• Journal of Convergence for Information Technology
• /
• 제9권9호
• /
• pp.20-26
• /
• 2019

With the development of ICT technology and the promotion of smartphone penetration, purchasing services that purchase various products through online market are being activated. In particular, due to advances in storage and delivery technology, sales of short food materials can be purchased online. Therefore, in this paper, we propose an integrated solution that enables advertisement effect, ordering and delivery through a purchase service even if there is no sales knowledge and sales network in a small shopping mall where only offline sales can be performed. The proposed system is able to efficiently view the product information by category through image search for the product that the user desires, so that the seller of the registered product can efficiently sell without any additional advertisement.

• Korean Journal of Organic Agriculture
• /
• 제30권2호
• /
• pp.191-206
• /
• 2022

Rice has prevailed as a staple food in South Korea. Rice consumption has sharply shrunk nowadays. In the wake of COVID-19 Shock and the "untact" era, the instant rice market has significantly grown, and there is a possibility of solving the shrinking consumption of domestic rice. This study contributes to the development of rice consumption promotion strategies by examining the factors of purchasing instant rice based on the Hedonic Price Methodology. In particular, given the increase in online market, this study compares attribute values of product characteristics between online and offline markets. The empirical results show that calorie, brand, organic and functional products have positive effects on instant rice prices. The rate of carbohydrate, the PB and bundle attributes have negative effects on instant rice prices. The results also show that the magnitude of brand, bundle and PB attribute values are bigger in offline market while that of the number of multigrain attribute value is relatively bigger in online market. The organic attribute value is important regardless of marketing channels.

• Journal of Distribution Science
• /
• 제21권11호
• /
• pp.103-111
• /
• 2023

Purpose: This research aims to study the selection attributes influencing the purchasing decisions of the MZ generation in online luxury stores and explores the moderating effects of consumer value. The research aims to validate the impact of reasonable pricing, brand reliability, product variety, comprehensive product information, and user-friendly interfaces on customers' decision to purchase products from online luxury stores. Research design, data and methodology: A survey was conducted with 101 participants, and data analysis included exploratory and confirmatory factor analysis, as well as covariance structure model analysis. Results: The findings reveal that brand trust, product variety, and information sufficiency significantly influence brand affect, which in turn influences purchase intention. Additionally, the study identifies that consumers prioritizing hedonic value are more influenced by brand trust and information, while those prioritizing utilitarian value are more responsive to factors like reasonable price, product variety, and ease of use. Conclusions: The study provides insights into the preferences and behaviors of the MZ generation, highlighting their digital proficiency, mobile-centric lifestyle, desire for product variety, price-consciousness, social media influence, and the availability of personalized shopping experiences as factors contributing to their preference for online luxury stores. These findings contribute to understanding consumer behavior and decision-making processes in the context of online luxury shopping.

• Journal of the Korean Society of Food Culture
• /
• 제3권2호
• /
• pp.187-195
• /
• 1988

In accordance with the rapidly growing number of street food service without a registration, a study was undertaken to determine the present state of food service by the covered wagon bar, through an investigation in Jamwondong, around the south gate market and Kangnam subway station, in Seoul, between July 25th and August 25th of 1987. The survey was comprised of three parts: 1) foodservice operation in covered wagon, 2) personal and food handling hygiene, 3) food behaviors of customers. A total of 54 covered wagon bars, consisting of 51.8% mobile bars and 48.2% non-mobile bars, operating in the above three locations, were investigated. Survey results show non-mobile covered wagon bars to be more popular among persons in their thrities and fourties than among teens or the elderly; also among males than females; among company employees and college students than others. Seventy five percent of the mobile covered wagon bars served snack type foods and others served wine and foods for wine, in contrast to hundred percent of the non-mobile covered wagon bars served wine and foods for wine. The survey found many problems of hygiene, in method of food purchasing, menu planning, food preparation, dish washing treatment of leftovers and water supply, as well as personal hygiene. However, customers prefer the casual and popular atmosphere at the counter of the covered wagon bar. Finally, the study emphasizes a need for better operation of covered wagon bar, improvement of food stuff handling and the way of food services and personal hygiene. A change of the registration system from the illegal operation are urgently needed for better quality food services of covered wagon bars.

• Journal of IKEEE
• /
• 제22권1호
• /
• pp.156-161
• /
• 2018

Recently, as the population rapidly increases, food shortages and waste are emerging serious problem. In order to solve this problem, various countries and enterprises are trying research and product development such as a study of consumers' purchasing patterns of food and a development of smart refrigerator using IoT technology. However, the smart refrigerators which currently sold have high price issue and another waste due to malfunction and breakage by complicated configurations. In this paper, we proposed a low-cost smart refrigerator system based on IoT for solving the problem and efficient management of ingredients. The system recognizes and registers ingredients through QR code, image recognition, and speech recognition, and can provide various services of the smart refrigerator. In order to improve an accuracy of image recognition, we used a model using a deep learning algorithm and proved that it is possible to register ingredients accurately.

