• Korean Management Science Review
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• v.28 no.1
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• pp.61-74
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• 2011

Not only the preference data but also the similarity data can be used for developing effective marketing strategies. Hahn et al.[10] proposes a methodology of representing a brand(focal brand)'s competitors in a single map called the Preference-Similarity Map, according to their relative preference to and similarity with the focal brand. They also proposes a way to derive the relative preference and similarity values from the survey collecting the choice data from differing choice sets. This study identifies the limitations of the preference and similarity measures proposed by Hahn et al.[10] and shows how these measures can be revised. This study also proposes how to implement the revised measures and analyze brands' positioning strategies. Based on the results of the previous studies on the effect of inter brand similarity on brand evaluations, this study assumes that it is important to analyze how much a specific brand is preferred to its close competitors when evaluating the effectiveness of the brand's positioning in the market. This study applies the proposed measures to the data used in Hahn et al.[10] and also show how the proposed measures are related to the parameters of the choice model proposed by Batsell and Polking[1].

• Journal of the Korean Data and Information Science Society
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• v.18 no.3
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• pp.659-668
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• 2007

Collaborative filtering approach for recommender systems are now widely applied in e-commerce to assist customers to find their needs from many that are frequently available. this approach makes recommendations for users based on the opinions to similar users in the system. But this approach is opened to users who present their preference to items or acquire the preference information form other users, noise in the system makes significant problem for accurate recommendation. In this paper, we analyze the relationship between the standard deviation of preference ratings for each user and the estimated ratings of them. The result shows that the possibility of the pre-filtering condition which detecting the factor of bad effect on the prediction of user's preference. It is expected that using this result will reduce the possibility of bad effect on recommender systems.

• Journal of Gifted/Talented Education
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• v.13 no.2
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• pp.57-71
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• 2003

This study is to examine and compare the preference for occupation, reasons of preference for occupations, and confidence of occupations or future of them by analysing 'self-portraits after 20 years' of science gifted/talented. The level of preference for talent-related occupations of gifted/talented students was merely 29.2, whereas that for medical world was 32.6%(the highest level). 74% of them had confidence of that their own dream or hope come true. Main reasons of selecting occupation for the future were 'service for social-national development', and 'convenience for life'. It is necessary to endeavor nationally, socially, and educationally to develop interest and preference of the science gifted/talented for science-related occupations, and confidence for the future, and contribute talents of them to nation.

• Culinary science and hospitality research
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• v.13 no.4
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• pp.128-137
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• 2007

The objective of this study was to investigate the dietary behavior and preference of vegetable food and to provide preliminary data required for menu promotion for middle school students' proper diet habits for their health. A survey was conducted for one week(2007) in Kyounggi province(Ansan and Seoul). The result was as follows. Three times a day was the highest in the number of eating meals and boiled rice. In the preference of food items, the meat food was more preferred than the vegetable food. In case of vegetable preference, males were higher than females. Many students recognized one dish of vegetable food in their meals. 72.4% of students ate less than provided in the food service system. Also, 7% of students did not eat vegetable foods entirely. They have had 1/2 dish(35.2%) of Kimchi in their meals and only 10.6% of students didn't eat Kimchi at all. The reason that students ate vegetable provided was 'for eating rice'(47%). Also, the reasons that students do not eat vegetable provided were 'bad taste' and 'unfavorite vegetable'. The above results indicated that it was needed to understand the importance of vegetables and education about the nutrients of vegetables.

• 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.

