• 한국조리학회지
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• 제13권4호
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• pp.138-150
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• 2007

A survey on meal preference from 287 middle school students was conducted with objective to enhance the quality of the school food service. In case of preference about cookery methods, snacks(15%) and fried food(15%) were ranked the highest while vegetable food showed the lowest. The component ratios of food items were 60.5% of vegetable food and 39.5% of meat food. The most preferred foods were 'Samkeybsal(49%)', 'pizza(41%)', 'spaghetti(33%)', 'pork cullet(31%)', and 'fried chicken (30%)'. In boiled rice, 'fried rice' and 'Bibimbab' were preferred most. The best choice of noodle was spaghetti. The highest ranked soup and stews were 'mandu and soup' and 'Kimchi stew'. Also, 'Galbijjim' and 'Sam-keybsal' showed high preference. In vegetable food, Kimchi was the lowest preference. In 'snacks', the highest preference was 'pizza'. The female students were more in favor of food items than males were except 'grilled foods' and 'steamed foods'. Above all, it is needed to do surveys about food preference periodically and active nutrition education for establishing proper eating habits for middle school students.

• 동아시아식생활학회지
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• 제21권6호
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• pp.924-933
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• 2011

The purpose of this study was to investigate meal service conditions in child education centers as well as the satisfaction and preference levels of preschoolers. Preschoolers' menu preferences for bab, miyeokguk, baechu-kimch, jajangmyeon, and yogurt were all high. There were also high preferences for jjim, jorim, bbokkum, and tugim. Attention articles meal service strong concern for check family communication tools, and parents had passive for frequency of giving parent's opinion. The variables that influence on importance to meal service were purchased a fresh groceries, balance nourishment for preschooler and meal service menu for kid's health promotion when ranked. The variables that influence on satisfaction to meal service were hygiene education, mealtime and place, equipped with a sanitary feeding facilities and purchased a fresh groceries when ranked.

• 복식문화연구
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• 제24권5호
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• pp.653-669
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• 2016

This study examined how Chinese tourists' beauty tour preferences and attitudes toward Korean culture impacted their purchasing behaviors, repurchasing intentions, and the likelihood that they would recommend the products and services they received. Between the 10th and 21st of June, 2016, a total of 277 questionnaires were distributed in Seoul, Busan and Daegu using SPSS 21.0. On the surveys, beauty tour preferences were divided into the following categories: human service, high quality service, convenience accessibility & cost, and facility & atmosphere. The study found that high quality service and convenience & accessibility significantly affected respondents' purchasing intentions, with high quality service showing the higher standardized beta value. Friendliness to Korean culture also had a significant impact on beauty tour purchasing intentions. Preference for human service, high quality service, and facility & atmosphere significantly affected the purchasing intentions and the likelihood o f respondent recommendations, with higher standardized beta values shown (from high est to lowest) in the preference for facility & atmosphere, and preference for human service and high quality service respectively. Concerning perceptions of beauty products, preference for quality had a significant impact on the repurchasing intentions and intentions of respondents to make recommendations, as did the respondents', friendliness toward Korean culture. This study suggests that, to be most effective, beauty tours should emphasize human service and facility & atmosphere, as well as high quality service. In addition, preference for beauty services or products, and friendliness to Korean culture must be considered.

• 한국조리학회지
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• 제20권5호
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• pp.22-28
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• 2014

This research proposes and empirically tests a model of the relationships among perceived food quality, perceived service quality, perceived environment quality, brand preference, trust, satisfaction and favorable recipient behavior within the context of luxury restaurant patronage. Hypotheses implied by the model are tested on a sample of 398 patrons of U.S. luxury restaurants. Findings revealed that perceived food quality, perceived service quality, and perceived environment quality positively effect on the brand preference, and the brand preference positively and directly influence on favorable recipient behaviors as well as trust and satisfaction. These findings are discussed in terms of both academic and practitioner implications.

• 한국식생활문화학회지
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• 제15권5호
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• pp.423-434
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• 2000

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.

