• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.05a
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• pp.220-223
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• 2006

As more people want plastic surgery for various reasons, the demand for pleasant and aesthetical environment has increased also. This study, therefore, conducted literature and portal sites research before surveying women in their 20's and 30's who are more likely to be interested in and have plastic surgery. And we worked out a questionnaire to predict the customer demand and a survey board using specific vocabulary conveying emotional information as well as designs, targeting 120 people in Gangnam and Myeongdong areas. As a result, the respondents preferred natural designs, followed by modern and casual one with slight differences based on the areas. Thus, this is open to further studies. The preference for natural designs is considered to be related with the current interests in well-being and nature-friendly trend, coupled with new naturalism in the 21C. Hence, in order to add more colorfulness, minimalism, and vitality to the existing natural environment, one needs to seek motives from nature but make use of high-tech materials with strong colors to avoid boredom but create a lively indoor environment.

• Journal of the Korean Society of Food Culture
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• v.17 no.2
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• pp.171-184
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• 2002

The survey was conducted from Sep. to Oct. 2001 by questionnaires in order to investigate the patterns and preference of eating out of 321 workers men in JinJu. The frequency of eating out was different with the age of subjects and the purpose for which meals were eaten. However the price of a meal was not different with the purpose of eating out except for purchasing foods at lunch or dinner. Even though small group in 30s and 40s over aged, there are some peoples willing to pay for expensive foods for family or friends. So it needs to develop luxury food items which appeal to these target customer groups. Bibimbab(rice with assorted vegetables) and Naengmyun(cold noodle) had higher ranking for a lunch on the 26-list of famous dishes of commercial restaurents in JinJu. Subjects also preferred Hanjungshik(basic type of Korean menu pattern) and Haemultang(sea food casserole) for a dinner. They had preferences Hanjungshik, Sashimi, Beef Bulgogi for business, social, family meetings. They recommended Hanjungshik, Bibimbab, Beef Bulgogi, Jangeogui(grilled eel), Sashimi to foreign tourists for the best JinJu food with pride. Subjects liked Pizza, Hamburger, Soondae(Korean sausage) for a snack in a day and Pizza, Soondae, Yangnyeumtongdak(spicy fried chicken) were preferred for a snack at night.

• Fashion & Textile Research Journal
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• v.13 no.6
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• pp.827-837
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• 2011

The purpose of this study was to observe premium handbag users who are 20 to 30 year old of age, to determine purchase behavior and design preference of handbags by lifestyle and age variable to help market segmentation. A survey instrument was used. A sample was selected by quota sampling method from 20 to 30 aged Korean women, and reliable 538 data were analyzed by SPSS. Cluster type towards lifestyle and age were independent variable. There are two types of lifestyle clusters toward luxury handbags; Strongly favored and weakly favored group toward luxury handbags. Strongly favored group of luxury goods considered more brand, country of origin, and trend, while young people considered more new arrival of design in purchase of products. Preferred design type of hand bag was statistically associated with age variable. 20s consumers preferred shopper bag style and big size of handbags. Leather was preferred by the group of the strongly favored luxury goods. Through this research finding, we hope handbag brand market segmentation will be based on lifestyle and age variable to reflect customer's demand.

• Journal of the Korean Data and Information Science Society
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• v.22 no.6
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• pp.1137-1143
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• 2011

The purpose of this paper is to analyse the preference for direct marketing according to the characteristics of policyholders and suggest implications for marketing strategies with regard to direct marketing. A marked characteristic of this paper is a good quality of data and the results gained from analysing the data can be trusted very much. Binary logistic regression is employed. A statistically significant preference is shown in the group such as male, a younger generation, a hazardous occupation, the metropolitan area, and the customer of foreign company. The results suggest that promotion for female is needed to revitalize direct marketing. A tight underwriting for a hazardous occupation is also required.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1303-1314
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• 2021

