• 한국조리학회지
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• 제13권3호
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• pp.252-262
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• 2007

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

• 대한물리치료과학회지
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• 제25권3호
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• pp.32-42
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• 2018

Background: The purpose of this study is to provide students with the opportunity to thing about the career of physical therapist and career after graduation through the survey on the perception and career preference of physical therapy service for college students majoring in physical therapy. and to provide guidance for employment guidance. Methods: A total of 271 students majoring in physical therapy at A University in Gyeonggi-do were surveyed. After the preliminary explanation of the questionnaire, the questionnaire was distributed and prepared. of the 271 data, 270 were collected and used as the final analysis data. Results: The results of this study were as follows: 1) The higher the age and the higher the grade, the higher the perceived job recognition rate of the agencies. (p<.05), respectively. In other occupational awareness surveys, there was no significant difference in gender, age, and grade (p>.05). 2) In the preference survey, men preferred orthopedic physical therapy and female preferred neurological physical therapy. The preference for the desired institution after graduation was highest for general hospitals by gender, age, and grade. Conclusion: In conclusion, the higher the age and grade, the higher was the physical therapy profession awareness and overall had a positive perception of physical therapy jobs.

• 한국지역지리학회지
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• 제11권4호
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• pp.497-510
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• 2005

본 연구는 충청권역 5개 온천관광지를 대상으로 다차원 척도법을 활용하여 이미지 유사성, 속성인식도 및 선호도를 분석하였으며 결과는 다음과 같다. 첫째, 온천관광지의 이미지 유사성 분석 결과, "수안보와 온양" 그리고 "도고와 아산"이 각각 유사한 이미지 그룹을 형성하고 있으며, 유성은 다른 이미지를 갖고 있다. 둘째, 온천관광지 속성인식도 분석 결과, 유성은 '온천전통' 속성을 경쟁 온천관광지와 비교할 때 가장 많이 반영하고 있으며, 온양은 '부대시설' 도고는 '이용비용', 그리고 수안보는 '부대시설', '고객서비스'와 '접근성'의 속성을 비교적 많이 반영하는 것으로 나타났다. '온천수질'과 '체험활동'은 모든 온천관광지에서 반영되지 않고 있는 속성으로 나타났다. 셋째, 관광객 유형별 온천 관광지 선호도 분석 결과, 패키지 관광객은 유성을, 개별, 수학여행, 가족, 연수 관광객은 수안보를, 그리고 단체 관광객은 도고를 가장 선호하는 것으로 나타났다.

• 한국의류산업학회지
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• 제18권2호
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• pp.184-193
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• 2016

This study investigates the recognition and preference of functional textile material about outdoor clothing widely used in the current fashion market. The study targeted 216 males and females in their 20s to 50s who wear outdoor clothing as casual wear. To analyze data, frequency analysis, cross tabulation analysis and ANOVA were conducted with the SPSS 21.0 statistical package. The results are as follows. First, recognition of functional textile material of outdoor clothing showed that 20s was the lowest preference and all age groups preferred lightweight textile material. In information recognition of functional outdoor clothing, 40s showed the highest recognition, while 20s showed the lowest recognition. Second, 40s and 50s preferred functional material to 20s and 30s. In particular, 40s and 50s preferred clothing items with water vapor permeability & water repellent material to 20s and 30s. All age groups preferred insulation material jumpers, water vapor permeability & water repellent material jumpers and stretch pants. Third, reasons for purchasing functional material clothing was: design for the age group 20s and 30s versus health and function for the age group 40s and 50s. It is necessary to develop functional clothing products based on exact consumer information and preferences.

• 동아시아식생활학회지
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• 제3권1호
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• pp.51-59
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• 1993

This study was surveyed by 430 subjects about the recognition degree and the preference for cooking method in western food. 1. The recognition degree about the western food was higher in men than women. 2. The preference for fish cooking mehtod was high in men than women in baking method in oven. 3. The preference for meat cooking method was higher in men than women in baking method in oven. 4. The content to be improved in western food was 67.6% in $\ulcorner$Proper taste in Korean$\lrcorner$. Wastern cook should be improved properly in Korean tasting.

