• 한국의상디자인학회지
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• 제12권4호
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• pp.1-13
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• 2010

The purpose of this study is to examine the different preference as well as the factor for this preference between general internet shopping mall and feminine internet fashion shopping mall only which are subjected with women and know the satisfaction which follows hereupon. This research will help to establish the strategy to marketers who manage feminine internet fashion shopping mall. The results of this study as follows; 1. As the result of the analysis of preference factors for general internet shopping mall, it was classified with, convenient characteristic, economical efficiency, product and information characteristic, sales promotion, and customer service. Also differences among preference factors appear with following orders, economical efficiency, convenient characteristic, product and information characteristic, sales promotion, and customer service. 2. As the result of the analysis of preference factor for feminine internet fashion shopping mall, it was classified with, fashion information and style, purchase product, economical efficiency, product assortment, and customer service. Also differences among preference factors appear with following orders, fashion information style, product assortment, purchase product, economical efficiency, and customer service. 3. As the result of the analysis of preference factors, convenient characteristic and product information mostly effects to satisfy the customers who use general internet shopping mall. Also purchase product, product assortment, fashion information and style mostly effects to satisfy the customers who use feminine internet fashion shopping mall.

• 대한지역사회영양학회지
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• 제12권3호
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• pp.344-351
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• 2007

The purposes of this study were to analyze the consumer inclination to convenience towards HMR in order to verify the structural correlation of the actual state of consumption, and to analyze consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase'. The subjects were adults in their twenties or older who had used HMRs and lived in Seoul and Gyeonggi Province in Korea. Random sampling of 550 subjects, who were distributed a questionnaire from March 12 to 30, 2005. A total of 451 questionnaires were returned (the return rates were 82%). The main results of this study were as follows : Regarding the types of HMR, 'Ready to eat' had higher preference (3.31), satisfaction (3.33) and 'intention to purchase it again' (3.38) than those of 'Ready to heat' and 'Ready to end-cook.' Consumer inclination to convenience towards HMR was analyzed in order to verify the structural correlation of the actual state of consumption, and consequently, the direct or indirect effects among 'frequency of using,' 'preference', 'satisfaction', and 'intention to repurchase' were analyzed. The gross effect of 'frequency of using' on 'intention to repurchase' was 0.435, the gross effect of preference on 'intention to purchase it again' was 0.659, and the gross effect of satisfaction on 'intention to purchase it again' was 0.772 for 'Ready to eat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.448, the gross effect of preference on 'intention to repurchase' was 0.556, and the gross effect of satisfaction on 'intention to repurchase' was 0.654 for 'Ready to heat.' The gross effect of 'frequency of using' on 'intention to repurchase' was 0.432, the gross effect of preference on 'intention to repurchase' was 0.494, and the gross effect of satisfaction on 'intention to repurchase' was 0.608 for 'Ready to end-cook.' To summerize the above results, there was a difference of the structural correlation among component concepts of the actual state of consuming according to the criteria of HMR. Thus, it implied that differentiated sales strategies were needed according to the criteria of HMR.

• 대한영양사협회학술지
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• 제12권4호
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• pp.358-368
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• 2006

This study was conducted with 262 middle school student(118 boys, 144 girls) to examine their satisfaction, meal preference and improvement of school lunch program(SLP) in Jeonju area. Major plate waste ranked high in soup, fishes, vegetables, Kimch and rice. The overall reason for plate waste were listed as being tasteless and disliking food except for rice. In the case of rice, it because of too big portion size. On the satisfaction with SLP, the lowest satisfaction category was waiting time for meal. The changes after taking part in SLP of students ranked in having a regular meal time(31.4%), lessening to eat snack except for regular meals(18%) and correcting habit about picking favorite food(15.2%), in order. The improvement on SLP of students were listed as more appetite food, various side-dishes, squaring of the western and eastern food and so on. To improve the satisfaction SLP and provide a high quality service, it should be needed to make proper dining space, increase the frequency of survey on complaints and taste of students and reflect the menu plan.

