• Journal of the Korea Convergence Society
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• v.7 no.5
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• pp.181-188
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• 2016

This study investigated consumer convergence preferences for healthcare information service in social media using the multi-attribute utility theory. The multi-attribute utility theory is an approach for compositional modeling attributes wherein researchers compute the overall service utility by aggregating the evaluation results for attribute values. We found that healthcare information service consumers in social media evaluate the service preference through the multi attributes - Update, Cost, Usefulness, Usability, Reliability. And the study shows that individual preference by estimating weight of each attribute in the services influences the service use intention. So we believe that estimating preferences with multi-attribute utility theory will predict business success of the services in a new media, and for a successful business of the social media services marketers should assess the consumer's preference using the multi-attributes.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Journal of Korean Society for Quality Management
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• v.32 no.2
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• pp.15-23
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• 2004

This study investigates the customer satisfaction based on the various levels of many factors such as age, sex, period, motive, preference between wired and mobile service, frequency, and time. Customer satisfaction is measured by 13 dimensions. MANOVA reveals that preference between wired and mobile commerce service, mobile service frequency, mobile e-mail service frequency, wired Internet usage frequency, and mobile Internet usage time have a significant effect on the overall satisfaction. Transmission speed, fare, and ease of operation of mobile Internet service turn out to be improved for better customer satisfaction, the IMT-2000 service in particular.

• Journal of Fashion Business
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• v.20 no.6
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• pp.19-31
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• 2016

Identifying the factors of emotional experience that arouse emotional responses will contribute to determining the relationship between the visual attributes of a salon and the emotional responses of humans, as well as the relationship between service factors and the emotional response of humans. The aim of this study is to examine the effect of the various e motional responses of customers on store preference and to thereby propose marketing strategies for offering an insightful service. The emotionally expressed vocabulary used by customers during their visit is also explored. 300 customers with previous experience of beauty shop services were surveyed and their responses were analyzed using SPSS 20.0 to define the problems. All the emotional experiences at the beauty salon influence the service satisfaction and re-visitation intention. The results showed that, as the customer's level of satisfaction with a service experience increases, the re-visitation intention increases. Of these results, only the service experience influences the recommendation intention. As the effective delivery of positive emotional services influences customers' revisiting intentions, beauty industry workers should be aware of each phase of the customers' emotions and try to provide customer-oriented services to appease these emotions. In addition, workers should strive to create service systems that induce customers' positive emotional responses rather than to offer merely stereotyped services.

• The Journal of the Korea Contents Association
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• v.16 no.11
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• pp.91-102
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• 2016

This paper investigates the relationship between the Pay TV subscriber's genre preference and VOD purchase by analyzing actual purchase data of movie VOD of IPTV subscribers for 8 months. The result shows as follows. First, in case of purchasing movie contents below 4000 won, user's genre preference was higher than that of using contents over 4,000 won. This means the subscribers tend to follow their genre preference when the mass-typed recommendation is limited. Second, those who purchase foreign contents show higher genre preference than those who purchase domestic movies. Third, subscribers who purchase more frequently and much more tend to use more diverse genres. Heavy users or those who have higher willingness to pay would consume more diverse contents. It implies that VOD use would increase by supplying the personal recommendation service based on the subscriber's genre preference.

• Journal of Korea Multimedia Society
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• v.14 no.11
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• pp.1467-1477
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• 2011

This paper proposes a HPPS(Hybrid Preference Prediction System) design using the analysis of user profile and of the similarity among users precisely to predict the preference for custom-tailored service. Contrary to the existing NBCFA(Neighborhood Based Collaborative Filtering Algorithm), this paper is designed using these following rules. First, if there is no neighbor's commodity rating value in a preference prediction formula, this formula uses the rating average value for a commodity. Second, this formula reflects the weighting value through the analysis of a user's characteristics. Finally, when the nearest neighbor is selected, we consider the similarity, the commodity rating, and the rating frequency. Therefore, the first and second preference prediction formula made HPPS improve the precision by 97.24%, and the nearest neighbor selection method made HPPS improve the precision by 75%, compared with the existing NBCFA.