• 한국의류학회지
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• 제23권8호
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• pp.1119-1130
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• 1999

The purpose of this was to investigate the differences in recognition of brand and advertisement image according to the life style segments of adolescents. The subjects selected for the final analysis were 613 female high school students whoe were residents in Seoul Pusan and Taejeon. The statistics used for data analysis were factor analysis one-way ANOVA Duncan's multiple range test paired t-test frequency distribution and percentage by the SPSS program The results of this study were as follows : 1. The life style of adolescents wee classified into five groups : Sports Uninterest group Friend Preference/Fashion Uninterest group Sports Preference/Home Oriented group Fashion Interest group and Confidence group. 2, The brand image and advertisement image recognition didn's correspond in general 3. The brand image and advertisement image recognition were significantly different among five groups of life style. The Confidence group and Friend Preference/ Fashion Uninterest group recognized brand image and advertisement image lower than the other groups.

• 한국식생활문화학회지
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• 제29권4호
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• pp.307-313
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• 2014

In 2013, for the 130th anniversary of the establishment of diplomatic relations between Korea and Germany as well as the 50th anniversary of the dispatch of Korean workers to Germany, a survey on the recognition and preferences related to Bibimbab was carried out among students in Bayreuther, Germany majoring in hotel management who had not tried Korean food before. As part of the globalization of Korean food, 10 different foods that Germans might like were prepared, and the survey took place after food tasting. In the results, 44% of students noted that their first impression of Bibimbab was good, and impression was more favorable after tasting than before. The preference for nine foods other than Bibimbab was in order of Kimchi, Bulgogi, Mandu, Modum-jeon, Samgyetang, Gimbab, Japchae, Tteokbokki, and Sangchu-muchim. Students liked Bibimbab due to its healthiness, and most students showed interest in Korean food after tasting Bibimbab. To improve Bibimbab, most students answered diversifying sauces.

• 한국식생활문화학회지
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• 제34권4호
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• pp.369-377
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• 2019

This study focused the recognition and preference of Korean traditional food of elementary school students, in order to make effective educational materials about Korean traditional foods for the elementary school students. According to the responses of 356 elementary school students participating in this research, they understood the concept of traditional Korean food and recognized positively, but did not have much interest. However, the more they liked Korean food, the higher their interest in Korean traditional foods and the higher utilization rates of Korean traditional foods. Most elementary school students enjoyed Korean traditional food occasionally, especially soup, jjigae, tang and jeongol. Elementary school students suggested that complicated recipes should be improved for the succession of Korean traditional foods and that the class for cooking traditional foods in schools should be expanded.

• 복식
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• 제64권1호
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• pp.18-30
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• 2014

As economy is growing and income level is increasing, more people are pursuing relaxation and leisure in their life. As the sports market in Korea is flourishing, sports wear companies have begun to focus marketing their brand by carefully selecting advertising models in order to get more exposure for their brands. The purpose of this study was to analyze, the effects of the advertising model types had on the company's brand recognition, and consumer subjectivity on consumer's preference and purchasing intention were studied. The subjects for the study were 260 men and women in their 20~30s living in Seoul and Gyunggi province. Three-way ANOVA was conducted for the data analysis. The results showed significant interactions between the three independent variables on preference. Although there were various advertising model types due to the improvement of media, (brand advertisement employing) the well known celebrity model was more effective for raising consumer brand awareness compared to non-celebrity models.

• 동아시아식생활학회지
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• 제17권3호
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• pp.322-328
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• 2007

This study surveyed customers regarding their recognition and preference attributes for Japanese food. The results showed that the percentage preferring Japanese food was approximately 41.2%. The primary reason for this preference was 'taste' with 72.7% and 'sanitation' with 6.5%. The favorite Japanese food was sushi(41.3%) costing in the range of \$10,000{\sim}20,000$. Correlations analysis on the satisfaction between general characteristics and Japanese food showed there were significant differences among ages(p<0.l), and men rather than women those residing in Seoul rather than other areas, and university graduates rather than those with other educational degrees showed higher satisfaction with Japanese food. Regarding occupation, office workers with monthly incomes from \$2,000,000{\sim}3,000,000$ showed higher satisfaction. The trend for using Japanese take-out food was low(59.4%) and the drawbacks for using take-out food were 'poor quality' (39.3%) and 'expensive price'(24.7%).