• 마케팅과학연구
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• 제16권3호
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• pp.61-86
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• 2006

연구는 서비스산업에서의 고객만족 형성요인과 그 이후의 브랜드선호도 및 재구매의도와의 인과관계에 대한 종합적 모형을 제시하고 구조적 관계를 분석하는 것이 주요한 목적이다. 실증분석 결과 기존 연구와 같은 맥락으로 지각된 품질과 지각된 가치가 고객만족에 정(+)의 영향을 미치는 것으로 나타났으나 지각된 공평성의 경우는 그 영향력이 통계적으로 무의미하게 나타났다 고객만족과 브랜드선호도 및 재구매의도의 매개변수로 투입된 전환비용과 고객애호도간의 구조적 인과관계도 모두 유의한 것으로 확인되었고 직접적인 영향뿐만 아니라 간접적으로 영향관계가 존재함을 알 수 있었다. 재구매의도의 형성에 관한 연구가설에서는 기존의 연구들과는 달리 고객만족이나 전환비용이 직접적 인과관계를 형성하지 않는 것으로 나타났다. 다만, 브랜드선호도를 통한 재구매의도의 직접적인 영향관계는 유의한 것으로 확인되었다. 실무에서 중시하는 브랜드선호도가 소비자의 지속적 반복의도를 형성하게 하는데 중요한 매개역할을 수행함을 알 수 있었다. 연구모형의 분석에 따른 실증결과를 바탕으로 서비스산업에서의 소비자의 고객만족 형성 이후 반복구매 가능성의 증대를 위한 효과적 전략방안을 모색해 보고자 한다.

• 동아시아식생활학회지
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• 제26권5호
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• pp.400-406
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• 2016

This study used K-mean cluster analysis to evaluate the preference and satisfaction according to consumption behavior of naturally fermented bread products among customers residing in the Seoul area. Naturally fermented bread products were best recognized as "great nutrients for good health" ($3.91{\pm}0.87$). The preference for naturally fermented bread products was due to "good taste and flavor" ($3.39{\pm}0.95$), and customers with "intention to purchase" showed a mean of $3.21{\pm}0.94$. The overall satisfaction for naturally fermented bread products was $3.26{\pm}0.75$. Among the specific categories that contributed to this overall satisfaction, "quality" showed the highest satisfaction with $3.43{\pm}0.77$, whereas "price" ($2.77{\pm}0.76$) and "variety" ($2.77{\pm}0.75$) exhibited the lowest. Among the items to modify for naturally fermented bread products, "variety" was the most important item (21.8%), followed by "lower price" and "convenience of purchase" at 19.7% and 17.9%, respectively. In K-mean cluster analysis, customers who frequently visited the bakery and purchased naturally fermented bread products (cluster 1) expressed strong preference, satisfaction, and consumption behavior. Furthermore, these customers expressed high satisfaction in "quality", "convenience of purchase", and "variety" of naturally fermented bread products.

• 한국컴퓨터정보학회논문지
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• 제14권10호
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• pp.149-157
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• 2009

본 연구의 목적은 거래비용이론을 이용하여 모바일 채널충성도에 영향을 미치는 요인을 분석하는 것이다. 연구의 목적을 달성하기 위해서, 모바일 채널충성도와 거래비용이론에 대한 이론적 배경을 바탕으로 연구모형과 가설을 설정하였다. 본 연구에서 제안된 연구모형은 모바일 사용자 240명을 대상으로 AMOS 7.0 통계패키지를 이용하석 분석하였다. 분석결과, 자산특유성, 불확실성, 거래빈도는 채널만족에 유의한 영향을 미치는 것으로 나타났고, 자산특유성이 채널선호에 부(-)의 영향을 미치는 것으로 나타났다. 그리고 채널만족은 채널선호에 정(+)의 영향을 미쳤으며, 채널만족과 채널선호는 채널충성도에 정(+)의 영향을 미치는 것으로 나타났다.