• Journal of the Korean Society of Food Culture
• /
• 제26권5호
• /
• pp.417-428
• /
• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• Journal of the East Asian Society of Dietary Life
• /
• 제11권3호
• /
• pp.179-189
• /
• 2001

The study was carried out to investigate housewive's consumption pattern and preference of mayonnaise for the development of egg-white mayonnaise. Data was collected from 515 housewives in Ulsan by self-administered questionnaire. The collected data were analyzed by SPSS package program. The results were as follows: 1. Most(98.1%) of housewives were concerned about nutrition and health and they considered that nutrition was the most important factor when purchasing food related items. 2. The frequency of using processed foods was two to three times a week and the reason for use it was the convenience. Usually the housewives obtained nutrition related information through mass media such as TV, radio(37.5%) , and newspaper, magazine(32.1%). 3. 75.9% of the subjects thought mayonnaise is a high calorie food and 57.5% of them knew the basic ingredients of mayonnaise. Most(79.3% ) of housewives perceived that cholesterol which is rich in egg yolk is related to cardiovascular disease and arteriosclerosis. Among family members, children showed high degree in the preference for mayonnaise. 4. Comparison of the low cholesterol mayonnaise which was made by egg white for egg yolk with commercial product was made by sensory evaluation and mechanical test. The viscosity and turbidity did not show any difference. Overall taste of low cholesterol mayonnaise was better than of commercial product. Based on these results of this study provided useful information for development of egg-white mayonnaise (low-cholesterol mayonnaise) and expected the possibility of using low cholesterol mayonnaise will be high.

• Journal of Korean Home Economics Education Association
• /
• 제11권2호
• /
• pp.111-123
• /
• 1999

The purpose of this study was to find out the participation and perception on meal management of the junior and high school students and their fathers. Total of 446 junior and high school students in Pohang and Youngduk in Gyeongbuk were participated in the questionnaire survey. Among the 446 questionnaires collected, 385 questionnaires were analyzed for this study. The results of this study were summarized as follows. 1. Students participation frequency on meal management was quite insufficient, once or twice a month in average, and was differed by sex that female students participate more frequently than males. High school male students who have never been taught the home economics course showed the lowest participation. 2. Among the meal planning, grocery shopping, cooking, and dishwashing, 60% of the students chose cooking as the most preferred work. As whole, they chose the meal planning as the most difficult work, but high school male students chose cooking as the most difficult work. 3. Most of the students wanted to learn more about food purchasing, meal planning, cooking skill, table setting, food storage and table manners, the priority was given to table manners and cooking skill. 4. Participation score on meal management of student’fathers was even lower than that of students, only a little more often than once or twice a year. Because son usually identifies himself with his father, father should participate more often than now. 5. As for responsibility of meal management in the future, 78.2% of the male students and 91.8% female students answered that husband and wife must share the responsibility together when both husband and wife have jobs.

• The Korean Journal of Community Living Science
• /
• 제19권4호
• /
• pp.481-495
• /
• 2008

The aim of this study was to investigate the effects of socio-demographic and health-related perceptions and twenty dietary behaviors on the superiority and preference, convenient use of and purchase motives of vegetables among 370 women(mean age 43.9) in Seoul and metropolitan and Gangwon area. Data was collected using a questionnaire developed in advanced studies. Almost all subjects rated vegetables more predominantly than grains or meats on the basis of health, diversity, and convenience to purchase. Recognition of healthly funcions of diet, purpose of diet and some dietary behaviors had influence on preference for vegetables. Those who recognized that diet had the function of disease control and prevention, knew the healthy options vegetables provide us, such as, preventing us from geriatric diseases, good sources of vitamins and minerals and considered other motives aside from health issues. From Pearsons's correlation analysis, it was revealed that sufficient time for meal preparation and pleasant eating and desirable life style and dietary attitudes, and a better understanding of nutrition were positively correlated with consumption of more vegetables and convenient use of vegetables. The subjects who recognized the ability of food to help prevent diseases, had a preference for vegetables and attitude to use nutritional knowledge and also considered the nutrition values of vegetables and environment friendliness. Everyday use of vegetables such as consuming a variety of different vegetables, a families favorite vegetables and variation of cooking methods had correlated positively with purchase motives. Therefore to encourage consumption of vegetables, it is important to notice three points continuously; first, practical information of nutritive values of vegetables, the contribution of vegetables in current animal protein foods centered diet and healthful functionalities. Second, the importance of regular diet and steadfast attitude and lifestyle. Finally, the quality of the market where the products are bought such as, quality control of freshness, sanitation, expression of producer and a pleasant environment to shop in.

• Journal of the Korean Home Economics Association
• /
• 제49권10호
• /
• pp.29-37
• /
• 2011

The principal objective of this study was to evaluate the consumption patterns, the importance of product properties, and the satisfaction levels of blackberry and mulberry fruit beverage products(BMBPs) in the Jeonbuk area, Korea. Self-administered questionnaires were collected from 294 customers(male 40.8%, female 59.2%) residing at Jeonju in Jeonbuk area. Descriptive and comparative statistical analyses were completed using SPSS PC program(version 19.0). Approximately, 61.6% of participants consumed BMBPs 1-2times a year. Only 1.7% of participants consumed BMBPs everyday. The main information source about BMBPs was 'families/friends'. About 58.8% of participants responded that the main reason for purchasing BMBPs was 'for health'. The result indicated the overall importance level(3.94) was higher than the satisfaction level(3.41)(p < .001). The importance and satisfaction levels of the older group (50's) were significantly higher than the levels of younger group(20-30's)(p < .01 ; p < .05). According to the IPA(Importance-Performance Anslysis), 'price' and 'credibility' of companies were the most important properties that had to be changed as soon as possible to increase satisfaction with BMBPs. Therefore, to increase BMBPs'-consumption, quality improvements on these products through cooperation between BMBPscompanies, the regional government, and research institutions are necessary.