• Journal of Korean Society for Quality Management
• /
• v.32 no.2
• /
• pp.93-108
• /
• 2004

The purpose of this research is to summarize the methodological issues in internet survey and to suggest personalized internet survey system using data mining technique for enhancing the survey quality of internet survey as well as utilizing the benefit of interactive multimedia factors of internet survey. The data mining technique used in this paper is Case Based Reasoning for adopting individual design preference affecting survey quality. For achieving the research purpose, two surveys, pre & post survey, were performed. Pre survey was done for implementing CBR database to find individual index affecting survey quality and post survey was used for measuring the peformance of personalized internet survey system. The result shows that the survey quality of personalized web survey system is better than generalized web survey system.

• Journal of the Korean Society of Costume
• /
• v.30
• /
• pp.59-68
• /
• 1996

As a society is becoming more and more complicated people living in modern times are experiencing more stresses for various reasons. Some past research results proved the role of clothing in reducing the stresses. The purpose of this study is to investigate how the preference of the mini-style which is recently most fashionable styles is related to the psychological factors such as stress and body satisfaction. Measure Instrument were Nolmes and Masuda(1973)'s SRRS(Social Readjustment Rating Scal) Secord and Jourard(1953)' Body Cathexis Scale and mini-style preference scale by author Survey questionnaires were distributed to two hundred seventy adult women living in Seoul area during may 25 1992. through June 8. 1992. The age range of the subjects was from 30 to 49 The final number of subjects in-cluded in the statistical analysis was 244. The result and conclusions are as follows: 1. Significant difference was existed in mini-style preference between high and low body satisfaction groups. Mini-style was pre-ferred by high body satisfaction group than low body satisfaction group. 2, Significant difference was existed in mini-style preference between high and low stress groups. Mini-style was preferred by low stress group than high stress group. 3. Regarding demographic characteristics unmarried 2 year college graduates with low family income in their early 30's pref. mini-style. 4. There was a marginal interaction effect of demographic characteristics on the relation-ship between mini-style preference and body satisfaction. The higher preference and body satisfaction. The higher preference for mini-style was found for the higher body satis-faction group mostly with the age range of 35 to 39 married 4 year college graduates as drop-puts and mid less income group. 5. There was a marginal interaction effect of demographic variables on the relatonship be-tween mini style preference and stress level The higher preference for mini-style was re-lated to the low stress level group mostly with age group of 35 to 44 high school graduates or lower and highest income group regardless of their marital status. In sum mini-style seems to be preferred by women who feel relatively less stress and are more satisfied with their bodies thus psycho-logically stable.

• Journal of the Korea Fashion and Costume Design Association
• /
• v.13 no.4
• /
• pp.1-14
• /
• 2011

This study is to analyze the image similarity and the preference for clothing stores in the 6 giant discount chains in Daejeon. The survey for this study was based on the questionnaires accomplished by 257 people through the multidimensional scaling. The results are as follows First, 6 clothing stores had 4 image groups located in 4 coordinates. CW(Costco Wholesale), NH(Nonghyup Hanaro-Mart), and SZ(Save Zone) had a similar distinct image, while HP(Home Plus) and EM(E-Mart), and LM(Lotte-Malt) also had similar differentiated images. Second, according to the preference analysis in terms of demographic characteristic, NH had the lowest preference from the people of all the different ages, while SZ had the highest. HP, EM, CW, and LM had their own preference in the following order: in the thirties, forties, and over fifties. Meanwhile, relatively, SZ is preferred by the people in their twenties and people over age fifty liked CW more. Third, according to the analysis of the preference for clothing stores in the giant discount chains in terms of educational background, clothing consumers who had high school degrees preferred NH and LM, people with 2 year college degrees liked HP and EM more, while 4-year college graduates and people with higher education had preference for SZ. Finally, according to the preference analysis in terms of income level, higher income groups preferred SZ and CW and lower income groups liked LH and LM more, while HP and EM had high preference from all kinds of income groups.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.34 no.7
• /
• pp.1053-1064
• /
• 2010

