• 한국관광식음료학회지:관광식음료경영연구
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• 제17권1호
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• pp.125-138
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• 2006

The purpose of this study are to find out various the significant factors impinging on the attitude of consumer, between attitude of consumer and preference of consumer in the Food and Beverage industry. For these purposes, two hypothesis were established as follows : (1) The reactions of consumer should have a significant effect on the attitude of consumer in the Food and Beverage industry. (2) The attitude of consumer should have a significant effect on the preference of consumer in the Food and Beverage industry. The verification of the proposed hypothesis showed the following results : First, it was found that the consumer's recognition reaction of employees have significant on price and variety of menu. Second, it was found that the consumer's emotion reaction have significant on feeling, taste of food and so on. Third, it was found that the consumer's action reaction have significant on expense.

• 한국식품영양학회지
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• 제24권1호
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• pp.54-64
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• 2011

The study was conducted to identify the recognition, and the preference for the traditional food provided by secondary school food services in male and female secondary school students in certain areas of Gyeonggi-do. The summarized results are from a survey of 300 students. Forty seven percent of the men and women had BMI indexes within the normal range. In an investigation of satisfaction, and recognition of traditional food, ~81.3% of the total respondents stated that Korean food developed in the context of traditional culture best defined traditional Korean food(p<0.01). In a reason of being concerned about the traditional food, man and woman student who responded "through mass-media" was the most. Concerning the degree of satisfaction with the traditional food provided in school food services, ~67.3% of total respondents responded with "satisfaction", this was double the number of responses indicating "unsatisfaction". In an order of preference of traditional Korean foods provided in school food services, noodles, dumplings, stew, and Jungol rated the highest in preference. Seasoned vegetables, raw vegetables, radishes seasoned with soy, and salted fish were the foods with the lowest preference ratings; the students did not prefer to those foods. Especially, soup(p<0.01), broth(p<0.05), roast(p<0.01), and hard boiled food, and fried food(p<0.05) showed meaningful differences regarding gender preference.

• 한국식품과학회지
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• 제43권1호
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• pp.23-29
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• 2011

서울시내 거주의 20대에서 40대 남녀 104명을 대상으로 시판 약주 10종에 대해 브랜드 친밀도를 조사하고, 브랜드정보 비노출 및 노출시의 소비자 기호도와 구매의사 정도를 파악하였다. 브랜드 친밀도 조사에서는 'baekse' 제품이 가장 높은 브랜드 친밀도를 나타내었고 다음으로 'cheongo', 'chrys', 'sooguk' 제품이 60% 이상이 "들어본 적 있다" 이상으로 응답하여 중간 정도의 인지도를 나타냈다. 그 외의 제품은 인지도가 매우 낮은 것으로 나타났다. 제품의 브랜드와 제조사 정보가 제공된 상태에서 평가가 이루어질 경우 전반적으로 브랜드 친밀도가 높은 제품에서 유의적인 점수 상승으로 나타났다. 브랜드 인지도가 낮은 제품의 경우 브랜드 노출여부가 평가에 영향을 미치지 않았다. 또한 전반적인 약주제품의 기호도가 낮게 나타난 점을 감안하여 향후 약주 관련 제품의 기호도 제고를 위한 제품 최적화 연구 및 브랜드 인지도 개선이 필요한 것으로 여겨진다.

• 한국조리학회지
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• 제14권4호
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• pp.441-455
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• 2008

The primary objective of this research was to investigate the recognition, preference and the present using status of yam for the data which will be useful to make consumers intake more yams and to develop more yam processed products. Almost all respondents who had eaten yams liked it, and Andong people eat more yams than Daegu people. About 60.3% respondents who like yams cited the reason was "it's good for health". Among the respondents who had eaten yams recognized it as nutritional, healthful, and diet food compared with the respondents who had not eaten yams. Recognition degree was higher when the preference for yams was higher. Among the types of yam processed cooking, according to intake ratio, yam juice formed 38%, followed by bleaching(17%) etc. Among the types of yam processed food, powdered tea formed 34%, followed by yam gruel(24%), yam drinks(19%) etc. It showed that respondents eat very few foods made from yams and yam processed food. As for purchasing yam processed food, the result showed that the main concerns of the respondents were the "ratio of yams"(24.9%), followed by "tastes"(21.3%) etc. The largest group (29.4%) of the respondents suggested that the improvements of yams were "diversification of the processed food" followed by "improved taste"(26.4%) while 62.5% of the respondents indicated that they would buy yams after its improvement, which showed a good prospect of yam processed food.

