• Journal of the Korean Society of Clothing and Textiles
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• v.8 no.2
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• pp.11-17
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• 1984

The purpose of this study was to explore the characteristics of Fashion leadership in relation to social partipation, mass communication, and socioeconomic level among married women living in Seoul. Fashion opinion leadership was measured by Schrank Fashion Opinion Leadership Inventory. Fashion Preference Scale was designed to determinefashion innovativeness. Social parti-cipationana mass communication were assessed by selected items from the inventory of Summer and Kim. Hollingshead's two-factor index and weighting system was selected to assess socioeconomic level. The questionnaires were adminstered to a random sample of married women in Seoul. The date for 214 respondents were analyzed by Pearson correlation, analysis of variance, and t-teat. The results were as followers : 1) Fashion opinion leadership was significantly related to fashion preference. 2) Fashion leadership was significantly related to social participation, mass communication, socioeconomic level. 3) There was a significant difference between fashion leadership and age. 4) Women's occupation had little influence on fashion opinion leadership as well as fashion preference.

• Archives of design research
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• v.19 no.2 s.64
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• pp.121-128
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• 2006

The elements to enhance preference in symbol design are mainly related to consumers' response and aesthetic elements. Because certain aesthetic elements in design affect consumers' response and it is actually presented through (the different level of) preference. This study through surveying case studies examines whether a certain aesthetic element in symbol design gives rise to much preference. According to the result of study, high preference in symbolic design depends on high level of Rhythm, Balance, Harmony, Elaboration, Round, Gestalt, Organic, and Artificial/Natural among aesthetic elements. In comparison, it is founded that Simplicity/complexity, Objective/Abstract, depth, and symmetry should be designed at the moderate level, and proportion, repetition of elements be at the low level. Additionally(or Besides) this study makes out that symbol design cases with high preference have shapes from natural material or patterns of traditional culture, while cases with low preference have shapes from geometric figures. On the basis of these results, a guideline of symbol design could De offered(or suggested) to fit preference of consumers. But, this study is mostly concerned with only affect among emotional reactions of consumer in a scope of study, and is considered only in the aspect of form excluding color and texture.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.2
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• pp.122-127
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• 1994

Feeding preference of cigarette beetle, Lasioderma sewicorne F., on cured tobacco leaves was investigated to obtain basic information on ecological management of the insect pest in tobacco storage warehouses. About 3, 000-4, 000 adults of the insect were released in a warehouse in which groud tobacco leaves were placed on the bottom and at 3m above the floor level, and numbers of insects attracted were examined. There was no significant difference on feeding preference between the two tobacco varieties, flue-cured(NC82) and air-cured(Br3l) tobacco leaves. However, significant differences were noted in feeding preference between thick and thin leaves and among different quality grades within a tobacco variety. Feeding preferences of cigarette beetle between flue- and air- cured tobacco varieties showed significant differences on the lower position, though there were no differences on the 3m upper position. On the 3m upper position, feeding preferences were different between thick and thin leaves of tobacco varieties, and variety X thickness and variety X thickness equality grades showed statistically significant differences. Significantly higher feeding preference by cigarette beetle adults was observed for the food placed on the 3m upper than on the lower position. There were negative correlations between quality grades of cured tobacco leaves and feeding preference on the lower position, and the regression equation was Y(feeding preference)=4.050-0.683 X (degree).

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.684-691
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• 2008

The purpose of this study was to analyse the recognition and preference level associated with the preservation of Korean traditional health food. Self-administered questionnaires were collected from 289 individuals. The data was statistically analysed using I-test as well as the one-way analysis of variance (ANOVA). We studied whether or not respondents had the constitutional cuisine before Ed-comments : Please complete the sentence. Before what?. Twenty-two kinds of Korean traditional foods were randomly selected based on old cookbooks, and then recognition and preference of Korea traditional constitutional cuisine were asked. The tasting experience in the constitutional cuisine affected recognition and preference significantly. The coefficients of recognition and preference were the highest in Junbokjoog ($4.20{\pm}1.00$), Yookgejang ($4.18{\pm}1.03$), Jangagui ($4.05{\pm}1.17$), Origui ($3.97{\pm}1.19$) and Samgeitang ($3.94{\pm}1.15$). Ed-comment : Please check if this value is correct. There are two decimal points. Bosintang ($1.81{\pm}1.60$) showed a low preference compared to high recognition, and was therefore considered to be enthusiasts' cuisine only. It is believed that promoting the greater awareness of Korean traditional constitutional cuisine through the mass media would result in a higher recognition and preference of the same.

• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.93-104
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• 2017

This study aimed to investigate the preferences for the particular menu depend upon a purpose of the events and a time slot. The study set the 16 imaginary profile of 5 selective attributes by using Conjoint Analysis for the customers who ate out at the grilled beef restaurant. The result showed that most significant factors of preference were a sirloin, Korean beef, a traditional interior design, a rice menu and the amount of marbling, in that order. In addition, the study revealed a high level of relative importance depend on the parts of meat cuts and the most preferred factor of the general customers was a sirloin in selective attributes. Next, the country of origin was important. All events showed the highest preference in the parts of meat cuts like the whole consumer group and there was a high partial value in sirloin for the purpose of the events. However, the prime ribs showed a higher level of relative importance when the customers had light meals or they participated in conferences. At the preference analysis of the important attributes and the level of partial value, the most significant factors were a sirloin, a country of origin, a traditional interior design, a rice menu, and the amount of marbling, in that order both in lunch and dinner. In addition, the study found that the parts of meat, the atmosphere in the restaurant, the quality of beef, dessert, and the country of origin were significant in order at relative importance.

• Journal of Families and Better Life
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• v.27 no.6
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• pp.13-20
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• 2009

This study investigates the effects of individual and classroom variables on peer victimization through the use of multi-level models. The participants were 297 preschool children recruited from preschools. Teachers completed rating scales that assessed peer victimization, aggression, and prosocial behaviors. Peer nomination was used to measure social preference and friendship. The results showed that the aggression level of classrooms as well as social preference and friendship were associated with peer victimization. The findings imply that the individual as well as the social context should be considered before preventive intervention programs for peer victimization are implemented.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.33-43
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• 2007

The purpose of this study was to measure the importance of attributes: area, food quality, food type, price, service quality, which influence tourist preference of foodservice. It also identifies foodservice attributes' level combinations which confer the highest utility to tourists. Conjoint model was used for this study. The findings from this study were as follows. First, it was found that all tourists regarded food type and price as very important factors. Second, it was found that the foodservices with different attribute levels were preferred across cluster. Third, it was found that the most preferred foodservice was significantly different by cluster. Finally, the implications of the study and proposal of future study were outlined.

• Journal of the Korean Home Economics Association
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• v.34 no.4
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• pp.265-278
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• 1996

This study was designed to examine the level of middle-aged wives' buying tendency of foreign appliances and the degree of their satisfaction, as well as to examine socio-demographic variables, psychological variables and their influences on buying tendency and post-purchase satisfaction. 318 middle-aged wives residing in Seoul and Pusan were questionnaired. Major finding are as follows: 1) Middle-aged wives' buying-tendency of foreign appliances proved more than middle-point. 2) Variables that affect buying-tendency are four: income, education level, preference for expensive goods, preference for well-known labels. 3) Variables that affect post-purchase satisfaction of foreign appliances are four: imcome, husband's occupation, preference for expensive goods, buying tendency.

• Journal of the Ergonomics Society of Korea
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• v.15 no.1
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• pp.105-117
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• 1996

This study was initiated to investigate (1) whether consumers preferred a specific garment size labeling system and (2) whether consumer's demographic characteristics, clothing behavior, and body size affect their preference of size labeling systems. The survey of consumer's preferences for five size labeling systems included 443 women with 20 to 64 years of age. The result of the survey showed that the subjects' preferences of five size labeling sysems were different significantly. Subjects strongly preferred the old system rather than the revised systems. The subjects least preferred the system with pictogram(system D) and the system with description of the measuring methods of te control dimensions (system E). The subjects/ preference for various garment size labeling systems was different depending on their resident area, educational level, and body size. The garment size labeling system with more information on body measurements (system C) was preferred by the subjects living in the metro city area or subjects having difficulties on purchasing ready-to-wear garments giving reasonable fit. The simplest size labeling system (system A) was strongly preferred by the subjects of low educational level, or the subjects living in the small city.