• Fashion & Textile Research Journal
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• v.15 no.4
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• pp.596-605
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• 2013

This study investigates the wearing trend and purchase facts for adult females in their 20s and 30s along with their fitting satisfaction for woven jackets and circular knitted jackets. A questionnaire survey on consumers investigated satisfaction with jackets according to clothing materials and repair trend after wearing. Subsequently, a preference for circular knitted jackets was shown higher than woven jackets. Females in their 20s preferred woven jackets than those in their 30s; however, the latter preferred circular knitted jackets than the former. For woven jackets, they showed the highest satisfaction with size; however, for circular knitted jackets, they showed the highest satisfaction with fitting. In the question on their satisfaction by jacket part, satisfaction with circular knitted jackets was higher in all items except for bust measurement, bottom edge measurement, elbow circumference, shoulder width, and clothes length. Circular knitted jackets had lower repair rates than woven jackets and woven jackets had significant differences by age in satisfaction with back width. The research results indicate that females in their 20s and 30s who value fit preference and practicality will increasingly wear knit clothes. Therefore, we can address the fitting satisfaction requirement of females in their 20s and 30s by taking the clothing material properties of circular knitted clothes into consideration. In addition, further research is required on jacket patterns in consideration of clothing materials.

• The Korean Journal of Food And Nutrition
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• v.31 no.1
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• pp.173-184
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• 2018

This research was conducted to examine coffee shop customers' preference and satisfaction by different types of promotion. Research samples ware adults with experience of any form of coffee shop promotion (n=209). Descriptive statistics, Chi-square, t-test and one-way ANOVA were used to analyze the relations among variables. Results showed that 'free coupon' was the most preferred ones. SNS was the most frequently used search method for coffee shop coupon promotion information. The most preferred event promotion was 'freebies', and preference levels were significantly different by age and employment status. 'Barista experience' was ranked highest in preference among cultural experience events. Drinking coffee was the most important purpose of visiting coffee shops, especially among unemployed, twenties, and women respondents. Coupon was evaluated the highest in usefulness and satisfaction among the three promotion methods. Event and cultural experience were preferred more by respondents in their twenties than those in their thirties. Results indicated that all promotion strategies are effective for increasing customer satisfaction and for inducing revisit. Findings also showed that preference for promotion was affected by customer characteristics such as age and gender. Therefore, coffee shops should consider using the most effective and attractive promotion strategy for their target market, while maintaining a consistent service quality level to fulfill customer expectation.

• Journal of the East Asian Society of Dietary Life
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• v.9 no.1
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• pp.35-45
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• 1999

This study was conducted to investigate mean height, weight, food preference and satisfaction of 231 children in preschool in four different regions(Susung-ku, Jung-ku, Nam-ku, Dalseo-ku) of Taegu. Mean height of the children was increased by priority of Jung-ku, Dalseo-ku, Susung-ku and Nam-ku, and mean weight was of Jung-ku, Susung-ku, Dalseo-ku and Nam-ku. In food preference, boiled rice had the highest score of cooked rices in all of the different regions, jajangmyun had the highest score of noodles in Susung-ku, Jung-ku and Dalseo-ku. Cake had the hightest score of breads in Susung-ku and had significantly difference all the kind of other lesions. Songpyun had the highest score of rice cakes in all four regions. Jangjorim had the highest score of jorim foods in all four regions, but anchovy and green pepper jorim had the lowest. Toasted lavor and steamed chicken had the highest of toasted foods and steamed foods, respectively. Salads had the highest of muchimryu cooked potherbs and salads in all regions but kimchi and jangachi had low scores. Sujungkua had the lowest scores of beverages in all regions, but chocolate had the highest scores of cookies. In food intake satisfaction according to the regions, regularity, variety, hygiene, amount, and quantity of meal had the highest in dalseo-ku. Food temperature was highest in susung-ku. There was a direct correlation between type of housing and satisfaction in diversity of foods.

• Journal of the Korean Home Economics Association
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• v.43 no.2
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• pp.105-114
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• 2005

The purpose of this study wasisto investigate the influence of attitude toward sex and body satisfaction in the on interest, preference, and buying intention of body exposed clothing among female university students. The Susubject were 397 female students from 3 different universities in Seoul. The instruments of this study wereconsisted of response scale and stimuli. Thirty-four four items on a of 5-point Likert scale were used to measure the attitude towards sex and body satisfaction The stimuli were 6 types of different body exposed clothing style on line drawing. The results were as follow; 1. Most female students were liberal in sexual attitude and had a high level of body satisfaction. Especially, younger students were more liberal than older students. 2. Designs with the greatest interest, preference and that were most interested in, prefer and had buying intention were Camisole, V-neckline and low-neckline designed clothes. 3. Attitude toward sexual value has a strong effect on interest, preference, and buying intention of body exposed clothing. And also ilneterest of body exposed clothing has more effect on buying intention than preference.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.388-400
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• 2007

