• Korean Journal of Community Nutrition
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• v.2 no.1
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• pp.74-85
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• 1997

To investigate the perception and consumption of imported and organic produce, a survey was conducted using a questionnaire in Seoul, Taejon and Cheongju from February to March in 1995. The responses of 350 housewives were analyzed. Most of the subjects (96.8%) know an increase of imported produce, and 86.3% thought that imported produce was not safe. Ninety-two percent of the subjects preferred domestic produce to imported produce. The reasons were for the support of domestic farming (36.7%), hazardous chemicals in imported produce (25.0%), good taste (24.1%) and high quality of domestic produce (13.1%). Seventy-eight percent of the subjects had purchased imported produce. The reasons for purchase were cheap price (67.7%), high quality (16.2%), and good taste (5.4%). Imported produce were purchased in the following order ; fruits such as banana, kiwi, orange and grapefruit, seasonings such as garlic and sesame, vegetables such as onion, braken and green onion, and beans and grains such as soybean, red bean, and barley. Most of the subjects (94.3%) had been informed on organic produce. Among these, 45.2% obtained the information by TV or radio. However, son for purchase was low residual chemicals (64.6%). The reasons against purchase were inconvenience of purchase (42.3%), high price (25.4%), and disbelief of low residual chemicals (19.7%). Therefore, domestic produce should be good in quality and taste, and be safe without residual chemicals in order to compete with imported produce with cheap price. Informations on organic and imported produce should be provided to consumers, and the distribution system of organic produce should be improved for consumers convenience.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.289-301
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• 1994

The purpose of this study was to investigate housewives' perception, interest and consumption of organic food, and to identify the variables influencing on them. The sample was selected from 411 housewives living in Seoul from 1st of September to 20th of September in 1993. Used statistical methods were frequency, percentage, mean, Cronbach's ${\alpha}$, factor analys, ANOVA, Duncan's multiple range test, t-test, correlation, regression analysis and Path analysis. The major results are as follows: 1) Housewives' perception degree of organic food in its variety, easy availability and contribution to health was relatively high level, but price level, reliability and packing condition was somewhat low level. Out of housewives' many images of organic food, taste health care, quality and necessity factors can be implicated. 2) Housewives' interest degree of organic food is somewhat high level 3) Housewives' consumption degree of organic food was relatively low level and was affected by their perception of oraganic food. 4) Frequency to use seasonings was the major independent variable which influenced to housewives' perception degree of organic food, while recognition on enviornmental contamination was the major independent variable which influenced to their interest degree of organic food, and their total perception on organic food was the major independent variable which influenced to their consumption degree of oragnic food. Therefore, it is considered that their total perception to it can decide the demand of organic food 5) Housewives' perception and interest degree of it was the major intervening variable which influenced to their consumption degree of oragnic food.

• Korean Public Health Research
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• v.44 no.4
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• pp.15-24
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• 2018

Objective : This study explores whether and how the amount of smoking differs by economic status and perception among the men in working age. Methods : The study utilized the 4th wave of KoWEPS containing the items on perception of economic conditions. Analysis was conducted on ever-married men aged 30-54, who have capacity to work. It used 2 stage regression model methods to examine the mediation effect of perception on economic status. Results : The results shows that the negative perception on economic status has a positive effect on smoking. Disposable income affects smoking only through the perception of economic status. Employment status exerts both direct and indirect effect on smoking. Conclusions : These findings imply that less privileged economic status is related to smoking through anxiety or stress for the negative perception on it.

