호
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• pp.411-418
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• 2008

The purposes of this study were to investigate the effect of perceived Korea image on the evaluation and purchase intention of Korean apparel products and examine the effect of perceived Korea image on preference of Korean image and Korean apparel brand among Chinese female consumers. As variables of perceived Korea image, marketing stimulus and popular culture elements were included. Data were obtained from 350 Chinese women in the 20s and 30s who were living in Shanghi, China. Data were analyzed by frequency analysis, ANOVA, multivariate regression using SPSS WIN 12.0. The results of this study were as follows. First, the preference of Korea image was significantly affected by marketing stimulus and popular culture (e.g. TV drama of Korea). However, only marketing elements significantly affected on the preference of Korean apparel brands. Second, purchase intention of Korean apparel products was influenced by marketing stimulus, the preference of Korean apparel brands and the evaluation of Korean apparel products. Popular culture element which was main element of Hanliu was not affected significantly to purchase intention of Korean apparel products. As source of Korean brand image for apparel product, Chinese female consumers used more Korean TV drama and entertainers. This study provides an insight into Korean fashion marketers for developing market strategies in China.

• Journal of the Korean Society of Food Science and Nutrition
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• 제30권3호
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• pp.432-438
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• 2001

The purpose of this study is to investigate the sensory characteristics of Toha-jeot added cabbage kimchi by Koreans and Japanese. The sensory evaluation was conducted for the following 9 items such as color, savory taste, carbonated taste, sour taste, hot taste, salty taste, off flavor, texture and overall preference. Sensory evaluation of kimchi was tested by Koreans or Japanese whose ages vary from 30 to 50 years old and each group had 25~30 evaluators. Kimchi at different stages of fermentation day 0, 10 and 18th was evaluated. Saltiness of kimchi was 1.5~2.1% through the fermentation period and pH of kimchis was decreased from pH 5.4~5.6 to 4.3~4.4 during the fermentation. The sensory evaluation of Toha-jeot added cabbage kimchi by Koran and Japanese showed the differences in evaluation as the fermentation proceeded. The color, texture and overall preference of Toha-jeot added cabbage kimchi fermentation for 10th days was scored significantly high by Korean group while the score for the savory taste was increased as the fermentation proceeded. The hot taste preference of Toha-jeot added cabbage kimchi fermented 18th days scored significantly high and also increased as the fermentation proceeded by Japanese group. The overall preference of Toha-jeot added cabbage kimchi by Japanese group was higher than that of control cabbage kimchi tested at 10 and 18th days fermentation.

• Korean journal of food and cookery science
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• 제23권3호통권99호
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• pp.388-400
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• 2007

The purpose of this study was to identify the characteristics of consumers who purchase home meal replacements (HMR) and to analyze the differences for frequency of use, preference, satisfaction, and repurchase intention based on HMR product categories. The subjects were adults in their twenties or older, who had used HMRs and lived in Seoul and the Gyeonggi Province of Korea. Five-hundred and fifty subjects were chosen by random sampling, and questionnaires were distributed from March 12 to 30, 2005. A total of 451 questionnaires were returned (the rate of return was 82%). The primary results of the study are as follows. First, by analyzing for differences based on the demographical characteristics of the HMR consumers, men had higher 'frequencies of use' and preference, whereas women had higher satisfaction and 'intentions to purchase again.' This implies that HMRs assist women who are usually in charge of home food preparation, based on time and cooking effort; hence a higher satisfaction among the women. Second, by analyzing for differences based on the characteristics of HMR consumers who ate the products, 'frequency of use' (p<.001), preference (p<.01), satisfaction (p<.001), and 'intention to repurchase' (p<.001) for the 'ready to eat' HMR category, by the person who prepared the food, were significantly higher for those subjects in their 20s than for those in other age groups. As for persons influenced by the meal, the teen age group had significantly lower 'frequency of use'(p<.001), preference (p<.05), satisfaction (p<.01) and 'intention to repurchase' (p<.01) than other age groups. 'Frequency of use' (p<.001) and preference (p<.05) were lower if the person influenced by the meal was one's spouse or child than if the person influenced by the meal was oneself. Third, regarding the preference for eating at home or eating out, 'frequency of use' was significantly higher than the other analyzed factors for the 'ready to eat,' 'ready to heat,' and 'ready to end-cook' HMR categories. In short, the 'frequency of use' for HMRs was higher for those who preferred to eat at home versus eating out, simply as a result of being bored with eating out, which is essentially the reason for the origin of HMR.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 한국경영과학회 1998년도 추계학술대회 논문집
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• pp.111-113
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• 1998