• Journal of the Korean Data and Information Science Society
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• v.17 no.3
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• pp.717-726
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• 2006

This study is to investigate the MAE of prediction value by collaborative filtering algorithm originated by GroupLens and improved algorithm. To decrease the MAE on the collaborative recommender system on user based, this research proposes the improved algorithm, which reduces the possibility of over estimation of active user's preference mean collaboratively using other user’s preference mean. The result shows the MAE of prediction by improved algorithm is better than original algorithm, so the active user's preference mean used in prediction formula is possibly over estimated.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.8
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• pp.1272-1277
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• 2007

Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltability. Thirty-nine laboratory panelists took part in a sensory test. The fat meat and the lean meat of FCFL-fed pig were judged more meltable and tender, respectively, than the corresponding meat from the formula-fed pig. These sensory traits agreed closely with the results of a mechanical investigation of fat melting patterns and with Warner-Bratzlar shear force values. However, the overall preference was not significantly associated with sensory fat meltability and meat tenderness, as assessed by chi-square and correspondence analyses, but it was significantly related to the whole fat preference and the fat texture preference. The fat texture preference, however, did not correlate with sensory fat meltability. These results indicated that FCFL feeding altered sensory fat meltability in pork loin, but the preference for such meltable fat differed among individual panelists.

• Journal of Korean Society of Forest Science
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• v.104 no.4
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• pp.685-696
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• 2015

This study intends to evaluate visual preference and image for 10 types of forest sceneries which have own distinct characteristics without overlapping each other among 22 types of beautiful forest sceneries based on Korea National Parks. Z scale and paired comparison methods were used to analyze visual preference for forest scenery, and SD scale method was also adopted to assess visual image for forest scenery. Experiments were conducted with 3 different university students groups. The results of this study can be summarized as follows. First, the evaluation results of Z scale (N=70) and paired comparison (N=64) methods show similar visual preference for different types of forest scenery. 'Scenery inside forests' and 'valley and rock' sceneries have the highest level of preference, and 'panorama of ridges', 'ridge of curious rock peaks', and 'waterfall and cliff' also have relatively higher preference level than others. However, 'community of dead trees' has the lowest preference in forest sceneries. Second, the factor analysis outputs of the image scores for beautiful forest scenery types by SD scale (N=66) show 3 factors of 'mysterious charm', 'colorful sense', and 'vividness/variety'. Examined the variables of forest scenery types for each factor, the image of 'mysterious charm' is based on the sceneries of mountain ridges, the image of 'colorful sense' is focused on the sceneries of color-expressed sense of the season, and the image of 'vividness/variety' is based on the sceneries of waterscape and curious rock peaks.

• Journal of the Korean Institute of Educational Facilities
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• v.23 no.6
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• pp.3-10
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• 2016

University campus is confronted with a variety of educational circumstances. U-Campus and the changes in students' academic activities demand a remodeling of university campus. The purpose of this study is planning direction for a remodeling space in university. This study in particular focus on indoor student lounges for the students. A survey asked students about a preference of indoor student lounges. Four preferences; the physical characteristics, preference of furnitures and lighting, preference of behaviors and preference of space programs are classified through the analysis on advanced studies. The results show not only students' preference but also a preference of each four different departments students; Social science, Physical education, Natural sciences and Engineering. In conclusion, this study will suggest a concrete plan for the future direction of the indoor student lounges at this point increased the importance of the university indoor student lounges.

• Journal of Distribution Science
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• v.12 no.9
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• pp.53-63
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• 2014

Purpose - The rapid spread of SNS and increase of SNS users have heralded great changes in the tourism industry. Therefore, this study focused on how SNS characteristics- usefulness, convenience, interactivity, and intimacy - influence diffusivity, reliability and, consequently, user's preference for tourist attractions. Research design, data, and methodology - This study is designed not only to collect data with a questionnaire survey but also to test hypotheses with SEM by SPSS 18.0 and AMOS 18.0. Results - Usefulness, interactivity, and intimacy positively affect diffusivity, whereas convenience does not positively affect diffusivity. In addition, intimacy has a negative influence on reliability. However, diffusivity and reliability have positive impacts on the preference for tourist places. Conclusions - Certain characteristics of SNS facilitates the spreading of SNS tourist information. Usability and interactivity have positive impacts on the reliance of tourist information. Better communication can enhance the reliance of travel information. The influence of spreading tourist information has a positive influence on its reliance. Extension and reliance can have positive effects on the preference for tourist attractions.