• Journal of The Korean Digital Architecture Interior Association
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• v.1 no.1
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• pp.24-30
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• 2001

This study conducts a questionnaire with undergraduate students in the Dept. of Architecture who will lead the architectural field in future, examines environment and perception of CAD in their home and universities and aims at supplying the data required for setting CAD educational index and building its use environment, and it could obtain the following results. Individual CAD environment of undergraduate students in the Dept. of Architecture reach a considerable level in hardware part, but they don't have the same level in software part as the hardware and use illegal copy programs. It is shown that they spend their time in using CAD for five to eight hours a week and its main purposes are to perform a project related to architectural design or make report requiring drawing. Major places using CAD are CAD room in university or public PC room equipped with CAD compared to their own houses and most of them have a negative recognition of the convenience of its use. Their satisfaction with CAD use is considerably high and when they submitted their assignments of architectural design project by means of CAD, they had a positive evaluation from their professors and they have such hopes that 'Korean Support Strengthening', 'lowering price through version supply for students' and 'diversification of design symbol' in CAD S/W, and especially, most of respondents have an intention to purchase the original goods when version only for students will be marketed in future. Accordingly, for a qualitative improvement of CAD environment for undergraduate students in the Dept. of Architecture, universities must be equipped with the various types of CAD S/W and Applications and students' opportunity to access them should be increased. In addition, a method which can enhance using convenience of CAD room and PC room is required and CAD related S/W developers must market the version for students which consider the reality of undergraduates in Korea properly with an appropriate price level in order to settle a sound S/W culture.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• The Journal of the Korea Contents Association
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• v.22 no.10
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• pp.279-290
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• 2022

The popularization of mobile Internet applications has accelerated the development of smart tourism industry. Based on TAM and VAM theories, this paper studies the influencing factors of tourism App users' willingness to continue using through complex network and data analysis methods. Through the research, it is found that the improvement of service level and design concept of smart tourism application can accelerate the aggregation of complex networks and improve user engagement. At the same time, reasonable price service experience value, convenience service experience value, interactive service experience value, emotional design perception, ease of use design perception, entertainment design perception and other factors can have a direct impact on users' intention to continue to use, and there is a significant correlation. The smart tourism App's convenience and price advantage are the root of its competitiveness. The design concept can affect users' emotional experience and perceptual experience, and help smart tourism App improve users' satisfaction.

• Asia Marketing Journal
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• v.14 no.1
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• pp.53-81
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• 2012

Constructing attractive bundle offers depends on more than an understanding of the distribution of consumer preferences. Consumers are also sensitive to the framing of price information in a bundle offer. In classical economic theory, consumers' utility should not change as long as the total price paid stays same. However, even when total prices are identical, consumers' preferences toward a bundle product could be different depending on the format of price presentation and the locus of price discount. A weighted additive model predicts that the impact of a price discount on the overall evaluation of the bundle will be greater when the discount is assigned to the more important product in the bundle(Yadav 1995). Meanwhile, a reference dependent model asserts that it is better to assign a price discount to a tie-in component that has a negative valuation at its current offer price than to a focal product that has a positive valuation at its current offer price(Janiszewski and Cunha 2004). This paper has expanded previous research regarding price discount presentation format, investigating the reasons for mixed results of prior research and presenting new mechanisms for price discount framing effect. Prior research has hypothesized that bundling is used to sell a tie-in component with an offer price above the consumer's reference price plus a focal product of the same offer price with reference price(e.g., Janiszewski and Cunha 2004). However, this study suggests that bundling strategy can be used for increasing product's attractiveness through the synergy between components even when offer prices of bundle components are the same with reference prices. In this context, this study employed various realistic bundle sets with same price between offer price and reference price in the experiment. Hamilton and Srivastava(2008) demonstrated that when evaluating different partitions of the same total price, consumers prefer partitions in which the price of the high-benefit component is higher. This study determined that their mechanism can be applied to price discount presentation formats. This study hypothesized that price discount framing effect depends not on the negative perception of tie-in component with offer price above reference price but rather on the consumers' perceived consumption benefit in bundle product. This research also hypothesized that preference for low-benefit discount mechanism is that perceived consumption benefit reduces price sensitivity. Furthermore, this study investigated how consumers' concern for quality in a price discount--a factor not considered in previous research--influences price discount framing. Yadav(1995)'s experiment used only one magazine bundle of relatively low quality uncertainty and could not show the influence of perceived uncertainty of quality. This study assumed that as perceived uncertainty of quality increases, the price sensitivity mechanism for assigning the discount to low-benefit will increase. Further, this research investigated the moderating effect of uncertainty of quality in price discount framing. The results of the experiment showed that when evaluating different partitions of the same total price and the same amount of discounts, the partition that discounts in the price of low benefit component is preferred to the partition that decreases the price of high benefit component. This implies that price discount framing effect depends on the perceived consumption benefit. The results also demonstrated that consumers are more price sensitive to low benefit component and less price sensitive to high benefit component. Furthermore, the results showed that the influence of price discount presentation format on the evaluation of bundle product varies with the perceived uncertainty of quality in high consumption benefit. As perceived uncertainty of quality gradually increases, the preference for discounts in the price of low consumption benefit decreases. Besides, the results demonstrate that as perceived uncertainty of quality gradually increases, the effect of price sensitivity in consumption benefit also increases. This paper integrated prior research by using a new mechanism of perceived consumption benefit and moderating effect of perceived quality uncertainty, thus providing a clearer explanation for price discount framing effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1182-1189
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• 2012