This study investigates the Korean loungewear market and the traditional culture values of consumers related to loungewear to examine the preference of Korean traditional details, sewing techniques in loungewear design, and purchasing intentions. A survey method was used in this study. A total of 230 self-administered questionnaires were obtained from female consumers and 214 data sets were used for analysis. For the analysis, factor analysis, cluster analysis, and ANOVA were executed with PASW Statistics 18.0 and a structural equation model was estimated by Amos 18.0. The results are as follows. Traditional culture values were classified into two dimensions, traditional succession value and traditional design preference value. In the structure equation model, the traditional design preference value had a significant effect on the preference and the traditional culture succession value had significant effect on purchase intention. The results proved that the preference on loungewear with Korean traditional elements is closely related to purchase intention. Consumer groups were divided into three groups by traditional culture values factor; traditional culture succession group, traditional design preference group, and traditional culture indifference group. Style preference images showed significant differences in relation to traditional culture groups. This study is for use as fundamental knowledge on traditional loungewear brand development and strategy planning by offering specific traditional culture aspects associated with preference and purchase intentions.

• Preventive Nutrition and Food Science
• /
• v.8 no.4
• /
• pp.412-418
• /
• 2003

To evaluate the school lunch program served by elementary schools in Muan, Korea, we examined children's preference for the dishes offered on the menus. School lunch program menus showing the food composition of 400 meals (100 meals in each season) were collected. The serving frequency of each dish on the menus was counted. Eighty-seven representative dishes were selected based on the serving frequency and preference for each dish was determined by a survey of 414 elementary school students who were served by the school lunch program. We also analyzed the nutrient contents of each representative dish. Among the prepared foods, children indicated the highest preference for desserts. Steamed rice was served more frequently as a main course than one dish meals, although children preferred one dish meals to steamed rice. Among side dishes, those that were deep-fried were the most preferred. Children indicated high preference for fruits, milk, and eggs, and low preference for fish and clams, vegetables, and beans. The serving frequency with which main courses, soups, and side dishes were served showed no correlation with children's preference for each. Preference for dishes correlated positively with nutrient contents of calories and lipids, but negatively with nutrient contents of fiber, calcium and vitamin A. According to these results we can suggest that dietitian should consider children's preference into greater consideration to increase menu acceptability and thereby reduce waste. Children need to be educated about the roles and contents of nutrients in food and the fact that preference for foods affects nutrient intake.

• Journal of Korean Elementary Science Education
• /
• v.22 no.1
• /
• pp.81-96
• /
• 2003

The purpose of this study is to draw up the promoting plan of science preference by survey and analysis of the preference for science of the elementary students. The preference for science is defined theoretically with three categories ; they are emotional response, behavioral response and value establishment. Causal factors of the science preference were composed of individual factor, educational factor and social factor. According to this theoretical model, a questionnaire was developed, and administered to 696 students of 4,5,6 grade of randomly selected eight elementary schools all over the nation. Elementary students liked science, but they didn't want to select their future job in science-technology area. The science preference of boys was higher than that of girls. The science preference of 4th grade students was higher than that of 5th and 6th grade students. Individual factor affected the curiosity. learning interest, subject accomplishment on the science and course selection in life. Educational factor not only directly affected the curiosity. learning interest, value establishment and belief of the science but also indirectly affected the individual factor and social factor. Therefore, educational factor was the most important on the science preference. Social factor only affected the value establishment and belief on the science. Elementary students wanted to team science through experiment and they wanted science to be easier than that of now. On the analysis of result, the promoting plan of the science preference was suggested.