• 동아시아식생활학회지
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• 제18권6호
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• pp.907-917
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• 2008

This study was conducted to investigate the recognition, utilization, preference and application of kimchi, as well as to evaluate the recognition and requirement for commercial kimchi to university students. A questionnaire was answered by 180 (44.0%) male and 229 (56.0%) female university students in Daegu. The methods used to analyze the items were frequency analysis, Chi-squared tests and t-tests. Most of the respondents reported that they liked kimchi and had a preference for ripened kimchi In addition, most students were likely to cook kimchi by pan-broiling which indicates that the development of kimchi designed for pan-broiling may lead to an increase in the intake of kimchi. The recognition and utilization of commercial kimchi abutted through wholesale market very much, and were buying The marketing points that could most increase the sales of kimchi appeared to be 'hygiene' and 'standardization of taste and ageing' for male students 42 (23.7%) and 'hygiene' for female students 94 (41.4%) (p<0.01). All students responded that among marketing techniques for the sale of kimchi, diversification of taste, and increasing the recognition of kimchi were the most important parameters for aggressive globalization of the sale of kimchi. Therefore, the consumption of kimchi will increase in response to changes a dietary life style and activation is a plan getting done, and it is thought consumption of a kimchi to reflect these results well.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1439-1446
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• 2014

본 연구는 초등학생을 대상으로 향토음식에 대한 인지도와 선호도를 조사하여 조사대상의 거주 지역별(경상도 지역, 전라도 지역) 차이를 분석하고 동시에 지역별 향토음식(경상도 향토음식, 전라도 향토음식)의 차이를 분석하고자 하였다. 전라도 지역 일부 소재 초등학생 261명과 경상도 지역 일부 소재 초등학생 254명을 대상으로 설문조사를 실시하였으며 본 연구의 주요 연구 결과는 다음과 같다. 첫째, 전체 표본 학생들의 전체 향토음식에 대한 인지도는 9.28점(20점 만점 기준)이었으며, 전체 향토음식에 대한 인지도에서 경상도 지역 학생(9.43)과 전라도 지역 학생(9.13) 간의 유의적인 차이는 없었다. 전체 표본 학생들의 경상도 향토음식에 대한 인지도는 4.88점(10점 만점 기준), 전라도 향토음식에 대한 인지도는 4.40점(10점 만점 기준)으로 경상도 향토음식에 대한 인지도가 전라도 향토음식에 대한 인지도보다 유의적으로 높았다(P<0.001). 전라도 지역 초등학생은 두 지역 향토음식의 인지도에서 유의적인 차이를 나타내지 않았으나, 경상도 지역 초등학생은 전라도 향토음식보다 경상도 향토음식을 유의적으로 높게 인지하고 있었다(P<0.001). 경상도 향토음식의 경우 경상도 지역 학생(5.17점)이 전라도 지역 학생(4.60점)보다 유의적으로 더 높게 인지하고 있었고(P<0.05), 전라도 향토음식에서는 경상도 지역 학생(4.26점)과 전라도 지역 학생(4.53점) 간에 유의한 차이는 없었다. 둘째, 전체 표본 학생들의 전체 향토음식에 대한 선호도는 2.82점(5점 척도 기준)으로 조사되었으며, 경상도 지역 초등학생 2.90점, 전라도 지역 초등학생 2.74점으로 경상도 지역 학생의 향토음식에 대한 선호도가 전라도 지역 초등학생에 비해 유의적으로 더 높았다(P<0.01). 전체 표본 학생들의 지역별 향토음식에 대한 선호도 차이 분석 결과, 경상도 향토음식에 대한 선호도는 2.91점, 전라도 향토음식에 대한 선호도는 2.72점으로 경상도 향토음식에 대한 선호도가 전라도 향토음식보다 유의적으로 높았다(P<0.001). 전라도 지역 학생(P<0.001)과 경상도 지역 학생(P<0.001) 모두 전라도 향토음식보다 경상도 향토음식에 유의적으로 높은 선호도를 가지는 것으로 나타났다. 경상도 향토음식의 선호도의 경우 경상도 지역 학생(3.03점)이 전라도 지역 학생(2.80점)보다 유의적으로 더 높은 수준이었으며(P<0.001), 전라도 향토음식의 선호도의 경우 경상도 지역 학생(2.77점)과 전라도 지역 학생(2.67점) 간에 유의한 차이는 없는 것으로 나타났다. 본 연구에 의하면 경상도 지역 학생과 전라도 지역 학생 간에 향토음식의 인지도와 선호도에 차이를 보여 지역별 차이가 있음을 알 수 있었다. 특히 경상도 지역 학생의 경우 경상도 지역 향토음식에 대한 인지도가 전라도 지역 학생보다 높게 나타나 초등학생임에도 불구하고 지방색이 존재하고 있음을 알 수 있었다. 따라서 향후 경상도 지역 학생들에게 다양한 지방의 향토음식을 경험할 수 있는 기회를 제공하는 것이 필요하겠다. 그리고 경상도 지역 학생과 전라도 지역 학생 모두에서 경상도 향토음식에 대한 선호도가 전라도 향토음식에 대한 선호도보다 높게 나타났으므로 향후 전라도 지역 향토음식에 대한 선호도를 높일 수 있도록 꾸준한 교육과 홍보가 필요하다.