The purpose of this study was to identify the characteristics of consumers who purchase home meal replacements (HMR) and to analyze the differences for frequency of use, preference, satisfaction, and repurchase intention based on HMR product categories. The subjects were adults in their twenties or older, who had used HMRs and lived in Seoul and the Gyeonggi Province of Korea. Five-hundred and fifty subjects were chosen by random sampling, and questionnaires were distributed from March 12 to 30, 2005. A total of 451 questionnaires were returned (the rate of return was 82%). The primary results of the study are as follows. First, by analyzing for differences based on the demographical characteristics of the HMR consumers, men had higher 'frequencies of use' and preference, whereas women had higher satisfaction and 'intentions to purchase again.' This implies that HMRs assist women who are usually in charge of home food preparation, based on time and cooking effort; hence a higher satisfaction among the women. Second, by analyzing for differences based on the characteristics of HMR consumers who ate the products, 'frequency of use' (p<.001), preference (p<.01), satisfaction (p<.001), and 'intention to repurchase' (p<.001) for the 'ready to eat' HMR category, by the person who prepared the food, were significantly higher for those subjects in their 20s than for those in other age groups. As for persons influenced by the meal, the teen age group had significantly lower 'frequency of use'(p<.001), preference (p<.05), satisfaction (p<.01) and 'intention to repurchase' (p<.01) than other age groups. 'Frequency of use' (p<.001) and preference (p<.05) were lower if the person influenced by the meal was one's spouse or child than if the person influenced by the meal was oneself. Third, regarding the preference for eating at home or eating out, 'frequency of use' was significantly higher than the other analyzed factors for the 'ready to eat,' 'ready to heat,' and 'ready to end-cook' HMR categories. In short, the 'frequency of use' for HMRs was higher for those who preferred to eat at home versus eating out, simply as a result of being bored with eating out, which is essentially the reason for the origin of HMR.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.12
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• pp.3775-3781
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• 2009

This aims of this study is to examine the factors influencing on the channel satisfaction and preference of the mobile commerce. This model tests various theoretical research relating to technology acceptance model(TAM), transaction cost theory and service quality. The model is tested Structural Equation Modeling(SEM) using AMOS 7.0 analysis on the sample collected from 320 respondents. The result of hypothesis testing is as follows. First, usefulness, asset specificity, uncertainty, trust and responsiveness were influenced by channel satisfaction. Second, channel satisfaction was influenced positively by channel preference.

• Korean Institute of Interior Design Journal
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• v.17 no.6
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• pp.52-62
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• 2008

This research is a follow-up study of the analysis of satisfaction and preference rates in bathroom design relevant to age variable. This project examines the satisfaction and preference rates relevant to the variety a family type. Mid-sized apartments most favored by the mid-class families were selected as the objects of the research so that they represent the present conditions in Korean bathroom designs most comprehensively. In order to maintain consistency in research objects, this article limited them to the top five brand-name apartments in the metropolitan area based on the brand popularity and construction capability. The method of the research was surveys; we were able to retrieve and analyze 427 copies through internet. The data were processed by SPSS PC+ windows version 15.0 program and were analyzed using the means, crosstabs statistics, One-way ANOVA. The results are as follows: 1) The most significant factor that determines the variety a family type is the existence of senior citizens in the household. 2) The preference of families with young children is mostly determined by elements related to the safety of the children. 3) The satisfaction and preference rates are closely related to family types of each household. We sincerely hope that this article will provide guidelines for customized bathroom designs based on the ages, life cycles, and socioeconomic status of the residents so that the desings will answer to the needs of each household.

• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.438-450
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• 2014

The statistical analyzing of environmental-friendly planning elements is getting important because it is getting concerned with the change of residential types and environmental friendly housing. However, in terms of the high-rise residential complex, paper about green building rating system and research about residential satisfaction to residents are lack. Therefore, this paper is analyzing of impotentness and satisfaction about housing subdivision, inside of building, facility, and maintenance. In addition, residential satisfaction(satisfaction, loyalty, preference) and impact relationship of environmental-friendly planning elements are analyzed by PLS structural equation. To sum up, first, improving of green building rating system in housing subdivision is impacted on loyalty if satisfaction was fulfilled. Second, increasing of environmental-friendly planning elements in inside of building is impacted on loyalty if both satisfaction and preference were fulfilled. Third, providing of green building rating system in facility and maintenance is analyzed as preference, but satisfaction hypotheses is not valued.

• Korean Journal of Community Nutrition
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• v.11 no.4
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• pp.520-533
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• 2006

The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 $\pm$ 5.30 cm, average weight was 69.15 $\pm$ 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast. snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk, whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to Prevent chronic disease with increasing age.

• Journal of Korean Dental Hygiene Science
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• v.5 no.2
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• pp.85-96
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• 2022

Background: This study was aimed at determining the relationship of the Dominance, Influence, Steadiness, and Conscientiousness (DISC) personality type with the major satisfactions and job preferences of dental hygiene and technician students. Methods: We enrolled 264 dental hygiene and technician students from a junior college in Chungcheong-do. A questionnaire survey was conducted to determine the DISC behavior type, major satisfaction level, and job preference of the participants. Statistical analyses were performed with the independent-samples t-test, one-way analysis of variance, and multiple regression. Results: Dental technician students had higher major satisfaction (p< .001) and preferred jobs with potential for growth (p= .020) or matching their vocation and interests (p= .013) compared to dental hygiene students. Factors influencing major satisfaction were grade (β= .160, p= .008) and a social personality type (β= .146, p= .070). Factors influencing preference for jobs with high growth potential were the personality type (β= .236, p= .001), grades (β= .157, p= .002), and major satisfaction (β= .429, p< .001). The conscientiousness personality type was conducive to preferencefor jobs with high growth potential. The steadiness personality type was conducive to preference for jobs aligned with vocation and interest (β= .249, p= .004). The conscientiousness personality type (β= .137, p= .041) and high major satisfaction (β= .193, p= .003) were conducive to preference for jobs with a satisfactory working environment. Conclusion: The results of this study could serve as a basis for customized career counseling and education programs according to personality types.