• 한국식생활문화학회지
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• 제33권3호
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• pp.207-216
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• 2018

This study examined the potential of export items in Malaysia by investigating the awareness and preference for Korean food products. A high potential product list developed from the literature, included reports about the food export status in Korea and Malaysian food trends. An online survey was carried out with 600 consumers in Malaysia. With 435 valid responses, the average awareness of the Korean food products was 3.13, and the preference was 3.48 on a 5-point scale. The awareness and preference of Korean food products were higher in the 20s-30s group than in the older groups. In particular, the Muslim group had a higher awareness for 'ramyon' than the other groups, and the Buddhist group had a higher preference for 'ginseng beverage' than the other groups. The most well-known and preferred products were ramyon, hot noodles, kimchi, biscuits, fruits & vegetable beverage, and sauce (with Korean traditional sauce)'. Based on these results, the marketing implications of the study findings are discussed.

• 대한한의학회지
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• 제33권3호
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• pp.10-19
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• 2012

Objectives: This study aimed to assess the priorities among the environmental factors on, and to build core strategies for fostering Korean medical tourism. Methods: We used an A'WOT hybrid method which combined SWOT with Analytic Hierarchy Process (AHP), that is, the strategic factors in each strengths, weaknesses, opportunities, and threats group were selected by medical tourism experts' opinion, and then the importance of the factors in each SWOT group were pair-wise compared. Results: The results presented that the opportunities and the strengths groups are relatively more important than the other groups. The key competitive factors include high-quality human resources of traditional medicine, modernized system of Korean medical institutions, and local governments' willpower to promote herbal industries. Conclusions: Based on the results of analysis, it is suggested for government to build a timely strategic plan, to enhance cooperative activities with the private sector, to organize local resources, and to provide marketing support.

• 한국병원경영학회지
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• 제16권2호
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• pp.31-52
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• 2011

The cutthroat competition of the market for the medical services caused changes and developments of hospital management from the traditional provider-oriented management to a consumer-oriented management toward the customer. And the popularization of on-line community through the growth and spread of internet technology is developed into an important exploration activity to provide various medical information to patient(or customer) who wishes a high-quality medical services. This is an on-line Word-of-Mouth(WOM). It is a kind of information exploration that is performed by customers before choosing the hospital with off-line word-of-mouth. In this study, we develop our research model to verify the causal relationships among on/off-line WOM, key determinants of hospital choice and the customer's will to make use of the hospitals, and total effect of these variables. We adopt a component-based PSL method for an empirical analysis of the patients experienced dermatology or obstetrics gynecology. Finally, we understand the characteristics of the various medical services and draw new and significant strategic previews.

• 문화기술의 융합
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• 제6권2호
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• pp.419-428
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• 2020

SNS미디어가 디지털 기술의 혜택으로 물리적인 접근성의 편리와 콘텐츠가 갖는 오락성·상호작용성 등의 새로운 미디어의 특장점으로 미디어 점유율을 높이며, 이용자들의 생활의 일부로 자리잡아가고 있다. 미디어 콘텐츠 소비자들이 기존 전통 미디어에서 SNS로 대거 이동함에 따라 마케팅 커뮤니케이션 활동도 페이스북 등 앞서가는 SNS 플랫폼에 발빠르게 적응해 가는 중이다. 본 연구는 미디어 콘텐츠의 생성과 소비 시스템이 서로 비교적 유사한 페이스북, 인스타그램, 카카오스토리, 트위터를 중심으로, 사용자들이 각각의 SNS에서 네 가지 광고속성을 어떻게 인식하는지를 비교하고, 이 속성들이 구전의도에 미치는 영향력을 확인하였다. 또 이를 통한 효과적인 SNS 운용에 대해 논의하였다.

• 대한가정학회지
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• 제39권1호
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• pp.11-27
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• 2001

The purposes of this study are to (1) point out Korean women's clothing behaviors as seen by the Korean who has lived in the U.S.A. (2) identify cultural and social factors to influence on Korean women's clothing behaviors (3) suggest directions for desirable change in clothing consumption behaviors of Korean women. Verbatim texts of 16 interviews concerning Korean women's perception and experiences of fashion in Korea and the U.S. are interpreted through the analysis of the interviews. The results are as follows: 1) In Korea, the changes in fashion are not only distinct but also foster then those in America. 2) Korean women have a tendency to conform in the way they dress themselves, while the women in the U.S.A. put emphasis on the individuality rather than the current fashion. 3) When they go shopping, Korean women take a great note of what the brands represent, but their American counterparts take the neatness, easeness of cleaning and practicality into consideration. 4) In Korea, the clothing behaviors are influenced by the rapid social changes, its internalization trend, the traditional Confucianism and the pressure to conform according to the collectivism.