• International Area Studies Review
• /
• v.12 no.2
• /
• pp.227-250
• /
• 2008

The purpose of this study is to compare the Korean consumers' global brand preference and purchase intension with Chinese consumers. Based on the literature review, we created structural correlation between consumer ethnocentrism, perceived quality, brand of origin image global brand preference and purchase intension. The survey polled 500 university students in Busan, Korea and Shanghai, China. SPSS ver.15.0과 AMOS ver.7.0 statistical package were used to analysis the questionnaire data. In order to examine the structural correlation between variables we operated structural equation modeling. The results of the study were as follows: in Korean case, perceived quality and brand of origin image had positive effect on global brand preference, but consumer ethnocentrism had no effect on global brand preference. And global brand preference had no effect on purchase intension, either. in Chinese case, perceived quality, brand of origin image had positive effect on global brand preference, but consumer ethnocentrism had no effect on global brand preference. while global brand preference had positive effect on purchase intension.

• Food Science of Animal Resources
• /
• v.32 no.6
• /
• pp.769-775
• /
• 2012

This study was conducted to survey the preference and consumption patterns of foreign residents who live in Seoul and Gyeonggi province about Korean pork dishes. The results of the survey showed that respondents took pork dishes below 2 times a week on average and they replied the best pork dishes were Bulgogi and Samgyeopsal. In the result of survey for the respondents only who have experienced Korean traditional pork dishes to evaluate about appearance, flavor, taste, texture and palatability, Samgyeopsal and Bulgogi showed higher score than other dishes as much as 4.02-4.21 and 3.90-4.26 each, while Sundae had lowest result in the every evaluation survey item as low as 2.79-3.04. The inquiry on the expected popularity for the foreign consumers to evaluate Korean traditional pork dishes with 5 scales resulted that Bulgogi, Galbi gui, Samgyeopsal showed higher popularity score than other dishes but Sundae was lowest in the list. The results of investigate of improvement for these dishes are as followed: too hot for Jeyuk bokkeum, poor taste, appearance, flavor, texture for Jokbal and Sundae, too sweet for Bulgogi, poor appearance, texture for Bossam, Pyeonyuk and Samgyeopsal.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.4
• /
• pp.460-467
• /
• 2004

Survey on the usage of commercial poggi Kimchi was run and consumer's acceptance test of the Kimchi in the various regions of Korea including Seoul(SE), Kyonggi Province(KG), Kangwon Province(KW), Kyungsang Province(KS), and Jeonla Province(JL) were investigated. Survey result of 34% of consumer showed that they eat Kimchi very much, and 19% answered they ate Wimchi whenever they had chance to eat. The most desired points of improvement in commercial poggi Kimchi were as following; Taste and degree of fermentation should be standardized. Order of preferences of minor ingredients of Kimchi were radish, hot pepper, welsh onion, and leek, respectively. Consumer acceptance test of KS sample group showed higher preference in whole color, salted condition, spicy hot flavor and crispness than the others. In whole color and pickled seafood properties, KG sample group showed significantly higher values than the others. In salty flavor, SE sample group showed lower preference than the others.

• Food Quality and Culture
• /
• v.2 no.1
• /
• pp.6-12
• /
• 2008

This study examined the actual consumption status and consumer preference for juk via questionnaire survey to provide useful basic data for the development of diversified commercial juk products. The survey data were collected from a target number of 450 participants living in the Seoul area. The subjects represented different age groups (over 20 years old) and both genders. Through a market survey based on five different retailers, which included juk-specialty stores, supermarkets, and local shopping marts, 17 kinds of commercial juk were chosen for the survey. Consumption frequency and purchasing factors were examined, along with preferences toward commercial juk products and areas for quality improvement. The results revealed that 54.0% of the respondents consumed commercial juk, and male consumers exceeded female consumers in number. It was also shown that those in their $20^{\circ}{\O}s$ consumed commercial juk products the least as compared to other age groups. With regard to commercial juk preferences by type of production mode, females especially preferred specialty store juk while males preferred retort juk sold in supermarkets or local shopping marts. In addition, 85.7% of the total respondents indicated that commercial juk should be further improved in quality, and they specifically noted possible improvements in the areas of 'choice diversification' and 'healthy juk' products. Therefore, one can conclude that by making such improvements, increase in consumption and further diversification of commercial juk products could be realized.