The purpose of this study was to analyze university student' perception of the price of coffee shops using price sensitivity measurements. The questionnaires were distributed to 640 university students in Changwon, Korea from March 13 to April 8, 2011. A total 571 were used for the final analysis, which excluded improperly-completed questionnaires. The results of this study were as follows. Indifference prices (IDPs) were \2,200 for on-campus coffee shops and \2,850 for off-campus coffee shops. The optimum price points (OPP) were \2,300 for on-campus coffee shops and \2,850 for off-campus coffee shops. The price stress range (PSR) was \100 (\2,200~2,300) for on-campus coffee shops and \0 (\2,850~2,850) for off-campus coffee shops. The point of marginal cheapness (PMC) was \1,100 for on-campus coffee shops and \1,500 for off-campus coffee shops, whereas the point of marginal expensiveness (PME) was \3,600 for on-campus coffee shops and \4,100 for off-campus coffee shops. The ranges of acceptable prices (RAP) were \2,500 (\1,100~3,600) for on-campus coffee shops and \2,600 (\1,500~4,100) for off-campus coffee shops. On the basis of IDP percentage, university students were more sensitive to off-campus coffee shops than on-campus coffee shops. In contrast, on the basis of PSR and RAP, university students were more sensitive to on-campus coffee shops than off-campus coffee shops. Therefore, the price increase for an americano should be recommended to be from \1,100 to \3,600 for on-campus coffee shops and from \1,500 to \4,100 for off-campus coffee shops. The manager of on-campus coffee shops should be careful when increasing the prices, and the manager of off-campus coffee shops should make it possible for customers to perceive service quality.

• The Korean Journal of Community Living Science
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• v.25 no.2
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• pp.175-192
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• 2014

This study explores the effects of various factors on the use of nutrition information on food away from home (FAFH). Consumer groups were classified into groups according to their perception of being overweight and obese (correctly perceiving, underestimating and overestimating weight). For this, frequency analysis, a chi-square test, and an ANOVA were conducted to determine any differences between factors, and a logit analysis (SPSS 18.0) was conducted to identify those factors influencing the use of information. Information recognition, intentions to use information and the use on FAFH showed significant differences across the groups. In addition, health inspection, the perception of the intrinsic quality of restaurants, labeling, FAFH expenditure, and some individual characteristics showed significant differences between groups. The information recognition of FAFH had a significant positive effect on information use in all groups. In all groups, labeling had a significant positive effect on information use, and family health concerns had a significant positive effect on information use in the group correctly perceiving weight. The price of domestic food items, household head and household income had significant positive effects on information use in the group overestimating weight.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.