• 한국조리학회지
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• 제10권1호
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• pp.96-115
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• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.

• 한국조리학회지
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• 제10권1호
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• pp.153-166
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• 2004

This study analyzed the positioning of family restaurants by image factors, as a result, customers divided into 5 groups from 7 restaurants. All customers realized similar images from subject restaurants, which told that those restaurants are within an intense competition. Strong points of each restaurant are as follows by factors; Outback and TGIF was confidence, Sizzler and Outback was response, Outback and Skylark was type, Bennigan's and TGIF was reliability, Bennigan's and Outback was reactivity. Weak points each restaurant are as follows by factors; Bennigan's and TonyRoma's were confidence and response, TonyRoma's and Marche was type, Sizzler and TonyRoma's was confidence, Sizzler and TonyRoma's was reactivity. The analysis on each restaurants' images by factors told that response and reactivity were above the average, confidence and reliability were around the average, type was the lowest value. It told that customers didn't give a high rating toward restaurants' food flavor, freshness, cleanliness, therefore restaurants need pay more attention to positioning strategies, Instead, customers gave a high rating toward service, accessibility, menu-variety, and parking-convenience, therefore, continuous improvement is required.

• 한국조리학회지
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• 제14권1호
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• pp.1-10
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• 2008

The purpose of this study was to measure the estimated coefficient and marginal willingness to pay of attribute level: origin logo, origin description, traditional food, fusion food, service guarantee, and price, which influence tourist preference for restaurants. Also, the study identified the attribute which confers the highest importance to tourists. Conjoint experiment and the ordinal probit model were used for this study. A total of 210 surveys were conducted by tourists. The findings from this study were as follows. First, the effects of all attributes on tourist preference for restaurants were statistically significant. Second, tourists regarded an origin logo as the very important attribute, and were more willing to pay for the case where the menu contained origin logo. These findings suggested new marketing opportunities for restaurant managers. Although this study provides some evidence on the value of the local product brand to tourists, a similar measure has not been developed for local residents. This is an area in need of future research.

• 한국산림과학회지
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• 제104권1호
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• pp.169-178
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• 2015

본 연구는 산마늘 절임제품을 대상으로 소비자들의 구입행태와 선호도를 분석하여 향후 산마늘 절임제품의 새로운 제품개발과 마케팅 전략 수립 등에 필요한 기초자료를 제공하고자 수행하였다. 산마늘 절임제품에 대한 소비자들의 일반적인 소비행태 분석을 수행하였으며 산마늘 절임제품의 속성별 중요도 도출을 위해 컨조인트 분석을 수행하였다. 그리고 시장세분화를 위한 군집분석과 시장점유율 예측을 위한 Logit 모형을 적용한 시뮬레이션 등을 수행하였다. 소비자 선호도 분석을 위한 컨조인트 분석결과, 소비자들은 산마늘 절임제품의 제품 포장용기를 제품 구매시 가장 중요하게 고려하며 다음으로 절임간장의 콩 원산지인 것으로 분석되었다.

• 경영과정보연구
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• 제15권
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• pp.51-69
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• 2004

Local universities are faced with rapid environmental changes in 2000's. Therefore local universities are required to research for more specialized marketing strategy such as positioning strategy. The objectives of this study are to examine what are the most important university images and image position of 7 universities'. In order to this study, 276 questionnaires collected from university in Busan area are analyzed by t-test, anova. The results of this study are summarized as follows (1) the most important university images are ranked in the order 1) prospect of getting employment(4.78), 2) possibility of development (4.35), 3) confidence(4.31), 4) research ability(3.97). It is true that practical images get high grade, traditional image such as research ability remains yet as a very import image. (2) Except (A, F) & (B, E) university, common position is not found among the 7 universities, therefore each university cultivate important image as G university dose. (3) Private university are underestimated by student of national university. There is a necessity for cultivating and promoting private university images. (4) Students of private university, particularly students of F university, overestimated their university images seriously.