• Journal of the Korean Operations Research and Management Science Society
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• v.27 no.3
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• pp.115-133
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• 2002

In this paper, 15 South Korean telecommunications service failure cases were analyzed. Through the in-depth case study, 8 factors were found to be the major causes contributing to the telecommunications service failure. They were (1) ineffective marketing, (2) poor demand forecasting due to misjudgment of customer preference, (3) failure to satisfy technical specifications, (4) loss of cost advantage due to the price cut of competing services or new entry with lower price, (5) loss of utility advantage due to the increased utility of competing services or new entry with higher utility (6) decrease of market attractiveness due to change of customer preference, (7) impact of government policy, and (8) insufficient or low quality of contents. Additional analysis was done to derive managerial implications to the new telecommunications service development strategy. The findings from the paper will provide valuable Insight to the successful Implementation of new service development and service provisioning processes.

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.342-358
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• 2002

The purpose of this study was to investigate differences of food preference and nutrient intake of students between elementary school and middle school in the same area and to provide data for better school food service. The subjects were 486 students, third to sixth grade of 3 elementary schools and first to second grade of 1 middle school in Nam jeju gun, Jeju, and the survey was conducted during June 1999. Food preference was assessed using questionnaires and 24-hour food intake was assessed using dietary record method. Data of weight and height were obtained from annual physical examination conducted at schools in May 1999. All the variables were compared among 3 groups in each gender: third and fourth grade elementary school(ES3,4), fifth and sixth grade elementary school(ES5,6), and first and second grade middle school(MS1,2). The results were summarized as follows. The average height, weight and BMI for the 3th grade boys in elementary schools met the national averages, but those of the others are below the national averages. Although general pattern of food preference looked similar among groups, food preference scores were significantly different among groups in 38 kinds foods for boys, and 27 kinds of foods for girls. MS1,2 group showed significantly lower food preference scores for most of foods as compared to those of ES3,4 and ES5,6 in both genders. Students of higher grade took more starch foods such as instant noodle, stewed rice cake and snacks. Average energy intakes of all the groups except MS1,2 girls were lower than recommended dietary allowances(RDA), and average intakes of protein, vitamins B1 and C met RDA, but the other nutrients were taken less than RDA and especially the intakes of iron, calcium and vitamins B2 were poor. Most of nutrients taken by school food service meal provided a major proportion of intakes. In conclusion, students of middle school were more particular about their foods served at school food service and marked lower food preference score than elementary school children and more conscious about their weight and appearance. These points should be reflected in planning food service menu at middle school.

• Journal of Global Scholars of Marketing Science
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• v.16 no.3
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• pp.61-86
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• 2006

The main purpose of this study is to conceptualize and investigate the relationships between the antecedents and outcomes of customer satisfaction and the linking variables of brand preference and repurchase intention in service industries. To achieve this objective, the study tries to validate the structural equation model and causal relationships among the model's elements involving antecedents to customer satisfaction(perceived quality, value, equity), consequences(brand preference, repurchase intention), and moderating variable/switching cost, customer loyalty). Empirical findings are as follows: First, the effect of two antecedents/perceived quality and value) on customer. satisfaction was accepted but perceived equity was rejected. Second, I found out that there were direct or indirect relationships between the mediating variables/switching cost, customer loyalty, brand preference) and repurchase intention. This means that the proper management concerned with indirect path is probably more important for the success of services industries. Third, the direct effects of customer satisfaction and switching cost on repurchase intention were not significant against the existing studies excepting brand preference. This implies that repurchase intention was mainly intensified by the indirect path, 'customer loyalty${\rightarrow}$brand preference${\rightarrow}$repurchase intention' and 'switching cost${\rightarrow}$brand preference${\rightarrow}$repurchase intention.' The service marketers make efforts not only to strengthen the direct casual linkage but also to consolidate the indirect connections leading to create repurchase intention. Finally, the proper management of these structural relationships will help clarify the role of service marketer resulting in increasing sustainable competitive advantage in service industries.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.128-137
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• 2008

The importance of brand and brand equity has greatly increased not only in the professional perspectives but also in academic viewpoints. Especially, lots of related studies have been focused on the components of brand equity itself. However, this study concentrates on the relationships of brand equity components for understanding consumers' attitudes toward the brands of the food-service businesses. The basic research model consists of 4 brand equity components: brand awareness, perceived quality, brand image, and brand preference. Research data are gathered through survey questions responded by university students. For statistical analysis, correlation analysis, factor analysis, and covariance structure analysis are carried out. The result of this study are summed up as follows. Among the brand equity components, brand awareness had a great effect on perceived quality(path coefficient; 0.476). Brand image highly influenced brand preference(path coefficient; 0.439).