• 한국콘텐츠학회논문지
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• 제10권1호
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• pp.399-406
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• 2010

본 연구는 일본 대학생들이 맥도날드 브랜드 개성에 대한 선호도, 만족도, 재방문에 어떤 영향을 미치는지 파악함으로써 고객을 유인하고 유지하기 위한 기초자료를 제시하고자 한다. 설문지는 일본 도쿄에 거주하는 대학생을 대상으로 150부를 배포하였고, 128부를 분석에 활용하였다. 실증분석을 통한 결과는 다음과 같다; 첫째, 브랜드 개성 중요도에서 '현대적인', '활달한', '친근한', '젊은' 순으로 나타났다. 이는 IT문화에 익숙한 젊은층이 음식을 주문하고 기다리면서 테이블에 있는 컴퓨터로 오락과 콘테츠를 즐길 수 있는 공간이 제공되기 때문이다. 둘째, 브랜드 개성에서 '성실성', '지성/전문성', '건전성' 요인이 선호도와 만족도에 유의적인 영향을 미치는 것으로 나타났다. 전문적이면서 변함없이 신뢰할 수 있는 이미지가 부각될 때 선호도와 만족도가 높게 나타나는 것이다. 셋째, '성실성', '지성/전문성' 요인이 재방문에 유의적인 영향을 미치는 것으로 나타났다. 맥도날드에 대한 전문적이고 친근한 이미지를 더욱더 강화시킴으로써 고객이 재방문하도록 유도해야 할 것이다. 결과적으로 제품과 서비스에 대해 선호도와 만족도가 높으면 재구매로 직결되는 것으로 나타났다.

• 대한가정학회지
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• 제37권6호
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• pp.139-153
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• 1999

The study was initiated to research on the school uniform preference, satisfaction according to demographic factors and clothing involvement. Data were administered to 513 adolescence in middle school student living in Sunchon. For analysis of the data, frequencies, percentage, means, standard deviation, ${\chi}^2$-test, one-way anova, and duncan's multiple range test were employed. The results of this study can be summarized as follows. 1) school uniform satisfaction were shown to have the significant differences according to sex, father's occupation and education, income, the type of school. 2) school uniform preference were shown to have the significant differences according to sex, parent's education, father's occupation, income, social stratification, the type of school. 3) clothing involvement were shown to have the significant differences according to mother's education, income, social stratification. 4) school uniform preference were shown to have the significant differences according to level of clothing involvement. The higher was clothing involvement, the higher was preference to 'no static electricity', 'fashionable one' and 'one with fine air permeability and water absorbency' of school uniform.

• 수산해양교육연구
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• 제27권3호
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• pp.791-803
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• 2015

This study aims to examine the influence of tennis instructors' coaching behaviors on the satisfaction with lessons and preference for instructors. In order to achieve this study objective, by using the quota sampling out of nonprobability sampling for tennis club members who are now(2015) actively involved in tennis courts located in Daejeon Metropolitan City and Chungcheongnam-do, and also receiving tennis lesson for more than six months or used to take lessons before, the 325 effective samples were used for data analysis. Using the SPSS Ver. 21.0 Window Program, the collected data went through frequency analysis, exploratory factor analysis, reliability analysis, t-test, one-way ANOVA, correlation analysis and multiple regression analysis, and the results are like below. Regarding differences of coaching behaviors depending on sex, first, there were significant differences in the factors like explanatory instruction, positive feedback and negative feedback. In case of differences in accordance with age, every factor showed significant differences. In regard of differences depending on academic background, there were differences in the factor of negative feedback while the factor of positive feedback showed differences in accordance with the experience of lesson. In case of differences depending on the level of athletic performance, there were statistically significant differences in the factors like explanatory instruction, questioning instruction and negative feedback. Second, the positive feedback, one of the sub-factors of coaching behaviors had positive influence on satisfaction with lesson while the explanatory instruction, one of the sub-factors of coaching behaviors had positive influence on preference for instructors. Lastly, the satisfaction with lesson had positive influence on preference for instructors.

• 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.