In this paper, we deal with the model to reward researchers' performance. The rewards which disregarded the preference of researchers don't satisfy researchers, but cause, only conflicts. In order to increase the researchitivity by resolving these researchers' conflicts, we design a new model on the performance rewarding system. For this purpose, we investigate preference structure on the reward of researchers by the$\ulcorner$conjoint analysis$\lrcorner$. And we propose some reasonable and practical programs to reward performance on the basis of the investigation..

• Journal of Forest and Environmental Science
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• 제28권2호
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• pp.75-83
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• 2012

An explanatory survey was conducted to assess preference and consumption pattern of horticultural species, their sources, location-wise planting preferences and diversity of these species in the rural homestead forest of the offshore island of Bangladesh. Assessment was done through multistage random sampling. Based on homestead size respondents were categorized into small (<0.05 ha), medium (0.05-0.25 ha) and large (>0.25 ha) and twenty from each category were selected randomly for the study. The study revealed that most of the farmer (75.5%) preferred to plant fruit tree species for future plantation followed by timber species (62.2%). But fruit-bearing plants were being gradually replaced by some exotic timber species such as Swietenia mahagoni, Acacia auriculiformis, Tectona grandis, Eucalyptus spp., etc. Diversity and abundance of fruit species was found higher in almost all homestead. A total of 41 horticultural species were identified and seven horticultural species among them were recognized as the most preferred ones in the study area. Consumption pattern was chiefly to meet the nutritional demand and to gain a quick monetary benefit. Average annual income from horticultural species was 7,183.33 Taka (US$102).

• Journal of Korean Academy of Nursing
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• 제28권2호
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• pp.431-440
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• 1998

The purposes of this study were to determine the factors that influence job satisfaction for ICU nurses and to analyze group differences in job satisfaction based on the nurses' preference and perception of the work environment with an enhanced professional role. A total of 231 nurses who had been working in Intensive Care Units at least for 6 months at selected university hospitals participated in the study while head nurses or those with administrative positions were excluded. The study participants had an average of 33 months of clinical experience with an age range of 23 to 40 years. The data were analyzed by utilizing SPSSWIN and the results are as follows. 1) Hierarchical multiple regression analysis showed that work characteristics defined by Job characteristics theory and nurses' preference / perception of ideal work environment together explained 33% of variance in job satisfaction. Skill variety, task identity and autonomy as well as individual perception of work environment were significant variables for explaining job satisfaction. Job satisfaction was not significantly related to age, marital status, education, and clinical experience. 2) The groups classified by nurses' preference and perception of work environment were significantly different in their job satisfaction. Nurses with high preference and high perception showed significantly higher general and specific job satisfaction than other nurses. The nurses who showed high preference but perceived their work environment as not reflecting ideal job characteristics reported the lowest job satisfaction among the groups. In conclusion, the role of individual preference and perception of the work environment in explaining the relationship between the redesign of work environment and job satisfaction was supported by the study, The preferences of nurses to the innovative work characteristics should be considered in the process of enhancing job characteristics to lead job satisfaction and low turnover and ultimately to improve quality of care.