The purpose of this study is to compare preferences of consumers between food items made from modified cassava flour and plain flour using sensory tests. This study is a qualitative research with an experimental approach and four food items, namely streamed brownies, cookies, fried mushrooms, and seasoning flour have been used for the study. Each of these food items are made from modified cassava flour and plain flour. Panelists wore blindfolds and tasted the food items except the seasoning flour. Based on the data analysis, the panelists have different preferences towards the four food items. The result of the paired Wilcoxon test showed that there is not any different preference in terms of taste of steamed brownies made from mocaf or plain flour, while there is a significant difference in terms of color, aroma, texture, and appearance between the steamed brownies made from mocaf and plain flour. Consumers decide to buy products made from mocaf because these products use local flour and are gluten-free. This article describes the customer's preference based on sensory analysis between products made from mocaf and ones made from plain flour. The result can be used as the basis for developing food items made from local flour and alternative food for customers allergic to gluten.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.17 no.1
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• pp.69-84
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• 2006

Recently, Cruise travel Industry becomes a major market in the SIT tour. this perspective, the primary purpose of this study was to investigate relationship between influencing factors of the Selection Attributes of Cruise Tour. This research aims to provide information to establish customer-oriented marketing strategies in developing by cruise tour. The current study examined related literature finding out the number of the factors to meet future users preference and expectations. Based on examined factors, the study investigated the same dimensions in Korea future cruise industry. The data collected outgoing tourists of travel service company. The Survey instrument consisted of asking respondents a number of questions regarding their intention, preferences, and expectations toward future cruise travel. The result of study showed that a certain number of factors were statistically significant on the future users cruise travel intention. It shows that there was significant difference related to the using purpose and the usage attitude. It can be conducted from the results that respondents expected a certain number of factors when the cruise travel launched in korea.

• Journal of the Korean Society of Food Culture
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• v.31 no.4
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• pp.364-372
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• 2016

This study was to evaluate the taste of the wine assessment gap analysis to compare the taste of the wine intended for college student wine consumers and wine experts. Research analysis was carried out frequency analysis to the strength of the wine taste a difference in the intensity of the consistency review and wine for the wine flavor between the two groups. According to result, red wine, bitter and salty taste was perceived higher. For white wines are perceived sweetness of wine was sour and higher consumer groups. Body was found that wine experts perceive higher. The Second difficulty is when college student wine consumers selected wine got another show to the lack of information, lack of expertise, price, taste, the combination of food. Another wine on difficult points during the wine expert wine recommendations wine selection, price, prejudices then guest it showed a preference and communication, considering that the customer's budget, customer preferences, taste and aroma, the combination of the food and the customer response was configured. Although the criteria have different tastes for wine through college student wine consumers if future studies presented by symbolic reference to the wine tasting, can be self-objectification of subjective criteria subjective wine experts are wine consumers to take advantage of these data.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.910-918
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• 2003

The purposes of this study were to develop a model for university foodservices and to provide management strategies for reducing costs, and increasing productivity and customer satisfaction. The results of this study were as follows : 1) The demands in university food services varied depending on the time series. A fixed pattern was discovered for specific times of the month and semesters. The demand tended to constantly decrease from the beginning of a specific semester to the end, from March to June and from September to December. Moreover, the demand was higher during the first semester than the second semester, within school term than during vacation periods, and during the summer vacation than the winter. 2) Pearson's simple correlation was done between actual customer demand and the factors relating to forecasting the demand. There was a high level of correlation between the actual demand and the demand that had occurred in the previous weeks. 3) By applying the stepwise multiple linear regression analysis to two different university food services providing multiple menu items, a model was developed in terms of four different time series(first semester, second semester, summer vacation, and winter vacation). Customer preference for specific menu items was found to be the most important factor to be considered in forecasting the demand.

• Journal of the Institute of Convergence Signal Processing
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• v.12 no.1
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• pp.50-55
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• 2011

In this paper, we propose and demonstrate an effective video advertising method for on-line shopping malls. For the Internet advertising, we make a mouse with a small OLED display that can communicate with PC's Internet network. Without displaying the teasing Pop-ups on the PC's monitor, the advertising for a shopping mall is directly sent to the OLED display on the mouse. Also, the proposed method has merits of sending the advertising based on customer's preference by using IP multicasting, which the customer can select an advertising category in advance. When the customer want to buy an item on the OLED display, the detail advertising can be immediately accessed through a Web browser on PC's monitor by pushing a special button on the mouse.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.