• 한국식생활문화학회지
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• 제20권3호
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• 한국의류학회지
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• 제34권9호
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• pp.1415-1428
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• 2010

Modernity in costumes is analyzed as the preference of change and novelty, the formation of the masses, and the aspect of function, which is transplanted by western modernization. However, it is seem that the factor of modernity in Japanese traditional costume history. This study examines the Proto-modernity in Japanese traditional costume history. First, this study examines the term 'Imamekashiki' which means the present time. Because of the recognition of every present time arises from the recognition and the preference of change and novelty. In the pre-modem Era, this study examines the masses formed by the publication and the play, Kabuki. This study provides an alternative answer to understanding what is to 'wear clothes' for Japanese people.

• 한국소음진동공학회논문집
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• 제15권5호
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• pp.558-563
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• 2005

This research aims to derive the general emotion and preference of the 25 sounds by using the questionnaire method to provide the contents for the soundscape design fit to the characteristics of the given situation. The results can be summarized as follows : Nature sounds except dog barking and locust crying showed highest preference, and the traffic sounds, baby crying and footstep of upper floor showed the lowest. Hereby, the sound recognition can be different each other according to quality of tone and situation even they are the same sounds. The most impressive, wanted to be conserved and retrospective sound was the nature sound, and the most wanted to be removed sound was the machinery sound. And the social sound was shown as the most korean and fit to the art theme street.

• 한국소음진동공학회:학술대회논문집
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• 한국소음진동공학회 2004년도 추계학술대회논문집
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• pp.806-809
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• 2004

This research aims to derive the general emotion and preference of the 25 sounds by using the questionnaire method to provide the contents for the soundscape design fit to the characteristics of the given situation. The results can be summarized as follows; Nature sounds except dog barking and locust crying showed highest preference, and the traffic sounds, baby crying and footstep of upper floor showed the lowest. Hereby, the sound recognition can be different each other according to quality of tone and situation even they are the same sounds. The most impressive, wanted to be conserved and retrospective sound was the nature sound, and the most wanted to be removed sound was the machinery sound. And the social sound was shown as the most korean and fit to the art theme street.