• 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.

• 한국컴퓨터정보학회논문지
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• 제15권8호
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• pp.141-148
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• 2010

모바일 단말기에서 사용자의 상황을 고려하고 사용자의 취향이나 특성을 반영하여 정보를 찾아주거나 추천하는 서비스 시스템은 개념적인 정보만을 제한적으로 추천한다. 또한 사용자의 특성에 따른 정보 선호도를 제공하지 않으므로 정확한 정보 추천의 어려운 단점이 있다. 따라서 본 논문에서는 사용자 특성에 따른 선호도를 고려하여 정확한 상황 정보를 추천 할 수 있는 개선된 k-means 알고리즘을 적용하여 사용자 특성에 따른 선호도 추천 시스템을 제안하였다. 본 연구에서는 사용자 특성에 따른 선호도를 상관 계수를 이용하여 구하고 사용자의 특성 선호도를 개선된 k-means 알고리즘을 이용하여 추천하였다. 제한적인 개념의 정보만을 제공하던 시스템에서 사용자의 특성에 따른 정보 선호도를 제공하여 정확한 정보를 추천하므로 제한된 정보 추천의 단점을 해결하였다. 성능 실험은 기존의 서비스 시스템들과 비교하여 정확도와 재현율로 대변되는 효과성을 측정하였으며, 성능 실험 결과 정확도는 85%, 재현율은 68%로 나타났다.

• 한국HCI학회:학술대회논문집
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• 한국HCI학회 2009년도 학술대회
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• pp.6-10
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• 2009

네트워크의 발달로 인한 정보량의 증가와 모바일 디바이스의 폭넓은 보급으로, 모바일 플랫폼 상에서의 추천 서비스가 최근 각광받고 있다. 기존에 진행되었던 연구인 사용자의 선호도를 반영한 음식점 추천 시스템은 사용자의 선호도를 효과적으로 모델링 하기 위해 베이지안 네트워크를 사용하며, 음식첨 추천을 위해 계층형 분석방법(AHP)을 이용한다. 기존 시스템에서 사용했던 고정된 형태의 사용자 선호도 추론 모델은 변화하는 사용자의 선호도에 대응하지 못하며, 추론 모델을 구축하기 위해 방대한 분량의 설문조사가 선행되어야만 한다는 한계를 가졌다. 본 논문에서는 사용자의 선호도를 학습하기 위해 사용자 요청 정보를 이용한 베이지안 네트워크 학습 방법을 제안한다. 제안하는 방법은 모바일 디바이스와 데스크탑을 이용해 구현되었으며, 실험을 통해 제안하는 방법의 가능성을 보였다.

• 한국콘텐츠학회논문지
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• 제19권5호
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• pp.268-279
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• 2019

본 연구는 외식업체 빅 블러 현상과 키오스크 도입에 따른 이용고객의 주관적 인식을 파악하고자 서울지역 외식경영학과 대학원생을 대상으로 Q방법론을 적용하였다. 분석결과, 5가지 유형으로 도출되었다. 구체적으로, 제 1유형(N=6) : 빠른 결재와 다양한 주문 선호 형 (Fast payment and various order preference types), 제 2유형(N=6) : 적립 할인 혜택 선호 형 (Earning discount benefits preference type), 제 3유형(N=3) : 간편 주문 선호 형 (Simple order preference type), 제 4유형(N=2) : 직원 서비스 선호 형 (Employee service preference type), 제 5유형(N=3) : 안전 결재 선호 형 (Safety payment preference type)으로 각 각 독특한 특징의 유형으로 분석되었다. 향후 외식업체 빅 블러 현상에 관한 연구에서는 많은 문헌과 실증연구를 바탕으로 보다 세밀한 Q방법론적인 질문과 분석기법으로 수정 보완하여, 응답자들의 다양한 의견을 보다 구체적이며 객관적으로 분석하고자 한다.

• 한국조리학회지
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• 제14권2호
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.