• Archives of design research
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• 제15권4호
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• pp.149-156
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• 2002

The success of a product is only possible on the basis of user preference for products and the user preference for products is greatly influenced by the design. Designers have to understand user preference and convert it into the combination of specified design attribute, and after that they should design products which have the image that they want to get. Then the product will be sure to be a hit. Therefore, on the point of view of design, it is necessary to find oui definitely the consumer preference frame : the relationship among design preference - design images - design attribute. This study will give you guidelines on which designers can select and design some more objective and reliable design factors, finding out the relation of cause and effect by which they can know what kind of product designs their consumers like and how the popular image which that products offer is composed of. Therefore, in this study, after we developed the consumer response framework which is proposed by Bloch(1995) : distinct relationship model among preference - design image adjective - design factors, we analyzed the relationship among preference-design image adjective - design factors through the empirical researches. And then we give the way of design.

• Proceedings of the Korea Society of Design Studies Conference
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• 한국디자인학회 1999년도 추계 학술발표대회 논문집
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• pp.66-67
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• 1999

생활주변에서 빈번하게 접할 수 있는 제품 중의 하나인 자동차는 다른 제품에 비해 스타일과 컬러의 선택을 통해 간접적으로 자신을 표현하는 특징을 가지고 있다고 볼 수 있으며, 소비자의 라이프스타일은 날로 감성화, 개성화, 컬러화되어 가고 있다. (중략)

• The Korean Journal of Community Living Science
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• 제22권3호
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• pp.417-427
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• 2011

This research obtained fundamental data for the development of grape foods by investigating the preference for grape foods, popularization and commercialization plan of grape foods and obtained knowledge required in order to develop grape foods. The study used 354 consumers in Seoul and GyeongGi Province. The distribution of sex on research subjects was as follows. Male was 52.0% (184 persons) and female was 48.0% (170 persons). Age distribution varied by twenties and less than twenties being 30.8%, thirties being 26.3%, forties being 24.6% and the fifties and over being 18.4%. According to the results, preference for grape foods of subjects was that rice wrapped in grape leaves ($2.14{\pm}0.7$) and sweet steamed rice($2.12{\pm}0.8$) were the highest among staple food; grape vinegar($2.38{\pm}0.7$) and grape taffy($2.25{\pm}0.7$) were the highest among spices; grape jelly ($2.53{\pm}0.6$) and grape pudding($2.45{\pm}0.7$) were the highest among snacks; grape juice ($2.70{\pm}0.5$) and grape yogurt($2.59{\pm}0.6$) were the highest among beverages. Subjects responded to the fruit group among food groups harmonized with grape foods(p<0.01). 50.7% of subjects responded to "have to be delicious" and 25.1% of subjects responded to "nutritional balance" as the most important aspects of the development of grape foods. In the popularization and commercialization plan of grape foods, Subjects chose with respected importance, personal preference($4.15{\pm}0.8$), price($4.05{\pm}0.8$) and promotional strategy($4.00{\pm}0.9$). In conclusion, the food development and revitalization plan should use grapes to find out food materials suitable for grape mixture and nutritional balance. We will expect an increase population and commercialization of grape foods if we develop grape foods and promote strategically in consideration of the preference of consumers and the price of produce.

• Journal of Korean Society of Forest Science
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• 제88권3호
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• pp.309-319
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• 1999

This study was conducted to get forest scenic beauty management information toward forest working systems; characteristics in Larix forest stands. 35 different alternatives were simulated to visualize on basis of actual forest working methods. The options were illustrated as photos produced by computer software. Each alternatives were evaluated by 3 groups with total 593 respondents after reliability test. Visual preference evaluation was used 1 - 10 point rating scale. The ratings were scaled using SBE analysis program of RMRATE. To compare the relationship of visual preference and image scale, Spatial images of 13 thinning alternatives were measured by Semantic differential scale. In general, the respondents preferred refreshing and ordering forest stand after forest working to natural forest stand before forest working. Visual preference decreased with the increasing intensity of bare ground area and slash area in forest stand. And also, visual preference was high related to tree density, clear length of stem, and ground vegetation. Farm line of small clear cutting area was preferred straight line to curve line. Visual preferences were significant differences in certain socioeconomic variables of the respondents. Results indicate how to conduct forest working system for forest scenic beauty management.